Evaluasi Sanitasi Peralatan Produksi dan Pengukuran Kualitas Mikrobiologi Produk Nata de Coco di CV. Agrindo Suprafood

ARUMTIKA ANGGRAENI W, Dr. Jumeri M. Wikarta, STP, M.Si

2015 | Tugas Akhir | D3 AGRO INDUSTRI

INTISARI EVALUASI SANITASI PERALATAN PRODUKSI DAN PENGUKURAN KUALITAS MIKROBIOLOGI PRODUK NATA DE COCO DI CV. AGRINDO SUPRAFOOD Oleh: Arumtika Anggraeni1, Jumeri M Wikarta2 Nata de coco adalah selulosa sintesis hasil sintesa glukosa oleh bakteri pembentuk nata yaitu Acetobacter xylinum. Banyaknya macam pengolahan makanan dan minuman berbahan nata de coco mengharuskan pihak perusahaan untuk terus meningkatkan kualitas produk nata de coco. Usaha peningkatan kualitas produk tersebut harus disertai dengan pengendalian mutu yang terencana dengan baik dan terkontrol. Analisa data kesesuaian penerapan sanitasi peralatan produksi dan pengukuran kualitas dapat mencerminkan seberapa besar tingkat kualitas produk yang dihasilkan sesuai dengan standar yang ditetapkan. Evaluasi sanitasi peralatan produksi dilakukan berdasarkan Peraturan Menteri Perindustrian nomor 75/M-IND/PER/7/2010 tentang Pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB), sedangkan pengukuran kualitas nata de coco dilakukan pengujian sensoris dengan menggunakan nata pembanding. Pengolahan data dilakukan dengan pengujian jumlah bakteri kontaminan terhadap nata pada tiap proses produksi nata de coco. Hasil evaluasi sanitasi peralatan produksi berdasarkan Peraturan Menteri Perindustrian nomor 75/M-IND/PER/7/2010 menunjukkan bahwa 64,3% telah dilakukan sesuai dan 35,7% dilakukan tidak sesuai dengan Peraturan Menteri Perindustrian nomor 75/M-IND/PER/7/2010. Hasil pengujian jumlah bakteri pada tiap proses produksi diperoleh jumlah bakteri terbanyak yaitu pada proses pemotongan sebanyak 2,35 x 105 CFU/ml. Pengukuran kualitas nata de coco menggunakan diagram ishikawa dapat diketahui akar penyebab salah satu atribut mutu terendah yaitu rasa. Pada grafik QDA titik pada garis atribut rasa menunjukkan nilai paling kecil. Penyebab dari rendahnya atribut mutu rasa yaitu lamanya proses penyimpanan nata dan prosedur penyimpanan yang tidak sesuai. Kata kunci: sanitasi, nata de coco, alat produksi

ABSTRACT THE EVALUATION OF SANITARY EQUIPMENT PRODUCTION AND MEASUREMENT OF THE QUALITY OF MICROBIOLOGY PRODUCTS NATA DE COCO AGRINDO CV. SUPRAFOOD By: Arumtika Anggraeni1, Jumeri M Wikarta2 Nata de coco is cellulose synthesis results synthesis of glucose by the bacteria Acetobacter xylinum which nata Shaper. Many kinds of food processing and beverages made of nata de coco requires the company to continue to improve the quality of nata de coco. Efforts to improve the quality of these products must be accompanied by quality control that is well planned and controlled. Data analysis of conformity application of sanitary equipment production and quality measurement can reflect the extent of the level of quality of the products produced in accordance with the standards established. Production equipment sanitation evaluation carried out pursuant to regulation of the Minister of industry number 75/M-IND/PER/7/2010 on guidelines for How the processed food production the good (CPPOB), while the measurement of the quality of nata de coco performed sensory testing by using the comparison of nata. The data processing is done by testing the amount of bacterial contaminants of nata in each production process nata de coco. Results of the evaluation of sanitary appliances production based on the regulation of the Minister of industry number 75/M-IND/PER/7/2010 64,3% shows that have been performed by 35.7 per cent accordingly and do not comply with the regulation of the Minister of industry number 75/M-IND/PER/7/2010. Results of testing the amount of bacteria on each production process obtained the largest number of bacteria which are in the process of slashing as much as 2.35 x 105 CFU/ml. measurement of the quality of nata de coco ishikawa diagrams can use known root causes one of the lowest quality attributes, namely flavor. On the graph of QDA points on the line attribute value indicates the smallest sense. The cause of the low quality sense of the length attribute is the process of storing the retention procedure and nata is not appropriate. Keywords: sanitation, nata de coco, tool production

Kata Kunci : Keywords: sanitation, nata de coco, tool production