IDENTIFIKASI CRITICAL CONTROL POINT (CCP) DAN KESESUAIAN PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) PADA PROSES PRODUKSI SUSU PASTEURISASI KEMASAN PREPACK DI CV CITA NASIONAL, SEMARANG, JAWA TENGAH

IKA YULI R, Ratih Hardiyanti, S.T.P., M.Eng.

2019 | Tugas Akhir | D3 AGROINDUSTRI

CV Cita Nasional merupakan industri yang memproduksi susu pasteurisasi, salah satunya yaitu Susu Pasteurisasi Nasional kemasan prepack. Susu merupakan minuman bergizi akan tetapi rawan terkena kontaminasi, sehingga penting dilakukan penelitian mengenai identifikasi Critical Control Point (CCP) dan penerapan Good Manufacturing Practice (GMP). Penelitian ini bertujuan untuk mengetahui potensi bahaya pada proses produksi, mengetahui kesesuaian penerapan Good Manufacturing Practice (GMP) pada aspek pekerja dan aspek mesin/peralatan dengan ketentuan Peraturan Menteri Perindustrian Republik Indonesia Nomor:75/M-IND/PER/7/2010 tentang Pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB 2010), mengetahui hubungan antara Critical Control Point (CCP) dan penerapan Good Manufacturing Practice (GMP), dan mengetahui solusi perbaikan untuk mengurangi potensi bahaya pada proses produksi. Analisis penelitian menggunakan borang HACCP dan borang analisis kesesuaian penerapan GMP aspek pekerja dan aspek mesin/peralatan sesuai CPPOB 2010. Kemudian dilakukan analisis hubungan antara Critical Control Point (CCP) dan penerapan Good Manufacturing Practice (GMP) pada aspek pekerja dan aspek mesin/peralatan. Terakhir, melakukan analisis menggunakan 5 whys dan diagram ishikawa. Sehingga dapat diketahui potensi bahaya yang paling berperan pada proses produksi adalah bahaya biologi dan bahaya fisika. Pada penerapan GMP di CV Cita Nasional diperoleh untuk aspek pekerja sebanyak 87,5% dan untuk aspek mesin/peralatan sebanyak 100% yang telah sesuai dengan CPPOB 2010. Pada proses pengisian dan pengemasan terdapat ketidaksesuaian penerapan GMP aspek pekerja sebanyak 33,3%. Solusi yang diperoleh yaitu mengadakan program pembelajaran dan pelatihan terkait pentingnya penggunaan Alat Pelindung Diri (APD) pada area produksi.

CV Cita Nasional is an industry that produces pasteurized milk, which was the National Prepackaged Pasteurized Milk. Milk is a nutritious beverage but is prone to contamination, so it is important to do research on the identification of Critical Control Points (CCP) and application of Good Manufacturing Practice (GMP). The purpose of this research was to find out potential hazards in the production process, find out the suitability of the application of Good Manufacturing Practice (GMP) with the provisions of the Regulation of Minister Industry Republic Indonesia Number: 75/M-IND/PER/7/2010 about Guidelines for Good Processed Food Production (CPPOB 2010), find out the relationship between Critical Control Points (CCP) and the application of Good Manufacturing Practice (GMP), and find out improvement solutions to reduce the potential hazards in the production process. The analysis was used identification HACCP forms and application of GMP forms based on CPPOB 2010. Then, an analysis of the relationship between Critical Control Points (CCP) and the application of Good Manufacturing Practice (GMP). The last analysis was used 5 whys and diagrams ishikawa. So that, the potential hazards in the productions process were biological hazards and physical hazards. The application of GMP on workers and equipment showed that for workers aspect about 87.5% of application had been reached. The equipment aspect had reached around 100% of application which based on the CPPOB 2010. The process of filling and packaging there was an incompatibility in the application GMP on workers around 33.3%. The solution obtained for conducting a learning and training program about the importance of using Personal Protective Equipment (PPE) in the production area.

Kata Kunci : Susu Pasteurisasi, Critical Control Point (CCP), Good Manufacturing Practice (GMP), Diagram Ishikawa, Analisis 5 Whys