Analysis of Good Manufacturing Practices (GMPs) Implementation In Gudeg SMEs to Improve Food Safety Product

https://doi.org/10.22146/aij.v9i2.84158

Febriana Rias Putri(1), Rosa Amalia(2*)

(1) Universitas Gadjah Mada
(2) Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Gudeg is one of traditional food prefered by public in Yogyakarta. To meet the standard and quality requirements for Gudeg product the industry is required to be capable of making improvement to production procedure in each flow of its production activities. An analysis of the implementation of GMPs (Good Manufacturing Practices) to Gudeg SMEs in Yogyakarta is deemed important.  It aims to identify the factors of the highest non-conformities and to provide solutions in creating a better food production procedure for Gudeg SMEs in Yogyakarta. The aspects that had the highest incompatibility values were formulated using the 5 Why's Analysis method and Ishikawa diagrams. The research aims: 1) to analyze the implementation of GMPs in one of the SMEs in Gudeg production in Yogyakarta; 2) to analyze the factors of the highest discrepancy with the implementation of GMPs; and 3) to give suggestions for the improvements such nonconformities. The results of the assessment of the implementation of GMPs in Gudeg SMEs showed that the level of GMPs implementation was good with a conformity (93.30%). The highest discrepancy was found in the employee aspect (37.5%) due to the absence of employee training regarding food sanitation and safety in the industry, also the lack of reference standards for the application of GMPs in industry.

Keywords


Good Manufacturing Practices, food safety, Gudeg production, industrial sanitation

Full Text:

PDF


References

CFR. 2016. Current Good Manufacturing Practice in manufacturing, packing, or holding human food: Part 110. The Code of Federal Regulations.

Hendrix, T. and Nasution, S.Y. 2022. The Efficacy Strategy of the Launching New Variety Product: Case Study Bagong Canned Gudeg a Traditional Foods from Yogyakarta. Jurnal Manajemen Indonesia, 22(1), pp. 88-102. doi: 10.25124/jmi.v21i3.2714.

Khairani, T.S. and Amalia, R. 2022. Potential risk of work accident in the production process of Gudeg chicken using the Failure Mode and Effect Analysis (FMEA) method. Agroindustrial Journal, 9(1), pp. 32-43. doi: 10.22146/aij.v9i1.84164.

Khairina, A.D., Palupi, I.R. and Prawiningdyah, Y., 2018. The Effect of Visual Media on Food Sanitation Hygiene Practices of Food Handlers in Campus Canteens (in Bahasa: Pengaruh Media Visual Higiene Sanitasi Makanan Terhadap Praktik Higiene Penjamah Makanan Di Kantin Kampus). JHE (Journal of Health Education), 3 (2), pp. 65-74.

Kuswandi, N dan David M. 2018. People Development Handbook: Rahasia Para Profesional Trainer Mendelivery High Impact Learning Program. Jakarta: Hasfa Publishing.

Kibret, M. and Abera, B. 2012. The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town. Ethiop J Health Sci., 22(1), pp. 27-35.

Kloosterman, L., and Mager, K. 2014. Hygiene in food processing, Second Edition: (Chapter: 14 - Pest control in food businesses: an introduction). Woodhead Publishing. Sawston, United Kingdom.

Latif, R., Dirpan, A. and Indriani, S., 2017, December. The status of implementation of Good Manufacturing Practices (GMP) shredded fish production in UMKM Az-Zahrah, Makassar. In IOP Conference Series: Earth and Environmental Science (Vol. 101, No. 1, p. 012040). IOP Publishing. doi: 10.1088/1755-1315/101/1/012040.

Lee J.C., Daraba A., Voidarou C., Rozos G., Enshasy H.A.E., and Varzakas T. 2021. Implementation of food safety management systems along with other management tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Listeria monocytogenes and Correlation with Microbiological Criteria. Foods, 10(9), pp.2169. doi: 10.3390/foods10092169.

Lelieveld, H.L.M., Mostert, M.A., and Holah, J., 2005. Handbook of hygiene control in the food industry. CRC Press LLC, North America.

Medeiros, C.O., Cavalli, S.B., Salay, E. and Proença, R.P.C., 2011. Assessment of the methodological strategies adopted by food safety training programmes for food service workers: A systematic review. Food Control, 22(8), pp. 1136-1144. doi: 10.1016/j.foodcont.2011.02.008.

Ministry of Finance of Republic of Indonesia. 2021. The Government Continues to Strengthen MSMEs Through Various Forms of Assistance (in Bahasa: Pemerintah Terus Perkuat UMKM Melalui Berbagai Bentuk Bantuan). https://www.kemenkeu.go.id/publikasi/berita/ pemerintah-terus-perkuat-umkm-melalui-berbagai-bentuk-bantuan/.

Ministry of Industry of Republic of Indonesia. 2010. Good Manufacturing Practices (in Bahasa: Pedoman Cara Produksi Pangan Olahan Yang Baik. https://peraturan.go.id/id/ permenperin-no-75-m-ind-per-7-2010-tahun-2010.

Moracanin, S.V., Memisi, N., Djukic, D., Milijasevic, M., Borovic, B., and Raseta, M. 2019. Air quality and impact on food safety. IOP Conf. Ser.: Earth Environ. Sci. 333 012111. doi: 10.1088/1755-1315/333/1/012111.

Nurhayati, R., Rahayu, E.N.H., Susanto, A., and Khasanah, Y. 2017. Shelf Life Prediction for Canned Gudeg using Accelerated Shelf Life Testing (ASLT) Based on Arrhenius Method. IOP Conf. Ser.: Mater. Sci. Eng., 193, pp.012025.

Purwantiningrum, I., Widyhastuty, W., Christian, J., and Sari, N., 2018. Assessment of Good Manufacturing Practice for small scale food industry in Malang region, East Java, Indonesia. IOP Conf. Ser.: Earth Environ. Sci. 131 012028.



DOI: https://doi.org/10.22146/aij.v9i2.84158

Article Metrics

Abstract views : 537 | views : 485

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Febriana Rias Putri, Rosa Amalia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.