Analysis of coliform level and identification of contributing factors  on the processing of ground meat tuna products

Aina Asyifa Ummi; Resmi Rumenta Siregar; Wini Trilaksani

doi:10.15578/aj.v8i1.20545

Analysis of coliform level and identification of contributing factors on the processing of ground meat tuna products

Aina Asyifa Ummi, Resmi Rumenta Siregar, Wini Trilaksani

Abstract

Coliform contamination in fishery products may indicate inadequate hygiene and sanitation practices during the production process, which can potentially reduce product quality and food safety. This study aimed to analyze coliform contamination, identify the factors causing contamination, and evaluate the influence level of each factor using a Likert scale on ground meat tuna products during the processing stages at PT Samudra Ulam Nusantara. Coliform testing was conducted at several production stages, namely receiving, retouching, and grinding using the AOAC 991.14 method. The test results were analyzed using Statistical Process Control (SPC) and process capability analysis to evaluate process stability and the ability of the process to meet the specification limit of ≤100 CFU/g. In addition, causative factor analysis was carried out using the fishbone (5M) approach, and perception evaluation was conducted through a Likert scale questionnaire. The results showed that coliform contamination increased significantly throughout the production stages, particularly during the retouching and grinding processes, indicating the occurrence of contamination during production activities. SPC analysis revealed that the process was statistically out of control, with a Process Capability (Cp) value of 0.12 and a Process Capability Index (Cpk) value of -0.29, indicating that the process was not capable of consistently meeting the established quality standards. Based on the Likert scale analysis, the method factor was identified as the most dominant factor influencing coliform contamination with an index value of 96%, followed by the man factor at 92% and the environment factor at 86%, while the machine and material factors contributed 76% and 54%, respectively. Based on these results, the increase in coliform contamination in ground meat tuna products was influenced by work methods, worker hygiene, and production environmental conditions. Therefore, improvements in SOP implementation, worker hygiene, temperature control, and production sanitation are necessary to improve product quality and safety.

Keywords

Contamination, koliform, statistical process, ground meat tuna

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References

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DOI: http://dx.doi.org/10.15578/aj.v8i1.20545