EVALUASI GOOD MANUFACTURING PRACTICES DAN SANITATION STANDARD OPERATING PROCEDURE PADA PRODUKSI YOGURT DI ERIF FARM

Abstract

Yogurt merupakan produk olahan susu fermentasi yang memerlukan pengendalian keamanan pangan selama proses pengolahan. Penelitian ini bertujuan mengevaluasi penerapan good manufacturing practices (GMP) dan sanitation standard operating procedure (SSOP) pada unit pengolahan yogurt di Erif Farm. Penelitian dilaksanakan pada Januari-Februari 2026 di Kecamatan Cisarua, Kabupaten Bogor. Penelitian menggunakan metode deskriptif melalui observasi, wawancara, checklist, dan dokumentasi lapang. Hasil penelitian menunjukkan bahwa penerapan GMP memperoleh skor 111 dari 132 atau sebesar 84,09% sehingga termasuk kategori baik. Evaluasi SSOP menunjukkan tingkat kesesuaian sebesar 86,61% sehingga termasuk kategori memenuhi. Sebagian besar aspek keamanan pangan dan sanitasi dasar telah diterapkan dengan baik, terutama pada pengendalian proses produksi, pengemasan, penyimpanan, keamanan air, kebersihan permukaan kontak pangan, dan pengendalian bahan toksin. Perbaikan masih diperlukan pada fasilitas sanitasi, higiene pekerja, dokumentasi keamanan pangan, dan pencatatan kesehatan karyawan untuk mengurangi risiko kontaminasi silang selama proses produksi yogurt berlangsung.

Yogurt is a fermented dairy product that requires proper food safety control during processing. This study aimed to evaluate the implementation of good manufacturing practices (GMP) and sanitation standard operating procedure (SSOP) in the yogurt processing unit at Erif Farm. The study was conducted from January to February 2026 in Cisarua District, Bogor Regency. A descriptive method was applied through observation, interviews, checklist assessment, and field documentation. The results showed that the implementation of GMP achieved a score of 111 out of 132, or 84.09%, indicating a good category. The SSOP evaluation showed a conformity level of 86.61%, indicating that the sanitation requirements were fulfilled. Most food safety and basic sanitation aspects had been properly implemented, particularly in process control, packaging, storage, water safety, cleanliness of food-contact surfaces, and toxic material control. Improvements are still needed in sanitation facilities, worker hygiene, food safety documentation, and employee health records to reduce the risk of cross contamination during yogurt production.