Electronic Theses and Dissertation

Produk pangan olahan seperti bakpia memerlukan pengendalian kualitas yang baik untuk memastikan produk yang dihasilkan aman dikonsumsi serta memenuhi standar mutu yang diharapkan konsumen. Usaha Mikro, Kecil, dan Menengah (UMKM) sebagai produsen pangan olahan masih menghadapi berbagai kendala dalam penerapan sistem keamanan pangan, terutama pada aspek higiene, sanitasi, dan pengendalian bahaya selama proses produksi. UMKM A.H. Kue Sabang sebagai produsen bakpia di Kota Banda Aceh memiliki potensi risiko kontaminasi pada tahapan proses produksi akibat keterbatasan penerapan standar produksi yang baik. Oleh karena itu, penelitian ini bertujuan untuk menganalisis potensi bahaya, menentukan titik kendali kritis (Critical Control Point/CCP), serta menyusun rekomendasi pengendalian guna meningkatkan kualitas produk dan menjamin keamanan konsumen berdasarkan sistem Hazard Analysis Critical Control Point (HACCP). Pengumpulan data dilakukan melalui observasi langsung, wawancara dengan pemilik usaha, serta dokumentasi proses produksi. Analisis dilakukan dengan mengevaluasi penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP), dilanjutkan dengan identifikasi bahaya biologis, kimia, dan fisik, penentuan CCP menggunakan pohon keputusan, penetapan batas kritis, prosedur pemantauan, tindakan koreksi, verifikasi, dan dokumentasi. Hasil penelitian menunjukkan pada penerapan GMP ditemukan penyimpangan meliputi 2 kategori mayor, 8 serius dan 2 kritis serta 4 kategori tidak memenuhi persyaratan SSOP yang berpotensi menurunkan kualitas produk dan membahayakan konsumen. Analisis HACCP mengidentifikasi enam CCP utama, yaitu pada tahap pencucian bahan baku, penggilingan, pencetakan dan pengisian, pemanggangan, pendinginan, dan pengemasan. Kesimpulan penelitian menunjukkan bahwa penerapan HACCP yang didukung dengan perbaikan GMP dan SSOP sangat diperlukan untuk meningkatkan kualitas produk, meminimalkan risiko kontaminasi, dan jaminan keamanan yang baik bagi konsumen.

Processed food products such as bakpia require good quality control to ensure the products are safe for consumption and meet the quality standards expected by consumers. Micro, Small, and Medium Enterprises (MSMEs) as processed food producers still face various obstacles in implementing food safety systems, especially in the aspects of hygiene, sanitation, and hazard control during the production process. MSME A.H. Kue Sabang as a bakpia producer in Banda Aceh City has a potential risk of contamination at every stage of the production process due to limitations in the implementation of good production standards. Therefore, this study aims to analyze potential hazards, determine critical control points (CCPs), and develop control recommendations to improve product quality and ensure consumer safety based on the Hazard Analysis Critical Control Point (HACCP) method. Data collection was carried out through direct observation, interviews with business owners, and documentation of the production process. The analysis was carried out by evaluating the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), followed by identification of biological, chemical, and physical hazards, determination of CCPs using a decision tree, as well as determination of critical limits, monitoring procedures, corrective actions, verification, and documentation. The results showed that the implementation of GMP revealed deviations consisting of two major categories, eight serious categories, and two critical categories, as well as four non-compliant SSOP categories that have the potential to reduce product quality and pose risks to consumers. The HACCP analysis identified six key CCPs: raw material washing, milling, molding and filling, baking, cooling, and packaging. The study concluded that HACCP implementation, supported by improvements to GMP and SSOP, is essential to improve product quality, minimize the risk of contamination, and provide greater consumer safety assurance.