Electronic Theses and Dissertation

Aceh merupakan salah satu penghasil ikan tangkap terbesar di Indonesia dengan produksi 291.676,36 ton per tahun didominasi oleh ikan cakalang dan ikan tongkol. Teknik pembekuan merupakan metode yang efektif untuk memperlambat pembusukan, sehingga diperlukan penerapan Good Manufacturing Practices (GMP) untuk menjaga mutu dan keamanan pangan. Penelitian ini menilai tingkat ketidaksesuaian GMP di PT. AABB Lampulo berdasarkan Permen KP No. 17 tahun 2019 melalui observasi, penilaian, gap analysis, root cause analysis, dan metode 5W+1H. Hasil penelitian menunjukkan tingkat kesesuaian GMP sebesar 81% dan tingkat ketidaksesuaian GMP sebesar 19% dengan 10 poin tidak sesuai (2 minor, 3 mayor, 4 serius, 1 kritis) pada aspek fasilitas karyawan, bangunan, lingkungan, peralatan, pengemasan, dan limbah. Status GMP dinyatakan tidak layak sehingga memerlukan perbaikan yang efektif dengan akar masalah berasal dari faktor manusia, metode, dan lingkungan. Sebanyak 25 rekomendasi perbaikan dirumuskan sebagai dasar peningkatan berkelanjutan agar produk ikan beku memenuhi standar mutu dan keamanan pangan yang berlaku.

Aceh is one of the largest producers of captured fish in Indonesia with a production of 291,676.36 tons per year dominated by skipjack tuna and mackerel. Freezing technique is an effective method to slow down spoilage, so the implementation of Good Manufacturing Practices (GMP) is needed to maintain food quality and safety. This study assessed the level of GMP non-compliance at PT. AABB Lampulo based on Ministerial Regulation No. 17 of 2019 through observation, assessment, gap analysis, root cause analysis, and the 5W + 1H method. The results showed a GMP compliance level of 81% and a GMP non-compliance level of 19% with 10 non-compliant points (2 minor, 3 major, 4 serious, 1 critical) in the aspects of employee facilities, buildings, environment, equipment, packaging, and waste. The GMP status was declared inadequate so that effective improvements were needed with the root causes originating from human factors, methods, and the environment. A total of 25 recommendations for improvement were formulated as a basis for continuous improvement so that frozen fish products meet applicable quality and food safety standards.