Strategi Pendampingan Pengurusan Sertifikat Produksi PIRT pada UMK Pangan di Kecamatan Ciomas, Kabupaten Bogor

Abstract

Sertifikat Produksi PIRT (SPP-IRT) menjadi kebutuhan penting bagi UMK pangan sebagai jaminan keamanan produk dan untuk meningkatkan daya saing. Penelitian ini bertujuan menganalisis tahapan strategi pendampingan dalam pengurusan SPP-IRT, mengevaluasi penerapan CPPB-IRT dan pendampingan perbaikan penerapan CPPB-IRT pada UMK Dapoer Ceu Yani dan Kanayakayra di Kecamatan Ciomas, Kabupaten Bogor. Metode yang digunakan adalah observasi, wawancara, dan pendampingan langsung pada kedua UMK dengan penilaian aspek CPPB-IRT serta dokumentasi perbaikan yang dilakukan. Sebelum pendampingan, tingkat penerapan CPPB-IRT di UMK Dapoer Ceu Yani sebesar 83,76%, sedangkan pada UMK Kanayakayra sebesar 66,67%. Setelah pendampingan perbaikan penerapan CPPB-IRT, tingkat penerapan di UMK Dapoer Ceu Yani mencapai 100%, sedangkan pada UMK Kanayakayra mencapai 93,16%. Kedua UMK telah berhasil memperoleh SPP-IRT yang diharapkan meningkatkan daya saing, memperluas akses pasar, dan meningkatkan keamanan pangan.

PIRT Production Certificate (SPP-IRT) is an important requirement for food MSEs as a guarantee of product safety and to increase competitiveness. This study aims to analyze the stages of the assistance strategy in managing SPP-IRT, evaluating the application of CPPB-IRT and assistance in improving the application of CPPB-IRT at Dapoer Ceu Yani and Kanayakayra MSEs in Ciomas District, Bogor Regency. The methods used are observation, interviews, and direct assistance to both MSEs with the assessment of CPPB-IRT aspects and documentation of improvements made. Before the assistance, the level of application of CPPB-IRT at Dapoer Ceu Yani MSEs was 83.76%, while at Kanayakayra MSEs it was 66.67%. After assistance in improving the application of CPPB-IRT, the level of application at Dapoer Ceu Yani MSEs reached 100%, while at Kanayakayra MSEs it reached 93.16%. Both MSEs have successfully obtained SPP-IRT which is expected to increase competitiveness, expand market access, and improve food safety.