Pengaruh Penerapan Good Handling Practices terhadap Bobot Reject Cabai TW pada Penanganan Pascapanen di Rumah Kemas Bernard Tani Pangalengan
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Abstract
Penerapan Good Handling Practices (GHP) pada penanganan pascapanen cabai TW di Indonesia masih rendah. Penelitian ini bertujuan untuk mengevaluasi penerapan GHP pada penanganan pascapanen cabai TW di tingkat petani dan rumah kemas terhadap bobot reject cabai yang diproduksi. Survey dilakukan terhadap 10 orang petani cabai yang menjadi pemasok utama di Rumah Kemas Bernard Tani Pangalengan, Bandung. Pengumpulan data dilakukan melalui wawancara, observasi lapangan, dan pengambilan sample cabai TW. Evaluasi dilakukan menggunakan praktek yang dilakukan oleh responden dan dibandingkan dengan SOP GHP yang sebelumnya telah dibuat. Hasil penelitian menunjukkan, tingkat kesesuaian penerapan SOP GHP di petani cabai TW sebesar 79%. Selain itu, penerapan GHP terbukti mampu menekan tingkat produk reject sebesar 38,18% dibandingkan dengan penanganan tanpa penerapan GHP.
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How to Cite
Aprilliani, F., Romalasari, A., Sobari, E., Yudiyanto, O., Prayogaswara, M. A. P., Hikmatulloh, N., Ramadhan, M. G., & Mardika, K. R. (2026). Pengaruh Penerapan Good Handling Practices terhadap Bobot Reject Cabai TW pada Penanganan Pascapanen di Rumah Kemas Bernard Tani Pangalengan. Agroteknika, 9(1), 130-138. https://doi.org/10.55043/agroteknika.v9i1.460
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Sekulya, S., Nandutu, A., Namutebi, A., Ssozi, J., Masanza, M., Jagwe, J. N., …, & Acham H. (2018). Efect of Post-Harvest Handling Practices, Storage Technologies and Packaging Material on Post-Harvest Quality and Antioxidant Potential of Solanum Aethiopicum (Shum) Leafy Vegetable. American Journal of Food Science and Technology, 6(4), 167–180. https://doi.org/10.12691/ajfst-6-4-6
Stanciu, M., Popescu, A., Antonie, I., Sava, C., & Nistoreanu, B. G. (2022). Good Practices on Reducing Food Waste Throughout The Food Supply Chain. Amfiteatru Economic, 24(60), 566–582. https://doi.org/10.24818/EA/2022/60/566
Syahkhaafi, M. F. A., Gustina, D., Ferianto, & Setyawati, E. (2022). Analisis Penerapan GHP (Good Handling Practice) dan GMP (Good Manufacturing Practice) pada Usaha Penggilingan Padi Kecil di Tambelang, Bekasi. Seminar Nasional Pariwisata Dan Kewirausahaan (SNPK), 1, 391–401. https://doi.org/10.36441/snpk.vol1.2022.62
Tadesse, K. T. (2024). The Role of Post-Harvest Management in Ensuring Food Security in a Changing World: Review Article. Journal of Clinical Research and Case Studies, 2(3),1–14. https://doi.org/10.61440/JCRCS.2024.v2.41
Usman, H. L., Kasim, R., & Liputo, S. A. (2024). Pengaruh Jenis Kemasan terhadap Karakteristik Fisik dan Kimia Cabe Rawit (Capsicum frutescens) Varietas Samia Gorontalo selama Penyimpanan di Suhu Dingin. Jambura Journal of Food Technology (JJFT), 6(1), 69-72. https://doi.org/10.37905/jjft.v6i1.20811
Hasbi. (2012). Perbaikan Teknologi Pascapanen Padi di Lahan Suboptimal. Jurnal Lahan Suboptimal, 1(2), 186-196. https://doi.org/https://doi.org/10.33230/JLSO.1.2.2012.25
Hermanu, B. (2022). Pengelolaan Limbah Makanan (Food Waste) Berwawasan Lingkungan Environmentally Friendly Food Waste Management. In Jurnal Agrifoodtech, 1(1), 35-48. http://dx.doi.org/10.56444/agrifoodtech.v1i1.52
Kementerian Pertanian [KEMENTAN]. (2019, 15 Desember 2024). Permentan No. 44 Tahun 2019. Retrieved from https://peraturan.bpk.go.id/Details/161262/permentan-no-44-tahun-2019
Kurniasari, F., Sutan, S. M., & Prasetyo, J. (2022). Aplikasi Edible Coating Kitosan Pada Cabai Merah Selama Penyimpanan terhadap Mutu dan Tingkat Kematangannya. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 10(2), 108–115. https://doi.org/10.21776/UB.JKPTB.2022.010.02.03
Lapasi, A. Y., Lengkey, L. C. C. E., & Sumayku, B. R. A. (2020). Pengemasan Vakum Cabai Rawit (Capsicum frutescens L) pada Tingkat Kematangan yang Berbeda. Cocos, 11(4), 1-9. https://doi.org/10.35791/cocos.v4i4.29987
Li, C., Bremer, P., Harder, M. K., Lee, M. S., Parker, K., Gaugler, E. C., & Mirosa, M. (2022). A systematic review of food loss and waste in China: Quantity, impacts and mediators. Journal of Environmental Management, 303. https://doi.org/10.1016/J.JENVMAN.2021.114092
Nauly, D. (2016). Fluktuasi dan Disparitas Harga Cabai di Indonesia. Jurnal Agrosains dan Teknologi, 1(1), 1-14. https://doi.org/10.24853/jat.1.1.57-70
Nicastro, R., & Carillo, P. (2021). Food Loss and Waste Prevention Strategies from Farm to Fork. Journal Sustainability, 13(10), 1-24. https://doi.org/10.3390/su13105443
Nurhidayat, Sabahannur, & Alimuddin, S. (2022). Pengaruh Suhu dan Jenis Kemasan terhadap Umur Simpan dan Mutu Cabai Rawit (Capsium frutescens L.). AgrotekMAS, 3(2), 37-47. https://doi.org/10.33096/agrotekmas.v3i2.245
Ozdemir, İ. S., & Semizer, H. (2021). Effect of Good and Poor Postharvest Handling Practices on The Losses in Lettuce and Tomato Supply Chains. Gıda, 46(4), 859–871. https://doi.org/10.15237/gida.gd21049
Pusat Data dan Sistem Informasi Pertanian. (2024). Buletin Konsumsi Pangan. 15, 1–82. https://satudata.pertanian.go.id/assets/docs/publikasi/Buletin_Konsumsi_Pangan_Semester_I_2024.pdf
Rohin, M. A. K., Mohd Najib, N. A. A., Ridzwan, N., Abd Hadi, N., Ishak, R., & Baig, A. A. (2024). Safe Food Handling Knowledge and Practices of Universiti Sultan Zainal Abidin Cafeteria Food Handlers. Food Research, 8(3), 451–459. https://doi.org/10.26656/fr.2017.8(3).537
Schudel, S., Shoji, K., Shrivastava, C., Onwude, D., & Defraeye, T. (2023). Solution Roadmap to Reduce Food Loss Along Your Postharvest Supply Chain from Farm to Retail. Food Packaging and Shelf Life, 36, 1-9. https://doi.org/10.1016/j.fpsl.2023.101057
Sekulya, S., Nandutu, A., Namutebi, A., Ssozi, J., Masanza, M., Jagwe, J. N., …, & Acham H. (2018). Efect of Post-Harvest Handling Practices, Storage Technologies and Packaging Material on Post-Harvest Quality and Antioxidant Potential of Solanum Aethiopicum (Shum) Leafy Vegetable. American Journal of Food Science and Technology, 6(4), 167–180. https://doi.org/10.12691/ajfst-6-4-6
Stanciu, M., Popescu, A., Antonie, I., Sava, C., & Nistoreanu, B. G. (2022). Good Practices on Reducing Food Waste Throughout The Food Supply Chain. Amfiteatru Economic, 24(60), 566–582. https://doi.org/10.24818/EA/2022/60/566
Syahkhaafi, M. F. A., Gustina, D., Ferianto, & Setyawati, E. (2022). Analisis Penerapan GHP (Good Handling Practice) dan GMP (Good Manufacturing Practice) pada Usaha Penggilingan Padi Kecil di Tambelang, Bekasi. Seminar Nasional Pariwisata Dan Kewirausahaan (SNPK), 1, 391–401. https://doi.org/10.36441/snpk.vol1.2022.62
Tadesse, K. T. (2024). The Role of Post-Harvest Management in Ensuring Food Security in a Changing World: Review Article. Journal of Clinical Research and Case Studies, 2(3),1–14. https://doi.org/10.61440/JCRCS.2024.v2.41
Usman, H. L., Kasim, R., & Liputo, S. A. (2024). Pengaruh Jenis Kemasan terhadap Karakteristik Fisik dan Kimia Cabe Rawit (Capsicum frutescens) Varietas Samia Gorontalo selama Penyimpanan di Suhu Dingin. Jambura Journal of Food Technology (JJFT), 6(1), 69-72. https://doi.org/10.37905/jjft.v6i1.20811