<> "The repository administrator has not yet configured an RDF license."^^ . <> . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG"^^ . "Produk pangan perlu diperhatikan bahaya dan keamanan pangannya. Produk\r\npangan yang berkualitas diperlukan adanya penerapan sistem produksi pangan yang\r\nbaik, yaitu melalui penerapan GMP (Good Manufacturing Practices). Penerapan\r\nGMP dapat mendukung upaya UMKM Dimsum Seceng Soesilo dalam\r\nmenghasilkan produk dimsum yang memiliki mutu yang baik, aman untuk\r\nkonsumen dan memiliki daya saing secara ekonomis. Tujuan penelitian yaitu untuk\r\nmengidentifikasi kondisi Penerapan GMP pada UMKM Dimsum Seceng Soesilo\r\nberdasarkan Peraturan Menteri Perindustrian RI No 75/M-IND/PER/7/2010 dan\r\nmenganalisis faktor-faktor penyebab kesenjangan GMP. Penelitian menggunakan\r\nmetode deskriptif kualitatif dengan analisis data menggunakan formulir gap\r\n\r\nanalysis untuk menilai kesenjangan penerapan GMP, menggunakan diagram sebab-\r\nakibat untuk mengetahui faktor-faktor yang menyebabkan kesenjangan terjadi, dan\r\n\r\nmenggunakan analisis 5W+1H untuk memberikan usulan rekomendasi perbaikan.\r\nHasil analisis data diperoleh persentase penerapan GMP yaitu sebesar 70,95%\r\ndengan gap sebesar 29,05 %, Terdapat 18 aspek yang dinilai, 110 parameter\r\nkeseluruhan dengan 77 parameter sesuai dan 33 parameter tidak sesuai. Terdapat 2\r\nfaktor yang paling berpengaruh yaitu faktor method (metode) dan man (manusia).\r\n\r\nKata kunci: GMP, analisis kesenjangan, dimsum.\r\n\r\nFood products that need attention to their hazards and food safety. High-quality\r\nfood products require the implementation of a good food production system,\r\nparticularly through the Good Manufacturing Practices (GMP). The\r\nimplementation of GMP can support the efforts of the UMKM Dimsum Seceng\r\nSoesilo in producing dim sum products that are of high quality, safe for consumers,\r\nand economically competitive. The aim of this study was to identify the condition\r\nof GMP implementation at the UMKM Dimsum Seceng Soesilo, based on the\r\nIndonesian Ministry of Industry Regulation No. 75/M-IND/PER/7/2010, and to\r\nanalyze the factors contributing to the GMP gaps. This research employs a\r\nqualitative descriptive method, with a gap analysis form to assess GMP\r\nimplementation gaps, a cause-and-effect diagram to identify factors causing these\r\ngaps, and a 5W+1H analysis to provide improvement recommendations. This data\r\nanalysis results showed that the GMP implementation rate was 70,95%, with a gap\r\nof 29,05%, a total of 18 aspects were assessed, comprising 110 parameters, with 76\r\nparameters being compliant and 34 non-compliant. The two most influential factors\r\nwere method and human.\r\n\r\nKeywords: GMP, gap analysis, dim sum\r\n"^^ . "2024-08-12" . . . . . "FAKULTAS PERTANIAN"^^ . . . . . . . "Nur Dwi Putri"^^ . "Elsa "^^ . "Nur Dwi Putri Elsa "^^ . . . . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (File PDF)"^^ . . . "ABSTRAK - Elsa Nur Dwi Putri.pdf"^^ . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (File PDF)"^^ . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (File PDF)"^^ . . . "SKRIPSI TANPA BAB PEMBAHASAN - Elsa Nur Dwi Putri.pdf"^^ . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (Other)"^^ . . . . . . 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"lightbox.jpg"^^ . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (Other)"^^ . . . . . . "preview.jpg"^^ . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (Other)"^^ . . . . . . "medium.jpg"^^ . . . "ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)\r\nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG\r\n\r\nSOESILO, BANDAR LAMPUNG (Other)"^^ . . . . . . "small.jpg"^^ . . "HTML Summary of #83533 \n\nANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) \nPADA PENGOLAHAN DIMSUM AYAM DI UMKM DIMSUM SECENG \n \nSOESILO, BANDAR LAMPUNG\n\n" . "text/html" . . . "600 Teknologi (ilmu terapan)" . . . "630 Pertanian dan teknologi yang berkaitan" . .