NILA PRAHARA MAHARANI. 0311105043. Study of Microbiological Aspect in Implementation of ISO 22000 Food Safety Management System in PT. Indohamafish. Undervision of Prof. Dr. Ir. I
ABSTRACT
The aim of the research "Study of Microbiological Aspect in Implementation of ISO 22000 Food Safety Management System In PT. Indohamafish" was to compare microbiologis aspect before and after implementation of Food Safety Management System ISO 22000 in PT. Indohamafish of sardine in caning fish industries. This research was done with analysing data result of microbiological examination and compare food safety management system before and after implementation of ISO 22000:2005 so that can be determined by step into course of processing of food which is not safety so that the company can improve repair every step process or its procedure scientifically.
Determination of sampel was done by identifying biological hazard in course to processing of sardine start acceptance of receiving raw material till storage product, so there is 4 Critical Control Point (CCP), that we can storage there are where is of fresh fish, process of filling, cooling and final is product which have store at room temperature during 14 day. As for taken to be sampel to be done by random by taking 30% of each unit intake of sampel that is 20 unit of tube (fish store whereas) that can be obtained by 6 unit of tube, 15 desk unit of filling tha can bet obtained by 5 desk unit take from sampel that process of filling, and 10 unit of autoklaf meaning to be obtained by 3 unit of autoklaf.
Based on data result of examination of microbiologis at raw material and final product that the done before and after implementation of ISO 22000 showing tendency degredation of Total Plate Count (TPC) after implementation of ISO 22000 and all analysed sampel show freely of contamination from pathogen bacteria Eschericia coli and thermofil bacteria Clostridium perfringens. This matter have according to SNI 01-3548-1994 edition revise year 2007 for sardine in tomato saus and Director General of POM No. 03726/B/SK/VII/1989.
Keywords : microbiological aspect, ISO 22000, food safety
NILA PRAHARA MAHARANI. 0311105043. Kajian Aspek Mikrobiologis dalam Penerapan Sistem Manajemen Keamanan Pangan ISO 22000 Di PT. Indohamafish. Dibawah bimbingan Prof. Dr. Ir. I Ketut Suter, MS sebagai Pembimbing I dan ID.A.G. Lidartawan, S.TP. MP sebagai Pembimbing II.
ABSTRAK
Penelitian yang berjudul ”Kajian Aspek Mikrobiologis Dalam Penerapan Sistem Manajemen Keamanan Pangan ISO 22000 Di PT. Indohamafish” bertujuan untuk membandingkan aspek mikrobiologis sebelum dan sesudah penerapan Sistem Manajemen Keamanan Pangan ISO 22000 di perusahaan pengolahan ikan sarden dalam saus tomat, PT. Indohamafish. Penelitian ini dilakukan dengan menganalisis dari segi mikrobiologis dan membandingkan sistem manajemen keamanan pangan sebelum dan sesudah penerapan ISO 22000:2005 sehingga dapat ditentukan tahapan apa dalam proses pengolahan makanan yang tidak aman agar perusahaan dapat memperbaiki suatu langkah proses atau prosedurnya secara ilmiah.
Penentuan sampel dilakukan dengan cara mengidentifikasi bahaya biologi dalam proses pengolahan ikan sarden mulai penerimaan hingga penyimpanan produk sehingga didapatkan 4 Critical Control Point (CCP), yaitu penyimpanan sementara, proses pengisian ikan ke dalam kaleng (filling), pendinginan dan pada produk akhir yang telah diinkubasi pada suhu ruang selama 14 hari. Adapun sampel yang diambil dilakukan secara acak dengan mengambil 30% dari tiap unit pengambilan sampel yaitu 20 unit bak (tempat penyimpanan ikan sementara) sehingga diperoleh 6 unit bak, 15 unit meja filling sehingga diperoleh 5 unit meja pengambilan sampel di proses filling, dan 10 unit autoklaf yang berarti diperoleh 3 unit autoklaf
Berdasarkan data hasil pengujian mikrobiologis pada bahan baku dan produk yang dilakukan sebelum maupun sesudah penerapan ISO 22000 menunjukkan kecenderungan penurunan Total Plate Count (TPC) sesudah penerapan ISO 22000 dan semua sampel yang dianalisis menunjukkan bebas cemaran bakteri patogen Eschericia coli dan bakteri tahan panas Clostridium perfringens. Hal tersebut telah sesuai dengan SNI 01-3548-1994 edisi revisi tahun 2007 untuk ikan sarden dalam saus tomat dan Dirjen POM No. 03726/B/SK/VII/1989.
Kata kunci : aspek mikrobiologis, ISO 22000, keamanan pangan
