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ABSTRAKGMP (Good Manufacturing Practices) merupakan salah satu metode mitigasi resiko dalam proses produksi pangan beresiko tinggi diantaranya produk pangan berbasis ikan yang banyak ditemui di daerah pesisir pantai khususnya di Desa Eretan Kulon Kabupaten Indramayu Jawa Barat. Sistik ebi merupakan salah satu produk olahan ikan lokal Eretan yang memiliki kelemahan diantaranya umur simpan yang relatif singkat karena terjadinya perubahan kualitas selama penyimpanan yang diakibatkan metode pengolahan dan pengemasan yang kurang baik. Penelitian ini  mengevaluasi penerapan GMP selama proses produksi sistik ebi dan memperbaiki kemasan dalam rangka meningkatkan kualitas produk dan meningkatkan kesejahteraan masyarakat. Hasil dari penelitian menunjukan bahwa sistik ebi yang mengandung protein tinggi ( 59,4%) memerlukan implementasi GMP dalam memitigasi resiko selama pengolahan. Hasil observasi menunjukkan bahwa terdapat ketidaksesuaian terhadap persyaratan GMP dengan jumlah ketidaksesuaian mayor (MA) 5 elemen dan minor (MI) 21 elemen dari total keseluruhan 37 elemen pemeriksaan yang meliputi elemen lokasi, bangunan, dan sanitasi pekerja, peralatan produksi, sanitasi peralatan dan ruangan produksi, penyimpanan, pengendalian proses, pelabelan, dokumentasi dokumen dan legalitas produk. Proses pendampingan mampu mereduksi ketidaksesuaian elemen sebesar 96,16%. Penerapan GMP didalam produksi sistik ebi membuka peluang bagi pelaku usaha dalam meningkatkan kualitas produk sekaligus meningkatkan peluang bagi produk tersebut dalam memasuki pasar global.Kata kunci: GMP, sistik ebi, sanitasiABSTRACTGMP (Good Manufacturing Practices) is one of the risk mitigation in food production such as fish-based food product which is found mainly in coastal area such as in Eretan Kulon Village, Indramayu Regency, West Java. Sistik ebi is one of Eretan local processed fish products that have weaknesses such as shelf life which is relatively short due to quality change during storage caused by poor processing and packaging method. This study evaluates the application of GMP during the Sistik ebi production and applying a proper packaging in order to improve product quality thus improve the welfare of the community. The results of the study showed that sistik ebi contain high protein (59.4%) thus required GMP implementation in mitigating risks during processing. The observation results show that there are some deviations to the GMP requirement with the number of major non-conformities (MA) 5 elements and minor (MI) 21 elements out of the total 37 inspection elements covering site elements, building and sanitation, production equipment, room sanitation production, storage, process control, labeling, documentation and legal aspect of the product. The GMP mentoring process reduces the non-conformity of the elements by 96.16%. The application of GMP in the production of sistik ebi opens opportunities for business actors in improving product quality while increasing the opportunity for the product to enter the global market.Keywords: GMP, sistik ebi, sanitation

Penerapan Good Manufacturing Practices Pada Produksi Sistik Ebi Sebagai Upaya Peningkatan Kualitas Produk Olahan Ikan di Pesisir Eretan - Indramayu