Artikel Ilmiah : A1F022006 a.n. FAJRI DWI ULFANI
| NIM | A1F022006 |
|---|---|
| Namamhs | FAJRI DWI ULFANI |
| Judul Artikel | Evaluasi Penerapan Good Manufacturing Practice (GMP) Pada UMKM Grubi Ubi Pawone Mboke Di Desa Babakan, Kecamatan Karanglewas |
| 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. |
| Kata kunci | Good Manufacturing Practice (GMP) |
| Pembimbing 1 | Dr. Rumpoko Wicaksono, S.P., M.P. |
| Pembimbing 2 | Nur Wijayanti, S.TP., M.P. |
| Pembimbing 3 | - |
| Tahun | 2022 |
| Jumlah Halaman | 139 |
| Tgl. Entri | 2026-07-24 20:31:38.155885 |