PENGENDALIAN MUTU DENGAN METODE HACCP PADA PRODUK MADU MONGSO “ZAHRA’’ (STUDI KASUS DI INDUSTRI RUMAH TANGGA ROHMAH FOOD DI KUDUS)

Abstract

- The development of the industry in the food sector every year continues to show an increasing graph. PJ. Rohmah food is a home industry that produces typical Kudus food products, namely Jenang and Madu Mongso. Madu Mongso can last for 1.5 – 2 months before mold appears or already smells rancid or commonly called expired. The problems that arise cause losses because Madu Mongso products do not sell in the market. The research process that must be carried out to find the source of the cause of the emergence of molds in Madu Mongso starts from the raw materials used, production equipment, and workers. Quality Control from the source of raw materials, equipment, workers is very influential on the quality of the product obtained. The HACCP (Hazard Analysis Critical Control Point) method can be used to find the source of the causes of mold problems that often arise in Madu Mongso which is still in a good period (not expired). The mold content is above the normal limit with a yield of 4 x 10³ CFU/gram and the results of observations that need to be improved by workers are the discipline of using gloves in processes that are in direct contact with the product. Another problem that also arises is the high copper content in Madu Mongso with a value of 1.85 mg/kg. The results of the study which showed that Madu Mongso products moldy quickly were high in mold content. The mold content can be suppressed by cooking the Madu Mongso until it is dry to the maximum and by washing with water on the glutinous tape before the Madu Mongso cooking process.