Evaluation of the Conformity of Good Manufacturing Practices (GMP) in the Processing of Frozen Scad at a Fish Processing Unit in Pati Regency
Evaluasi Kesesuaian Good Manufacturing Practices (GMP) pada Proses Pengolahan Ikan Layang Beku di Salah Satu Unit Pengolahan Ikan di Kabupaten Pati
Abstract
The implementation of Good Manufacturing Practices (GMP) is a fundamental requirement for maintaining the quality and safety of fishery products, including frozen scad. This study aimed to evaluate compliance with GMP requirements in frozen scad processing at a fish processing unit in Pati Regency, Central Java. The study was conducted from April to August 2025 using a descriptive observational method. Data were collected through direct observations conducted routinely on a daily basis throughout the study period by following production activities, as well as semi-structured interviews with raw material Quality Control (QC), production QC, and three processing employees. The evaluation was conducted by comparing actual conditions at each processing stage with the indicators of Good Fish Processing Practices specified in Appendix I of Regulation of the Minister of Marine Affairs and Fisheries of the Republic of Indonesia Number 17/PERMEN-KP/2019. The results showed that GMP was applied across eight observed processing stages: raw material receiving and inspection, sorting and initial washing, sizing, washing, product arrangement, freezing using an Air Blast Freezer (ABF), packaging and labeling, and storage and pre-distribution inspection. All 8 indicators observed at the processing stages were categorized as compliant, resulting in a conformity level of 100% (8 of 8 indicators). Compliance was mainly demonstrated through raw material receiving control, the use of water and ice during washing, freezing temperature control until the product core temperature reached ≤−18°C, the use of food-grade packaging, and frozen storage using the FIFO system. The findings may serve as an evaluation reference for the fish processing unit to maintain consistent GMP implementation across the observed processing stages and support product quality and food safety.
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