Upload
hoangdung
View
231
Download
0
Embed Size (px)
Citation preview
vi
DAFTAR ISI
HALAMAN JUDUL ........................................................................................ i
HALAMAN PENGESAHAN .......................................................................... ii
KATA PENGANTAR ...................................................................................... iii
DAFTAR ISI..................................................................................................... vi
DAFTAR GAMBAR ........................................................................................ x
DAFTAR TABEL ............................................................................................ xiii
DAFTAR LAMPIRAN .................................................................................... xiv
ABSTRAK ........................................................................................................ xv
BAB I PENDAHULUAN
A. Latar Belakang ....................................................................................... 1
B. Perumusan Masalah ............................................................................... 3
C. Batasan Masalah..................................................................................... 3
D. Tujuan Penelitian ................................................................................... 3
E. Manfaat Penelitian ................................................................................. 4
BAB II LANDASAN TEORI
A. Teh dan Pengolahan Teh........................................................................ 5
B. Mahkota Dewa ....................................................................................... 11
C. HACCP (Hazard Analysis Critcal Control Point) dan CCP (Critcal
Control Point) ...................................................................................... 15
BAB III METODOLOGI PENELITIAN
A. Tempat dan Waktu Pelaksanaan .......................................................... 22
vii
B. Ruang Lingkup Penelitian.................................................................... 22
C. Tahapan Penelitian ............................................................................... 22
D. Metode Pengumpulan Data ................................................................. 23
E. Analisis dan Evaluasi ........................................................................... 25
BAB IV HASIL DAN PEMBAHASAN
A. GambaranUmum Perusahaan
1. Sejarah Singkat dan Organisasi Perusahaan .................................... 26
a. Sejarah Perusahaan .................................................................. 26
b. Visi dan Misi Perusahaan ........................................................ 26
c. Arti Slogan dan Nama Perusahaan .......................................... 27
d. Logo Perusahaan ..................................................................... 27
e. Lokasi Perusahaan ................................................................... 28
f. Layout Perusahaan .................................................................. 29
g. Struktur Organisasi dan Tenaga Kerja ..................................... 30
h. Sumber Perolehan Bahan Baku ............................................... 33
2. Spesifikasi Produk, proses produksi, sarana dan prasarana
proses produksi .............................................................................. 34
a. Spesifikasi Produk.................................................................... 34
b. Proses Produksi ........................................................................ 36
c. Sarana dan Prasarana................................................................ 49
d. Pengendalian Mutu................................................................... 57
e. Sanitasi Lingkungan, Peralatan, dan Pekerja ........................... 59
3. Distribusi dan Pemasaran Produk .................................................... 61
viii
a. Alur Pemasaran ........................................................................ 61
b. Sistem Pembayaran .................................................................. 62
c. Pendistribusian produk............................................................. 62
d. Promosi .................................................................................... 63
B. Penentuan Titik Kendali Kritis (TKK) pada Proses Pengolahan Teh
Mahkota Dewa
1. Identifikasi Penerapan HACCP ....................................................... 66
2. Penentuan Titik Kendali Kritis (TKK) pada Proses Pengolahan
Teh Mahkota Dewa........................................................................ 67
a. Penyortasian Basah .................................................................. 72
b. Pencucian ................................................................................. 75
c. Perajangan ................................................................................ 78
d. Pengeringan.............................................................................. 81
e. Penyangraian ............................................................................ 84
f. Penyortasian Kering ................................................................. 88
g. Pencampuran ............................................................................ 91
h. Penimbangan ............................................................................ 93
i. Pengemasan.............................................................................. 96
3. Titik Kendali Kritis (TKK) pada Proses Pengolahan Teh
Mahkota Dewa ............................................................................... 98
BAB V PENUTUP
A. Kesimpulan .......................................................................................... 102
B. Saran .................................................................................................... 102
ix
DAFTAR PUSTAKA .................................................................................... 103
LAMPIRAN ................................................................................................... 105