How Can SNI (Indonesian National Standard) Certification Improve the Quality of Processed Fishery Products in Bone Regency, South Sulawesi, Indonesia? | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 121, Volume 29, Issue 4, July and August 2025, Page 2217-2233 PDF (563.97 K) | ||||
| DOI: 10.21608/ejabf.2025.445730 | ||||
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| Author | ||||
| Mulato et al. | ||||
| Abstract | ||||
| In 2024, Indonesia's marine and fisheries sector was projected to contribute approximately 65% of the country’s total domestic animal protein intake. The implementation of a quality assurance system is guided by Law No. 18 of 2012 on Food Safety Standards and Quality. This study aimed to analyze hedonic product quality and conduct a cost-benefit analysis to formulate a strategy for SNI (Indonesian National Standard) certification that would improve product quality. The research findings indicate that SNI certification enhances organoleptic quality through the application of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The Benefit-to-Cost (B/C) ratio for SNI-certified shredded fish products was 2.85, compared to 1.28 for non-certified products. For fish meatball products, the B/C ratio was 1.07 for certified products and 1.04 for non-certified ones. In contrast, certified presto milkfish products had a B/C ratio of 1.21, while the ratio for non-certified counterparts was slightly higher at 1.38. A SWOT analysis of SNI certification revealed several opportunities, including the development of local regulations supported by strict quality control enforcement, the potential for establishing joint ventures with investors to improve premium product quality, and the promotion of quality-assured products in broader markets. In conclusion, SNI certification has been shown to effectively enhance the quality of premium fishery products and to achieve a B/C ratio exceeding 1, making it economically viable. Recommended policy strategies to support certification include the formulation and implementation of local regulations for certification oversight, the establishment of joint ventures to boost product quality, and the promotion of certified products to strengthen their market presence. | ||||
| Keywords | ||||
| SNI certification; Processed fishery product; Quality of premium products | ||||
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