PENGENDALIAN KUALITAS FISH FILLET SESUAI STANDAR KEAMANAN PANGAN DENGAN PENDEKATAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DAN STATISTICAL PROCESS CONTROL (SPC) (Studi Kasus di PT. Bahari Biru Nusantara)
| Main Author: | QOHARRUDIN, MUHAMMAD KHOMSUL |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/15798/ |
Daftar Isi:
- PT. Bahari Biru Nusantara is a company which concern in fish freezing sector. PT. Bahari Biru Nusantara is more focus on export activity, considering that export market is more potential market with high dollar exchange rate to the rupiah. Therefore, the company must have food safety assurance so it does not cause health risk when it is consumed by consumer so that Hazard Analysis Critical Control Point (HACCP) system application in the production process and statistical process control (SPC) system to help increasing the effectiveness of HACCP system is absolutely needed. In this research, quality control is done by some phases that is started to identify factors which influence fish fillet quality, doing Hazard Analysis (HA), determining Critical Control Point (CCP), determining Critical Limit (CL), calculating control limit in control map, and control planning with monitoring in every CCP. From the data processing it is obtained that bacteria content and strong metal is not out of standard and it is still in standardization, (refer to SNI 01-2696.1-2006) with determining E. Coli pathogen bacteria limit < 2 APM/gr, negative salmonella /gr, negative V.cholera/gr. Strong metal content limit Hg < 1 mg/kg, Cd < 0,1 mg/kg, Pb < 0,4 mg/kg.