MITIGASI RISIKO PRODUK SATE BANDENG DENGAN PENDEKATAN HOUSE OF RISKDAN HAZARD ANALYSIS CRITICAL CONTROL POINT
DOI:
https://doi.org/10.25273/kaizen.v4i1.9254Keywords:
Hazard Analysis Critical Control Point, House of Risk, Mitigasi RisikoAbstract
UMKM yang bergerak dalam bidang pengolahan bandeng ini masih dikelola secara tradisional. UMKM. Sate Bandeng Hj.Maryam dalam kegiatan aliran aktivitas rantai pasok masih mempunyai aktivitas yang menyebabkan produk sate bandeng menjadi kurang baik dan kurang aman untuk dikonsumsi. Kendala yang sering terjadi yaitu adanya komplain dari para pelanggan yang menyebabkan kerugian dan membuat berkurangnya jumlah pelanggan dan dalam persediaan bahan baku yang belum terencana mengakibatkan bahan baku yang tidak sesuai dengan standar. Penelitian ini bertujuan untuk mengidentifikasi risk agent yang mungkin terjadi dan berpeluang mengganggu rantai pasok di UMKM Sate Bandeng Hj.Maryam serta memberikan prioritas usulan perbaikan yang perlu dilakukan berdasarkan penentuan critical control point. Proses identifikasi dan mitigasi risiko menggunakan metode House of Risk (HOR) dan Hazard Analysis Critical Control Point (HACCP) untuk mengetahui sumber risiko yang tertinggi dan memberi usulan perbaikan. Berdasarkan hasil penelitian dengan hasil perhitungan aksi mitigasi dari House of Risk II yang diprioritaskan yaitu dengan memberi teguran kepada pihak pemasok dengan nilai Effectiveness to Difficulty Ratio (ETDk) sebesar 24141 dan hasil yang dilakukan di dalam HACCP dengan mengambil yang prioritas yaitu pada proses penerimaan pengiriman bahan baku.
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