Kelayakan dasar UMKM pengolahan ikan di Kecamatan Pulau Banyak, Aceh Singkil The prerequisite program in fish processing MSME Banyak Island District, Aceh Singkil

Uswatun Hasanah, Ikhsanul Khairi, Akbardiansyah Akbardiansyah, Nabila Ukhty, Anhar Rozi, Sri Ayu Insani


The quality of products is vital for businesses operating within the food sector, including those at the micro, small, medium enterprise (MSME) level. By creating quality products, MSME can improve their chances of success in the market through better marketing outreach. To achieve good quality, it is essential to implement a prerequisite program, which incorporates both Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). This study examines the implementation of the prerequisite program and the microbial contamination of fisheries products produced by MSME in Pulau Banyak District, Aceh Singkil District. The methodology employed includes qualitative research through observation and experimental research through laboratory testing. The evaluation of the prerequisite program revealed that MSME 1, 2, and 3 achieved an application level C with six major deviations. MSME 3 exhibited serious issues, whereas no critical deviations were detected in MSME 1 and 2. MSME 3 had six major deviations and four serious deviations, while MSME 1 and 2 had no necessary deviations. The four MSME attained application level D with seven major deviations, two of which were serious, and one critical. The results of the analysis on microbial contamination revealed that the total plate count (TPC) parameter was less than 2,500 colonies/g, the E. coli and Salmonella was undetectable in all four MSME products. These findings suggest that all MSME fulfill the standards established by SNI 7388:2009 for the microbial contamination parameter. Based on the findings, it can be inferred that the four MSME did not adequately implement feasibility measures. Nonetheless, the microbial contamination found in the produced goods remained within the SNI threshold.


Aristyan, I., Ibrahim, R., & Rianingsih, L. (2014). Pengaruh perbedaan kadar garam terhadap mutu organoleptic dan mikrobiologis terasi rebon (Acetes sp.). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(2), 60-66.
Abdel, N., Abdel, G., & Rahman. (2015). Review paper : tin-plate corrosion in canned foods. Journal of Global Biosciences, 4(7), 2966-2871.
Adams, S. C., Myles, M. H., Tracey, L. N., Livingston, R. S., Schultz, C. L., Reuter, J. D., & Leblanc, M. (2019). Effects of pelleting, irradiation, and autoclaving of rodent feed on MPV and MNV infectivity. Journal of The American Association for Laboratory Animal Science, 58(5), 542-550.
Alp, D., & Bulantekin, Ö. (2021). The microbiological quality of various foods dried by applying different drying methods: a review. European Food Research and Technology, 247(6), 1333-1343.
Amin, M. Z., Nugroho, L. P. E., & Nurjanah. (2018). Kajian implementasi GMP dan SSOP pengolahan ikan teri nasi setengah kering di Kabupaten Tuban. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 406-413.
Anggraeni, D., Nurjanah., Asmara, D. A., & Hidayat, T. (2019). Kelayakan industri pengolahan ikan dan mutu produk UMKM pindang tongkol di Kabupaten Banyuwangi. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 14-23.
Barcenilla, C., Alvarez-Ordonez, A., Lopez, M., Alvseike, O., & Prieto, M. (2022). Microbiological safety and shelf-life of low-salt meat products—a review. Foods, 11(2331), 1-23.
Bintsis, T. (2017). Review : foodborne pathogens. AIMS Microbiology, 3(3), 529-563.
BSN. (2000). SNI 01-6242-2000 Tentang Air Mineral Alami.
CAC. (2009). Food Hygiene Basic Text 4th Ed. WHO/FAO.
Ceniti, C., Tilocca, B., Britti, D., Santoro, A., & Costanzo, N. (2021). Food safety concerns in “COVID-19 Era”. Microbiology Research, 12(1), 53–68.
Didier, P., Nguyen-The, C., Martens, L., Foden, M., Dumitrascu, L., Mihalache, A. O., Nicolau, A. I., Skuland, S. E., Truninger, M., Junqueira, L., & Maitre, I. (2021). Washing hands and risk of cross-contamination during chicken preparation mong domestic practitioners in five European countries. Food Control, 127(2021), 1-8.
Dinas Perikanan Aceh Singkil. (2022). Data Unit Pengolahan Ikan (UPI) Skala Mikro dan Kecil Kabupaten Aceh Singkil, Provinsi Aceh, Tahun 2021. Singkil: Dinas Perikanan Aceh Singkil.
FDA. (2023). Packaging & Food Contact Substances (FCS).
Garima, M., & Anand, M. A. (2014) Studies on effect of HDPE and LDPE on storage stability of weaning food pulse, banana and pineapple pomace. International Journal of Innovation and Applied Studies, 7(2), 501-511.
Hasnan, N. Z. N., Basha, R. K., Amin, N. A. M., Ramli, S. H. M., Tang, J. Y. H., & Aziz, N. A. (2022). Analysis of the most frequent nonconformance aspects related to good manufacturing practices (GMP) among small and medium enterprises (SMEs) in the food industry and their main factors. Food Control, 141, 109-205.
Herdiana, D. S. (2015). Sardines product quality control in terms of HACCP to improve food security in Blambangan Food packer Indonesia company limited, Banyuwangi. International Food Research Journal, 22(4), 1507-1512.
Ilmiawan, N., Astuti, S., & Nawansih, O. (2014). Penggabungan penerapan sistem jaminan mutu ISO 9001:2008 dan sistem HACCP ke dalam sistem manajemen keamanan pangan ISO 22000:2009 (studi kasus di PT Indokom Samudra Persada). Jurnal Teknologi dan Industri Hasil Pertanian, 19(3), 229-242.
Islam, K., Rowsni, A. A., Khan, M. M., & Kabir, S. (2014). Antimicrobial activity of ginger (Zingiber officinale) extracts against food-borne pathogenic bacteria. International Journal of Science, Environment and Technology, 3(3), 867-871.
Katsara, K., Kenanakis, G., Alissandrakus, E., & Papadakus, V. M. (2022). Low-density polyethylene migration from food packagung on cured meat products detected bt micro-raman spectroscopy. Microplastics, 2022(1), 428-439.
Khairi, I., Trilaksani, W., & Santoso, J. (2017). The effective enforcement of quality management system and its strategy on fish cake product in bening food small and medium-sized enterprises (SME). International Journal of Fisheries and Aquatic Studies, 5(5), 80-85.
KKP. (2022). Jumlah Unit Pengolahan Ikan (UPI) / Provinsi. Diakses pada 23 Oktober 2022 melalui php?m=upi&i= 108#panel-footer
Lacombe, A., Quintela, I., Liao, Y., & Wu, V. C. H. (2020). Food safety lessons learned from the COVID-19 pandemic. Journal of Food Safety, 1(41), 1-10.
Lestari, T. R. P. (2020). Penyelenggaraan keamanan pangan sebagai salah satu upaya perlindungan hak masyarakat sebagai konsumen. Aspirasi: Jurnal Masalah-Masalah Sosial, 11(1), 57-72.
Lew, S., Glińska-Lewczuk, K., Burandt, P., Kulesza, K., Kobus, A., Obolewski, K. (2022). Salinity as a determinant structuring microbial communities in coastal lakes. International Journal of Environmental Research and Public Health, 19(8), 1-16.
Masrifah, E., Noorachmat, B. P., & Sukmawati, A. (2015). Kesesuaian penerapan manajemen mutu ikan pindang Bandeng (Chanos chanos) terhadap standar nasional Indonesia. Manajemen IKM, 10(2), 163-172.
Nardin., & Hajar, S. (2020). Gambaran mikroba patogen pada gorengan yang di jual di sekitar jalan abdul kadir Kota Makassar. Jurnal Media Laboran, 10(2), 1-5.
Nurani, T. W., Iskandar, B. H., & Wahyudi, G. A. (2011). Kelayakan dasar penerapan HACCP di kapal fresh tuna longline. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(2), 115-123.
Purna, W., Masengi, S., Sipahutar, Y. H., Perceka, M. L., Yuniarti, T., & Bertiantoro, A. (2021, 5 Juni). Penerapan kelayakan dasar pengolahan Ikan Tembang (Sardinella fimbriata) asin dalam peningkayan keamanan pangan di sentra ikan asin Kabupaten Tangerang. [Conference session] Prosiding Simposium Nasional VIII Kelautan dan Perikanan. Fakultas Ilmu Kelautan dan Perikanan, Uiversitas Hasanuddin, Makassar, 5 Juni 2021.
Quah, S. H., & Tan, A. K. G. (2010). Consumer purchase decision food products: an ethics analysis. Journal of International Consumer Marketing, 22(1), 57-58.
Rahayu, E. F., & Asmorowati, D. S. (2019). Review of metal corrosion on food cans. Journal of Physics: Conference Series, 1321(2), 1-5.
Ridawati., & Alsuhendra. (2022). Implementation sanitation standars operational procedure in online food during covid-19 pandemic in East Jakarta. International Journal of Research in Community Service, 3(1), 46-53.
Santoso, V. A (2018). Best raw material storage method for keeping quality of food production. International Journal of Transportation and Infrastructure, 1(2), 57-62.
Simothy L., Mahomoodally, F., & Neeto, H. (2018). A study on the potential of ants to act as vectors of foodborne pathogens. AIMS Microbiol, 4(2), 319-333.
Sutrisno, A., Basith, A., & Wijaya, N. H. (2013). Analisis strategi penerapan sistem manajemen keamanan pangan HACCP (Hazard Analysis and Critical Control Points) di PT Sierad Produce Tbk Parung. Jurnal Manajemen dan Organisasi, 4(2), 74-90.
Talib, A. (2018). Peluang dan tantangan industri teknologi pengolahan hasil perikanan dalam mendukung terwujudnya lumbung ikan nasional (LIN) di Maluku Utara. Jurnal Agribisnis Perikanan, 11(1), 19-27.
Todd, E. C. D. (2014). Foodborne diseases: overview of biological hazards and foodborne diseases. Encyclopedia of Food Safety, 221–242.
USDA. (2023). Foodborne Illness and Disease.
Wang, D., Zhang, M., Ju, R., Mujumdar, A. S., & Yu, D. (2022). Novel drying techniques for controlling microbial contamination in fresh food: A review. Drying Technology, 41(2), 172-189.


Uswatun Hasanah
Ikhsanul Khairi (Primary Contact)
Akbardiansyah Akbardiansyah
Nabila Ukhty
Anhar Rozi
Sri Ayu Insani
HasanahU., KhairiI., AkbardiansyahA., UkhtyN., RoziA., & InsaniS. A. (2023). Kelayakan dasar UMKM pengolahan ikan di Kecamatan Pulau Banyak, Aceh Singkil: The prerequisite program in fish processing MSME Banyak Island District, Aceh Singkil. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 485-496.

Article Details