Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Brownies UMKM 3 Sekawan Cake and Bakery

Jeremiah Irwan, Anastasia Virginia, Daniel Gerti, Jennica Fidelia, Kevin Reynaldo, Yosua Wira Adi Nugroho, Warsono El Kiyat

Abstract


Indonesia memiliki banyak industri rumah tangga. Akan tetapi, kebanyakan industri tersebut belum sepenuhnya memerhatikan aspek sanitasi dan keamanan produksinya. Kegiatan pengabdian ini dilakukan dengan menerapkan hazard analysis and critical control point (HACCP) pada proses produksi brownies di UMKM 3 Sekawan Cake and Bakery. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik industri rumah tangga dan pekerjanya. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi biologi, fisik, dan kimia terhadap aspek produksi pada pembuatan brownies. Hasil dari HACCP ini menunjukkan bahwa 3 tahapan yang dianggap sebagai CCP di antaranya: proses penerimaan bahan baku, pemanggangan, dan pengemasan.

[Indonesia has many home industries, but most of them do not enough attention to aspects of sanitation and production safety. This community service was carried out by the application of HACCP on brownies production in home industry 3 Sekawan Cake and Bakery. This activity was carried out by observation and interview with the owner and the workers. The results of the activity found that there were 3 types of potential hazards in terms of biological, physical, and chemical aspects of the production of brownies. The result of HACCP showed that the 3 processing stages such as receiving raw materials, baking, and packaging processes were considered as CCP.]


Keywords


brownies; HACCP; industri rumah tangga

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References


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DOI: http://dx.doi.org/10.14421/jbs.1306

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Copyright (c) 2019 Jeremiah Irwan, Anastasia Virginia, Daniel Gerti, Jennica Fidelia, Kevin Reynaldo, Yosua Wira Adi Nugroho, Warsono El Kiyat

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