scholarly journals Determination of The CCP (Critical Control Point) on The Production Whole Round Tiger Grouper (Ephinephelus fuscoguttatus) in PT. Alam Jaya Surabaya, East Java.

2020 ◽  
Vol 8 (2) ◽  
pp. 73
Author(s):  
Ike Febriana ◽  
Prayogo Prayogo
Keyword(s):  
Decision Tree ◽  
Unsaturated Fatty Acids ◽  
Control Point ◽  
Work Practice ◽  
Field Work ◽  
Primary Data ◽  
Critical Control Point ◽  
Tiger Grouper ◽  
Metal Detectors

Grouper (Epinephelus sp.) is a reef fish commodity that are currently utilized in a large enough scale. Of the types of grouper, tiger grouper has advantages compared to other types. This fish hight economic value because it has a delicious meat, nutritious and contain unsaturated fatty acids. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety management based on the principles there that aims to identify the hazards that tend to occur at every step of the food chain. One of the principles of HACCP is to determine the CCP using Decision Tree Diagram CCP (Decision Tree). Field Work Practice was conducted at PT. Alam Jaya, District Rungkut, Surabaya City, East Java Province on 18 January  to 26 February , 2016. The working method that used in Field Work Practice is descriptive method with data collection included primary data and secondary data. Data is collected by observation, interview and active participation. CCP determination based on the presence of danger in a process that can not be removed in the next process. Determination of CCP based on the observation of every production process is known that the process of receiving raw materials and metal detectors are CCP.

scholarly journals Electronic Data Interchange (EDI) Applications Use the Decision Tree Method to Determine Vendor Recommendations

Kursor ◽  
2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Mariana Rospilinda Siki ◽  
Nisa Hanum Harani ◽  
Cahyo Prianto
Keyword(s):  
Performance Evaluation ◽  
Decision Tree ◽  
Data Exchange ◽  
Electronic Data Interchange ◽  
Primary Data ◽  
Electronic Data ◽  
K Value ◽  
Procurement Process ◽  
Data Interchange

Electronic Data Interchange (EDI) is an electronic data exchange mechanism between a company and another company or Business to Business (B2B) in a supply chain cycle. In this study, EDI's role in managing the procurement of goods as well as the EDI model has been applied. Determination of vendor recommendations is one element of vendor performance evaluation of the procurement process. Lack of information and analysis obtained by PT. Cinovasi Rekaprima makes it difficult to predict vendor recommendations. Predicted vendor recommendations can help the Procurement Division in developing appropriate strategies to determine recommended vendors. This problem can be applied to data mining techniques to make predictions using the classification method. Decision Tree is a method that converts facts into decision trees that represent rules that can be interpreted by humans. Attributes that influence the determination of vendor recommendations consist of the availability of goods, services, ease of ordering and product quality. Sample data obtained directly from the Procurement Division of PT. Cinovasi Rekaprima is primary data in the form of vendor data (quotation) and secondary data in the form of vendor performance evaluation forms. The result of the EDI application is a classification consisting of 2 classes, namely recommended vendors and non-recommended vendors and the Procurement Division can use it for decision making to determine the right vendor, so that the procurement process becomes easier and increases company profitability. The testing model uses k-fold cross-validation with the k value is 1 to 10 fold. This application can determine vendor recommendations with the highest accuracy 87.00 % on k-3 and k-5 fold.

scholarly journals Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar

2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Ai Mahmudatusaadah ◽  
Sudewi Sudewi
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Product ◽  
Hazard Identification ◽  
Black Shank ◽  
Running Water ◽  
Critical Control Point ◽  
Chemical Hazards

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.

scholarly journals Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

2020 ◽  
Vol 8 (3) ◽  
pp. 98
Author(s):  
Nur Fais ◽  
Gunanti Mahasri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Frozen Storage ◽  
Water Area ◽  
Raw Material ◽  
Primary Data ◽  
Critical Control Point ◽  
Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

Microbiological Monitoring of Sheep Carcass Contamination in Three Swiss Abattoirs

2003 ◽  
Vol 66 (6) ◽  
pp. 946-952 ◽  
Author(s):  
C. ZWEIFEL ◽  
R. STEPHAN
Keyword(s):  
Significant Relationship ◽  
Hazard Analysis ◽  
Sampling Site ◽  
Control Point ◽  
Critical Control Point ◽  
Plate Counts ◽  
Polymerase Chain ◽  
Carcass Contamination ◽  
Positive Results

At three Swiss abattoirs, 580 sheep carcasses were examined at 10 sites by the wet-dry double-swab technique. The aim of this study was to obtain data on microbiological contamination at the abattoirs and to develop a procedure for monitoring slaughter hygiene. Median aerobic plate counts (APCs) (log CFU/cm2) ranged from 2.5 to 3.8, with the brisket and neck sites showing the most extensive contamination. Enterobacteriaceae were detected on 68.1% of the carcasses and in 15.2% of the samples. The proportion of positive results ranged from 2.6% (for the hind leg and the flank at abattoir C) to 42.2% (for the perineal area at abattoir A). The percentage of samples testing positive for stx genes by polymerase chain reaction was 36.6%. A significant relationship between APC and the detection of Shiga toxin–producing Escherichia coli (STEC) was found for abattoirs A and B (depending on sampling site), whereas a significant relationship between Enterobacteriaceae and STEC detection was confirmed only for abattoir A (P < 0.05). In 57.1% of the 56 isolated non-O157 strains, stx2 genes were detected, and most of them were stx2d positive. Additional virulence factors were detected in 50% of the STEC strains, with 8.9% of these strains being eae positive, 50% being EHEC-hlyA positive, and 3.6% being astA positive. For the determination of carcass contamination, the monthly examination of 10 sheep carcasses for APC and Enterobacteriaceae counts in the neck, brisket, and perineal areas is recommended. This procedure is a valuable tool for the verification of slaughter hygiene according to hazard analysis critical control point principles.

scholarly journals Extraction Process and Physics Chemical Characterization of Agar Powders from Gracilaria sp. Laboratory Scale in PT. Java Biocolloid Surabaya.

2020 ◽  
Vol 7 (3) ◽  
pp. 127
Author(s):  
Nidya Tria Yolanda ◽  
Agustono Agustono
Keyword(s):  
Economic Value ◽  
Chemical Characterization ◽  
Secondary Data ◽  
Work Practice ◽  
Quality Standards ◽  
Field Work ◽  
Extraction Process ◽  
Gel Strength ◽  
Primary Data ◽  
Chemical Physics

Seaweed is one of the sea commodities have high economic value, because of extensive utilization, in daily activity as well as in the industrial world, so it has a vast domestic market and abroad. Seaweed contains hidrocoloid compounds such as carrageenan, agar and alginate. It has the main product from Rhodophycae, such as Gracilaria,Gellidium. The purpose of Research is to determine the characteristics of chemical physics powdered agar fromGracilariasp. PT. Biocolloid Java, Surabaya. Activity Research will be implemented at PT. Java Biocolloid, Kembangan Sub-District, District Krembangan, Surabaya. This activity will be held on February 1 to February 26, 2016. The research methods used in Field Work Practice is descriptive method with data collection included primary data and secondary data. Data were collected by observation, interview, active participation, and literature. The of chemical physics powder to be conducted by the quality control, research and development PT. Java Biocolloid Surabaya include granulometri, turbidity, pH, gel strength, viscosity and water content. The value of granulometri powder that is 100% pass meshsize 60. The powder that has a turbidity value of 11.0 to 29.9 NTU, pH 6.4 to 6.8, the gel strength 800-1000 g / cm, viscosity 17-19 cP and moisture content 8- 11%. The quality of chemical physics powdered agar produced by PT. Java Biocolloid already meets the quality standards to be a good powder in accordance with the quality standards powdered agar by the consumer both nationally and internationally.

scholarly journals Plant Layout dan penentuan Critical Control Point Pada proses produksi Ikan Cakalang (Katsumonus pelamis) di PT. Samudra Sakti Sepakat Laha-Ambon“

2021 ◽  
Author(s):  
Anthon Masela
Keyword(s):  
Decision Tree ◽  
Hazard Analysis ◽  
Control Point ◽  
Plant Location ◽  
Plant Layout ◽  
Purposive Sampling ◽  
Critical Control Point ◽  
Fixed Path

Peranan perikanan dalam pembangunan ekonomi cukup besar, baik sebagai penghasil bahan pangan sumber protein maupun sebagai penghasil devisa negara. Salah satu daerah di Indonesia yang memiliki potensi sumberdaya kelautan dan perikanan yang besar adalah Provinsi Maluku. Maluku adalah provinsi kepulauan dengan luas wilayah 712.479,69 km², terdiri dari 92,4 % luas perairan laut atau sebesar 658.294,69 km² dibandingkan luas daratan yang hanya 7,6 % (54.185 km²). Kondisi perairan tersebut diperkaya oleh potensi sumberdaya perikanan sebanyak 1.640.160 ton/tahun. Potensi sumberdaya hayati perikanan dimaksud terdiri dari pelagis, demersal, dan biota laut lainnya yang dapat dimanfaatkan secara optimal. (Dinas Perikanan dan Kelautan Provinsi Maluku,2007). HACCP (Hazard Analysis Critical Control Point) adalah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Penelitian ini bersifat deskriptif yaitu mengadakan deskripsi untuk memberikan gambaran yang jelas tentang kondisi nyata subyek penelitian. dan Metode yang digunakan dalam Penelitian ini adalah, Analisis deskriptif kualitatif, yakni Melihat Layout Pabrik dan menghitung tingkat kesediaan produk jadi, Menganalisis Alur Produksi untuk Melihat CCP (titik titik critis), Metode observasi yakni pengamatan langsung di lapangan, degan pengambilan sample adalah Purposive sampling. Hasil identifikasi titik kritis (CCP) berdasarkan hasil Pengamatan dan Penentuan CCP Mengunakan Metode decision tree diketahui bahwa tahap pembekuan ,dan Penyimpanan, dinyatakan sebagai titik kritis (CCP). Dalam pemantauan/monitoring CCP Pada PT. Samudara Sakti Sepakat telah menerapkan prosedur, pengendalian titik titik kritis dengan ciri-ciri khusus dan penanganan tersendiri. Faktor utama yang menjadi pertimbangan dalam penentuan lokasi pabrik (plant location) adalah lokasi bahan baku, lokasi pasar, tenaga kerja dan tingkat upah serta air dan limbah industri yang dibuang. Jenis tata letak pabrik (plant layout) yang terdapat pada perusahaan tersebut merupakan produk layout yakni berdasarkan aliran produksi, dikarenakan berbagai faktor, seperti jenis produk yang dibuat hanya satu macam (ikan utuh), diproduksi dalam jumlah besar dan untuk jangka waktu yang relatif singkat, jenis mesin yang digunakan ditujukan untuk komponen yang serupa, serta jenis mesin bersifat special purpose machine, yakni hanya ditujukan untuk fungsi tertentu saja. Mesin-mesin yang digunakan khususnya untuk memproduksi ikan beku bersifat fixed path machine, dan proses produksi bersifat continue process (terjadi terus menerusKata Kunci: Penentuan HACCP

Development of HACCP System for Assurance of Product Safety in A Gherkin Pickle Industry

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Jamuna Prakash ◽  
Madhusmita Sahoo
Keyword(s):  
Decision Tree ◽  
Hazard Analysis ◽  
Control Point ◽  
Export Market ◽  
Human Consumption ◽  
Critical Control Point ◽  
Whole Process ◽  
Critical Control Points ◽  
Safe Product ◽  
Haccp System

Gherkin (Cucumis anguria), which is being widely grown in India now is processed to produce fermented, fresh pack pickles principally for export market. Hazard analysis and critical control point is a system to ensure good quality and safety of the food products. The present study was planned to develop HACCP system for a gherkin pickle industry along with the assessment of microbial quality for multiple product variations. Eight variants of pickles were prepared using spices and preservative and subjected to microbial analysis on 0, 7th and 15th day following standard methods. HACCP study which included the seven principles and twelve steps of HACCP was carried out with a decision tree protocol. Results showed that there was no growth of E. coli, lactobacilli, yeast or mold even after 15 days of storage in any sample stored at ambient or under refrigeration. The study of HACCP system indicated two critical control points in the whole process of making pickles, namely metal detection and pasteurization, for which the limits were identified.Proper monitoring system for the developed protocol would assure a safe product for human consumption. Keywords: Gherkin Pickle; Microbial Assessment; Decision Tree; Hazard Analysis; Critical Control Point; Quality Assurance

scholarly journals Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

Media Wisata ◽  
2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Hermawan Prasetyanto ◽  
Yosephine Bayu Ratri
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA

2019 ◽  
Author(s):  
Hermawan Prasetyanto
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

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