Analisis Penerapan Good Manufacturing Practice (GMP) pada Ikan Sale di Kecamatan Panyabungan Kota Tahun 2025

Abstract

Food safety is one of the ten biggest health threats in the world. Food products that are processed without safety standards pose health risk, such as food poisoning and foodborne illnesses. The smoked fish industry in Panyabungan Kota District has not yet met food safety standards, particularly in terms of environmental hygiene and production sanitation. One of the efforts to ensure food safety is by implementing Good Manufacturing Practices (GMP), especially in the Food Home Industry (IRTP). This study aims to analyze and obtain a detailed picture of the implementation of GMP in the smoked fish IRTP in Sub- District Panyabungan Kota Tahun 2025. This is a descriptive study conducted from April to July 2025. The sample consists of five IRTPs producing smoked fish made from carp. Primary data were collected through observation and interviews using the instrument Regulation of the Head of the Indonesian Food and Drug Administration (BPOM) No. HK.03.1.23.04.12.2207 of 2012, which covers 37 GMP parameters. The results of the study indicate that most IRTPs operate independently without employees, with 4 businesses (80%) and only one IRTP (20%) employing workers. Most businesses have been in operation for 1-10 years (60%), and the highest smoked fish production is in the range of 5-10 kg per day (60%). The highest income ranges from Rp100,000 to Rp400,000 per day (60%). The implementation of GMP across all IRTPs remains low. There were 5 minor findings, 12 major findings, 52 serious findings, and 32 critical findings. All IRTPs were at Level IV, indicating that compliance with basic food safety aspects is still very low. Serious and critical non- compliance is prevalent in the areas of hygiene, sanitation, record keeping, and product labeling, thereby increasing the potential for health hazards to consumers. The implementation of GMP at the fish processing facility in Panyabungan District, Kota, does not yet meet the minimum standards set. Intensive training, enhanced understanding of GMP principles among business operators, and support from relevant authorities are necessary to ensure the quality and safety of food products, making them suitable for consumption.