The assessment of good manufacturing practices (GMP) implementation and critical control point (CCP) determination on the cocoa powder processing in Agricultural Techno Park Nglanggeran, Yogyakarta

Abstract

Cocoa powder is a cocoa-based food product. Indonesian cocoa powder has a big potential in the ASEAN (Association of Southeast Asian Nations) market. Agricultural Agro Techno Park is a company that produces cocoa powder in Gunungkidul, Yogyakarta. This company realizes the importance of improving their product safety. Therefore, the research aimed to determine the safety quality of cocoa powder produced by Agricultural Agro Techno Park by assessing its Good Manufacturing Practice (GMP) implementation and determining the critical control points. The results of assessment of GMP implementation showed that it was categorized in Level IV (the lowest level). Thus, it is strongly recommended to do some corrective actions that identified some incompatibilities before planning the Hazard Analysis and Critical Control Point (HACCP). The flow chart assessment showed that there were two stages that might affect the cocoa powder quality. The stages were receiving raw material and the storage at a low temperature. From the determination of the critical control points which was conducted to improve the cocoa powder quality, the same two stages were also found as the critical control points that might affect the final product quality.