PELATIHAN CARA PENGOLAHAN PANGAN YANG BAIK (CPPB) BAGI PENGRAJIN TEMPE DESA MLIRIP MENUJU KEAMANAN PANGAN

Lusi Mei Cahya Wulandari; Nyoman Sri Widari; Filippo Sumewang

doi:10.51747/abdipancamarga.v5i1.1759

Lusi Mei Cahya Wulandari Universitas Katolik Darma Cendika
Nyoman Sri Widari Universitas Katolik Darma Cendika
Filippo Sumewang Universitas Katolik Darma Cendika Surabaya

DOI: https://doi.org/10.51747/abdipancamarga.v5i1.1759

Abstract

Good Manufacturing Practises or Cara Pengolahan Pangan yang Baik (CPPB) are a prerequisite for producing safe, suitable, and high-quality processed food products. Despite being a flagship food in Mlirip Village, Mojokerto, tempe is still processed traditionally and does not meet the CPPB criteria. Community engagement aims to map and raise awareness about CPPB among tempe artisans in Mlirip Village. Mapping involves observing and interviewing seven tempe artisans, focusing on final product aspects, packaging, labeling, product information, documentation, and record-keeping. The mapping results revealed a 40% discrepancy in the final product and a 100% discrepancy in labeling and product information. Consequently, a CPPB socialization program conducted by Rumah Tempe Indonesia was based on these findings. The socialization efforts aimed to emphasize the importance of consistent quality in tempe products and the necessity of providing accurate labels and product information for the produced tempe.

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