Penjaminan Keamanan Pangan di PT Indrasari Sekawan abadi : Evaluasi Penerapan Cara Produksi Pangan Olahan yang Baik

Abstract

ROHIDI. Penjaminan Keamanan Pangan di PT Indrasari Sekawan abadi : Evaluasi Penerapan Cara Produksi Pangan Olahan yang Baik (Food Safety Assurance at PT Indrasari Sekawan Abadi: Evaluation of the Implementation of Good Processed Food Production Practices. Dibimbing oleh MADE GAYATRI ANGGARKASIH dan NURAFI RAZNA SUHAIMA

Penjaminan keamanan pangan merupakan aspek penting dalam menghasilkan produk pangan yang aman dan bermutu. Penelitian ini bertujuan mengevaluasi penerapan Cara Produksi Pangan Olahan yang Baik pada proses produksi kerupuk udang dan ikan di PT Indrasari Sekawan Abadi. Metode yang digunakan meliputi audit CPPOB, gap analysis, fishbone diagram, 5 Why Analysis, dan uji Wilcoxon. Hasil evaluasi menunjukkan bahwa sebelum perbaikan sarana produksi memperoleh rating D (Sangat Kurang) dengan 14 temuan minor, 18 temuan major, dan 2 temuan kritis. Implementasi perbaikan berhasil menurunkan jumlah temuan major dan minor secara signifikan, namun masih ditemukan 2 temuan kritis sehingga sarana produksi tetap memperoleh rating D. Hasil uji Wilcoxon menunjukkan adanya perbedaan yang signifikan antara kondisi sebelum dan sesudah perbaikan (p<0,05). Dengan demikian, tindakan perbaikan yang dilakukan mampu meningkatkan penerapan CPPOB, meskipun belum sepenuhnya memenuhi persyaratan yang berlaku.

Kata kunci: CPPOB, keamanan pangan, evaluasi, gap analysis, penjaminan mutu.

ROHIDI. Food Safety Assurance at PT Indrasari Sekawan Abadi: Evaluation of the Implementation of Good Processed Food Production Practices. Supervised by MADE GAYATRI ANGGARKASIH and NURAFI RAZNA SUHAIMA.

Food safety assurance is an important aspect in producing safe and quality food products. This study aims to implement Good Processed Food Production Practices (GMP) in the production process of shrimp and fish crackers at PT Indrasari Sekawan Abadi. The methods used include GMP audit, gap analysis, fishbone diagram, 5 Why Analysis, and Wilcoxon test. The evaluation results showed that before the improvement, the production facilities received a rating of D (Very Poor) with 14 minor findings, 18 findings, and 2 critical findings. The implementation of improvements succeeded in reducing the number of and minor findings significantly, but 2 critical findings were still found so that the production facilities still received a D rating. The results of the Wilcoxon test showed a significant difference between the conditions before and after the improvement (p<0.05). Thus, the improvement actions taken were able to improve the implementation of GMP, although they did not fully meet the applicable requirements.

Keywords: CPPOB, food safety, evaluation, gap analysis, quality assurance.