DAFTAR ISI

HALAMAN PENGESAHAN .......................................................................... i

KATA PENGANTAR ...................................................................................... ii
DAFTAR ISI ..................................................................................................... iii
DAFTAR TABEL ............................................................................................ v
DAFTAR GAMBAR ....................................................................................... vi
BAB I

BAB II

PENDAHULUAN
1.1

Latar Belakang......................................................................... 1

1.2

Rumusan Masalah .................................................................. 3

1.3

Tujuan ..................................................................................... 3

1.4

Manfaat .................................................................................... 3

TINJAUAN PUSTAKA
2.1

Ikan Tuna ................................................................................ 4

2.2

Pengalengan Ikan .................................................................... 6

2.3

Tahap-tahap Pengalengan Ikan .............................................. 7

2.4

Penerapan HACCP ................................................................ 10

2.5
BAB III

2.4.1

Pembentukan Tim HACCP ....................................... 11

2.4.2

Elemen Utama Rencana HACCP ............................... 12

Prinsip-prinsip HACCP .......................................................... 14

METODOLOGI PRAKTEK
3.1

Waktu dan Tempat................................................................... 17

3.2

Alat dan Bahan ....................................................................... 17

3.2.1

Alat ............................................................................. 17

3.2.2

Bahan .......................................................................... 17

3.3

Metode yang digunakan ......................................................... 17

3.4

Obyek Pengamatan ................................................................. 18

iii

BAB IV

HASIL DAN PEMBAHASAN

4.1

4.2

4.3
BAB V

Gambaran Umum Perusahaan ................................................ 20

4.1.1

Keadaan dan Letak Geografis ..................................... 20

4.1.2

Sejarah Singkat Perusahaan ........................................ 22

4.1.3

Bidang Usaha dan Pangsa Pasar ................................. 23

Penerapan HACCP di PT. Delta Pasifik Indotuna ................. 24

4.2.1

Pembentukan Tim HACCP ........................................ 24

4.2.2

Deskripsi Produk ........................................................ 25

4.2.3

Identifikasi HACCP dan Tindakan Pencegahan ......... 26

Titik Kendali Kritis yang Teridentifikasi ............................... 44

PENUTUP
5.1

Kesimpulan .............................................................................. 45

5.2

Saran ........................................................................................ 45

DAFTAR PUSTAKA ....................................................................................... 46

LAMPIRAN ..................................................................................................... 48

iii