Kajian Sistem Ketertelusuran dan Penarikan Pangan pada Usaha Mikro yang telah memiliki izin edar PIRT di Jakarta dan Bogor

Abstract

Penerapan industri rumah tangga pangan (IRTP) adalah dengan mengimplementasikan Good Manufacturing Practices (GMP) atau Cara Produksi Pangan Olahan yang Baik. Badan POM RI telah mengeluarkan Peraturan Badan Pengawas Obat dan Makanan (Perka BPOM) HK.03.1.23.04.12.2207 tahun 2012 tentang Tata Cara Pemeriksaan dimana salah satu aspek kritis yang wajib terpenuhi berkaitan dengan penarikan pangan (recall). Penelitian ini bertujuan untuk menentukan status ketertelusuran pangan pada pelaku pangan industri rumah tangga yang telah memiliki izin edar PIRT di Jakarta dan Bogor. Responden penelitian adalah pelaku usaha yang bersedia berpartisipasi dalam wawancara berbasis kuesioner, berlokasi di DKI Jakarta dan Kota Bogor. Kuesioner dirumuskan dan divalidasi untuk memastikan validitas dan kehandalannya. Wawancara mendalam dilakukan secara tatap muka maupun melalui pertemuan daring. Data yang terkumpul kemudian ditabulasi menggunakan Microsoft Excel. Hasil penelitian menunjukkan bahwa sebagian besar responden (69,6%) telah mengetahui sistem ketertelusuran. Sebanyak 44,6% responden melakukan penerapan metode ketertelusuran untuk menelusuri produk dengan dokumen kertas, 16,3% responden menggunakan barcode, 4,3% kode 2D, dan metode lainnya 2,2%. Terdapat 32,6% responden belum mengimplementasikan sistem ketertelusuran. Sebanyak 58,7% responden yang sangat setuju jika mengetahui asal-usul pangan merupakan suatu hal yang penting bagi pelaku usaha dan sangat setuju jika panduan dari pemerintah mempermudah penerapan sistem ketertelusuran. Studi ini mengkategorikan penerapan sistem ketertelusuran berkategori “Baik” dan “Kurang”. Aspek yang dinilai “Baik” antara lain pencatatan pembelian bahan baku, bahan tambahan dan kemasan, laporan jumlah produksi beserta parameter proses, dan pencatatan jumlah stok barang jadi. Hal-hal yang perlu ditingkatkan atau masih berkategori “Kurang” antara lain pembaharuan daftar pemasok dan rekaman penerimaan bahan baku dan bahan kemas, penyimpanan sampel dari tiap produksi hingga waktu kedaluwarsa, dan pelaksanaan simulasi penarikan pangan secara rutin.

The implementation of food of production facilities in home industry depends on Good Manufacturing Practices (GMP) or also known as Good Processed Food Production Methods. The National Agency of Drug and Food Control of the Republic of Indonesia (BPOM RI) issued BPOM Regulation. HK.03.1.23.04.12.2207 of 2012 concerning procedures for the inspection with food recall being one of the critical requirements. This research aims to determine the food traceability status of food MSMEs that already possess a PIRT (Pangan Industri Rumah Tangga) distribution permit in Jakarta and Bogor. The study’s respondents were MSMEs who were willing to participate in questionnaire-based in interviews, located in DKI Jakarta and Bogor City. Questionnaire was developed and validated to ensure its appropriateness and reliability. In-depth interviews were conducted utilizing both face-to-face and online meeting. The collected data was subsequently tabulated using Microsoft Excel. The study's findings reveal that a significant majority of respondents (69.6%) were already aware of traceability systems. Respondents held a highly positive perception regarding the importance of implementing food traceability systems. Regarding the methods of traceability implementation, 44.6% of respondents tracked products using paper documents, 16.3% utilized barcodes, 4.3% employed 2D codes, and 2.2% used other methods. It is important to note that 32.6% of respondents had not yet implemented a traceability system. Furthermore, a significant proportion of respondents (58.7%) strongly agreed that knowing the origin of food is crucial for businesses and that the government guidelines would significantly facilitate the implementation of traceability systems. Aspects rated as "Good" included recording of raw material, additive, and packaging purchases, reporting of production quantities along with process parameters and recording of finished goods inventory. Conversely, areas identified as "Lacking" and requiring improvement were updating supplier lists and maintaining records of raw material and packaging receipts, storing samples from each production batch until its expiration date and conducting regular food recall simulations.