Analysis Of The Implementation Of Good Food Production Method (CPPB) Or Good Manufacturing Practice (GMP) On UKM Wet Solo Sausage Products

Analisis Penerapan Cara Produksi Pangan Yang Baik (CPPB) Atau Good Manufacturing Practice (GMP) Pada Produk Sosis Solo Basah UKM

Abstract

The implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) is needed to prevent food contamination that can cause food poisoning or foodborne disease. The purpose of this study was to evaluate the implementation of GMP and SSOP food safety standards during the preparation of ingredients and to observe the process of making sausages, storing sausages, and packaging to check the level of GMP implementation during the sausage production process. The method used in observing the existing problems was the direct field survey method in the form of observation of the condition of Sausage UKM in Surakarta. The results of observations and identification of GMP implementation has a conformity value of 70.88%. Based on the results of research on quality control, food safety, and conformity values regarding CPPB and SSOP at the Sausage UKM located in Surakart, the implementation of GMP has begun to be implemented as an effort to adjust health standards and improve product quality. The Solo Sausage production process at this UKM has been running well, but there are still several things that need to be improved.