scholarly journals KAJIAN PENGENDALIAN MUTU PRODUK TUNA LOIN PRECOOKED FROZEN MENGGUNAKAN METODE SKALA LIKERT DI PERUSAHAAN PEMBEKUAN TUNA

2020 ◽  
Vol 2 (1) ◽  
pp. 29
Author(s):  
Sumartini Sumartini ◽  
Kurnia Sada Harahap ◽  
Sthevany Sthevany
Keyword(s):  
Operating Procedure ◽  
Standard Operating Procedure ◽  
Good Manufacturing Practices ◽  
Standard Operating

Industri pengolahan pangan dan hasil perikanan secara simultan meningkatkan concern di bidang keamanan pangan dan pengendalian mutu. Pengendalian mutu yang paling dasar adalah GMP (Good Manufacturing Practices) dan SSOP (Sanitation Standard Operating Procedure) sesuai dengan standar yang telah ditetapkan. Tujuan dari penelitian ini adalah untuk mengetahui dan mengkaji sistem pengendalian mutu pada proses pengolahan Tuna Loin Precooked Frozen sebagai dasar kunci pengambilan strategi dan kebijakan dalam penerapan pengendalian pangan dan hasil perikanan dalam skala eksport. Metode yang digunakan pada kajian pengendalian mutu ini menggunakan metode Skala Likert yang merupakan metode kuantitatif pengukuran pendapat seseorang menggunakan kuesioner untuk mengetahui skala sikap terhadap objek tertentu. Proses pengolahan Tuna Loin Precooked Frozen di Perusahaan Pembekuan Tuna X terdapat beberapa proses yaitu: Penerimaan bahan baku, Pelelehan, Penyiangan, Penyortiran, pemasakan, Pendinginan (spray I dan II), Pengkulitan, Pembersihan, Pengemasan (I), Pemvakuman, Pendeteksi Logam, Pembekuan, Pengemasan (II), Penyimpanan beku dan Pemuatan. Penilaian skala likert dari responden terhadap pengendalian mutu dengan hasil skor yang diperoleh dari kuesioner penerapan GMP (Good Manufacturing Practices) 92%, penerapan SSOP (Sanitation Standard Operating Procedure) 94,4% serta Pengendalian Mutu Terpadu 92%. Berdasarkan hasil tersebut maka Perusahaan Pembekuan Tuna X dapat menjadi alternatif industri pangan dan pengolahan hasil perikanan yang menerapkan dan melakukan pengendalian  manajemen mutu secara konsisten

scholarly journals Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs

2020 ◽  
Vol 8 (1) ◽  
pp. 7
Author(s):  
Sucipto Sucipto ◽  
Petri Wani Sumbayak ◽  
Claudia Gadizza Perdani
Keyword(s):  
Operating Procedure ◽  
Small And Medium Enterprises ◽  
Standard Operating Procedure ◽  
Employee Health ◽  
Production Equipment ◽  
Sustainable Production ◽  
Health Control ◽  
Observation Methods ◽  
Good Manufacturing Practices ◽  
Standard Operating

Resources efficiency in production is essential to support sustainable production. “X” Bakery is one of the bread small and medium enterprises (SMEs) in Batu, East Java Indonesia. This study aimed to evaluate the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) in bread processing of SMEs production. This research used observation methods, interviews, and questionnaires. Respondents in this research are supervisors and employees of “X” Bakery. The results of this study indicated that the GMP implementation achieved 58.3% and SSOP of 52.3%, implying this industry had been standing under a minimum of 60%. This industry had poor qualified of GMP and SSOP. Five aspects of GMP have be fulfilled, namely the location and environment, production equipment, process control, food labelling, and product recall. Although, nine elements that have not met, namely buildings and facilities, water supply, sanitation facilities and activities, pest control, employee health, storage, supervision by the responsible person, employee documentation, and training. Furthermore, three aspects of SSOP have met, namely the prevention of cross-contamination, food protection, and labelling. There are five elements have not fulfilled SSOP criterias, namely the security of water, surface hygiene, sanitation facilities, and employee health control and pest prevention. The weakest indicator for each GMP and SSOP implementation are supervision and employee's health control respectively. Therefore, it was necessary to increase the employee's knowledge, the addition of supporting facilities, and production supervision to improve the implementation of GMP, SSOP, and sustainable production.

scholarly journals Perbaikan Proses Produksi pada IKM Tahu Sari Murni Mojosongo Menggunakan Metode Good Manufacturing Practice (GMP) dan Work Improvement In Small Enterprise (WISE)

2020 ◽  
Vol 6 (1) ◽  
pp. 88-98
Author(s):  
Bambang Suhardi ◽  
Riska Permana Sari ◽  
Pringgo Widyo Laksono
Keyword(s):  
Operating Procedure ◽  
Analytical Hierarchy Process ◽  
Standard Operating Procedure ◽  
Good Manufacturing Practice ◽  
Small Enterprise ◽  
Good Manufacturing Practices ◽  
Standard Operating ◽  
Hierarchy Process

IKM Tahu Sari Murni Mojosongo adalah industri tahu yang sedang berkembang di Surakarta. Proses produksi di IKM Tahu ini belum menerapkan standar Good Manufacturing Practices (GMP) yang dikeluarkan oleh BPOM (Badan Pengawas Obat dan Makanan) dan belum memperhatikan keselamatan kerja karyawan seperti dalam pedoman Work Improvement In Small Enterprise (WISE). Hal ini dibuktikan dengan hasil evaluasi kondisi aktual dengan pedoman GMP dan WISE masih banyak ditemukan penyimpangan. Penelitian ini bertujuan untuk melakukan perbaikan proses produksi di IKM yang dievaluasi menggunakan daftar periksa GMP-WISE. Daftar periksa GMP-WISE yang diperoleh memiliki 6 kriteria yaitu penyimpanan dan penanganan material/peralatan, desain tempat kerja, fasilitas kesejahteraan, organisasi pekerjaan, pengendalian proses produksi, dan program higiene dan sanitasi. Penilaian daftar periksa tersebut diperkuat dengan menggunakan metode Analytical Hierarchy Process (AHP) untuk mendapatkan keputusan terbaik dari sejumlah kriteria pada daftar periksa GMP-WISE. Hasil dari penilaian menunjukkan bahwa kriteria program higiene dan sanitasi di IKM merupakan prioritas perbaikan proses produksi. Usulan yang diberikan untuk perbaikan proses produksi di IKM adalah perancangan peraturan rutin karyawan produksi dan perancangan Standard Operating Procedure (SOP) kebersihan area kerja.

IMPLEMENTASI SISTEM PENGENDALIAN INTERNAL PADA PERUSAHAAN JASA

2019 ◽  
Vol 2 (2) ◽  
pp. 110
Author(s):  
Wahyu Wahyu Wahyu ◽  
Marliyati Marliyati Marliyati ◽  
I. Nyoman Romangsi
Keyword(s):  
Risk Assessment ◽  
Operating Procedure ◽  
Internal Control ◽  
Standard Operating Procedure ◽  
Control Environment ◽  
Service Company ◽  
Standard Operating ◽  
Information And Communication

The aim of this article is to analyze internal control in service company. The analyze used the components of internal control according to COSO: control environment, risk assessment, control activities, information and communication, monitoring. Analysis of internal control used the data obtained through observation, questionnaires, interview, and documentary. Based on this analysis results can be concluded, that the dual positions refer with company SOP (Standard Operating Procedure). Separation of task does not work because that the dual positions. Therefore, the component of control activities applied at company is not in accordance with the component of control activities according to COSO. Nonconformity components still results in very effective internal control because the purpose of the internal control still remains to be achieved even though there are components that are not in accordance with the internal control components according to COSO.

PENENTUAN STANDARD OPERATING PROCEDURE (SOP) PADA DODOL JEWAWUT

2018 ◽  
Vol 7 (2) ◽  
pp. 95
Author(s):  
Indrastuti Indrastuti ◽  
Fatmawaty Damrah
Keyword(s):  
Operating Procedure ◽  
Standard Operating Procedure ◽  
Standard Operating

Description of the standard operating procedure «Operating procedures for a nurse when interviewing patients within the regular medical examination of certain groups of adult population»

2020 ◽  
pp. 33-38
Author(s):  
N. Katkasova ◽  
L. Pudovinnikova
Keyword(s):  
Operating Procedure ◽  
Nursing Staff ◽  
Adult Population ◽  
Standard Operating Procedure ◽  
Medical Examination ◽  
Standard Process ◽  
Standard Operating

This standard operating procedure (SOP) determines the standard process of filling out questionnaire by a nurse, it is introduced into the practice of nursing staff of the Samara City Clinical Polyclinic No. 15.

Contents of standard operating procedure «Hygienic processing of hands»

2020 ◽  
pp. 64-66
Author(s):  
Svetlana Dashuk
Keyword(s):  
Operating Procedure ◽  
Standard Operating Procedure ◽  
Standard Operating

This standard operating procedure (SOP) defines the establishment of uniform requirements to compliance with the procedure for carrying out hygienic treatment of hands, has been introduced into the practical activities of medical workers of Tolyattin dental polyclinic No. 3.

Description of the standard operating procedure «Order of routine and comprehensive cleaning in premises»

2020 ◽  
pp. 71-74
Author(s):  
Svetlana Dashuk
Keyword(s):  
Operating Procedure ◽  
Standard Operating Procedure ◽  
Standard Operating

This standard operating procedure (DIS) defines the establishment of uniform requirements for compliance with the procedure for carrying out current and general cleaning in the premises, has been put into practice by cleaners of the office premises of Tolyattin dental polyclinic No. 3.

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