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Efri Hasibuan, Nirmala
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Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Quality Assurance for Frozen Fish (Decapterus sp) Utilizing Fault Tree Analysis at PT XYZ (Fish Freezing Company) Sumartini; Wening Ratrinia, Putri; Efri Hasibuan, Nirmala; Husna, Wardatul
Jurnal Sistem Teknik Industri Vol. 25 No. 2 (2023): JSTI Volume 25 Number 2 July 2023
Publisher : TALENTA Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jsti.v25i2.12668

Abstract

Fish product quality is crucial, and any flaws in frozen fish, such as unpleasant odor, breakage, dents, tears, or texture damage, can negatively impact its overall quality. These defects can lead to reduced customer satisfaction and adversely affect the company's brand reputation. To enhance product quality, the company must establish an efficient quality assurance system and closely monitor the handling of raw materials. The main objective of this practical work is to identify potential risks of damage and develop strategies to prevent such incidents from occurring. The Fault Tree Analysis method is utilized to systematically identify and analyze the root causes of existing errors and find appropriate solutions to address the problem. The FTA results reveal 18 basic event factors that can cause damage to fish, including worker negligence during raw goods placement, inadequate use of plastic protection, lack of rubber carpets in baskets, failure to adjust freezing temperature properly, insufficient inspections, non-compliance with Standard Operating Procedures, improper fish arrangement, excessively hard freezing temperature, employee laziness and carelessness, absence of basket mats, prolonged freezing step, unset temperature checks, mishandling of raw goods due to a rush to finish quickly, and irregular temperature checking schedules. The study aims to understand the step-by-step process of handling flying catfish, identify the factors contributing to fish damage, and analyze the potential damage scenarios.
COMPARATIVE STUDY OF DRYING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF XYLOCARPUS GRANATUM FRUIT SCRUB AS A SKIN CARE PRODUCT Sumartini, Sumartini; Saputra, Eko Novi; Efri Hasibuan, Nirmala; Nurmala Dewi, Resti
Jurnal Segara Vol 20, No 2 (2025): December
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/segara.v20i2.17511

Abstract

Lulur berbahan dasar buah Xylocarpus granatum berpotensi dikembangkan sebagai produk kosmetik alami karena mengandung senyawa bioaktif yang bermanfaat bagi kulit. Namun, mutu fisikokimia lulur sangat dipengaruhi oleh metode pengeringan yang digunakan. Penelitian ini bertujuan untuk membandingkan karakteristik fisikokimia lulur buah X. granatum yang dikeringkan dengan metode sinar matahari dan oven. Penelitian dilakukan melalui tahapan pembuatan simplisia, pengolahan menjadi serbuk, serta formulasi lulur. Parameter uji meliputi rendemen, pH, kadar air, dan viskositas. Rendemen dihitung dengan perbandingan bobot serbuk terhadap bahan segar, pH diukur menggunakan pH meter, kadar air ditentukan dengan metode oven, sedangkan viskositas diuji menggunakan Brookfield Viscometer sesuai SNI 06-6989.23-2005 dan ASTM D2196-20. Hasil penelitian menunjukkan bahwa pengeringan oven menghasilkan rendemen lebih tinggi (28,4 ± 0,05%) dibandingkan pengeringan sinar matahari (6,13 ± 0,28%). Nilai pH keduanya masih sesuai dengan kisaran pH kulit, yaitu 6,53 ± 0,05 (oven) dan 6,13 ± 0,28 (sinar matahari). Kadar air lulur sinar matahari lebih rendah (9,34 ± 0,43%) dibanding oven (11,66 ± 0,38%), sedangkan viskositas lulur sinar matahari lebih tinggi (11.833,33 ± 763,76 cP) daripada oven (9.833,33 ± 152,75 cP). Dapat disimpulkan bahwa metode pengeringan memengaruhi mutu fisik lulur mangrove. Pengeringan oven lebih efisien dalam meningkatkan rendemen dan kestabilan pH, sedangkan pengeringan sinar matahari menghasilkan kadar air lebih rendah dan viskositas lebih tinggi sehingga memberikan tekstur lebih kental. Hasil ini menunjukkan bahwa pemilihan metode pengeringan perlu disesuaikan dengan tujuan formulasi produk lulur.
Co-Authors Husna, Wardatul Nurmala Dewi, Resti Saputra, Eko Novi Sumartini Sumartini Sumartini Sumartini Wening Ratrinia, Putri