PENGENDALIAN POTENSI BAHAYA PADA PROSES PRODUKSI ROTI MENGGUNAKAN METODE HIRARC (STUDI KASUS UMKM SALSA BAKERY) CONTROL OF POTENTIAL HAZARDS IN THE BREAD PRODUCTION PROCESS USING THE HIRARC METHOD (CASE STUDY OF SMALL SALSA BAKERY)

Hasan, Fuad and Nugroho, Andung Jati (2023) PENGENDALIAN POTENSI BAHAYA PADA PROSES PRODUKSI ROTI MENGGUNAKAN METODE HIRARC (STUDI KASUS UMKM SALSA BAKERY) CONTROL OF POTENTIAL HAZARDS IN THE BREAD PRODUCTION PROCESS USING THE HIRARC METHOD (CASE STUDY OF SMALL SALSA BAKERY). Tugas Akhir thesis, University of Technology Yogyakarta.

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Abstract

ABSTRAK UMKM Salsa Bakery merupakan perusahaan yang memproduksi berbagai macam roti. Ditemukan 6 aktivitas penyebab kecelakaan kerja yaitu pada aktivitas pemilihan bahan baku dengan nilai likelihood sebesar 3 dan severity sebesar 2 dan tingkat level risk moderate, aktivitas penimbangan bahan baku dengan nilai likelihood sebesar 2 dan severity sebesar 2 dan tingkat level risk low, aktivitas pengadukan dengan nilai likelihood sebesar 1 dan severity sebesar 3 dan tingkat level risk moderate, aktivitas pemotongan dan penimbangan adonan dengan nilai likelihood sebesar 3 dan severity sebesar 3 dan tingkat level risk high, aktivitas pencetakan dengan nilai likelihood sebesar 2 dan severity sebesar 2 dan tingkat level risk low, aktivitas pemanggangan atau pengovenan dengan nilai likelihood sebesar 3 dan severity sebesar 3 dan tingkat level risk high. Metode penelitian ini menggunakan metode HIRARC (Hazard Identification, Risk Assessment and Risk Control). Berdasarkan analisis HIRARC dari keenam factor aktivitas penyebab kecelakaan kerja tersebut diperlukan usulan pengendalian risiko guna mengurangi jumlah kecelakaan kerja pada proses produksi roti. Oleh karena itu perlu diadakan pengendalian dan control terhadap enam factor aktivitas penyebab kecelakaan kerja tersebut yang lebih ketat lagi sebagai berikut: Dalam pemilihan bahan baku dapat dilakukan penataan ulang tempat penyimpanan, pada proses pengadukan dapat dilakukan pengadukan menggunakan sarung tangan Krisbow Glove Hppe Cut Resistandan memberi tambahan pengaman atau penutup mixer, pada proses penimbangan adonan dan pemotongan dapat dilakukan dengan memakai sarung tangan Krisbow Glove Hppe Cut Resistan yang cocok untuk membuat makanan serta memberikan pengaman seperti penutup atau pembatas pisau, pada proses pemanggangan dapat dilakukan dengan menggunakan spatula khusus serta memakai sarung tangan heat resistant gloves. Kata Kunci: Occupational Health and Safety, Recommendations, HIRARC. ABSTRACT UMKM Salsa Bakery is a company that produces various kinds of bread. Found 6 activities that cause work accidents, namely the activity of selecting raw materials with a likelihood value of 3 and a severity of 2 and a moderate risk level, raw material weighing activities with a likelihood value of 2 and a severity of 2 and a low risk level, mixing activities with a value likelihood of 1 and severity of 3 and moderate risk level, dough cutting and weighing activity with likelihood value of 3 and severity of 3 and high risk level, printing activity with likelihood value of 2 and severity of 2 and low risk level level, baking or baking activities with a likelihood value of 3 and a severity of 3 and a high level of risk. This research method uses the HIRARC (Hazard Identification, Risk Assessment and Risk Control) method. Based on the HIRARC analysis of the six activity factors that cause work accidents, it is necessary to propose risk controls to reduce the number of work accidents in the bread production process. Therefore it is necessary to control and control the six activity factors that cause work accidents even more stringently as follows: In selecting raw materials, rearrangement of the storage area can be carried out, during the stirring process, stirring can be carried out using Krisbow Glove Hppe Cut Resistant gloves and adding additional mixer cover or cover, in the process of weighing the dough and cutting it can be done by using a Krisbow Glove Hppe Cut Resistance glove which is suitable for making food and providing protection such as a cover or knife barrier, during the baking process it can be done using a special spatula and using heat resistant gloves . Keywords: Occupational Health and Safety, Recommendations, HIRARC.

Item Type:	Thesis (Skripsi, Tugas Akhir or Kerja Praktek) (Tugas Akhir)
Subjects:	T Technology > TS Manufactures
Divisions:	Fakultas Sains dan Teknologi > S1 Teknik Industri
Depositing User:	Kaprodi S1 Teknik Industri UTY
Date Deposited:	26 Jul 2023 08:17
Last Modified:	26 Jul 2023 08:17
URI:	http://eprints.uty.ac.id/id/eprint/13202

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