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

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.Kualitas produk menjadi syarat penting bagi industri yang bergerak di bidang pangan, termasuk industri pada taraf usaha mikro, kecil, dan menengah (UMKM). Produk UMKM yang bermutu dapat meningkatkan kemampuan berkompetisi di pasar, seperti peningkatan jangkauan pemasaran. Penerapan mutu yang baik, diawali dengan penerapan kelayakan dasar (prasyarat program) yang meliputi Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedures (SSOP). Jenis penelitian yang dilakukan, yaitu penelitian kualitatif melalui kegiatan observasi dan penelitian eksperimen melalui pengujian di laboratorium. Tahapan penelitian terdiri dari evaluasi penerapan kelayakan dasar, tahapan kedua pengambilan sampel produk UMKM, dan tahapan ketiga, yaitu pengujian cemaran mikroorganisme. Hasil evaluasi penerapan kelayakan dasar menunjukkan UMKM 1, 2 dan 3 memperoleh tingkat penerapan C yang terdiri dari jumlah penyimpangan mayor 6, serius 3 dan kritis nihil pada UMKM 1 dan 2 serta penyimpangan mayor 6, serius 4 dan kritis nihil pada UMKM 3. UMKM 4 memperoleh tingkat penerapan D dengan jumlah penyimpangan mayor 7, serius 2 dan kritis 1. Hasil analisis cemaran mikroba parameter ALT sebanyak <2.500 koloni/g, parameter E. coli dan Salmonella negatif (-) pada keempat produk UMKM. UMKM 1, 2, 3, dan 4 memenuhi persyaratan SNI 7388:2009 pada parameter cemaran mikroba. Berdasarkan hasil yang diperoleh, dapat disimpulkan keempat UMKM belum menerapkan kelayakan dengan baik, namun cemaran mikroba pada produk yang dihasilkan di bawah ambang batas SNI