Evaluasi Penerapan CPPB – IRTP Berbasis SWOT Pada UMKM CST Healthy Food Di Cilacap: Evaluation of the Implementation of Good Manufacturing Practices for Home-Based Food Industries (CPPB-IRTP) Using a SWOT-Based Approach at the MSME "CST Healthy Food" in Cilacap

Bentry Sarah Chaerunia (Program Studi Pengembangan Produk Agroindustri, Jurusan Rekayasa Mesin Industri Pertanian, Politeknik Negeri Cilacap)
Ayunda Diningrum (Program Studi Pengembangan Produk Agroindustri, Jurusan Rekayasa Mesin Industri Pertanian, Politeknik Negeri Cilacap)
Ayuni Ika Suryaningsih (Program Studi Pengembangan Produk Agroindustri, Jurusan Rekayasa Mesin Industri Pertanian, Politeknik Negeri Cilacap)
Muhammad Zidan Nurfayiz (Program Studi Pengembangan Produk Agroindustri, Jurusan Rekayasa Mesin Industri Pertanian, Politeknik Negeri Cilacap)
Sari Widya Utami (Program Studi Pengembangan Produk Agroindustri, Jurusan Rekayasa Mesin Industri Pertanian, Politeknik Negeri Cilacap)

Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
Vol. 6 No. 2 (2026): SURIMI : Oktober 2026

The rapid expansion of Micro, Small, and Medium Enterprises (MSMEs) in the food sector has increased the need for implementing standardized food safety systems to ensure product quality and consumer safety. Nevertheless, limitations in facilities, infrastructure, and human resource capabilities remain significant challenges in the implementation of Good Manufacturing Practices for Home Food Industries (CPPB-IRT). This study aimed to evaluate the implementation of CPPB-IRT at CST Healthy Food MSME in Cilacap Regency and to identify the supporting and inhibiting factors affecting its application. A descriptive qualitative approach was employed through direct observation, interviews, documentation, and literature review. The collected data were analyzed using a SWOT framework to identify the strengths, weaknesses, opportunities, and threats associated with the implementation of CPPB-IRT. The findings revealed that CST Healthy Food possesses several strengths, including a clear separation of six production zones, a systematic and well-controlled production flow, strong management commitment to food safety, the availability of a dedicated employee area separated from the production room, and a facility layout that complies with CPPB-IRT requirements. However, a weakness was identified in the form of inadequate environmental cleanliness in the area surrounding the production facility, as evidenced by scattered waste. Despite this issue, opportunities exist to enhance compliance with food safety standards through government-supported training and assistance programs, as well as the implementation of improved sanitation and documentation systems. Overall, the implementation of CPPB-IRT at CST Healthy Food has been carried out effectively. However, improvements in environmental sanitation and documentation practices are still necessary to strengthen compliance and support the continuous improvement of food quality and safety. Keywords: CPPB-IRT, food safety, MSMEs, SWOT analysis, environmental sanitation.