Evaluasi Implementasi Cara Produksi Pangan Yang Baik (CPPB) Untuk Industri Rumah Tangga Produksi Bolen
DOI:
https://doi.org/10.30997/jah.v10i2.11801Keywords:
GMP, conformity, food safetyAbstract
Efforts to obtain safe and quality food include good food processing and management of a clean production environment. Implementation of good production by applying the CPPB-IRT food safety assurance system as a processing guideline. The basis of analysis uses 14 aspects, namely location and production environment, buildings and facilities, production equipment, facilities for providing water, sanitation facilities and practices, employee health and hygiene, maintenance and hygiene and cleanliness programs, storage, process control, food labeling, supervision from the person in charge, product recall, recording and documentation, and employee training. The research data collection used observation, interviews, checksheet filling and literature study. The results of the analysis based on BPOM regulation No. HK.03.1.23.04.12.2206 stated that CPPB-IRT in bolen production achieved a percentage conformity of 86.6% and a non-conformity of 13.4%. The assessment of non-conformity is found in the criteria in several aspects following the criteria from the aspects of buildings and facilities, employee health and hygiene, maintenance and cleaning and sanitation programs, storage, supervision by the person in charge, product recall, recording and documentation. The results of the analysis of BPOM regulation No. HK.03.1.23.04.12.2207 state that there are 4 out of 14 aspects of CPPB-IRT bias, namely in the aspects of buildings and facilities, employee health and hygiene, supervision by the person in charge, recording and documentation. Deviations in the implementation of GMP can be a reference for policy makers in creating regulations or strategies so that SMEs are able to implement GMP thoroughly
References
Aini, K., Muktasam, M., & Hayati, H. (2023). Penerapan GMP (Good Manufacturing Practices) Pada Tortilla Jarula di UMKM Putri Rinjani Kabupaten Lombok Tengah. Jurnal Sosial Ekonomi Dan Humaniora, 9(2), 241–248. https://doi.org/10.29303/jseh.v9i2.377
Arjuna, P., Ngatirah, Hastuti, S., & Parta, I. B. B. (2023). Penerapan Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Pengolahan Produk UMKM Rendang. BIOFOODTECH : Journal of Bioenergy and Food Technology, 2(01), 42–52. https://doi.org/10.55180/biofoodtech.v2i01.464
Bimantara, A. P., & Triastuti, R. J. (2018). Penerapan Good Manufacturing Practices (GMP) pada Pabrik Pembekuan Cumi-Cumi (Loligo Vulgaris) di PT. Starfood Lamongan, Jawa Timur. Journal of Marine and Coastal Science, 7(3), 111–119.
Erliana, C. I., Hasanuddin, I., Away, Y., & Ghazilla, R. A. R. (2023). Good Manufacturing Practice (GMP) in Tofu MSMEs in North Aceh. Sinergi (Indonesia), 27(3), 443–450. https://doi.org/10.22441/sinergi.2023.3.015
Fitriana, R., & Kurniawan, W. (2020). Pengendalian Kualitas Pangan Dengan Penerapan Good Manufacturing Practices (Gmp) Pada Proses Produksi Dodol Betawi (Studi Kasus Ukm Mc). Jurnal Teknologi Industri Pertanian, 30(1), 110–127. https://doi.org/10.24961/j.tek.ind.pert.2020.30.1.110
Guntur, B., Putra, A., & Madyono, G. (2017). Analisis Intensitas Cahaya Pada Area Produksi Sesuai Dengan Standar Pencahayaan ( Studi Kasus Di PT . Lendis Cipta Media Jaya ). Jurnal Optimasi Sistem Industri, 10(2), 115–124.
Guntur, Nurhayati, & Rosyani. (2020). Kajian Sistem Keamanan Pangan Olahan Pertanian Melalui Penerapan GMP (Good Manufacture Practise) di UMKM ( Usaha Mikro Kecil dan Menengah) Kota Jambi. Jurnal Pembangunan Berkelanjutan, 3(1), 59–65.
Hanidah, I.-I., Tri Mulyono, A., Andoyo, R., Mardawati, E., & Huda, S. (2018). Penerapan Good Manufacturing Practices Sebagai Upaya Peningkatan Kualitas Produk Olahan Pesisir Eretan - Indramayu. Jurnal Agribisnis Dan Sosial Ekonomi Pertanian, 3(1), 1–7. http://jurnal.unpad.ac.id/agricore/article/download/17585/pdf
Hauta, M. (2023). Lead Auditor ISO 22000:2018 Food Safety Management Systems. Independently Published.
Hawa, T. A. (2017). Evaluasi Pelaksanaan Good Manufacturing Practices (GMP) Dan Analisis Efisiensi Biaya Di Pusat Pengolahan Kakao Rakyat Jembrana Bali. Journal of Social and Agricultural Economics, 10(2), 27–34.
Kurniasari, N. I., Yudiastuti, S. O. N., & Rezeqi, R. J. (2022). Analisis Penerapan Good Manufacturing Practice (GMP) di CV. Buana Citra Sentosa, Yogyakarta. JOFE : Journal of Food Engineering, 1(3), 130–139. https://doi.org/10.25047/jofe.v1i3.3279
Lestari, F., Kurniawan, R., Arifin, J., Yasir, M., Saleh, M. M., & Akbarizan. (2023). An Integrated Framework for The Measurement of Halal Good Manufacturing Practices on The Case of SMEs in The Food Sector. Islamic Marketing, 14(1), 82–105. https://doi.org/https://doi.org/10.1108/JIMA-04-2021-0105
Listianingsih, D., & Azizah, R. (2018). Analisis Kualitas Tahu Takwa Dengan Pendekatan Good Manufacturing Practices ( GMP ) Di Industri Rumah Tangga. The Indonesian Journal of Public Health, 13(2), 281–290. https://doi.org/10.20473/ijph.vl13il.2018.281-290
Lisya Maghfira, L., Lestari, W., & Asmediana, A. (2023). Penerapan Good Manufacturing Practice Di Pengolahan Sale Pisang Di Skala Usaha Kecil Dan Menengah. Fruitset Sains: Jurnal Pertanian Agroteknologi, 10(6), 341–347.
Maulina Dewi, S., & Anggraeni, L. (2022). Studi Penerapan Good Manufacturing Practices (GMP) Pada Produksi Manisan Pala. Jurnal Sosial Sains, 2(4), 532–537. https://doi.org/10.59188/jurnalsosains.v2i4.386
Mela, E., & Rizki, N. M. (2023). Teknik Budidaya, Produksi, dan Penerapan Good Manufacturing Practices di PT Madu Pramuka. Fruitset Sains: Jurnal Pertanian Agroteknologi, 11(1), 20–33.
Nguyen, T. T. B., & Li, D. (2022). A systematic literature review of food safety management system implementation in global supply chains. British Food Journal, 124(10), 3014–3031. https://doi.org/10.1108/BFJ-05-2021-0476
Noor Hasnan, N. Z., Basha, R. K., Amin, N. A. M., Ramli, S. H. M., Tang, J. Y. H., & Aziz, N. A. (2022). Analysis of the most frequent nonconformance aspects related to Good Manufacturing Practices (GMP) among small and medium enterprises (SMEs) in the food industry and their main factors. Food Control, 141(June), 1–12. https://doi.org/10.1016/j.foodcont.2022.109205
Nur Juliana, & Wa Ode Megasari. (2021). Analisis Kualitas Tahu Melalui Penerapan Good Manufacturing Practices (GMP) Industri Rumah Tangga UD. Sari Makmur Desa Wakobalu. Promotif : Jurnal Kesehatan Masyarakat, 11(2), 100–107. https://doi.org/10.56338/pjkm.v11i2.2021
Nurrahmah, A., Hartini, S., & Santosa, P. P. P. (2022). Analisis Pengendalian Kualitas Produk Roti Menggunakan Metode Good Manufacturing Practices (GMP) Dan Hazard Analysis Critical Control Point (HACCP) Pada UKM Ahnaf Bakery. Jurnal Teknologi Dan Manajemen, 20(2), 119–132. https://doi.org/10.52330/jtm.v20i2.61
Pristyanto, Y. D., Tranggono, T., & Fauziyah, N. A. (2022). Penguatan Good Manufacturing Practice (Gmp) Pada Cv Pawon Ibun Melalui Kegiatan Pelatihan Hingga Evaluasi Dalam Program Matching Fund. SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan, 6(4), 1959. https://doi.org/10.31764/jpmb.v6i4.11450
Rianti, A., Christopher, A., Lestari, D., & Kiyat, W. El. (2018). Minuman Sehat Kacang-Kacangan UMKM Jukajo Sukses Mulia Di Kabupaten Tangerang Implementation of Sanitation and Food Safety of Beans-Based Healthy Drinks Production at The Jukajo Sukses Mulia Home Industry in Tangerang Regency. Jurnal Agroteknologi, 12(02), 1–9.
Thangadurai, D., Islam, S., Sangeetha, J., & Cruz-Martins, N. (2023). Global Food Safety: Microbial Interventions and Molecular Advancements. CRC Press.
V. Indriani, A. Apriantini, & T. Suryati. (2021). Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 9(3), 127–137. https://doi.org/10.29244/jipthp.9.3.127-137
Wahyuningsih, S., & Sulistiyorini, D. (2022). Penilaian Sarana Produksi Pangan Di Industri Rumah Tangga Dapur Eny Kota Depok Tahun 2021. Ruwa Jurai: Jurnal Kesehatan Lingkungan, 16(1), 9. https://doi.org/10.26630/rj.v16i1.2932
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Rahmah Fadhila, Mochammad Maksum, Wahyu Supartono
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Agroindustri Halal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
