KAJIAN PENERAPAN PMMT PRODUK OLAHAN HASILPERIKANAN TRADISIONAL DALAM RANGKA PENINGKATAN PENGAMAN PANGAN MENGACU PADA HACCP

Study on Applied Program of Integrated Quality Management Program (PMMJ) of the traditional processing on fisheries product for safetyfood base 011 HACCPin Central Java

Abstract

The application   of PMMT, based on the concept  ofHACCP   in traditional  processing  unit of home-industry  fisheries products are an obligation   for food safety demand.  It aims  to give better quality  and safety guarantee  of the product   processed  as written in the Minister of Agriculture decree no.41/Kpts/lk.    210/2/1998.

The survey is aimed  to study  how far the traditional   processing  unit has applied  PMMT based on the conception   ofHACCP,  in  its effort to give  the best quality product. The character  of survey is descriptive  explorative using  observation  and interview  methods.

The Interview   is based  on the check  list/  assessment  sheet,  question list  for  the  traditional processor, as verification  of the implementation   of PMMT. It is conducted    by directly  observe the practice  in processing  unit,  and test product  supported by the standart of TPC bacteria  allowed, before and after guidance  is given.

The result shows that:  I. The traditional  processing unit in the form of home industry is not suitable for high quality  fisheries product. 2. The number ofTPC bacterian after guidance is less than before qui dance and it is included  in SNJ (Standard National   Indonesia).   3 The traditional   processor received,  is used in the effort  to give  the best quality  product