LAPORAN TUGAS AKHIR
KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA
PEMBUATAN GETI WIJEN DI UKM “PAK KINO” GENENG,
PURWOSARI, WONOGIRI
Untuk Memenuhi Sebagian Persyaratan Guna Memperoleh Derajat Ahli Madya di Fakultas Pertanian Universitas Sebelas
Maret Surakarta
Disusun oleh
INTAN DEVY RACHMAWATI
H3115038
PROGRAM DIPLOMA III TEKNOLOGI HASIL PERTANIAN
FAKULTAS PERTANIAN
UNIVERSITAS SEBELAS MARET
SURAKARTA
2018
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KATA PENGANTAR
Segala puji bagi Allah SWT yang telah melimpahkan rahmat dan karunia-
Nya, sehingga penulis dapat menyelesaikan Laporan Tugas Akhir Minat Praktek
Quality Control pada Program Studi DIII Teknologi Hasil Pertanian Universitas
Sebelas Maret Surakarta. Tugas Akhir ini merupakan salah satu syarat guna
mencapai gelar Ahli Madya Program Studi DIII Teknologi Hasil Pertanian. Dalam
membuat laporan Tugas Akhir ini tidak lepas dari bantuan berbagai pihak yang
dirasa sangat bermanfaat, oleh sebab itu penulis ingin menyampaikan terimakasih
kepada :
1. Bapak Prof. Dr. Ir. Bambang Pujiasmanto, M.S. selaku Dekan Fakultas
Pertanian Universitas Sebelas Maret Surakarta.
2. Bapak R. Baskara Katri Anandito, S.T.P., M.P. selaku Kepala Program Studi
D-III Teknologi Hasil Pertanian.
3. Bapak Adhitya Pitara Sanjaya, S.T.P., M.Sc selaku dosen pembimbing Tugas
Akhir yang telah sabar dan senantiasa memberikan semangat dan ilmu dalam
membimbing saya, terimakasih atas setiap ilmu yang telah diberikan.
4. Ibu Ardhea Mustika, S.T.P., M.Sc selaku dosen penguji dan Pembimbing
Akademik yang telah member dukungan dalam menyelesaikan Tugas Akhir..
5. Ibu Asri Nursiwi, S.T.P., M. Sc. selaku Komisi Tugas Akhir Program Studi
D-III Teknologi Hasil Pertanian.
6. Dosen-dosen penulis selama mengikuti perkuliahan di Program Studi D-III
Teknologi Hasil Pertanian yang tidak dapat disebutkan satu persatu yang
telah banyak memberikan ilmu yang sangat bermanfaat.
7. Kedua orang tua, Ibu Supartini dan Bapak Samiran. Terimakasih telah
memotivasi, mendukung dalam doa, serta dukungan moril maupun materiil.
Terimakasih atas kesabaran, kasih sayang dan doa yang tak pernah terputus
untuk membimbing saya hingga saat ini.
8. Kedua kakak, Nur Rayna Putra Merina dan Cahyaning Dyah Putri Kusmiran,
terimakasih atas inspirasi, motivasi dan semangat untuk menyelesaikan Tugas
Akhir ini.
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9. UKM Geti “Pak Kino” yang sangat membantu saya dalam menyelesaikan
Tugas Akhir.
10. Rekan-rekan D-III Teknologi Hasil Pertanian 2015 yang telah bersama-sama
berjuang.
11. Rekan-rekan dan semua pihak yang tidak dapat disebutkan satu persatu yang
telah membantu penulis menyelesaikan laporan Tugas Akhir.
Penulis menyadari bahwa dalam penulisan Laporan Tugas Akhir ini masih
banyak kekurangan. Oleh sebab itu, penulis sangat berharap saran dan kritik yang
bersifat membangun dari semua pihak untuk penyempurnaan lebih lanjut. Semoga
Laporan Tugas Akhir ini dapat memberikan manfaat bagi penulis khususnya dan
dapat menambah wawasan pembaca pada umumnya.
Surakarta, Juli 2018
Penulis
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KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA
PEMBUATAN GETI WIJEN DI UKM “PAK KINO” GENENG,
PURWOSARI, WONOGIRI
RINGKASAN
Intan Devy Rachmawati1
Adhitya Pitara Sanjaya, S.T.P.,M.Sc.2 dan Ardhea Mustika, S.T.P.,M.Sc
2
Geti merupakan salah satu makanan khas dari Blitar dan Wonogiri yang
terbuat dari campuran kacang tanah, wijen atau keduanya yang telah disangrai.
Kemudian wijen tersebut ditambahkan dengan gula jawa maupun gula pasir yang
dipanaskan terlebih dahulu lalu dicetak dan dikemas. Geti dapat bertahan lama karena
adanya gula sebagai bahan pengawet alami. Praktek quality control pada pembuatan
geti wijen Di UKM “Pak Kino”ini bertujuan untuk mengetahui proses pembuatan geti
wijen, melakukan evaluasi mutu pada proses pembuatan geti wijen dari bahan baku,
proses produksi dan produk akhir, dan membuat konsep CPPB yang dapat diterapkan
pada pembuatan geti wijen. Proses pembuatan geti wijen meliputi tahap persiapan
bahan, pencampuran, pengadukan, pencetakan, pemotongan, dan pengemasan.
Evaluasi pengendalian mutu dilakukan dengan pengecekan dan pengawasan terhadap
bahan baku, proses produksi dan produk akhir. Untuk mengetahui karakteristik mutu
geti wijen di UKM “Pak Kino”dilakukan beberapa pengujian yang terdiri dari
sensorik, kenampakan, kadar air, kadar lemak, kadar gula, dan Angka Lempeng
Total. Serta dilakukan perancangan konsep CPPB. Hasil pengujian geti wijen UKM
“Pak Kino” diperoleh hasil senosrik dan kenampakan yaitu normal, kadar air 3,1%,
kadar lemak 27,18%, kadar gula 3,5%, Angka Lempeng Total geti wijen yaitu 4,6 x
102
koloni/g. Konsep CPPB ini diperlukan untuk menjamin mutu dan keamanan
produk geti wijen di UKM “Pak Kino”sehingga dapat diterima oleh konsumen dan
memenuhi syarat SNI 01-4034-1996
Kata kunci: Geti Wijen, Proses Pembuatan,Pengendalian Mutu, CPPB
1) Mahasiswa Teknologi Hasil Pertanian, Fakultas Pertanian UNS
2) Dosen Ilmu dan Teknologi Pangan, Fakultas Pertanian UNS
.
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THE CONCEPT OF GOOD MANUFACTURING PRACTICE (GMP)IN THE
PRODUCTION OF SESAME GETI IN UKM “PAK KINO“ GENENG,
PURWOSARI, WONOGIRI
SUMMARY
Intan Devy Rachmawati1
Adhitya Pitara Sanjaya, S.T.P.,M.Sc.2 dan Ardhea Mustika, S.T.P.,M.Sc
2
Geti is one of the typical foods from Blitar and Wonogiri made from a mixed
of peanuts, sesame or both that have been roasted. Then the sesame is added with
brown sugar and sugar that is heated first and then stamping and packaged. Geti can
last a long time because of the presence of sugar as a natural preservative. Quality
control practice on sesame geti production in UKM "Pak Kino" aims to know the
process of making sesame geti, to evaluate the quality of the process of making
sesame geti from raw materials, production processes and final products, and make
the concept of GMP that can be applied to the manufacture of sesame geti. The
process of making sesame geti includes the stage of material preparation, mixing,
stirring, stamping, cutting, and packaging. Quality control evaluation is carried out by
checking and supervising raw materials, production processes and final products. To
know the quality characteristics of sesame geti UKM "Pak Kino" conducted several
tests consisting of sensory, appearance, water content, fat content, sugar content, and
Total Plate Count. As well as designing the concept of GMP. The results of the
sesame geti test "Pak Kino" obtained the results of sensory and appearance are
normal, moisture content 3.1%, fat content 27.18%, sugar content 3.5%, Total Plate
Count of sesame geti 4.6 x 102 colony/g. This GMP concept is required to ensure the
quality and safety of sesame geti products in UKM "Pak Kino" so that they can be
accepted by consumers and meets the requirements of SNI 01-4034-1996
Key Word : Geti Sesame, Process of Making, Quality Control, GMP
1) Student of Postharvest Technology Program, Agriculture Faculty of UNS
2) Lecture of Food Science and Technology, Agriculture Faculty of UNS
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DAFTAR ISI
HALAMAN JUDUL .......................................................................................... i
HALAMAN PENGESAHAN ............................................................................ ii
LEMBAR PERSEMBAHAN ........................................................................... iii
MOTTO ............................................................................................................. iv
KATA PENGANTAR ........................................................................................ v
DAFTAR ISI ...................................................................................................... vii
DAFTAR TABEL ............................................................................................ xiv
DAFTAR GAMBAR ........................................................................................ xvii
DAFTAR LAMPIRAN ................................................................................... xviii
RINGKASAN ................................................................................................... xix
SUMMARY ....................................................................................................... xx
BAB I PENDAHULUAN ................................................................................... 1
A. Latar Belakang ..................................................................................... 1
B. Rumusan Masalah ............................................................................... 2
C. Tujuan .................................................................................................. 2
D. Manfaat ................................................................................................ 3
BAB II TINJAUAN PUSTAKA ........................................................................ 4
A. Geti Wijen ........................................................................................... 4
B. Bahan Baku Utama .............................................................................. 6
1. Wijen .............................................................................................. 6
2. Gula Jawa ........................................................................................ 6
3. Jahe ................................................................................................ 8
4. Gula Pasir ........................................................................................ 9
C. Pengendalian Mutu ............................................................................. 10
D. Cara Produksi Pangan yang Baik (CPPB) .......................................... 11
BAB III METODE PELAKSANAAN ............................................................. 29
A. Waktu dan Tempat Pelaksanaan ......................................................... 29
B. Metodologi ......................................................................................... 29
1. Alat ................................................................................................. 29
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2. Bahan ............................................................................................. 29
C. Tahapan Pelaksanaan .......................................................................... 29
1. Pengumpulan Data secara Langsung ............................................. 29
2. Pengumpulan Data secara Tidak Langsung ................................... 30
D. Metode Analisis .................................................................................. 30
E. Evaluasi dan Penerapan Konsep CPPB .............................................. 31
BAB IV HASIL DAN PEMBAHASAN .......................................................... 33
A. Lokasi dan Lingkungan Produksi ....................................................... 33
1. Evaluasi .......................................................................................... 33
2. Konsep CPPB ................................................................................ 35
B. Bangunan dan Fasilitas ....................................................................... 36
1. Bangunan Ruang Produksi............................................................. 36
1) Evaluasi ..................................................................................... 36
a.Desain dan Tata Letak ............................................................ 36
b. Lantai..................................................................................... 37
c. Dinding .................................................................................. 38
d. Atap ....................................................................................... 39
e. Pintu ...................................................................................... 40
f. Ventilasi ................................................................................. 41
g. Permukaan Tempat Kerja ...................................................... 41
h. Penggunaan Bahan Gelas ...................................................... 42
2. Fasilitas ........................................................................................... 42
1) Evaluasi ..................................................................................... 42
a. Penerangan ............................................................................ 42
b. Tempat Cuci Tangan ............................................................. 42
c. Tempat Penyimpanan ............................................................ 43
2) Konsep CPPB ............................................................................ 44
a. Lantai ..................................................................................... 44
b. Dinding .................................................................................. 45
c. Langit-Langit ......................................................................... 45
d. Pintu ...................................................................................... 46
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e. Ventilasi................................................................................. 46
f. Permukaan Tempat Kerja ...................................................... 47
2) Konsep CPPB ............................................................................ 47
a. Kelengkapan Ruang Produksi ............................................... 47
c. Tempat Penyimpanan ............................................................ 48
C. Peralatan Produksi .............................................................................. 48
1. Evaluasi .......................................................................................... 48
2. Konsep CPPB ................................................................................. 50
D. Suplai Air atau Sarana Penyediaan Air .............................................. 52
1. Evaluasi .......................................................................................... 52
2. Konsep CPPB ................................................................................. 52
E. Fasilitas dan Kegiatan Higene dan Sanitasi ........................................ 52
1. Evaluasi .......................................................................................... 52
2. Konsep CPPB ................................................................................. 56
F. Kesehatan dan Higene Karyawan ....................................................... 57
1. Evaluasi .......................................................................................... 57
2. Konsep CPPB ................................................................................. 58
G. Pemeliharaan dan Program Higiene Sanitasi ..................................... 60
1. Evaluasi .......................................................................................... 60
2. Konsep CPPB ................................................................................. 61
H. Penyimpanan ...................................................................................... 63
1. Evaluasi .......................................................................................... 63
2. Konsep CPPB ................................................................................. 65
I. Pengendalian Proses ............................................................................. 66
1. Pengendalian Bahan Baku .............................................................. 66
a. Biji Wijen ................................................................................... 67
1) Evaluasi ................................................................................. 67
2) Konsep CPPB ....................................................................... 68
b.Gula Jawa .................................................................................... 68
1) Evaluasi ................................................................................. 68
2) Konsep CPPB ....................................................................... 69
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c. Jahe ............................................................................................. 70
1) Evaluasi ................................................................................. 70
2) Konsep CPPB ....................................................................... 71
d. Gula Pasir ................................................................................... 72
1) Evaluasi ................................................................................. 72
2) Konsep CPPB ....................................................................... 73
2. Pengendalian Mutu Proses.............................................................. 73
a. Persiapan Bahan ......................................................................... 75
1) Evaluasi ................................................................................. 75
2) Konsep CPPB ....................................................................... 76
b. Pencucian Wijen ........................................................................ 77
1) Evaluasi ................................................................................. 77
2) Konsep CPPB ....................................................................... 77
c. Penjemuran Wijen ...................................................................... 78
1) Evaluasi ................................................................................. 78
2) Konsep CPPB ....................................................................... 79
d. Penyangraian Wijen ................................................................... 80
1) Evaluasi ................................................................................. 80
2) Konsep CPPB ....................................................................... 80
e. Pelelehan Gula Jawa .................................................................. 81
1) Evaluasi ................................................................................. 81
2) Konsep CPPB ....................................................................... 82
f. Pemarutan Jahe .......................................................................... 83
1) Evaluasi ................................................................................. 83
2) Konsep CPPB ....................................................................... 83
g. Pencampuran dan Pengadukan Bahan ....................................... 90
1) Evaluasi ................................................................................. 84
2) Konsep CPPB ....................................................................... 85
h. Pencetakan ................................................................................. 85
1) Evaluasi ................................................................................. 85
2) Konsep CPPB ....................................................................... 86
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i. Pemotongn .................................................................................. 87
1) Evaluasi ................................................................................. 87
2) Konsep CPPB ....................................................................... 87
k. Pengemasan ............................................................................... 88
1) Evaluasi ................................................................................. 88
2) Konsep CPPB ....................................................................... 88
3. Pengendalian Mutu Produk Akhir .................................................. 89
1. Evaluasi ...................................................................................... 89
2. Konsep CPPB ............................................................................ 94
J. Pelabelan Pangan ................................................................................. 95
1. Evaluasi .......................................................................................... 95
2. Konsep CPPB ................................................................................. 96
K. Pengawasan Oleh Penanggungjawab ................................................. 97
1. Evaluasi .......................................................................................... 97
2. Konsep CPPB ................................................................................. 98
L. Penarikan Produk ................................................................................ 98
1. Evaluasi .......................................................................................... 98
2. Konsep CPPB ................................................................................. 99
M.Pencatatan dan Dokumentasi .............................................................. 99
1. Evaluasi .......................................................................................... 99
2. Konsep CPPB ................................................................................. 99
N. Pelatihan Karyawan ........................................................................... 101
1. Evaluasi ......................................................................................... 101
2. Konsep CPPB ................................................................................ 101
BAB V PENUTUP ............................................................................................ 102
A. Kesimpulan ........................................................................................ 102
B. Saran .................................................................................................. 103
DAFTAR PUSTAKA ...................................................................................... 104
LAMPIRAN