Compliance Evaluation of The GMP and SSOP Implementation of Frozen Tuna Loin Processing in PT. XYZ, Bitung

Fitroh Dwi Hariyoto, Fidel Ticoalu, IGP Gede Rumayasa Yudana, Gabriela Stela Maringka

Abstract


The implementation of basic feasibility programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) must be carried out properly to maintain and ensure the feasibility and food safety of processed fishery products in the fisheries industry sector as one of the main components of the Indonesian economy. Bitung City as the center of fisheries industry in Indonesia has a variety of Fish Processing Units (UPI) that produce various processed products, such as frozen tuna loin as a primer commodity. This research, which was conducted from February to May 2023 through direct observation of the implementation of GMP and SSOP, aims to assess the suitability of GMP and SSOP implementation in the frozen tuna loin production process. Qualitative, quantitative, and descriptive comparative analysis were conducted based on the Regulation number 75/M-IND/PER/7/2010 from the Minister of Industry for the analysis of GMP implementation and the Regulation number PER.19/MEN/2010 from the Minister of Marine and Fisheries Affairs on SSOP conformity. The results obtained during the study showed that the percentage of GMP implementation conformity was 83% of the 200 items assessed. Meanwhile, of the 28 SSOP items that have been applied to frozen tuna loin processing, the suitability of the application reached 78.57% and is running well, although there are some minor errors. Compliance evaluation needs to be carried out in the form of improvements to 34 non-conformities in GMP and 6 improvements in SSOP implementation to improve the safety of frozen tuna loin products.

Keywords


Evaluation; GMP; SSOP; Conformance; Processing; Frozen Tuna Loin

Full Text:

PDF

References


Amiria, Y. S., & Rozi, A. R. (2022). Implementasi Sanitation Standard Operating Procedure (SSOP) pada Proses Pembekuan Ikan Kakatua (Stanis frenalis) di PT. Perikanan Indonesia Unit Pengolahan Ikan Kab. Simeulue. J. Per. Trop., 9(1), 21.

Ardhanawinata, A., Irawan, I., Pagoray, H., Fitriyana, Pamungkas, B. F., & Zuraida, I. (2023). Penerapan SSOP (Sanitation Standard Operating Procedure) pada Proses Pembuatan Amplang di BDS Snack, Balikpapan, Kalimantan Timur. Media Teknologi Hasil Perikanan, 11(1), 18–24.

Badan Pusat Statistik. (2022). Kota Bitung Dalam Angka 2022. In BPS Kota Bitung. BPS Kota Bitung.

Badan Standardisasi Nasional. (2015). SNI 4104:2015 Tuna loin beku, 16.

Basri, B., & Febrinata, M. H. (2021). Implementation Of Frozen Cube Tuna Processing SSOP (Thunnus Sp) at PT. Aceh Lampulo Jaya Bahari, Baselang.

Bhiztika, R., & Hidayati, D. (2012). Kajian Penerapan Good Manufacturing Practice (GMP) di Industri Rajungan PT.Kelola Mina Laut Madura. In AGROINTEK 6(1).

Djukic, D., Moracanin, S. V., Milijasevic, M., Babic, J., Memisi, N., & Mandic, L. (2016). Food safety and food sanitation. Journal of Hygienic Engineering and Design, 14.

Domili, R. S., & Febriyanti, T. L. (2018). Kajian Sanitasi Dan Hygiene pada Pengasapan Ikan Julung-Julung (Sagela) di Desa Pasalae Kecamatan Gentuma Raya Kabupaten Gorontalo Utara. Akademika. 17(1).

FDA (U.S. Food and Drugs Administration). (2023). CFR - Code of Federal Regulations Title 21 —Food and Drugs— Sec. 120.6 Sanitation standard operating procedures. U.S. Department of Health and Human Services.

Hapsari, C. A. P., Purnawaningsih, R., Rumita, R., & Wahyuniati, A. (2023). Analisis Kesesuaian Persyaratan GMP dan SSOP Pada Produksi Carica (Studi Kasus Di Cv Gemilang Kencana). Industrial Engineering Online Journal, 12(1).

Hidayati, D., & Ihsanuddin, U. P. (2022). Kajian Penerapan Good Manufacturing Practice (GMP) di Industri Kerupuk Ikan Sreseh Kabupaten Sampang Madura. J. Rek. dan Man. Agro., 10(2).

Jati, A. K., Nurani, T. W., & Iskandar, B. H. (2016). Sistem Rantai Pasok Tuna Loin di Perairan Maluku. Mar. Fish. : J. of Mar. Fish. Tech. and Man., 5(2), 171–180.

Kementerian Kelautan dan Perikanan. (2021). Standar Kegiatan Usaha dan Produk pada Penyelenggaraan Perizinan Berusaha Berbasis Risiko Sektor Kelautan dan Perikanan, Pub. L. No. PERMEN-KP 10 Tahun 2021.

Kementerian Perdagangan. (2010). Pedoman Cara Produksi Pangan Olahan yang Baik (Good Manufacturing Practices), Pub. L. No. 75/M-IND/PER/7/2010, Peraturan Menteri Perindustrian Republik Indonesia.

Kementerian Kelautan dan Perikanan. (2010). Pengendalian Sistem Jaminan Mutu dan Keamanan Hasil Perikanan, Pub. L. No. PER.19/MEN/2010, 2008 Peraturan Menteri Kelautan dan Perikanan Republik Indonesia.

Palyama, A. F., & Dharmayanti, N. (2021). Indentifikasi Produktivitas Pengolahan Tuna Beku pada PT. Maluku Prima Makmur di Kota Ambon. J. Pen. Per. dan Kel., 15(1).

Pesulima, W., & Nahak, M. T. (2021). Kesesuaian Penerapan GMP dan SSOP pada Proses Produksi Tuna Loin CO Beku di UPI CV XXX Kupang. J.l Bah. Pap., 2(2).

Purba, H. B. R. (2021). Analisis Penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) sebagai Keamanan Pangan pada Pengolahan Ikan di PT. Horizon Group Sarudik Kabupaten Tapanuli Tengah. Skripsi. Universitas Sumatera Utara.

Resnia, R., Wicaksena, B., & Salim, Z. (2016). Kesesuaian SNI dengan standar internasional dan standar mitra dagang pada produk ekspor perikanan tuna dan cakalang. Jurnal Standardisasi, 17(2).

Ristyanti, E., & Masithah, E. D. (2021). Penerapan SSOP (Sanitation Standard Operating Procedure) pada Proses Pembekuan Cuttlefish (Sepia officinalis) di PT. Karya Mina Putra, Rembang, Jawa Tengah. J. of Mar. and Coas. Sci., 10(1).

Sary, W., & Salampessy, R. B. S. (2019). Pengolahan tuna (Thunnus sp.) steak beku di PT. Balinusa Windumas benoa-bali. Buletin JSJ, 1(2).

Siahaan, I. C. M., Nugraha, B. R., Rajab, R. A., & Rasdam, R. (2022). Penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Prosedure (SSOP) pada Proses Pengolahan Tuna Loin (Thunnus sp) di Unit Pengolahan Ikan di Nusa Tenggara Timur. J. Vok. Ilm. Per. (JVIP), 3(1).

Sofiati, T., & Deto, S. N. (2020). Profil Pengolahan Tuna Loin Beku di PT. Harta Samudra Kabupaten Pulau Morotai. J. Blu. Fish., 1(2).

Sofiati, T., Wahab, I., & Deto, S. N. (2020). Sanitasi dan Hygiene pada Pengolahan Tuna Loin Beku di PT. Harta Samudra Kabupaten Pulau Morotai. J. Enggano, 5(2).

Suriyani, E. (2022). Penerapan Sanitation Standard Operating Procedure (SSOP) pada Proses Pembekuan Ikan di Persero Doa Sibuah Hati. J. Per. Ter. 4(1).

Thaheer, H. (2005). Sistem Manajemen HACCP (Hazard Analysis Critical Control Point). In Jakarta: Bumi Aksara.

WHO. (2019). Codex Alimentarius Commission – Procedural Manual twenty-seventh edition. In Encyclopedia of Food Security and Sustainability.

Yani, A. S., & Safitri, R. W. (2021). Pengaruh Penerapan Good Manufacturing Practices (GMP) dan Penyusunan Sanitasi Standar Operasional Prosedur (SSOP) terhadap Proses Pengolahan Cumi Beku yang Dimoderasi oleh Sistem Hazard Analysis Critical Control Point (HACCP) pada PT. Sanjaya Internasiona. J. EBI, 3(1).




DOI: http://dx.doi.org/10.15578/plgc.v5i2.14989

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

View My Stats


E-ISSN: 2720-9512

ISSN: 2715-9620

 

                  ESJI Indexing