Evaluasi Good Manufacturing Practices (Gmp) Dan Rekomendasi Pengembangan Hazard Analysis Critical Control Point (Haccp) Pada Produksi Makanan Khas(Studi Kasus: Ukm Intip Buntel)

Dewi, Widyalika Candra and -, Ahmad Kholid Al Ghofari, ST. MT. (2020) Evaluasi Good Manufacturing Practices (Gmp) Dan Rekomendasi Pengembangan Hazard Analysis Critical Control Point (Haccp) Pada Produksi Makanan Khas(Studi Kasus: Ukm Intip Buntel). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Food industries that produce traditional foods are increasingly developing to fulfill market needs. The increased need requires control and security measures in the food processing. This process is intended in order to maintain food quality and to produce healthy and safe food. UKM Intip Buntel as a home industry that produce intip as Solo traditional food that has not implemented a food safety system in its processing. This study aims to evaluate the application of aspects Good Manufacturing Practices (GMP) to UKM Intip Buntel and provide recommendations for developing the HACCP to UKM Intip Buntel. Evaluation of the application 14 aspects of GMP using the scoring method through observation and interviews in UKM Intip Buntel and literature studies on the HACCP system. Based on the results of application assessment from 14 aspects GMP, the percentage of GMP implementation in UKM Intip Buntel was 75,84% which is categorized as Sufficient. The HACPP developments recommendation consists of 12 steps that cover 7 principles of HACCP.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Intip, Keamanan Pangan, GMP, HACCP
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > TX Home economics
Divisions:	Fakultas Teknik > Teknik Industri
Depositing User:	WIDYALIKA CANDRA DEWI
Date Deposited:	30 Jun 2020 09:21
Last Modified:	30 Jun 2020 09:21
URI:	http://eprints.ums.ac.id/id/eprint/83034

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