PENGARUH PENERAPAN SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2005 TERHADAP KUALITAS PRODUK PANGAN PADA DEPARTEMEN PRODUKSI NOODLE PT. JAKARANA TAMA FOOD INDUSTRY (FACTORY) BOGOR
DOI:
https://doi.org/10.30997/jvs.v3i2.972Abstract
The purpose of the research is to determine the effect of application food safety management system ISO 22000:2005 to food quality in noodle production departement PT. Jakarana Tama Food Industry (Factory) Bogor. Questioner distributed 100 respondents. Analysis method used is descriptive analysis and verification. The questioner validity and reliability testing and test the classic assumption. Likert scale is used prior to testing with multiple regressions. In order to know the effect of four free variable that is used for dependent variable. Based on the result all indicators expressed validity and reliability, simultaneously with interactive communication (X1), system management (X2), prerequisite programmes (X3) and HACCP principles (X4) have an influence to food quality in noodle production departement PT. Jakarana Tama Food Industry (Factory) Bogor (Y). Partially, only a few prerequisite programmes that gives positive and significant to food quality in noodle production departement.
Keywords: Brand Image, Quality Product, Purchasing Decisions
References
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Sugiyono .2013. Metode Penelitian Kuantitatif, Kualitatif dan Kombinasi (Mixed Methods). Cetakan Ketiga. Alfabeta. Jakarta.
Umar, Husein. 2008. Metode Riset Komunikasi Organisasi. Gramedia Pustaka Utama. Jakarta.
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Yamit, Zulian, 2013. Manajemen Kualitas Produk dan Jasa. Cetakan Keenam. Kampus Fakultas Ekonomi Universitas Islam Indonesia. Penerbit Ekonisia. Yogyakarta.
Codex Alimentarius Commission, (2003). Recommended International Code of Practice General Principles of Food Hygiene. CAC/RCP 1-1969, Rev. 4,http://www.codexalimentarius.net .diakses tanggal 10 Oktober 2016.
Dewi, Dewa Ayu Putu Candra, 2016, Pengaruh Sistem Manajemen Keamanan Pangan ISO 22000:2005 Terhadap Kinerja Perusahaan (PT. Aerofood ACS Denpasar), Jurnal Beta (Biosistem dan Teknik Pertanian), Fakultas Teknologi Pertanian Universitas Udayana, Bali.
Faergemand, J. dan D Jespersen., D. 2004. ISO 22000 to Ensure Integrity of Food Supply Chain. https://www.iso.org/iso/tool_5-04.pdf. diakses tanggal: 28 Mei 2017.
Gaman, Sherrington dan Jones,2000.The Science of Food. Mass: Butterworth-Heinemann. Boston.
Gasperz, Vincent, 1997.Manajemen Kualitas, Penerapan Konsep-konsep Kualitas Dalam Manajemen Bisnis Total. PT Gramedia Pustaka Utama. Jakarta.
Gemina, Dwi, 2012, Pengaruh Program Corporate Social Responsibility PT. Aneka Tambang Terhadap Peningkatan Taraf Hidup Masyarakat Kecamatan Nanggung Kabupaten Bogor, Jurnal Penelitian, Fakultas Ekonomi Universitas Djuanda, Bogor.
Herath, D. dan S. Henson, 2010, Barriers to HACCP Implementation: Evidence from the Food Processing Sector in Ontario Canada Agribusiness, Vol. 26 No. 2, pp. 265-279. diakses tanggal: 28 Mei 2017.
Knight, J.B dan L.H Kotschevar, 2000.Quantity Food Production and Planning. John Willey and Sons.
Kotto, Eddy S S, 2012, “ Panduan Lengkap Sistem Manajemen Keamanan Pangan”, BAB IV ISO-TS 22002-1/PAS 220:2008, Jakarta: halaman 185.
Kurniawan, Arip, 2013, Pengaruh Penerapan Standar ISO 9001 Terhadap Kualitas Produk (Studi Kasus pada PT Trisula Textile Industries), Skripsi Sarjana, Fakultas Ekonomi Universitas Pendidikan Indonesia, Bandung.http://repository.upi.edu/4412/1/S_PEM_0707640_Title.pdf. diakses tanggal 09 Oktober 2016.
Margaretha, F.S dan Edwin J, 2012, Analisa Pengaruh Food Quality and Brand Image Terhadap Keputusan Pembelian Roti Kecik Toko Roti Ganep’s di Kota Solo. Solo:Jurnal Manajemen Pemasaran, Vol. 1, No. 1.
Mashuri, 2008.Penelitian Verifikatif. Edisi Pertama. Penerbit Andi.Yogyakarta.
Papademas, Photis dan Thomas Bintsis, 2010, Food Safety Management Systems (FSMS) in The Dairy Industry, Jurnal Penelitian Departemen Ilmu Pertanian Biologi dan Ilmu Pangan, Universitas Teknologi Limassol, Cyprus.http://dlx.booksc.org/09600000/libgen.scimag 0961200009612999.zip/browse/10.1111/j.1471-0307.2010.00620.x.pdf. diakses tanggal 26 Mei 2017.
Poerwanto, G Hendra, 2016, Pengertian, Sejarah dan Arti Penting Manajemen Kualitas, Artikel, Program Studi Manajemen Universitas Sanata Dharma, Depok. https://sites.google.com/site/kelolakualitas/Manajemen-Kualitas . diakses tanggal 09 Februari 2017.
Potter, N.N dan J.H Hotchkiss. 2012. Food Science (5 th Edition). Chapman dan Hall. New York.
Premysis Consulting, 2013.PAS 220:2008 Prerequisite Programmes On Food Safety For Food Manufacturing. Premysis Consulting. Jakarta.
Segovia, Isabel Fernandez dan Ana Perez Liacer, 2014, Implementation of a Food Safety Management System According to ISO 22000 in The Food Supplement Industry: A Case Study, Jurnal Penelitian Departemen Teknologi Universitas Politecrica de Valencia, Spain. http://dlx.booksc.org/23100000/libgen.scimag231520023152999.zip/browse /10.1016/j.foodcont.2014.02.042.pdf.diakses tanggal 26 Mei 2017.
Semuel, Hatane dan Joni Zulkarnain (2013), Pengaruh Sistem Manajemen Mutu ISO terhadap Kinerja Karyawan Melalui Budaya Kualitas Perusahaan (Studi Kasus PT. Otsuka Indonesia Malang, Laporan Penelitian, Fakultas Ekonomi Universitas Kristen Petra, Surabaya.http://puslit2.petra.ac.id/gudangpaper/files/2053.pdf. diakses tanggal 09 Oktober 2016.
Standar Nasional Indonesia No. CAC/RCP 1-1969, Rev. 4-2003, IDT, Tentang Rekomendasi Nasional, Kode Praktis-Prinsip Umum Higiene Pangan(SNI CAC/RCP 1:2011), Badan Standarisasi Nasional Indonesia, Jakarta.
Standar Nasional Indonesia No. ISO 22000:2005, IDT, Tentang Sistem Manajemen Keamanan Pangan-Persyaratan untuk Organisasi dalam Rantai Pangan (SNI ISO 22000:2009), Badan Standarisasi Nasional Indonesia, Jakarta.
Suardi, R. 2001.Sistem Manajemen Mutu ISO 9000:2000 : Penerapan untuk Mencapai TQM.PPM. Jakarta.
Sugiyono .2013. Metode Penelitian Kuantitatif, Kualitatif dan Kombinasi (Mixed Methods). Cetakan Ketiga. Alfabeta. Jakarta.
Umar, Husein. 2008. Metode Riset Komunikasi Organisasi. Gramedia Pustaka Utama. Jakarta.
West, Wood, dan Harger,1966.Food Service in Institution. Publisher: Willey. New York.
Yamit, Zulian, 2013. Manajemen Kualitas Produk dan Jasa. Cetakan Keenam. Kampus Fakultas Ekonomi Universitas Islam Indonesia. Penerbit Ekonisia. Yogyakarta.
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Published
2017-12-28
How to Cite
Aprilia, S. E., Samsuri, S., & Andari, T. T. (2017). PENGARUH PENERAPAN SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2005 TERHADAP KUALITAS PRODUK PANGAN PADA DEPARTEMEN PRODUKSI NOODLE PT. JAKARANA TAMA FOOD INDUSTRY (FACTORY) BOGOR. Jurnal Visionida, 3(2), 14–24. https://doi.org/10.30997/jvs.v3i2.972
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