ANALISIS BAHAYA DAN PENGENDALIAN TITIK KENDALI KRITIS PEMPEK LENJER DI RESTORAN PEMPEK X PALEMBANG

ANDINI, PUTRI and Putri, Dini Arista (2021) ANALISIS BAHAYA DAN PENGENDALIAN TITIK KENDALI KRITIS PEMPEK LENJER DI RESTORAN PEMPEK X PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Food safety is the main and most important requirement of all existing food quality parameters. WHO 2015 Based that food poisoning is caused by viruses, bacteria, or chemical hazards from raw or poorly managed food. Pempek is a typical Palembang food that is in great demand by the people of Palembang and outside Palembang. Of the many pempek sold by Pempek X restaurants, it is pempek lenjer that is in great demand by visitors. Pempek lenjer is made from minced fish, tapioca, eggs, water, salt, msg, and oil. The ingridients and method that used to make Pempek can caused physical, chemical, and biological contamination. To analyze and control the hazard, it's necessary to analyze and control critial point of Pempek lenjer. This study uses a qualitative research design to describe the application of hazard analysis and control of critical points of pempek which refers to the Indonesian National Standard 01-4852-1998. The informant of this study revealed to be 8 peoples, who are 1 owner x restaurant pempek and 7 employees. The result showed that there are four critical stages, which are, the Selection and Storing of Pempek lenjer's ingridients and also the Processing and serving method of Pempek lenjer. The critical points of danger are lead, Escherichia coli, Staphylococcus aureus, Salmonella, and Vibrio para hemolytic. The efforts made to deal with hazards in the form of chemicals are controlled by laboratory tests. For bacterial hazards, prevention and elimination of hazards are carried out by cooling and cooking. The samples tested in the laboratory in the form of minched fish, boiled pempek lenjer, and fried pempek lenjer did not detect the presence of lead thus they met the requirements of BPOM RI Regulation No.5 of 2015 which is lead content must be < 0.2 mg/kg. The restaurants that serve Pempek suggested to provide special gloves and headgear again. Further research can conduct a lead test on pempek by testing it more than once.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Analisis bahaya, Titik Kendali Kritis dan pempek
Subjects:	Q Science > QR Microbiology > QR1-502 Microbiology
Divisions:	10-Faculty of Public Health > 13251-Environmental Health (S1)
Depositing User:	Mrs Putri Andini
Date Deposited:	30 May 2022 07:39
Last Modified:	30 May 2022 07:39
URI:	http://repository.unsri.ac.id/id/eprint/70876

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