Abstract
Rejection of any foreign material that should not be included in the product (filthy) occurs in fish lemadang with various forms of products. The observe done in PT. Graha Insan Sejahtera, North Jakarta from 15 February until 15 May 2016. The purpose of observe was to determine the application of traceability<br />systems in the fish processing frozen lemadang portion and determine the ability of a search on the final product based on the code traceability. Method end the practice of using direct observation by participating in the process of traceability and interviews with sources (captains, tally, Quality Assurance or QA and Quality Control or QC). Implementation of traceability systems internally applied by Fish Processing Unit (UPI) based analysis system, the type of operation and methods of data traceability. Implementation of internal code traceability system starting from raw material to the acceptance stage weighing IV use 12-digit numbers and three letters or a combination of numbers and letters. At this stage of labeling up to loading using a product lot code. The application of an external traceability system on seven ships and three suppliers no implementing traceability systems. Search capability to the code portion lemadang frozen fish products with a known product quality is not traceable to get the code of raw materials and the quality of frozen fish lemadang. <br /><br />
Highlights
Rejection of any foreign material that should not be included in the product occurs in fish lemadang with various forms of products
The purpose of observe was to determine the application of traceability systems in the fish processing frozen lemadang portion and determine the ability of a search on the final product based on the code traceability
Method end the practice of using direct observation by participating in the process of traceability and interviews with sources
Summary
Bahan–bahan yang digunakan pada penelitian ini terdiri dari bahan baku, yaitu ikan lemadang beku dan produknya (ikan lemadang portion beku). Penelitian dilakukan dengan mengamati langsung proses pengolahan, mutu dan suhu ikan lemadang portion beku yang terdiri dari tujuh kapal, tiga pemasok (supplier) dan UPI. Pengamatan mutu meliputi uji organoleptik, uji mikrobiologi (ALT, Salmonella dan E. coli) dan uji kimia (Histamin) pada bahan baku dan produk. Pengamatan dilakukan secara langsung dalam proses pengolahan, serta wawancara dengan QA dan QC. Penerapan Sistem Ketertelusuran Pengamatan sistem ketertelusuran dilakukan secara internal dan eksternal. GIS dan eksternal pada tujuh kapal dan tiga pemasok. Pengamatan sistem ketertelusuran secara internal dan eksternal dengan analisis sistem (tim, diagram alur produksi, prosedur identifikasi dan perekaman, serta identifikasi perekaman), jenis pengoperasian data, metode sistem ketertelusuran dan penerapan keter-telusuran. Analisis Data Analisis data yang digunakan adalah analisis deskriptif dan komparatif
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