Size : o 300 – 500 gram : Contents 20 – 25 pcs per MC o 500 – 1000 gram : Contents 10 – 16 pcs per MC o 1000 – 1500 gram : Contents 6 – 10 pcs per MC o 1500 – UP […]
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 […]
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 […]
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, […]
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 formulatÂing a design of the […]
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 […]
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) […]
Implementation of Hazard Analysis and Critical Control Point (HACCP) for Fishery’s Product
Fisheries companies in their operations, should have well implemented a quality management system to produce their products. Aiming for maintain food safety by implementing a food safety management system, known as HACCP (Hazard Analysis and Critical Control Point). In conducting a HACCP study, it is carried out using a guidebook for the preparation of a […]
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 […]
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 […]