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All Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Saber: Jurnal Teknik Informatika, Sains dan Ilmu Komunikasi
A.S.F.Q.R Mubarok
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Penetapan Metode Sig Sixma dalam Proses Pengendalian Mutu Produk Ikan Tuna Yellowfin (Thunnus albacares) Kaleng di PT. XYZ Sabdania Sabita; A.S.F.Q.R Mubarok; B. Kusuma; A.W. Perdana
SABER : Jurnal Teknik Informatika, Sains dan Ilmu Komunikasi Vol. 2 No. 4 (2024): Oktober : Jurnal Teknik Informatika, Sains dan Ilmu Komunikasi
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/saber.v2i4.1895

Abstract

Yellowfin tuna (Thunnus albacares) is a type of large pelagic fish that is spread in tropical and subtropical oceans throughout the world and is a leading export commodity of Indonesia. This field work practice aims to increase insightknowledge, skills, and experience in the tuna canning process. PT. XYZ is a company engaged in the export of fishery products in the form of tuna in cans. The processing process carried out begins with receiving raw materials, washing and thawing, cutting, then cooking, showering. Furthermore, pre-cleaning and cleaning, metal detecting, filling meat, filling medium, closing cans, sterilization, incubation, labeling and packing, and the stuffing process are carried out. The quality control method used is sig sixma, where the resulting DPMO value is 6.41 and sigma 440.382. Meanwhile, the control chart calculations obtained central line (CL) results, namely points 3,4, and 5. Meanwhile, points 6, 7, and 10 were above the central line (CL) and points 1, 2, 8, and 9 were below the center line (CL). Then the Paretto diagram shows that 31%, 45% of can lid scratch damage, and 60% of can body scratch damage.
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.W. Perdana B. Kusuma Bayu Kusuma Eko Waluyo Indra Kristiana M.T. Aji Nabil Fawwas Nazri Adlani Sabdania Sabita