Implementation of Good Manufacturing Pratice (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Processing of Cuttlefish (Sepia sp) Fillets at PT XYZ, Pati, Central Java

2025-05-21T22:04:08+00:00

The increasing production of cuttlefish in Indonesia has driven the demand for quality assurance and food safety, particularly in the form of frozen fillets. This study aims to analyze the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) in the processing of cuttlefish (Sepia sp.) fillets at PT XYZ, Pati Regency, Central Java. The research was conducted using a descriptive method through direct observation, interviews with relevant personnel, and documentation of production activities. The results showed that the company consistently applies GMP and SSOP principles from raw material reception to final product distribution. Sanitation procedures are strictly enforced, including the use of standardized chemicals, pest control, and regular employee training. Moreover, the company utilizes modern freezing technology such as Contact Plate Freezer (CPF) to maintain product quality and extend shelf life. The implementation of GMP and SSOP has proven effective in ensuring the hygiene, quality, and safety of the processed cuttlefish fillets.

Effect of Soaking and Heat-Process Variations on Nutritional Content of Rubber Seed (Hevea Brasiliensis) as Raw Material for Tempeh

2025-07-06T07:03:20+00:00

Rubber seeds (Hevea brasiliensis) have great potential as an alternative food source, particularly as a substitute ingredient in tempe production, due to their high protein and oil content. However, the presence of toxic hydrocyanic acid (HCN) remains a major obstacle to their utilization. This study aimed to investigate the effectiveness of soaking and heating processes in reducing HCN content and their effects on the nutritional composition of rubber seeds. A quantitative descriptive method with a Completely Randomized Design (CRD) was employed. The soaking treatment was applied for 0, 12, 24, and 36 hours, followed by two heating methods, namely steaming and boiling, each conducted for 30, 60, 90, and 120 minutes with three replications. HCN content was analyzed using spectrophotometry, with data processed using ANOVA and further tested with DMRT at a 5% significance level, while proximate analyses were analyzed descriptively. The results indicated that 24-hour soaking effectively reduced HCN levels to 0.14%, while heating for 120 minutes via steaming and boiling reduced HCN levels to 15.98 ppm and 14.21 ppm, respectively, below the safe consumption limit of 20 ppm. Proximate analysis showed no significant changes in the main nutritional components, although a slight decrease in fat and protein content was observed with longer heating durations. The study concluded that the combination of soaking and heating effectively reduced cyanide levels in rubber seeds without causing significant nutrient loss. Further research is recommended to explore fermentation processes, sensory characteristics, and food safety aspects of tempe made from rubber seeds as a local food diversification effort.

Journal of Tropical Food and Agroindustrial Technology

Implementation of Good Manufacturing Pratice (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Processing of Cuttlefish (Sepia sp) Fillets at PT XYZ, Pati, Central Java

Effect of Soaking and Heat-Process Variations on Nutritional Content of Rubber Seed (Hevea Brasiliensis) as Raw Material for Tempeh