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All Journal Jurnal Ilmiah Pangan Halal
Lia Amalia
Magister Teknologi Pangan, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Strategi Implementasi dan Legalitas Cara Produksi Pangan Olahan yang Baik (CPPOB): Studi Kasus pada PT Kimika Bite Indonesia Mia Maesaroh; Lia Amalia; Muhammad Zainal Fanani
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19564

Abstract

Penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) merupakan langkah krusial dalam menjamin mutu dan keamanan pangan, serta menjadi syarat utama dalam memperoleh izin edar dari Badan Pengawas Obat dan Makanan (BPOM). PT Kimika Bite Indonesia, sebagai Usaha Mikro, Kecil, dan Menengah (UMKM) yang bergerak di bidang pangan olahan, berkomitmen untuk memenuhi persyaratan tersebut melalui penyusunan dan penerapan sistem CPPOB secara menyeluruh. Penelitian ini bertujuan untuk meningkatkan pemahaman tim produksi terhadap prinsip CPPOB, menyusun dokumen pendukung sesuai regulasi, menerapkan sistem di fasilitas produksi, serta memperoleh izin resmi dari BPOM. Metodologi yang digunakan meliputi analisis kondisi awal perusahaan, penyusunan dokumen mutu, pelatihan internal, implementasi sistem di lapangan, audit internal, hingga proses pengajuan izin. Hasil menunjukkan bahwa pendekatan bertahap dan sistematis mampu meningkatkan kesiapan perusahaan dalam memenuhi standar CPPOB. Pelatihan internal terbukti efektif dalam meningkatkan kesadaran dan keterampilan karyawan, sementara audit internal menjadi alat validasi penting sebelum pengajuan izin ke BPOM. Dengan penerapan CPPOB yang konsisten, PT Kimika Bite Indonesia tidak hanya memenuhi kewajiban regulasi, tetapi juga meningkatkan daya saing dan kepercayaan konsumen terhadap produk pangan olahannya.
Desain Strategi Pencegahan Kontaminasi Silang di Industri Mi Instan Fahri Rizal Syahid; Lia Amalia; Syahrir Akil; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24371

Abstract

The rapid growth of the instant noodle industry increases production complexity and the risk of cross-contamination through raw materials, personnel, equipment, sanitation activities, and shared production areas. This study aimed to identify internal and external factors affecting cross-contamination prevention and to determine priority strategies for an instant noodle company. The research was conducted through literature review, company document analysis, field observation, and expert judgment involving production, quality assurance/quality control, and warehouse personnel selected by purposive sampling. Internal and external conditions were evaluated using SWOT, Internal Factor Evaluation, External Factor Evaluation, and Internal-External matrices, while strategy priorities were determined using Fuzzy Analytical Hierarchy Process. The IFE and EFE scores were 2.636 and 2.929, respectively, placing the company in quadrant V, which indicates a hold and maintain position. Fuzzy AHP results showed that the main strategic priorities were strengthening food safety and halal certification systems through standard operating procedures, audits, and traceability; optimizing production space to support export regulatory compliance; and improving hygiene infrastructure through epoxy flooring, deep cleaning, and ATP-based verification. These strategies may strengthen cross-functional control and reduce cross-contamination risk in instant noodle production.
Co-Authors Aji Jumiono Erna Puspasari Fahri Rizal Syahid Mardiah Mia Maesaroh Muhammad Zainal Fanani Syahrir Akil