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All Journal JFMR (Journal of Fisheries and Marine Research) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Perdana, Angga Wira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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Assessing Quality Defects in Frozen Cooked Skipjack Loin Using Seven Tools and Statistical Quality Control Mubarok, Ahmad S.F.Q.R.; Bancin, Cindy Maria; Khoiriyah, Romyun Alvi; Kusuma, Bayu; Ma’rifat, Tian Nur; Yufidasari, Hefti Salis; Perdana, Angga Wira
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 2 (2025): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2025.009.02.10

Abstract

Quality control is a vital process to ensure that products consistently meet established standards and maintain customer satisfaction. This study examines the implementation of quality control methods in the production of frozen cooked skipjack loin, a key product in the canning and freezing fish industry. Beyond compliance with quality assurance systems such as Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points (HACCP), the industry must adopt rigorous quality control approaches to minimize product defects. Using the Seven Tools of Quality—namely the fishbone diagram, check sheet, Pareto diagram, and control charts—this research aimed to identify major sources of product defects and evaluate quality performance. The analysis revealed several types of recurring defects, with one particular defect being significantly dominant. Furthermore, control chart analysis indicated that the product quality was outside the acceptable control limits, signaling the presence of systematic issues in the production process. These findings highlight the importance of continuous quality improvement efforts to ensure product consistency and excellence.
Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus) Kusuma, Bayu; Dayuti, Sri; Waluyo, Eko; Perdana, Angga Wira; Syihab Q.R.M., Ahmad Fahmi; Habibie, Intan Yusuf
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.11

Abstract

The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.
KARAKTERISTIK MIKROBIOLOGI DAN SENSORI PENAMBAHAN PHYCOCOLLOIDS PADA ES KRIM SEBAGAI STABILISER Kusuma, Bayu; Mubarok, Ahmad Syihab Fahmil QR; Habibie, Intan Yusuf; Perdana, Angga Wira; Astuti, Retno Tri; Ma'rifat, Tian Nur; Yufidasari, Hefti Salis; Waluyo, Eko; Johanis, Johan; Aji, Muhammad Tri
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i1.2343

Abstract

Es krim merupakan colloid yang tersusun atas komponen protein, lemak, air dan karbohidrat. Standar keamanan pangan menuntut es krim untuk dapat mengurangi resiko terhadap beberapa jenis mikroorganisme karena es krim tergolong produk turunan susu. Kondisi sanitasi dan hygiene yang dijaga terbukti mampu menekan tingkat kandungan mikroorganisme produk es krim pada titik kritisnya. Penambahan stabilizer dari jenis phycocolloid berpengaruh terhadap tekstur es krim secara sensory tanpa mempengaruhi penampakan, bau dan rasa.
Co-Authors aji, muhammad tri Astuti, Retno Tri Bancin, Cindy Maria Dayuti, Sri Eko Waluyo Intan Yusuf Habibie Johanis, Johan Kusuma, Bayu Mubarok, Ahmad S.F.Q.R. Mubarok, Ahmad Syihab Fahmil QR Romyun Alvi Khoiriyah, Romyun Alvi Syihab Q.R.M., Ahmad Fahmi Tian Nur Ma’rifat Yufidasari, Hefti Salis