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(Cppb) Pada Pembuatan Kerupuk Bandung Di Ukm

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(Cppb) Pada Pembuatan Kerupuk Bandung Di Ukm library.uns.ac.id digilib.uns.ac.id LAPORAN TUGAS AKHIR KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN KERUPUK BANDUNG DI UKM “ELIS BANDUNG” SUKOHARJO, JAWA TENGAH Disusun untuk memenuhi sebagian persyaratan guna memperoleh Derajat Ahli Madya di Fakultas Pertanian Universitas Sebelas Maret Surakarta Disusun oleh: APFIA NIKHO MATICHA H3115011 PROGRAM STUDI DIPLOMA III TEKNOLOGI HASIL PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SEBELAS MARET SURAKARTA 2019 commit to user i library.uns.ac.id digilib.uns.ac.id commit to user ii library.uns.ac.id digilib.uns.ac.id Halaman Persembahan Dengan segala kerendahan hati dan rasa cinta yang mendalam, tugas akhir ini penulis persembahkan untuk: Allah SWT yang senantiasa melimpahkan rahmat, hidayah dan inayah-Nya, Tuhan Yang Maha Besar dan penguasa semesta alam. Bapak dan Ibu tercinta, atas doa yang tulus dan tiada putus, perjuangan, pengorbanan, kasih saying, serta motivasi dan semangat yang tiada henti. Kakak-kakakku tersayang serta adikku, terimakasih untuk semangat, motivasi dukungan yang telah kalian berikan. Bapak Edhi Nurhartadi dan Ibu Gusti Fauza selaku dosen pembimbing Tugas akhir, atas ilmu, serta arahan dan bimbingan yang diberikan. Sahabat-sahabatku Alfian, Arie, Ardantya, terimakasih selalu memberi semangat dan dukungan dalam suka maupun duka. Teman-teman THP 2015, terimakasih atas kekompakan dan canda tawa, serta semangat yang diberikan dalam suka maupun duka. commit to user iii library.uns.ac.id digilib.uns.ac.id MOTTO Allah SWT berfirman”……….Karena sesungguhnya setelah kesulitan ada kemudahan. Sesungguhnya setelah kesulitan ada kemudahan………” (QS. Al Insyirah: 5 – 6) Yakinlah ada sesuatu yang menantimu selepas banyak kesabaran (yang kau jalani), yang akan membuatmu terpana, hingga kau lupa betapa pedihnya rasa sakit (Ali bin Abi Thalib) Sesungguhnya Allah SWT paling mengerti apa yang kau inginkan, apa yang kau butuhkan dan apa yang terbaik untukmu (Anonim) Jika ada kata-kata yang menyakitimu, “menunduklah” dan biarkan ia “melewatimu” (jangan dimasukkan hati agar tidak lelah hatimu) (Ali bin Abi Thalib) Karena yang berkesan bukanlah hasilnya melainkan prosesnya (Anonim) commit to user iv library.uns.ac.id digilib.uns.ac.id KATA PENGANTAR Puji syukur penulis panjatkan atas kehadirat Allah SWT, yang telah melimpahkan rahmat, hidayah dan inayah-Nya, sehingga penulis mampu menyelesaikan penyusunan laporan tugas akhir ini dengan lancar. Laporan tugas akhir dengan judul “Konsep Cara Produksi Pangan yang Baik (CPPB) Pada Pembuatan Kerupuk Bandung di UKM Elis Bandung” disusun guna memenuhi sebagian persyaratan guna memperoleh gelar Ahli Madya di Fakultas Pertanian Universitas Sebelas Maret Surakarta. Dalam penyusunan laporan tugas akhir ini penulis dibantu oleh banyak pihak. Kontribusi mereka sangat membantu penulis dalam menyelesaikan laporan ini. Untuk itu penulis ucapkan terimakasih kepada: 1. Prof. Dr. Ir. Bambang Pujiasmanto, M.S. selaku Dekan Fakultas Pertanian Universitas Sebelas Maret Surakarta. 2. R. Baskara Katri Anandito, S.T.P., M.P. selaku Kepala Program Studi DIII Teknologi Hasil Pertanian. 3. Edhi Nurhartadi, S.T.P., M.P. selaku Dosen Pembimbing/penguji I yang telah membimbing, memberi arahan dan saran serta motivasi untuk penulis. 4. Gusti Fauza, S.T.,M.T.,Ph.D. selaku Penguji II yang telah memberikan nasihat dan saran dalam penyelesaian laporan ini. 5. Pemilik UKM “Elis Bandung” atas kesempatan dan izin yang diberikan kepada penulis untuk dapat melakukan penelitian di UKM “Elis Bandung”. Serta seluruh karyawan UKM “Elis Bandung” atas kerjasama dan dukungan yang diberikan kepada penulis. 6. Teman-teman seperjuangan prodi DIII THP 2015 atas dukungan semangat yang tiada henti untuk penulis. 7. Kedua orang tua, Ayah dan Ibu tercinta, atas doa, dukungan dan semangatnya yang tiada henti. 8. Serta semua pihak yang tidak bisa penulis sebutkan satu per satu, yang telah membantu dan berkontribusicommit to userdalam penyusunan laporan ini. v library.uns.ac.id digilib.uns.ac.id Penulis menyadari bahwa dalam penyusunan laporan ini masih terdapat banyak kekurangan, untuk itu penulis menerima kritik dan saran yang membangun demi kesempurnaan laporan ini. Penulis juga meminta maaf apabila dalam peulisan laporan ini terdapat kesalahan baik yang disengaja maupun yang tidak disengaja. Penulis berharap laporan ini dapat bermanfaat bagi penulis pada khususnya dan bermanfaat bagi pembaca pada umumnya serta dipergunakan dengan sebaik-baiknya. Sekian, terimakasih. Surakarta, Mei 2019 Penulis commit to user vi library.uns.ac.id digilib.uns.ac.id DAFTAR ISI HALAMAN JUDUL .............................................................................................. i HALAMAN PENGESAHAN ............................................................................... ii HALAMAN PERSEMBAHAN........................................................................... iii MOTTO ................................................................................................................ iv KATA PENGANTAR ............................................................................................ v DAFTAR ISI ........................................................................................................ vii DAFTAR TABEL................................................................................................. ix DAFTAR GAMBAR ............................................................................................ xi DAFTAR LAMPIRAN ...................................................................................... xiv ABSTRAK ............................................................................................................ xv ABSTRACT ........................................................................................................ xvi BAB I. PENDAHULUAN ...................................................................................... 1 A. Latar Belakang ............................................................................................. 1 B. Rumusan Masalah ........................................................................................ 2 C. Tujuan........................................................................................................... 3 D. Manfaat......................................................................................................... 3 BAB II. TINJAUAN PUSTAKA ........................................................................... 4 A. Kerupuk Bandung ........................................................................................ 4 B. Bahan Baku Kerupuk Bandung..................................................................................................... .5 C. Pengemasan ................................................................................................ 14 D. Pengendalian Mutu..................................................................................... 15 E. Cara Produksi Pangan yang Baik (CPPB)............................................................................................... .......17 commit to user vii library.uns.ac.id digilib.uns.ac.id 1. Definisi CPPB....................................................................................................18 2. Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) menurut BPOM tahun 2012 ............................................ 19 BAB III. METODE PELAKSANAAN ............................................................... 20 A. Waktu dan Tempat Pelaksanaan ................................................................ 20 B. Alat dan Bahan ........................................................................................... 20 C. Tahapan Pelaksanaan ................................................................................. 21 D. Metode Analisis ......................................................................................... 22 E. Evaluasi dan Penerapan Konsep CPPB...................................................... 23 BAB IV. HASIL DAN PEMBAHASAN............................................................. 24 A. Lokasi dan Lingkungan Produksi............................................................... 24 B. Bangunan dan Fasilitas .............................................................................. 28 C. Peralatan Produksi ...................................................................................... 45 D. Suplai Air ................................................................................................... 53 E. Fasilitas dan Kegiatan Higiene dan Sanitasi .............................................. 59 F. Kesehatan dan Higiene Karyawan ............................................................. 61 G. Pemeliharaan dan Program Higiene dan Sanitasi ...................................... 64 H. Penyimpanan .............................................................................................. 68 I. Pengendalian Proses ................................................................................... 73 J. Pelabelan Pangan ..................................................................................... 108 K. Pengawasan dan Tanggungjawab ............................................................ 111 L. Penarikan Produk ..................................................................................... 113 M. Pencatatan dan Dokumentasi ................................................................... 115 N. Pelatihan Karyawan ................................................................................
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