Abstrak


Konsep pengendalian mutu dan HACCP (Hazard Analysis Critical Control Point) dalam proses pembuatan keripik singkong


Oleh :
Ria Anggraeni - H. 3109047 - Fak. Pertanian

Pelaksanaan praktek Quality Control dilakukan untuk mengetahui mengetahui pengendalian mutu proses pembuatan keripik singkong yang meliputi bahan baku, proses produksi dan produk akhirnya, mengetahui karakteristik fisikokimia keripik singkong dari UKM Prana Jati Food (kadar air, kadar abu, kadar lemak, kadar asam lemak bebas, serat kasar), dan membuat konsep HACCP pada Usaha Kecil Menengah pembuatan keripik singkong. Pengendalian mutu dilakukan pada proses bahan baku, proses produksi, dan produk akhir. Proses pembuatan keripik singkong di UKM Prana Jati Food melalui beberapa tahap proses yaitu Pencucian, penyortiran, pengupasan ,perajangan, perendaman, penirisan I, pengorengan, penirisan II, dan pengemasan. Karakteristik keripik singkong yang diuji meliputi, kadar air keripik singkong adalah 2,50 %, kadar lemak sebesar 28,27%, kadar asam lemak bebas sebesar 0,22 %, kadar abu keripik singkong sebesar 1,55 %, dan serat kasar pada keripik singkong adalah 8.61 %. Proses pembuatan keripik singkong didapatkan 4 (empat) bahaya CCP antara lain terdapat pada bahan baku (singkong), bahan tambahan (garam), pencucian dan Proses pengorengan. Implementation of Quality Control practices carried out to find out find out the quality control process of making cassava chips which include raw materials, production processes and end products, know the physicochemical characteristics of cassava chips Prana Teak Food SMEs (moisture content, ash content, fat content, free fatty acid levels, crude fiber), and makes the concept of HACCP in Small and Medium Enterprises manufacturing of cassava chips. Quality control performed on the raw materials, production processes and final product. The process of making cassava chips in Teak Food SMEs Prana through several stages of the process of washing, sorting, stripping, choped, soaking, draining I, pengorengan, draining II, and packaging. Characteristics tested include cassava chips, cassava chips moisture content was 2.50%, fat content of 28.27%, free fatty acid levels of 0.22%, ash content of cassava chips at 1.55%, and crude fiber in the chips cassava is 8.61%. The process of making cassava chips obtained 4 (four) CCP, among others, there are dangers in raw material (cassava), additional materials (salts), leaching and pengorengan process.