International Journal of Applied Science and Engineering
Published by Chaoyang University of Technology

Danar Agus Susanto1, 2*, Mokhamad Suef1, Putu Dana Karningsih1

1 Department of System and Industrial Engineering, Institut Teknologi Sepuluh Nopember (ITS), ITS Sukolilo Campus, Surabaya, East Java, Indonesia

2 Research Center for Testing Technology and Standard – National Research and Innovation Agency of Indonesia, Puspiptek, South Tangerang, Banten, Indonesia


 

Download Citation: |
Download PDF


ABSTRACT


Hazard Analysis and Critical Control Point (HACCP) is a food safety management system method developed by the Codex Alimentarius Commission (CAC) which is recognized by the international food safety community as a guideline for controlling food safety hazards. The HACCP system establishes a control system that focuses more on prevention than on testing the final product, so the effectiveness of its implementation cannot be precisely determined. The purpose of this study was to determine the effectiveness of the implementation of HACCP on product quality in meeting food quality and safety parameters according to the Indonesian National Standard (SNI) 2987:2015 (wet noodles). The study was conducted on small and medium enterprises (SMEs) producing wet noodles in Central Java (Indonesia). The analytical method used in this study is to compare the results of the initial product testing before the research intervention and the final product after the research intervention to determine the effectiveness of HACCP's critical control point (CCP) on product quality. The final product test results from the HACCP control intervention were able to correct the initial product discrepancy before the intervention, namely the quality parameters of ash content and total plate count contamination. However, there is one parameter that is out of the SNI quality limit for wet noodles, namely Staphylococcus aureus microbial contamination. This can be controlled by adding a water content critical limit in the CCP of the packaging process. The test results show that the control of hazards and risks through HACCP does not necessarily guarantee that product quality can fulfill food quality and safety requirements. Evaluation of CCP through the verification stage and final product testing must be carried out simultaneously until a product fulfill the quality and safety parameters on standards or regulation.


Keywords: Critical control point (CCP), Hazard Analysis and Critical Control Point (HACCP), Wet noodle, Quality, Standards.


Share this article with your colleagues

 


REFERENCES


  1. Agustina, T. 2014. Kontaminasi logam berat pada makanan dan dampaknya pada kesehatan. Teknobuga, 1, 53–65. https://journal.unnes.ac.id/nju/index.php/teknobuga/article/view/6405/4856

  2. Al-Busaidi, M.A., Jukes, D.J., Bose, S. 2017. Hazard analysis and critical control point (HACCP) in seafood processing: An analysis of its application and use in regulation in the Sultanate of Oman. Food Control, 73, 900–915. https://doi.org/10.1016/j.foodcont.2016.09.042

  3. Antonius Alijoyo, Wijaya, B., Jacob, I. 2020. Hazard analysis and critical control points-analisis potensi bahaya dan titik kendali kritis. Center for Risk Management and Sustainability. https://lspmks.co.id/wp-content/uploads/2020/04/Hazard-Analysis-and-Critical-Control-Points.pdf

  4. Astawan, M. 2006. Membuat mie dan bihun. Penebar Swadaya.

  5. Badan Standardisasi Nasional. 2011. SNI CAC/RCP 1: 2011. Badan Standardisasi Nasional. http://sispk.bsn.go.id/ SNI/DetailSNI/8751

  6. Badan Standardisasi Nasional. 2015. SNI 2987:2015. http://sispk.bsn.go.id/SNI/DetailSNI/9370

  7. Chen, C.H., Chou, C.Y. 2020. The optimal order quantity, quality investment, and specification limits settings for the production and supply model. International Journal of Applied Science and Engineering, 17, 353–361. https://doi.org/10.6703/IJASE.202012_17(4).353

  8. Cheng, S., Huang, C. 2006. Influence of cadmium on growth of root vegetable and accumulation of cadmium in the edible root. International Journal of Applied Science and Engineering, 4, 243–252.

  9. Dahot, M.U. 1998. Antimicrobial activity of small protein of corn bran. Journal of Islamic Academy of Science, 11(1), 27–32.

  10. Daulay, S.S. 2020. Hazard Analysis Critical Control Point (HACCP) dan implementasinya dalam industri pangan. https://www.kemenperin.go.id/download/6761/HACCP-dan-Implementasinya-Dalam-Industri-Pangan

  11. Djaafar, T.F., Rahayu, S. 2007. Cemaran mikroba pada produk pertanian, penyakit yang ditimbulkan dan pencegahanya. Jurnal Litbang Pertanian, 26(2), 67–75.

  12. Doménech, E., Amorós, J.A., Pérez-Gonzalvo, M., Escriche, I. 2011. Implementation and effectiveness of the HACCP and pre-requisites in food establishments. Food Control, 22, 1419–1423. https://doi.org/10.1016/j.foodcont.2011.03.001

  13. Doménech, E., Escriche, I., Martorell, S. 2008. Assessing the effectiveness of critical control points to guarantee food safety. Food Control, 19, 557–565. https://doi.org/10.1016/j.foodcont.2007.06.015

  14. Dzwolak, W. 2019. Assessment of HACCP plans in standardized food safety management systems – The case of small-sized Polish food businesses. Food Control, 106(March), 106716. https://doi.org/10.1016/j.foodcont.2019.106716

  15. Enjelina, W., Rilza, Y.O., Erda, Z. 2019. Pemanfaatan kulit buah naga merah (Hylocereus polyrhizus sp.) untuk memperpanjang umur simpan mie basah. AcTion: Aceh Nutrition Journal, 4, 63. https://doi.org/10.30867/action.v4i1.162

  16. Faisal, P., Trisnamansyah, P. 2017. Urgensi Implementasi SNI Produk/Barang dalam Rangka Masyarakat Ekonomi Asean. Jurnal Bina Mulia Hukum, 2, 115–131. https://doi.org/10.23920/jbmh.v2n1.10

  17. Farkah, S. 2012. Penilaian Manfaat Ekonomi Dari Penerapan Standard Dengan Metodologi ISO (Studi Kasus Unit Bisnis Spinning PT Apac Inti Corpora Semarang). http://eprints.undip.ac.id/32896/

  18. Firmansyah, L.M., Hidayatullah, T. 2020. Prospek bagus mi instan asal Indonesia. Lokadata. https://lokadata.id/artikel/prospek-bagus-mi-instan-asal-indonesia

  19. Fridata, I.G., F. Sinung Pranata, L., Purwijantiningsih, E. 2015. Kualitas biskuit keras dengan kombinasi tepung ampas tahu dan bekatul beras merah. Jurnal Teknobiologi, 1–6. http://e-journal.uajy.ac.id/6532/1/JurnalBL0112 3.pdf

  20. Fu, Q. 2016. Case studies conducted in China based on iso economic benefits assessment methodology of standards. Wuhan International Conference on E-Business, 311–315.

  21. Hardiyansyah, A., Ikhwana, A., Kurniawati, R. 2015. Analisis Strategi Pemasaran Usaha Mie Basah (Studi Kasus Di PD. LUGINA - Garut). Jurnal Kalibrasi, 13, 1–13. http://sttgarut.ac.id/jurnal/index.php/kalibrasi/article/view/233

  22. Hariyadi, P. 2010. Penanganan kontaminan pangan dalam rangka menjamin keamanan pangan. https://www.researchgate.net/profile/Purwiyatno_Hariyadi2/publication/259480309_PENANGANAN_KONTAMINAN_
    PANGAN_DALAM_RANGKA_MENJAMIN_KEAMANAN_PANGAN/links/0deec52c180c347db8000000.pdf

  23. Hartati, F.K. 2016. Evaluasi metode pengujian Angka Lempeng Total menggunakan Metode Petrifilm Aerobic Count Plate terhadap Metode Uji SNI 01.2332.2006 Pada Produk Perikanan Di LPPMHP Surabaya. Jurnal Teknik Industri, 13, 89–96.

  24. Kafetzopoulos, D.P., Psomas, E.L., Kafetzopoulos, P.D. 2013. Measuring the effectiveness of the HACCP Food Safety Management System. Food Control, 33, 505–513. https://doi.org/10.1016/j.foodcont.2013.03.044

  25. Kartika, E.Y. 2014. Penentuan kadar air dan kadar abu pada biskuit. Jurnal Kimia Analitik, 2.

  26. Krishna, D., Kumar, G.S., Prasada Raju, D.R. 2019. Optimization of process parameters for the removal of chromium (VI) from waste water using mixed adsorbent. International Journal of Applied Science and Engineering, 16, 187–200. https://doi.org/10.6703/IJASE.201911_16(3).187

  27. Krishna, D., Kumar, G.S., Raju, D.R.P. 2021. Performance comparison of individual adsorbents and mixed adsorbent for the removal of copper (II) from waste water. International Journal of Applied Science and Engineering, 18, 1–14. https://doi.org/10.6703/IJASE.202103_18(1).010

  28. Liu, F., Rhim, H., Park, K., Xu, J., Lo, C.K.Y. 2021. HACCP certification in food industry: Trade-offs in product safety and firm performance. International Journal of Production Economics, 231, 107838. https://doi.org/10.1016/j.ijpe.2020.107838

  29. Manning, L., Baines, R.N. 2004. Effective management of food safety and quality. British Food Journal, 106, 598–606. https://doi.org/10.1108/00070700410553594

  30. Mulyono, A.B., Pudjiastuti, U. 2013. Manfaat Ekonomi Penerapan Standar di Sektor Makanan Menggunakan Metodologi ISO. 15, 66–81.

  31. Oleh, H., Wijaya, N., Aprianita. 2018. Kajian Teknis Standar Nasional Indoensia Biskuit SNI 01-2973-1992.

  32. Pratama, R.I., Rostini, I., Liviawaty, E. 2014. Karakteristik Biskuit dengan Penambahan Tepung Tulang Ikan Jangilus (Istiophorus Sp.). Jurnal Akuatika, 5, 30–39. http://jurnal.unpad.ac.id/akuatika/article/view/3702/2425

  33. Pudjiastuti, U., Adinugroho, T.P. 2011. Case study of application of ISO methodology to assess economic benefits of standards on PT Wika Beton (Bogor Factory). Jurnal Standardisasi, 13, 128–140.

  34. Razak, A.R., Daud, N.M. 2020. Hazard Analysis Critical Control Point (HACCP) certification hurdles among Malaysia’s Small and Medium Enterprises (SMEs). International Journal of Academic Research in Business and Social Sciences, 10, 893–899. https://doi.org/10.6007/ijarbss/v10-i5/7320

  35. Rindang, D. 2016. pengaruh kitosan cangkang kepiting terhadap jumlah koloni bakteri dan keadaan mie basah sebagai sumber belajar biologi [Universitas Muhammadiyah Malang]. http://eprints.umm.ac.id/33335/

  36. Rosmeri, V.I., Monica, B.N. 2013. pemanfaatan tepung umbi gadung (dioscorea hispida dennst) dan tepung mocaf (modified cassava flour) sebagai bahan substitusi dalam pembuatan mie basah, Mie Kering, dan Mie Instan. Teknologi Kimia Dan Industri, 2, 246–256. https://ejournal3.undip.ac.id/index.php/jtki/article/view/2636/2628

  37. Santoso, A., Palupi, N.S., Kusumaningrum, H.D. 2020. Histamine Control Study in the Process Chain for Export Frozen Tuna Product. Jurnal Standardisasi, 22, 131–142. https://doi.org/http://dx.doi.org/10.31153/js.v22i2.814

  38. Sari, R. 2012. Penilaian manfaat ekonomi penerapan stadar dengan metodologi ISO studi kasus PT. Kubota Indonesia. http://eprints.undip.ac.id/32748/

  39. Setyoko, A.T. 2019. Identifikasi bahaya dan penentuan titik kendali kritis pada ukm keripik nangka di jember. Jurnal Standardisasi, 20, 171. https://doi.org/10.31153/js.v20i3.715

  40. Setyoko, A.T., Kristiningrum, E. 2019. Pengembangan desain sistem keamanan pangan menggunakan Hazard Analysis Critical Control Point (Haccp) pada ukm produsen nugget ikan. Jurnal Standardisasi, 21, 1. https://doi.org/10.31153/js.v21i1.723

  41. Setyowati, W.T., Nisa, F.C. 2014. Formulasi biskuit tinggi serat (kajian proporsi bekatul jagung : tepung terigu dan penambahan baking powder). Jurnal Pangan Dan Agroindustri, 2, 224–231. http://jpa.ub.ac.id/index.php/jpa/article/view/71/88

  42. Sukamto, S., Azizah, R., Suprihana, S., Karim, F. 2019. Produksi mie protein tinggi dari terigu yang difortifikasi tepung komposit dan protein kacang hijau. Prosiding Seminar Nasional Lahan Suboptimal 2019, 487–495. http://www.conference.unsri.ac.id/index.php/lahansuboptimal/article/view/1576/952

  43. Supriatna, A., Miskiyah. 2016. Sistem keamanan pangan berbahan baku jagung. Buletin Teknologi Pasca Panen, 8, 112–119.

  44. Susanto, D.A. 2018. Kualitas produk biskuit menghadapi pemberlakuan sni biskuit secara wajib (Studi Kasus di DKI Jakarta). Jurnal Standardisasii, 41, 1–12.

  45. Susanto, D.A., Isharyadi, F., Ritonga, M. 2017. Manfaat ekonomi penerapan standar pada usaha kecil menengah menggunakan ISO methodology. Jurnal Standardisasi, 19, 25–37. https://doi.org/http://dx.doi.org/10.31153/js.v19i1.411

  46. Susanty, A., Ulkhaq, M.M., Amalia, D. 2018. Using multivariate control chart to maintain the quality of drinking water in accordance with standard. International Journal of Applied Science and Engineering, 15, 83–94. https://doi.org/10.6703/IJASE.201810_15(2).083

  47. Tivani, I. 2018. Uji Angka Lempeng Total (ALT) pada jamu gendong temu ireng di desa tanjung kabupaten brebes. Jurnal Para Pemikir, 7, 215–218.

  48. Trafiałek, J., Lehrke, M., Lücke, F.K., Kołozyn-Krajewska, D., Janssen, J. 2015. HACCP-based procedures in Germany and Poland. Food Control, 55, 66–74. https://doi.org/10.1016/j.foodcont.2015.01.031

  49. Ulkhaq, M.M. 2011. Penilaian manfaat ekonomi dari penerapan standar dengan metodologi ISO (Studi Kasus PT. ISTW Semarang Tahun 2010). Diponegoro University.

  50. Wallace, C.A., Holyoak, L., Powell, S.C., Dykes, F.C. (2014). HACCP - the difficulty with hazard analysis. Food Control, 35, 233–240. https://doi.org/10.1016/j.foodcont.2013.07.012

  51. Wirawati, N.Ri. 2018. Pengaruh penambahan tepung karagenan terhadap sifat fisik, sifat kimia dan organoleptik pada produk kamaboko ikan kembung (Rastrellinger sp.) [Universitas Brawijaya]. http://repository.ub.ac.id/9503/1/NURISNAINIRIZKI WIRAWATI.pdf

  52. Yanti Meldasari Lubis, Erfiza, N.M., Ismaturrahmi, Fahrizal. 2013. Pengaruh Konsentrasi Rumput Laut (Eucheuma Cottonii) dan Jenis Tepung pada Pembuatan Mie Basah. Rona Teknik Pertanian, 6, 413–420.

  53. Yin, L. Bin, He, P., Liu, Y.L., Li, L.L. 2020. Application of hazard analysis critical control point in liquor production. IOP Conference Series: Earth and Environmental Science, 559, 1–7. https://doi.org/10.1088/1755-1315/559/1/012017

  54. Yuniarifin, H., Bintoro, V.P., Suwarastuti, A. 2006. Pengaruh Berbagai Konsentrasi Asam Fosfat Pada Proses Perendaman Tulang Sapi Terhadap Rendemen, Kadar Abu dan Viskositas Gelatin. Indonesian Tropis Animal Agricultural, 31, 55–61. http://www.jppt.undip.ac.id/pdf/31(1)2006p55-61.pdf


ARTICLE INFORMATION


Received: 2021-08-30
Revised: 2022-03-27
Accepted: 2022-05-11
Available Online: 2022-05-30


Cite this article:

Susanto, D.A., Suef, M., Karningsih, P.D., Effectiveness of hazard control through HACCP critical control points in the wet noodle production process on product quality. International Journal of Applied Science and Engineering, 19, 2021372https://doi.org/10.6703/IJASE.202206_19(2).001

  Copyright The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cited.


We use cookies on this website to improve your user experience. By using this site you agree to its use of cookies.