PENGENDALIAN MUTU PRODUK DENGAN PENDEKATAN MANUAL GMP (GOOD MANUFACTURING PRACTICE) DI UKM SRI REJEKI PALU, SULAWESI TENGAH

Abstract

Abstract: This study aims to determine the results of quality control with the GMP system that has been done in Sri Rejeki SME Palu, knowing what are the factors that lead to reduced compliance of product quality Sri Rejeki SME Palu, determine the improvement efforts made with the system of GMP on Sri Rejeki SME Palu . The basic method of the study is the description of the analysis. The location of the research is SME Sri Rejeki Palu, Central Sulawesi because the business of fried onion processing is based on local potency of Palu city, Central Sulawesi. The data used are primary and secondary data. Data analysis used are (1) Scoring method with manual approach of  GMP (Good Manufacturing Pratice), (2) Cause-effect Analysis (Fishone Diagram). The results showed that Sri Rejeki SME Palu is a small medium business unit engaged in the processing of producing fried onions. The result of scoring method with GMP manual approach in Sri Rejeki SME stated that the result of assessment of aspects in the implementation of GMP conducted in Sri Rejeki SME amounted to 517 stating that Sri Rejeki SME have been in accordance or fulfill the principles and procedures of the correct processing. The result of the GMP assessment is re-evaluated to determine the repair solution by using Cause-effect analysis (Fishbone Diagram). The problems that still exist in Sri Rejeki SME from the GMP evaluation results are classified into five major factors as "big bones" ie machinery, materials, methods, people and the environment.

Keywords: Fried onions, GMP, quality.