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PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SUATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG)
Abstrak Prosedur Operasional Standar (POS) adalah tata cara atau tahapan yang dibakukan dan harus dilalui untuk menyelesaikan suatu proses kerja tertentu (U.S. Enviromental Protection Agency/EPA., 2007). Penyusunan draft POS harus mengacu pada GMP. POS dibuat untuk menjadi acuan dalam melaksanakan proses di industri. Tujuan dari penelitian ini adalah untuk menyusun draft POS pengolahan keripik pisang untuk skala industri rumah tangga sehingga keripik pisang yang dihasilkan memenuhi standar mutu. Penyusunan draft POS dalam penelitian ini dimulai dengan observasi dan merekam seluruh detil proses. Penelitian penyusunan draft POS pengolahan keripik pisang dilakukan melalui empat tahap, yaitu (1) observasi lapang untuk mendata bahan, alat,dan proses pengolahan keripik pisang dari bahan baku sampai pengemasan, (2) penentuan tahapan kritis dan kondisi optimal, (3) penyusunan draft Prosedur Operasional Standar (POS) pengolahan keripik pisang, dan (4) uji coba POS. Hasil pengamatan keduanya dibandingkan dan didiskusikan secara deskriptif. Dalam penelitian ini telah disusun draft POS dan telah diuji cobakan. Mutu produk keripik pisang yang mengacu draft POS lebih konsisten dan memenuhi standar SNI 01-4315-1996. Keripik pisang tersebut mempunyai kadar air (0,17%), kadar abu (1,35%), kadar lemak (27,90%), keutuhan (88,00%), skor warna 4,3 (kuning pucat), rasa dan aroma 4,4 (khas keripik pisang), tekstur 4,2 (renyah). Sedangkan produk keripik pisang tanpa mengacu draft SOP memiliki kadar air (0,15%), kadar abu (1,88%), kadar lemak (39,41%), keutuhan (83,00%), skor warna 3,3 (kuning kecoklatan), rasa dan aroma 3,3 (agak khas keripik pisang), tekstur 3,5 (renyah). Kata Kunci : Prosedur Operasi Standar (POS), keripik pisang, konsistensi mutu Abstract Standard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacturing Practice. SOP is made for being a guideline in doing process in an industry. The purpose of this research was to arrange SOP draft for home industries of banana chips making, so the product were able to the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation was to observate process, including sanitation, tools specification, and description about step of processing banana chips. Second step was to determine the critical point and to optimal the conditions. The next step to arrange the SOP draft. The last was to test of SOP draft, then the data were compared and discussed descriptively. The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, there were included moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture. The analysis data were, Moisture content (0,17%), ash content (1,35%), fat content (27,90%), wholeness (88,00%), and organoleptic score for colour 4,3 (pale yellow), flavor 4,4 (typical banana chips), texture 4,2 (intricate). Otherwise the data analysis for banana chips that produce without SOP were, moisture content (0,15%), ash content (1,88%), fat content (39,41%), wholeness (83,00%), and organoleptic score for colour 3,3 (tawny), flavor 3,3 (rather typical banana chip), texture 3,5 (intricate). Keywords: Standard Operating Procedure (SOP), Banana Chips, Consistency of Quality
PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SUATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) (File PDF)
PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SUATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) (Other)
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