PENGARUH PENERAPAN SISTEM HAZARD ANALYSIS CRITICA1 CONTROL POINTS PADA PROSES PRODUKSI TERHADAP KUALITAS BAKTERIOLOGI AIR MINUM DALAM KEMASAN (The Influence of System Hazard Analysis Critical Control Points (HACCP) Application in the Production Process to Quality of Bacteriology Drinking Bottled Water in PT. Indotirta Jaya Abadi Semarang 2003.)

SUWARTO, SUWARTO (2003) PENGARUH PENERAPAN SISTEM HAZARD ANALYSIS CRITICA1 CONTROL POINTS PADA PROSES PRODUKSI TERHADAP KUALITAS BAKTERIOLOGI AIR MINUM DALAM KEMASAN (The Influence of System Hazard Analysis Critical Control Points (HACCP) Application in the Production Process to Quality of Bacteriology Drinking Bottled Water in PT. Indotirta Jaya Abadi Semarang 2003.). Masters thesis, Program Pascasarjana Universitas Diponegoro.

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Abstract

The industry of the drinking water in Indonesia grows as mushroom in rainny season, expecially in Semarang City, the growing of industry is very quick. The result of product have been consumed by community from under stratum to above stratum. Therefore, the consiuner must obtain a good service such as the factor of safety, reasonable, and health of product The application of Hazard Analysis Critical Control Points (HACCP) in Drinking Bottled water, industry PT. Indotirta Jaya Abadi Semarang, can make the healthy and safety product, reasonably, and healthy, beside to apply Good manufacturing Practicse. The purpose of the research was to determination influence from the system of Ha znrd Analysis Critical Control Points (HACCP) to the quality of mikrobiology (Total Plate Count) in Drink Bottled water, PT. Indotirta Jaya Abadi Semarang. The research method was quasi experimental with pretest and post test only design, before the number of sample and after application of Hazard Analysis Critical Control Points, 512 test (the first week) before application of HACCP, 512 test (the second weeks), after the application of HACCP with aquavin, and 512 test (the third weeks) after the application HACCP without aquavin, the analysis method ANOVA and Least Square Difference (LSD). The number of bacteria (Total Plate Count) in the first week before the application HACCP is difference with the second and third weeks after the application of HACCP. The second weeks there is no differences of the Total Plate Count with the third weeks. The storage of product, the number of bacteria (Total Plate Count) of the product in the cool air (temperature 20° to 25° C) have the differences product with the air (temperature 31° to 32° C). The identification of bacteria shows that the process (CCP) befor and after application HACCP is not differences. Industri Air Minum Dalam Kemasan di Indonesia tumbuh bagaikan jamur di musim hujan, khususnya di Kota Semarang pertumbuhan industri tersebut sangat pesat. Hasil produksinya telah banyak dikonsumsi oleh masyarakat dari lapisan palin bawah sampai dengan lapisan atas. Oleh sebab itu faktor keamanan, kelayakan dan kesehatan produk bagi konsumen harus diutamakan. Penerapan Hazard Analysis Critical Control Points (HACCP) pada Industri Air Minum Dalam Kemasan PT. Indotirta. Jaya Abadi Semarang , dapat menghasilkan produk yang aman, layak dan sehat, disamping menerapkan Cara Produksi Makanan Minuman Yang Baik (CPMB). Tujuan penelitian ini adalah mengetahui pengaruh diterapka.nnya sistem Hazard Analysis Critical Control Points (HACCP) terhadap kualitas mikrobiologis (Angka Lempeng Total, dan jenis bakteri) di dalam Air Minum Dalam Kemasan, PT. Indotirta Jaya Abadi Semarang. Rancangan penelitian adalah eksperimental semu dengan pretest and postes only design, jumlah sampel sebelum dan sesudah penerapan Hazard Analysis Critical Control Points adalah 512 uji (rninggu kesatu) sebelurn penerapan HACCP, 512 uji (minggu kedua) setelah penerapan HACCP dengan perlakuan aquavin (UV), dan 512 uji (minggu ketiga) setelah penerapan HACCP tanpa perlakuan aquavin (UV), metoda analisanya Anova dan Least Square Difference (LSD) Hasil penelitian, jumlah bakteri (Angka Lempeng Total) minggu kesatu sebelum penerapan HACCP berbeda nyata dengan rninggu kedua dan ketiga setelah penerapan HACCP, jumlah bakteri (Angka Lempeng Total) setelah penerapan HACCP minggu kedua tidak ada beda nyata dengan minggu ketiga. Penyimpanan produk, jumlah bakteri (Angka Lempeng Total) produk jadi pada udara sejuk (suhu 20° s/d 25° C) ada beda nyata dengan penyimpanan produk jadi pada udara luar (suhu 31° s/d 32° C). Identifikasi bakteri menunjukkan bahwa pada tahapan proses (CCP) sebelum dan setelah menerapkan HACCP jenis bakteri tidak berbeda.

Item Type:Thesis (Masters)
Subjects:H Social Sciences > HV Social pathology. Social and public welfare
Divisions:Postgraduate Program > Master Program in Epidemiology
ID Code:13760
Deposited By:Mr UPT Perpus 2
Deposited On:08 Jun 2010 11:41
Last Modified:08 Jun 2010 11:41

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