DAFTAR ISI

LEMBAR PENGESAHAN ....................................................................... i

KATA PENGANTAR .............................................................................. ii

DAFTAR ISI ............................................................................................ iv

DAFTAR TABEL ..................................................................................... vi

DAFTAR GAMBAR ................................................................................. vii

DAFTAR LAMPIRAN .............................................................................. ix

BAB I. PENDAHULUAN ......................................................................... 1

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

B. Tujuan Dan Manfaat ...................................................................... 3

BAB II. PERSIAPAN ............................................................................... 5

A. Rencana Kegiatan..................................................................................5

B. Jadwal Kegiatan .....................................................................................6

C. Potensi Wilayah .....................................................................................7

BAB III. PELAKSANAAN ..................................................................................9

A. Waktu Dan Tempat ................................................................................9

B. Keadaan Umum Perusahaan .................................................................9

C. Kegiatan – Kegiatan ...............................................................................18

D. Penerapan Kelayakan Dasar..................................................................42

E. Pengamatan Penerapan HACCP ...........................................................55

BAB IV. Masalah Dan Pemecahan ..................................................................66

A. Masalah ................................................................................................66

B. Pemecahan ............................................................................................67

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BAB V. KESIMPULAN DAN SARAN ................................................................68

A. Kesimpulan ...........................................................................................68

B. Saran .....................................................................................................68

DAFTAR PUSTAKA ..........................................................................................69

LAMPIRAN........................................................................................................70

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 DAFTAR TABEL

Halaman

Tabel 1. Jadwal Praktik Kerja Lapang (PKL) di unit usaha

CV. Prima Indo Tuna Makassar ............................................... 6

Tabel 2. Size Steak ................................................................................ 34

Tabel 3. Berat Per Master Carton .......................................................... 38

Tabel 4. Kode Pelabelan........................................................................ 40

Tabel 5. Tim HACCP ............................................................................. 56

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 DAFTAR GAMBAR

Gambar 1. Keranjang .............................................................................. 14

Gambar 2. Pan. ...................................................................................... 15

Gambar 3. Pisau..................................................................................... 16

Gambar 4. Wastafel ................................................................................ 17

Gambar 5. Vacum Machine ................................................................... 18

Gambar 6. Receiving dan Penyusunannya ........................................... 20

Gambar 7. Proses Pencucian ................................................................. 21

Gambar 8. Proses Pembuatan Loin ....................................................... 22

Gambar 9. Triimming I ............................................................................ 23

Gambar 10.Proses Skinless ................................................................. 24

Gambar 11. Trimming II .......................................................................... 25

Gambar 12. Grade dan Penandaan ....................................................... 26

Gambar 13. Weighing I ........................................................................... 27

Gambar 14. Pencucian dan Pengelapan ............................................... 28

Gambar 15. Proses Cutting .................................................................... 29

Gambar 16. Penimbangan II................................................................... 30

Gambar 17. Proses Wrapping ............................................................... 31

Gambar 18. Proses Penyemprotan Gas CO .......................................... 31

Gambar 19.Proses Penyimpanan di Chilling .......................................... 32

Gambar 20. Final Check ......................................................................... 33

Gambar 21. Proses Weighing dan Pengemasan .................................... 35

Gambar 22. Proses Pemvakuman .......................................................... 36

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Gambar 23. Proses Penyusunan dan Pembekuan ................................. 37

Gambar 24. Weighing IV ........................................................................ 38

Gambar 25. Packing ............................................................................... 39

Gambar 26. Pelabelan ........................................................................... 40

Gambar 27. Cold Storage ...................................................................... 41

Gambar 28. Stuffing .............................................................................. 42

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 DAFTAR LAMPIRAN

Lampiran 1. Alur Proses Pengolahan Steak Beku .................................. 71

Lampiran 2. Pegukura Rendemen ........................................................... 72

Lampiran 3. Suhu Pusat Ikan ................................................................... 74

Lampiran 4. Pegamatan Suhu Ruang ...................................................... 75

Lampiran 5. Analisa Bahaya .................................................................... 75

Lampiran 6. Idetifikasi CCP ..................................................................... 84

Lampiran 7. Pengawasan CCP ................................................................ 85

Lampiran 8. Lay Out CV.Prima Indo Tuna ............................................... 86

Lampiran 9. Struktur Organisasi CV. Prima Indo Tuna ............................ 87

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