Exploration of the Implementation of Standard Operating Procedures (SOPs) in the Production Process at J&C Cookies Bandung
Eksplorasi Penerapan Standard Operating Procedure (SOP) dalam Proses Produksi di J&C Cookies Bandung
DOI:
https://doi.org/10.21070/rc3qpr98Keywords:
Standard Operating Procedure (SOP), Production Process, Food Industry, Product Quality, Hygiene, J&C Cookies BandungAbstract
. Standard Operating Procedures (SOP) are crucial guidelines for maintaining product quality consistency, improving work efficiency, and supporting quality control in the food sector. This study aims to investigate the implementation of SOP in production at J&C Cookies in Bandung, analyze their implementation at each stage of production, identify the benefits gained, and determine the challenges faced in their implementation. The method used in this study is a descriptive approach with data collection techniques through direct observation, documentation, and a literature review. The findings of the study indicate that the implementation of SOP at J&C Cookies has been carried out systematically, starting from employee preparation, ingredient mixing, molding, baking, to product packaging. The implementation of SOP is evident in the strict adherence to hygiene standards, the use of personal protective equipment, the adjustment of baking temperature and time according to product characteristics, and the quality control of raw materials and finished products. The implementation of SOP offers benefits such as improved product quality consistency, enhanced production process efficiency, reduced risk of contamination, and increased consumer confidence in the company’s products. In addition, the company also pursues a product differentiation strategy through innovations in packaging shape and design, which help boost its competitiveness in the market. Thus, SOP play a crucial role in supporting operational efficiency and maintaining product quality in the food industry.
Keywords: Standard Operating Procedure (SOP), Production Process, Food Industry, Product Quality, Hygiene, J&C Cookies Bandung
Key Findings Highlights-
Standard operating procedures at J&C Cookies Bandung are systematically implemented at every production stage, from employee preparation to product packaging.
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The product achieves a shelf life of up to one year without preservatives by keeping moisture levels close to zero percent during baking.
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Product differentiation is successfully established through shape innovations, such as crescent-shaped nastar, and moisture-controlled packaging designs.
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