Implementation of Standard Operating Procedures (SOP) on UMKM Increased Production of Spicy Satanic Pentol in Bringin Ngaliyan City of Samarang

Abstract

This study aims to determine the application of Standard Operating Procedures (SOP) to MSMEs in the production of spicy devil pentol at Beringin Ngaliyan, Semarang City. The research design is a case study using a qualitative approach with data collection techniques by observing and interviewing the MSME owners. The results of the study found that the culinary owner was a student who did not apply the Standard Operating Procedures consistently due to the limited time to divide between lectures and supervision of the staff who handle the production process of the spicy devil pentol. In this study also found the owner did not make a written Standard Operating Procedure. This research has practical implications for culinary owners, so they realize that in order to guarantee the quality of production and the activities of the workers making spicy devil pins without having to be directly supervised, there must be a written Standard Operating Procedure.