Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca)

Abstract

Snack bars are snacks with stick shapes made from various essential ingredients such as cereals and nuts. Consumption of functional foods is currently starting to be in demand because it contains beneficial substances to the body. One of the uses of snack bar products is using bananas. The pilot plant P2TTG-LIPI Subang is a unit for processing bananas into snack bars. The snack bar production process requires implementing a HACCP system to improve product quality and safety. Therefore, this study of the HACCP system is vital to carry out. Based on the Indonesian National Standard recommendations, the HACCP identification study was carried out using the HACCP planning guidelines. The study results found that the CCP in the ingredients were eggs, Ambon banana puree, full cream milk powder, and margarine. In contrast, the CCP in the processing is roasting I, roasting II, and cooling. All of these CCPs need optimal supervision, especially on handling raw materials, controlling operator hygiene, and ensuring adequate heat and time during the banana-based snack bar baking process. The effectiveness of HACCP implementation can be known through the verification process. The implementation of HACCP is expected to improve the quality and safety of banana-based snack bar products.