FOOD SAFETY OF PROCESSED CRISPY COBIA (Rachycentron canadum) PRODUCTS IN A MICRO, SMALL AND MEDIUM ENTERPRISE IN PROBOLINGGO CITY

Abstract

Small fishery businesses in Probolinggo increasingly turn cobia (Rachycentron canadum) into a crispy snack, yet little is known about how they manage food safety when they buy fish already dried by others instead of processing their own catch. This study assessed the food safety of that product at UD. Hamid Jaya, a family business trading as Dasugi Foods, looking at prerequisite programmes, the HACCP plan, microbial and chemical hazards, nutritional and sensory quality, and how neighbours view the business. Data came from observation, owner interviews, accredited laboratory tests, an eight-member sensory panel and a Likert questionnaire answered by 36 neighbours. Against the CPPB-IRT checklist, the business ranked at IRTP Level II (two major, one minor deviation). The hazard analysis yielded three critical control points: acceptance of the dried fish, deep-frying at 175 °C or hotter for 3 min or longer, and storage of the packed snack at relative humidity of 65% or below. The purchased fish exceeded the national plate count limit (SNI 2721.1:2009), no Salmonella spp., pyrethroids or formaldehyde were found, and total arsenic reached 69.7% of the legal ceiling. Each 100 g of snack supplied 457 kcal and 39.7% protein at 3.27% moisture, the panel scored it 8.03 out of 9, and neighbours rated the business favourably (4.12 of 5). Because the main hazards arrive with the raw material, supplier checks, written HACCP records and routine metal testing deserve priority.