September 26, 2021
MILKFISH WHOLE ROUND
Article, Gambar, Teks

MILKFISH WHOLE ROUND

Size : o   100 – 200 gram          : Contents 50 – 65 pcs per MC o   200 – 300 gram         : Contents 38 – 47 pcs per MC o   300 – 400 gram         : Contents 32 – 38 pcs per […]

Read More
QUALITY STANDARDS OF ICE THAT ARE USED IN PT. BIRU LAUT NUSANTARA
Article

QUALITY STANDARDS OF ICE THAT ARE USED IN PT. BIRU LAUT NUSANTARA

Water as a raw material for making ice cubes should be able to see the requirements contained in SNI 01-3553-2006 Bottled Drinking Water. To note, this SNI requires quality, among others, odorless, dissolved substances max. 500mg/l, organic matter 1.0 mg/l, chloride max. 250 mg/l, sulfate max. 200 mg/l, and ammonium max. 0.15 mg/l. Obviously, ice […]

Read More
Application of Cold Chain System
Article

Application of Cold Chain System

The cold chain system is an attempt to maintain the freshness of fish by applying low temperatures close 0oC, starting from the reception, production, to the distribution process of fish into the hands of consumers. The utilization of low temperatures is good for inhibiting the decay process, why? It’s because by using the low temperatures, […]

Read More
The Importance of Packaging for Frozen Food Products
Article

The Importance of Packaging for Frozen Food Products

Packaging is a method or treatment of security for food ingredients, so that food, both unprocessed and processed, can reach consumers safely (in terms of quantity & quality). Packaging is also the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. These activities concentrate on formulat­ing a design of the […]

Read More
SKP and HACCP CERTIFICATE
Article

SKP and HACCP CERTIFICATE

PT. BIRU LAUT NUSANTARA  has been certified by SKP and HACCP, which is a system of quality assurance and safety of fishery products that is carried out from pre-production to distribution to obtain quality and safe fishery products for human health. Eligibility certificate processing (SKP) is a certificate given to UPI that has implemented Good […]

Read More
Export Document for Seafood’s Trading
Article

Export Document for Seafood’s Trading

Business activity, especially for Seafood Business, in carrying out exports must be done with general legalities and special requirements such as GMP, HACCP Manual, Certificate of HACCP and others. The export implementation procedure must be in accordance with the SOP (Standard Operating Procedure) where the steps in preparing for export activities via Sea (by vessel) […]

Read More
Foreign Trade of Seafood Industry’s Concern.
Article

Foreign Trade of Seafood Industry’s Concern.

A fishery company in carrying out trade abroad (Export) is of course ready with the required legalities from both exporters and importers. In this case an example for marketing to the USA The main concerns considered by customers usually are assurance of the factory or  Fish Processing Unit such a importance things to be provided […]

Read More
Understanding of Seafood
Article

Understanding of Seafood

Starting from Sabang to Merauke, Indonesia has 17,499 islands with a total area of ​​7.81 million km2. Of the total area, 3.25 million km2 is ocean and 2.55 million km2 is the Exclusive Economic Zone. Only about 2.01 million km2 is land.With the vast marine area, Indonesia has enormous marine and fishery potential. Fisheries are […]

Read More