Analisis Penerapan Good Manufacturing Practice (GMP) di CV. Buana Citra Sentosa, Yogyakarta
DOI:
https://doi.org/10.25047/jofe.v1i3.3279Keywords:
Food industry, Food safety, hygiene, scoring, deviationAbstract
GMP application is used to support the industry to be responsible for the products produced. In addition, by implementing GMP, the competitiveness of the industry will increase. The application analysis of the GMP in CV. Buana Citra Sentosa aims to provide solutions caused by GMP deviations in the industry. The method used in analyzing the GMP application is the scoring method with the AHP (Analytical Hierarchy Process) method approach. The results of the evaluation can be used to determine the compatibility of GMP implementation. Based on the GMP feasibility level assessment, CV. Buana Citra Sentosa was at a satisfactory level and was declared eligible.Total GMP assessment score in CV. Buana Citra Sentosa is 493 which means it is close to the requirements of the Good Processed Food Production Method.
References
Bambang Suhardi, Riska Permana Sari, & Pringgo Widyo Laksono. (2020). Perbaikan Proses Produksi pada IKM Tahu Sari Murni Mojosongo Menggunakan Metode Good Manufacturing Practice (GMP) dan Work Improvement In Small Enterprise (WISE). Jurnal INTECH Teknik Industri Universitas Serang Raya, 6(1), 88–98. https://doi.org/10.30656/intech.v6i1.2297
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 Application of Good Manufacturing Practices ( GMP ) in Frozen Squid company , PT Starfood Lamongan , East Java indust. Journal of Marine and Coastal Science, 7(3), 111–119.
Hanidah, I., Mulyono, A. T., Andoyo, R., Mardawati, E., & Huda, S. (2019). Penerapan Good Manufacturing Practices Pada Produksi Sistik Ebi Sebagai Upaya Peningkatan Kualitas Produk Olahan Ikan di Pesisir Eretan - Indramayu. Agricore: Jurnal Agribisnis Dan Sosial Ekonomi Pertanian Unpad, 3(1). https://doi.org/10.24198/agricore.v3i1.17585
Herdhiansyah, D., Gustina, Patadjai, A. B., & Asriani. (2021). Kajian Penerapan Good Manufacturing Practices (GMP) Pada Pengolahan Keripik Pisang. Agrointek, 15(3), 845–853. https://doi.org/10.21107/agrointek.v15i3.10037
Juliana, N., & Megasari, W. O. (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.
Menteri Perindustrian. Pedoman Cara Produksi Pangan Olahan yang Baik (Good Manufacturing Practice). , 75/M-IND/P § (2010).
Pinandoyo, D. B., & Masnar, A. (2019). Penerapan GMP pada UKM Keripik SEMAT (Sehat dan Nikmat). Gorontalo Agriculture Technolgy Journal, 2(2).
Suhardi, B., Kadita, M., & Laksono, P. W. (2018). Perbaikan Proses Produksi Dengan Standar Cara Produksi Pangan Yang Baik (Cppb) Dan Work Improvement in Small Enterprise (Wise) Pada Industri Kerupuk Sala. Simetris: Jurnal Teknik Mesin, Elektro Dan Ilmu Komputer, 9(1), 579–586. https://doi.org/10.24176/simet.v9i1.2020
Suhardi, B., Putri, N. I., & Astuti, R. D. (2019). Implementation of CPPB-IRT, WISE, and Halal Guarantee System on Bread Production. Jurnal Teknik Industri, 20(1), 22. https://doi.org/10.22219/jtiumm.vol20.no1.22-33
Wardani, A. P., & Anhar, M. (2016). Penerapan Good Manufacturing Practice (GMP) pada Kelompok Usaha Bersama (KUB) WIDA MANTOLO Kecamatan Benua Kayong. Jurnal Teknologi Pangan, 7(1), 8–16.
Yudiastuti, S. O. N., Kastaman, R., Sukarminah, E., & Mardawati, E. (2022). Value - added analysis of Lactobacillus acidophilus cell encapsulation using Eucheuma cottonii by freeze - drying and spray - drying. Open Agriculture, 1(7), 300–310. https://doi.org/10.1515/opag-2022-0081
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Nur Itsna Kurniasari, Silvia Oktavia Nur Yudiastuti, Ricky Jadi Rezeqi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
