dc.contributor.advisor | Wulandari, Nur | |
dc.contributor.author | Syifa, Filza Aini | |
dc.date.accessioned | 2024-05-29T02:55:34Z | |
dc.date.available | 2024-05-29T02:55:34Z | |
dc.date.issued | 2024-05 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/152145 | |
dc.description.abstract | Setiap konsumen berhak atas produk pangan olahan yang aman dan
berkualitas. Sayangnya, banyak pelaku usaha pangan olahan yang tidak
menerapkan sistem keamanan pangan, termasuk Cara Produksi Pangan Olahan
yang Baik (CPPOB) dalam produksinya. Hal tersebut ditunjukkan dengan masih
terbatasnya usaha mikro kecil menengah (UMKM) pangan yang memiliki Izin
Penerapan CPPOB (IP-CPPOB). IP-CPPOB merupakan persyaratan dasar agar
produk pangan memperoleh izin edar makanan dalam (MD) BPOM. UMKM Dapur
Umak merupakan UMKM pangan olahan cilok ayam suwir yang belum
menerapkan CPPOB dalam proses produksinya. Kegiatan ini bertujuan
mengevaluasi dan memperbaiki penerapan CPPOB pada sarana produksi UMKM
Dapur Umak hingga memperoleh IP-CPPOB. Kegiatan dilakukan dengan: (1)
menganalisis kesenjangan penerapan CPPOB sebelum dan sesudah pendampingan
menggunakan checklist dari BPOM; (2) memberikan rekomendasi perbaikan dan
mendampingi proses perbaikan; (3) menyusun dokumen CPPOB; serta (4)
mendaftarkan IP-CPPOB. Hasil analisis kesenjangan sebelum pendampingan
menunjukkan rating sarana produksi UMKM Dapur Umak yaitu D (sangat kurang)
dan persentase rata-rata nilai kesesuaian sebesar 46,22%. Setelah dilakukan
pendampingan, terjadi peningkatan rating sarana produksi menjadi A (sangat baik)
dan persentase rata-rata nilai kesesuaian penerapan CPPOB menjadi 100,00%.
Semua dokumen persyaratan pendaftaran IP-CPPOB telah disusun dan siap
digunakan untuk pendaftaran MD BPOM dan IP-CPPOB telah berhasil diperoleh | id |
dc.description.abstract | Every consumer has the right to receive processed food products whose safety
and quality are guaranteed. Unfortunately, there are still many processed food
businesses who do not implement a food safety system, including Good
Manufacturing Practice (GMP) in their production processes. This is demonstrated
by the limited number of micro and small food enterprises (SME) that obtain
Implementation Permit of GMP (IP-GMP). The IP-GMP is a basic requirement for
food products to obtain a food distribution permit (MD) from BPOM. UMKM
Dapur Umak is an SME producing cilok filled by shredded chicken, which has not
fully implemented GMP in its production process. The aim of this research is to
evaluate and improve the implementation of GMP in the SME Dapur Umak
production facilities to obtain an IP-GMP. The research was conducted by: (1)
analyzing gaps in the implementation of GMP before and after mentoring using a
checklist from BPOM; (2) provide recommendations for improvement and
accompany the improvement process; (3) prepare GMP documents; (4) and register
for IP-GMP. The results of the gap analysis before mentoring showed that the rating
of the SME Dapur Umak production facility was D (very poor) and the average
percentage of compliance value was 46,22%. After mentoring and assistance
program, the production facility rating increased to A (very good) and the average
percentage of compliance value for implementing GMP became 100,00%. Apart
from that, all the required documents for IP-GMP registration have been prepared
and are ready to be used for MD BPOM registration. The IP-GMP certificate has
been successfully obtained. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Penerapan Cara Produksi Pangan Olahan yang Baik oleh UMKM Pangan Dapur Umak Kota Bogor | id |
dc.title.alternative | Application of Good Manufacturing Practices by Food SMEs Dapur Umak in Bogor City | id |
dc.type | Undergraduate Thesis | id |