PENERAPAN GMP DAN SSOP PADA FILLET SEGAR IKAN KAKAP PUTIH (Lates calcarifer) DI UD.DAMENA DENPASAR BALI

I Gede Ifan Pratama Pratama (Program Studi Manajemen Sumber Daya Perairan Fakultas Pertanian, Sains dan Teknologi Universitas Warmadewa)
I Gde Suranaya Pandit Pandit (Program Studi Manajemen Sumber Daya Perairan Fakultas Pertanian, Sains dan Teknologi Universitas Warmadewa)
Ni Made Darmadi (Program Studi Manajemen Sumber Daya Perairan Fakultas Pertanian, Sains dan Teknologi Universitas Warmadewa)

Gema Agro
Vol 30 No 1 (2025)

This study is a reference to ensure the quality of the white snapper fillet process. Snapper is a type of fish that has economic value and is widely consumed by the public in fresh form. In the process of white snapper fillet in several UPIs, GMP and SSOP processes are applied in receiving raw materials, quality evaluation for export purposes is at Ud. Damena Bali. The snapper process flow starts from receiving raw materials, checking, weighing I, removing scales, washing I, filleting, tidying, weighing II, packaging, storage. Organoleptic and temperature raw material requirements, organoleptic export test results above 7, microbiology starting from ALT (5,000,000), E- Coli, Coliform, Salmonella spp, vibrio meet quality requirements and chemistry meets requirements. Conclusion GMP and SSOP are very important activities to be implemented in companies to produce good products.