PENGESAHAN

Skripsi berjudul “Penerapan Sanitasi pada Industri Pengolahan Bakso Skala Rumah Tangga
menggunakan Metode HACCP (Hazard Analysis and Crictical
Control Point) di Masa Pandemi Covid-19” karya Moch. Ridlo Haekal Wijaya NIM
161710101101 telah diuji dan disahkan pada:
hari, tanggal : , 2021
tempat : Fakultas Teknologi Pertanian.

Dosen Pembimbing:
(tanda tangan)

Prof. Dr. Yuli Witono, S. TP., M.P

NIP 196912121998021001

Tim Penguji:
Ketua, Anggota I,

Prof. Dr. Yuli Witono, S. TP., M.P Prof. Dr. Yuli Witono, S. TP., M.P
NIP 196912121998021001 NIP 196912121998021001

Mengesahkan
Dekan,

(tanda tangan)

Dr. Ir. Bambang Marhaenanto, M.Eng.

NIP 196312121990031002
 DAFTAR ISI

Halaman
HALAMAN JUDUL..................................................................................... i
HALAMAN PERSEMBAHAN...................................................................ii
HALAMAN MOTTO................................................................................. iii
HALAMAN PERNYATAAN.................................................................... iv
HALAMAN PENGESAHAN..................................................................... v
RINGKASAN.............................................................................................. vi
PRAKATA................................................................................................. vii
DAFTAR ISI............................................................................................. viii
DAFTAR TABEL....................................................................................... ix
DAFTAR GAMBAR................................................................................... x
DAFTAR LAMPIRAN............................................................................... xi

BAB 1. PENDAHULUAN........................................................................... 1
1.1 Latar Belakang........................................................................ 1
1.2 Tujuan Penelitian.................................................................... 2
1.3 Rumusan Masalah................................................................... 2
1.4 Manfaat Penelitian.................................................................. 2
BAB 2. TINJAUAN PUSTAKA................................................................. 3
2.1 Industri Rumah Tangga Pangan............................................ 3
2.2 Bakso......................................................................................... 4
2.3 Persyaratan Dasar dalam Penerapan HACCP..................... 4
2.3.1 GMP....................................................................................... 4
2.3.2 SOP........................................................................................ 5
2.4 Penerapan HACCP................................................................ 5
BAB 3. METODE PENELITIAN.............................................................. 7
3.1 Tempat dan Waktu Penelitian............................................... 7
3.2 Alat dan Bahan Penelitian...................................................... 7
3.3 Rancangan Penelitian.............................................................. 7
3.4 Sumber Data............................................................................ 7
3.5 Populasi dan Sampel Penelitian............................................. 8
3.6 Metode Analisa Data............................................................... 8
3.7 Tahapan Penelitian.................................................................. 8