KONSEP PENGENDALIAN MUTU DAN HACCP (Hazard Analysis Critical Control Point) PROSES PRODUKSI “BREM PADAT” DI HOME INDUSTRI WONOGIRI

Prasetyo, Rendy (2013) KONSEP PENGENDALIAN MUTU DAN HACCP (Hazard Analysis Critical Control Point) PROSES PRODUKSI “BREM PADAT” DI HOME INDUSTRI WONOGIRI. Other thesis, Universitas Sebelas Maret.

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    Abstract

    ABSTRACT Brem is a solid diet of fermented sticky tape into a liquid that is heated until thick and then cooled to condense. Raw materials used include glutinous rice, yeast tape, and water. The purpose of the implementation of the final project quality control and HACCP concept solid brem this is to know the production process, knowing physicochemical characteristics, knowing and HACCP quality control, as well as providing the concept for the improvement of UKM. The production process includes washing, soaking, draining, steaming, cooling, fermentation, pressing, filtering, boiling, mixing, molding, drying, and packaging. Identification of physicochemical covers 13.54% moisture content, ash content of 0.29%, calculated as starch carbohydrates 38.796%, 2.88% acid degree, part insoluble in water 0.82%. On solid brem product is in conformity with SNI 01-2559-1992 yet to test carbohydrates as starch was calculated in accordance with SNI. The concept of quality control can be applied to UKM is the quality control of raw materials, quality control processes and final product quality control. HACCP concept aims to reduce the harm arising from the raw materials and processes. Stages are included in the CCP process is the process of washing and packaging. Keywords : Glutinous rice, ‘Brem Padat’, Quality Control, HACCP ABSTRAK Brem padat merupakan makanan dari fermentasi ketan menjadi cairan tape yang dipanaskan sampai kental dan kemudian didinginkan sampai memadat. Bahan baku yang digunakan antara lain beras ketan, ragi tape, dan air. Tujuan dari pelaksanaan Tugas Akhir konsep pengendalian mutu dan HACCP brem padat ini adalah mengetahui proses produksi, mengetahui karakteristik fisikokimia, mengetahui pengendalian mutu dan HACCP, serta memberikan konsep untuk perbaikan pada UKM. Proses produksi meliputi pencucian, perendaman, penirisan, pengukusan, pendinginan, fermentasi, pengepresan, penyaringan, perebusan, pengadukan, pencetakan, penjemuran, dan pengemasan. Identifikasi fisikokimia meliputi kadar air 13,54%, kadar abu 0,29%, karbohidrat dihitung sebagai pati 38,796%, derajat asam 2,88%, bagian tak larut dalam air 0,82%. Pada produk brem padat sudah sesuai dengan SNI 01-2559-1992 namun untuk uji karbohidrat dihitung sebagai pati tak sesuai SNI. Konsep pengendalian mutu yang dapat diterapkan pada UKM adalah pengendalian mutu bahan baku, pengendalian mutu proses dan pengendalian mutu produk akhir. Konsep HACCP bertujuan untuk mengurangi bahaya yang timbul dari bahan baku maupun proses. Tahapan proses yang termasuk dalam CCP adalah proses pencucian dan pengemasan. Kata Kunci : Ketan, Brem Padat, Pengendalian Mutu, HACCP.

    Item Type: Thesis (Other)
    Subjects: H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
    S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: Nur Anisah
    Date Deposited: 23 Apr 2014 04:14
    Last Modified: 23 Apr 2014 04:14
    URI: https://eprints.uns.ac.id/id/eprint/12867

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