Identification of the Implementation of GMP and SSOP on the Processing of the Balinese Traditional Food Sardine Pedetan

Abstract

This study aims to identify the implementation of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedures (SSOP) on the processing of the traditional food Sardine pedetan. The study was conducted on three groups of the producer of the Sardine pedetan in Jembrana, Bali. The implementation of GMP was observed in the process of collecting the raw materials, cleaning fish, giving seasoning and drying. The implementation of SSOP was observed in the surrounding environment, the condition of the building for processing, the facility equipment, the water and wastewater treatments. The results showed that the application of GMP and SSOP on the processing of pedetan in some respects is in accordance with SNI 2721.3: 2009. The microbiological analysis of the water for the processing has met the requirements, with an average value of Total Plate Count was 3.33 101 cfu/ml, and Escherichia coli was 0 cfu/ml. The equipment and building facilities were simple, fairly clean environment and waste disposal werehandled properly. The manufacturers do not do the packaging and labeling of the products, due to the lack of knowledge about the packaging. The processing of Sardine pedetan is feasible and the implementation of GMP and SSOP are need to be intensified so that the traditionally produced food is in good quality and safety.

Penerapan Sanitasi Higiene Pada Kelompok Mina Sari Sejahtera Di Desa Perancak Kecamatan Jembrana, Kabupaten Jembrana, Bali

“…Ciri-ciri teknologi hasil perikanan tradisional adalah gambaran yang kurang baik, yaitu tingkat higiene pengolahan dan sanitasi produk tradisional rendah, kualitas atau kesegaran bahan baku yang digunakan rendah, dan keamanan pangan tidak memiliki jaminan teknis yang diturunkan dari generasi ke generasi. generasi [1] [2].…”

Packaging Innovation for Dry Fish Lemuru Products in Perancak Village, Jembrana Regency, Bali

“…Traditional fishery product technology tends to have an unfavorable image. People tend to think that it is processed with a low level of sanitation and hygiene, uses raw materials with a low level of quality or freshness, has unguaranteed food safety, uses old technology; in addition, the business tends to be a family business with an inadequate level of management ability (Singapurwa et al, 2017).…”