Implementasi HACCP Pada Ikan Kerapu Segar (Studi Kasus PT. Bahari Lancar Abadi)

  • Ni Made Regita Pradnyaswari Universitas Warmadewa
  • Ni Made Darmadi Program Studi Manajemen Sumber Daya Perairan Fakultas Pertanian Universitas Warmadewa
  • I Made Kawan Program Studi Manajemen Sumber Daya Perairan Fakultas Pertanian Universitas Warmadewa
DOI: https://doi.org/10.22225/ga.29.2.8935.53-58
Keywords: Food safety, Fresh Grouper, HACCP

Abstract

The issue of quality and food safety of fishery products is something that cannot be negotiated. It turns out that final product monitoring techniques have not been able to provide quality assurance that food products are free from danger and contamination. Through the implementation of Hazard Analysis Critical Control Point (HACCP) at each stage of the process flow, it is possible to increase operational efficiency, reduce the risk of pollution and prevent hazards through identifying and controlling risk factors. In this regard, PT. Bahari Lancar Abadi, hereinafter referred to as the Fish Processing Unit (UPI), has been carrying out fresh grouper export activities since 2022 with production volumes continuing to increase. The aim of the research is to identify the implementation of HACCP on fresh grouper fish at UPI as a guarantee of the quality and safety of fishery food products so that export activities run effectively and efficiently without any special product rejection in the destination country. For 3 weeks, observations and assessments were carried out regarding the suitability of HACCP implementation in the handling of fresh grouper products throughout the production process. Based on the research results, it is known that UPI implements the HACCP system starting from the basic requirements in the form of implementing good fish processing methods (GMP) and fulfilling the requirements for sanitation standard operating procedures (SSOP) with conditions that meet the requirements based on KP Ministerial Regulation Number 17 of 2019 and implementing 5 (five) steps and 7 (seven) HACCP principles properly in accordance with SNI 01-4852-1998 as a form of consumer protection in the consumption of fishery products through food safety quality control throughout the production process so that export activities run effectively and efficiently without any special product rejection in the destination country.

References

Agustina, S., Astuti, A., Kusumawani, A., Rohma, S., Aini, N., Ivan, M., dan Tabunan, N. (Januari 2023). Pengaruh Ekspor Terhadap Pertumbuhan Ekonomi Indonesia. Jurnal Manajemen dan Ekonomi Kreatif. 1(1), 5-6.
Anonim (2023). Bahari Lancar Abadi International Seafood Export Corporation. Retrieved from Baharilancarabadi.com: baharilancarabadi.com. (diakses 23 September 2023).
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. 26(1), 79-80.
[BSN] Badan Standarisasi Nasional. 2021. SNI 2729:2021 Tentang Ikan Segar. Jakarta: Badan Standarisasi Nasional.
Diyo, A. (Agustus 2022). Keamanan Pangan Sebagai Usaha Perlindungan Kesehatan Masyarakat dan Sebagai Hak Konsumen. Jurnal Ilmu Sosial. 1(7), 1-2.
FDA. (2022). HACCP Principles & Application Guidelines. Retrieved from USA. Gov:https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines. (diakses 23 September 2023).
Kepmen KP Nomor 52A/KEPMEN-KP/2013 Tentang Persyaratan Jaminan Mutu dan Keamanan Pangan Hasil Perikanan pada Proses Produksi, Pengolahan, dan Distribusi. Jakarta: Kementerian Kelautan dan Perikanan.
Mulachela, S. 2019. Pencantuman Label ALergen dalam Produk Pangan. Didalam seminar News Update Food Labeling in Indonesia. Jakarta, 25 Juni 2019. 1-2.
Peraturan Menteri Kelautan dan Perikanan Nomor 17 Tahun 2019 Tentang Persyaratan dan Tata cara Penerbitan Sertifikat Kelayakan Pengolahan. Jakarta: Kementrian Kelautan dan Perikanan RI.
Salsabila, L. 2019. Analisis Penerapan Sistem HACCP Pada Produk Kecap Manis PT. X. (Skripsi). Jakarta: Universitas Islam Negeri Syarif Hidayatullah.
Vatria, B. (Maret 2022). Review: Penerapan Sistem HACCP Sebagai Jaminan Mutu dan Keamanan Pangan Hasil Perikanan. Manfish Journal. 2(2), 107-108.
Wibowo, A., Prabawa , E., dan Sugiarto, E. (Juni 2021). Manajemen Strategi Pengelolaan Sumber Daya Maritim di Indonesia. Jurnal Ilmu Administrasi. 12(2), 168-169.
Published
2024-10-29
How to Cite
Ni Made Regita Pradnyaswari, Ni Made Darmadi, & I Made Kawan. (2024). Implementasi HACCP Pada Ikan Kerapu Segar (Studi Kasus PT. Bahari Lancar Abadi). Gema Agro, 29(2), 53-58. https://doi.org/10.22225/ga.29.2.8935.53-58
Issue
Vol. 29 No. 2 (2024)
Section
Articles

Copyright (c) 2024 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)

Abstract viewed = 0 times
pdf (Bahasa Indonesia) downloaded = 0 times

Most read articles by the same author(s)