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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Hasna, Hanifah
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Agriculture, Biological Sciences & Forestry Environmental Science

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Penerapan Good Manufacturing Practice (GMP) Dan Sanitation Standar Operating Procedure (SSOP) Pada Pengolahan Abon Ikan Bandeng (Chanos chanos) Di UMKM XXX Hasna, Hanifah
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 2 Nomor 1 Tahun 2025
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v2i1.15372

Abstract

Penelitian ditujukan untuk menganalisis penerapan Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedure (SSOP) proses pembuatan abon ikan bandeng (Chanos chanos) di UMKM. Subjek dalam penelitian ini adalah perusahaan pengolahan makanan laut yang memproduksi abon ikan bandeng, sementara objek yang diteliti mencakup penerapan GMP dan SSOP, serta evaluasi kelayakan dasar UMKM dalam proses produksi abon. Pendekatan penelitian yang digunakan adalah kualitatif deskriptif, yang melibatkan observasi langsung terhadap proses produksi, wawancara dengan petugas terkait, dan analisis dokumentasi yang relevan. Hasil penelitian menunjukkan bahwa sebagian besasr prinsip GMP dan SSOP telah diterapkan oleh UMKM. Namun beberapa aspek perlu diperbaiki, seperti pengawasan terhadap kebersihan peralatan dan sanitasi karyawan yang masih kurang optimal. Meskipun penerapan GMP dan SSOP yang sudah cukup baik, masih diperlukan peningkatan untuk mencapai kualitas dan keamanan produk yang memenuhi standar. UMKM disarankan untuk memperbaiki pengawasan serta memberikan pelatihan lebih lanjut kepada karyawan mengenai pentingnya menjaga kebersihan dan sanitasi selama proses produksi. 
IMPLEMENTATION OF COLD CHAIN SYSTEM IN FROZEN POCKET YELLOWFIN TUNA (Thunnus albacares) Napitupulu, Romauli Juliana; Hasna, Hanifah; Panjaitan, Pola S. T
Aurelia Journal Vol 7, No 2 (2025): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v7i2.15456

Abstract

Cold chain systems are essential in maintaining the quality and safety of frozen fishery products, particularly yellowfin tuna, which has high economic value. This study evaluates the implementation of the cold chain system in the production of frozen yellowfin tuna saku at a processing company. The research was conducted using a descriptive method through direct observation and temperature monitoring across all stages of the cold chain, including receiving of raw material, processing, and cold storing. Temperature measurements were conducted on tuna, water, and processing rooms, using three tuna samples per observation, with triplicate measurements for each sample. The results demonstrated that tuna temperatures remained below the Indonesian regulatory limit of 4.4°C throughout processing, with raw material temperatures averaging 2.4 ± 0.76°C. Water temperatures during temporary storage averaged 3.5°C, while washing water ranged from 25–27°C. Room temperatures across processing areas were maintained between 22–23°C, complying with the company’s standard maximum of 25°C. The Air Blast Freezer (ABF) operated at –35 to –38.9°C, with an average of –37.76 ± 1.12°C across ten weeks, surpassing both company and national standards (≤ –18°C). Cold storage temperatures ranged from –20°C to –30°C, maintaining the product core temperature at –18°C. Although overall temperature control complied with required standards, the findings indicate the need for more stringent temperature monitoring to minimize fluctuations at several critical stages. The study concludes that the cold chain system is effectively implemented, but improvements in consistent temperature stability are necessary to further prevent quality degradation.
Co-Authors Napitupulu, Romauli Juliana Panjaitan, Pola S. T