Penerapan SSOP (Sanitation Standard Operating Procedure) pada Proses Pembuatan Amplang di BDS Snack, Balikpapan, Kalimantan Timur
DOI:
https://doi.org/10.35800/mthp.11.1.2023.44657Abstract
SSOP (Sanitation Standard Operating Procedure) is an important step that plays a role in maintaining the quality of a food product and meeting food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business entity to produce good quality and product quality. The purpose of this field is to obtain information related to the application of SSOP in the production of amplang at BDS Snack located in Jl. Rekreasi lama RT.13 Manggar, Bangsal pengolahan perikanan dan hasil Laut Balikpapan. The working method used in this field review is a qualitative descriptive method with primary data collection obtained through observation, interviews, active participation and documentation. Amplang production process includes the preparation of raw materials, weighing, milling, mixing materials, printing, frying, draining, sorting, packaging and distribution. The results of the field review show that the implementation of 8 key aspects of SSOP in BDS Snack has been implemented well.
Keywords: Amplang, Application of SSOP, Fisheries product.
SSOP (Sanitation Standard Operating Procedure) merupakan langkah penting yang memegang peran dalam menjaga kualitas suatu produk makanan serta memenuhi jaminan keamanan pangan sesuai standar. Terdapat 8 aspek kunci SSOP yang harus dipenuhi oleh suatu badan usaha makanan untuk menghasilkan kualitas dan mutu produk yang baik. Tujuan dari tinjauan lapangan ini yaitu untuk memperoleh informasi terkait penerapan SSOP pada produksi amplang pada UMKM BDS Snack yang berlokasi di Jl. Rekreasi lama RT.13 Manggar, Bangsal pengolahan perikanan dan hasil Laut Balikpapan. Metode kerja yang digunakan dalam tinjauan lapangan ini adalah metode deskriptif kualitatif dengan pengambilan data primer yang diperoleh melalui observasi, wawancara, partisipasi aktif dan dokumentasi. Proses produksi amplang meliputi proses persiapan bahan baku, penimbangan, penggilingan, pencampuran bahan, pencetakan, penggorengan, penirisan, penyortiran, pengemasan dan distribusi. Hasil tinjauan lapangan diketahui bahwa penerapan 8 aspek kunci SSOP di BDS Snack sudah terlaksana dengan baik.
Kata kunci: Amplang, Penerapan SSOP, Produk Perikanan.
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