Analisis Penerapan Good Manufacturing Practices(GMP) pada Keripik Singkong di Kelurahan Pancuran Gerobak Kecamatan Sibolga Kota Tahun 2024

Abstract

Not fulfilling food safety in an industry can cause problems. Initial control of the risk of contamination in food can be minimized by good manufacturing practices. This study aims to analyze the business characteristics of traders, the application of GMP based on the Head of BPOM Regulation on Inspection of Household Industry Food Production Facilities No. HK.03.1.23.04.12.2207 of 2012, and the level of GMP assessment on cassava chips in Pancuran Gerobak Village Sibolga Kota sub-district. This research method is descriptive. The population and samples in this study were 11 cassava chip industries in Pancuran Gerobak Village with total sampling technique. The measuring instrument used in this research is a questionnaire. The data in this study were analyzed univariately. The results of this study illustrate that 45.5% of traders are 36-45 years old, 54.5% of traders are female, 45.5% of traders are high school graduates, 63.6% of business duration ranges from 1-5 years, 54.5% have a workforce of 4-6 people, 54.5% of total cassava production is 41-60 kg, 45.5% of income ranges from Rp.6,000,000- 10,000,000. GMP implementation in 11 food industries has 11 minor assessments, 18 major assessments, 82 serious assessments, and 48 critical assessments. The entire chip industry is at level IV. The cassava chip industry is not consistent in implementing GMP even though it already has a distribution permit number and has been certified. Suggestions are given for the local Health Office to provide guidance to household industries that are not consistent in carrying out good food production methods.