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Abstrak

This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.

Kata Kunci

Assistance Good Manufacturing Practices (GMP) Socialization UD Annisa.

Rincian Artikel

Biografi Penulis

Nur Aini, Universitas Jenderal Soedirman

Program  Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto

Hidayah Dwiyanti, Universitas Jenderal Soedirman

Program  Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto

Retno Setyawati, Universitas Jenderal Soedirman

Program  Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto

Budi Sustriawan, Universitas Jenderal Soedirman

Program  Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto

Silma Darojatun Alfiyah, Universitas Jenderal Soedirman

Program  Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto

Referensi

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  3. Clasen, T., Bartram, J., Colford, J., Luby, S., Quick, R., and Sobsey, M. 2009. Comment on “Household Water Treatment in Poor Populations: Is There Enough Evidence for Scaling up Now?†Environmental Science & Technology. 43: 5542–5544.
  4. Costa Dias, M. A., Sant’Ana, A. S., Cruz, A. G., Faria, J. de A. F., Fernandes de Oliveira, C. A., & Bona, E. 2012. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food Control. 24: 199–205.
  5. Fewtrell, L., Kaufmann, R. B., Kay, D., Enanoria, W., Haller, L., and Colford, J. M. 2005. Water, sanitation, and hygiene interventions to reduce diarrhoea in less developed countries: a systematic review and meta-analysis. The Lancet Infectious Diseases. 5: 42–52.
  6. Le Gentil, C., Sylla, Y., and Faille, C. 2010. Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures. Journal of Food Engineering. 96: 37–42.
  7. Muhandri, T., dan Kadarisman, D. 2012. Sistem Jaminan Mutu Industri Pangan. Bogor: IPB Press.
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  9. Ropkins, K., and Beck, A. J. 2000. Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science & Technology. 11:10–21.