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The process of  receiving raw materials is the initial activity of a production process, the quality of raw materials can affect the quality of the final product, quality control must be carried out so that the raw materials to be used comply with industry specifications to produce quality products. For example, the raw material for frozen fish at PT Sarana Tani Pratama Jembrana, Bali, whether local frozen fish or imported frozen fish, is thawed using the water immersion method. The difference in the Thawing process or melting process between local frozen fish and imported frozen fish is the thawing time, where local frozen fish takes ±2 hours for the Thawing process while imported frozen fish only takes ±30 minutes for the melting process. The difference in thawing time is caused by local frozen fish being sent by the supplier frozen per block, which consists of several fish in one block. Meanwhile, imported frozen fish is sent by the supplier frozen per fish.This research aims to determine the Application of Management Functions in the Process of receiving raw materials at PT.Sarana Tani Pratama Jembrana-Bali. The types of data used are primary data and secondary data with data collection techniques including observation, interviews and literature study. The data analysis used is descriptive/qualitative data analysis.

Critical Control Point (CCP) a point, stage, or procedures where the danger that related with food can be prevented, eliminated or reduced to the point that can be accepted (allowed or secure point). The purpose of this research is to know the level of the determination of Critical Control Point (CCP) on the process of fish canning sardinella,SP and know the critical control point on the process of fish canning sardinella,SP. This study uses qualitative data obtained from interviews, surveys, observations and documentation using data reduction analysis, data presentation, verification and decisionmaking trees. The results of this study show that the Application of Critical Control Point (CCP) in the Lemuru Fish Canning Process (Sardinella Lemuru) at PT Sarana Tani Pratama has been effective even though there are several elements that need more attention so that its application can be in accordance with the guidelines for good food production methods. Critical control points (CCP) in the process of canning lemuru fish (Sardinella, sp), are as follows: 1) Acceptance of raw materials (frozen & fresh), 2) Closure of cans (seammer), 3) Sterelization / Retort.

The principle of fish processing basically aims to protect fish from damage and decay. With the processing process, the activity of spoilage bacteria can be inhibited or stopped. One method that is often used is canning. The data collection methods used are observation, question and answer, and literature. The purpose of this writing is to know or describe how the effectiveness of the quality control process of canning sardines at PT Sarana Tani Pratama. The writing of this thesis is prepared based on the results of activities that have been carried out at PT Sarana Tani Pratama. The type of research conducted is descriptive qualitative research, which is intended to describe or collect data and information about the process of quality control of the production process of canning lemuru fish (sardinella lemuru sp) at PT Sarana Tani Pratama. The results of this study indicate that quality control carried out at PT Sarana Tani Pratama starts from the receipt of raw materials to the final product. The level of effectiveness of quality control carried out by PT Sarana Tani is considered to have run effectively and according to operational standards that have been set and supervised by the Quality Control (QC) team where they are tasked with controlling during the production process. Supervision is carried out in order to ensure the quality and quality of the product to be consumed and distributed in accordance with the standards that have been set.