Quality Status and Traceability Documentation of Frozen Skin-On Goldbanded Jobfish (Pristipomoides multidens) Fillets: Quality and Traceability of Goldbanded Jobfish Fillets

Triyastuti Triyastuti; Fernando Wowiling; Nova M. Tumanduk; Itje D. Wewengkang; Hetty M.P. Ondang; Novie Wijaya; Budi Rianto  Wahidi

doi:10.35800/hy814m68

Authors

Meilya S. Triyastuti Department of Fisheries Product Processing Technology, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
Fernando Wowiling Department of Fisheries Product Processing Technology, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
Nova M. Tumanduk Department of Fisheries Product Processing Technology, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
Itje D. Wewengkang Department of Fisheries Product Processing Technology, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
Hetty M. P. Ondang Department of Fisheries Product Processing Technology, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
Novie Wijaya Department of Fisheries Mechanization, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
Budi R. Wahidi Department Of Fish Pathology, Marine and Fisheries Polytechnic of Sidoarjo, Jl. Raya Buncitan, Gedangan. Sidoarjo, East Java, 61254, Indonesia

DOI:

https://doi.org/10.35800/hy814m68

Keywords:

frozen fillet; goldbanded jobfish; microbiological quality; Pristipomoides multidens; traceability

Abstract

Penelitian ini bertujuan mengevaluasi status mutu filet ikan goldbanded jobfish (Pristipomoides multidens) beku dengan kulit serta menilai kesinambungan identitas produk dan keterkaitannya dengan informasi mutu dan informasi asal bahan baku pada unit pengolahan ikan di Indonesia. Penelitian menggabungkan penilaian organoleptik bahan baku, analisis mikrobiologi produk akhir, dan pemetaan dokumentasi produksi dari penerimaan bahan baku hingga stuffing. Mutu bahan baku dinilai berdasarkan kriteria organoleptik SNI 2729:2013, sedangkan tiga sampel produk akhir dianalisis meliputi Angka Lempeng Total (TPC), koliform, Escherichia coli, Salmonella, dan Vibrio cholerae. Ketertelusuran dipetakan pada 20 tahapan operasional berdasarkan kesinambungan identitas batch dan dokumen pendukung. Bahan baku memperoleh nilai organoleptik di atas 8, melampaui nilai minimum penerimaan 7. Nilai TPC berkisar antara 2,6 × 10⁴ hingga 5,3 × 10⁴ CFU/g, koliform dan E. coli berada pada <3 APM/g, sedangkan Salmonella dan V. cholerae tidak terdeteksi. Seluruh 20 tahapan menunjukkan kesinambungan identitas produk, sehingga cakupan ketertelusuran internal secara deskriptif mencapai 100%. Batch ID menghubungkan informasi mutu dengan catatan proses sepanjang alur produksi internal; namun, informasi hulu yang meliputi pemasok, kapal, lokasi penangkapan, tanggal penangkapan, dan pelabuhan pendaratan lebih rinci pada dokumen penerimaan dibandingkan informasi dalam struktur identifikasi produk. Sistem memiliki kesinambungan identitas internal yang kuat, tetapi terdapat kesenjangan kedalaman informasi pada sisi hulu. Penguatan hubungan antara Batch ID, informasi penangkapan, dan informasi mutu dapat meningkatkan ketertelusuran dari hulu ke hilir serta mendukung verifikasi mutu, investigasi penyimpangan, dan penarikan produk.

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Author Biography

Meilya S. Triyastuti, Department of Fisheries Product Processing Technology, Marine and Fisheries Polytechnic of Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia

A lecturer and researcher at the Department of Fisheries Product Processing, Politeknik Kelautan dan Perikanan Bitung. Research interests encompass chemical engineering, food packaging technology, fisheries waste utilization, and the exploration of bioactive compounds from coastal ecosystems for pharmacology and renewable energy applications. Has published numerous national and international journal articles as well as reference books on fisheries waste management and marine product packaging techniques.

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