Skripsi

PENERAPAN HACCP PADA OTAK-OTAK DI TOKO X DI KOTA LUBUKLINGGAU

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Penilaian

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HACCP implementation is needed to reduce food safety risk such as physical, chemical and biological exposure to all foods, includes otak-otak. Otak�otak is a product that is susceptible to lead contamination, staples pieces, acrylamide, and yeast. Therefore, this study aims to analyze the implementation of HACCP on otak-otak at X Shop in Lubuklinggau City. This research uses qualitative approach with descriptive observational methods. The number of informants are 2 people while the laboratory tested samples for lead were three samples, namely water samples, raw dough and otak-otak. Handler F carries out all process start from material selection until distribution process. Based on the identification results showed that in the material selection and washing process, the hazard identified was lead metal, in the kneading process, the hazard identified was Salmonella Paratyphi A, in the wrapping process, the hazards identified were staple pieces, in the roasting process, the identified hazard was acrylamide, and in the distribution process, the hazard identified was khapang khamir. Based on the laboratory result for water sample, the raw dough and otak�otak were not detected for any lead probably due to the absence of lead or its value below the detection limit, the time lag between shops starting to sell, a quick sampling and the location of the well is far from the landfill. The conclusion is that the stages included in the CCP are the selection of ingredients, washing, roasting, and distribution, except kneading and wrapping. The most crucial stage are on the selecting and washing materials. Suggestions for the owner, they should always pay attention to the expired date, drain the washed materials, provide special gloves, use sticks, use oven roasting at 200° C for 20 minutes, and use the sameday delivery service. Lastly, HACCP activities should be carried out by the business owner himself.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002104	T57122	T571222021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

10011181722109

Call Number

T571222021

Publisher

Inderalaya : Fakultas Kesehatan Masyarakat -Prodi Kesehatan Masyarakat., 2021

Collation

xv, 62 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

613.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Kesehatan Masyarakat
Higienis Umum-Makanan otsk-otak

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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