0714051054, M. Iqbal Meyza (2012) PENYUSUNAN DRAFT PROSEDUR OPERASIONAL STANDAR (POS) PROSES PENGOLAHAN TAHU (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA TAHU GUNUNG SULAH BANDAR LAMPUNG). Digital Library.
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Abstract
Abstrak Prosedur Operasional Standar (POS) merupakan tata cara atau tahapan yang dibakukan dan harus dilalui untuk menyelesaikan suatu proses kerja tertentu (U.S. EPA., 2007). Draft POS dibuat berdasarkan review terhadap Cara Produksi Pangan yang Baik . SPO dibuat untuk menjadi penunjuk arah dalam melakukan proses di dalam industri. Pada penelitian ini, draft Prosedur Operasional Standar (POS) pada industri tahu dimulai dengan pengamatan dan pencatatan setiap detail proses pengolahan tahu. Penelitian ini dilakukan melalui empat tahapan. Pertama, observasi lapang untuk mengamati proses yang meliputi kondisi sanitasi, spesifikasi alat, bahan baku utama, bahan baku penolong dan deskripsi tahap proses pengolahan tahu. Tahap kedua yaitu penentuan tahap kritis dan optimasi kondisinya. Tahap selanjutnya yaitu penyusunan draft Prosedur Operasional Standar (POS). Tahap terakhir yaitu uji coba draft POS. Data hasil pengamatan keduanya dibandingkan dan dibahas secara deskriptif. Tahu yang dihasilkan dari uji coba POS memiliki rasa, aroma, warna, kekompakan, penampakan dan tekstur lebih disukai dibandingkan produk tahu yang diproduksi tanpa mengacu pada draft POS. Kata kunci : Prosedur Operasional Standar (POS), tahu Abstract Standard Operating Procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process (U.S. EPA., 2007). Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. In this research, drafting Standard Operating Procedure (SOP) of the tofu industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observate process, including sanitation, tools specification, and description about step of processing teh tofu. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively. Tofu was made of the experimen had flavor, aroma, color, compactness, appearance and texture which were preferred than the products made without using reference of the SOP draft. Keywords: Standard Operating Procedure (SOP), tofu
| Item Type: | Article |
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| Subjects: | A General Works = Karya Karya Umum |
| Divisions: | Fakultas Pertanian |
| Depositing User: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 03:56 |
| Last Modified: | 07 Sep 2015 03:56 |
| URI: | http://digilib.unila.ac.id/id/eprint/12217 |
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