DAFTAR ISI

RINGKASAN. i
KATA PENGANTAR..........................................................................................iii
DAFTAR ISI...v
DAFTAR TABEL ...............................................................................................vii
DAFTAR GAMBAR...viii
DAFTAR LAMPIRAN.........................................................................................ix
I. PENDAHULUAN...............................................................................................1
1.1 Latar Belakang...................................................................................................1
1.2 Rumusan Masalah.............................................................................................2
1.3 Tujuan Penelitian...............................................................................................3
1.4 Manfaat Penelitian.............................................................................................3
II. TINJAUAN PUSTAKA....................................................................................4
2.1 Donat..................................................................................................................4
2.2 Bahan Baku Pembuatan Donat...........................................................................5
2.3 Mutu.................................................................................................................10
2.4 Upaya Mempertahankan Mutu Produk Pangan...............................................11
2.5 Standard Operating Procedur (SOP)...............................................................12
2.5.1 Tujuan SOP.......................................................................................14
2.5.2 Format Penulisan SOP......................................................................15
2.5.3 Tahap-tahap Penyusunan SOP.........................................................16
2.5.4 Pengembangan dan Implementasi SOP............................................18
III. METODE PENELITIAN.............................................................................20
3.1 Tempat dan Waktu Pelaksanaan......................................................................20
3.2 Batasan Masalah..............................................................................................20
3.3 Pelaksanaan Penelitian.....................................................................................20
3.3.1 Identifikasi Masalah..........................................................................20
3.3.2 Pengumpulan Data............................................................................21
3.3.3 Penyusunan Prosedur Operasi Standar Proses Produksi Donat.......22
IV. HASIL DAN PEMBAHASAN......................................................................25
4.1 Gambaran Umum UKM Ladzid Donat...........................................................25
4.2 Proses Penyusunan SOP..................................................................................27
4.2.1 Hasil Kuesioner Pendahuluan...........................................................27
4.2.2 Hasil Kuesioner Lanjutan.................................................................29
4.2.3 Validasi.............................................................................................32

4.3 Standard Operating Procedure Proses (SOP) Produksi Donat.......................34

4.3.1 Standard Operating Procedure Persiapan Bahan Baku....................34
4.3.2 Standard Operating Procedure Pembuatan Adonan........................34
4.3.3 Standard Operating Procedure Proses Pendiaman...........................37
4.3.4 Standard Operating Procedure Proses Pencetakan..........................38
4.3.5 Standard Operating Procedure Proses Penggorengan.....................39
4.3.6 Standard Operating Procedure Proses Penirisan.............................40
4.3.7 Standard Operating Procedure Proses Pemberian Topping.............41
V. KESIMPULAN DAN SARAN.......................................................................46
5.1 Kesimpulan......................................................................................................46
5.2 Saran.................................................................................................................47

DAFTAR PUSTAKA...........................................................................................48
LAMPIRAN..........................................................................................................50

DAFTAR TABEL

No.

Teks

Halaman

1.

Kandungan Komposisi Gandum..................................................... 6

2.

Kondisi proses, aspek yang perlu dikontrol, serta tindakan jika

terjadi penyimpangan di masing-masinng tahap.............................43

DAFTAR GAMBAR

No.

Teks

Halaman

1.

Diagram Alir Pembuatan Donat......................................................9

2.

Diagram Alir Penelitian..................................................................24

DAFTAR LAMPIRAN

No.

Teks

Halaman

1.

Kuesioner Pendahuluan (K1)...........................................................50

2.

Rangkuman Hasil Kuesioner Pendahuluan......................................53

3.

Kuesioner Lanjutan (K2)..................................................................55

4.

Rangkuman Hasil Kuesioner Lanjutan............................................59

5.

Bagan Alir SOP Proses Produksi Donat...........................................61

6.

Kuesioner Validasi............................................................................64

7.

Hasil Kuesioner Validasi..................................................................65

8.

Arsip SOP........................................................................................66