ANALISIS PENGOLAHAN UDANG VANNAMEI (Litopenaeus vannamei) Peeled Deveined (PD) SKALA PRODUKSI UNTUK TUJUAN EKSPOR

Abstract

ABSTRAK

Tujuan penelitian untuk menganalisis proses pengolahan udang vanamei kupas mentah beku meliputi kesesuaian tahapan proses pengolahan, kesesuaian penerapan rantai dingin, pengujian mutu bahan baku serta produk akhir, analisis rendemen, dan produktivitas tenaga kerja.  Metode pengambilan data yaitu data primer data sekunder. Data di analisis secara deskriptif dan dibandingkan dengan pustaka yang relevan. Hasil penelitian menunjukan bahwa proses pengolahan udang vanamei kupas mentah beku telah dilakukan sesuai dengan SNI 3457:2021. Rantai dingin telah diterapkan dengan baik mulai dari penerimaan bahan baku sampai tahap pemuatan. Suhu selama pengolahan berkisaran antara 3,47^oC sampai 5,39^oC, dan suhu udang vanamei kupas mentah beku berkisaran antara -18,24⁰C sampai -18,76^oC, suhu selama pengolahan telah sesuai dengan yang dipersyaratkan dalam standar perusahaan yaitu maksimal 7^oC pada udang segar dan maksimal -18^oC pada produk udang beku. Organoleptik bahan baku yang diterima berkisaran antara  baik organoleptik bahan baku udang segar maupun nilai organoleptik produk akhir udang vanamei kupas mentah beku telah memenuhi standar mutu udang  sesuai dengan SNI 2728:2018 dan SNI 3457:2021. Uji mikrobiologi menujukan bahwa TPC 5,5x10⁴ CFU/g, Coliform 8,0x10¹ CFU/g, E.coli <3,0 MPN/g, S. aureus  <100 CFU/g, Salmonella negatif, vibrio spp 7,0x10² CFU/g, V. cholerae dan V. parahaemolyticus negatif, hasil pengujian ini masih sesuai dengan standar perusahaan. Dalam bahan baku maupun produk akhir tidak ditemukan jenis antibiotik Chloramphenicol dan Furazolidone. Rendemen rata rata pada tahap pemotongan kepala sudah sesuai standar yaitu (68-69%) dan rendemen pengupasan kulit serta cungkit usus yaitu (82-84%). Produktivitas karyawan pada tahap pemotongan kepala size (32-38) adalah 53,27kg/jam/orang, size (61-68) 32,10kg/jam/orang, size (83-89) 27,85kg/jam/orang dan size (90-103)  21,43kg/jam/orang, dan pada tahap kupas kulit dan cungkit usus size (61-70)  adalah 5,98 kg/jam/orang.

Kata kunci: pengolahan udang, suhu, mutu, rendemen, produktivitas.

ABSTRACT

This research analyzes the processing of frozen raw peeled vannamei shrimp, including the conformity of the processing stages, the implementation of the cold chain, quality testing of raw materials and final products, yield analysis, and labor productivity. Data were collected from both primary and secondary sources and analyzed descriptively by comparing them with relevant literature. The results showed that the processing of frozen raw peeled vannamei shrimp was carried out in accordance with SNI 3457:2021. The cold chain system was properly implemented, starting from receiving the raw materials to the loading stage. The temperature during processing ranged from 3.47°C to 5.39°C, while the temperature of the frozen shrimp products ranged from -18.24°C to -18.76°C. These temperatures met the company’s requirements, with a maximum of 7°C for fresh shrimp and -18°C for frozen shrimp products. The organoleptic value of the raw materials ranged from 8.41 ≤ µ ≤ 9.02, and the final products ranged from 8.45 ≤ µ ≤ 9.03. Both met the shrimp quality standards in accordance with SNI 2728:2018 and SNI 3457:2021. Microbiological testing showed that the Total Plate Count (TPC) was 5.5×10⁴ CFU/g, Coliform was 8.0×10¹ CFU/g, E. coli was <3.0 MPN/g, S. aureus was <100 CFU/g, Salmonella was negative, Vibrio spp was 7.0×10² CFU/g, and V. cholerae and V. parahaemolyticus was negative. All of these results were met within the company standards. No antibiotics chloramphenicol or furazolidone were detected, either in the raw materials or in the final products. The average yield at the deheading stage met the standard (68–69%), while the yield for peeling and deveining ranged from (82–84%). Employee productivity at the deheading was 53.27 kg/hour/person for size (32–38), 32.10 kg/hour/person for size (61–68), 27.85 kg/hour/person for size (83–89), and 21.43 kg/hour/person for size (90–103). At the peeling and deveining stage, productivity for size (61–70) was 5.98 kg/hour/person.

Keywords: Shrimp processing, , temperature, quality, yield,  productivity.