Implementasi GMP, SSOP, HACCP Pada Pengolahan Ikan Tuna Sirip Kuning (Thunnus albacares) Beku di UD Damena

Authors

  • I Made Rya Prinata 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
  • I Made Kawan Program Studi Manajemen Sumber Daya Perairan Fakultas Pertanian, Sains dan Teknologi Universitas Warmadewa

DOI:

https://doi.org/10.22225/ga.30.1.9483.19-25

Keywords:

HACCP, Implementation, Handling,

Abstract

Fish contains essential amino acids, such as lysine, tryptophan and methionine. Therefore, to maintain the condition of the fish so that it remains fresh, it is necessary to carry out good post-harvest handling of the fish. This is done to avoid damage to the fish that can occur due to environmental conditions or microbial activity.The purpose of the research is to investigate and analyze the implementation of GMP, SSOP, and HACCP. The method used in this research is descriptive research method, to find out the description of the implementation of GMP, SSOP, HACCP in handling frozen yellowfin tuna (Thunnus albacares) at UD Damena. Data collection techniques used in research are observation, interviews, participation and documentation.Based on the research results, it is known that UD. Damena has fulfilled the basic requirements in the form of GMP and SSOP in accordance with KP Ministerial Regulation Number 17 of 2019. UD. Damena also implements the five steps and seven HACCP principles properly in accordance with SNI 01-4852-1998 as a form of consumer protection in the consumption of fishery products so that export activities run effectively and efficiently without any cases of product rejection in the destination country. Implementation of GMP and SSOP systems at UD. Damena has been implemented well and optimally. Implementation of HACCP at UD companies. Damena has been implemented properly, by coordinating with the HACCP team.

.

References

Antriyandarti, E., Barokah, U., Anandito, R., Rahayu, W., Ramadani, A, dan Madina, A. 2023. Pemberdayaan Ekonomi Masyarakat Pesisir Pantai Sadeng Gunung Kidul Melalui Pengolahan Ikan Tuna. Jurnal Warta LPM. e-ISSN2549-5631. Vo. 26. No.1. Hal 79-80.
[BSN] Badan Standarisasi Nasional. 1998. Analisa Bahaya dan Pengendalian Titik Kritis. SNI 01-4852-1998. Jakarta : Badan Standarisasi Nasional
[BSN] Badan Standarisasi Nasional. 2009. Tuna Loin Segar-Bagian 1: Spesifikasi. SNI 7530.1:2009. Jakarta : Badan Standarisasi Nasional.
Hermansyah M, Pratikto, Soenoko R, Setyanto N. 2013. Hazard analysis and critical control point (HACCP) produksi maltosa dengan pendekatan good manufacturing practice (GMP). 1(1) : 14-19.
Perdana, G. M. R., Sumiyanto, W., & Sipahutar, Y. H. (2019). Penetapan dan pengendalian titik kendali kritis histamin pada pengolahan tuna steak beku (Thunnus sp.) di PT. Permata Marindo Jaya Muara Baru-Jakarta Utara. Buletin Jalanidhitah Sarva Jivitam, 1(1), 1-13.
Salsabila, L. 2019. Analisis Penerapan Sistem HACCP Pada Produk Kecap Manis PT. X. (Skripsi). Jakarta: Universitas Islam Negeri Syarif Hidayatullah.
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. Jurnal Vokasi Ilmu-Ilmu Perikanan (Jvip), 3(1), 13-17.
Sumartini, S., Harahap, K. S., & Sthevany, S. (2020). Kajian Pengendalian Mutu Produk Tuna Loin Precooked Frozen Menggunakan Metode Skala Likert Di Perusahaan Pembekuan Tuna. Aurelia Journal, 2(1), 29-38.
Utari S. 2016. Penerapan HACCP (hazard analysis critical control point) pada produksi surimi beku ikan kurisi (Nemipterus nematophorus) di PT. Bintang Karya Laut Remabang, Jawa Tengah. [Laporan Praktek Kerja Lapang]. Surabaya : Universitas Airlangga.
Yuniar., Z. Anna, I. Riyantini, dan Asep. A. H Suryana., (2019). Analisis nilai tambah industri pengolahan ikan tuna di Kawasan Pelabuhan Perikanan Samudera (PPS) Nizam Zachman Jakarta. Jurnal Perikanan dan Kelautan., 10(2): 9-1

Downloads

Published

2025-04-29

How to Cite

Prinata, I. M. R., Darmadi, N. M., & Kawan, I. M. (2025). Implementasi GMP, SSOP, HACCP Pada Pengolahan Ikan Tuna Sirip Kuning (Thunnus albacares) Beku di UD Damena. Gema Agro, 30(1), 19–25. https://doi.org/10.22225/ga.30.1.9483.19-25

Issue

Vol. 30 No. 1 (2025)

Section

Articles

License

Copyright (c) 2025 Gema Agro

Creative Commons License

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

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

All articles published Open Access will be immediately and permanently free for everyone to read and download.  We are continuously working with our author communities to select the best choice of license options, currently being defined for this journal as follows: Creative Commons Attribution-ShareAlike (CC BY-SA)

The author can hold the copyright without any restriction under Creative Commons Attribution-ShareAlike (CC BY-SA)