DOI: https://doi.org/10.14710/ijfst.22.3.233-240

ANALYSIS OF THE IMPLEMENTATION OF A TRACEABILITY SYSTEM FOR VARIOUS FISHERY PRODUCTS AT PT BEEJAY SEAFOOD

Analisis Penerapan Sistem Traceability Olahan Ikan Pada PT Beejay Seafood

*Bagus Mahardhika Putra orcid  -  Department of agribusiness, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang, Jawa Timur, Indonesia 65144|Universitas Muhammadiyah Malang, Indonesia
Rahayu Relawati  -  Department of agribusiness, Universitas Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang, Jawa Timur, Indonesia 65144|Universitas Muhammadiyah Malang, Indonesia

Citation Format:
Abstract

Processing various fishery commodities within a single production system increases the complexity of product information management and the risk of record-keeping discrepancies, which can affect the effectiveness of the traceability system and compliance with export market requirements. This study aims to analyze the implementation of a traceability system in the processing of frozen fishery products at PT Beejay Seafood. The study was conducted from September to November 2025 using a descriptive method, with data collected through field observations, interviews, and documentation. Data analysis mapped the production process flow, identified internal and external traceability recording points, and determined their relationship to Critical Control Points (CCPs) based on the results of observations, interviews, and documentation. The results showed that the internal traceability system was implemented through name tags, recording forms, production codes, and interconnected barcodes from raw material receipt through distribution of the final product. Process variations were found in the raw material receipt and primary processing stages based on commodity characteristics, while the cooling and freezing stages showed relatively similar handling patterns. CCPs are applied during the raw material reception stage and metal detector inspections as part of quality control and food safety measures. External traceability is conducted by recording supplier identities and tracking product distribution using production codes and barcodes. However, the traceback system currently in place remains reactive, triggered by customer complaints and is not yet digitally integrated with external parties. This study indicates that the implementation of traceability systems in the seafood processing industry is influenced by commodity characteristics, process risks, and quality control mechanisms at each stage of production.

Note: This article has supplementary file(s).

Fulltext View|Download |  Research Results
data alur proses produksi dan pencatatan
Subject alur proses
Type Research Results
  Download (35KB)    Indexing metadata
Email colleagues
Keywords: Barcode, CCP, Food Safety, Fishery Product Processing, Supply Chain
Funding: PT Beejay Seafood

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Most cited articles
Laju Tangkap dan Analisis Usaha Penangkapan Lobster (Panulirus Sp) Dengan Jaring Lobster (Gillnet Monofilament) di Perairan Kabupaten Kebumen Field experiment of polyculture technology of tiger shrimp (P. monodon Farb.) Milkfish (Chanos chanos Forskal), and Seaweed (Gracilaria verrucosa) in Brackhiswater water pond of Borimasunggu village, Maros regency Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Usus Udang Penghasil Bakteriosin Sebagai Agen Antibakteria Pada Produk-Produk Hasil Perikanan Production Performance of African Catfish (Clarias gariepinus, burch) were Rearing with Biofloc technology Effect of Bakers Yeast, Vitamin B12, and Vitamin C as Nutritional Improvement of Food on the Density Production of Brachionus plicatilis More cited articles
  1. Ahmad, A. S., Prashanthkumar, M. C., Sae-Leaw, T., & Benjakul, S. (2025). Quality Deterioration of Shrimp During Postharvest Handling and Cold Storage: Causes and Prevention BT - Shrimp Culture Technology: Farming, Health Management and Quality Assurance (P. Singh, A. Singh, A. Tyagi, & S. Benjakul (eds.); pp. 401–437). Springer Nature Singapore. https://doi.org/10.1007/978-981-97-8549-0_22
  2. Bosona, T., & Gebresenbet, G. (2013). Food traceability as an integral part of logistics management in the food and agricultural supply chain. Food Control, 33, 32–48. https://doi.org/10.1016/J.FOODCONT.2013.02.004
  3. National Standardization Agency, Pub. L. No. 36/KEP/BSN/2/2020, National Standardization Agency 19 (2020). https://doi.org/965/BSN-I/HK.35/05/2001
  4. FAO. (2015). The National Workshop on Post-Harvest Fish Losses in Indonesia. Retrieved March 10, 2026, from https://www.fao.org/platform-food-loss-waste/regions/reu/news-and-events/news/news-detail/The-National-workshop-on-post-harvest-fish-losses-in-Indonesia/en
  5. Friedman, S. T., Price, S. A., Corn, K. A., Larouche, O., Martinez, C. M., & Wainwright, P. C. (2020). Body shape diversification along the benthic-pelagic axis in marine fishes. Proceedings of the Royal Society B: Biological Sciences, 287(1931). https://doi.org/10.1098/rspb.2020.1053
  6. Fuah, R. W., Nursamsi, Samiaji, J., & Rahayu, R. (2023). Analysis of the Level of Compliance and Gaps in the Implementation of Traceability in the Yellowfin Tuna Fisheries in Sibolga. Marine Fisheries: Journal of Marine Fisheries Technology and Management, 14(1), 65–76. https://doi.org/10.29244/jmf.v14i1.44095
  7. Hardt, M. J., Flett, K., & Howell, C. J. (2017). Current Barriers to Large-scale Interoperability of Traceability Technology in the Seafood Sector. Journal of Food Science, 82, A3–A12. https://doi.org/10.1111/1750-3841.13796
  8. Hasibuan, N. E., Harahap, K. S., & Emzuhri, N. S. (2021). Implementation of Traceability for Frozen Tuna (Thunnus albacares) Loins at PT. Bahari Prima Manunggal, West Jakarta. AURELIA JOURNAL, 3(1), 89–97. https://doi.org/http://dx.doi.org/10.15578/aj.v3i1.10517
  9. Hopkins, C. R., Roberts, S. I., Caveen, A. J., Graham, C., & Burns, N. M. (2024). Improved traceability in seafood supply chains is achievable by minimizing vulnerable nodes in processing and distribution networks. Marine Policy, 159 (November 2023), 105910. https://doi.org/10.1016/j.marpol.2023.105910
  10. J. Sirait, S. (2024). Application of Basic Eligibility and Traceability System in Frozen Cooked Tuna (Thunnus sp.) Loin Processing at CV. X, North Sumatra. INTRODUCTION. Indonesian National Fisheries Journal, 10–11. https://doi.org/http://dx.doi.org/10.15578/psnp.15321
  11. Karlsen, K. M., Dreyer, B., Olsen, P., & Elvevoll, E. O. (2013). Literature review: Does a common theoretical framework for implementing food traceability exist? Food Control, 32(2), 409–417. https://doi.org/10.1016/j.foodcont.2012.12.011
  12. KKP. (July 9, 2025). PDSPKP Market Intelligence. https://mi.kkp.go.id/artikelDetail.php?url=Q2EyVQghQWZSDWQQ6+n861Y5cWFSQVIvVlNLWHQvNTBXMU1SR1E9PQ==
  13. National Fish Traceability and Logistics System, Pub. L. No. 29 of 2021, 1 (2021)
  14. Lestari, A. W., Handoko, Y. P., & Siregar, A. N. (2022). Processing of Frozen Raw Peeled and Deveined Vanamei Shrimp (Litopenaeus vannamei) at PT. Indokom Samudra – South Lampung. Jalanidhitah Sarva Jivitam Bulletin, 4(1), 23. https://doi.org/10.15578/bjsj.v4i1.10740
  15. Lewis, S. G., & Boyle, M. (2017). The Expanding Role of Traceability in Seafood: Tools and Key Initiatives. Journal of Food Science, 82, A13–A21. https://doi.org/10.1111/1750-3841.13743
  16. Masengi, S., Sipahutar, Y. H., Sitorus, A. C., Processing, D., Quality, B., Marine Affairs, K., Fisheries, D., Indonesia, R., Processing, T., Fisheries, H., & Fisheries, S. T. (2018). Implementation of Traceability in Frozen Breaded Vannamei Shrimp Products at PT Red Ribbon Jakarta. Journal of Marine and Applied Fisheries (JKPT), 1, 1
  17. Murti, W. (2022). Validation of a Metal Detector for the Control of Critical Control Points in Chocolate Bead Products at PT XYZ
  18. Nento, W. R. (2015). A Study on the Packaging of Yellowfin Tuna (Thunnus albacares) at CV. Cahaya Mandiri, Botu Barani Village, Bone Pantai Subdistrict, Gorontalo Province. 1, 55–59. https://doi.org/https://doi.org/10.30869/jtech.v3i1.32
  19. PDSPKP. (2023). Directorate of Processing and Quality Control, Directorate General of Strengthening the Competitiveness of Marine and Fisheries Products, Ministry of Marine Affairs and Fisheries. 2023 Performance Report of the Directorate of Processing and Quality Control, 55–56. https://kkp.go.id/download-pdf-akuntabilitas-kinerja/akuntabilitas-kinerja-pelaporan-kinerja-laporan-kinerja-direktorat-pbm-tw-i-2023.pdf#page=15.36
  20. Poernomo, A., & Poernomo, S. H. (2020). Food and Nutrition Post-harvest Losses in the Fisheries Sector. Working Paper Series 2—Post-harvest Network for Nutrition in Indonesia, 2011, 1–8
  21. Pratama, A. (2025). Analysis of Determinants of Traceability System Implementation in Fishery Products: A Literature Review. 20, 11–22. https://doi.org/http://dx.doi.org/10.15578/jsekp.v20i1.15083
  22. Regiana, R., Satya, D., Gifari, F. A., Farid, M., Ahyar, M., Industri, T., Raya, J., & Kelurahan, T. (2023). Design of a Rice Quality Control Traceability System Using Hazard Analysis Critical Control Point (HACCP) and Principal Component Analysis (PCA) at PT Food Station Tjipinang Jaya. 11(4), 621–637. https://doi.org/https://doi.org/10.24843/JRMA.2023.v11.i04.p14
  23. Siregar, A. N., Maulana, R. F., & Handoko, Y. P. (2024). Implementation and Development of a Traceability System for the Processing of Frozen Tuna (Thunnus sp.) Loins at CV. MF, Maluku. Proceedings of the 25th Indonesian National Fisheries Seminar (SNPI), 723–743. https://doi.org/http://dx.doi.org/10.15578/psnp.15298

Last update:

No citation recorded.

Last update: 2026-09-10 20:05:08

No citation recorded.