Implementation of Good Manufacturing Practice (GMP) on Coconut Ant Sugar Processing at Craftsmen Business Group in Wonosobo-Banyuwangi Village As a Helicos Center
Elly Kurniawati 1), Rinda Nurul K 2), Arinda Lironika S 3), Prawidya Destarianto 4)
1) Lecture of Food Industrial Technology Study Program, State Polytechnic of Jember
2) Lecture of Medical Record Study Program, State Polytechnic of Jember
3) Lecture of Nutrition Clinic Study Program, State Polytechnic of Jember
4) Lecture of Informatics Engineering Study program, State Polytechnic of Jember Jl. Mastrip Kotak Pos 164 Jember
Abstract
The partner village development program (PPDM) has been carried out about the production of ant sugar at Wonosobo, Banyuwangi Regency. The activity aims to increase knowledge and skill of crafment to produce coconut ant sugar based on the standards of GMP and HACCP. Community service is carried out by coaching partners through diversification of coconut sugar products into Helicos ants, improving product quality by applying hygine-sanitation, occupational health and safety (OHC) during harvesting, processing and packing. The result showed that the activity : 1) knowledge of craftsmen GMP and HACCP are good, but implementation of GMP and HACCP on coconut ant sugar processing at Wonosobo village can not fully implemented. 2) ability to produce coconut ants sugar by crystallization method using a crystalliser, cabinet driyng and grinding machine and packing mechine. The use of tools or machines in the manufacture of coconut ants sugar will help increase production capacity, and maintain the quality of ant sugar. The proximate analysis of the coconut ant sugar showed the contains 2,55% moisture, 1,81% total ash, 0,6 % crude fat, 0,28% crude protein and total solid was 48,6%. Glicemic index of coconut ant sugar was 53, while the crytal sugar was 100. Sensory analysis showed that had likely score for color, odor, taste and texture.
Keywords: coconut ant sugar, glicemic index, proximate analysis
Topic: Food Science and Technology