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

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Evaluasi Penerapan GMP Menggunakan Diagram Fishbone di Industri Mie Instant PT. XYZ Fahri Rizal Syahid; Aji Jumiono
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.v7i2.19931

Abstract

Good Manufacturing Practices (GMP) are guidelines in food production processes aimed at ensuring product safety, quality, and consistency. Evaluating GMP implementation is essential to identify non-conformance factors and develop corrective strategies. This study aims to evaluate GMP implementation in an instant noodle industry, PT. XYZ, using the fishbone diagram approach. The methodology involved in-depth interviews and observations as primary data sources, complemented by documentation studies and literature reviews as secondary data. The analysis revealed five main aspects influencing GMP effectiveness: man, method, machine, material, and environment. Contributing factors include inadequate training, weak monitoring systems, unhygienic machine design, non-standard raw materials, and suboptimal zoning and ventilation systems. The fishbone diagram effectively categorized root causes and served as a basis for designing corrective actions. Optimal GMP implementation is crucial for ensuring food safety, enhancing production efficiency, and maintaining the reputation of food industries in a competitive market.
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 Lia Amalia Mardiah Syahrir Akil