dc.contributor.advisor | Hardjomidjojo, Hartrisari | |
dc.contributor.advisor | Marimin | |
dc.contributor.author | Ajie, Wasis Waskito | |
dc.date.accessioned | 2024-07-15T03:49:02Z | |
dc.date.available | 2024-07-15T03:49:02Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/153636 | |
dc.description.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. | |
dc.description.abstract | 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 | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Analisis Risiko dan Mitigasi Diskolorasi pada Rantai Pasok Rajungan (Studi Kasus: PT Kelola Mina Laut Cikande) | id |
dc.title.alternative | Risk Analysis and Mitigation of Discoloration in the Supply Chain of Blue Swimming Crab (Case Study: PT Kelola Mina Laut Cikande) | |
dc.type | Skripsi | |
dc.subject.keyword | Kualitas | id |
dc.subject.keyword | diskolorasi | id |
dc.subject.keyword | rajungan | id |
dc.subject.keyword | rantai pasok | id |
dc.subject.keyword | risiko | id |