STUDY ON IMPLEMENTATION OF GMP AND SSOP OF YELLOWFIN SOLE (Limanda aspera) SANDWICH PRODUCTS AT PT BUMI MENARA INTERNUSA SURABAYA

Authors

  • Pola S.T. Panjaitan Politeknik Kelautan dan Perikanan Karawang
  • Riza Rizkiah Politeknik Kelautan dan Perikanan Karawang
  • Sakti Arifianto Politeknik Kelautan dan Perikanan Karawang
  • Agusta Putri Balqis Linda Soeharso Politeknik Kelautan dan Perikanan Karawang
  • Budi Sulistiyo Politeknik Kelautan dan Perikanan Karawang
  • Trisna Ningsih Politeknik Kelautan dan Perikanan Karawang

DOI:

https://doi.org/10.15578/aj.v7i1.14375

Keywords:

Good manufacturing practices, sanitation standard operating procedures, temperature, yield.

Abstract

Fish is a food source rich in nutritional value, yet highly perishable and susceptible to rapid quality deterioration. The aim of this research was to evaluate the implementation of GMP and SSOP in the processing of sandwich yellowfin sole products, and the basic feasibility of the fish processing unit at PT Bumi Menara Internusa Surabaya. This study used qualitative descriptive method through a gap analysis of the application of GMP, SSOP, and basic feasibility. The results showed that, according to the Ministry of Maritime Affairs and Fisheries Regulation Number 17 of 2019, the implementation of GMP and SSOP has been carried out effectively and met the required standards for basic feasibility, with no critical, serious, minor, or major findings, earning the Excellent (A) rating. The production process of frozen sandwich yellowfin sole at PT Bumi Menara Internusa Surabaya includes raw material receiving, thawing, weighing 1, washing 1, skinning, filleting, V cutting, trimming, bone and parasite control, washing 2, joining married portion, layering, IQF freezing, sorting and sizing, weighing 2, glazing, metal detecting, polybag packaging, MC packaging, weighing 3, frozen storage, and stuffing, all of which have effectively implemented the cold chain system, as demonstrated by the temperature observation table for the products, room, and water (good cold chain). The yield obtained after the skinning process of yellowfin sole was 90%.

Author Biography

Pola S.T. Panjaitan, Politeknik Kelautan dan Perikanan Karawang

Kementerian Kelautan dan Perikanan

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Published

2025-07-04

Issue

Vol. 7 No. 1 (2025): April

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Articles

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