Pengukuran Food Safety Culture Maturity Pada Industri Makanan (Studi Kasus: CV. Mubarokfood Cipta Delicia)

Audria, Zhara Luthfianisa (2021) Pengukuran Food Safety Culture Maturity Pada Industri Makanan (Studi Kasus: CV. Mubarokfood Cipta Delicia). Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pertumbuhan UMKM sangat berpengaruh terhadap perekonomian Indonesia. UMKM berkontribusi besar dalam PDB Indonesia dan tenaga kerja Indonesia. Jumlah UMKM di industri makanan yang besar dan terus bertumbuh menjadi alasan penting pentingnya penerapan K3 dalam industri makanan melalui food safety culture. CV. Mubarokfood Cipta Delicia adalah salah satu usaha yang memproduksi makanan khas Kudus, yaitu Jenang, yang telah menerapkan pentingnya K3 di dalam proses bisnisnya. Berdasarkan historis kecelakan kerja selama 5 tahun, kecelakaan yang terjadi sebagian besar diduga karena kurangnya kesadaran pekerja terhadap penerapan K3. CV. Mubarokfood Cipta Delicia yang berkecimpung di industri makanan perlu melakukan evaluasi terhadap penerapan food safety culture. Penelitian ini akan mengukur food safety culture dengan metode maturity level. Scorecard pengukuran food safety culture maturity berisi 20 item dari enam indikator, yaitu infrastruktur, sistem manajemen, leadership, komitmen, tekanan pada tempat kerja, dan komunikasi. Parameter dalam penelitian ini terdiri dari 5 maturity level. Responden dalam penelitian ini merupakan pekerja di area produksi sejumlah 58 pekerja. Berdasarkan hasil pengolahan data, nilai food safety culture maturity dari CV. Mubarokfood Cipta Delicia sebesar 3,62 yang berarti berada pada level 3 (Know of). Indikator tekanan pada tempat kerja memiliki nilai maturity terendah. Rekomendasi improvement untuk meningkatkan nilai maturity diberikan kepada perusahaan dan pekerja sehingga peningkatan yang dilakukan lebih optimal. ================================================================================================ The growth of MSMEs is very influential on the Indonesian economy. MSMEs contribute greatly to Indonesia's GDP and Indonesian workforce. The large and growing number of MSMEs in the food industry is an important reason for the importance of implementing OHS in the food industry through a food safety culture. CV. Mubarokfood Cipta Delicia is one of the businesses that produces the typical food of Kudus, namely Jenang, which has implemented the importance of OHS in its business processes. Based on the history of work accidents for 5 years, most of the accidents that occur are thought to be due to the lack of awareness of workers on the implementation of OHS. CV. Mubarokfood Cipta Delicia who is in the food industry needs to evaluate the implementation of food safety culture. This study will measure the food safety culture with the maturity level method. The food safety culture maturity scorecard contains 20 items from six indicators, namely infrastructure, management system, leadership, commitment, workplace pressure, and communication. The parameters in this study consisted of 5 maturity levels. Respondents in this study were 58 workers in the production area. Based on the results of data processing, the value of food safety culture maturity from CV. Mubarokfood Cipta Delicia is 3.62 which means it is at level 3 (Know of). The stress in the workplace indicator has the lowest maturity value. Recommendations for improvement to increase the maturity value are given to companies and workers so that the improvements made are more optimal.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Kesehatan dan Keselamatan Kerja, Food Safety, Food Safety Culture, Maturity Level, Industri Makanan, Occupational Health and Safety, Food Safety, Food Safety Culture, Maturity Level, Food Industry
Subjects: T Technology > T Technology (General) > T55 Industrial Safety
T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions: Faculty of Industrial Technology > Industrial Engineering > 26201-(S1) Undergraduate Thesis
Depositing User: Zhara Luthfianisa Audria
Date Deposited: 19 Aug 2021 06:13
Last Modified: 19 Aug 2021 06:13
URI: https://repository.its.ac.id/id/eprint/87640

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