Analisis Penerapan Good Manufacturing Practices (GMP) pada Produksi Kacang Sihobuk di Kabupaten Tapanuli Utara Tahun 2024

Abstract

Implementing Good Manufacturing Practices (GMP) is crucial to producing safe, quality food products. The research aims to analyze the application of GMP in the production of Sihobuk Peanut in the North Tapanuli Regency. The type of research is a descriptive survey conducted from January to March 2024. The population is 6 Food Home Industries (IRTPs) with Food Home Industry Certificate (PIRT) and all IRTPs without PIRT. A sample of 10 IRTPs was taken using a purposive sampling technique—data collection methods through interviews, observation, documentation, and literature study. The measurement method used was a checklist sheet according to BPOM Regulation Number HK. 03.1.23.04.12.2207 2012. The data analysis method uses univariate analysis. The survey results found that 60% were without PIRT, 80% came from Sipoholon District, 70% were family-run, 40% produced three times a week, 40% had a production capacity of 12 kg per day, and 80% marketed their products outside the region. Production stages include drying (2-3 days), first sorting, soaking (12 hours), roasting (2.5-3 hours), second sorting, packaging and distribution. The research showed that 27.02% of GMP parameters were not met homogeneously in all IRTPs. All IRTPs had one minor nonconformity, 50% had one major nonconformity, 40% had eight serious nonconformities, and 30% had six critical nonconformities. The average implementation of GMP in IRTPs with PIRT is 69.67%, while those without PIRT are 55.18%. The conclusion is that the implementation of GMP in all IRTPs is at level IV. The advice for all IRTPs is to conduct continuous internal audits and make improvements such as creating employee hygiene regulations, recording and documentation, and attending food safety training