ANALISIS GOOD MANUFACTURING PRACTICE (GMP) DAN MUTU DAGING RAJUNGAN PADA MINIPLANT PENGUPASAN DI KABUPATEN TUBAN
Authors: Jumiati Jumiati , Zainudin Muhammad 
Published: March 2019

<h1 align="center">ABSTRAK</h1><p>Salah satu hasil perikanan yang mudah rusak/busuk atau bersifat <em>perishable food</em><em> </em>adalah rajungan (<em>Portunus pelagicus</em> Linn). Terjadinya pembusukan setelah binatang tersebut mati akan berlangsung cepat jika penanganan pasca panen tidak dilakukan dengan baik. Aktivitas enzim dan bakteri merupakan penyebab utama penurunan mutu daging rajungan. Daya beli konsumen terhadap produk daging rajungan kalengan ditentukan oleh mutu daging rajungan sebagai bahan baku produk kalengan tersebut. Tujuan penelitian ini adalah mengkaji penerapan GMP (<em>Good Manufacturing Practice</em>) miniplant pengupasan rajungan dan mutu daging rajungan secara organoleptik (kenampakan, bau, cita rasa, dan tekstur daging) dan Mikrobiologis (TPC). Penelitian deskriptif dengan menggunakan metode survei melalui observasi, dan wawancara, Subyek penelitian adalah 7 miniplant pengupasan rajungan yang terdapat di Kabupaten Tuban. Analisa data dengan membandingkan kondisi hasil survey dengan pedoman GMP dan Analisis fisik yang dilakukan, meliputi uji organoleptik pada rajungan segar dan daging rajungan setelah pengupasan di mini plant Selain itu, uji. Analisis mikrobiologi dilakukan pada rajungan segar dan daging rajungan setelah pengupasan di miniplant pengupasan. Hasil penelitian menunjukkan bahwa mutu secara organoleptik daging rajungan segar dan matang adalah 8,6 dan 7,9. Nilai TPC daging rajungan segar sebesar 2,6 X 10<sup>4 </sup>sedangkan nilai TPC daging rajungan matang 3,7 X 10<sup>5 </sup>Hasil penelitian penerapan GMP menunjukkan kesesuaian <span style="text-decoration: line-through;">≥</span> 70% pada alur proses pengupasan rajungan yaitu penerimaan bahan baku, sortasi, perebusan, dan penyimpanan, sedangkan pada alur proses pengupasan, pengecekan akhir, pengemasan, dan penyetoran ke pabrik pengalengan menunjukkan hasil kurang sesuai yaitu ≤ 70%.</p><p> </p><p>Kata kunci : <em>Miniplant Pengupasan Rajungan, </em><em>GMP, Organoleptik, Mikrobiologis</em></p><p> </p><p> </p><h1 align="center">ABSTRACT</h1><p> </p><pre> One of the most perishable food products is the crab (<em>Portunus pelagicus</em> Linn).. The occurrence of decay after the animal died will take place quickly if post-harvest handling is not done well. Enzyme and bacterial activity is a major cause of deterioration in the quality of crab meat.The purchasing power of consumers towards canned crab meat products is determined by the quality of crab meat as raw material for canned products. The purpose of this study is to examine the implementation of GMP (<em>Good Manufacturing Practice</em>) miniplant stripping crab and the quality of organoleptic crab meat (appearance, smell, taste, and texture of meat) and Microbiological (TPC). Descriptive research using survey method through observation, and interview, Research subject is 7 miniplant stripping crabs found in Tuban. Data analysis by comparing condition of survey result with GMP guidance and Physical analysis conducted, including organoleptic test on fresh crabs and crab meat after stripping at mini plant In addition, test. Microbiological analysis was performed on fresh crabs and crab meat after stripping at stripping miniplant. The results showed that the organoleptic quality of fresh and ripe crab meat was 8.6 and 7.9. TPC value of fresh crab meat of 2.6 X 10</pre><sup>4 </sup><pre>whereas TPC value of mature meat crab 3.7 X 10</pre><sup>5 </sup><pre>The result of research of GMP application shows conformity of <span style="text-decoration: line-through;">≥</span> 70% in crushing stripping process that is acceptance of raw material, sorting, boiling, and storing, while in the stripping process, final checking, packaging, and depositing to cannery factory showed less suitable result that is ≤ 70%.</pre><p> </p>Keywords: <em>Miniplant Peeling of Rajungan, GMP, Organoleptik, Microbiological</em>