APPLICATION OF GOOD MANUFACTURING PRACTICES ON SHREDDED GIANT CATFISH (Arius thalassinus) PROCESSING AT PROCESSING AND MARKETING GROUPS SRIKANDI PANGANDARAN

Abstract

Food safety is a critical aspect of the food processing industry as it directly affects product quality and consumer health. The implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) in small-scale household food processing industries is essential to ensure the safety and quality of the products. This research aims to evaluate the implementation of GMP and SSOP systems and determine the quality of shredded giant catfish produced at Poklahsar Srikandi, Pangandaran. The research was conducted from August 2023 to January 2024 using a case study method. The research procedure included observation of processing stages, analysis of prerequisite program deviations, and chemical content testing. The data obtained were compared and analyzed descriptively, referring to the Regulation of the Minister of Marine Affairs and Fisheries of the Republic of Indonesia No. 17 of 2019 and SNI 7690.2013. The analysis showed 8 minor deviations, 8 major deviations, and 1 serious deviation in the process of shredded catfish processing at Poklahsar Srikandi. Based on the number of deviations in the application of GMP and SSOP, Poklahsar Srikandi has a C predicate. The results of the chemical parameter testing showed that the samples met the standards for water content and protein content, with water content of 12.60% with a maximum limit of 15% and protein content of 25.62% with a maximum limit of 15%.