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All Journal Jurnal Teknologi Industri Pertanian JURNAL ABDI MASYARAKAT INDONESIA (JAMIN)
Jaquline Glenadys Siregar
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Engineering Environmental Science Industrial & Manufacturing Engineering Other

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PENGENDALIAN KUALITAS PANGAN DENGAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA PROSES PRODUKSI DODOL BETAWI (STUDI KASUS UKM MC) Rina Fitriana; Wawan Kurniawan; Jaquline Glenadys Siregar
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.1.110

Abstract

Small and medium enterprise (SME) MC is a business in food industri which produces dodol betawi. Problems in the production process is using human who aren’t yet familiar with the attributes of cooking equipment as well as proper guidance in food production process. Workers haven’t recognized yet the importance of employee hygine regarding physical and bacterial hazards from the body so it doesn’t contaminate the food. The purpose of this study is to analyze the discrepancy of SME MC in implementing Good Manufacturing Practice (GMP) regulations so that discussing higher safety on products using the Failure Mode and Effect Analysis (FMEA) method can improve dodol food quality, and provide quality improvement.Based in laboratory tests of dodol betawi products, there are Escherichia coli bacteria provide evidence that storage errors in the drying process, when dodol already 1 week old, it causes the fungus Aspergillus flavus growth. The amount of Escherichia coli bacteria was found 25.000 bacteria/cc. The purpose of this research is to give improvement of sanitation operations standards for employee health in the production process of Dodol Betawi by using one of the Hazard Analysis and Critical Control Point (HACCP) methods, namely the application of Good Manufacturing Practice (GMP). The implementation of Good Manufacturing Practices (GMP) in this research is to provide cooking attribute equipment. The results of the implementation were able to reduce Escherichia coli bacteria by 10,000 bacteria / cc. The results of these improvements are expected to be able to make the MC UKM more trusted and widely known to the public. Keywords: good manufacturing practice (GMP), failure mode and effect analysis (FMEA), laboratory test, quality food
PROGRAM KEMITRAAN MASYARAKAT USAHA KECIL MENENGAH DODOL BETAWI MC DI JAKARTA Rina Fitriana; Wawan Kurniawan; Anung Barlianto Ariwibowo; Brahmantyo Anggoro; Ralph Vincent Sapulette; Jaquline Glenadys Siregar
Jurnal Abdi Masyarakat Indonesia (JAMIN) Vol 3 No 2 (2021): JURNAL ABDI MASYARAKAT INDONESIA (JAMIN)
Publisher : Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.941 KB) | DOI: 10.25105/jamin.v3i2.10580

Abstract

Program Kemitraan Masyarakat berupa pendampingan untuk Usaha Kecil Menengah (UKM) dodol Betawi di Jakarta. UKM  dodol Betawi  MC merupakan usaha makanan tradisional khas Betawi. UKM dodol MC memiliki keinginan untuk membuat sistem informasi pemasaran, perbaikan kualitas produk, dan diberikan alat untuk menggulung dodol agar mempermudah pengemasan. Tujuan dari Program kemitraan masyarakat adalah untuk melaksanakan pendampingan dengan membangun suatu sistem informasi dalam pemasaran, perbaikan Good Manufacturing Practice (GMP) untuk menjamin kualitas produk. Sistem Informasi Pemasaran berbasis tautan http://dodolhjmamascondet.com/ yang dihasilkan untuk UKM pegusaha dodol Betawi MC bertujuan untuk memasarkan Dodol Betawi atau jenis makanan Betawi lainnya.  Peremajaan Good Manufacturing Practice (GMP) tersebut dilakukan dengan pemberian Tampilan GMP dan masker, sarung tangan, topi,  apron (celemek), dan sepatu. Perancangan dan pembuatan mesin pelinting dodol digunakan untuk mempermudah UKM Dodol untuk menggulung dodol sehingga tidak melakukan penggulungan hanya dengan menggunakan tangan.
Co-Authors Anak Agung Istri Sri Wiadnyani Anung B Ariwibowo Brahmantyo Anggoro Ralph Vincent Sapulette Rina Fitriana Rina Fitriana Wawan Kurniawan