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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Segara Jambura FIsh Processing Journal Jurnal Bluefin Fisheries
Saputra, Eko Novi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Journal : Jurnal Segara

 1 
IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AND SANITATION STANDARD OPERATING PROCEDURES (SSOP) IN THE FREEZING PROCESS OF SCABBARD FISH AT PT. PUTRI INDAH, BELAWAN Harahap, Kurnia Sada; Saputra, Eko Novi; Muharami, Nurkasih
Jurnal Segara Vol 20, No 1 (2025): June
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/segara.v20i1.16438

Abstract

The implementation of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) is very important to ensure product quality and safety in the food processing industry. In this paper, the implementation of both procedures is discussed during a research at PT Putri Indah Belawan, a company engaged in the freezing of ribbon fish. The main objective of this activity is to implement GMP and SSOP in the freezing process of ribbon fish at PT Putri Indah Belawan. Data collection was carried out through direct observation at every stage of the production process, from receiving raw materials to packaging. The results of the observation showed that most of the GMP and SSOP procedures had been implemented well. However, there were still several areas that still needed improvement, such as stricter cleanliness monitoring and more systematic quality control recording as well as uneven employee training, which was caused by the rotation of new employees every week. Overall, the implementation of GMP and SSOP at PT Putri Indah Belawan was quite good, but need  improvement so that product quality could be more optimal.
COMPARATIVE STUDY OF DRYING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF XYLOCARPUS GRANATUM FRUIT SCRUB AS A SKIN CARE PRODUCT Sumartini, Sumartini; Saputra, Eko Novi; Efri Hasibuan, Nirmala; Nurmala Dewi, Resti
Jurnal Segara Vol 20, No 2 (2025): December
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/segara.v20i2.17511

Abstract

Lulur berbahan dasar buah Xylocarpus granatum berpotensi dikembangkan sebagai produk kosmetik alami karena mengandung senyawa bioaktif yang bermanfaat bagi kulit. Namun, mutu fisikokimia lulur sangat dipengaruhi oleh metode pengeringan yang digunakan. Penelitian ini bertujuan untuk membandingkan karakteristik fisikokimia lulur buah X. granatum yang dikeringkan dengan metode sinar matahari dan oven. Penelitian dilakukan melalui tahapan pembuatan simplisia, pengolahan menjadi serbuk, serta formulasi lulur. Parameter uji meliputi rendemen, pH, kadar air, dan viskositas. Rendemen dihitung dengan perbandingan bobot serbuk terhadap bahan segar, pH diukur menggunakan pH meter, kadar air ditentukan dengan metode oven, sedangkan viskositas diuji menggunakan Brookfield Viscometer sesuai SNI 06-6989.23-2005 dan ASTM D2196-20. Hasil penelitian menunjukkan bahwa pengeringan oven menghasilkan rendemen lebih tinggi (28,4 ± 0,05%) dibandingkan pengeringan sinar matahari (6,13 ± 0,28%). Nilai pH keduanya masih sesuai dengan kisaran pH kulit, yaitu 6,53 ± 0,05 (oven) dan 6,13 ± 0,28 (sinar matahari). Kadar air lulur sinar matahari lebih rendah (9,34 ± 0,43%) dibanding oven (11,66 ± 0,38%), sedangkan viskositas lulur sinar matahari lebih tinggi (11.833,33 ± 763,76 cP) daripada oven (9.833,33 ± 152,75 cP). Dapat disimpulkan bahwa metode pengeringan memengaruhi mutu fisik lulur mangrove. Pengeringan oven lebih efisien dalam meningkatkan rendemen dan kestabilan pH, sedangkan pengeringan sinar matahari menghasilkan kadar air lebih rendah dan viskositas lebih tinggi sehingga memberikan tekstur lebih kental. Hasil ini menunjukkan bahwa pemilihan metode pengeringan perlu disesuaikan dengan tujuan formulasi produk lulur.
Co-Authors Amalia, Ayu Rizki Aulia Azka Basri Basri Efri Hasibuan, Nirmala Meutia, Meta Muhammad Nur Arkham Muharami, Nurkasih Nirmala Efri Hasibuan, Nirmala Efri Nurmala Dewi, Resti Pamaharyani, Luchiandini Ika Putri Wening Ratrinia Sulastri, Inong Sumartini Sumartini Suryono, Muh Suryono, Muhamad