Melola Discovery

← Melola Discovery

Open access Journal

Analisis Penerapan HACCP pada Produksi Keripik Pisang Muli dengan Penggorengan Vakum di UMKM Bandar Lampung

JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian · Vol. 10 No. 2 (2025) · pp. 111–118

DOI
10.37149/jia.v10i2.1712
ISSN
2527-273X
Published
2025-03-26
Publisher
Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)
Language
eng
License
creativecommons.org/licenses/by-sa/4.0/

Abstract

UMKM XYZ in Bandar Lampung is one of the banana chip producers whose processing uses the vacuum frying method. To ensure the quality of banana chip products is safe for consumers, UMKM must implement an HACCP system. HACCP is used in food products as a safety assurance system. Applying the HACCP system in UMKM can facilitate the business licensing process to penetrate a broader market. This study evaluates critical control points in producing vacuum-fried banana chips using HACCP. Data collection was carried out from February to April 2024, including field observations, interviews with MSME owners, and literature studies, and hazard identification was carried out at each production stage to determine critical control points (CCP) using the CCP decision tree. The study results show that the oil draining and packaging process is a CCP that requires strict control. Potential hazards include physical contaminants such as dust and insects, biological contaminants (molds, bacteria such as salmonella), and chemicals (heavy metals). Control measures include implementing occupational hygiene, using personal protective equipment (PPE), and visual inspection of products and packaging. HACCP can ensure the safety and quality of banana chips produced by analyzing processes that may cause contamination and providing corrective solutions, as well as increasing the competitiveness of UMKMs in the processed food sector.

Keywords

Collaboration network of the authors

6 authors · 9 co-authorship links · 3 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Sumatera Institute of Technology
  • IPB University
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Radya YogautamiSumatera Institute of Technology1
Elsa WindiastutiSumatera Institute of Technology1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.agribisnis.uho.ac.id/index.php/JIA/oai, first harvested 4 Nov 2026, last seen 4 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Analisis Penerapan HACCP pada Produksi Keripik Pisang Muli dengan Penggorengan Vakum di UMKM Bandar Lampung</dc:title>
	<dc:creator>Nurbaiti, Nurbaiti</dc:creator>
	<dc:creator>Izdihar, Ulfah</dc:creator>
	<dc:creator>Saraswati, Ayu Rahayu</dc:creator>
	<dc:creator>Perdana, Rechal</dc:creator>
	<dc:subject xml:lang="en-US">banana chips</dc:subject>
	<dc:subject xml:lang="en-US">HACCP</dc:subject>
	<dc:subject xml:lang="en-US">vacuum frying</dc:subject>
	<dc:description xml:lang="en-US">UMKM XYZ in Bandar Lampung is one of the banana chip producers whose processing uses the vacuum frying method. To ensure the quality of banana chip products is safe for consumers, UMKM must implement an HACCP system. HACCP is used in food products as a safety assurance system. Applying the HACCP system in UMKM can facilitate the business licensing process to penetrate a broader market. This study evaluates critical control points in producing vacuum-fried banana chips using HACCP. Data collection was carried out from February to April 2024, including field observations, interviews with MSME owners, and literature studies, and hazard identification was carried out at each production stage to determine critical control points (CCP) using the CCP decision tree. The study results show that the oil draining and packaging process is a CCP that requires strict control. Potential hazards include physical contaminants such as dust and insects, biological contaminants (molds, bacteria such as salmonella), and chemicals (heavy metals). Control measures include implementing occupational hygiene, using personal protective equipment (PPE), and visual inspection of products and packaging. HACCP can ensure the safety and quality of banana chips produced by analyzing processes that may cause contamination and providing corrective solutions, as well as increasing the competitiveness of UMKMs in the processed food sector.</dc:description>
	<dc:publisher xml:lang="en-US">Department of Agribusiness, Halu Oleo University  Jointly with  Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)</dc:publisher>
	<dc:date>2025-03-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.agribisnis.uho.ac.id/index.php/JIA/article/view/1712</dc:identifier>
	<dc:identifier>10.37149/jia.v10i2.1712</dc:identifier>
	<dc:source xml:lang="en-US">JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian; Vol. 10 No. 2 (2025); 111 - 118</dc:source>
	<dc:source>2527-273X</dc:source>
	<dc:source>10.37149/jia.v10i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.agribisnis.uho.ac.id/index.php/JIA/article/view/1712/364</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2025 Nurbaiti, Ulfah Izdihar, Ayu Rahayu Saraswati, Rechal Perdana</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0/</dc:rights>
</oai_dc:dc>