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Implementation of good manufacturing practice (GMP) frozen fish ball production at SME
“HZ”, Tanggamus, Lampung

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1 Retnaningsih Ch, Ruenda Okti*, Retnawati Berta

1 Faculty of Agricultural Technology, Soegijapranata Catholic University, 50324 Semarang, Central
Java, Indonesia.
2 Faculty of Economics and Business, Soegijapranata Catholic University, 50324 Semarang, Central
Java, Indonesia.

* Corresponding author: oktiruenda@gmail.com

Abstract:

Good Manufacturing Practice (GMP) should be implemented in the food industry to produce safe,
proper, and qualified food products. “HZ” is one of the Small and Medium Enterprises (SMEs) in
Tanggamus, Lampung, Indonesia that produces frozen fish balls. This study evaluates the
implementation of GMP in the frozen processing of fish balls produced by SMS “HZ”. This research
used observation methods, interviews, and questionnaires. Respondents in this study were 3 people,
namely SME owners as supervisors, employees and researchers. The GMP implementation checklist
is based on the Indonesia National Agency of Drug and Food Control number 03.1.23.04.12.2207 in
2012 and respondents fill out the checklist according to the situation and condition of SMEs. In the
evaluation of the implementation of GMP there are 14 item which are then average on the suitability
of the implementation of GMP from the result of SME owners, employees and researches. All
questionnaire outputs were then viewed based on a percentage of 0-100% based on a very good to
poor rating scale. The percentage of conversion result is then described using descriptive statistics.
The results of the study showed that the implementation of GMP reached 95.63% which mean the
category is very good. Fourteen aspects of GMP have been met, namely location and environment,
buildings and facilities, production equipment, water supply, hygiene and sanitation facilities,
employee health and hygiene, hygiene programs, storage, process control, labelling, supervision,
product recall, documentation and record-keeping, and employee training. The lowest indicator for
GMP implementation is employee health and hygiene. Therefore, it is necessary to improve SOPs for
production staff as well as employee health checks at least once a year.

Keywords: Fish Product, Fish ball, Food, GMP, SMEs

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