Agar Gracilaria sp. is potential seaweed in Indonesia with largely opportunity to be used as raw material for cosmetics, especially skincare creams, lotions, powder, lipstick, facial makeup, and soap. Liquid bath soap is one of the cosmetics that require thickener in the composition, which often generally uses carcinogenic cocamide DEA. On the other hand, agar Gracilaria sp. has a gelling agent capable of having a thickening effect on certain products such as liquid bath soap. This study aimed to determine the potential of agar Gracilaria sp. as a thickener agent in liquid bath soap as a cocamide DEA substitute. This study used agar Gracilaria sp. with a percentage of 0, 1, 2% and 1% cocamide DEA. Parameters determined were the viscosity, pH, specific gravity, microbial contamination, and organoleptic. Data were analyzed using analysis of variance (ANOVA) and Duncan test, while organoleptic data analysis used the Kruskal Wallis test. The study results showed that the addition of 1% Gracilaria sp. agar had 762.22 cPs viscosity, pH 9.06, 1.05 g/ml specific gravity, and <1x101 colonies/ml microbial contamination.

One of fishery products in Indonesia, namely shrimp. There are many products derived shrimp, there are frozen, fresh or shrimp species. Talk about International trade Indonesia one of which is exports, shrimp becomes a commodity which dominate the fishery exports, with the value of the donated amount of US $ 1.280 million, followed by tuna US $ 606 million, other fish US $ 700 million and fishery products other US $ 746 million. Exports of shrimp is the largest export value in penyumbangannya basis. Shrimp exports alone expanded to various countries in the world. The shrimp itself is set for Indonesia's main export commodity. PT. Grahamakmur Ciptapratama is one of the cold storage company exporters of shrimp that were in Sidoarjo, East Java. To maintain the quality of shrimp for export, certainly requires appropriate processes and technologies that support. It is also necessary human resources able to handle and process the shrimp according to the procedures applied. Based on the description above, the writer interested to know and assess the process of shrimp processing activities were noticed Critical Control Points (CCP). In the production process Frozen Vannamei Shrimp (Litopenaeus vannamei) in PT. Grahamakmur Ciptapratama, Sidoarjo - East Java, part of the raw material receiving, cooking, and a metal detector is a Critical Control Points (CCP), which needs to be maintained and monitored. The need for control of the CCP aims for the creation of food safety for consumers.