Evaluasi Penerapan Sertifikat Kelayakan Pengolahan pada Produksi Otak-otak Ikan di UMKM Eltisyah Makassar

Abstract

Penerapan sertifikat kelayakan pengolahan (SKP) bersifat wajib bagi seluruh perusahaan pengolahan ikan di Indonesia untuk menjamin keamanan produk. UMKM Eltisyah merupakan perusahaan pengolahan ikan yang telah menerapkan SKP untuk produk otak-otak ikan. Namun, aktivitas bisnis yang lesu selama pandemi menyebabkan penurunan tingkat pengawasan terhadap keamanan produk. Magang ini bertujuan mengevaluasi penerapan SKP pada produksi otak-otak ikan di UMKM Eltisyah. Magang dilakukan melalui 3 tahapan yaitu pengamatan proses produksi otak-otak ikan, evaluasi penerapan SKP, dan penyusunan rekomendasi perbaikan penerapan SKP. Metode pengambilan data meliputi observasi, wawancara, dan studi literatur. Tahapan produksi otak-otak ikan meliputi pembuatan surimi, penimbangan, pencampuran, pencetakan, pengukusan, pendinginan, pengemasan, dan penyimpanan beku. Hasil evaluasi menggunakan kuisioner penilaian SKP menunjukkan terdapat 4 penyimpangan minor dan 3 penyimpangan mayor dengan hasil pemeringkatan A. Terdapat 9 rekomendasi perbaikan jangka pendek dan 5 rekomendasi perbaikan jangka panjang berdasarkan hasil evaluasi yang telah diperoleh. Rekomendasi perbaikan mencakup aspek fasilitas dan konstruksi bangunan, keamanan air, pencegahan kontaminasi silang, pengendalian hama, pelatihan karyawan, dokumentasi dan informasi label kemasan.

The implementation of processing feasibility certificate (SKP) is mandatory for all fish processing industries in Indonesia to ensure product safety. UMKM Eltisyah is a fish processing company that has implemented SKP for fish otak-otak products. However, sluggish business activity during the pandemic led to a decrease in the level of supervision over product safety. The internship aimed to evaluate the implementation of SKP in the production of fish otak-otak in UMKM Eltisyah. The internship was carried out through 3 stages, namely observing the production process of fish otak-otak, evaluating the implementation of SKP, and preparing recommendations for improving the implementation of SKP. Data collection methods included observation, interviews, and literature studies. The stages of fish otak-otak production included making surimi, weighing, mixing, molding, steaming, cooling, packaging, and frozen storage. The results of the evaluation using the SKP assessment questionnaire showed that there were 4 minor deviations and 3 major deviations with an A rating result. There were 9 recommendations for short-term improvement and 5 recommendations for long-term improvement based on the evaluation results that had been obtained. Recommendations for improvement cover aspects of facilities and building construction, water safety, prevention of cross contamination, pest control, employee training, documentation and packaging label information.