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Abstrak (Bhs. Indonesia)

Gula kelapa merupakan salah satu komoditas unggulan di Kabupaten Banyumas dan sudah memasuki pasar internasional, sehingga perlu meningkatkan suatu standar kualitas yang memenuhi kriteria keamanan pangan. HACCP (Hazard Analysis Critical Control Point) merupakan sistem yang dapat menjamin bahwa suatu produk aman untuk dikonsumsi, sehingga konsep HACCP perlu diterapkan pada usaha gula kelapa.
Penelitian ini menggunakan metode survey dan analisis laboratorium. Pemilihan desa dan sampel menggunakan purposive sampling. Desa terpilih yaitu Desa Pageraji, Kecamatan Cilongok, Kabupaten Banyumas. yang mempunyai skala produksi lebih dari 10 kg per hari. Variabel yang diamati (a) tingkat penerapan GMP, (b) tingkat penerapan SSOP, (c) identifikasi bahaya fisik, kimia, dan biologi, (d) penetapan critical control point (CCP). 
Hasil penelitian menunjukkan bahwa tingkat penerapan GMP industri gula kelapa Desa Pageraji sebesar 51,4924 % (kategori tidak baik) dan tingkat penerapan SSOP sebesar 37,6472 % (kategori tidak baik). Identifikasi potensi bahaya dengan signifikansi resiko tinggi yaitu bahaya biologi (E.coli) dan bahaya kimia (asam lemak bebas). CCP terdapat pada bahan baku berupa minyak kelapa (batas kritis minyak belum pernah pakai), tahap produksi meliputi persiapan penderesan (batas kritis kebersihan peralatan), tahap penyaringan (batas kritis penggunaan kain saring), tahap pemasakan (batas kritis penambahan minyak 5 ml/25 liter nira), tahap pencetakan (batas kritis suhu air 1000C dan tangan pekerja bersih), tahap pengemasan (batas kritis tangan pekerja bersih), serta tahap penyimpanan (batas kritis tempat penyimpanan bebas hama).

Abtrak (Bhs. Inggris)

Palm sugar was one of the best commodities in Banyumas, and has entered international market already, that needed a quality standard that met the criteria of food safety. HACCP (Hazard Analysis Critical Control Point) was a system which could guarantee that a product was safe for consumption. The concept of HACCP had to be applied in coconut sugar business.
This research used survey method and laboratory analysis. The selection of village and samples was using purposive sampling method. The selected village was Pageraji Village in Cilongok Sub-district, Banyumas Regency, with the production scale of 10 kg per day. The variables were 1) GMP implementation level; 2) SSOP implementation level; 3) physical, chemical, and biological hazard identification; 4) critical control point (CCP) determination..
The result showed that the GMP implementation level in coconut sugar industries in Pageraji Village was 51.4924% (bad category), while the SSOP implementation level was 37.6472% (bad category). Potential hazard identification on coconut sugar showed a high risk, which were biological hazard (E. coli) and chemical hazard (free fat acid). CCP were raw material such as palm oil (the oil status critical limit), production phase included tapping preparation (the equipment hygiene critical limit), filtering phase (the oil addition critical limit, which was 5 mL/25 L of sap), forming phase (water temperature critical limit, which was 100oC, and the worker hand hygiene), packaging phase (the worker hand hygiene critical limit), and storage phase (pest-free storage critical limit.

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