Evaluasi cara produksi pangan yang baik (CPPB) dan rekomendasi hazard analytical critical control point (HACCP) pada UKM teh sereh di Metro, Lampung

Ilham Marvie, Alexandra Trisna Putri

Abstract

Lemongrass (Cymbopogon citratus) is a plant often processed into brewing drinks such as tea. Small and Medium Enterprises (SMEs) Asha in Metro Lampung produces lemongrass tea with a production process consisting of size reduction, washing, drying, powdering, and packaging. To improve food safety in the production process is necessary to evaluate Good Manufacturing Practices/Good Food Production Methods (CPPB) and prepare recommendations for Hazard Analytical Critical Control Point (HACCP). The purpose of this study was to evaluate the application of the principles of CPPB and provide recommendations for the HACCP Plan to Asha SMEs. This research carries out by conducting field observations and interviews with several Asha SMEs stakeholders. The results showed that the CPPB evaluation had two serious discrepancy criteria and two critical discrepancy criteria. Therefore, Asha SMEs is included in the food home industry (IRTP) level 4 so that internal audit recommendations can carry out daily. The HACCP analysis results show three critical control points (CCP), namely soaking, drying and packaging. Critical and control limits are recommended by SNI 3836:2013 concerning packaged dry tea. The HACCP recommendation for Asha SMEs are to control the possibility of physical and coliform contamination during the repeated washing process with running water. Drying at 70oC for 12 hours helps reduce water activity in lemongrass tea in preventing mold growth. Furthermore, packaging with attention to the hygiene of workers and tools can prevent contamination of the final product of lemongrass tea

Keywords

Lemongrass tea; CPPB; HACCP; Food safety; SMEs; Lampung

References

Badan Pengawas Obat dan Makanan. 2012. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor Hk.03.1.23.04.12.2206 Tahun 2012 Tentang Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga. 2012.

Badan Standarisasi Nasional. 2013. Standar Nasional Indonesia Teh Kering dalam Kemasan.

Citraresmi, A.D.P., Putri, F.P. 2019. Penerapan Hazard Analysis and Critical Control Point (Haccp) Pada Proses Produksi Wafer Roll. J. Teknol. Ind. Has. Pertan. 24, 1–14.

Fahmi, A. 2014. Desain sistem keamanan pangan Hazard Analysis and Critical Control Point (HACCP) pada Proses Produksi Gula PG. Kebon Agung Malang. J. Rekayasa dan Manaj. Sist. Ind. 2, 1168–1179.

Herlambang, A., Asmawati, E., Haryono, Y. 2018. Implementasi Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga Kerupuk di Sidoarjo (Implementation of Good Food Production Method for Kerupuk Household Industry in Sidoarjo ). Agro Kreat. 4, 31–37.

Irwan, J., Virginia, A., Gerti, D., Fidelia, J., Reynaldo, K., Nugroho, Y.W.A., Kiyat, W. El. 2019. Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Brownies UMKM 3 Sekawan Cake and Bakery. J. Bakti Saintek J. Pengabdi. Masy. Bid. Sains dan Teknol. 3, 23. https://doi.org/10.14421/jbs.1306

Lagawa, I.N.C., Kencana, P.K.D., Aviantara, I.G.N.A. 2019. Pengaruh Waktu Pelayuan dan Suhu Pengeringan terhadap Karakteristik Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ). J. BETA (Biosistem dan Tek. Pertanian) 8, 223. https://doi.org/10.24843/jbeta.2020.v08.i02.p05

Moelyaningrum, A.D. 2012. Hazard analysis critical point (HACCP) pada produk tape singkong untuk meningkatkan keamanan pangan tradisional indonesia. Indones. J. Heal. Sci. 3, 41–49.

Nurhayati, N.S. 2021. penyuluhan Cara Pengolahan Pangan yang Baik Untuk Perbaikan Proses Produksi dan Mutu Minyak Kelapa di IKM Sakra Timur Lombok. J. Masy. Mandiri 5, 152–160.

Olorunnisola, S.K., Asiyanbi, H.T., Hammed, A.M., Simsek, S. 2014. Biological properties of lemongrass: An overview. Int. Food Res. J. 21, 455–462.

Prayitno, S.A. Sigit, M.B., 2019. Penerapan 12 Tahapan HACCP Sebagai Sistem Keamanan Pangan pada Produk Udang (Panko Ebi). J. Teknol. Ind. Has. Pertan. 24 N0.2, 105.

Purwasih, R. 2021. Implementasi Aspek GMP, SSOP, dan Sistem HACCP pada UMKM Oncom Dawuan. Agrointek J. Teknol. Ind. Pertan. 15, 69–79. https://doi.org/10.21107/agrointek.v15i1.6837

Putra, B.D. 2020. Evaluasi Penerapan Cara Produksi Pangan Yang Baik Untuk Industri Rumah Tangga (CPPB-IRT) Pada UMKM Mentari Bulan Malang. J. Ilm. Mhs. FEB 8.

Putri, R.A.I., Rohayati, Y., Aisha, A.N. 2015. Evaluasi Pemenuhan Kriteria Cppb-Irt Dan Sertifikasi Halal Pada Ukm Pelangi Rasa. J. Rekayasa Sist. Ind. 2, 17. https://doi.org/10.25124/jrsi.v2i03.60

Rachmadia, N.D., Handayani, N., Catur Adi, A. 2018. Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya Implementation of Hazard Analisys Critical Control Point (HACCP) on Herb Roasted Chicken products i. Amerta Nutr. 17–28. https://doi.org/10.20473/amnt.v2.i1.2018.17-28

Sari, F.N. 2016. Penerapan Good Manufacturng Practices (GMP) di Dapur Rumah Sakit. J. Kesehat. Lingkung. 8, 248–257. https://doi.org/10.1002/pauz.19740030303

Talitha, Z.A., Nurdiani, K., Pangastuti, H.A., Marvie, I., Fithriyani, D., Nasution, S. 2021. Evaluasi CPPB-IRT dan Rekomendasi HACCP pada UMKM Kopi Bubuk Robusta di Tanggamus, Lampung. Agritepa J. Ilmu Dan Teknol. Pertan. 8, 72–85.

Vanisha, S., Nambiar, Hema, M. 2016. Potential Functions of Lemon Grass ( Cymbopogon citratus ) in Health and Disease. Int. J. Pharm. Biol. Arch. 3, 1035–1043.

Widodo, H., Dyah, S. 2021. Penanganan dan Penerapan Teknologi Pascapanen Tanaman Obat. Agrointek J. Teknol. Ind. Pertan. 15, 253–271.

DOI

https://doi.org/10.21107/agrointek.v17i1.12989

Metrics

Refbacks

  • There are currently no refbacks.




Copyright (c) 2023 Ilham Marvie, Alexandra Trisna Putri

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.