SMK 10 Pengawasan Mutu Bhn Makanan Html

DAFTAR ISI
KATA SAMBUTAN ..........................................................................
KATA PENGANTAR ........................................................................
SINOPSIS .......................................................................................
DAFTAR ISI .....................................................................................
PETA KOMPETENSI …………………………………………………..
i
ii
iii
v
ix
1 JILID 1
I. Sifat Bahan Pangan ………………………………………… 1
1.1.
1.2.
Bahan Pangan ...................................................................
Sifat Bahan Pangan ...........................................................
1
1
II. Mutu Bahan Pangan ........................................................ 13
2.1.
2.2.
Mutu dan Kualitas .............................................................
Faktor yang Mempengaruhi Mutu ……………...................
13
14
III. Penurunan Mutu Bahan Pangan .................................... 27
3.1.
3.2.
3.3.
3.4.
Kerusakan Fisik ................................................................
Kerusakan Kimiawi ...........................................................
Kerusakan Biologis …………………………………………
Mencegah penurunan mutu ………………………………..
Latihan…………………………………………………………
27
31
35
38
42
IV. Penerapan Manajemen Mutu Terpadu ........................... 43
4.1.
4.2.
4.3.
Hambatan Pemasaran .......................................................
Peranan MMT ....................................................................
Pelaksanaan PMMT ………………………………………….
43
47
49
V. Praktek Produksi yang Baik ........................................... 51
5.1.
5.2.
5.3.
5.4.
Prinsip GMP ......................................................................
Filosofi GMP .....................................................................
Pelaksanaan GMP ............................................................
Alur Proses ……………………………………………………
51
52
52
61
VI. Prosedur Standar Operasi Sanitasi Standar ................ 65
6.1.
6.2.
6.3.
6.4.
6.5.
6.6.
6.7.
6.8.
6.9.
Pasokan air dan es ..........................................................
Peralatan dan pakaian kerja ............................................
Pencegahan kontaminasi silang ......................................
Toilet .................................................................................
Tempat cuci tangan ..........................................................
Bahan kimia pembersih dan sanitiser ..............................
Pelabelan .........................................................................
Kesehatan karyawan .......................................................
Pengendalian hama …………………………………………
66
66
67
72
73
73
74
76
77
VII. Analisis Bahaya dan Penentuan Titik Kritis ................... 79
7.1. Sejarah HACCP .................................................................. 80
vi
7.2.
7.3.
7.4.
7.5
7.6
Perkembangan Status HACCP di Dunia ............................
Pengertian HACCP ............................................................
Tujuan HACCP ..................................................................
Pelaksanaan HACCP ........................................................
Manfaat HACCP ................................................................
82
83
85
85
124
VIII. Manajemen Mutu Laboratorium ...................................... 127
8.1.
8.2.
8.3.
8.4.
8.5.
8.6.
8.7.
8.8.
8.9.
8.10.
8.11.
8.12.
8.13.
Proses manajemen Mutu ...................................................
Kegiatan Pencatatan .........................................................
Prinsip berlaboratorium yang baik ....................................
Pemeliharaan Laboratorium .............................................
Pelaksanaan kegiatan laboratorium ..................................
Prosedur Analisis ..............................................................
Perubahan terhadap kerja ..................................................
Pengendalian Laboratorium ..............................................
Pemeliharaan peralatan laboratorium ..............................
Keamanan Laboratorium ...................................................
Pembinaan dan pengawasan ...........................................
Sanksi ...............................................................................
Evaluasi .............................................................................
128
130
133
135
156
157
162
162
164
165
166
167
168
2 JILID 2
IX. Persiapan Analisis Mutu ................................................. 169
9.1.
9.2.
9.3.
9.4.
9.5.
9.6.
Penyiapan Peralatan Dasar ...............................................
Kegunaan Peralatan ...........................................................
Pencucian Peralatan .........................................................
Sterilisasi Peralatan Gelas .................................................
Persiapan Bahan Kimia ......................................................
Cara Penyimpanan Bahan Kimia ……………………………
169
186
192
195
199
201
X. Pengambilan Sampel ........................................................ 203
10.1.
10.2.
10.3.
10.4.
10.5.
10.6.
10.7.
Persiapan Pengambilan Sampel ........................................
Pengambilan Sampel yang Mewakili .................................
Penyiapan sampel uji .........................................................
Penyimpanan Arsip ............................................................
Membuang Sampel yang Tidak Terpakai dan Sisa Sampel
Memelihara Peralatan Sampling ........................................
Sampling untuk Analisis .....................................................
203
206
212
213
213
213
213
XI. Penggunaan Instrumen Laboratorium .......................... 217
11.1.
11.2.
11.3.
Pengujian secara elektrokimia .........................................
Pengujin secara Spektrofotometer ....................................
Analisis Kromatografi ........................................................
217
218
222
XII. Analisis Kimiawi .............................................................. 227
12.1.
12.2.
12.3.
Melakukan Pengujuan Fisiko-Kimia Dasar .......................
Analisis Gravimetri dan Titrimetri ......................................
Larutan dan Pereaksi ......................................................
227
229
230
vii
12.4.
12.5.
12.6.
Standarisasi Larutan .......................................................
Analisis proksimat ...........................................................
Prosedur Analisis Proksimat ………………………………
237
237
238
XIII. Pengujian Fisik Bahan Pengemas ................................. 249
13.1.
13.2.
13.3.
Kertas ................................................................................
Plastik ................................................................................
Kaleng dan gelas ...............................................................
Latihan ...............................................................................
249
251
271
273
XIV. Analisis Mikrobiologis ...................................................... 275
14.1.
14.2.
14.3.
14.4.
14.5
14.6.
Teknis Kerja Aseptis ..........................................................
Menyiapkan Peralatan dan Media Kultur Mikroba.............
Inokulasi .............................................................................
Pengujian Mikrobiologi .......................................................
Menghitung Populasi Mikroba ............................................
Pengujian Mikrobiologi Dasar ……………………………….
275
276
282
288
292
298
XV. Analisis Organoleptik .................................................... 303
15.1.
15.2.
15.3.
15.4.
15.5.
15.6.
Berpartisipasi dalam Analisis Organoleptik ....................
Penyiapan dan Penyajian Sampel ..................................
Pemilihan dan Penyiapan Panelis ...................................
Pelaksanaan Pengujian ..................................................
Tipe Pengujian ………………………………………………
Analisis Data Organoleptik ………………………………...
303
306
309
315
317
321
XVI. Analisis Nutrisi .............................................................. 327
16.1.
16.2.
16.3.
16.4.
16.5.
16.6.
16.7.
Analisis Karbohidrat ........................................................
Analisis Protein ...............................................................
Analisis Lemak ................................................................
Analisis kadar air .............................................................
Analisis vitamin ...............................................................
Analisis kadar abu ..........................................................
Analisis mineral …………………………………………….
327
352
360
381
382
387
387
XVII. Analisis mutu air .......................................................... 401
17.1.
17.2.
17.3.
17.4.
17.5.
17.6.
17.7.
Jenis air .........................................................................
Standar mutu .................................................................
Penanganan air limbah ................................................
Parameter mutu air ........................................................
Monitoring mutu air ........................................................
Analisis mutu air ............................................................
Kebutuhan air bermutu ……………………………………
401
402
404
405
407
408
411
XVIII Manajemen Keamanan Pangan .................................... 417
18.1. Pangan yang Aman ....................................................... 419
18.2. Sumber Kontaminasi..................................................... 429
18.3. Penyakit akibat cemaran patogen………………………. 432
18.4. Pencegahan Cemaran Patogen .................................... 435
18.5. Manajemen Keamanan Pangan ....................................... 440
18.6. Mutu Pangan ..................................................................... 445
LAMPIRAN A. DAFTAR PUSTAKA……………………….
LAMPIRAN B. GLOSARIUM………………………………
LAMPIRAN C. DAFTAR GAMBAR…………………………
LAMPIRAN D. DAFTAR TABEL…………………………..