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Journal : Jurnal Perikanan

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LAY OUT AND PRODUCTIVITY ANALYSIS OF LEMURU CANNING INDUSTRY IN BANYUWANGI, EAST JAVA Febrianti, Desy; Perceka, Medal Lintas; Syah, Ardi Rahman
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1334

Abstract

Layout design can determine how efficient and effective a production process is. The decision to election desain layout will have an impact on optimizing the factory area, determining the production equipment used, operational costs and the number of workers used. The research aim is to find out the type of layout applied in the production process, to know the basic considerations for choosing the layout, to know the material flow pattern, and to know the productivity of fish canning factories in Banyuwangi Regency. Data collection was carried out by directly observing the production process at two fish canning companies in Muncar District, Banyuwangi Regency, East Java. Observations were made on the arrangement of production departments/sections, the location of production equipment, material handling flow, and factory productivity. The data was analyzed in a comparative descriptive manner between the two companies. The research results show that both fish canning companies use a type of product layout, which is indicated by the arrangement of machines and production facilities which are arranged according to the production process flow using the machine after machine principle. The choice of layout type aims to reduce material movement, reduce cost, and make it easier to monitor production activities. Productivity analysis at both companies shows values above the standards set by the company. Recomended further research is an analysis of the economic efficiency of the layout and selection patterns of the selected materials.
EFFECT OF RAW MATERIALS VARIATIONS AND FERMENTATION TIME ON THE SENSORY CHARACTERISTICS OF TERASI Perceka, Medal Lintas; Cesrany, Mahaldika; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Samanta, Pinky Natalia
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2036

Abstract

Terasi is a traditional fermented product from Indonesian. Terasi was favoured by Indonesian people and used as spice in various dishes. The purposed of this study was to evaluate the effect of raw materials variations and fermentation time on the sensory hedonic of terasi. There were four varitions, terasi made from rebon, vaname shrimp, lemuru fish meat and lemuru fish head and bones. Each terasi was fermented for 4,5 and 6 weeks. Data anlysed used ANNOVA followed by Duncan’s further test for result that showed significant differences. The result showed that variations in raw materials showed a significantly different effect (P<0,05) on the sensory-hedonic (appearance, smell, taste, and tecture) of terasi, while variations in fermentation time didn’t show a significantly different (p>0,05). In general, terasi that was most preferred by panelists was terasi made from rebon which was fermented for 4 weeks with the specifications of clean appearance, specific to very specific terasi types, which has a distinctive shrimp-like smell and flavour. It also has dry and crumble texture.
Co-Authors Achmad Poernomo Andrayuga, I Wayan Anis Khairunnisa, Anis Ardiyanti, Putu Ayu Asriani Asriani Azimatun, Muhamad Maulana Nur Bharata, Made Tisna Adhi Cesrany, Mahaldika Faisal Faisal Farida Ariyani Febrianti, Desy Heny Budi Purnamasari I Gusti Ayu Budiadnyani I Made Aditya Nugraha I Nyoman Sujana Ika Astiana Irfan Restu Fauzan Irwandi, Nurul Anisa Mala Nurilmala Niken Dharmayanti Nofi Sulistiyo Rini Nurhaliza, Niken Pajriyanti, Nurlaela Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Petrus Pieter Ringgo Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Qurrahman, Taufiq Resti Nurmala Dewi Rufnia Ayu Afifah Salampessy, Randi Bokhy Syuliana Samanta, Pinky Natalia Samsul Arifin siluh putu sri dia utari Syah, Ardi Rahman TATI NURHAYATI Utari, Siluh Putu Sri Dia Yumi Welviani