Application Traceability System in Fish Processing Lemadang Frozen Portion in PT. Graha Insan Sejahtera, North Jakarta

Abstract

Rejection of any foreign material that should not be included in the product (filthy) occurs in fish lemadang with various forms of products. The observe done in PT. Graha Insan Sejahtera, North Jakarta from 15 February until 15 May 2016. The purpose of observe was to determine the application of traceability<br />systems in the fish processing frozen lemadang portion and determine the ability of a search on the final product based on the code traceability. Method end the practice of using direct observation by participating in the process of traceability and interviews with sources (captains, tally, Quality Assurance or QA and Quality Control or QC). Implementation of traceability systems internally applied by Fish Processing Unit (UPI) based analysis system, the type of operation and methods of data traceability. Implementation of internal code traceability system starting from raw material to the acceptance stage weighing IV use 12-digit numbers and three letters or a combination of numbers and letters. At this stage of labeling up to loading using a product lot code. The application of an external traceability system on seven ships and three suppliers no implementing traceability systems. Search capability to the code portion lemadang frozen fish products with a known product quality is not traceable to get the code of raw materials and the quality of frozen fish lemadang. <br /><br />

Penanganan dan Penyimpanan Hasil Tangkapan Ikan di Kapal Pukat Cincin yang Berbasis di Pelabuhan Perikanan Samudera (PPS), Kendari

“…Fisheries Journal, 14(2), 761-770. http://doi.org/10.29303/jp.v14i2.841 Sari and Inzaghi (2024) The most important principles to pay attention to when handling and storing fish catches are called "3C and 1Q" which means clean, careful, cold chain and quick. (Febrianik et al, 2017;Handoko & Yuniarti, 2023;Nurani et al, 2023;Pandit et al, 2021)This principle has generally been well implemented in handling fish on ships. The quick factor is the main concern of fish handling activities by crew members on ships by cutting out handling stages such as sorting fish during activities.…”

Manajemen Risiko Usaha Berbasis Ikan Lele dengan Mempertimbangkan Analisis Biaya

“…Mutu bahan baku perlu adanya dukungan dalam proses pengolahan. Kadang kalanya kelangsungan usaha perlu untuk diidentifikasi dalam sistem proses pengolahan (Febrianik et al, 2017).…”

Identifikasi Permasalahan Dan Strategi Pengolahan Ikan Lele Pada Ukm Pengolah Ikan Di Kabupaten Bogor

“…Mutu produk akhir ikan lele berkaitan erat dengan mutu ikan lele hasil dari proses penanganan ikan setelah dipanen serta serangkaian pengolahannya (Deni, 2015). Selain permasalahan mutu, juga sistem proses pengolahan perlu diidentifikasi untuk kelangsungan usaha pengolahan ikan (Febrianik et al, 2017).…”