KAJIAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN PENENTUAN TITIK KENDALI KRITIS (TKK) PADA PENGOLAHAN PRODUK PERMEN COKELAT DI TAMAN TEKNOLOGI PERTANIAN, NGLANGGERAN, GUNUNGKIDUL, YOGYAKARTA

PAULUS PEDRO, Dr. Ir. Tyas Utami, M.Sc ; Dr. Ir. Tri Marwati, M.Si

2018 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Indonesia merupakan produsen kakao terbesar ketiga setelah Pantai Gading dan Ghana. Dengan potensi tersebut, banyak industri di Indonesia mengolah biji kakao menjadi berbagai olahan, salah satunya cokelat. Salah satu produk di Taman Teknologi Pertanian adalah permen cokelat. Permen cokelat yang dihasilkan harus aman bagi konsumen. Oleh karena itu, dilakukan kajian penerapan Good Manufacturing Practices (GMP) dan penentuan Titik Kendali Kritis (TKK) pada tahapan proses pengolahan permen cokelat. Dalam penelitian ini, dilakukan observasi dan wawancara dengan karyawan di Taman Teknologi Pertanian. Selanjutnya dilakukan kajian penerapan GMP dengan pedoman Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT). Kemudian dilakukan kajian proses pengolahan berdasarkan bagan alir proses dan analisa kadar air dan aktivitas air pada sampel hasil proses steaming, roasting, deshelling, mixing and refining, conching, dan produk permen cokelat. Tahap terakhir adalah penentuan Titik Kendali Kritis (TKK) pada tahapan proses pengolahan permen cokelat. Dari hasil analisa diperoleh kadar air dan aktivitas air dapat diketahui bahwa proses pengolahan permen cokelat belum bisa menghilangkan kontaminasi jamur, khususnya Aspergillus niger. Titik Kendali Kritis (TKK) pada proses tersebut adalah pada tahapan roasting dan conching.

Indonesia is the third largest cacao producer after Ivory Coast and Ghana. With this potential, many industries in Indonesia process cocoa beans into various products, especially chocolate. One of the products in Taman Teknologi Pertanian is chocolate candy. Chocolate candy must be safe for the consumer. Therefore, an assessment of Good Manufacturing Practices (GMP) application and Critical Control Point (CCP) determination at the processing stage of chocolate candy were conducted. In this research, observation and interview were conducted with employees at Taman Teknologi Pertanian. Furthermore, assessment of GMP application with guidelines on Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) were conducted. Assessment of process was analyzed based on process flowchart, water content analysis and water activity analysis in samples of steaming, roasting, deshelling, mixing and refining, conching, and chocolate candy. The last step is Critical Control Point (CCP) determination at the chocolate candy processing. From the analysis results of water content and water activity obtained that the processing of chocolate candy has not been able to eliminate the contamination of fungi, especially Aspergillus niger. The Critical Control Point (CCP) of the process is at the roasting and conching process.

Kata Kunci : Permen cokelat, GMP, TKK, bagan alir proses, kadar air, aw. / Chocolate candy, GMP, CCP, process flowchart, water content, aw.