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Assessment of GMP Compliance in Tempe Production on Sepande Village

Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo · Vol. 26 No. 1 (2024) · hlm. 81–93

DOI
10.37149/bpsosek.v26i1.1341
ISSN
2656-4270
Terbit
2024-08-15
Penerbit
Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Food safety is an essential aspect of sanitation science. Food safety is an essential characteristic of life, both for food producers and consumers. Therefore, food processing enterprises must prioritize hygiene standards for the common good and maintain consumer confidence by improving food security assurances. The consumption of tempe by Indonesian people is relatively high because there is an advantage that tempe has in terms of nutritional value over other foods. The regulations of the Minister of Industry were issued by the Drug and Food Supervisory Authority (BPOM) 14 years ago, and the artisans should have already carried out the production process following the requirements of the regulations. The study aims to evaluate compliance with good manufacturing practices in Tempe production and analyze the correlation between compliance with good manufacturing practices and profits. The study was conducted in May 2024 in the village of Sepande. The number of respondents in this study is 50 tempe artisans, with the probability sampling techniques taking into account that Sepande Village is the area that has the most tempe industry homes and the highest tempe producer in the Candi district. The analysis method used in the first instance is the GMP assessment checklist form, then analyzed using the GAP Analysis method to analyze the gaps that occur, and in the second instance to analyze the costs and profits, then provide a list of questions with the Likert scale method, then correlated using the help of SPSS software with the Spearman Rank Test. The results show that based on the assessment of the aspects of Good Processed Food Production in Tempe products in the village of Sepande, the level of compliance has been applied following the regulations of the ministry as well as the benefits that influence the way good processed food is produced.

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  • University of Pembangunan Nasional Veteran Jawa Timur
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Bangkit Adil PambelaUniversity of Pembangunan Nasional Veteran Jawa Timur1
Sri WidayantiUniversity of Pembangunan Nasional Veteran Jawa Timur1
Dwi Kusuma WatiUniversity of Pembangunan Nasional Veteran Jawa Timur1
Risqi Firdaus SetiawanUniversity of Pembangunan Nasional Veteran Jawa Timur1

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Sumber metadata: OAI-PMH (metadata jurnal) https://ejournal.agribisnis.uho.ac.id/index.php/sosek/oai, pertama di-harvest 4 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Assessment of GMP Compliance in Tempe Production on  Sepande Village</dc:title>
	<dc:creator>Sari, Atika Permata</dc:creator>
	<dc:creator>Hendrarini, Hamidah</dc:creator>
	<dc:creator>Nurhadi, Eko</dc:creator>
	<dc:subject xml:lang="en-US">good manufacturing practices</dc:subject>
	<dc:subject xml:lang="en-US">home industry</dc:subject>
	<dc:subject xml:lang="en-US">tempe</dc:subject>
	<dc:description xml:lang="en-US">Food safety is an essential aspect of sanitation science. Food safety is an essential characteristic of life, both for food producers and consumers. Therefore, food processing enterprises must prioritize hygiene standards for the common good and maintain consumer confidence by improving food security assurances. The consumption of tempe by Indonesian people is relatively high because there is an advantage that tempe has in terms of nutritional value over other foods. The regulations of the Minister of Industry were issued by the Drug and Food Supervisory Authority (BPOM) 14 years ago, and the artisans should have already carried out the production process following the requirements of the regulations. The study aims to evaluate compliance with good manufacturing practices in Tempe production and analyze the correlation between compliance with good manufacturing practices and profits. The study was conducted in May 2024 in the village of Sepande. The number of respondents in this study is 50 tempe artisans, with the probability sampling techniques taking into account that Sepande Village is the area that has the most tempe industry homes and the highest tempe producer in the Candi district. The analysis method used in the first instance is the GMP assessment checklist form, then analyzed using the GAP Analysis method to analyze the gaps that occur, and in the second instance to analyze the costs and profits, then provide a list of questions with the Likert scale method, then correlated using the help of SPSS software with the Spearman Rank Test. The results show that based on the assessment of the aspects of Good Processed Food Production in Tempe products in the village of Sepande, the level of compliance has been applied following the regulations of the ministry as well as the benefits that influence the way good processed food is produced.</dc:description>
	<dc:publisher xml:lang="en-US">Department of Agribusiness, Halu Oleo University  Jointly with  Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)</dc:publisher>
	<dc:date>2024-08-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.agribisnis.uho.ac.id/index.php/sosek/article/view/1341</dc:identifier>
	<dc:identifier>10.37149/bpsosek.v26i1.1341</dc:identifier>
	<dc:source xml:lang="en-US">Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo; Vol. 26 No. 1 (2024); 81 - 93</dc:source>
	<dc:source>2656-4270</dc:source>
	<dc:source>10.37149/bpsosek.v26i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.agribisnis.uho.ac.id/index.php/sosek/article/view/1341/264</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Atika Permata Sari, Hamidah Hendrarini, Eko Nurhadi</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>