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APPLICATION SYSTEM GOOD MANUFACTURING PRACTICES (GMP) IN THE PROCESS OF FREEZING FISH ANGGOLI (Pristipomoides multidens)

Samakia : Jurnal Ilmu Perikanan

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Title APPLICATION SYSTEM GOOD MANUFACTURING PRACTICES (GMP) IN THE PROCESS OF FREEZING FISH ANGGOLI (Pristipomoides multidens)
PENERAPAN SISTEM GOOD MANUFACTURING PRACTICES (GMP) PADA PROSES PEMBEKUAN IKAN ANGGOLI (Pristipomoides multidens)
 
Creator Juhariyah, Juhariyah
Junianingsih, Ika
 
Subject Freezing, fish, Good Manufacturing Practices
Pembekuan, ikan, Good Manufacturing Practices
 
Description The purpose of this study is to find out directly about the application of the system of Good Manufacturing Practice (GMP) on the freezing fish anggoli CV. Jay Bee Seafoods Village Mayangan Probolinggo, East Java in January to April 2014. The method used in this research is a survey method, the technique of primary data collection is done through observation, interviews, documentation and direct participation in the field. Secondary data was collected through literature. Good Manufacturing Practice (GMP) is a guideline how to produce food in order for manufacturers to meet the requirements that have been determined to produce quality food products according to the demands of consumers. Implementation of good manufacturing management system starting from raw material control process until the delivery of the product to consumers. Stages of freezing fish activity Anggoli (Pristipomoides multidens) CV. Jay Bee Seafoods include Raw Material Procurement, Weighing I, Weighing II, Shelter, Filleting, Fish Duri revocation, Skin Lest, Triming, washing, wrapping and preparation, Freezing, metal detection / metaldetector, Packing, Storage, Distribution and Marketing. In general, the process of freezing the fish anggoli held in CV. Jay Bee seafoods have implemented the GMP system
Tujuan penelitian ini adalah untuk mengetahui secara langsung tentang penerapan system Good Manufacturing Practise (GMP) pada proses pembekuan ikan anggoli di CV. Bee Jay Seafoods Kelurahan Mayangan Kabupaten Probolinggo Jawa Timur pada bulan Januari sampai dengan April 2014. Metode yang digunakan dalam peneltian ini adalah metode survey, dengan teknik pengambilan data primer dilakukan melalui observasi, wawancara, dokumentasi serta partisipasi langsung di lapangan. Data sekunder dikumpulkan melalui studi pustaka. Good Manufacturing Practise (GMP) merupakan suatu pedoman cara memproduksi makanan dengan tujuan agar produsen memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk makanan bermutu sesuai dengan tuntutan konsumen. Pengelolahan sistem manajemen manufaktur yang baik dimulai dari proses pengendalian bahan baku hingga penyerahan produk terhadap konsumen. Tahapan kegiatan pembekuan ikan Anggoli (Pristipomoides multidens) di CV. Bee Jay Seafoods meliputi Pengadaan Bahan Baku, Penimimbangan I, Penimimbangan II, Penampungan,  Filleting, pencabutan Duri Ikan, Skin Lest, Triming, Pencucian, Pembungkusan dan penyusunan, Pembekuan, Deteksi logam/MetalDetector, Pengepakan, Penyimpanan, Distribusi dan Pemasaran. Secara umum proses pembekuan ikan anggoli yang dilaksanakan di CV. Bee jay seafoods telah menerapkan sistem GMP tersebut.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2014-10-17
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/279
10.5281/jsapi.v5i2.279
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 5 No. 2 (2014): Samakia: Jurnal Ilmu Perikanan; 94-104
Samakia : Jurnal Ilmu Perikanan; Vol 5 No 2 (2014): Samakia: Jurnal Ilmu Perikanan; 94-104
2503-2283
2086-3861
10.5281/jsapi.v5i2
 
Language ind
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/279/267
 
Rights Copyright (c) 2014 Juhariyah Juhariyah, Ika Junianingsih
https://creativecommons.org/licenses/by-nc/4.0