Analisa Penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) di Industri Rumah Tangga Keripik Bu Lena

Abstract

Pada penerapan Good Manufacturing Practices terdapat hal penting yang harus dimiliki oleh industri pangan yaitu sanitasi. Sanitation Standard Operating Procedures (SSOP) merupakan prosedur-prosedur standar penerapan prinsip pengelolaan lingkungan yang dilakukan melalui kegiatan sanitasi dan hygiene. Kondisi ketidaksesuaian kualitas produk atau cacat produksi, serta kejadian dan penyebab risiko produksi menandakan adanya penyimpangan mutu dan keamanan pangan, serta menunjukkan adanya penyimpangan pada kondisi-kondisi dan kegiatan-kegiatan yang berpotensi menjadi bahaya keamanan pangan. Berdasarkan hal tersebut, diperlukan adanya analisis penerapan GMP dan SSOP yang telah dilakukan di lokasi untuk mengetahui kesenjangan pada penerapan GMP dan SSOP di perusahaan terhadap persyaratan standar GMP dan SSOP, sehingga dapat dirumuskan rekomendasi tindak lanjut yang harus dilakukan perusahaan sebagai upaya perbaikan perusahaan dalam memenuhi persyaratan standar SSOP dan GMP dan peningkatan efektivitas penerapan GMP dan SSOP.Pengumpulan data dalam skiripsi ini dilakukan dengan cara melakukan wawancara dan melakukan pengamatan langsung ke lapangan. Dari pembuatan predikat maka dapat disimpulkan diperoleh rata-rata skor penerapan SSOP keseluruhan sebesar 57,61%. Hal tersebut menunjukkan bahwa penerapan SSOP di IRT Keripik Bu Lena masih harus diperbaiki guna memenuhi persyaratan standar SSOP menurut Food and Drug Administration (FDA) dan National Seafood HACCP Alliance for Training and Education (NSHATE) dan meningkatkan keefektifan penerapan program SSOP. Nilai penerapan tertinggi terdapat pada penerapan aspek Kebersihan Permukaan yang Kontak dengan Makanan, yaitu 80% dan nilai penerapan terendah terdapat pada penerapan aspek Pemberantasan Hama, yaitu 31,11%. analisis kesenjangan terhadap GMP, diperoleh rata-rata skor penerapan GMP keseluruhan sebesar 67,40%, artinya penerapan GMP di IRT Keripik Bu Lena masih harus diperbaiki guna memenuhi persyaratan standar GMP menurut Peraturan Menteri Perindustrian RI Nomor 75/M- IND/PER/7/2010 tentang Pedoman Cara Produksi Pangan Olahan Yang Baik dan meningkatkan keefektifan penerapan program GMP. Nilai penerapan tertinggi terdapat pada penerapan aspek produk akhir dan pengangkutan, yaitu sebesar 93,33% dan nilai penerapan terendah terdapat pada penerapan aspek laboratorium, yaitu 20%. In implementing Good Manufacturing Practices there are important things that: must be owned by the food industry, namely sanitation. Sanitation Standard Operating Procedures (SSOP) are standard procedures for implementing principles environmental management carried out through sanitation and hygiene activities. Conditions of non-compliance with product quality or production defects, as well as incidents and The causes of production risks indicate quality and safety deviations food, as well as showing deviations in conditions and activities that have the potential to pose a food safety hazard. Based on In this case, it is necessary to analyze the implementation of GMP and SSOP carried out on site to find out gaps in the implementation of GMP and SSOP in the company against the requirements of GMP and SSOP standards, so that it can formulate recommendations for follow-up actions that must be carried out by the company Company improvement efforts in meeting SSOP and GMP standard requirements and increasing the effectiveness of implementing GMP and SSOP. Internal data collection This thesis was carried out by conducting interviews and conducting direct observation in the field. From making predicates, you can get It was concluded that the average overall SSOP implementation score was 57.61%. This shows that the implementation of SSOP at IRT Keripik Bu Lena still needs to be repaired to meet the requirements of the SSOP standards according to Food and Drug Administration (FDA) and National Seafood HACCP Alliance for Training and Education (NSHATE) and increase implementation effectiveness SSOP program. The highest application value is found in the application aspect Cleanliness of Food Contact Surfaces, namely 80% and value The lowest application is in the application of the Pest Eradication aspect, namely 31.11%. gap analysis of GMP, obtained an average implementation score The overall GMP is 67.40%, meaning that the implementation of GMP at IRT Keripik Bu Lena still needs to be repaired to meet the requirements of GMP standards according to Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M- IND/PER/7/2010 concerning Guidelines for Good and Improved Processed Food Production Methods effectiveness of implementing the GMP program. The highest application value is found in implementation of final product and transportation aspects, namely 93.33% and value The lowest application is in the laboratory aspect, namely 20%.