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All Journal JURNAL ILMIAH PENELITIAN MAHASISWA Journal of Creative Industries and Vocational Innovation
Martiza Alea Ramadhany
Universitas Negeri Surabaya
Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology

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Analysis Handling Vegetables on Part Receiving and Preparation at PT. Mapan Sukses Sejahtera Martiza Alea Ramadhany; Lilis Sulandari; Aisha Nurin Kamiliya
Journal of Creative Industries and Vocational Innovation Vol. 1 No. 1 (2025)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/visiora.v1i1.45911

Abstract

Vegetables are food ingredients that come from parts of plants such as leaves, stems and flowers. on vegetables, vegetables Also is material Which easily damaged. Handling must be appropriate from the receiving stage to the preparation stage . In one of the food industries, PT. Mapan Sukses Sejahtera, food processing and distribution has its own standards and procedures for handling raw materials, including vegetables. Handling Which not enough appropriate Also can causing cross-contamination, waste of ingredients, and a decrease in the nutritional value and freshness of vegetables. Objective: This study aims to analyze the handling system implemented at PT. Mapan Sukses Sejahtera for several types of vegetables from the receiving stage and also from the preparation stage . Method: This research uses a qualitative descriptive approach through direct observation, interviews with internal parties. company (staff Receiving , staff Quality Control , And preparation staff ), as well as studies documentation report reception goods, goods delivery procedures. Results: The results of the study show that PT Mapan Sukses Sejahtera has implemented a good vegetable handling system, by implementing good procedures in receiving vegetables. Which in accordance provision, sorting vegetables Which Good, and packaging of vegetables in the receiving section , as well as cleaning and washing clean vegetables, storing vegetables in the preparation section . Conclusion: System handling vegetables on part Receiving is carried out systematically through document checks, verification of the type and quantity of ingredients, and quality checks by Quality Control . Unsuitable vegetables are returned to the supplier , while suitable vegetables are packaged, labeled, and shipped using chiller trucks . Meanwhile, in the receiving section, vegetables are cleaned, weighed, and cut as needed. Tools such as knives and cutting boards are separated to prevent cross-contamination. Ingredients are stored in closed bowls in cold storage and monitored regularly by supervisors
Analisis Penerapan Good Handling Practice Sayuran Cabai Merah Besar (Capsicum annuum L) di PT. BWT Martiza Alea Ramadhany; Lilis Sulandari
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 5 (2026): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i5.2926

Abstract

Large red chili peppers (Capsicum annuum L.) are a horticultural commodity that is highly perishable due to their high water content and relatively short shelf life. Improper postharvest handling can lead to quality deterioration and spoilage, necessitating the implementation of Good Handling Practices (GHP) to maintain food quality and safety. This study aims to evaluate the implementation of GHP for large red chili peppers at PT. BWT during the receiving, preparation, and storage stages. The method used in this study is qualitative descriptive research through observation, interviews, and documentation. The results of the study indicate that the implementation of GHP at PT. BWT has been quite effective, encompassing quality inspection using the AQL method, sorting, trimming, washing, labeling, the use of PPE, as well as storage with temperature control and a FIFO system. However, there are still workers who are not consistently wearing face masks during production.
Co-Authors Aisha Nurin Kamiliya Lilis Sulandari