Abstract
Siwalan is palm type plants, which one of the prime agricultural commodities in Tuban Regency. Siwalan production has increased from year to year. Abundant production provides great potential for siwalan farmers and groups of siwalan processed enterprises into other processed products. Legen drinks and siwalan fruit are products that become typical souvenirs of Tuban and are favored by local tourists. However, problems related to product hygiene and low storage are a challenge for the siwalan palmers. So far, technological innovation has not touched on the processing of legen or siwalan fruit, so that the development of its marketing is very limited and it has not been able to broader the welfare of society. The purpose of this activity is to examine the relationship between aspects of attitude towards food security with aspects of business performance and the importance on strengthening GMP (Good Manufacturing Practice). The results ofthe activities show that there is no significant relationship between aspects of attitude towards food safety with aspects of business performance. This is consistent with the findings found that most of the craftsmen ignore the aspect of food safety especially in the legen beverage production process. Some producer also add food additives and carry out further processing to extend the shelflife of legen. This has an impact on the taste of legen and also in terms of food security. Therefore, socialization and training related to GMP is a key factor for improving business performance and achieving sustainable development
Highlights
Tanaman Siwalan merupakan tanaman jenis palma yang banyak tumbuh di daerah pesisir pantai dan menjadi primadona Kabupaten Tuban
This is consistent with the findings found that most of the craftsmen ignore the aspect of food safety especially in the legen beverage production process
[12] de Oliveira C A F, A G da Cruz, P Tavolaro, C H 2016 Corassin Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP) (United State: Elsevier Inc.) chapter 10 pp 129-139
Summary
JIAT dalam tandannya [4]. Dalam proses penyadapan nira perlu penanganan baik sebelum penyadapan maupun sesudah penyadapan. Perlu dilakukan pendampingan serta pemberdayaan terkait penguatan GMP (Good Manufacturing Practice) pada para pengrajin nira siwalan. Pengolah makanan telah mengandalkan penggunaan Good Manufacturing Practice (GMP) untuk memastikan keamanan pangan. Implementasi sistem keamanan pangan dan penggunaan HACCP sekarang diimplementasikan di sebagian besar industri pengolahan makanan dan bisnis makanan [6]. Penting bahwa industri pengolahan makanan menerapkan praktik yang diterima secara internasional seperti GMP dan HACCP untuk mencapai tingkat kualitas dan keamanan yang dapat diterima. Ada kebutuhan bagi industri pengolahan makanan untuk mengambil langkah-langkah yang ketat, mematuhi program dan pedoman keamanan pangan yang ditetapkan dan menerapkan sistem pengendalian dan kegiatan jaminan khusus perusahaan yang membantu untuk mewujudkan dan menjamin keamanan pangan [7]. Akan diuraikan juga pentingnya pemberdayaan serta pendampingan kepada UKM pengolah nira siwalan terkait praktik Good Manufacturing Practice (GMP) dalam kegiatan usahanya
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