Study on the Application of GMP and SSOP in Efforts to Improve Food Safety in SMES Processed Shredded Milkfish Bunda Juminah Food in Cipadung Kidul Village, Bandung City

Abstract

This study aims to analyze the quality control of food safety with the Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) systems in  Small and Medium Enterprises (SMEs) processed from milkfish shredded Bunda Juminah Food and compare it with the Regulation of the Minister of Maritime Affairs and  Fisheries of the Republic of Indonesia Number 17/PERMEN-KP/ 2019 so that it can  provide recommendations for improvement in efforts to improve food safety. This research uses a case study method, the discussion is descriptive with a qualitative approach. The parameters observed in this research include the Total Plate Count (TPC) test, water content  test, and protein content test. The data obtained from this research were analyzed descriptively comparatively. The results of the research show that the application of GMP and SSOP in Small and Medium Enterprises (SMEs) Bunda Juminah Food is not in accordance with the standards set in the aspect of raw material selection. The implementation of SSOP in  Bunda Juminah Food UKM is also not in accordance with the standards set in the aspect of preventing cross contamination, employee health and hygiene conditions, and controlling nuisance animals. Based on the results of the Total Plate Count (TPC) test, water content and protein content tests, Bunda Juminah Food's shredded milkfish products meet Indonesian National Standards.