Update Artikelilmiah: 53908

FAJRI DWI ULFANI

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Judul Artikel

Abstrak (Bhs. Indonesia)

Penerapan Good Manufacturing Practices (GMP) pada industri rumah 
tangga pangan merupakan upaya penting dalam menjamin mutu dan keamanan 
pangan. UMKM Grubi Ubi Pawone Mboke sebagai produsen grubi ubi masih 
menghadapi beberapa ketidaksesuaian dalam penerapan GMP, seperti pada aspek 
fasilitas produksi, higiene karyawan, sanitasi lingkungan, dan penyimpanan produk 
yang berpotensi memengaruhi mutu serta keamanan pangan. Penelitian ini 
bertujuan untuk 1) mengkaji kondisi penerapan GMP, 2) mengidentifikasi aspek 
yang telah sesuai maupun yang belum sesuai dengan standar yang berlaku, serta 3) 
memberikan rekomendasi perbaikan untuk meningkatkan jaminan mutu produk 
grubi ubi.
Kegiatan penelitian dilaksanakan di UMKM Grubi Ubi Pawone Mboke, 
Desa Babakan, Kecamatan Karanglewas, Kabupaten Banyumas, selama empat
bulan yaitu Desember 2025 hingga April 2026. Metode yang digunakan adalah 
metode deskriptif dengan pendekatan observasional. Data diperoleh melalui 
observasi, wawancara, dokumentasi, dan pemeriksaan menggunakan checklist
GMP yang mengacu pada pedoman Cara Produksi Pangan Olahan yang Baik 
(CPPOB). Tahapan penelitian meliputi identifikasi kondisi awal, analisis 
ketidaksesuaian, penyusunan dan implementasi rekomendasi perbaikan, serta 
evaluasi akhir melalui pemeriksaan ulang menggunakan checklist GMP.
Hasil penelitian menunjukkan bahwa kondisi awal penerapan GMP pada 
UMKM Grubi Ubi Pawone Mboke berada pada Level IV dengan beberapa 
ketidaksesuaian pada aspek bangunan dan fasilitas produksi, higiene karyawan, 
sanitasi, penyimpanan, dan pengawasan proses. Hasil identifikasi menunjukkan 
beberapa aspek GMP telah sesuai, seperti lokasi dan lingkungan produksi, 
penyediaan air bersih, sebagian fasilitas sanitasi, peralatan, dan pencatatan. Namun, 
masih diperlukan perbaikan pada tata letak bangunan, pengawasan internal, dan 
pelatihan keamanan pangan. Implementasi rekomendasi perbaikan selama 
penelitian mampu meningkatkan kebersihan lingkungan produksi, fasilitas sanitasi, 
sistem penyimpanan, serta kesadaran karyawan terhadap keamanan pangan. 
Evaluasi akhir menunjukkan bahwa tingkat penerapan GMP meningkat dari Level 
IV menjadi Level III, yang menunjukkan adanya peningkatan kesesuaian terhadap 
persyaratan GMP dan mendukung peningkatan mutu serta keamanan produk grubi 
ubi secara berkelanjutan.

Abtrak (Bhs. Inggris)

The implementation of Good Manufacturing Practices (GMP) in the 
household food industry is a crucial effort in ensuring food quality and safety. Grubi 
Ubi Pawone Mboke, an MSME that produces grubi ubi, still faces several non-
conformities in its GMP implementation such as in production facilities, employee 
hygiene, environmental sanitation, and product storage which have the potential to 
affect food quality and safety. This study aims to 1) assess the status of GMP 
implementation, 2) identify aspects that comply with and those that do not meet 
applicable standards, and 3) provide recommendations for improvement to enhance 
the quality assurance of Grubi Ubi products.
The research was conducted at the Grubi Ubi Pawone Mboke MSME in 
Babakan Village, Karanglewas Subdistrict, Banyumas Regency, over a four-month 
period from December 2025 to April 2026. A descriptive method with an 
observational approach was used. Data were collected through observation, 
interviews, documentation, and inspections using a GMP checklist based on the 
Good Manufacturing Practices for Processed Foods (CPPOB) guidelines. The 
research stages included identifying the initial conditions, analyzing
nonconformities, developing and implementing improvement recommendations, 
and conducting a final evaluation through a re-inspection using the GMP checklist.
The research results show that the initial status of GMP implementation at 
the Grubi Ubi Pawone Mboke MSME was at Level IV, with several non-
conformities in the areas of production buildings and facilities, employee hygiene, 
sanitation, storage, and process control. The results of the assessment showed that 
several aspects of GMP were in compliance, such as the production site and 
environment, the supply of clean water, some sanitation facilities, equipment, and 
record-keeping. However, improvements are still needed in building layout, internal 
monitoring, and food safety training. The implementation of improvement 
recommendations during the study improved the cleanliness of the production 
environment, sanitation facilities, and storage systems, as well as employee 
awareness of food safety. The final evaluation showed that the GMP implementation 
level increased from Level IV to Level III, indicating improved compliance with 
GMP requirements and supporting the continuous improvement of the quality and 
safety of Grubi Ubi products.

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