Identification of implementation of GMP and SSOP on processing of balinese traditional food sardine pedetan

Authors

  • Ni Made Ayu Suardani Singapurwa Department of Food Science and Technology, Warmadewa University, Indonesia
  • A.A. Made Semariyani Department of Food Science and Technology, Warmadewa University, Indonesia
  • I Putu Candra Department of Food Science and Technology, Warmadewa University, Indonesia

Keywords:

balinese traditional food, identification, implementation of GMP, sardine pedetan, SSOP

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.

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Published

2017-05-31

How to Cite

Singapurwa, N. M. A. S., Semariyani, A. M., & Candra, I. P. (2017). Identification of implementation of GMP and SSOP on processing of balinese traditional food sardine pedetan. International Research Journal of Engineering, IT and Scientific Research, 3(3), 20–30. Retrieved from https://sloap.org/journals/index.php/irjeis/article/view/561

Issue

Vol. 3 No. 3: May 2017

Section

Research Articles
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