JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

ANALISA CRITICAL CONTROL POINT (CCP) PADA PRODUKSI IKAN KALENG DI PT. PERMATA BAHARI MALINDONESIA: Analisys of Critical Control Point (CCP) on Canned Fish Production at PT. Permata Bahari Malindonesia

Moh.Rizki Aziz, Rosiana Ulfa, Bagus Setyawan (Unknown)

Article Info

Publish Date
30 Mar 2021

Abstract

Food quality is the main key to improving the safety of food products. Consumers today are smarter in choosing food products, the food quality assurance logo is a benchmark that influences purchases. The concept of food quality control has changed, from initially only analyzing the final product to product analysis at every critical stage of its processing. Hazard Analysis Critical Control Point (HACCP) is one method to identify each critical point in the processing process. The purpose of this fieldwork practice is to know, study, understand, and analyze Hazard Analysis Critical Control Point HACCP which has been apply at the fish canning process at PT. Permata Bahari Malindonesia. This study uses a survey method, primary data is collected through observation, documentation, interviews and direct participation in lemuru fish canning activities. The result obtained from this study is that PT. Permata Bahari Malindonesia implements GMP, SSOP, and traceability in each canning process as the basic feasibility of implementing HACCP.

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Journal Info
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Website

Abbrev

jipang

Publisher

Universitas PGRI Banyuwangi

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

Description

IPANG adalah jurnal ilmiah yang mempublikasikan penelitian dan ulasan terkait bioteknologi pertanian, penanganan pasca panen, sistem produksi dan rekayasa proses pengolahan hasil pertanian(peternakan, perikanan, dan hasil perkebunan), ilmu pangan dan gizi. sumber artikel berasal dari penelitian ...