Plan of Haccp (Hazard Analysis and Critical Control Point) System in the Processing of Sponge, Brownies and Cookies

The HACCP system that can be used to ensure quality control of food safety. The arranging of HACCP plan the 7 principles HACCP. The HACCP plant is KWT Giri Wangi with cake, brownies, and cookies products. The HACCP plan done by Giri Wangi farm women group to sponge, brownies, and cookies products. The purpose of implementing HACCP system is to identify, evaluate, and control potential hazards in sponge, brownies, and cookies products. The result this study HACCP system is identify 5 CCP to material prepare and 2 CCP of equipment prepare. At the processing and packaging stages, 3 CCP were identified, namely in the mixing of materials, curing, and packaging. Corrective action taken to control the CCP is to carry out consistent supervision of raw materials and at the production stage.


Materials
The materials consist of a list of raw materials, supporting materials, production process flowcharts, risk level determination tables, and the CCP decision tree. The concept of HACCP according to the CAC (Codex Alimentarius Commission) consists of 12 steps, in which there are 7 principles of HACCP ( Figure 1).
The study began with product characterization and production processes in the Giri Wangi farmer women's group (KWT), Pempatan Village, Rendangs sub-district, Karangasem Regency, Bali Island in Indonesia Country. This group has received training in the processing of modified sweet potato flour and derivative products, which consist of brownies, cakes and cookies from BPTP Bali in 2016 (Sugianyar et al., 2016). Sweet potato flour processing use the modified Herawati and Widowati (2009) method. The fermentation process in sweet potato flour using yeast traditional starter in Bali with a concentration of 1% w/v.

Methods
The research method uses descriptive method, by examining the analysis of work and activities on an object. Data collection is done through literature studies, interviews, field observations, and checklists.
Analysis is done by registering all hazards contained in raw materials and processing. Next the identified hazards are then tabulated in a table, supplemented by the source of the hazard, the level of risk and preventive measures. Each raw material use and the stage of the process, whether include in the CCP or not is through consideration of the level of risk and based on answers to questions from the CCP decision tree. Raw materials and process steps included in the CCP must be control properly so that they are not harmful to human health. The process that not included in the CCP is called CP, which if not controlled will cause defects for the product as quality defects.

Result and Discussion
Guidelines for the preparation of the HACCP system plan are carried out to provide basic information regarding the application of the HACCP system to the Giri Wangi KWT, make it easier for groups to process products according to standards. Before processing the product first, processes sweet potatoes into sweet potato flour by fermentation using 1% w/v yeast traditional in Bali, further referred as modified sweet potato flour. The products produced by the group are processed using modified sweet potato flour, which is substitut with wheat flour (the results of the 2016 BPTP Bali study). The ingredients use in processing brownies, cakes and cookies are presented in Table 1.
Consumers of brownies, cakes and cookies are the general public, from children to parents. Process flow chart for processing brownies, cakes and cookies is presented in Figures 2, 3, and 4. The constraint at the producer level, especially at the group scale is the lack of environmental cleanliness so that food products are polluted by material that can endanger human health. Hazardous materials can be in the form of chemical, physical, and microbiological contamination (Dewanti-hariyadi & Hariyadi, 2012). Hazard identification and analysis is done by looking at the flow chart of the processing of brownies, sponge, and cookies (Table 2). HACCP is carried out to maintain the safety of brownies products, cakes and cookies so that the breeding of bacteria and fungi can be controlled.
Determination of CP is in the stages of employee preparation, forming, cooling, and product storage. Preparation before the production process that must be carried out by employees, including cleaning and health of workers (Afrianto, 2008;Dewanti-hariyadi &Hariyadi, 2012 andTriyanni &Pujitomo, 2012). Hygiene of workers, especially washing hands in the processing of brownies, cakes and cookies, needs attention because microorganisms carried by workers' hands can cause product contamination.
The forming and cooling process is included in CP, because it is a control point to produce products with good quality. Product storage is included in CP, this is because the storage environment is a control point that can affect the shelf life of the product. Brownies products should be stored at cold temperatures, 5-10 o C (Indriastuti, 2006) while storage temperatures for sponge products and cookies at room temperature.
Critical Control Point (CCP) for brownies, cakes and cookies can be seen in Table 3. CCP as a step, where control can be carried out to prevent and eliminate food safety hazards or reduce the danger on acceptable level (BSN, 1998). The process of brownies products, cakes and cookies by using a decision matrix, produces 5 CCP. The use of eggs that are not fresh is included in CCP 1, because eggs that have long had poor quality. Fresh eggs are marked by egg whites that are still thick and egg yolks have a round shape. The function of eggs in brownies as softener, binder, aeration (Khotijah, 2015) and eggs can influence the aroma, color and taste of the dough (Astawan, 2009). Control can be done by controlling the material to be used and selecting suppliers of raw materials.
The danger that can be controlled at CCP 2 is supervising workers. Workers must use gloves, hair net and aprons to maintain the cleanliness of the product so that it does not endanger the health of consumers (Hawwa, 2016;Triyanni &Pujitomo, 2012 andDewanti-hariyadi &Hariyadi, 2012). CCP 3 is the danger of foreign matter when mixing materials, this can be controlled and prevented by sorting the material to be used. The process of Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.95, 2020 covenant enters CCP 4 with danger, the possibility of microbial growth occurs when the temperature of the covenant is not optimal. And packaging is included in CCP 5. The purpose of packaging is to control the growth of bacteria and fungi by applying sanitation to workers and maintaining packaging cleanliness. Control can be done by means of officers who come in direct contact with the product should use gloves (Triyanni & Pujitomo, 2012).
The Control Point (CP) or the critical limit, presented in Table 4, is the maximum or minimum value for physical, biological or chemical hazards that the critical control point must control to prevent, eliminate or reduce the level of danger acceptable so that the product can be categorized as safe from the hazard (Marlyana et al., 2012). Establishment of monitoring procedures or monitoring at the CCP is the stage of observation or measurement carried out in a planned manner to obtain appropriate data documentation, to check the critical limits in control. Determination of the critical boundary observation procedures include what (who), who (who), where (where), when (when), and how (how) monitoring is carried out (Zahria, 2018). Monitoring procedures for processing brownies, sponge, and cookies products are presented in Table 5.
Determination of corrective actions carried out by the HACCP team, if the results of monitoring on the CCP occurs a critical boundary deviation (loss of control). Corrective action procedures are needed to ascertain the cause of the deviation and determine effective steps to prevent the same recurrence.
Verification procedure has not been carried out on KWT Giri Wangi, because it will only apply the preparation of the HACCP plan. Verification action is taken to ensure that the HACCP system plan that will be implemented is really appropriate to prevent the emergence of hazards that can harm health (Zahria, 2018).
The procedure for recording documentation is carried out to collect written data compiled in the form of forms. This document is used for inspection purposes and to study damage that results in irregularities and find suitable corrective actions (Zahria, 2018). Documents that must be completed, consisting of monitoring documents, corrective action documents, and verification documents. However KWT Giri Wangi only has monitoring documents, because the HACCP system plan has only reached the stage of the plan/proposal. The correction and verification action document can be completed if the group has implemented the CCP monitoring procedure (critical control point).

Conclusion
The plan for applying the HACCP study to the process of brownies, sponge cakes and cookies that will be applied to KWT Giri Wangi, includes : - The danger identified by using the HACCP system in processing brownies, sponge, and cookies products consists of bacterial growth at the employee preparation stage. Bacterial and fungal growth at the material preparation, equipment, packaging and storage stage. The danger of cross-contamination occurs at the stage of mixing all materials and oven. -Analysis of CCP determination using a decision matrix identifying 5 CCP. In the preparation phase of materials and equipment there are 2 CCPs, namely eggs not fresh and do not use gloves, hair net, and aprons. At the processing and packaging stages, there are 3 CCPs, mixing, packing and packaging stages.

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Corrective action used to control CCP is to carry out consistent supervision of raw materials and production stages.

Thank-you Note
Our thanks go to the Giri Wangi Women's Group, for providing information on the product processing that is applied to the group.
Step 1 Arrange HACCP team, Step 2 Description product Step 3 Identification of destination user Step 4 Arrange flow chart Step 5 Verify flow chart Step 6 Register all potensial danger Define operating action Priciple 1 Step 7 Specify CCP Priciple 2 Step 8 Set critical limit for each CCP Priciple 3 Step 9 Set monitoring system for CCP Priciple 4 Step 10 Establish corrective action for storage that may occour Priciple 5 Step 11 Establish verification procedure Priciple 6 Step 12 Ser record and document storage Priciple 7 Figure 1. Basic concept of HACCP (BSN, 1998)