WIDYARINI, AISYAH NILA (2022) ANALISIS STRATEGI MITIGASI RISIKO PROSES PRODUKSI KEJU MOZZARELLA PADA USAHA RUMAH KEJU JOGJA DI KABUPATEN SLEMAN DAERAH ISTIMEWA YOGYAKARTA. Other thesis, UPN "Veteran" Yogyakarta.
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Abstract
ANALISIS STRATEGI MITIGASI RISIKO PROSES PRODUKSI
KEJU MOZZARELLA PADA USAHA RUMAH KEJU JOGJA DI
KABUPATEN SLEMAN DAERAH ISTIMEWA YOGYAKARTA
Oleh: Aisyah Nila Widyarini
Dibimbing Oleh: Nanik Dara Senjawati dan Heni Handri Utami
ABSTRAK
Penelitian ini dilakukan di usaha Rumah Keju Jogja di Kabupaten Sleman
Daerah Istimewa Yogyakarta. Penelitian ini bertujuan untuk 1) Mendeskripsikan
tahap - tahap proses produksi keju Mozzarella pada Rumah Keju Jogja. 2)
Menganalisis kejadian risiko pada proses produksi keju mozzarella pada Rumah
Keju Jogja. 3) Merumuskan strategi mitigasi dalam menangani atau mengurangi
risiko pada seluruh proses produksi keju Mozzarella yang dihadapi Rumah Keju
Jogja. Metode penelitian yang digunakan adalah metode deskriptif. Metode
pelaksanaan penelitian ini menggunakan metode studi kasus. Metode penentuan
responden menggunakan metode purposive sampling. Jenis yang digunakan yaitu
data primer dan sekunder. Metode pengumpulan data dengan wawancara,
observasi, pengisian lembar kerja FMEA dan studi pustaka. Teknik analisis data
untuk mengidentifikasi proses produksi secara deskripsi, analisis risiko dilakukan
menggunakan metode FMEA, penyusunan strategi mitigasi dilakukan
menggunakan bantuan diagram fishbone. Berdasarkan penelitian yang telah
dilakukan didapatkan hasil penelitian 1). Proses produksi keju mozzarella di Rumah
Keju Jogja terdiri dari 8 tahapan yaitu Penyediaan Susu segar, pasteurisasi,
pengasaman, koagulasi, dehidrasi, stretching, penggaraman & pencetakkan dan
pengemasan. 2). Dari 8 tahapan proses produksi keju mozzarella terdapat 12
kejadian risiko dan yang berada diatas nilai kritis ada 6 kejadian risiko yaitu,
kuantitas susu tidak sesuai dengan permintaan, kualitas susu tidak sesuai dengan
permintaan, susu terkontaminasi benda asing, susu terlalu asam, rasa keju tidak
konsiten, dan kemasan rusak. 3). Usulan strategi mitigasi yang diberikan adalah
perbaikan komunikasi dengan supplier dan meningkatkan pengawasan terhadap
supplier untuk risiko kuantitas susu tidak sesuai dengan permintaan, pembuatan
Standard Operating Procedure (SOP) dan mengadakan evaluasi supplier untuk
risiko kualitas susu tidak sesuai dengan permintaan, Menyusun Sanitation Standard
Operating Procedure (SSOP) serta menata kembali layout tempat produksi untuk
risiko susu terkontaminasi benda asing, penambahan tenaga kerja pada saat
produksi dalam skala besar dan pengawasan secara maksimal dari ketua untuk
risiko susu terlalu asam, penggunaan logbook dengan rinci serta penggunaan alat
refractometer salinity untuk risiko rasa keju tidak konsisten. Pemberian pelatihan
kepada karyawan dan melakukan pengawasan terutama pada saat menggunakan
alat produksi baru untuk risiko Kemasan rusak.
Kata kunci: risiko produksi, keju mozzarella, mitigasi risikoRISK MITIGATION STRATEGY ANALYSIS OF MOZZARELLA CHEESE
PRODUCTION PROCESS AT RUMAH KEJU JOGJA IN SLEMAN
REGENCY SPECIAL REGION OF YOGYAKARTA
By: Aisyah Nila Widyarini
Supervised by: Nanik Dara Senjawati and Heni Handri Utami
ABSTRACT
This research was conducted at Rumah Keju Jogja in Sleman Regency Special
region of Yogyakarta. This study was aimed to 1) Describe the stages of mozzarella
cheese production process at Rumah Keju Jogja.. 2) Analyzing risk events in the
mozzarella cheese production process at Rumah Keju Jogja. 3) Formulate
mitigation strategies in dealing or reducing risks throughout the mozzarella cheese
production process faced by Rumah Keju Jogja. The research method used in this
research was descriptive method and was carried out using a case study method.
Respondents in this research were selected using purposive sampling technique.
Types of data used were primary and secondary data. The technique of data
collection used were interviews, observations, FMEA worksheet filling and
literature reviews. The data analysis technique to identified the production process
and identified risk events in the production by description, the risk measurement
carried out by using FMEA method, and formulation of mitigation strategies were
formed out by using help of fishbone diagrams. Based on the research that had been
done, the results of research 1) The production process of mozzarella cheese at
Rumah Keju Jogja consisted of 8 stages, preparation of fresh milk, pasteurization,
acidification, coagulation, dehydration, stretching, salting & printing and
packaging. 2) Of the 8 stages of the mozzarella cheese production process there
were 12 risk events and above the critical value there were 6 risks the quantity of
milk did not match the demand, the quality of the milk did not match the demand,
the milk was contaminated with foreign objects, the milk was too sour, the cheese
taste was inconsistent, and damaged packaging. 3) The proposed mitigation
strategies given were to improve communication with suppliers and increase
supervision of suppliers for the risk of milk quantity that is not in accordance with
demand, Rumah Keju Jogja has to making Standard Operating Procedures (SOP)
and conducting supplier evaluations for the risk of milk quality not in accordance
with demand, Preparing Sanitation Standard Operating Procedure (SSOP) as well
as rearranging the layout of the production site for the risk of milk being
contaminated with foreign objects, the addition of labor during large-scale
production and provide maximum supervision for the risk of too sour milk, the use
of a detailed logbook and the use of a salinity refractometer for the risk of
inconsistent cheese taste. Providing training to employees and supervising
especially when using new production equipment for the risk of damaged
packaging.
Keywords: production risk, mozzarella cheese, risk mitigation
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | risiko produksi, keju mozzarella, mitigasi risiko |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Eko Yuli |
| Date Deposited: | 02 Mar 2022 02:39 |
| Last Modified: | 15 Aug 2022 04:05 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/28549 |
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