PENERAPAN HACCP PADA OTAK-OTAK DI TOKO X DI KOTA LUBUKLINGGAU

DAMAYANTI, FITRIA and Putri, Dini Arista (2021) PENERAPAN HACCP PADA OTAK-OTAK DI TOKO X DI KOTA LUBUKLINGGAU. Undergraduate thesis, Sriwijaya University.

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Abstract

HACCP implementation is needed to reduce food safety risk such as physical, chemical and biological exposure to all foods, includes otak-otak. Otak�otak is a product that is susceptible to lead contamination, staples pieces, acrylamide, and yeast. Therefore, this study aims to analyze the implementation of HACCP on otak-otak at X Shop in Lubuklinggau City. This research uses qualitative approach with descriptive observational methods. The number of informants are 2 people while the laboratory tested samples for lead were three samples, namely water samples, raw dough and otak-otak. Handler F carries out all process start from material selection until distribution process. Based on the identification results showed that in the material selection and washing process, the hazard identified was lead metal, in the kneading process, the hazard identified was Salmonella Paratyphi A, in the wrapping process, the hazards identified were staple pieces, in the roasting process, the identified hazard was acrylamide, and in the distribution process, the hazard identified was khapang khamir. Based on the laboratory result for water sample, the raw dough and otak�otak were not detected for any lead probably due to the absence of lead or its value below the detection limit, the time lag between shops starting to sell, a quick sampling and the location of the well is far from the landfill. The conclusion is that the stages included in the CCP are the selection of ingredients, washing, roasting, and distribution, except kneading and wrapping. The most crucial stage are on the selecting and washing materials. Suggestions for the owner, they should always pay attention to the expired date, drain the washed materials, provide special gloves, use sticks, use oven roasting at 200° C for 20 minutes, and use the sameday delivery service. Lastly, HACCP activities should be carried out by the business owner himself.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bahaya, HACCP, Otak-Otak
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13201-Public Health (S1)
Depositing User:	Fitria damayanti
Date Deposited:	09 Nov 2021 08:09
Last Modified:	09 Nov 2021 08:09
URI:	http://repository.unsri.ac.id/id/eprint/57122

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