Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Bayu Kusuma
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Quality Control of Frozen Tuna Cube Processing Using Seven Tool Methods A.S.F.Q.R Mubarok; Bayu Kusuma; A.W. Perdana; Rara Amerea Aswiyantoro
JURNAL LEMURU Vol 7 No 2 (2025): 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.v7i2.4682

Abstract

Quality control analysis was carried out in the tuna cube production process with the aim of ensuring that the final product can meet the objectives and specifications set by a company. The research method used was seven tools which is useful for companies in solving problems and improving processes. Seven tools include check sheets, control charts, flow charts, paretto diagrams, and fishbone diagrams. The results of observations for ten days found defects product, including tuna cube with mushy texture (45.45%), triangular shape (29.13%), and wrong size (25.43%). The control chart analysis shows that during the ten days of observation, there were no production points that exceeded the Upper Central Line (UCL) and Lower Central Line (LCL). The CL value is 0.087835, the highest UCL value is 0.314291 and the lowest UCL value is 0.148615. While the highest LCL value is 0.027055 and the lowest LCL value is -0.13862 with r value 5,29. Observation results show the production process of tuna cube is within the control limits, and there are no deviations.
Efek Marinasi terhadap Tuna Sirip Kuning sebagai Flavor Agents Bayu Kusuma; A.S.F.Q.R Mubarok; A.W. Perdana; Eko Waluyo; Nazri Adlani; Nabil Fawwas; Indra Kristiana; M.T. Aji
JURNAL LEMURU Vol 7 No 2 (2025): 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.v7i2.4683

Abstract

Tuna flavor agents diharapkan mampu memaksimalkan potensi tuna untuk dapat diolah dan dimanfaatkan oleh UMKM (Usaha Mikro Kecil dan Menengah) sebagai teknologi tepat guna. Perlakuan marinasi dengan formulasi M1 (larutan mengandung 10% garam), M2 (larutan mengandung 10% garam, 5% bubuk bawang putih) dan M3 (larutan mengandung 10% garam, 5% bubuk bawang putih, 5% lada putih) diharapkan mampu meningkatkan penerimaan terhadap tuna flavor agent. Hasil uji proksimat tidak menunjukkan perbedaan antar perlakuan. Hasil uji sensori menunjukkan bahwa perlakuan M3 merupakan perlakuan terbaik. Formulasi kompleks marinasi mampu meningkatkan penerimaan tuna flavour agent.
Co-Authors A.S.F.Q.R Mubarok A.S.F.Q.R Mubarok A.W. Perdana A.W. Perdana Eko Waluyo Indra Kristiana M.T. Aji Nabil Fawwas Nazri Adlani Rara Amerea Aswiyantoro