A STUDY OF GMP AND WISE APPLICATIONS IN UKM AMPLANG “Y” SAMARINDA

Abstract

Amplang is an iconic snack of Samarinda which is mostly produced by small and medium enterprises. One of the SMEs that produced amplang in Samarinda is SMEs Ampang “Y”. Amplang “Y” was established in 2010. The production process of amplang in SMEs “Y” was conducted manually with six workers. Production process of food industries needs to comply to BPOMs’ criteria. The BPOM criteria were similar to Good Manufacturing Process’s criteria. Initial observation showed that not all GMP’s criteria were fulfilled. Besides products’ quality and hygiene, the food industries require to increase their productivity. Work Improvement in Small Enterprise (WISE) is a guidance for SMEs to increase their productivity through effective, efficient and simple techniques. WISE assesses 8 criterias. This paper, therefore, aims to measure the conformity of working condition in SMEs Amplang “Y” with GMP and WISE criteria. Furthermore, this paper also intends to give suggestion for improving quality, hygiene and productivity of SMEs Amplang “Y”. The results showed that average conformity of GMP criterias was 68%, which was considered “moderate”. GMP evaluation showed that out of 14 criteria, 9 criteria classified as good, 2 criteria categorized as “low”, and the rest grouped as “moderate”. Product withdrawals (0%), and making records and documentation of the final product produced (20%) were the “low”category’s variabels. WISE evaluation presented that Prevention of fire hazards, worker welfare, and potential electrical hazards were criteria that needed to be improved.