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DAFTAR ISI

HALAMAN JUDUL ........................................................................................ i

HALAMAN PENGESAHAN .......................................................................... ii

KATA PENGANTAR ...................................................................................... iii

DAFTAR ISI..................................................................................................... vi

DAFTAR GAMBAR ........................................................................................ x

DAFTAR TABEL ............................................................................................ xiii

DAFTAR LAMPIRAN .................................................................................... xiv

ABSTRAK ........................................................................................................ xv

BAB I PENDAHULUAN

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

B. Perumusan Masalah ............................................................................... 3

C. Batasan Masalah..................................................................................... 3

D. Tujuan Penelitian ................................................................................... 3

E. Manfaat Penelitian ................................................................................. 4

BAB II LANDASAN TEORI

A. Teh dan Pengolahan Teh........................................................................ 5

B. Mahkota Dewa ....................................................................................... 11

C. HACCP (Hazard Analysis Critcal Control Point) dan CCP (Critcal

Control Point) ...................................................................................... 15

BAB III METODOLOGI PENELITIAN

A. Tempat dan Waktu Pelaksanaan .......................................................... 22

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B. Ruang Lingkup Penelitian.................................................................... 22

C. Tahapan Penelitian ............................................................................... 22

D. Metode Pengumpulan Data ................................................................. 23

E. Analisis dan Evaluasi ........................................................................... 25

BAB IV HASIL DAN PEMBAHASAN

A. GambaranUmum Perusahaan

1. Sejarah Singkat dan Organisasi Perusahaan .................................... 26

a. Sejarah Perusahaan .................................................................. 26

b. Visi dan Misi Perusahaan ........................................................ 26

c. Arti Slogan dan Nama Perusahaan .......................................... 27

d. Logo Perusahaan ..................................................................... 27

e. Lokasi Perusahaan ................................................................... 28

f. Layout Perusahaan .................................................................. 29

g. Struktur Organisasi dan Tenaga Kerja ..................................... 30

h. Sumber Perolehan Bahan Baku ............................................... 33

2. Spesifikasi Produk, proses produksi, sarana dan prasarana

proses produksi .............................................................................. 34

a. Spesifikasi Produk.................................................................... 34

b. Proses Produksi ........................................................................ 36

c. Sarana dan Prasarana................................................................ 49

d. Pengendalian Mutu................................................................... 57

e. Sanitasi Lingkungan, Peralatan, dan Pekerja ........................... 59

3. Distribusi dan Pemasaran Produk .................................................... 61

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a. Alur Pemasaran ........................................................................ 61

b. Sistem Pembayaran .................................................................. 62

c. Pendistribusian produk............................................................. 62

d. Promosi .................................................................................... 63

B. Penentuan Titik Kendali Kritis (TKK) pada Proses Pengolahan Teh

Mahkota Dewa

1. Identifikasi Penerapan HACCP ....................................................... 66

2. Penentuan Titik Kendali Kritis (TKK) pada Proses Pengolahan

Teh Mahkota Dewa........................................................................ 67

a. Penyortasian Basah .................................................................. 72

b. Pencucian ................................................................................. 75

c. Perajangan ................................................................................ 78

d. Pengeringan.............................................................................. 81

e. Penyangraian ............................................................................ 84

f. Penyortasian Kering ................................................................. 88

g. Pencampuran ............................................................................ 91

h. Penimbangan ............................................................................ 93

i. Pengemasan.............................................................................. 96

3. Titik Kendali Kritis (TKK) pada Proses Pengolahan Teh

Mahkota Dewa ............................................................................... 98

BAB V PENUTUP

A. Kesimpulan .......................................................................................... 102

B. Saran .................................................................................................... 102

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DAFTAR PUSTAKA .................................................................................... 103

LAMPIRAN ................................................................................................... 105