Evaluation of Good Manufacturing Practices (GMP) Application in SME DimSum XYZ in Bandung

Euis Sridaryati; Dini Nur Hakiki

doi:10.33830/fsj.v1i1.1351.2021

Euis Sridaryati Program Studi Teknologi Pangan Universitas Terbuka
Dini Nur Hakiki Program Studi Teknologi Pangan Universitas Terbuka

DOI:

https://doi.org/10.33830/fsj.v1i1.1351.2021

Keywords:

dimsum, good manufacturing practice, certification

Abstract

The high interest in frozen food products during the pandemic caused many food industries with the scale of Micro, Small and Medium Enterprises (MSMEs) to start producing frozen food, such as dimsum. Dimsum itself is a medium risk product, so it needs to have an MD distribution permit. GMP is the basic requirement for granting an MD distribution permit certificate by BPOM. This study aims to evaluate the application of GMP (Good Manufacturing Practices) to SME Dim Sum XYZin Bandung. The study was conducted by interview and direct field observation.The results of the study show that the application of GMP in SME DimSum XYZ still doesnot meet the requirements of the GMP guidelines because there are still6 cases of minor deviations, 7 cases of major deviations and 9 cases of serious deviations. Serious deviations in the application of GMP in SME DimSum XYZ lie in factory sanitation, production equipment, product testing methods, supervision of the production process, and chemical storage.

References

Ambarsari I, Sarjana. (2008). Kajian Penerapan GMP (Good Manufacturing Practices) pada Industri Puree Jambu Biji Merah di Kabupaten Banjarnegara. Prosiding Seminar Nasional Teknik Pertanian, Kementerian Pertanian, Jakarta

Badan Pengawas Obat dan Makanan Republik Indonesia. Peraturan Kepala Badan POM No.27 tahun 2017 tentang Pendaftaran Pangan Olahan. Jakarta :

Badan Pengawas Obat dan Makanan Republik Indonesia.

Badan Pengawas Obat dan Makanan Republik Indonesia. Peraturan Kepala Badan POM No. 11 tahun 2014 tentang Tata Cara Sertifikasi cara Produksi Pangan Olahan yang Baik. Jakarta : Badan Pengawas Obat dan Makanan Republik Indonesia.

Badan Pengawas Obat dan Makanan Republik Indonesia. Keputusan Kepala BPOM No.HK 00/05.1.2569 tentang Kriteria dan Tata laksana pendaftaran produk pangan. Jakarta : Badan Pengawas Obat dan Makanan Republik Indonesia.

Badan Pengawas Obat dan Makanan Republik Indonesia. Peraturan Kepala Badan POM No. 31Tahun 2018 tentang Label Pangan. Jakarta : Badan Pengawas Obat dan Makanan Republik Indonesia.

Hapsari, I. M. 2014. Identifikasi berbagai permasalahan yang dihadapi oleh UKM dan peninjauan kembali regulasi UKM sebagai langkah awal revitalisasi UKM. Permana. 5(2):43-37.

Masrifah, E., Pramudya N.B., Sukmawati, (2015). Kesesuaian penerapan manajemen mutu ikan pindang bandeng (Chanos chanos) terhadap Standar Nasional Indonesia. Jurnal Manajemen IKM, 10 (2), 163- 172.

Sandrasari, D. A., Kholil, & Utomo, L. (2018). Kajian Pengembangan Industri Rumahan Ikan Asap di Kabupaten Kendal Melalui Penerapan GMP (Good Manufacturing Practice), 1(2), 42â€“49.

Wardanu A.P., Muh A. (2016). Penerapan Good Manufacturing Practice (GMP) Pada Kelompok Usaha Bersama (KUB Wida Mantolo Kecamatan Benua Kayong. Teknologi Panganâ€¯: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 7(1), 8â€“16. https://doi.org/10.35891/tp.v7i1.500