Analysis of the Implementation of GMP and SSOP in the Production of Mackerel Fish Amplang in K Village, Selakau District, Sambas Regency
DOI:
https://doi.org/10.58184/jfmas.v3i1.723Keywords:
Amplang Ikan, GMP, Industri Rumah Tangga Pangan, Keamanan Pangan, SSOPAbstract
The purpose of this study was to implement the Sanitation Standard Operating Procedure (SSOP) and Good Manufacturing Practice (GMP) in the Amplang mackerel fish company in Selakau District, Sambas Regency. This study was conducted through direct observation and interviews using a checklist made by SSOP and GMP. The results of the study indicate that the implementation of SSOP and GMP is still not ideal, and there are still many aspects that need to be improved. Although the industry has a P-IRT permit and is located close to the source of raw materials, there are several problems that hinder the implementation of SSOP and GMP. These include the layout and cleanliness of the production building, inadequate sanitation facilities, process control and documentation, water supply quality, employee hygiene, and management of production equipment. Improvements in these elements are essential to improve production safety. Improving the understanding of business owners and employees about the importance of implementing SSOP and GMP is also an important part of the improvement effort. To meet food safety standards and ensure product quality, improvements are needed in various aspects. To ensure the safety and quality of mackerel fish crackers products, this study suggests better implementation of SSOP and GMP.
Downloads
References
Andriani, R., & Prabowo, D. (2019). Evaluasi penerapan higiene dan sanitasi pada usaha makanan rumah tangga. Jurnal Pangan dan Gizi, 10(2), 45–52.
Badan Pengawas Obat dan Makanan Republik Indonesia. (2020). Pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB). Jakarta: BPOM RI.
Food and Agriculture Organization & World Health Organization. (2019). Food safety risk management: Evidence-informed policies and decisions, considering multiple factors. Rome: FAO and WHO. https://www.fao.org/publications
Hanidah, I., Mulyono, A. T., Andoyo, R., Mardawati, E., & Huda, S. (2019). Penerapan Good Manufacturing Practices Pada Produksi Sistik Ebi Sebagai Upaya Peningkatan Kualitas Produk Olahan Ikan di Pesisir Eretan - Indramayu. Agricore: Jurnal Agribisnis Dan Sosial Ekonomi Pertanian Unpad, 3(1). https://doi.org/10.24198/agricore.v3i1.17585
Hasan, H. S., Akbar, M. A., & Surachman, A. E. (2019). Analisis penerapan program GMP dan 5P terhadap kinerja karyawan di PT Kalbe Morinaga Indonesia. Jurnal Teknologika , 9(1), 11–22. https://doi.org/10.51132/ teknologika.v9i1.6
Lestari, A., Kurniawan, D., & Rahmawati, Y. (2021). Praktik sanitasi di industri pangan skala kecil: Studi kasus UMKM kerupuk ikan. Jurnal Teknologi Industri Pangan, 32(1), 14–21.
Malik, A., Yusran, H., & Rahmawati, D. (2024). Pemanfaatan Ikan Lokal dalam Inovasi Produk Olahan Pangan. Jurnal Teknologi Pangan dan Gizi, 17(1), 15–24.
Mulyana, D. (2019). Studi Komposisi Bahan Baku dalam Pembuatan Amplang Ikan. Jurnal Pangan Tradisional Nusantara, 5(2), 80–88.
Novianti, S. D., Sulistyani, & Darundiati, Y. H. (2017). Hubungan antara pengendalian titik kritis pengolahan terhadap keberadaan bakteri E. coli pindang ikan layang di Desa Tasikagung Kabupaten Rembang. Jurnal Kesehatan Masyarakat, 5(5):881-890.
Nugroho, S., & Astuti, R. (2021). Kualitas air dan implikasinya terhadap keamanan pangan industri kecil. Jurnal Teknologi Pangan, 10(2), 87–93. https://doi.org/10.21082/jtp.v10n2.2021.87-93
Nurjanah, S., Ramdhani, M. A., & Wulandari, T. (2019). Kandungan Gizi dan Potensi Ekonomi Amplang Ikan Tenggiri. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 35–42.
Pillay, B., & Muliyil, S. (2019). Sanitation and hygiene in food production: A critical risk factor. Journal of Food Safety and Hygiene, 5(1), 23–29. https://doi.org/10.22038/jfsh.2019.40853.1142
Putri, S. M., & Rahmawati, N. (2020). Pengaruh Higiene dan Sanitasi terhadap Keamanan Produk Pangan Rumah Tangga. Jurnal Teknologi Pangan dan Gizi, 9(1), 88–95.
Putri, S. R., & Haryanto, B. (2021). Peran tenaga bersertifikat dalam sistem jaminan mutu industri pangan skala kecil. Jurnal Ketahanan Pangan, 12(1), 55–62. https://doi.org/10.21082/jkp.v12n1.2021.55-62
Rudiyanto, H. (2016). Kajian good manufacturing practices (GMP) dan kualitas mutu pada wingko berdasarkan SNI-01-4311-1996. Jurnal Kesehatan Lingkungan, 8(2), 148–157.
Sari, D. P., Nurhalimah, A., & Putra, H. (2018). Penerapan GMP dalam industri pangan skala kecil. Jurnal Teknologi Agroindustri, 5(1), 12–19.
Suryani, D., & Nugraha, A. (2020). Evaluasi desain peralatan dan efektivitas pembersihan di industri pangan kecil. Jurnal Teknologi dan Industri Pangan, 11(1), 22–29. https://doi.org/10.21082/jtip.v11n1.2020.22-29
Winarno, F. G. (2017). Keamanan pangan dan teknologi pangan. Jakarta: PT Kompas Media Nusantara.
Yuliana, D., & Sutrisno, D. (2017). Pengaruh suhu penyimpanan terhadap kesegaran ikan selama distribusi. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 155–162.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Mulpi Iman Saputra, Nurleli, Rifky Kurniawan, Vika Dwi Pratiwi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
