AZIZAH, IKRIMAH NUR (2019) PENINGKATAN GOOD MANUFACTURING PRACTICES SEBAGAI UPAYA MENJAGA KUALITAS DI SALAH SATU INDUSTRI KECIL BAKSO DI JAKARTA. S2 thesis, Universitas Mercu Buana Jakarta-Menteng.
|
Text (Cover)
Halaman judul.pdf Download (171kB) | Preview |
|
|
Text (Abstrak)
Abstrak.pdf Download (170kB) | Preview |
|
|
Text (Lembar Pernyataan)
Surat Penyataan.pdf Download (35kB) | Preview |
|
|
Text (Lembar Pengesahan)
Lembar Pengesahan.pdf Download (31kB) | Preview |
|
|
Text (Kata Pengantar)
Kata Pengantar.pdf Download (209kB) | Preview |
|
|
Text (Daftar Isi)
Daftar Isi.pdf Download (172kB) | Preview |
|
|
Text (Daftar Tabel)
Daftar Tabel.pdf Download (166kB) | Preview |
|
|
Text (Daftar Gambar)
Daftar Gambar.pdf Download (164kB) | Preview |
|
![[img]](https://repository.mercubuana.ac.id/style/images/fileicons/text.png) |
Text (Bab 1)
BAB 1.pdf Restricted to Registered users only Download (588kB) |
|
|
Text (Bab 2)
BAB 2.pdf Restricted to Registered users only Download (535kB) |
|
|
Text (Bab 4)
BAB 4.pdf Restricted to Registered users only Download (426kB) |
|
|
Text (Bab 3)
BAB 3.pdf Restricted to Registered users only Download (418kB) |
|
|
Text (Bab 5)
BAB 5.pdf Restricted to Registered users only Download (251kB) |
|
|
Text (Bab 6)
BAB 6.pdf Restricted to Registered users only Download (172kB) |
|
|
Text (Daftar Pustaka)
Daftar Pustaka.pdf Restricted to Registered users only Download (291kB) |
|
|
Text (Lampiran)
Lampiran.pdf Restricted to Registered users only Download (573kB) |
Abstract
Keamanan pangan merupakan hal utama yang perlu diperhatikan di industri pangan. Makanan yang tidak dijamin keamanannya dapat mengakibatkan keracunan makanan, penarikan produk, proses hukum atau pengadilan yang panjang. Data yang didapatkan dari Laporan Tahunan BPOM Tahun 2016 dan 2017, kasus keracunan akibat makanan di Indonesia meningkat sangat signifikan. Jika pada Tahun 2016 jumlah keracunan akibat makanan di Indonesia hanya 135 kasus, sedangkan pada Tahun 2017 jumlah keracunan meningkat menjadi 507 kasus. Tujuan dari penelitian ini yaitu menganalisa penerapan Good Manufacturing Practices di lima industri kecil bakso di DKI Jakarta serta membantu meningkatkan penerapan Good Manufacturing practices di salah satu industri bakso yang ada di DKI Jakarta. Penelitian ini difokuskan di industri bakso, karena bakso merupakan salah satu makanan yang berpotensi menjadi penyebab keracunan berdasarkan data di Laporan Tahunan BPOM. Metode penelitian dengan menggunakan pendekatan kualitatif dengan metode observasi, dan wawancara. Contoh kasus penelitian diambil dari industri yang sudah terdaftar di Badan Pusat Statistika. Hasil penelitian didapatkan bahwa semua industri bakso yang ada di DKIJakarta sudah menerapkan Good Manufacturing Practices pada lokasi dan sebagian telah menerapkan pada proses produksi. Industri-industri bakso yang ada di DKI Jakarta juga sudah memperhatikan kebersihan pada produk mulai dari pemilihan bahan baku, penggilingan dan pencampuran dengan bumbu, kemudian pencetakan dan perebusan bakso serta penyimpanan produk akhirnya, sudah menerapkan tanggal kadaluarsa pada produk mereka, tetapi terdapat industri yang belum menerapkan sistem sanitasi pada produk akhir. Untuk aspek karyawan, belum semua karyawan menerapkan sistem kebersihan pada diri mereka sebelum melakukan pekerjaan, seperti tidak mencuci tangan, merokok serta makan dan minum di tempat bekerja. Dan juga belum semua industri melengkapi karyawannya dengan pakaian kerja, seperti sepatu, masker, sarung tangan dan lain-lain. Kesimpulan dari penelitian ini yaitu karyawan perlu membiasakan menggunakan pakaian kerja, termasuk sarung tangan, tutup kepala, dan sepatu yang sesuai, dan juga membiasakan tidak makan, minum bahkan merokok ketika sedang bekerja. Dan alangkah baiknya jika industri sudah menerapkan proses sanitasi atau proses vakum pada produk akhir. Dan pemilik industri kecil menerapkan pemeriksaan kesehatan rutin pada karyawannya. Kata Kunci: Good Manufacturing Practices, Industri Kecil, Industri Bakso Food security is the main thing to note in the food industry. The food is not guaranteed security can lead to food poisoning, withdrawal of products, a legal process or a lengthy trial. Data obtained from the annual report of the Year 2016 and 2017 BPOM, cases of poisoning resulting from food in Indonesia is increasing very significantly.If in the year 2016 amount due to poisoning food in Indonesia only 135 cases, while in 2017 rose to 507 the number of poisoning cases. The goal of the research is to analyze the application of Good Manufacturing Practices in five small meatballs in Jakarta as well as help improve the implementation of Good Manufacturing practices at one of the industry's meatballs that are in Jakarta. This research is focused on the industry because the meatballs, Meatball is one food that could potentially be the cause of poisoning based on data in annual reports BPOM. Research methods using qualitative approaches with the method of observation, and interviews. Research samples were taken from an industry that is already registered in the Badan Pusat Statitika. The research results obtained that all industries meatballs that are in Jakarta already implement Good Manufacturing Practices on site and some have been implemented in the production process. Industries meatballs that are in Jakarta has also been paying attention to hygiene on products ranging from the selection of raw materials, grinding and blending with herbs, then printing and boiling the meatballs as well as storage products finally, already apply the expiration dates on their products, but there are industries that have yet to implement a system of sanitation on the final product. For employees, not all aspects of the employee applying the hygiene system on themselves before doing the work, such as not washing hands, smoking, and eating and drinking at the place of work. And not all the industry completes its employees with work clothes, such as shoes, mask, gloves and more. The conclusions of the study i.e. employees need to familiarize using work clothes, including gloves, headgear, and footwear that fits and also get used to not eating, drinking even smoke while working. And it would be nice if the industry had already implemented a process of sanitary vacuum process or on the final product. And the owner of a small industry implements regular health checks on its employees. Keywords: Good Manufacturing Practices, Small Industries, Meatball Industries
| Item Type: | Thesis (S2) |
|---|---|
| Call Number CD: | CDT-553-19-024 |
| NIM/NIDN Creators: | 55316120020 |
| Uncontrolled Keywords: | Good Manufacturing Practices, Industri Kecil, Industri Bakso,Good Manufacturing Practices, Small Industries, Meatball Industries, MTI, Rekayasa Produktivitas dan Kualitas |
| Subjects: | 600 Technology/Teknologi > 670 Manufacturing/Manufaktur, Pabrik-pabrik |
| Divisions: | Pascasarjana > Magister Teknik Industri |
| Depositing User: | ORYZA LUVITA |
| Date Deposited: | 11 Mar 2022 03:39 |
| Last Modified: | 07 Jul 2022 07:01 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/57790 |
Actions (login required)
 |
View Item |
