Main Article Content
Abstract
The fishery product processing industry must comply with and implement the Quality Assurance and Safety System for Fishery Products so that the products produced provide quality assurance and food safety for consumers and as an effort to meet the demands of the export market. The conception of the Quality Assurance and Safety of Fishery Products method that can be applied to the processing of fishery products is the Hazard Analysis Critical Control Point (HACCP). This study aims to determine the implementation of HACCP on freezing of fillets angoli fish (Pristimopoides multidens) in the form of skin on at PT. SULINDO. The method of data collection was carried out by the survey method. The data obtained and analyzed consisted of primary and secondary data. Data were obtained by conducting interviews and direct observations in the field, in the form of hazard analysis, identification of critical control points and supervision of critical control points and physical testing. The results of the research show that the implementation of HACCP on freezing of fillets angoli fish (Pristimopoides multidens) in the form of skin on at PT. SULINDO consists of 12 steps, which include compiling a HACCP team, describing products, identifying product uses, verifying flow charts, conducting hazard analysis and preventive actions, determining Critical Control Points (CCP), determining critical limits, establishing monitoring systems, establishing corrective actions, establish verification procedures, establishing storage and documentation procedures. Based on decision tree, Critical Control Point (CCP) at the freezing stage of fillet Anggoli fish (Pristimopoides multidens) is in the form of skin on at PT. SULINDO, there is only one process stage that is designated as a Critical Control Point (CCP), namely the stage of detecting metals with a significant form of metal fragments in fillet with a critical metal limit applied for prevention, namely Fe 2.5 mm and Non Fe 2 ,5 mm and monitoring measures were carried out on the possibility of Fe metal flakes using a metal detector or sensitivity using a metal taster every hour.
Keywords : HACCP implementation, freezing of fillet angoli fish
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References
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- Erlinda, E dan B. Rahardjo. 2018. Perancangan HACCP di PT X dengan Mempertimbangkan Peraturan Pemerintah Tentang Antibiotic Growth Promoters J.AGP, 6(2) : 101 – 106
- Horax. M dan I.N.Sutapa. 2017. Analisis bahaya dengan metode HACCP pada produksi pakan ayam petelur. J. Titra, 6(2): 293- 300
- Ko Y. 2016. An Airline's Management Strategies in a Competitive Air Transport Market. J. Air Transport Management 50(2): 53-61.
- Lutfi. M, B.W. Argo dan S. Hartini. 2019. Identifikasi Potensi Bahaya Dan Pemantauan Critical Point, (HACCP) Produk Makanan Penerbangan. J. Ilmu dan Teknologi Pangan, 5(1): 448-458
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- Peraturan Pemerintah Nomor 28 Tahun 2004 tentang Keamanan, Mutu, dan Gizi Pangan
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- Ponda. H, N.F. Fatma dan A. Yusuf. 2018. Penerapan HACCP (Hazard Analysis And Critical Control Point) Pada Proses Produksi Suklat Mocachino Dan Choco Granule di PT. Mayora Indah Tbk. J. Teknik Industri HEURISTIC, 17(1): 1-20
- Rahayu. W. P, & W. Adhi. 2017.Penerapan Good Logistic Practices Untuk Produk Perikanan. J. Manajemen Transportasi Dan Logistik, 2(1) : 12-25
- Rahmawaty, L., W. Rahayu dan H. Kusumaningrum, 2014. Pengembangan Strategi Keamanan Produk Perikanan Untuk Ekspor ke Amerika Serikat. J. Standarisasi, 16(2) : 95-102
- Sutresni, N., S.M. Mahendra, & R. Aryanta. 2016. Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Proses Pengolahan Produk Ikan Tuna Beku Di Unit Pengolahan Ikan Pelabuhan Benoa – Bali. J. ECOTROPHIC, 6(2) : 112-125
- Thaheer dan Hermawan. 2010. Sistem Manajemen HACCP (Hazard Analysis Critical Control Points). PT Bumi Aksara. Jakarta
- Wallace, C., Holyoak, L., Powell, S. & Dykes, F. 2016. Rethinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Res. Int. - FOOD RES INT 47
- Yani. A.S Dan R.W. Safitri. 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 Internasional Fishery. J. Ekonomi, Bisnis Dan Industri (EBI), 3(1) : 19-31
References
Abdullah. K dan U. Tangke. 2021. Penerapan HACCP Pada Penanganan Ikan Tuna (Studi Kasus pada PT. Santo Alfin Pratama PPN Ternate Kecamatan Kota Ternate Selatan. J. BIOSAINSTEK, 3(1): 1 –10
Blikon, M.O.E., T. Rahayu & A. Rakhmawati . 2017. Penerapan Hazard Analysis Critical Control Point (HACCP) pada Usaha Jasaboga. Kotagede, Yogyakaryta. J. Prodi Biologi, 6(6) : 32-44
Dzwolak. W. 2019. Assessment of HACCP plans in standardized food safety management systems – The case of small-sized Polish food businesses. J. Food Control, 8(2) : 231-243
Erlinda, E dan B. Rahardjo. 2018. Perancangan HACCP di PT X dengan Mempertimbangkan Peraturan Pemerintah Tentang Antibiotic Growth Promoters J.AGP, 6(2) : 101 – 106
Horax. M dan I.N.Sutapa. 2017. Analisis bahaya dengan metode HACCP pada produksi pakan ayam petelur. J. Titra, 6(2): 293- 300
Ko Y. 2016. An Airline's Management Strategies in a Competitive Air Transport Market. J. Air Transport Management 50(2): 53-61.
Lutfi. M, B.W. Argo dan S. Hartini. 2019. Identifikasi Potensi Bahaya Dan Pemantauan Critical Point, (HACCP) Produk Makanan Penerbangan. J. Ilmu dan Teknologi Pangan, 5(1): 448-458
Meta, S., Možina, S. S., Levstek, S., Kukec, A., Raspor, P., & Jevšnik, M. 2018. Food Safety Knowledge, Self-Reported Practices and Attitude of Poultry Meat Handling Among Slovenian Consumers. J. British Food, 120(6): 1344-1357
Moreb, N. A., A. Priyadarshini, and A.K. Jaiswal. 2017. Knowledge Of Food Safety and Food Handling Practices amongst Food Handlers In The Republic Of Ireland. J. Food Control, 80(3): 341–349.
Ndahawali.D.H. 2016. Unit Pengolahan Ikan Wajib Memiliki Sertifikat Kelayakan Pengolahan. Buletein Matric, 13(1) : 16-21
Keputusan Menteri Kelautan dan Perikanan Republik Indonesia Nomor 52A/Kepmen-KP/2013 Tentang Persyaratan Jaminan Mutu dan Keamanan Hasil Perikanan Pada Proses Produksi, Pengolahan dan Distribusi
Peraturan Pemerintah Nomor 28 Tahun 2004 tentang Keamanan, Mutu, dan Gizi Pangan
Perdana W.W. 2018 Penerapan GMP dan Perencanaan Pelaksanaan HACCP Produksi Olahan Pangan Tradisionil. J. Agroscience, 8(2) : 45-57
Ponda. H, N.F. Fatma dan A. Yusuf. 2018. Penerapan HACCP (Hazard Analysis And Critical Control Point) Pada Proses Produksi Suklat Mocachino Dan Choco Granule di PT. Mayora Indah Tbk. J. Teknik Industri HEURISTIC, 17(1): 1-20
Rahayu. W. P, & W. Adhi. 2017.Penerapan Good Logistic Practices Untuk Produk Perikanan. J. Manajemen Transportasi Dan Logistik, 2(1) : 12-25
Rahmawaty, L., W. Rahayu dan H. Kusumaningrum, 2014. Pengembangan Strategi Keamanan Produk Perikanan Untuk Ekspor ke Amerika Serikat. J. Standarisasi, 16(2) : 95-102
Sutresni, N., S.M. Mahendra, & R. Aryanta. 2016. Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Proses Pengolahan Produk Ikan Tuna Beku Di Unit Pengolahan Ikan Pelabuhan Benoa – Bali. J. ECOTROPHIC, 6(2) : 112-125
Thaheer dan Hermawan. 2010. Sistem Manajemen HACCP (Hazard Analysis Critical Control Points). PT Bumi Aksara. Jakarta
Wallace, C., Holyoak, L., Powell, S. & Dykes, F. 2016. Rethinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Res. Int. - FOOD RES INT 47
Yani. A.S Dan R.W. Safitri. 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 Internasional Fishery. J. Ekonomi, Bisnis Dan Industri (EBI), 3(1) : 19-31