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All Journal Grouper: Jurnal Ilmiah Perikanan Jurnal Perikanan Arwana: Jurnal Ilmiah Program Studi Perairan
Rahmad Surya Hadi Saputra
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Veterinary

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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
Microcontroller based on catfish shredded spinner Rahmad Surya Hadi Saputra; Lucky Andriansyah
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 7 No 1: May 2025
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v7i1.3259

Abstract

Indonesia's current cooking oil consumption reaches approximately 290 million tons per year. They are limiting the use of cooking oil to avoid hypercholesterolemia because it will result in excessive cholesterol, which will cause diseases such as heart disease, high blood pressure and others. Existing draining machines (spinners) are still used in the food industry. There are still some shortcomings because the need for an oil spinner used in the food industry differs for household kitchens. The existing conditions are like that, the existing oil spinners are still far from perfect. This study aims to produce good-quality shredded catfish and to streamline time using a microcontroller-based draining machine. The results of this study indicate that, based on 3 (three) draining treatments with different times, results in sample A 5 minutes (38.17%), sample B 10 minutes (26.51%), and sample C 15 minutes (18.20%). Thus, the fat content of shredded catfish with 15 minutes treatment (18.20%) has met the requirements set by the National Standardization Agency (BSN) for shredded processed products.
PROCESSING AND FOOD SAFETY OF WHOLE CLEAN CUTTLEFISH (Sepia sp.) FROZEN WITH THE IMPLEMENTATION OF GMP AND SSOP Pola S. T. Panjaitan; Sandy Saputra; Rahmad Surya Hadi Saputra; Liliek Soeprijadi; Agusta Putri Balqis Linda Soeharso; Budi Sulistyo; Trisna Ningsih
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1488

Abstract

Indonesia has significant aquatic resource potential, especially in its marine waters. One of its leading fishery products is cuttlefish, which is abundant in Indonesian waters. This study aims to examine the characteristics of frozen Whole Clean Cuttlefish processed in accordance with Good Manufacturing Practices (GMP) and the Standard Sanitation Operating Procedure (SSOP). The implementation of GMP and SSOP is essential to ensure the quality and safety of fishery products, as fish-based products are highly perishable. Therefore, improving food safety standards is necessary to maintain the quality of frozen Whole Clean Cuttlefish for consumers.
Co-Authors Agusta Putri Balqis Linda Soeharso Budi Sulistyo Dita Dwi Ambarwati Liliek Soeprijadi Lucky Andriansyah Mukhaimin, Iman Pola S. T. Panjaitan Pola S.T. Panjaitan Sandy Saputra Soeprijadi, Liliek Trisna Ningsih