Grouper fish is an important commodity in Indonesian waters which has bright marketing prospects, both domestic and export. Grouper fish is Indonesia's leading non-oil and gas export commodity, in addition to seaweed, shrimp and tuna. Indonesia is the world's largest export of grouper, especially live grouper exports. This study aims to see the processing of frozen grouper fillets. The method is carried out by observation and survey, by directly following the entire processing process, from receiving raw materials to transportation, by conducting quality testing (organoleptic and microbiological), cold chain observation, yield, labor productivity. Data analysis was done descriptively. The results showed that the processing was carried out properly according to SNI No. 2696: 2013 concerning frozen fish fillets. The results of the organoleptic quality test of raw materials and final products were 8, microbiological tests ranged from 3 × 103 cabbage / gr for the ALT test, <3.0 APM / gr for the E. coli test and negative results for the Salmonella test, according to SNI. The application of cold chain has done well with the raw material temperature of grouper 1.580C. The yields in the filling and tidying process averaged 49.9% and 64.6%, according to company standards. The labor productivity in the filling and tidying process was 97.79 and 107.89 kg / hour / person, according to company standards.

Ikan kerapu merupakan komoditas penting sebagai komoditas unggulan ekspor non migas Indonesia. Indonesia merupakan eksportir kerapu terbesar dunia, terutama ekspor kerapu hidup. Penelitian ini bertujuan untuk mengetahui penerapan GMP dan SSOP pada proses pengolahan fillet ikan kerapu (Epinephelus sp) beku. Metode dilakukan dengan observasi dan survei, dengan mengikuti secara langsung seluruh proses pengolahan, mulai dari penerimaan bahan baku hingga pengangkutan, dengan melakukan pengujian mutu (organoleptik dan mikrobiologi), pengamatan rantai dingin, rendemen, produktivitas tenaga kerja. Analisa data dilakukan dengan deskriptif. Hasil penelitian menunjukkan bahwa penerapan GMP dan SSOP sudah dilakukan dengan baik sesuai SNI No. 2696:2013 tentang fillet ikan beku. Hasil pengujian mutu organoleptik bahan baku dan produk akhir adalah 8, uji mikrobiologi berkisar 3 × 103 kol/gr untuk pengujian ALT, <3,0 APM/gr untuk pengujian E.colli dan hasil negatif untuk pengujian Salmonella, sesuai dengan SNI. Penerapan rantai dingin telah dilakukan dengan baik dengan suhu ikan kerapu bahan baku 1,58°C . Rendemen pada proses pemfilletan dan perapihan rata-rata 49,9% dan 64,6%, sesuai dengan standar perusahaan. Produktivitas tenaga kerja pada proses pemfilletan dan perapihan adalah 97,79 dan 107, 89 kg/jam/org, sesuai dengan standar perusahaan.Grouper fish is an important commodity in Indonesian waters which has bright marketing prospects, both domestic and export. Grouper fish is Indonesia's leading non-oil and gas export commodity, in addition to seaweed, shrimp and tuna. Indonesia is the world's largest export of grouper, especially live grouper exports. This study aims to see the processing of frozen grouper fillets. The method is carried out by observation and survey, by directly following the entire processing process, from receiving raw materials to transportation, by conducting quality testing (organoleptic and microbiological), cold chain observation, yield, labor productivity. Data analysis was done descriptively. The results showed that the processing was carried out properly according to SNI No. 2696: 2013 concerning frozen fish fillets. The results of the organoleptic quality test of raw materials and final products were 8, microbiological tests ranged from 3 × 103 cabbage / gr for the ALT test, <3.0 APM / gr for the E. coli test and negative results for the Salmonella test, according to SNI. The application of cold chain has done well with the raw material temperature of grouper 1.580C. The yields in the filling and tidying process averaged 49.9% and 64.6%, according to company standards. The labor productivity in the filling and tidying process was 97.79 and 107.89 kg / hour / person, according to company standards.