Products

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Coral Trout Fillet Skinless

Coral Trout Fillet Skin Less   Sizing Coral Trout Fillet Skin Less : 6-8 oz       (168-224

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Sweetlips Fillet Skinless

Sweetlips Fillet Skinless   Sizing Sweetlips Fillet Skinless : 6-8 oz       (168-224 gram)  &

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Emperor Fillet Skinless

Emperor Fillet Skinless   Sizing Emperor Fillet Skin Less :   6-8 oz       (168-224 gram) 

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Barramundi Fillet Skinless

Barramundi Fillet Skin less   Sizing Barramundi Fillet Skin Less :   6-8 oz       (168-224 gram

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Halibut Fillet Skinless

Halibut Fillet Skin less   Sizing Halibut Fillet Skin Less : 300-500 gram      :  &nbs

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Cuttlefish Whole Round

Cuttlefish Whole Round   Sizing Cuttlefish Whole Round : 30 - 50 gram 50 - 100 gram 100 - 200 gram 200 - 300 gram &

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Black Pomfret Whole Round

Black Pomfret Whole Round   Sizing Black Pomfret Whole Round : 0,5 - 1 kg / pcs 1 - 2  kg / pcs 2 - 3 kg / pcs

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Itoyori Fillet Butterfly

Itoyori Fillet Butterfly   Sizing Itoyori Fillet Butterfly : mix Itoyori Fillet Butterfly Packaging 

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Customers

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PT BISNIS RAKYAT INDONESIA

PT Bisnis Rakyat Indonesia merupakan holding company dan juga memiliki unit pengolahan makanan dan minuman serta menjadi distributor berbagai produk d

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PT ANEKA NIAGA INDONESIA

PT Aneka Niaga Indonesia adalah perusahaan yang bergerak dalam bidang penjualan online baik secara grosir maupun eceran untuk produk-produk sembako, t

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PT PAPUA UTAMA MITRA

PT. Papua Utama Mitra menyupplai daging sapi, ayam, ikan (frozen food) beserta olahannya dan saat ini menyupplai barang-barang kering (dry goods - foo

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PT BUMBU ANEKA RASA

PT Bumbu Aneka Rasa bergerak dalam industri pembuatan bumbu, Sambal, Saos, dan Kecap. Semua bahan diambil dari produk asli Indonesia dan mengakomodir

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PT LAUT TIMUR UTAMA

PT Laut Timur Utama merupakan sebuah induk perusahaan yang menkelola dan memiliki bisnis unit terintegerasi di dalam industri seafood.  Bida

Tips

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23

Feb

THE IMPLEMENTATION OF HACCP SYSTEM IN THE FISH PROCESSING INDUSTRY

The Hazard Analysis and Critical Control Points (HACCP) system is a preventive approach to ensure the safety of food products by identifying, evaluati

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19

Feb

COLD STORAGE

The lower the holding temperature, the longer is the period of safe keeping, hence temperature of storage is the most important single factor affectin

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16

Feb

AIR CONTAMINATION

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food produc

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15

Feb

ASTAXANTHIN

Uncooked shrimp can come in a variety of colors depending on the species, but they are typically transparent with a grayish-green or bluish hue. 

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02

Feb

STAFF TRAINING FOOD HYGIENE

Good food hygiene is a practice which includes good storage, food prep and cooking, to ensure that food is safe to consume. Good food hygiene gua

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27

Jan

THE COLOUR OF A FISH’S GILLS

Fish gills are branching organs on the side of fish heads. They have a large number of small blood vessels called capillaries. Afterwards, the oxygen

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20

Jan

LISTERIA MONOCYTOGENES

Listeria monocytogenes, as a foodborne pathogenic bacterium, is considered as major causative agent responsible for serious diseases in both humans an

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12

Jan

FOOD TEMPERATURE DANGER ZONE

The danger zone refers to the temperature range that accelerates bacteria growth in food. Temperatures 41 - 135 degrees Fahrenheit represent this dang

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About Us

PT Kelola Laut Nusantara established in 2011 as International Fisheries Company, We operate a streamlines supply chain the fishing including catching and own fish processing plant which located in Juwana, Pati, Central Java, Indonesia.

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