Main Article Content


Consumers are increasingly aware and concerned about the quality and safety of food products. In order to maintain the quality of food products produced and to be able to compete with similar industries and reduce risks in production, it is necessary to have basic requirements that must be met in an industry, such as production requirements, building requirements, location, and production facilities and equipment and employees. These requirements can be met by implementing GMP or Good Manufacturing Practice.

This service is important to carry out in ensuring the food produced is healthy, safe, and can be consumed by the community. The implementation of this service is by providing assistance to the implementation of GMP to improve the quality standards of the products produced. The purpose of this service is to assist the food industry in implementing GMP in food processing. The implementation of this community service consists of several stages, including: observation and interviews, problem analysis, and assistance in implementing GMP.

The herbal medicine business is an industry engaged in the food and beverage sector. In this industry, it is required not only to produce products that are pleasing to the tongue but also to pay attention to the quality of the products produced. The implementation of this assistance further helps partners in maintaining the quality of the products produced. Previously, partners did not have knowledge of GMP so that with this assistance partners understood the principles of GMP, namely in terms of product safety and hygiene so that they are suitable for consumption.


safety GMP hygiene herbal medicine aman GMP higienis jamu

Article Details


  1. Dukcapil. (7. Agustus 2021). Noudettu osoitteesta
  2. Fitriana, R., Kurniawan, W., & Siregar, J. G. (2020). Pengendalian Kualitas Pangan Dengan Good Manufacturing Practices (GMP) Pada Proses Produksi Dodol Betawi (Studi Kasus UKM MC). Jurnal Teknologi Industri Pertanian, 30(1), 110-127.
  3. Hanidah, I. I., Mulyono, A. T., Mardawati, E., & Huda, S. (2018). Penerapan Good Manufacturing Practices Sebagai Upaya Peningkatan Kualitas Produk Olahan Pesisir Eretan - Indramayu. AGRICORE: Jurnal Agribisnis dan Sosial Ekonomi Pertanian, 3(1), 359-426.
  4. Hawa, T. E. (2017). Evaluasi Pelaksanaan Good Manufacturing Practices (GMP) Dan Analisis Efisiensi Biaya di Pusat Pengolahan Kakao Rakyat Jembrana Bali. Jurnal Sosial Ekonomi Pertanian (J-SEP), 10(2), 27-34.
  5. Herdhiansyah, D., Gustina., Patadjai, A. B., & Asriani. (2021). Kajian Penerapan Good Manufacturing Practices (GMP) Pada Pengolahan Keripik Pisang. Agrointek: Jurnal Teknologi Industri Pertanian, 15(3), 845-853.
  6. Kemenperin. (24. November 2017). Noudettu osoitteesta
  7. Kumar, V., Bist, M., Banyal, A., & Patial, K. (2019). Golden Rules of Good Manufacturing Practice (GMP). Journal of Pharma and Drug Regulatory Affairs, 1(1), 30-37.
  8. Pinandoyo, D. B., & Masnar, A. (2019). Penerapan GMP pada UKM Keripik SEMAT (Sehat dan Nikmat). Agriculture Technology Journal, 2(2), 51-68.
  9. Prasetyo, A. (2018). Analisis Good Manufacturing Practice Olahan Pangan. Jakarta: Indocamp.
  10. Wahid, A. (2021). Improving the Quality of Tempe Products with GMP and Model Based Integrated Process Improvement in SME Pacarkeling. Journal Knowledge Industrial Engineering, 8(1), 1-9.