GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY

Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating pr...

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Autores principales:	Zulfatun Najah, Gita Dwi Lestari, Ahmad Mujaki Diwan, Muhammad Dhabit Dzikribillah, Muhammad Rizal Febriansah, Rita Purnamasari, Dian Anggraeni
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	good manufacturing practices, milkfish satay, banten, small medium enterpraise Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec
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spelling	oai:doaj.org-article:0984f34f8f9e4cb2a54b47f24f504dec2021-12-01T14:01:06ZGOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY2685-42792715-422X10.33512/fsj.v2i2.10398https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec2020-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/10398https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XMilkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation.Zulfatun NajahGita Dwi LestariAhmad Mujaki DiwanMuhammad Dhabit DzikribillahMuhammad Rizal FebriansahRita PurnamasariDian AnggraeniDepartment of Food Technologyarticlegood manufacturing practices, milkfish satay, banten, small medium enterpraiseFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 2, Pp 104-110 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	good manufacturing practices, milkfish satay, banten, small medium enterpraise Food processing and manufacture TP368-456
spellingShingle	good manufacturing practices, milkfish satay, banten, small medium enterpraise Food processing and manufacture TP368-456 Zulfatun Najah Gita Dwi Lestari Ahmad Mujaki Diwan Muhammad Dhabit Dzikribillah Muhammad Rizal Febriansah Rita Purnamasari Dian Anggraeni GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
description	Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation.
format	article
author	Zulfatun Najah Gita Dwi Lestari Ahmad Mujaki Diwan Muhammad Dhabit Dzikribillah Muhammad Rizal Febriansah Rita Purnamasari Dian Anggraeni
author_facet	Zulfatun Najah Gita Dwi Lestari Ahmad Mujaki Diwan Muhammad Dhabit Dzikribillah Muhammad Rizal Febriansah Rita Purnamasari Dian Anggraeni
author_sort	Zulfatun Najah
title	GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
title_short	GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
title_full	GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
title_fullStr	GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
title_full_unstemmed	GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
title_sort	good manufacturing practices (gmp) in small enterprise of milkfish satay
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec
work_keys_str_mv	AT zulfatunnajah goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay AT gitadwilestari goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay AT ahmadmujakidiwan goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay AT muhammaddhabitdzikribillah goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay AT muhammadrizalfebriansah goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay AT ritapurnamasari goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay AT diananggraeni goodmanufacturingpracticesgmpinsmallenterpriseofmilkfishsatay
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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY

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