APPLICATION OF TRACEABILITY SYSTEM ON DRAGON FEET PRODUCTS USING THE TRACING AND TRACKING SYSTEM AT FISERIES INDUSTRY

Abstract

Consumer rejection is usually related to quality problems. The quality expected by consumers is of course the dragon fish feet which have SNI 7759.2013 standards. One of the concepts of food quality and safety that are recommended to support and guarantee food quality is the traceability system. There are 2 aspects to the traceability system, tracing, and tracking, which function as tools in recording the production footprint of a product. The purpose of the implementation of the research is to know the application of the traceability system on the product of the dragon's foot and to know the tracking and tracing system at PT. Ardena Artha Mulia. This research was carried out with data analysis methods and data collection techniques that would be carried out in the form of observations, interviews, literature studies, and documentation. The results of this Environmental Impact Assessment Audit Commission indicate that the process of making dragon foot products in PT. Ardena Artha Mulia, which started from the process of receiving materials to the delivery/stufing process, has implemented a traceability system by carrying out 2 aspects of the traceability system, the tracing, and tracking system. Evidence that the process of making dragon foot products has been implemented well with the stages of monitoring forms in each manufacturing process. On each monitoring form, a production code will be included to make it easier for manufacturers to track the product if something goes wrong so the factory can trace the root of the problem. Keywords fishsauce, bulu ayam fish, bromelain enzyme, fermentation