Analisis Sistem Penyimpanan Bahan Kering Berdasarkan Food Code 2022 di Dry Storage PT ABC

Kayla Febrianti; Niken Purwidiani; Ila Huda P Dewi; Aisyah Nurin Kamiliya

doi:10.61722/jmia.v3i4.11399

Authors

Kayla Febrianti Universitas Negeri Surabaya
Niken Purwidiani Universitas Negeri Surabaya
Ila Huda P Dewi Universitas Negeri Surabaya
Aisyah Nurin Kamiliya Universitas Negeri Surabaya

DOI:

https://doi.org/10.61722/jmia.v3i4.11399

Keywords:

Analysis, Dry Materials, Dry Storage, Food Code 2022, Storage System

Abstract

This study aims to analyze the dry material storage system based on the 2022 Food Code at PT ABC Dry Storage and identify factors that need to be considered in the storage of dry materials. This study uses a qualitative descriptive method. Data collection was carried out through observation, interviews, and documentation. The research informants consisted of warehouse managers, warehouse coordinators, and dry storage staff who were selected purposively based on direct involvement in dry material storage activities. Data analysis is carried out through the stages of data reduction, data presentation, and drawing conclusions. The results of the study show that the dry material storage system at PT ABC's Dry Storage has implemented several principles in accordance with the 2022 Food Code, including the use of shelves and pallets to prevent direct contact of materials with the floor, the application of FIFO (First In First Out) and FEFO (First Expired First Out) methods), material labeling, separation of materials by type, as well as regular implementation of hygiene and pest control programs. However, there are still several aspects that require attention, especially related to the control of the temperature and humidity of the storage room to comply with the recommended standards. Factors to consider in a dry materials storage system include material moisture content, storage temperature, air relative humidity, presence of microorganisms, and warehouse pests. The control of these factors plays an important role in maintaining the quality, safety, and shelf life of dry foodstuffs. This research is expected to be an evaluation and reference material in an effort to improve the dry matter storage system in accordance with the principles of food safety.

References

Ababio, P. F., & Lovatt, P. (2015). Food safety management systems in food service establishments.

Bingham, G. V., Campbell, J. F., Arthur, F. H., & Zhu, K. Y. (2023). Importance of sanitation for stored-product pest management. Insects, 15(1), 51.

Fadhilah, H. N. (2023). Kajian Penyimpanan Bahan Makanan Kering Di Instalasi Gizi Rumah Sakit. 69–108. http://eprints.poltekkesjogja.ac.id/13591/

Felando, M., Purwidiani, N., Romadhoni, I. F., & Restami, M. (2026). Evaluasi Keterlaksanaan Sistem Inventori Sayuran Perishable di Restoran Pavilion JW Marriott Surabaya. Indo-MathEdu Intellectuals Journal, 7(1), 1836–1843. https://doi.org/10.54373/imeij.v7i1.5121

Fellows, P. J. (2017). Food processing technology: Principles and practice (4th ed.). Woodhead Publishing.

Gerken, A. R., Campbell, J. F., & Roesli, R. (2022). Spatial and temporal variation in stored-product insect pest populations. Annals of the Entomological Society of America, 115(3), 239–251.

Hyun, J. E., Lee, S. Y., & Kim, H. J. (2018). Evaluation of Microbial Quality of Dried Foods Stored at Different Relative Humidity and Temperature and Effect of Packaging Methods. Journal of Food Safety, 38(2), e12433.

Kurniawan, R. (2024). Implementasi pengendalian mutu berbasis SOP dalam sistem pergudangan. Jurnal Sistem Industri.

Lestari, H. W., Ermawati, E. A., & Handoko, R. T. (2024). EVALUASI PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYIMPANAN BAHAN MAKANAN DI MAIN KITCHEN éL HOTEL BANYUWANGI. Juremi: Jurnal Riset Ekonomi, 3(6), 771–790. https://doi.org/10.53625/juremi.v3i6.7690

Marsita, V., Putri, S. A., & Erpidawati, E. (2024). Gambaran Prinsip Penyimpanan Bahan Makanan Kering pada Ruang Gizi di Rumah Sakit Islam Ibnu Sina Padang Panjang Tahun 2023. MARAS: Jurnal Penelitian Multidisiplin, 2(1), 327–332. https://doi.org/10.60126/maras.v2i1.172

Motarjemi, Y., & Lelieveld, H. (2014). Food safety management: A practical guide for the food industry. Academic Press.

Nugraha, A. (2024). Penerapan Metode FIFO dan FEFO pada Penyimpanan Bahan. Journal of Culinary and Hospitality.

Park, D., Kim, H., & Lee, S. (2025). Effects of Temperature on the Microbial Growth and Quality of Dry Pet Food during Storage. Food Science of Animal Resources, 45(2), 245–258.

Puspitasari, A. (2021). Pengaruh waktu pengolahan terhadap mutu makanan. Jurnal Teknologi Pangan.

Sari, N., & Pratama, A. (2022). Sistem monitoring dalam manajemen operasional gudang. Jurnal Manajemen Industri.

Sihite, N., Antisa, P. S., Sriwiyanti, S., Hartati, Y., & Rotua, M. (2024). Sistem Penyimpanan Bahan Makanan Segar dan Kering di RS Pusri Palembang Berdasarkan Suhu Penyimpanan. Jurnal Pustaka Padi (Pusat Akses Kajian Pangan Dan Gizi), 3(1), 12–19. https://doi.org/10.55382/jurnalpustakapadi.v3i1.708

Sihombing, A. P. N., Wandana, J., & Indra, H. (2024). Penerapan Metode First In First Out (FIFO) Dalam Mengontrol Persediaan Barang. Jurnal Minfo Polgan, 13(2), 1877–1886. https://doi.org/10.33395/jmp.v13i2.14300

Stathas, I. G., Kavallieratos, N. G., & Athanassiou, C. G. (2023). The Effects of Insect Infestation on Stored Agricultural Products. Foods, 12(10), 20–46.

Widodo, R., & Hardiyanti, R. (2022). Perancangan Tata Letak Gudang Penyimpanan Bahan Baku dan Non-Baku Berdasarkan Prinsip 5S. Jurnal Rekayasa Dan Manajemen Sistem Industri, 10(2), 123–131.

Winarno, F. G. (2008). Keamanan pangan dan gizi. Gramedia.