Analisis Risiko dan Mitigasi Diskolorasi pada Rantai Pasok Rajungan (Studi Kasus: PT Kelola Mina Laut Cikande)

Abstract

Rajungan merupakan salah satu komoditas perikanan yang memiliki potensi ekonomi yang bernilai tinggi. Daging rajungan diolah menjadi produk olahan pasteurisasi kaleng. Daging rajungan mudah mengalami penurunan mutu. Salah satu penurunan mutu dalam industri rajungan kaleng pasteurisasi adalah perubahan warna (diskolorasi) daging. Faktor-faktor perubahan warna daging dapat dipengaruhi selama aktivitas pengolahan. Penelitian ini bertujuan mengidentifikasi rantai pasok rajungan dan mitigasi terkait terjadinya perubahan warna daging pada produk olahan rajungan kaleng pasteurisasi, serta strategi pengendaliannya. Identifikasi rantai pasok menggunakan metode Food Supply Chain Network (FSCN), sedangkan untuk mitigasi risiko diskolorasi pada daging dengan House of Risk (HOR). Pada titik miniplant teridentifikasi 8 sumber risiko penyebab diskolorasi daging, sedangkan pada miniplant 11 sumber risiko. Terdapat 7 tindakan mitigasi prioritas pada miniplant dan 6 pada tingkat plant . Strategi pengendalian diskolorasi, diantaranya pemahaman dan penerapan SOP bongkar muat ke pekerja secara rutin serta mengevaluasi SOP penyimpanan dan penambahan terhadap bahan pencegah diskolorasi.

Blue-swimming crab is one of the fisheries commodities with high economic potential. Blue-swimming crab meat is processed into pasteurized canned products. This type of crab meat is prone to quality degradation. Quality degradation in the pasteurized canned blue swimming crab industry is characterized by the discoloration of the meat. The factors contributing to meat discoloration can be influenced during processing activities. This research aims to identify the blue swimming crab supply chain and mitigate the occurrence of meat discoloration in pasteurized canned blue swimming crab products, as well as develop kontrol strategies. The identification of the supply chain utilizes the Food Supply Chain Network (FSCN) method, while the risk mitigation for discoloration uses the House of Risk (HOR) method. At the miniplant level, 8 sources of risk causing meat discoloration have been identified, while at the main plant level, 11 sources have been identified. There are 7 priority mitigation actions at the miniplant level and 6 at the plant level. The discoloration control strategy includes understanding and routinely implementing unloading SOPs to workers and evaluating storage SOPs and adding discoloration-preventing materials