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All Journal Journal of Creative Student Research Mutiara: Jurnal Penelitian dan Karya Ilmiah
Ita Fatkhur R
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Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Penyelenggaraan Operasional Penerimaan, Penyimpanan, dan Pendistribusian Bahan Baku Poultry, Fish, Seafood di PT. XYZ Azizah Priastuti; Ita Fatkhur R; Any Sutiadiningsih; Asrul Bahar
Journal of Creative Student Research Vol. 2 No. 4 (2024): Agustus : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsr-politama.v2i4.4034

Abstract

The purpose of this study is to find out: 1) operational implementation of raw material reception for poultry, fish, seafood; 2) organizing operational storage of poultry, fish and seafood raw materials; 3) carrying out operational distribution of poultry, fish and seafood raw materials at PT. XYZ. This research uses a qualitative descriptive research approach. Data collection techniques using interviews and document study. The data analysis technique uses qualitative descriptive analysis. The research results show that the operations for receiving, storing and distributing raw materials for poultry, fish and seafood have been carried out well. The implementation has followed the Standard Operating Procedures (SOP) set by the company. Acceptance is carried out by checking the quality and quantity of raw materials. Storage is carried out in the freezer with a First In First Out (FIFO) system. Then distribution is carried out if there is a request from the production department accompanied by a storeroom requisition.
Analisis Pelaksanaan Proses Penerimaan dan Penyimpanan Buah-Buahan pada Section Cold Kitchen di PT. Aerofood Indonesia (ACS) Surabaya M. Daris Athaya Rohmatillah; Asrul Bahar; Ita Fatkhur R; Niken Purwidiani
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 5 (2025): Oktober : Mutiara : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i5.2740

Abstract

This study aims to analyze the implementation of the fruit receiving and storage process in the cold kitchen section at PT. Aerofood Indonesia (ACS) Surabaya, which is one of the important units in the raw material supply chain in the aviation catering industry. The study used a qualitative descriptive method with data collection techniques through in-depth interviews, direct field observations, and documentation of work procedures. Informants in the study consisted of the Cold Kitchen Supervisor and two staff members who directly handle the fruit receiving and storage activities. The results showed that the fruit receiving process was carried out through three main stages, namely checking documents (delivery orders and purchase orders), physical inspection of the fruit such as color, texture, and aroma, and recording the details of the receipt into a special form. This inspection is important to ensure that the fruit received is in a condition suitable for consumption and in accordance with the established specifications. During the storage stage, the fruit is arranged according to type and level of durability. Small fruits such as strawberries or grapes are stored at a temperature of 0–6°C, while large fruits such as watermelons and melons are stored at a temperature of 18–21°C. This arrangement aims to maintain freshness and extend shelf life. In addition, the FIFO (First In, First Out) system is consistently implemented to prevent the accumulation of old stock that can reduce quality. Storage room temperature monitoring is carried out every 4 hours to ensure temperature stability according to standards. Overall, the implementation of the fruit receiving and storage process at ACS Surabaya has met the principles of good raw material management (Good Reception & Storage Practice). This implementation procedure supports the achievement of quality and food safety standards in flight catering services, which are highly dependent on the timeliness and quality of ingredients.
Co-Authors Any Sutiadiningsih Asrul Bahar Azizah Priastuti M. Daris Athaya Rohmatillah NIken Purwidiani