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All Journal Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
Sari Widya Utami
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.
Evaluasi Penerapan CPPB – IRTP Berbasis SWOT Pada UMKM CST Healthy Food Di Cilacap: Evaluation of the Implementation of Good Manufacturing Practices for Home-Based Food Industries (CPPB-IRTP) Using a SWOT-Based Approach at the MSME "CST Healthy Food" in Cilacap Bentry Sarah Chaerunia; Ayunda Diningrum; Ayuni Ika Suryaningsih; Muhammad Zidan Nurfayiz; 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/dy88d337

Abstract

The rapid expansion of Micro, Small, and Medium Enterprises (MSMEs) in the food sector has increased the need for implementing standardized food safety systems to ensure product quality and consumer safety. Nevertheless, limitations in facilities, infrastructure, and human resource capabilities remain significant challenges in the implementation of Good Manufacturing Practices for Home Food Industries (CPPB-IRT). This study aimed to evaluate the implementation of CPPB-IRT at CST Healthy Food MSME in Cilacap Regency and to identify the supporting and inhibiting factors affecting its application. A descriptive qualitative approach was employed through direct observation, interviews, documentation, and literature review. The collected data were analyzed using a SWOT framework to identify the strengths, weaknesses, opportunities, and threats associated with the implementation of CPPB-IRT. The findings revealed that CST Healthy Food possesses several strengths, including a clear separation of six production zones, a systematic and well-controlled production flow, strong management commitment to food safety, the availability of a dedicated employee area separated from the production room, and a facility layout that complies with CPPB-IRT requirements. However, a weakness was identified in the form of inadequate environmental cleanliness in the area surrounding the production facility, as evidenced by scattered waste. Despite this issue, opportunities exist to enhance compliance with food safety standards through government-supported training and assistance programs, as well as the implementation of improved sanitation and documentation systems. Overall, the implementation of CPPB-IRT at CST Healthy Food has been carried out effectively. However, improvements in environmental sanitation and documentation practices are still necessary to strengthen compliance and support the continuous improvement of food quality and safety. Keywords: CPPB-IRT, food safety, MSMEs, SWOT analysis, environmental sanitation.
Co-Authors Ayunda Diningrum Ayuni Ika Suryaningsih Bentry Sarah Chaerunia Fadhiilah Parameswary Muhammad Zidan Nurfayiz Sheva Faturrohman Teskiya Ujiandini