ANGGRAENI, GALUH DIAN (2026) ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN SANITATION STANDARD OPERATING PROCEDURES (SSOP) PADA PROSES PRODUKSI BUMBU NASI KEBULI DI PT. XYZ. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The kebuli rice is in high demand for its rich, intensely flavored taste. Due to the extensive use of spices in kebuli rice seasoning, instant paste seasonings are preferred for their practicality. However, they were susceptible to rancidity and microbial contamination due to their semi-moist characteristics. Therefore, proper control during processing and storage is essential through the implementation of a food safety system. Improvement recommendations were made based on the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). This research evaluated the implementation of GMP and SSOP at PT. XYZ was a producer of kebuli rice seasoning, using the fishbone diagram and 5W1H methods. The results showed that the GMP implementation rate was 70,92% and the SSOP was 78,58%. Incompatibilities in GMP implementation were identified in 13 aspects, and incompatibilities in SSOP implementation were identified in 6 aspects. Improvement recommendations were identified in 16 aspects, which are selecting hygienic suppliers, replacing materials in accordance with regulations, implementing closed cooling at 10–15°C temperatures, applying vacuum packaging and wet sterilization, installing mesh screens, replacing steel pans with stainless steel pans, providing designated changing rooms, establishing regular external laboratory testing schedules, preparing labels in compliance with regulations, socializing checklist usage, conducting food safety training with external trainers, installing drainage covers, placing reminder signs to ensure doors are closed after use, replacing manual gates with automatic ones, assignment of a security guard to control gate access, installing gauze net, and providing adequate pest control equipment.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Nasi kebuli sangat diminati karena rasanya yang kaya dan intens. Karena penggunaan rempah-rempah yang luas dalam bumbu nasi kebuli, bumbu pasta instan lebih disukai karena kepraktisannya. Namun, bumbu tersebut rentan terhadap ketengikan dan kontaminasi mikroba karena karakteristiknya yang semi-lembab. Oleh karena itu, pengendalian yang tepat selama pengolahan dan penyimpanan sangat penting melalui penerapan sistem keamanan pangan. Rekomendasi perbaikan dibuat berdasarkan penerapan Praktik Manufaktur yang Baik (GMP) dan Prosedur Operasi Standar Sanitasi (SSOP). Penelitian ini mengevaluasi penerapan GMP dan SSOP di PT. XYZ, produsen bumbu nasi kebuli, menggunakan diagram tulang ikan dan metode 5W1H. Hasil menunjukkan bahwa tingkat penerapan GMP adalah 70,92% dan SSOP adalah 78,58%. Ketidaksesuaian dalam penerapan GMP diidentifikasi dalam 13 aspek, dan ketidaksesuaian dalam penerapan SSOP diidentifikasi dalam 6 aspek. Rekomendasi perbaikan diidentifikasi dalam 16 aspek, yaitu memilih pemasok yang higienis, mengganti bahan sesuai dengan peraturan, menerapkan pendinginan tertutup pada suhu 10–15°C, menerapkan pengemasan vakum dan sterilisasi basah, memasang saringan jaring, mengganti panci baja dengan panci baja tahan karat, menyediakan ruang ganti khusus, menetapkan jadwal pengujian laboratorium eksternal secara berkala, menyiapkan label sesuai dengan peraturan, mensosialisasikan penggunaan daftar periksa, melakukan pelatihan keamanan pangan dengan pelatih eksternal, memasang penutup saluran pembuangan, memasang tanda pengingat untuk memastikan pintu ditutup setelah digunakan, mengganti gerbang manual dengan gerbang otomatis, menugaskan petugas keamanan untuk mengontrol akses gerbang, memasang jaring kasa, dan menyediakan peralatan pengendalian hama yang memadai. | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Miss Anggraeni Galuh Dian | |||||||||
| Date Deposited: | 13 Apr 2026 06:14 | |||||||||
| Last Modified: | 13 Apr 2026 06:14 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/59338 |
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