THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY

Food ScienTech Journal

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Title THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY
 
Creator Hidayat, Taufik; Agency for Assesment and Aplication of Technology, Center of Technology for Agroindustry
Najah, Zulfatun; Department of Food Technology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Serang, Indonesia
Putri, Nia Ariani; Department of Food Technology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Serang, Indonesia
Zulmaneri, Zulmaneri; Department of Agribusiness Islamic University of Syarif Hidayatullah Indonesia
 
Subject
GMP, SME, fish processing
 
Description The application of Good Manufacturing Practices (GMP) is a parameter towards Hazard Analytical Critical Control Procces (HACCP). The Center for Small and Medium Enterprise (SME) X in Balikpapan needs to evaluate its production process to improve the fisheries processing industry that fits the GMP criteria. This study aims to evaluate the application of GMP in fish processing SEM Center. GMP evaluation carries out by looking at the production and building processes through interview and documentation. The evaluation result shows that the facilities and infrastructure of SEM center need to be improved to meet the implementation of good GMP, since it has many critical and major deviations that need to be enhanced in terms of buildings and production processes. Based on the observations, it shows that there are 20 minor findings, 30 major findings, 28 serious findings, and 30 critical findings that are found. Deviations in the SEM center is categorized as D grade, so they are not feasible for a production process.
 
Publisher University of Sultan Ageng Tirtayasa
 
Contributor
 
Date 2019-12-04
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untirta.ac.id/index.php/fsj/article/view/6245
10.33512/fsj.v1i1.6245
 
Source Food ScienTech Journal; Vol 1, No 1 (2019); 45-53
2715-422X
2685-4279
10.33512/fsj.v1i1
 
Language eng
 
Relation http://jurnal.untirta.ac.id/index.php/fsj/article/view/6245/pdf_6
 
Rights Copyright (c) 2019 Food ScienTech Journal
 

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