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All Journal Jurnal Ekonomi Bisnis Dan Industri (EBI)
Riana Wulan Safitri
Universitas 17 Agustus 1945 Jakarta
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

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Pengaruh Penerapan Good Manufacturing Practices (GMP) Dan Penyusunan Sanitasi Standar Operasional Prosedur (SSOP) terhadap Proses Pengolahan Cumi Beku yang Dimoderasi oleh Sistem Hazard Analysis Critical Control Point (HACCP) pada PT. Sanjaya Internasional Fishery Ari Soeti Yani; Riana Wulan Safitri
Jurnal EBI Vol 3, No 1 (2021): Jurnal Ekonomi Bisnis dan Industri
Publisher : Fakultas Ekonomi dan Bisnis, Universitas Catur Insan Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52061/ebi.v3i1.31

Abstract

This Study aims to determine the effect of the application of Good Manucturing Practices (GMP) and the preparation of Sanitation Standard Operational Procedure (SSOP) on the processing of frozen squid, and determine the effect of the Hazard Analysis Critical Control Point (HACCP) system as a moderating variable. The results of the research that love been carried out show the influence of the implementation of Good Manufacturing Practices (GMP), preparation of Sanitasi Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HACCP) on the processing frozen squid. However, moderating the Hazard Analysis Critical Control Point (HACCP) is not able to moderate the Good Manufacturing Practices (GMP) and Sanitation Standard Operational Procedure of the frozen squid processing. From this research, it is explained one of the effects is that there are still irregularities in craying out the application of Good Manufacturing Practices (GMP), Sanitation Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HAACP) to the frozen squid processing.
Co-Authors Ari Soeti Yani