PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN TEMPE (STUDI KASUS DI SALAH SATU INDUSTRI PENGOLAHAN TEMPE GUNUNG SULAH BANDAR LAMPUNG)

0614051067, RIKA ISTIYANTO (2012) PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN TEMPE (STUDI KASUS DI SALAH SATU INDUSTRI PENGOLAHAN TEMPE GUNUNG SULAH BANDAR LAMPUNG). UNSPECIFIED.

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Abstrak

Abstrak Tempe adalah salah satu produk fermentasi yang umumnya berbahan baku kedelai dan mempunyai nilai gizi yang baik. Namun produksi tempe hanya berkisar pada industri kecil dan menengah dengan rancangan proses produksi yang tidak memiliki konsistensi mutu untuk produk akhirnya. Konsistensi mutu produk merupakan suatu cara yang harus dilakukan agar cacat produk dapat diminimasikan. Oleh karena itu diperlukan penyusunan draft Standard Operating Procedure (SOP) untuk meningkatkan konsistensi mutu produk tempe. Sentra produksi tempe terbesar di Bandar Lampung terletak di Kelurahan Gunung Sulah Kecamatan Sukarame dengan 241 unit usaha tempe atau 43,34% dari total industri tempe di Bandar Lampung. Tujuan penelitian ini adalah menyusun draft standard operating procedure (SOP) pengolahan tempe.. Penelitian ini dilakukan melalui empat tahapan, yaitu (1) observasi lapang untuk mendata kondisi sanitasi dan proses pengolahan tempe dari tahap sortasi sampai dengan inkubasi, (2) penentuan titik kritis dan kondisi optimal, (3) penyusunan draft Standard Operating Procedure (SOP) pengolahan tempe, dan (4) Uji coba dari draft SOP. Dalam penelitian ini telah disusun draft SOP dan telah diuji cobakan dengan hasil produk tempe yang diproduksi dengan mengacu pada draft SOP lebih disukai (rasa, aroma, dan tekstur) daripada produk tempe yang diproduksi tanpa mengacu pada draft SOP. Adapun kadar air (64,557%) dan kadar abu (0,687%) produk tempe yang mengacu pada draft SOP telah sesuai dengan SNI (kadar air: maks 65%, kadar abu: maks 1,5%) sedangkan produk tempe tanpa mengacu draft SOP memiliki kadar air 67,479% dan kadar abu 0,749%. Kata kunci: Draft SOP, Tempe, Gunung Sulah Abstract Tempe is one of fermented product commonly made from soybean and contents high nutrition. Unfortunately, tempe production is just at small and medium-scale endeavours which have not quality consistency of process production in produce the final product. Product quality consistency is a way to minimalize the defect on the product. It is necessary to arrange the Standard Operating Procedur (SOP) draft that will increase the quality consistency of tempe. The biggest tempe production center in Bandar Lampung is located at Gunung Sulah, Sukarame district with 241 bussiness units of tempe or 43,34% from total of tempe industries in Bandar Lampung. The purpose of this research was to arrange Standard Operating Procedure Draft of tempe production process. The research composed by four steps. The steps were (1) observation to reach the data of sanitary condition and tempe processing from sortation step until incubation step at tempe industry, (2) critical control point and optimum condition determinations, (3) arranging the processing standard operating procedure of tempe (SOP) draft, and (4) trial test of the SOP. The SOP draft have been arranged and trial tested. The test results showed that tempe which produced based by the SOP draft were prefered than tempe which produced without the SOP draft. The water rate (64,557%) and dusty rate (0,687%) of tempe which produced based by the SOP draft are according to SNI (water rate: max 65%, dusty rate: max 1,5%) while tempe which produced without the SOP draft have 67, 479% of water rate and 0,749% of dusty rate. Keywords: SOP, Tempe, Gunung Sulah

Jenis Karya Akhir: Skripsi
Subyek:
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Pengguna Deposit: IC-STAR . 2015
Date Deposited: 07 Sep 2015 04:37
Terakhir diubah: 21 Oct 2015 06:45
URI: http://digilib.unila.ac.id/id/eprint/12595

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