GAP Analysis Implementasi CPPOB dan Pengujian Produk Dalam Upaya Meningkatkan Mutu Tahu: Industri XYZ.

Abstract

Penelitian ini bertujuan melakukan GAP Analysis implementasi Cara Produksi Pangan Olahan yang Baik (CPPOB) dan menilai mutu tahu sebelum dan sesudah tindakan perbaikan di Industri XYZ. Metode meliputi observasi proses, checklist CPPOB, Gap Analysis, dan uji mutu fisik, kimia, serta mikrobiologi sesuai SNI 3142:2018. Hasil analisis menunjukkan 13 aspek CPPOB sesuai dan 5 aspek tidak sesuai dan mutu tahu belum memenuhi standar yaitu warna pucat tidak merata, tekstur rapuh, aroma asam, kadar air 95,1%, protein 2,0%, TPC 2,3 × 106 CFU/g, Coliform 1,2 × 10³ CFU/g, dan Staphylococcus aureus 5,5 × 10² CFU/g. Tindakan perbaikan berupa pengendalian proses, penerapan APD, dan perbaikan sanitasi. Setelah perbaikan, mutu produk meningkat dengan warna kuning cerah, tekstur padat kenyal, aroma segar, kadar air 84,2%, protein 6,1%, TPC 8,9 × 105 CFU/g, Coliform 4,1 × 10¹ CFU/g, dan Staphylococcus aureus 5,9 × 10 CFU/g. Gap Analysis pasca perbaikan menunjukkan 17 aspek sesuai dan 1 aspek belum terpenuhi. Hasil penelitian membuktikan bahwa perbaikan CPPOB efektif meningkatkan mutu dan keamanan tahu sesuai standar SNI.

This study aimed to conduct a GAP Analysis of CPPOB implementation and to assess tofu quality before and after corrective actions at XYZ Industry. The methods included process observation, CPPOB checklist, GAP Analysis, and physical, chemical, and microbiological quality testing in accordance with SNI 3142:2018. The initial analysis showed that 13 CPPOB aspects were compliant and 5 aspects were non-compliant, while the tofu quality did not meet standards, indicated by uneven pale color, fragile texture, sour aroma, high moisture content (95.1%), low protein (2.0%), and excessive microbial contamination: TPC 2.3 × 106 CFU/g, Coliform 1.2 × 10³ CFU/g, and Staphylococcus aureus 5.5 × 10² CFU/g. Corrective actions included process control, PPE implementation, and sanitation improvement. After improvements, product quality increased with bright yellow color, firm and elastic texture, fresh aroma, reduced moisture (84.2%), increased protein (6.1%), and significantly decreased microbial counts. Post-correction GAP Analysis showed 17 compliant aspects and 1 aspect unmet. The results prove that CPPOB improvements effectively enhance tofu quality and safety in accordance with SNI standards.