Perancangan Konsep Pengendalian Mutu Dan Hazard Analysis And Critical Control Point(HACCP) PADA PEMBUATAN KERIPIK TALAS (Studi Kasus : UKM Prima Rasa, Temanggung)

Novitasari, Diana Dwi and , Ir. Ahmad Kholid Al Ghofari, S.T., M.T (2021) Perancangan Konsep Pengendalian Mutu Dan Hazard Analysis And Critical Control Point(HACCP) PADA PEMBUATAN KERIPIK TALAS (Studi Kasus : UKM Prima Rasa, Temanggung). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

UKM Prima Rasa which is one of the typical food industries in Temanggung has not implemented a quality control system and food safety system in its processing. To achieve good quality processed taro chips, it is necessary to carry out supervision and control at every stage of the process. In addition, it is necessary to develop a Hazard Analysis and Critical Control Point (HACCP) concept which is an analysis of the hazard risks that may arise at each stage of production. The research was conducted with the aim of providing a design of the concept of quality control and Hazard Analysis and Critical Control Point (HACCP) which can be applied to the manufacture of taro chips at UKM Prima Rasa. Concept design was carried out through observations and interviews in SMEs as well as literature studies on the HACCP system. Based on the results of the study, the design concept of quality control was produced, namely by controlling the quality of raw materials, production processes to quality control of the final product. While the food safety system, namely the HACCP concept design, uses 12 steps that include 7 HACCP principles in its application.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: HACCP, Food Safety, Quality Control, Concept Design
Subjects: T Technology > TS Manufactures
T Technology > TX Home economics
Divisions: Fakultas Teknik > Teknik Industri
Depositing User: DIANA DWI NOVITASARI
Date Deposited: 19 Nov 2021 01:08
Last Modified: 19 Nov 2021 01:08
URI: http://eprints.ums.ac.id/id/eprint/95947

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