PROCESS CAPABILITY ANALYSIS OF KATSUOBUSHI PRODUCTION AT PT. ABC

Agusta Putri Balqis Linda Soeharso; Pernika Kuat

doi:10.15578/chanos.v21i1.12772

PROCESS CAPABILITY ANALYSIS OF KATSUOBUSHI PRODUCTION AT PT. ABC

Agusta Putri Balqis Linda Soeharso, Pernika Kuat

Abstract

Process capability in processing fishery products is a future challenge for the fishing industry, one of which is katsuobushi. The capability process refers to how a company can produce according to specifications to make it effective and efficient. The absence of process capability in the company is the basis for stating an effective and efficient process. The proposed study is to determine the company's current condition and provide suggestions for process improvement and evaluation. Through assumptions, this study influences the results of Cp and Cpk, which are calculated by Minitab software version 21^st as a method for measuring performance by identifying broad process tolerance production. In this study, the results for each data generated met data accuracy and standards. Still, at smoking 3rd and 4th stages, it was necessary to review specification values because of the value of Cpk < 1.00. As a result, after improving the standard by the six sigma concept, Cpk values are obtained > 1.00.

Keywords

Process Capability, Minitab software version 21st , Katsuobushi, Cp, Cpk

Full Text:

PDF

References

Abatan, O. G., Olafadehan, O. A., Efeovbokhan, V. E., Oladokun, O., & Ayeni, A. O. (2023). Effect of catalyst-to-oil ratio and catalyst temperature on determining the yield of gasoline in the riser reactor. Result in Engineering.

Berhimpon, S., Montolalu, R. I., Dien, A. H., Mentang, F., Jusuf, A., Ticoalu, R., & Dien, C. (2019). Katsuobushi (Ikan Kayu) Teknologi dan Peluang Bisnis. Bandung: CV. Patra Media Grafindo.

Choo, P. Y., Azlan, A., & Khoo, H. E. (2018). Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets. ScienceAsia, 92-101.

Karo, M. B., Sukirno, & Leksono, T. (2016). Implementasi metode pengasapan yang berbeda pada proses pembuatan katsuobushi (ikan kayu) cakalang (Katsuowonus pelamis). Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas Riau, 1-11.

Kementrian Kelautan dan Perikanan, (2015). Rencana Pengelolaan Perikanan Tuna, Cakalang dan Tongkol. Jakarta: Direktorat Sumber Daya Ikan, Direktorat Jendral Perikanan Tangkap.

K, D., Dali, F. A., & Harmain, R. M. (2020). Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi. IOP Conf. Series: Earth and Environmental Science 404. Bristol: IOP Publishing.

Polhemus, N.W. (2018). Process capability analysis: Estimating quality. (1st ed.). London: Chapman & Hall.

Pratama, Y., & Susanti, L. H. (2018). Kapabilitas Proses Mesin Pengemas Produk Pangan Bubuk: Studi Kasus pada Produk Tepung Terigu. Jurnal Aplikasi Teknologi Pangan, 7-11.

Purnomo dan Selasa. 2022. Teknologi Pengolahan Hasil Perikanan. Jakarta: Universitas Terbuka.

Puspita, T. (2020). Quality of Arabushi and Katsuobushi from Skipjack Tuna, Bonito, and Yellowfin Tuna. 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019) (pp. 148-155). Dordrecht, The Netherlands: Atlantis Press SARL.

Rasib, A. A., Musazzali, M., Abdullah, R., Boejang, H., Hanizam, H., & Rafaai, Z. (2023). Process Caability Study for Improvement of Product Reliability at Food and Beverage Industry. Journal of Engineering Science ad Technology, 357-375.

Rieuwpassa, F. J., Tomasoa, A. M., Tanod, W. A., Ferre, E. L., & Karaeng, M. C. (2022). Penerapan Tungku Pengasapan Tebiyama Pada Pembuatan Ikan Kayu. Jurnal FishtecH, 99-106.

Rimantho, D., & Athiyah. (2019). Analisis kapabilitas proses ntuk pengendalian kualitas air limbah di industry farmasi. Jurnal Teknologi.

Suliastini, W. N., Tamrin, & Isamu, K. T. (2017). Identifikasi kapang ikan kayu jenis cakalang (Katsuwonus pelamis) dan tongkol (Euthynnus affinis C.) pada lama penyimpanan yang berbeda. Jurnal Sains dan Teknologi Pangan (JSTP), 425-434.

Tinuwo, G., Berhimpon, S., Taher, N., Sanger, G., Mongi, E. L., & Dotulong, V. (2019). Isotermi sorpsi air ikan kayu (katsuo-bushi) yang dibuat dengan konsentrasi asap cair dan lama perendaman yang berbeda. Jurnal Media Teknologi Hasil Perikanan, 36-40.

Tumonda, S., Mewengkang, H. W., & Timbowo, S. M. (2017). Kajian mutu ikan cakalang (Katsuwonus pelamis L.) asap terhadap nilai kadar air dan ph selama penyimpanan. Jurnal Media Teknologi Hasil Perikanan, 158-162.

Udroiu, R., & Braga, I. C. (2020). System performance and process capability in additive manufacturing: quality control for polymer jetting. Polymers.

Waluyo, Permadi, A., Salampessy, R. B., Gumilang, A. P., Utami, D. A., & Dharmayanti, N. (2022). Optimalisasi Rendemen Ikan Tuna (Thunnus Sp.) Loin Beku Dengan Metode Kaizen di PT. X-Jakarta Utara. Barakuda 45, 52-64.

Yusof, Y., Abdullah, R., and Rasib, A.H.A, (2019). Quality control for engineering technologist. (2 nd ed.), Melaka : UTe

DOI: http://dx.doi.org/10.15578/chanos.v21i1.12772