Penerapan Sistem GMP (Good Manufacturing Practices) pada Usaha Mikro Tahu Tempe Benjo di Desa Lambusa Kabupaten Konawe Selatan

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui penerapan sistem GMP pada usaha mikro tahu tempe benjo di Desa Lambusa Kecamatan Konda Kabupaten Konawe Selatan. Metode penelitian menggunakan metode survey pada usaha mikro tahu tempe benjo dan dianalisis secara deskriptif kuantitatif. Subjek penelitian adalah (a) bangunan tempat penyelengaraan produk makanan, (b) cara pengolahan produk makanan, (c) peralatan yang digunakan, dan (d) tenaga karyawan. Hasil penelitian menunjukan bahwa penerapan sistem Good Manufacturing Practices (GMP) usaha mikro tahu tempe benjo tergolong dalam kategori efektif, terlihat pada: (a) keadaan sanitasi bangunan (66%); (b) keadaan sanitasi cara pengolahan produk makanan (86%); (c) keadaan peralatan yang digunakan (58%), dan (d) keadaan hygiene karyawan (55%). Jumlah dari: (a) keadaan sanitasi bangunan; (b) sanitasi cara pengolahan produk makanan; (c) sanitasi keadaan peralatan yang digunakan, dan (d) keadaan higiene karyawan, yang jika dirata-ratakan dari ke empat aspek yang dinilai diperoleh hasil sebesar 66,25% sehingga masuk dalam kategori efektif. ABSTRACT: This study aims to determine the application of the GMP system in the micro-business of tofu and tempe benjo in Lambusa Village, Konda District, South Konawe Regency. The research method used a survey method on tofu and tempe benjo micro-enterprises and analyzed descriptively quantitative. The research subjects are (a) the building where the food product is held, (b) the processing method of the food product, (c) the equipment used, and (d) the staff. The results showed that the application of the Good Manufacturing Practices (GMP) system for micro-enterprises tofu and tempe benjo was categorized as effective, as seen in (a) the condition of building sanitation (66%); (b) sanitary conditions in the processing of food products (86%); (c) the state of the equipment used (58%), and (d) the state of employee hygiene (55%). The sum of (a) the sanitary condition of the building; (b) sanitation of food product processing methods; (c) sanitation condition of the equipment used, and (d) The average employee hygiene which, if averaged from the four aspects assessed, the result is 66.25%. so that it falls into the effective category.