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All Journal Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
Sheva Faturrohman
Program Studi Pengembangan Produk Agroindustri, Jurusan Rekayasa Mesin Industri Pertanian, Politeknik Negeri Cilacap
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering

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Analisis Kepatuhan UMKM Lapak Bunda Maya terhadap Standar CPPB-IRT melalui Pendekatan SWOT: Analysis of Compliance with CPPB-IRT Standards by the MSME "Lapak Bunda Maya" Using a SWOT Approach Fadhiilah Parameswary; Sheva Faturrohman; Teskiya Ujiandini; Sari Widya Utami
Journal of SURIMI (Sustainable Research In Management of Agroindustry) Vol. 6 No. 2 (2026): SURIMI : Oktober 2026
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/xj90p844

Abstract

Many food Micro, Small, and Medium Enterprises (MSME) in Indonesia have not yet properly implemented Good Processed Food Manufacturing Practices for Home Industries (CPPB-IRT). The implementation of these standards plays an important role in ensuring food safety, improving product quality, and increasing consumer confidence in marketed products. This study aimed to evaluate the implementation of CPPB-IRT and formulate development strategies using the SWOT (Strengths, Weaknesses, Opportunities, and Threats) approach. The research employed a case study method with a qualitative descriptive approach at Lapak Bunda Maya MSME. Data were collected through observation, semi-structured interviews, and documentation based on the CPPB-IRT assessment guidelines issued by the Indonesian Food and Drug Authority (BPOM). The evaluated aspects included the production environment, buildings and facilities, equipment, sanitation, worker hygiene, process control, storage, documentation, and employee training. The results showed that most CPPB-IRT requirements had been implemented satisfactorily, particularly in the production environment, equipment, clean water availability, process control, and storage. However, several non-conformities were identified in worker hygiene, the use of personal protective equipment, sanitation facilities, production documentation, and employee training. Improving these aspects is expected to enhance food safety, product quality, consumer confidence, and business competitiveness.
Co-Authors Fadhiilah Parameswary Sari Widya Utami Teskiya Ujiandini