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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Sugiyono Sugiyono
Divisi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Teknologi, IPB University, Bogor. South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Pengaruh Program Pangan Aman Goes to Campus Batch 4 terhadap Pengetahuan Mahasiswa dan Penerapan CPPOB di UMK Pangan Olahan Indriemayatie Asri Gani; Sugiyono Sugiyono; Winiati P. Rahayu; Athiah Kamila
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2026.13.1.80

Abstract

Micro, Small, Enterprises (MSEs) of food products in Indonesia face a major challenge related to food safety. To address this issue, one of the Food and Drug Supervisory Agency (BPOM's) efforts was to launch the Safe Food Goes to Campus (SFGS) program in collaboration with the Ministry of Education, Culture, Research, and Technology. SFGS involved students as agents of change to help business actors understand and implement food safety practices. This research aimed to measure the knowledge of participants regarding good manufacturing practices for processed food (GMP), measure the effectiveness of the SFGS program in fulfilling GMP in MSEs of food products, and develop recommendations for the SFGS program. The research population consisted of 114 SFGS program participants and 114 MSEs of food products. The research was conducted using a survey and a quasi-experimental one-group pre-test post-test design. The data analysis method used a normality test, bivariate analysis, and N-gain test. The results of the analysis showed that SFGS improved students’ know-ledge and had a positive impact on the implementation of GMP in MSEs of food products. Based on the N-gain test, the percentage of the SFGS program effectiveness on students’ knowledge reached 79% for the briefing stage and 90% for the food safety instructor training stage. The application of GMP in MSEs of food products after assistance has in-creased compared to before assistance, as shown by the increase in MSEs of food product Class from D to A by 36%.
Co-Authors Athiah Kamila Indriemayatie Asri Gani Winiati P. Rahayu