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All Journal Media Teknologi Hasil Perikanan Torani Journal of Fisheries and Marine Science CIRCUIT: Jurnal Ilmiah Pendidikan Teknik Elektro Jurnal Penelitian Pendidikan IPA (JPPIPA) KACANEGARA Jurnal Pengabdian pada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan SINTA Journal (Science, Technology, and Agricultural) Zona Laut : Jurnal Inovasi Sains dan Teknologi Kelautan Jurnal Bluefin Fisheries Jurnal Airaha Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Geografi LIngkungan Tropik (Journal of Geography of Tropical Environments) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Soeprijadi, Liliek
Politecnic Of Maritime And Fisheries Karawang
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Application of GMP and SSOP to the Production of Natural CO Frozen Red Kakap (Lutjanus sp.) Fillets at PT. Alam Jaya Surabaya Pola S.T. Panjaitan; Iman Mukhaimin; Dita Dwi Ambarwati; Rahmad Surya Hadi Saputra; Liliek Soeprijadi
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.242

Abstract

According to BKIPM-KKP data, throughout 2022 - 2023 there were a total of 29 cases or 0.028% of the total 102,570. The cause was the finding of heavy metal content such as mercury that exceeded the threshold, namely 2 cases in Germany and 2 cases in France. In addition, 1 rejection case in Spain related to the lack of temperature control, and 1 case in Russia related to the finding of E. coli bacteria. One of the considerations for consumers in choosing products to be consumed is to ensure that the food produced is safe for health with guaranteed hygiene. The implementation of good production methods and sanitation procedures is based on a standard guideline, namely Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedure (SSOP). This study aims to determine the GMP and SSOP of frozen red snapper fillets. The methods used were observation, interview, and active participation. The results of the cold chain implementation are in accordance with the standard, the results of the yield calculation are in accordance with the company standard of 43-44%, the results of GMP and SSOP analysis have met the standards of PERMEN KP Number 17 of 2019. Key words: GMP; SSOP; Fillet; CO
PELATIHAN OLAHAN IKAN NILA BERNILAI TAMBAH DI DESA KAWALI CIAMIS JAWA BARAT Saputra, Rahmad Surya Hadi; Napitupulu, Romauli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tumohon; Anasri, Anasri; Mukhaimin, Imam
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1552

Abstract

Desa Kawali is one of the Smart Fisheries Villages (SFVs) located in the Kawali District, with its main commodity being tilapia fish. Currently, there are approximately 4,000 fish ponds around the location of Desa Kawali with immense potential. The abundant production of tilapia fish, supported by extensive aquaculture land, can serve as a primary asset in ensuring food security for the village community and also in enhancing their welfare. The welfare of the residents of Desa Kawali largely depends on tilapia fish, which are marketed in the form of live fish or ready-to-consume products. While there is a growing number of processed fish products, the variety and quantity of processed products produced are still limited. Community service is conducted using the Participatory Rural Appraisal (PRA) approach. The PRA method is an approach to community empowerment that emphasizes the involvement or participation of the community in all activities, with external facilitators serving as guides to facilitate community activities. It is a participatory action research method designed to encourage active participation of the community in the development process. The results of the community service activities conducted, ranging from the delivery of materials to practical product manufacturing and packaging, can be summarized as follows: the community service activities conducted provide numerous benefits to the participants. These activities also impact the skills of the participants, and with proper and attractive product packaging, the processed products become more marketable
Pola Pertumbuhan Pendederan Ikan Nila (Oreochromis Niloticus) Pada Keramba Jaring Tancap Kolam Tanah Di Rengasdengklok, Karawang, Jawa Barat Wahjudi Poerwanto; Donatus Haryadi Guntur Prabowo; Maria Goreti Eny Kristiany; Catur Pramono Adi; Zaskia Khansa Salviadi; Liliek Soeprijadi
SINTA Journal (Science, Technology, and Agricultural) Vol. 6 No. 2 (2025)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.6.2.471–490

Abstract

This study was conducted to understand the growth pattern of tilapia (Oreochromis Niloticus) when cultivated in earthen ponds with a fixed net cage system. The location of the practice is at PT. Suri Tani Pemuka Rengasdengklok, Karawang, West Java. The main focus of this activity is to see the relationship between the length and weight of fish during the maintenance period, as well as to assess the comparison of the growth of length and weight of fish for each sampling and the survival rate (SR) of fish. From the results of the observation, it is known that the b value in the analysis of length and weight is 0.72220, which indicates that growth is negative allometric - meaning that fish grow faster in length than in weight. In addition, the survival rate of fish reached 76.4%, which is quite high and indicates that the maintenance conditions are running quite well. Fixed net cages (KJT) are a fish maintenance method that has several advantages, namely it can avoid water predators and is able to limit the circulation of fish so that it facilitates harvesting, but the growth rate is still influenced by other factors including water quality and feed. With this method, fish can grow more safely and optimally. It is hoped that the results of this practice can be an illustration and reference for other cultivators who want to apply similar methods.
Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Pola Sabar Tumohom Panjaitan; Iman Mukhaimin; Susi Ratnaningtyas; Liliek Soeprijadi; Devi Wulansari
Depik Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Abstract

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting
PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MATSUKASA CUTTLEFISH BEKU DI PT. DUA PUTRA Saputra, Sandy; Panjaitan, Pola ST; Saputra, Rahmad Surya Hadi; Soeprijadi, Liliek; Soeharso, Agusta Putri Balqis Linda; Ningsih, Trisna
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20720

Abstract

Ikan tuna adalah salah satu hasil perikanan yang memiliki nilai ekonomis tinggi, dan banyak dikomsumsi lokal maupun sebagai komoditas ekspor. Ikan tuna memiliki faktor penentu sebagai primadona ekspor dalam perdagangan internasional. Penelitian ini dilakukan untuk mengamati Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada proses pengolahan tuna loin masak beku. Metode kerja dengan observasi mengikuti langsung proses pengolahan mulai dari penerimaan tuna beku, sampai distribusi produk tuna loin masak beku. Pengujian mutu dilakukan pada mutu organoleptik, histamin, mikrobiologi, dan suhu, Pengolahan data dengan metode analisa kuantitatif dan kualitatif. Hasil pengujian organoleptik tuna beku adalah 8.0 dan tuna loin masak beku adalah 8.0. Nilai ALT  tuna  tuna  loin  masak  beku  tertinggi  6,5  x  10⁴ ALT  kol/g,  memenuhi  standar  perusahaan  dan SNI. Hasil uji histamin pada tuna beku dan tuna loin masak beku tertinggi 14,3 ppm dan 16,4 ppm, masih dalam kisaran batas aman yang dipersyaratkan oleh Uni Eropa. Penerapan suhu, GMP dan SSOP telah diterapkan dengan baik oleh perusahaan sesuai dengan SNI 7968 : 2014 tuna loin masak beku.
ANALYSIS OF GOOD MANUFACTURING PRACTICE (GMP) IMPLEMENTATION: A CASE STUDY IN TWO CANNED SARDINELLA PROCESSING INDUSTRIES IN EAST JAVA Dewi, Reza Putri Amalia; Tanjung, Anasri; Soeprijadi, liliek; Napitupulu, Romauli Juliana; weni, Weni
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20733

Abstract

Good Manufacturing Practices (GMP) serve as a fundamental framework for ensuring the quality and safety of fishery products. Nevertheless, their implementation in fish processing industries is often found to be suboptimal, including in sardine canning operations involving Sardinella lemuru. This study aimed to assess the level of GMP implementation in two lemuru canning industries located in East Java. Data were collected from October to November 2025 through field observations, document reviews, and interviews with quality control personnel and supervisors. The evaluation was carried out using a gap analysis approach, in which the GMP assessment criteria were based on the Ministry of Marine Affairs and Fisheries Regulation (Permen KP) No. 17 of 2019. The findings indicate that both industries have implemented GMP in accordance with the applicable standards, achieving conformity levels of 94.97% for lemuru products in tomato sauce and 89.33% for products packed in water, salt, and oil. However, of the 15 GMP aspects evaluated, three nonconformities were identified in both tomato-based canned products and products packed in water, salt, and oil. Several aspects were found to require improvement, particularly those related to site and building conditions, floor and wall structures, and ceiling or roofing conditions
IMPLEMENTATION OF BASIC FEASIBILITY AND FINANCIAL ANALYSIS OF FISH MEATBALL PRODUCTS PRODUCED BY SMALL AND MEDIUM-SIZED ENTERPRISES Y AND Z Pratiwi, Elsy Aryanti; Soeprijadi, Liliek; Soeharso, Agusta Putri Balqis Linda; Panjaitan, Pola sabar tomohon; Siburian, Tina Franester; Napitupulu, Romauli Juliana
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20739

Abstract

Basic eligibility in processing units is essential to ensure food safety and comply with PERMEN KP No. 17 of 2019, particularly for fishery product processing in micro and small enterprises (UMKM). Fish balls are one of the fishery products preferred by consumers due to their affordable price and good taste. The two UMKM observed use different raw materials, with UMKM Y using catfish (lele dumbo) and UMKM Z using swanggi fish. This study aims to identify the yield in the fish ball processing flow in both UMKM Y and Z, analyze gaps in the implementation of basic eligibility, and conduct financial analysis. The research involved surveys, direct observations, and interviews with UMKM owners, supported by yield calculations, evaluation of 19 basic eligibility clauses through gap analysis, and financial assessments including net profit, cost of goods sold (HPP), benefit–cost ratio (BCR), and break-even point (BEP) in units and rupiah. The production process follows SNI 7266:2017 with slight modifications according to UMKM conditions. The results show that UMKM Y has a yield of 106.5%, while UMKM Z has a yield of 120.2%. Gap analysis for SKP indicates that UMKM Y has an eligibility level of 47.49% with 0 critical, 3 serious, 2 major, and 4 minor findings, resulting in a C rating, meaning the UMKM cannot obtain SKP without corrective actions. UMKM Z has an eligibility level of 50.96% with 0 critical, 1 serious, 3 major, and 5 minor findings, resulting in a B rating, meaning the UMKM is still eligible to obtain SKP. Financial analysis for UMKM Y shows an investment cost of Rp15,246,000, total variable costs of Rp768,931, fixed costs of Rp2,174,600, total production costs of Rp2,943,531, gross revenue of Rp3,300,141, net income of Rp356,610, selling price of Rp22,000, HPP of Rp19,624, BCR of 1.1, BEP unit of 129, and BEP rupiah of Rp2,177,983. Meanwhile, UMKM Z shows an investment cost of Rp3,277,083, total variable costs of Rp6,586,027, fixed costs of Rp561,041, total production costs of Rp7,147,068, gross revenue of Rp11,520,000, net income of Rp4,372,932, selling price of Rp15,000, HPP of Rp9,306, BCR of 1.6, BEP unit of 1,112, and BEP rupiah of Rp16,687,207. The yield calculation results show that UMKM Y has a yield of 106.5%, while UMKM Z achieves 120.2%. The higher yield of UMKM Z has a direct impact on its business performance, as reflected by a more efficient total production cost relative to output, a lower cost of goods sold (COGS) of Rp9,306, and a higher net income of Rp4,372,932 with a BCR value of 1.6. In contrast, the lower yield of UMKM Y results in a smaller product output, leading to a higher COGS of Rp19,624, a lower net income of Rp356,610, and a BCR value of 1.1. This indicates that differences in yield significantly affect production efficiency and financial feasibility in each UMKM
ANALISIS KEPATUHAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN SANITATION STANDARD OPERATING PROCEDURES (SSOP) PADA PENGOLAHAN KAKI NAGA IKAN LELE (Clarias sp.) DI UMKM ADISYAFIDZ BAROKAH, BANDUNG, JAWA BARAT Sari, Crystalia Nayla; Soeprijadi, Liliek; Anasri, Anasri
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20727

Abstract

Ikan lele (Clarias sp.) merupakan komoditas perikanan air tawar yang berpotensi tinggi di Indonesia dan dapat diolah menjadi berbagai produk bernilai tambah, salah satunya kaki naga ikan lele. Penelitian ini bertujuan untuk menganalisis kepatuhan penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada pengolahan kaki naga ikan lele di UMKM Adisyafidz Barokah, Bandung, melalui metode gap analysis. Data diperoleh melalui observasi, wawancara, dan kuesioner, serta dianalisis berdasarkan PERMENKP No. 17 Tahun 2019. Hasil penelitian menunjukkan bahwa penerapan GMP mencapai 92,06%, dengan beberapa aspek belum sesuai, yaitu pintu masuk, penanganan ikan, dan penyimpanan. Sementara itu, penerapan SSOP mencapai 71,88%, dengan kekurangan pada pengawasan kualitas air dan es, kondisi peralatan, kebersihan karyawan, serta pengendalian binatang pengganggu. Berdasarkan temuan tersebut, disarankan perbaikan pada aspek yang belum sesuai, termasuk pengendalian suhu bahan baku, perbaikan pintu masuk, penggantian peralatan berkarat, monitoring air dan es secara berkala, pemeriksaan kesehatan karyawan, penggunaan alat pelindung diri, serta pengendalian hama. Penerapan perbaikan ini diharapkan dapat meningkatkan kepatuhan GMP dan SSOP sehingga menghasilkan produk kaki naga ikan lele yang aman, bermutu, dan berdaya saing
EXAMINATION OF LEAD (PB) AND CADMIUM (CD) HEAVY METAL CONTAMINATION IN VARIOUS TYPES OF FISH IN EAST JAKARTA Wulansari, Devi; Harfani, Pilar Syifa; Permadi, Aef; Soeprijadi, Liliek; Napitupulu, Romauli Juliana
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20734

Abstract

Heavy metal contamination poses a chemical hazard in food. Monitoring waste parameters, including toxic metals such as lead (Pb) and cadmium (Cd), is essential. Contaminated seafood is a primary source of human exposure to heavy metals. This study aims to determine the levels of lead (Pb) and cadmium (Cd) in various types of fish before consumption to ensure that the fish consumed are safe for consumers. Heavy metal testing using Atomic Absorption Spectroscopy (AAS) revealed that kerang dara (Anadara granosa) contained the highest levels of lead at 0.383 mg/kg and cadmium at 0.479 mg/kg. These levels do not exceed the maximum limits specified in SNI 7387:2009 on "Maximum Limit of Heavy Metal Contamination in Food," indicating that the levels are within the safe consumption limits. The tolerance limit for consuming contaminated kerang dara is 10.2 kg per week for lead and 1.75 kg per week for cadmium.
Addition of Milkfish (Chanos chanos) Bone Meal into the Churros Product Liliek Soeprijadi; Susi Ratnaningtyas; Fahtia Dwi Cahyani
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8342

Abstract

Milkfish production in Karawang in 2016 was 19,166 tonnes which resulted in high bone waste. Therefore, there is a need for innovation in the utilisation of milkfish bone meal as a nutritional enhancer for churros products. The purpose of this study was to determine the process flow of making churros with the addition of milkfish bone meal, determine the quality of hedonic test, determine the chemical quality of microbiological levels, determine the appropriate packaging and business analysis of churros. Churros were made in four treatments with formulations F0 without the addition of milkfish bone meal, F1 2.5%, F2 5%, and F3 7.5%. The results showed that hedonic testing of churros with F3 was the best formulation with a moisture content of 5.73%, the highest moisture content was 37.9% in F0. Ash content in F0 0.56%, F1 2.26%, F2 2.83%, F3 4.13. The calcium content in sample F0 was 10.8.99 mg/100g, F3 1470.71 mg/100g. The results of phosphorus testing on churros, sample F0 as much as 982.2 mg / kg, while in F3 has a phosphorus content of 6,516.75 mg / kg. The ALT test results on F0 and F3 churros have met the SNI 8372: 2018 standard with a value of 2.5 x 103 colonies/gram in all samples. The results of the business analysis of milkfish bone meal churros are said to be feasible with a selling price of 45,000 per package.
Co-Authors Abidin, Muhammad Zaihafiz Zainal Adi, Catur Pramono Aef Permadi Anasri, Anasri Aripudin Aripudin Aripudin, Aripudin Asep Irwan Chrisoetanto P. Pattirane Devi Wulansari Dewi, Reza Putri Amalia Dian Sutono Dita Dwi Ambarwati Donatus Haryadi Guntur Prabowo Fahtia Dwi Cahyani Firman Agus Firman Agus H. H, Firman Agus Harfani, Pilar Syifa Iftinan Nabila Indri yanni Ismail, R Moh Istiqomah, Titis Lilis Ambarwati Maria Goreti Eny Kristiany Marleni, Novita Rizki Moch Farid Wadji Mukhaimin, Imam Mukhaimin, Iman Mukti Ali Napitupulu, Romauli Juliana Napitupulu, Romaulli Juliana Panjaitan, Pola S. T. Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tomohon Panjaitan, Pola Sabar Tumohom Panjaitan, Pola Sabar Tumohon Panjaitan, Pola ST Panjaitan, Tina F.C. Pasaribu, Roberto Patar Perdana, Randiki Gusti Piasari, Roza Pola S.T. Panjaitan Pola Sabar Tumohon Panjaitan Pratiwi, Elsy Aryanti Rachma, Sasya Karina Rahmad Surya Hadi Saputra RATNANINGTYAS, SUSI Reva Fiani Rina, Dede Riyan Nata Riza Rizkiah Rizkiah, Riza Roni Sewiko SANDY SAPUTRA Saputra, Rahmad Surya Hadi Sari, Crystalia Nayla Sebayang, Elvi A. Sewiko Sewiko Siburian, Tina Franester Sikumbang, Mohammad Nuril Akbar Soedrijanto, Angky Soeharso, Agusta Putri Balqis Linda Sri Sulastri Tanjung, Anasri Trisna Ningsih Wahjudi Poerwanto Weni, Weni Wulansari, Devi yanni, Indri Zaskia Khansa Salviadi