Improving Product Quality through the Implementation of Good Manufacturing Practices and Vacuum Packaging in Smoked Catfish Businesses in Pasaman

Rizki Dwi Setiawan, Ananda Ananda, Ikhlas Pratama Sandy, Indri Juliyarsi, Sri Melia, Ely Vebriyanti, Ade Sukma, Surya Aulia, Annisa Putri, Adam Muhammad Rifki, Deta Yosfa Sari, Andhini Aulia Salsabila, Muhammad Farid, Zahratul Hasanah

Abstract


The production of smoked catfish in Pasaman Barat faces several challenges, including traditional smoking processes that lack the implementation of Good Manufacturing Practices (GMP), inadequate packaging and labeling, and limited marketing strategies. These conditions result in inconsistent product quality, a short shelf life, and low market competitiveness. This community service program aims to improve the product quality and sustainability of the Gusni Afrida MSME partner through the application of GMP, enhanced packaging techniques, and the development of digital marketing strategies.  The methods employed include training in GMP implementation, vacuum packaging techniques, labeling, replacement of equipment compliant with GMP standards, and mentoring in GMP applications. The program enhances the partner's understanding of GMP, vacuum packaging techniques, labeling, production management, and digital marketing, accompanied by the practical implementation of GMP. This involves the use of equipment that meets GMP standards, employing proper production personnel attributes, vacuum packaging techniques, and attractive product labeling. In addition, e-commerce-based marketing broadens market access.  Implementation of this program is expected to positively impact the quality, efficiency, and competitiveness of the partner's products. The adoption of GMP and modern marketing strategies can serve as models for the development of small businesses in the local food industry.

Keywords


digital marketing; good manufacturing practices; smoked catfish; vacuum packaging

Full Text:

PDF

References


Arumsari, N. R., Lailyah, N., & Rahayu, T. (2022). Peran digital marketing dalam upaya pengembangan UMKM berbasis teknologi di Kelurahan Plamongansari Semarang. SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat), 11(1), 92–101. https://doi.org/10.20961/semar.v11i1.57610

Badan Pusat Statistik Sumatera Barat. Produksi perikanan budidaya menurut komoditas utama. 2024. Accessed December 2024, 01. https://sumbar.bps.go.id/id/statistics-table/3/TkdGeFN5OUJVVmxVTjBSclZrbFROalUzVW5KQmR6MDkjMw==/produksi-dan-nilai-produksi-perikanan-budidaya-menurut-kabupaten-kota-dan-komoditas-utama-di-provinsi-sumatera-barat--2022.html?year=2022

Efendi, R., Ayu, D. F., & Nofaren, N. (2021). Shelf life estimation of egg rendang which packed in high density polyetilen (HDPE) plastic and aluminium foil with different packaging techniques using acceleration method. Jurnal Teknologi dan Industri Pertanian Indonesia, 13(1), 1–8. https://doi.org/10.17969/jtipi.v13i1.17093

Faridah, F., Elwina, E., Diana, S., & Marzuki, M. (2022). Dissemination of technology for drying and smoking catfish on UMKM in Meunasah Lhok Village, Muara Batu District, North Aceh Regency. J-Dinamika: Jurnal Pengabdian Masyarakat, 7(1), 34–38. https://doi.org/10.25047/j-dinamika.v7i1.3154

Fitriana, R., Kurniawan, W., & Siregar, J. G. (2020). Food quality control with the application of good manufacturing practices (GMP) in the production process of dodol betawi (case study SME MC). Jurnal Teknologi Industri Pertanian, 30(1), 110–127. https://doi.org/10.24961/j.tek.ind.pert.2020.30.1.110

Guidzavaï, A. S., Ngasop, N., Njintang, N., Tchami, H., Djami, A. B. N., & Nguelcheu, U. N. (2023). Review on the design, production and study of the intelligent smoke dryer. International Journal of Engineering & Technology, 12(2), 88–101. https://doi.org/10.14419/ijet.v12i2.32419

Hasanah, U., & Pambudi, B. S. (2023). Pengaruh kemasan dan label terhadap keputusan pembelian. Co-Value Jurnal Ekonomi Koperasi dan Kewirausahaan, 14(6).

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(109205). https://doi.org/10.1016/j.foodcont.2022.109205

Lutfiyanah, A., & Djunaidah, I. S. (2020). The performance of catfish farming (Clarias. sp.) in the “Mutiara” catfish farmers group, Kaligelang Village, Taman, Pemalang. Jurnal Penyuluhan Perikanan dan Kelautan, 14(3), 267–281. https://doi.org/10.33378/jppik.v14i3.211

Madilo, F. K., Letsyo, E., Oppong, B. A., Buachi, Y. B., Klutse, C. M., & Parry-Hanson Kunadu, A. (2022). Assessing producers’ knowledge in good manufacturing practices during the production of a traditionally fermented food (Ga Kenkey) in the Ho Municipality, Ghana. Journal of Food Quality, 2022(8462337). https://doi.org/10.1155/2022/8462337

Najah, Z., Lestari, G. D., Diwan, A. M., Dzikribillah, M. D., Febriansah, M. R., Purnamasari, R., & Anggraeni, D. (2020). Good manufacturing practices (GMP) in small enterprise of milkfish satay. Food ScienTech Journal, 2(2), 103–110. https://doi.org/10.33512/fsj.v2i2.10398

Purnomo, M. D., & Astutiningsih, E. (2021). Implementasi manajemen operasional pada CV. Hanafi mulya dalam prespektif ekonomi syariah. Jurnal Manajemen dan Bisnis Indonesia, 7(1), 59–67.

Rudiawan, H., Kunci, K., & Produksi, M. (2021). Peranan manajemen produksi dalam menyelaraskan kinerja perusahaan. Jurnal Manajemen FE-UB, 9(2), 66–71.

Suparman, A., Rohmah, S., & Awaludin, A. (2023). Pengaruh desain, lebel dan kemasan terhadap mutu produk olahan dan memanfaatkan e-commerce dalam memasarkan makanan di Desa Kalentambo. Jurnal Kolaborasi Pengabdian Masyarakat Fakultas Ilmu Administrasi, 1(1), 1–18. https://ejournal.unsub.ac.id/index.php/JKPEMASFIA/index

Suprapto, R., Wahyuddin Azizi, Z., & Rembang, S. Y. (2020). Pengaruh kemasan, label halal, label izin p-irt terhadap keputusan pembelian konsumen UMKM kerupuk ikan. Riset Ekonomi Manajemen, 3(2), 125–133. https://doi.org/10.31002/rn.v3i2.1984




DOI: http://dx.doi.org/10.30659/ijocs.7.1.85-92

Refbacks

  • There are currently no refbacks.


Copyright (c) 2025 Rizki Dwi Setiawan, Ananda, Ikhlas Pratama Sandy, Indri Juliyarsi, Sri Melia, Ely Vebriyanti, Ade Sukma, Surya Aulia, Annisa Putri, Adam Muhammad Rifki, Deta Yosfa Sari, Andhini Aulia Salsabila, Muhammad Farid, Zahratul Hasanah

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.