Penerapan Hazard Analysis Critical Control Points pada Produksi Gula Merah di PT Indo Gula Pastika, Sragen, Jawa Tengah
RIKA SARTIKA, Dr.Ir Muhammad Nur Cahyanto, M.Sc ; Alphonsus Yospy Guntur D, S.Si
2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN
The purpose of this research is to evaluate the implementation of GMP and SSOP at PT Indo Gula Pastika and prepare a HACCP plan document on the production process of Brown Sugar Cane at PT Indo Gula Pastika. This research uses a qualitative approach with descriptive methods. The research steps taken are evaluating the implementation of Good Manufacturing Practice (GMP) and evaluating the implementation of SSOP and HACCP plan preparation.
The results of the GMP evaluation show an average gap score of 33.98% which means that it is less fulfilling. The results of the SSOP evaluation show that the average score obtained is 48.43% which indicates that the application of SSOP at PT Indo Gula Pastika is not fulfilling. The results of the CCP (Critical Control Point) analysis in the processing process resulted in five critical points in the sugarcane milling process in the form of improper levels of addition of process auxiliary materials (CCP-1K) and foreign objects, dust, gravel, soil and mechanical sugar loss caused by carrying sucrose in bagasse, spilled sap from the channel and channel leakage (CCP-1F). At the refining station there is an excess of process aids namely flocculant, baking soda and lime milk (CCP-2K). At the evaporation station the evaporator pressure is too high which can cause the valve to leak and the steam jacket to explode (CCP-2F) and at the cooking station (CCP-3F) the steam pressure at vacuum is too high which can cause the valve to leak.
Kata Kunci : Critical Control Points, Gula Merah Tebu, GMP, HACCP, SSOP