Analisis Penerapan Good Handling Practice Sayuran Cabai Merah Besar (Capsicum annuum L) di PT. BWT
DOI:
https://doi.org/10.61722/jipm.v4i5.2926Keywords:
Good Handling Practice (GHP), Large red chili peppers, storageAbstract
Large red chili peppers (Capsicum annuum L.) are a horticultural commodity that is highly perishable due to their high water content and relatively short shelf life. Improper postharvest handling can lead to quality deterioration and spoilage, necessitating the implementation of Good Handling Practices (GHP) to maintain food quality and safety. This study aims to evaluate the implementation of GHP for large red chili peppers at PT. BWT during the receiving, preparation, and storage stages. The method used in this study is qualitative descriptive research through observation, interviews, and documentation. The results of the study indicate that the implementation of GHP at PT. BWT has been quite effective, encompassing quality inspection using the AQL method, sorting, trimming, washing, labeling, the use of PPE, as well as storage with temperature control and a FIFO system. However, there are still workers who are not consistently wearing face masks during production.
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