九州大学学術情報リポジトリ

Kyushu University Institutional Repository

Level of Implementation of GMP and SSOP in SMEs

Wet Noodle Production Process with Gap Analysis
Tools
Danar Agus Susanto
Department of System and Industrial Engineering, ITS

Suef, Mokhamad
Department of System and Industrial Engineering, ITS

Putu Dana Karningsih

Department of System and Industrial Engineering, ITS

https://doi.org/10.5109/6782155

出版情報：Evergreen. 10 (1), pp.510-518, 2023-03. 九州大学グリーンテクノロジー研究教育センター

バージョン：
権利関係：Creative Commons Attribution-NonCommercial 4.0 International
 EVERGREEN Joint Journal of Novel Carbon Resource Sciences & Green Asia Strategy, Vol. 10, Issue 01, pp510-518, March 2023

Level of Implementation of GMP and SSOP in SMEs Wet

Noodle Production Process with Gap Analysis Tools
Danar Agus Susanto1,2, Mokhamad Suef1 and Putu Dana Karningsih1
Department of System and Industrial Engineering, ITS, Surabaya, Indonesia
1

2
Research Center for Testing Technology and Standard - BRIN, Banten, Indonesia

E-mail: danar.agus.susanto@brin.go.id

(Received September 6, 2022; Revised March 24, 2023; accepted March 24, 2023).

Abstract: The main characteristics of wet noodle products that determine the quality and limits
of food safety are the relatively short shelf life of wet noodle products, 10-12 hours at room
temperature due to their high-water content, and the absence of harmful substances such as formalin
and boric acid. To ensure that the product is of high quality and safe for consumers, the production
process must have proper control to manage the shelf life and minimize any potential risks. This
study aims to analyze the level of application of the basic feasibility of GMP and SSOP for wet
noodle production. This research is a quantitative descriptive study using survey methods in
collecting data through observation and interviews with questionnaires through case studies in wet
noodle producers SMEs and analyzed by gap analysis tools. The percentage calculation using gap
analysis tools for each GMP and SSOP aspect shows that the level of compliance is 69% for the GMP
aspect and 75% for the SSOP aspect. Compliance with GMP aspects is included in category 2 (50%
- 74%), so it can be concluded that the program GMP on SMEs still needs improvement to comply
with GMP regulations. The results show that the SSOP aspect of GMP compliance with a score of
75% falling into category 1 (75% - 100%), indicated that the SSOP program on SMEs is already in
compliance with SSOP requirement.

Keywords: Small and Medium Enterprises (SMEs), wet noodles, Good Manufacturing Practices
(GMP), Sanitation Standard Operating Procedure (SSOP)

1. Introduction products and following regulatory provisions. Therefore,

the production processes play an important role, and
According to applicable procedures and regulations, the proper handling is needed to maintain the quality until the
main raw material for wet noodle products is wheat flour, product reaches the hands of consumers for consumption.
with or without other food additives. The process of Product quality improvement is carried out by controlling
making wet noodles starts with mixing the main the processing through the application of a food safety
ingredients and additional ingredients, then stirring, management system in the form of a basic feasibility
making layers, and then cutting according to the size of program based on the concept of an integrated quality
the noodles you want. Under these conditions, noodle management program. This program consists of the
products may or may not go through the cooking process application of Good Manufacturing Practice (GMP) and
(boiling or steaming)1). In simple terms, wet noodles are Sanitation Standard Operating Procedures (SSOP). GMP
processed from flour-based ingredients mixed with other and SSOP must be carried out in all types of food and
additives2). Wet noodles are a popular food product and beverage production businesses, both modern and
are often consumed by most consumers both as breakfast traditional. An effective quality management system in
and as a snack3), and can replace rice as a staple food for food processing can ensure product quality and safety. The
Indonesian people4). application of GMP consists of 19 aspects that should be
One of the strategies to succeed in the wet noodle applied in the production process5). At the same time, the
industry is to improve product quality. Besides that, it can application of SSOP discusses the general maintenance of
also be done by maintaining and increasing shelf life, buildings or business facilities, materials used for cleaning
adding marketing connections, using information or sanitation, pest control, surface sanitation, storage, and
technology, and providing added value to products. handling of equipment6).
Standard is one of the criteria that a product meets quality Determination of the quality and safety limits of wet
parameters. Good wet noodle products are processed noodle products can be seen from the main characteristics,
following applicable regulations to produce quality namely in terms of short shelf life7) having a relatively

- 510 -
 EVERGREEN Joint Journal of Novel Carbon Resource Sciences & Green Asia Strategy, Vol. 10, Issue 01, pp510-518, March 2023

high water content8) and without preservatives such as disinfection of equipment, selection high quality of
boric acid and formalin1). This condition makes wet production materials, worker hygiene training, and
noodle products mostly stored and circulated as frozen complete company documentation. Good Manufacturing
food products, so wet noodles have a moderate health Practices covers 19 aspects consisting of location,
risk9). This shelf life and level of risk require processing buildings, sanitation facilities, machinery and equipment,
control in the production process so that it is quality and materials, process control, final products, laboratories,
safe when consumed by consumers. One of the obstacles employees, packaging, product labels and descriptions,
faced by wet noodle producers, among others, is the lack storage, maintenance and sanitation programs,
of attention to sanitation and hygiene, especially in the transportation, documentation, and recording, training,
home industry or small and medium enterprises (SMEs). product recall and implementation of guidelines6,12). The
This can lead to poor quality and short shelf life of the reference for applying GMP in Indonesia is regulated and
product10). Good and consistent implementation of GMP follows the Minister of Industry Regulation No. 75: 2010.
and SSOP is expected to maintain product quality and GMP is a guideline as a reference for general
competitiveness. manufacturing practices for all food processing industries,
This study aims to analyze the level of implementation both large, medium, and SMEs5). The application of GMP
of the basic feasibility of GMP and SSOP for wet noodle provides benefits from improving product quality, safety,
production. The implementation of GMP is mandatory for and feasibility of consumption 12)6). Even though it can
all food processing industries, including SMEs, that will improve quality, especially for SMEs, implementing GMP
sell their products in the Indonesian market. The GMP is not an easy task due to limitations in knowledge,
implementation model is universal, generic, and a one size technology, capital, human resources, and equipment 15)16).
fits all type of organization. With the existing limitations,
implementing GMP is a challenge for SMEs. For SMEs to 2.2 Sanitation Standard Operating Procedures
effectively and efficiently implement GMP, their (SSOP)
traditional model needs to be simplified and made more
Sanitation is generally applied to the food processing
cost-effective11). Through analysis of levels and gaps in
industry, which aims to create and maintain hygiene
GMP implementation, it is hoped that it will contribute to
starting from production until the product is marketed in a
continuous improvement for SMEs and related agencies
clean place. The process of sanitation consisting of several
as government representatives in developing SMEs.
stages aims to maintain cleanliness and prevent food
This paper contributes to the discovery of aspects of the
contamination. Sanitation works by controlling the causes
ability and inability of SMEs to implement GMP and
or factors in production that can pose a hazard seen from
SSOP, especially for SMEs producing wet noodles.
receiving raw materials until the product is distributed17).
Because the regulations for implementing GMP and SSOP
To ensure food quality, it is necessary to carry out an
are general in nature for all scales of food processing
effective sanitation program. Deviations in the application
businesses, it is important to know about the inability of
of the SSOP, could lead to contamination and are,
SMEs to implement them and can be used as further
therefore, a cause for concern. The implementation of the
recommendations. Furthermore, to determine whether the
SSOP must be accompanied by control and verification18).
inability of SMEs to comply with regulations is a result of
Aspects assessed from the SSOP are as follows:
the regulations being unworkable for the scope of SMEs,
a. Water safety
further examination is needed to overcome these problems.
b. Cleanliness of surfaces in contact with food
c. Cross-contamination prevention
2. Literature review d. Employee hygiene
2.1 Good Manufacturing Practices (GMP) e. Adulteration prevention
f. Proper labelling and storage
GMP is a reference for every food processing industry
g. Employee health control
to pay attention to every aspect of food safety to produce
h. Pest eradication17).
quality and healthy food for consumers. Food and drinks
consumed by the public must comply with health
standards, and if they are inappropriate, they are 2.3 Wet noodle product
prohibited from being sold12). The practice of GMP is an To produce wet noodles with a chewy texture, uniform
attempt to guarantee the quality of a product so that every color, and a soft, non-mushy taste, a series of steps are
food processing industry must control its production to followed, including mixing, milling, printing, boiling, and
obtain the quality that meets standards13). Following the draining4). Wet noodles are considered cooked if they go
guidelines of GMP involves minimizing the risk of through a boiling or steaming process, and considered raw
producing a poor-quality product14). if they do not1). They have a high-water content, so they
In general, the regulations of GMP consist of hygienic are classified as the type of noodle that is the fastest to
design and construction of food production, design and damage and has a short shelf life at room temperature.
construction of production equipment, cleaning and Food products with high water content are susceptible to

- 511 -
 Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

bacterial contamination which poses a risk of food contamination. The flow of the research process is
poisoning. Fraud occurs when manufacturers use presented in Figure 1.
hazardous chemicals or substances, such as formalin as a
preservative. When consumed in high doses or frequently, Wet Noodle Production
these chemicals will cause cancer in the human digestive Process
tract19).
Wet noodles are widely used and stored by traders Product Description
compared to dry noodles because they are more practical
and can be used directly without having to be boiled GMP SSOP
again8). Consumption of wet noodles (meatball noodles, (19 Category) (8 Category)
fried noodles, and boiled noodles) in Indonesia reaches
2,488 portions per month per capita of the Indonesian Gap Analisys
population (not including instant noodles). The total
population of Indonesia in 2019 was 268.7 million, so the Percentages of
consumption of boiled and fried noodles per month was Compliance
667.03 million portions per month or 22.23 million Fig. 1: Research flow chart.
portions per day. The average per capita expenditure of the
Gap analysis tools can help identify gaps in the
Indonesian population for the consumption of boiled and
GMP/SSOP quality management system and existing
fried noodles is IDR. 19,466 per month, or 5,230 billion
quality management systems within the company22). Once
per month nationally20). This shows that wet noodle
the gap is known within the company, steps can be taken
products' consumption, market share, and economic value
to improve the quality management system standard
are very high.
within the company. This approach not only complies with
GMP and SSOP but can also increase the overall
3. Research method effectiveness of the company's existing quality
This quantitative descriptive study used survey management system (QMS). Gap analysis assumes that
methods to collect data through observation and the organization or company already has a QMS function
interviews with questionnaires. The questionnaire was and will improve the QMS function by referencing the
prepared following the GMP and SSOP parameters in the GMP and SSOP.
Regulation of the Minister of Industry No. 75: 2010. The Gap analysis is carried out by comparing to the scoring
research subject is an SME producer of wet noodles in of business conditions against GMP and SSOP parameters
Central Java. This research was conducted by assessing using Table 1. To assess the gap while determining the
the level of application of the basic feasibility of the GMP percentage range of compliance with GMP and SSOP
and SSOP aspects at the research site using gap analysis. implementation using Table 2. Calculation of the
The gap analysis tool was used to identify the gap in percentage of application and the sum of the weights are
conformity between the GMP/SSOP quality management as follows:
system and the existing quality management system 𝛴𝛴 𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠 𝑜𝑜𝑜𝑜 𝑒𝑒𝑒𝑒𝑒𝑒ℎ 𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝
within the company. A gap analysis was carried out using % 𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒𝑒 =
𝛴𝛴 𝑚𝑚𝑚𝑚𝑚𝑚 𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠
the expert judgment method by researchers and a
standardization analyst from the National Standardization Table 1. Scoring for gap analysis.
Agency of Indonesia (BSN) involving SME owners Score Information
through direct discussions and interviews. This research 0 If an organization or company does not
was conducted in one of the small and medium enterprises understand what is required or believes it is
(SMEs) producing wet noodles in Central Java in 2020. necessary
SMEs have a production capacity of 2,800 Kg of finished 1 If an organization or company does not carry
products every month with 21 employees, and the out these activities
marketing area is throughout Indonesia. 2 If an organization or company performs
The analysis of the condition of GMP in the company activities only occasionally
was carried out by comparing the fulfillment of the GMP 3 If an organization or company understands this
requirements applied to the GMP standard5). The activity is a good thing to do but do not do it
application of GMP is supported by a sanitation procedure 4 If an organization or company performs
or Sanitation Standard Operating Procedure (SSOP) to activities but is not perfect
ensure the safety of the food products produced21). Some 5 If an organization or company performs
aspects that must be evaluated in the SSOP are water safe, activities well
clean conditions of surfaces that come into contact with Source: 22,23)
food, prevention of cross-contamination, sanitation
facilities, protection from adulteration, proper labelling
and storage, control of worker health, and prevention of

- 512 -
 EVERGREEN Joint Journal of Novel Carbon Resource Sciences & Green Asia Strategy, Vol. 10, Issue 01, pp510-518, March 2023

Table 2. Range of percentages of compliance with GMP and As shown in Table 1, wet noodle products have
SSOP implementation from the sum of weights. biological, chemical, and physical characteristics
Percentages Information following the quality parameters in the Indonesian
75%-100% The GMP and SSOP programs of National Standard (SNI) 2987: 2015. Based on Figure 2,
organization or companies have met the the production process carried out by SMEs broadly
GMP requirements according to the follows the developed theory. The process of making wet
Regulation of the Minister of Industry noodles begins with receiving raw materials. The
Number 75 : 2010. ingredients are then weighed according to the size in the
50%-74% The GMP and SSOP programs of procedure and mixed to make them homogeneous. The
organizations or companies still have to next stage involves making the noodle dough, which is
be improved in order to meet the GMP then formed into layers, and cut according to the desired
requirements according to the shape of the noodles. The noodles that have been made are
Regulation of the Minister of Industry then steamed and drained at a predetermined temperature
Number 75: 2010. and time. The packaging process is carried out after the
1%-49% The GMP and SSOP programs of temperature of the noodles matches room temperature
organizations or companies need homogeneously and is stored in the refrigerator.
improvement because they differ Product sales are carried out in stores located in the
greatly from the GMP requirements same location as the production location. Sales are also
according to the Regulation of the carried out online with the delivery process through a third
Minister of Industry Number 75 : 2010. party. Proper regulation of distribution and storage
Source: 22,23) procedures is crucial for wet noodle products, as they have
high moisture content and a short shelf life24). Improper
4. Results and discussion storage of the products can lead to damage not being
purchased by consumers, and ultimately result in the
4.1 Identify the condition of the place of business. product becoming food waste25)26). This product requires
Wet noodle products produced by SMEs are cooked wet special handling through a cold chain system in the
noodles through a steaming process after the noodles have distribution process because consumers are very
been molded. The ingredients used in making noodles are concerned about product quality and safety due to the
wheat flour, water, and salt without preservatives. Product nature of the product, which is easily damaged27).
descriptions are presented in Table 3.
Receipt of Raw and Additional Materials
Table 3. Product description of wet noodles.
Description Information Weighing and Mixing of Raw and Additives

The final product Wet noodles

Raw material Wheat flour Dough and Noodle Making

Additional Salt and water

material Noodle Steaming
Processing Material mixing, sheeting, slitting,
cutting, steaming, draining,
Draining
packaging and storage
Packing type Sealed plastic
Packaging
Product Biological, chemical, and physical
characteristics characteristics according to SNI
2987:2015 Storage
Shelf life  Room temperature (200C –
250C) lasts for 3 days
 Refrigerator temperature lasts Delivery to Consumers
for one month
 Freezer temperature (-180C) Fig. 2: The flow of the wet noodle production process.
lasts for three months
Distribution Sold directly at outlets/outlets via 4.2 Compliance with the production process with
the web and online social media GMP
Product use Fried or boiled Good Manufacturing Practices (GMP), following the
Consumer Children to parents Decree of the Minister of Industry of the Republic of

- 513 -
 Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

Indonesia number: 75/M-IND-75/M-IND/PER/7/2010 processing, hygienic design and construction for

concerning Good Processed Food Production Methods equipment used in processing, cleaning and disinfection
(CPPOB) is a reference for the food processing industry, of equipment, selection of raw materials and good
to build and maintain quality control and safety in the conditions, training and hygiene of workers, and proper
production of processed food. GMP aims to produce documentation affecting food quality15). The application
quality processed food safe for consumption and in of GMP is useful for improving product quality29) and
accordance with consumer demands28). GMP consists of maintaining food safety30). Aspects of GMP on SMEs
hygienic design and construction for food product producing wet noodles are presented in Table 4.

Table 4. Conformity of SME conditions with GMP aspects and scoring

No GMP Aspect SME Condition Score
1. Location The condition of the production site is in a shophouse but far from 5
polluted environments, landfills, and waste. The production process
is carried out in a closed and clean room with a special production
area separated from other rooms.
2. Building The design and layout of the production site have been given a name 4
per sub-process. The laying for the production line is well-designed
and flowing. However, name tag-related information has yet to be
given for each section of the production room. The production floor
uses ceramics, and the walls are still covered by wallpaper. The
production table is made of wood, and the roof is made of light steel,
covered by a ceiling with unprotected lighting.
3. Sanitary facilities The means of cleaning production materials and washing production 4
equipment are carried out separately. The toilet facilities are outside
the production room (next to the room with the production room).
4. Machinery and The machines and equipment used are mostly made of aluminum 4
equipment (although some are made of plastic, such as trays used for the
temporary placing of noodles that have been printed by the
machine, water containers such as dispensers, and cleaned
immediately when finished using.
5. Material Using raw materials of wheat flour with SNI and additional 5
ingredients of water and salt also have SNI
6. Process control Process supervision has not been maximized because the 3
supervision form is only present in some of the production
departments.
7. Final product The final product follows the quality requirements and distribution 5
permit of BPOM
8. Laboratory It does not have its laboratory, nor does it have quality control tools 1
such as thermometers and water content checking tools
9. Employees Not all employees wear special production clothes, aprons, gloves, 2
footwear, and masks during production.
10. Packer The packaging process uses a plastic vacuum packaging machine for 4
as much as one piece. Packaging materials are special plastic food
packaging.
11. Product label or Already have its product label with a brand name, where the label 5
description contains the product name, list of ingredients used, net weight
information, name and address of the company that produces it, and
expiration date.
12. Storage The final product is stored in special refrigerators and freezers. Raw 5
materials are stored in warehouses in the production area.
13. Maintenance and Although a checklist has been made for regular maintenance control 4
sanitation program and sanitation programs, it is not yet complete for all sections
14. Freight Raw materials and products are transported using cars and 4
motorbikes.
15. Maintenance of There has yet to be any information regarding this. 2
containers and
transportation

- 514 -
 EVERGREEN Joint Journal of Novel Carbon Resource Sciences & Green Asia Strategy, Vol. 10, Issue 01, pp510-518, March 2023

No GMP Aspect SME Condition Score

equipment
16. Documentation and Need complete documentation and records, even though a monthly 3
recording sustainable report has been made.
17. Training Employees have not received GMP and HACCP training 2
18. Product Withdrawal There are no product withdrawal procedures and mechanisms. 2
19. Implementation of the There has yet to be any information regarding this. 2
guidelines
Total score 66

Based on Table 4, the total compliance score with the predetermined standards and procedures. If supervision is
GMP aspect is 66, so compared with the maximum score not carried out thoroughly, there is the potential for
of 95, the percentage of compliance with GMP deviations in the production process, which can negatively
implementation is 69%. As indicated by the assessment impact the quality and safety of food.
range in Table 2, the GMP program for SMEs still has to Meanwhile, in the employee aspect, compliance with
be improved to meet the GMP requirements outlined in to the rules regarding the use of special production clothing,
the Regulation of the Minister of Industry Number 75 of aprons, gloves, footwear, and masks during the production
2010. Important aspects for improvement include the process is a must. Employees are a major risk factor for
availability of laboratories, employee awareness to use the foodborne illness32). Human error is one of the main
correct production clothing, maintenance of production factors in the successful implementation of GMP33).
equipment, GMP training for employees, preparation of
product recall procedures and mechanisms, and 4.3 Conformity of production process with SSOP
implementation of good and correct guidelines. Sanitation Standard Operating Procedure (SSOP) is a
Production facilities that are not compliant with GMP can sanitation control measure that controls the cleanliness of
lead to cross-contamination of biological, chemical, and the work environment, personnel hygiene, the feasibility
physical contaminants, such as foreign matter in food. of raw materials, and pest control34). The suitability and
Using production equipment not following GMP will gap between aspects in the SSOP and the initial conditions
result in cross-contamination, which can trigger food of SMEs are presented in Table 5
poisoning31). Supervision of the production process will
ensure that the production process runs according to

Table 5. Conformity of SME conditions with SSOP aspects and scoring

No SSOP Aspect SME Condition Score
1. Water safety It is necessary to ensure water quality from the Regional Drinking Water 4
Company (PDAM) and install a water filter on the faucet.
2. Condition/cleanliness of Using a production table made of wood without a base increases the risk 3
surfaces in contact with food of foreign body contamination in food products. The table should be
given a pedestal or replaced with stainless steel.
3. Cross-contamination Products have the potential for cross-contamination from production 4
prevention facilities and employees.
4. Cleanliness of workers Not all employees use special production clothes, aprons, gloves, 3
footwear, and masks during the production process.
5. Prevention and Protection Poor placement of chemicals (detergent, mop). 4
from Adulteration
6. Proper labeling and storage The labeling includes the product's name, a list of the ingredients used, a 4
description of the net weight, the name and address of the company that
produces it, and the expiration date. As for storage, it is good, but
monitoring of freezer temperature is necessary to maintain product
quality.
7. Employee health control There is no supervision of employee health, such as routine medical 4
checkups for all employees. However, body temperature checks have
been carried out for all employees regularly when they arrive at work.
8. Pest eradication Barriers or protectors in preventing insects from entering the production 4
room are carried out by installing plastic curtains, which effectively
minimize this issue.
Total score 27

- 515 -
 Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

Based on Table 5, the total score for compliance with The main obstacle in implementing GMP by wet
the SSOP aspect is 30, so compared with a maximum noodle SMEs is related to laboratory, employee,
score of 40, the percentage of compliance with the SSOP maintenance of containers and transportation, training,
implementation is 75%. As indicated by the assessment product withdrawal, and implementation of the
range in Table 2, the SME SSOP program has met the guideline’s aspects. This relates to knowledge, human
SSOP requirements according to the Regulation of the resources, technology, and capital. It is necessary to
Minister of Industry Number 75 of 2010. In general, the identify the constraints on other SMEs in implementing
implementation of the SSOP in SMEs has largely GMP so that a framework for implementing GMP can be
followed the regulations but still requires improvement developed that takes into account the implementation
and refinement in several aspects. SSOP plays an principle, but still pays attention to the implementation
important role in the food industry in producing products principles and get aspects of benefits and convenience.
that meet food safety standards35). It is closely related to Further research can be carried out on other SMEs and
preventing bacterial contamination in food products36), larger-scale wet noodle production businesses to
and plays a role in maintaining the safety of product determine the impact of GMP and SSOP implementation
contact surfaces and preventing contamination34). The on product quality, sales, and competitiveness.
application of standards provides many benefits, both in
terms of tangible economic benefits that can be quantified Acknowledgments
financially and intangible benefits that cannot be
quantified financially37). We would like to thank for Center for Research and
The level implementation of GMP is 69% and SSOP Human Resources Development - National
is 75%, even though SSOP is in range 1, the value is very Standardization Agency of Indonesia and the Department
minimum towards the lower limit. This condition means of System and Industrial Engineering - Institut Teknologi
that the level of implementation is also not high, so it still Sepuluh Nopember (ITS) for supporting this research. We
needs improvement implementation. UKM should focus also thank the Indonesian Institute of Sciences (LIPI) for
more on aspects of laboratory availability, cleanliness of supporting the scholarship. We want to thank further the
employees and production sites, product quality and owners of SME wet noodle producers and all parties who
records. The commitment of SME owners to consistently have assisted in the implementation of this research.
implement GMP and SSOP is a key factor in the success
of their implementation38), which will ensure food safety,
References
quality, and nutrition for consumers as well as create
healthy and fair business competitiveness39). GMP 1) Badan Standardisasi Nasional, “SNI 2987:2015,”
implementation provides both tangible and intangible Indonesia, 2015. http://sispk.bsn.go.id/SNI/
economic benefits 40). A well-supported human resource DetailSNI/9370.
development system that fosters motivation, participation 2) Y.M. Lubis, N.M. Erfiza, Ismaturrahmi, and Fahrizal,
and positive relationships between employees can “Pengaruh konsentrasi rumput laut (eucheuma
maintain and improve compliance with GMP and SSOP cottonii) dan jenis tepung pada pembuatan mie basah,”
implementation41). The rapid increase in industrialization Rona Tek. Pertan., 6 (1) 413–420 (2013).
causes the environment to be polluted and is a serious 3) I. Kosasih, “Pengaruh Perbandingan Tepung Terigu
problem today, so the application of GMP and SSOP needs Dengan Mocaf dan Penambahan Daun Black
to be done to maintain food safety 42). Mulberry (Morus Nigra) Sebagai Antioksidan
Terhadap Karakteristik Fisik dan Kimia Mie Basah,”
5. Conclusion Universitas Pasundan, 2017. http://repository.
unpas.ac.id/28524/2/Artikel Irfan
The percentage of wet noodle producer SMEs Kosasih %28Ind%29.docx.
fulfilling the GMP aspect is 695 and SSOP is 75%. 4) G. Sargiman, and S. Arif, “Pengaruh penambahan
Fulfillment of GMP aspects is included in category II bayam terhadap kualitas mie basah,” J. Agroknow, 2
while SSOP is included in category I. In general, (1) 25–38 (2014).
implementing GMP and SSOP in SMEs has mostly 5) Kementerian Perindustrian, “Peraturan Menteri
followed regulations but still requires improvement and Perindustrian Republik Indonesia Tentang Pedoman
refinement in several aspects. Aspects that should be Cara Produksi Pangan Olahan yang Baik (Good
improved are the availability of laboratory facilities (at Manufacturing Practices),” Indonesia, 2010.
least the temperature and water content testing equipment http://jdih.kemenperin.go.id/site/baca_peraturan/709.
for noodles), employee awareness on the proper use of 6) A. Wahid, "Improving the quality of tempe products
production clothing, regular maintenance of production with GMP and model based integrated process
equipment, GMP training for employees, preparation of improvement in sme pacarkeling," J. Knowl. Ind.
product recall procedures and mechanisms and the Eng., 8 (1) 1–9 (2021). Doi:https://doi.org/10.35891/
consistent implementation of guidelines that are accurate jkie.v8i1.2487.
and appropriate. 7) M. Astawan, “Membuat Mie dan Bihun,” Penebar

- 516 -
 EVERGREEN Joint Journal of Novel Carbon Resource Sciences & Green Asia Strategy, Vol. 10, Issue 01, pp510-518, March 2023

Swadaya, Jakarta, 2006. Sci. Eng. Eff., 19 (2) 1–11 (2022). doi:https://doi.org/
8) W. Enjelina, Y.O. Rilza, and Z. Erda, “Pemanfaatan 10.6703/IJASE.202206_19(2).001.
kulit buah naga merah (hylocereus polyrhizus sp.) 20) Badan Pusat Statistik, “Pengeluaran Untuk Konsumsi
untuk memperpanjang umur simpan mie basah,” Penduduk Indonesia,” BPS RI, Indonesia, 2020.
AcTion Aceh Nutr. J., 4 (1) 63 (2019). https://www.bps.go.id/publication/2020/06/29/ca7be
doi:10.30867/action.v4i1.162. b0dabf3dc5f2f314260/pengeluaran-untuk-konsumsi-
9) S.S. Daulay, “Hazard Analysis Critical Control Point penduduk-indonesia--september-2019.html.
(HACCP) dan Implementasinya Dalam Industri 21) S. Nurjanah, W.P. Rahayu, and R.N. Najib, “Evaluasi
Pangan,” Jakarta, 2020. https://www.kemenperin.go. penerapan good manufacturing practice dan
id/download/6761/HACCP-dan-Implementasinya- sanitation standard operating procedure pada rumah
Dalam-Industri-Pangan. pemotongan hewan unggas di bogor,” J. Ilmu Pertan.
10) E. Masrifah, N. Pramudya, and A. Sukmawati, Indones., 26 (1) 60–68 (2020). doi:10.18343/jipi.
“Kesesuaian penerapan manajemen mutu ikan pindan 26.1.60.
bandeng (chanos chanos) terhadap standar nasional 22) A. Bakhtiar, and B. Purwanggono, “Analisis
indonesia,” Manaj. IKM J. Manaj. Pengemb. Ind. implemenntasi sistem manajemen kualitas iso 9001 :
Kecil Menengah, 10 (2) 163–172 (2015). 2000 dengan menggunakan gap analysis tools,” J@ti
doi:10.29244/mikm.10.2.163-172. Undip J. Tek. Ind., IV (3) 163–170 (2009).
11) I. Heras-Saizarbitoria, and O. Boiral, “ISO 9001 and 23) P. Sanita, “Analisis Penerapan Sanitation Standard
iso 14001: towards a research agenda on management Operating Procedure (SSOP) dan Good
system standards,” Int. J. Manag. Rev., 15 (1) 47–65 Manufacturing Practices (GMP) Pada Produksi Nata
(2013). doi:10.1111/j.1468-2370.2012.00334.x. de Coco di PT. Daya Agro Mitra Mandiri, Jombang-
12) H. Rudiyanto, “The study of good manufacturing Ciputat, Kota Tangerang Selatan,” Universitas Islam
practices (gmp) and good quality wingko based on Negeri Syarif Hidayatullah, 2020.
sni-01-4311-1996,” J. Kesehat. Lingkung., 8 (2) 148 24) M.A. Islam, A. Pal, K. Thu, and B.B. Saha, “Study on
(2016). doi:10.20473/jkl.v8i2.2016.148-157. performance and environmental impact of
13) A.T. Setyoko, “Identifikasi bahaya dan penentuan supermarket refrigeration system in japan,”
titik kendali kritis pada ukm keripik nangka di Evergreen, 6 (2) 168–176 (2019). doi:10.5109/
jember,” J. Stand., 20 (3) 171 (2019). doi:10.31153/ 2321014.
js.v20i3.715. 25) K. Ibadurrohman, I. Gusniani, D.M. Hartono, and N.
14) N. Kumar, and A. Jha, "Latest trend in drugs Suwartha, “The potential analysis of food waste
regulatory guidance on „good manufacturing management using bioconversion of the organic
practices,‟ Int. J. Pharm. Sci. Bus. Manag., 3 (10) 10– waste by the black soldier fly (hermetia illucens)
16 (2015). larvae in the cafeteria of the faculty of engineering,
15) R. Fitriana, and W. Kurniawan, “Pengendalian universitas indonesia,” Evergreen, 7 (1) 61–66 (2020).
kualitas pangan dengan penerapan good doi:10.5109/2740946.
manufacturing practices (gmp) pada proses produksi 26) N. Angie, E.M. Tokit, N.A. Rahman, F. Al Zahrah
dodol betawi (studi kasus ukm mc),” J. Teknol. Ind. Mohamad Saat, F.S. Anuar, and N.M.M. Mitan, “A
Pertan., 30 (1) 110–127 (2020). doi:10.24961/j.tek. preliminary conceptual design approach of food
ind.pert.2020.30.1.110. waste composter design,” Evergreen, 8 (2) 397–407
16) D.A. Susanto, M. Suef, P.D. Karningsih, and B. (2021). doi:10.5109/4480721.
Prasetya, “Assessment of smes wet noodle producers 27) N.S. Zulkefly, H. Hishamuddin, F.A.A. Rashid, N.
readiness on the implementation of indonesian Razali, N. Saibani, and M.N.A. Rahman, “The effect
national standard ( sni ),” J. Stand., 23 (3) 251–259 of transportation disruptions on cold chain
(2021). sustainability,” Evergreen, 8 (2) 262–270 (2021).
17) S.R. Rizki, “Analisa Penerapan Good Manufacturing doi:10.5109/4480702.
Practices (GMP) dan Sanitation Standard Operating 28) F. Nugraha, “Efektivitas pelatihan berbasis
Procedures (SSOP) Produk Roti (Studi Kasus: M gamifikasi dalam meningkatkan pemahaman
Bakery and Cake),” Universitas Islam Negeri Sultan karyawan terhadap konsep good manufacturing
Syarif Kasim Riau, 2019. practices (studi kasus di pt. rak),” J. Manaj. Jasa, 2
18) F.G. Winarno, “GMP (Good Manufacturig Practices) (1) 89–99 (2020). http://ejurnal.ars.ac.id/index.php/
Cara Pengolahan Pangan yang Baik,” M-Brio Press, jsj.
Bogor, 2004. 29) G.R. Putri, I. Ekawati, and E. Sipahutar, “Penanganan
19) D.A. Susanto, M. Suef, and P.D. Karningsih, produk dan packaging ikan dengan pendekatan good
“International journal of applied science and manufacturing practices,” 2 (2) 70–74 (2019).
engineering effectiveness of hazard control through 30) U. Bersama, K.U.B. Wida, M. Kecamatan, and B.
haccp critical control points in the wet noodle Kayong, “Penerapan good manufacturing practice
production process on product quality,” Int. J. Appl. (gmp) pada kelompok usaha bersama (kub) wida

- 517 -
 Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

mantolo kecamatan benua kayong,” Teknol. Pangan doi:10.5109/2349300.

Media Inf. Dan Komun. Ilm. Teknol. Pertan., 7 (1) 8–
16 (2016). doi:10.35891/tp.v7i1.500.
31) R. Amelia, I. Ilhamsyah, and M. Hidayatulloh,
“Perancangan kampanye sanitasi pangan atasi
keracunan makanan akibat masakan rumah tangga,”
EProceedings Art Des., 4 (2) (2017). https://
openlibrarypublications.telkomuniversity.ac.id/index
.php/artdesign/article/view/2087.
32) M. Khaerunisa, A. Cahyono, and U. Binawan,
“Hubungan kebersihan pribadi pekerja kantin,”
Jounal Kesehat. Masy., 1 (April) 1–7 (2019).
33) D.A. Susanto, U. Ayuningtyas, H. Febriansyah, and
M. Ayundyahrini, “Evaluasi instalasi pompa air
tenaga surya di indonesia dengan menggunakan
standar iec 62253-2011,” J. Stand., 18 (2) 85–94
(2018). doi:http://dx.doi.org/10.31153/js.v20i2.687.
34) J.R. Chandra, I.N. Sutapa, and N. Sepadyati,
“Rancangan perbaikan dokumen dan pengendalian
hazard analysis critical control point produk olahan
fillet di pt ‘ x ’ belum sepenuhnya didasarkan pada
data kejadian penyebab bahaya yang terjadi di
perusahaan , belum memiliki relevansi dengan
potensi bahaya,” Titra, 7 (2) 399–406 (2019).
35) A. Triharjono, B.D. Probowati, and M. Fakhry,
“Evaluasi sanitation standard operating procedures
kerupuk amplang di ud sarina kecamatan kalianget
kabupaten sumenep,” Agrointek, 7 (8) 76–83 (2013).
36) B. Kuntoro, R. Maheswari, and H. Nuraini,
“Hubungan penerapan standard sanitation operational
procedure (ssop) terhadap mutu daging ditinjau dari
tingkat cemaran mikroba,” J. Ilm. Ilmu-Ilmu Peternak.
Univ. Jambi, XV (2) 70–80 (2012). doi:10.22437/
jiiip.v15i2.1794.
37) D.A. Susanto, F. Isharyadi, and M. Ritonga, “Manfaat
ekonomi penerapan standar pada usaha kecil
menengah menggunakan iso methodology,” J. Stand.,
19 (1) 25–37 (2017). doi:http://dx.doi.org/10.31153/
js.v19i1.411.
38) D.A. Susanto, F. Isharyadi, and N. Aliyah, “Faktor-
faktor yang mempengaruhi ukm dalam menerapkan
standar secara konsisten,” J. Stand., 17 (2) (2016).
39) D.A. Susanto, Suprapto, and J. Hadiyanto,
“Regulatory impact analisys terhadap pemberlakuan
standar nasional indonesia biskuit secara wajib,” J.
Stand., 18 (3) 217–228 (2016). doi:http://dx.doi.org/
10.31153/js.v18i3.340.
40) D.A. Susanto, “Implementation of standards in
international trade: benefit or barrier? a case study
from indonesia,” Evergreen, 9 (3) 619–628 (2022).
41) B. Shahriari, A. Hassanpoor, A. Navehebrahim, and S.
Jafarinia, “A systematic review of green human
resource management,” Evergreen, 6 (2) 177–189
(2019).
42) S. Kitjanukit, “Attitude toward bioremediation-
related technology and relation with company social
responsibility,” Evergreen, 6 (3) 240–245 (2019).

- 518 -