PENGEMBANGAN PANDUAN MUTU PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) TEACHING FACTORY PRODUKSI YOGHURT SMKN PP LEMBANG

Dyva Mustika Faujania, - (2024) PENGEMBANGAN PANDUAN MUTU PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) TEACHING FACTORY PRODUKSI YOGHURT SMKN PP LEMBANG. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: https://repository.upi.edu/

Abstract

Produk yoghurt teaching factory (tefa) Agribisnis Pengolahan Hasil Pertanian (APHP) SMKN PP Lembang belum memiliki izin edar produk karena belum lengkapnya dokumen yang dipersyaratkan. Untuk itu, tefa diharapkan memiliki panduan mutu penerapan GMP untuk produksi yoghurt. Tujuan penelitian ini untuk mengetahui (1) kelayakan panduan mutu penerapan Good Manufacturing Practices (GMP) tefa produksi yoghurt yang dikembangkan; (2) implementasi panduan mutu yang telah dikembangkan; (3) mutu produk yoghurt setelah panduan mutu diimplementasikan; (4) tanggapan guru penanggung jawab tefa dan peserta didik terhadap implementasi panduan mutu. Panduan mutu penerapan GMP yang dikembangkan meliputi Standard Operating Procedure (SOP) produksi yoghurt, Sanitation Standard Operating Procedure (SSOP) fasilitas dan peralatan, serta SOP personal higiene. Pengembangan panduan mutu dilakukan dengan metode Research and Development (R&D) melalui model Analysis, Design, Development, Implementation, Evaluation (ADDIE). Kelayakan panduan mutu ditentukan berdasarkan validasi praktisi penjaminan mutu dan keamanan pangan, ahli bahasa, dan guru penanggung jawab tefa. Selain itu, peserta didik memberikan respon terhadap panduan mutu. Pengukuran tingkat implementasi panduan mutu dilakukan pada sampel siswa kelas X dan XI APHP SMKN PP Lembang. Pengukuran mutu produk yang dihasilkan dibatasi pada parameter organoleptik. Hasil validasi panduan mutu penerapan GMP oleh validator dan responden siswa menunjukkan kelayakan panduan mutu yang dikembangkan memiliki kategori "sangat layak". Tingkat keterlaksanaan implementasi panduan mutu pada kegiatan produksi yoghurt memiliki kategori "sangat baik". Parameter mutu organoleptik yoghurt dengan menerapkan panduan mutu yang dikembangkan memiliki kategori "normal". Tanggapan guru penanggung jawab tefa dan siswa dinyatakan “sangat baik”. Penelitian ini diharapkan dapat menjadi acuan dalam menerapkan GMP pada produksi yoghurt tefa. The yoghurt product of the teaching factory (tefa) at Agribisnis Pengolahan Hasil Pertanian (APHP) SMKN PP Lembang does not yet have a product distribution license due to incomplete required documents. Therefore, tefa is expected to have quality manual for GMP implementation for yogurt production. The objective of this study is (1) to ascertain the feasibility of a quality manual for the application of GMP in tefa yoghurt production; (2) to determine the extent of its implementation; (3) quality of products produced after the quality manual is implemented; (4) the perceptions of teachers in charge of tefa and students regarding its efficacy. The quality manual for GMP implementation developed consists of Standard Operating Procedure (SOP) for yogurt production, Sanitation Standard Operating Procedure (SSOP) for facilities and equipment, and SOP for personal hygiene. The quality manual was developed using the Analysis, Design, Development, Implementation, Evaluation ADDIE model, which is a Research and Development (R&D) method. The feasibility of the quality guide was determined based on the input of a number of relevant experts, including quality assurance and food safety practitioners, linguists, and teachers responsible for tefa. Furthermore, the students also responded to this quality manual on implementation procedures. The application rate of the quality guide was gauged on a sample of students in grades X and XI APHP of SMKN PP Lembang. The quality of the products produced was assessed solely in terms of organoleptic parameters. The results of the validation of the quality manual for GMP implementation by the validators and student respondents indicated that the feasibility of the quality manual developed was included in the "very feasible" category. The implementation of the quality manual in yogurt production activities is rated as "very good." The organoleptic quality parameters for products produced by implement the developed quality manual are in the "very good and normal" category. The responses of the teacher in charge of tefa and students were stated as "very good". This research is expected to be a reference in implementing GMP in tefa yoghurt production.

Item Type: Thesis (S1)
Additional Information: https://scholar.google.com/citations?view_op=new_profile&hl=en ID SINTA Dosen Pembimbing: Puji Rahmawati Nurcahyani: 6733171 Dwi Lestari Rahayu: 5994045
Uncontrolled Keywords: ADDIE, Good Manufacturing Practices (GMP), Panduan Mutu, Teaching Factory, Yoghurt ADDIE, Good Manufacturing Practices (GMP), Quality Manual, Teaching Factory, Yogurt
Subjects: L Education > L Education (General)
L Education > LB Theory and practice of education
L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools
Divisions: Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri
Depositing User: Dyva Mustika Faujania
Date Deposited: 22 Sep 2024 15:16
Last Modified: 22 Sep 2024 15:16
URI: http://repository.upi.edu/id/eprint/124821

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