MODEL RESIKO KEAMANAN PANGAN PRODUK PINDANG PADA UMKM PENGOLAHAN IKAN RAKYAT

Penulis

  • Hermawan Thaheer
  • Sawarni Hasibuan
  • Fia Sri Mumpuni

Abstrak

Standar keamanan pangan pada sektor Usaha Mikro, Kecil, dan Menengah (UMKM) makanan di Indonesia masih tergolong rendah, termasuk UMKM pengolahan ikan rakyat. Produk pindang merupakan salah satu produk olahan ikan yang cukup popular di Provinsi Jawa Barat. Usaha yang umumnya dikelola oleh UMKM ini tampak sangat jauh dari prinsip higiene pangan. Infrastruktur yang dimiliki sangat minim dan sangat berpeluang menyebabkan kontaminasi silang. Tujuan penulisan ini adalah untuk memodelkan resiko keamanan pangan pada rantai produksi olahan pindang pada kasus UMKM pengolahan ikan rakyat. Tahapan pengembangan model resiko keamanan pangan pada usaha pemindangan ikan dimulai dari identifikasi resiko keamanan pangan pada rantai produksi, identifikasi prosedur dan standar keamanan pangan yang mampu meminimumkan bahaya keamanan pangan produk pindang, dan merancang model resiko keamanan pangan produk pindang. Ada empat titik kritis resiko kemanan pangan pada pemindangan ikan, yaitu resiko dari bahan baku, resiko dari proses persiapan bahan, resiko pada proses perebusan, dan resiko pada proses penirisan dan penanganan. Untuk mencapai keamanan pangan produk pindang, UMKM pengolahan ikan perlu menerapkan pre requisites atau persyaratan dasar Good Manufacturing Practises dan Good Hygiene Practices. Pre requisites adalah kelengkapan yang harus dipenuhi oleh perusahaan yang ingin menerapkan sistem manajemen keamanan pangan baik berbasis HACCP maupun ISO 22000.

Kata Kunci: UMKM Pindang, Model Resiko Keamanan Pangan, Titik Kritis Resiko.

Unduhan

Data unduhan belum tersedia.

Unduhan

Diterbitkan

2016-04-13

Cara Mengutip

1.
Thaheer H, Hasibuan S, Mumpuni FS. MODEL RESIKO KEAMANAN PANGAN PRODUK PINDANG PADA UMKM PENGOLAHAN IKAN RAKYAT. Pasti [Internet]. 13 April 2016 [dikutip 3 Juni 2026];9(3). Tersedia pada: https://publikasi.mercubuana.ac.id/index.php/pasti/article/view/491

Terbitan

Vol 9 No 3 (2015): Jurnal PASTI

Bagian

Articles

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