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All Journal Seminar Nasional Lahan Suboptimal Jurnal Sains dan Teknologi Pangan
Okti Ruenda
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Other

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Adaptasi Usaha Mikro, Kecil, dan Menengah (UMKM) Bandeng Presto Selama Masa Pandemi Covid-19: Studi Kasus di Kota Semarang Ch. Retnaningsih; Berta Bekti R; Okti Ruenda
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Retnaningsih Ch, Bekti RB, Ruenda O. 2020. Adaptation of Presto Milkfish Small and Medium Enterprises (SMEs) during the covid-19 pandemic: a case study in Semarang city. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. 1-11. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Presto milkfish is one of the processed seafood product produced by SMEs in the city of Semarang. A case study conducted on 30 samples of SME processed seafood aims to determine the adaptations during the Covid-19 pandemic. The case study method is carried out by surveying the production location of SMEs. From the results of this case study, it was found that out of 18 samples of SMEs that produced presto milkfish, 72% had adapted their business in various ways such as product development innovation to improve quality. The number of samples of SMEs that innovated was 50%, and those that did not innovate on the products produced were 50%. Business adaptation by presto milkfish SMEs needs to be done for business continuity during the Covid-19 pandemic.
EVALUASI IMPLEMENTASI CPPB IRT DAN PENYUSUNAN REKOMENDASI HACCP PADA UMKM TEMPE XYZ DI BANDAR LAMPUNG Wafi Adizara Muzakki; Okti Ruenda; Ilham Marvie; Novi Wijayanti; Ajeng Ayuningtias; Yuni Alfiyani Nurrahmah; Maysi Wulandari; Velinda Puspita Praja; Anggun Qoriyati
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/vmp9x047

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Tempe is a traditional Indonesian food produced through the fermentation of Rhizopus mold. During its production process, tempe is vulnerable to microbial contamination, which may lead to foodborne illnesses. Therefore, implementing a food safety system is essential to ensure product quality and increase consumer trust. This study aims to evaluate the compliance of Good Processed Food Production Methods for Home Industry (CPPB-IRT) and to develop a Hazard Analysis Critical Control Point (HACCP) plan at the Tempe XYZ MSME in Bandar Lampung. A descriptive quantitative approach was used, with primary data collected through direct observation and interviews, and secondary data from relevant documents and regulations. The evaluation results show that Tempe XYZ falls under IRTP level 4 due to 12 critical non-conformities, 15 serious, 3 major, and 1 minor non-conformity. Daily internal audits are recommended to support continuous improvement. The business has not yet implemented a HACCP system, but analysis identified five Critical Control Points (CCPs) at the stages of raw material reception, boiling, grinding, fermentation, and packaging. This study is expected to serve as a foundation for strengthening food safety management systems in small-scale tempe industries and supporting the quality improvement of traditional Indonesian food products.
Co-Authors Ajeng Ayuningtias Anggun Qoriyati Berta Bekti R Ch. Retnaningsih Maysi Wulandari Novi Wijayanti Velinda Puspita Praja Wafi Adizara Muzakki Yuni Alfiyani Nurrahmah