Kajian Penilaian Penerapan Sistem Good Manufacturing Practices (GMP) Pada Proses Produksi Bubuk Kopi Di CV. XY

Abstract

Abstrak. Pemerintah telah membuat peraturan cara pengolahan pangan yang baik atau Good Manufacturing Practices (GMP) untuk menghasilkan produk pangan yang aman dan bermutu. GMP merupakan peraturan dasar mengenai pedoman proses pangan yang baik dan layak dikonsumsi sesuai dengan peraturan yang berlaku. Penelitian ini bertujuan untuk melakukan penilaian penerapan GMP pada proses produksi bubuk kopi di CV. XY dan memberikan rekomendasi perbaikan aspek penerapan GMP berdasarkan Peraturan Kepala BPOM RI No. HK.02.02.1.2.01.22.63 Tahun 2022 tentang Pedoman Pemeriksaan Sarana Produksi Pangan Olahan. Penilaian dilakukan terhadap 25 aspek GMP yang terbagi menjadi 68 point. Metode pengumpulan data yang digunakan pada penelitian ini adalah observasi dan wawancara pada CV. XY berdasarkan Peraturan Kepala BPOM RI No. HK.02.02.1.2.01.22.63 Tahun 2022 tentang Pedoman Pemeriksaan Sarana Produksi Pangan Olahan. Hasil kajian penilaian rating sarana produksi pada CV. XY adalah D (Sangat kurang). Hal tersebut dikarenakan diperoleh ketidaksesuaian aspek GMP, diantaranya 7 ketidaksesuaian minor, 46 ketidaksesuaian mayor dan 4 ketidaksesuaian kritis. Berdasarkan kesimpulan ketidaksesuaian terhadap aspek GMP diantaranya, tidak ada prosedur sanitasi, ventilasi dan pelatihan personel. Dari permasalahan yang ada terhadap aspek ketidaksesuaian, kemudian diberikan rekomendasi perbaikan berupa melengkapi ventilasi dengan kasa, membuat prosedur sanitasi bangunan/peralatan dan memberikan pelatihan terhadap personel.

Abstract. The government has made regulations on good food processing methods orGood Manufacturing Practices (GMP) to produce safe and quality food products. GMP is a basic regulation regarding guidelines for processing food that is good and suitable for consumption in accordance with applicable regulations. This research aims to assess the implementation of GMP in the coffee powder production process at CV. XY and provide recommendations for improving aspects of GMP implementation based on Regulation of the Head of BPOM RI No. HK.02.02.1.2.01.22.63 of 2022 concerning Guidelines for Inspection of Processed Food Production Facilities. The assessment was carried out on 25 aspects of GMP which were divided into 68 points. The data collection methods used in this research were observation and interviews at CV. XY based on Regulation of the Head of BPOM RI No. HK.02.02.1.2.01.22.63 of 2022 concerning Guidelines for Inspection of Processed Food Production Facilities. The results of the study on the rating of production facilities at CV. XY is D (Very less). This was because there were non-conformities in GMP aspects, including 7 minor non-conformities, 46 major non-conformities and 4 critical non-conformities. Based on the conclusion of non-compliance with GMP aspects, including, there are no sanitation procedures, ventilation and personnel training. Based on existing problems regarding non-conformity aspects, recommendations for improvement are then given in the form of equipping ventilation with screens, creating building/equipment sanitation procedures and providing training for personnel.