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Pengendalian mutu dan penerapan konsep Hazard analysis critical control points (haccp) Pada pembuatan rambak cakar Di ukm “kurnia” klaten


Oleh :
Novita Sari Dewi - H3109041 - Fak. Pertanian

Cakar merupakan sisa pemotongan ayam setelah diambil karkasnya. Bagi sebagian orang cakar ayam dianggap kurang menarik untuk dikonsumsi sebagai makanan. Namun saat ini teknologi pengolahan cakar ayam telah berkembang. Tetapiindustri pengolahan rambak cakar belum mengalami perkembangan secara berarti baik dari segi pengembangan kualitas, kuantitas, maupun pengendalian mutu dan keamanan pangannya. Dari adanya masalah tersebut maka dilakukanpraktek Quality Control yang bertujuan untukmengetahui proses pembuatan Rambak Cakar di UKM “Kurnia”, mengetahui sistem pengendalian mutu yang dilakukan pada proses pembuatan rambak cakar mulai dari bahan baku, proses produksi dan produk akhir, membuat konsep pengendalian mutu yang dapat diterapkan, dan membuatkonsep HACCPyang dapat diterapkan pada Usaha Kecil Menengah pembuatan Rambak Cakar. Proses pembuatan rambak cakar di UKM “KURNIA” melalui tahapan proses perendaman air kapur, pencucian, perendaman bumbu (bawang putih, garam, penyedap rasa), pengukusan, pendinginan, pemisahan tulang, penjemuran, penggorengan, penirisan, pengemasan. Konsep pengendalian mutu dilakukan mulai dari bahan baku, proses produksi, dan produk akhir. Hasil analisis menunjukkan kadar air sebesar 3,767%, kadar abu 1,084%, protein 46,47%, lemak 47,415%, karbohidrat 1,246%, dan asam lemak bebas dihitung sebagai asam laurat 1,98%. Critical Control Points (CCP) atau Titik Kendali Kritis (TTK) adalah suatu titik tahap atau prosedur di mana pengendalian dapat diterapkan sehingga bahaya keamanan pangan dapat dicegah, dihilangkan, atau dikurangi sampai tingkat yang dapat diterima. Pada tahapan proses pembuatanrambak cakar didapatkan 2 Titik Kendali Kritis, yaitu penggorengan dan pengemasan. Claw is the rest of chicken butchery after its carcass removal. For some people, chicken claw is considered as less interesting to consume as food. But, today the chicken claw processing technology has developed. But the rambak cakar (claw chip) processing industry has not had significant development for both quality and quantity development, and control quality and food safety. Considering the problem above, the Quality Control practice is undertaken aiming to find out the process of producing Rambak Cakar in “Kurnia” SMSE, to find out the quality control system performed in the process producing Rambak Cakar from raw material, production process to final product, to make quality control concept that could be applied, and to make HACCP concept that can be applied in Rambak Cakar production Small-to-Medium Scale Enterprise. The process of producing Rambak Cakar in “Kurnia” SMSE passed through such processes as lime water immersing, washing, spice (garlic, salt, flavoring) immersing, steaming, cooling, bone removal, sunbathing, frying, sieving, and packaging. The quality control concept was carried out from raw material, production process and final product. The result of analysis showed the water level of 3.767%, ash level of 1.084%, protein of 46.47%, fat of 147.415%, carbohydrate of 1.246%, and fatty acid level calculated as lauric acid of 1.98%. The Critical Control Points (CCP) was a point of stage or procedure in which the control could be applied so that the food safety hazard could be prevent, removed, or mitigated up to the acceptable point. In the process of producing rambak cakar there were two CCP: frying and packaging.