GMP Implementation and CCP Determination on Chocolate Candy Processing in ATP Nglanggeran Yogyakarta

Abstract

Indonesia is the third largest cocoa producer in the world after Ivory Coast and Ghana. With this potential, many industries in Indonesia process cocoa beans into various products, especially chocolate. One of the products in Agricultural Techno Park (ATP) Nglanggeran is chocolate candy. Chocolate candy must be safe for the consumer. Therefore this research aimed to assess the Good Manufacturing Practices (GMP) application and Critical Control Point (CCP) determination at the processing stage of chocolate candy in ATP Nglanggeran. In this study, observation and interview were conducted by the employees at Taman Teknologi Pertanian. Furthermore, assessment of GMP application with guidelines on Good Food Production Methods for Household Industries (Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga/CPPB-IRT) was conducted. Assessment of process was analyzed based on process flowchart, water content analysis and water activity analysis in samples of steaming, roasting, deshelling, mixing and refining, conching, and chocolate candy. The last step was Critical Control Point (CCP) determination at the chocolate candy processing. From the analysis results of water content and water activity obtained that the processing of chocolate candy had not been able to eliminate the contamination of fungi, especially Aspergillus niger. The Critical Control Point (CCP) of the process was at the roasting and conching processes.