Studi Kinerja Sistem Keamanan Pangan Produk Selada Keriting (Lactuca sativa L.) dalam Proses Kreasi Nilai di Luxury Hotels di Bali (Studi Kasus di Salah Satu Supplier Hotel Mewah)
Keywords:
Keamanan pangan, selada keriting, intermediary, ketertelusuran, hotel mewah, pemasokAbstract
Pertumbuhan industri perhotelan mewah di Bali telah meningkatkan permintaan akan produk hortikultura segar dengan standar keamanan pangan tinggi, termasuk selada keriting yang dikonsumsi mentah. Penelitian ini bertujuan untuk mengevaluasi kinerja sistem keamanan pangan yang diterapkan oleh Intermediary X sebagai intermediary dalam rantai pasok hortikultura dan menganalisis persepsi nilai dari hotel-hotel bintang lima terhadap produk yang dipasok. Pendekatan penelitian menggunakan metode studi kasus evaluatif dengan teknik pengumpulan data berupa observasi, wawancara mendalam, audit dokumen, dan analisis mikrobiologis menggunakan parameter Escherichia coli. Hasil penelitian menunjukkan bahwa meskipun Intermediary X telah memenuhi sejumlah aspek mutu intrinsik dan layanan HORECA yang dibutuhkan hotel, sistem keamanan pangan yang diterapkan masih bersifat parsial dan belum terdokumentasi secara lengkap sesuai standar ISO 22000. Ditemukan pula adanya kesenjangan dalam aspek traceability, evaluasi pemasok, dan dokumentasi kebijakan keamanan pangan. Tingkat kontaminasi E. coli yang ditemukan pada titik distribusi menunjukkan pentingnya peningkatan sistem sanitasi dan pengendalian pascapanen. Studi ini menekankan perlunya penguatan sistem keamanan pangan berbasis risiko untuk menjembatani kebutuhan pasar premium dan kondisi produksi lokal.
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