Analysis of Critical Point and Implementation of Standard Operating Procedure for Herbal Instant Ginger Drink at CV Sari Sehat.

Abstract

Red ginger is one of the most popular agricultural commodities in Indonesia because of the properties it contains. CV Sari Sehat is a micro-scale UKM that produces processed ginger products in the form of powdered drinks. Unfortunately, the production process for CV Sari Sehat products does not have certain standards, so the final product quality is not uniform in each batch of production. In this study, the preparation of Standard Operating Procedure (SOP) documents is the result and a solution to the problem of non-uniformity in the quality of the final product at CV Sari Sehat. There are eight important sections in the document SOP including production standards at each step or process, up to the form of the validation process. In the making of SOP documents, food safety is also one of the supporting aspects where critical points can be found through the Hazard Analysis Critical Control Point method. The critical point in the production process is cooking which requires temperatures above 100°C to remove harmful microorganisms.