UR PROSES PENANGANAN LOIN IKAN TUNA DI PT MARITIME TIMUR PERKASA KOTA KUPANG

Syifa Rachmatika Sukandi; Herning  Pramudya; Wanri  Sitanggang; Safingi  Alamsah; Muhammad  Afrisal; Masrurah  Ismail; Raymundus Putra  Situmorang; Moh. Ramadan  Daud; Muhammad Reiza Aqilla  Gunawan; Kleopas Raimundus  Seran; Reyhan  Zain; Daniel Candido Da Costa Soares

doi:10.29303/jp.v15i6.1923

TUNA LOIN HANDLING PROCESS FLOW AT PT MARITIME TIMUR PERKASA KUPANG CITY

Authors

Syifa Rachmatika Sukandi , Herning Pramudya , Wanri Sitanggang , Safingi Alamsah , Muhammad Afrisal , Masrurah Ismail , Raymundus Putra Situmorang , Moh. Ramadan Daud , Muhammad Reiza Aqilla Gunawan , Kleopas Raimundus Seran , Reyhan Zain , Daniel Candido Da Costa Soares

DOI:

10.29303/jp.v15i6.1923

Published:

2025-12-28

Issue:

Vol. 15 No. 6 (2025): JURNAL PERIKANAN

Keywords:

Tuna Loin Handling Flow, Quality Control

Articles

Downloads

PDF

How to Cite

Sukandi, S. R., Pramudya, H. ., Sitanggang, W. ., Alamsah, S. ., Afrisal, M. ., Ismail, M. ., Situmorang, R. P. ., Daud, M. R. ., Gunawan, M. R. A. ., Seran, K. R. ., Zain, R. ., & Soares, D. C. D. C. (2025). TUNA LOIN HANDLING PROCESS FLOW AT PT MARITIME TIMUR PERKASA KUPANG CITY, 15(6), 3596–3605. https://doi.org/10.29303/jp.v15i6.1923

Download Citation

Downloads

Download data is not yet available.

Abstract

The handling of tuna loin, starting from the receiving process to the packaging stage (packing), is a critical series in maintaining the quality and safety of fishery products. This study aims to describe the process flow of tuna loin handling at PT Maritim Timur Perkasa, Kupang City, starting from the receipt of raw materials to the final packaging, the methods used in this study are direct observation of the production flow, interviews with operational staff, and recording the temperature conditions and handling time of each stage. The results of this study indicate that the tuna received is immediately checked for quality and trimming and retouching are carried out to separate good meat from unwanted meat. These loin pieces are then frozen in an Air Blast Freezer to a temperature of around -40 degrees Celsius, which is then packaged using food-grade materials with a quality label and production date and then stored in cold storage at a temperature of -20 degrees Celsius until the shipping process. Handling accompanied by quality control at every stage of processing and handling will provide good quality products.

References

Abdullah, K., & Tangke, U. (2021). Penerapan HACCP Pada Penanganan Ikan Tuna. Jurnal Biosaintek, 3(1), 1-10.

Beveridge, M., & Phillips, M. J. (2020). Quality Management in Seafood Processing: Integrating HACCP Into the Industry’s Best Practices. International Journal of Food Science & Technology, 55(5), 1689-1698. https://doi.org/10.1111/ijfs.14531

Davis, M., & Wilson, R. (2015). Cold Chain Management and Food Safety in seafood Processing. Journal of Fisheries Science and Technology, 28(3), 211-217.

FAO. (2018). Fishery and Aquaculture Quality Assurance and Certification. Food and Agriculture Organization of the United Nations. http://www.fao.org/3/i9027en/i9027en.pdf

FAO/WHO. (2019). Principles and Guidelines for the Implementation of HACCP in Seafood Production. FAO Fisheries and Aquaculture Department. https://www.fao.org/3/y1571e/y1571e00.htm

FDA. (1998). Hazard Analysis and Critical Control Point (HACCP) Principles and Application Guidelines. U.S. Food and Drug Administration.

Hamisi, A. (2007). Penerapan Standar Mutu Pada Pengolahan Ikan. Jurnal Perikanan Tropis, 15(2), 145-155.

Ismail, N. H., & Khalil, N. (2017). A Review of Post-harvest Handling Practices for Tuna: Challenges and Improvements. Fish Processing and Quality Management, 28(3), 122-130. https://doi.org/10.1016/j.foodcont.2016.06.043

López-Galán, B., & García, A. (2021). Advances in HACCP Application in the Fish Industry. Journal of Food Safety, 42(1), e12885. https://doi.org/10.1111/jfs.12885

López-López, I., Martínez-López, M., & García-Moreno, P. (2018). Quality Control in Seafood Processing: A Review of Best Practices for HACCP and GMP. Food Control, 89, 135-143. https://doi.org/10.1016/j.foodcont.2018.02.012

Márquez, M. S., & Nieto, A. (2019). Effect of Temperature Control and Packaging Systems on Tuna Loin Quality. Food Research International, 120, 703-710. https://doi.org/10.1016/j.foodres.2018.11.041

Nento, W. R. (2015). Studi Pengemasan Tuna Ekor Kuning (Thunnus albacares) Di CV. Cahaya Mandiri Desa Botu Barani Kelurahan Bone Pantai Provinsi Gorontalo. Jurnal Technopreneur (JTech), 3(1), 55-59.

Santos, A., & Silva, A. M. (2017). HACCP System in Seafood Industries: A Review of Its Application and Challenges. Food Control, 70, 267-277. https://doi.org/10.1016/j.foodcont.2016.05.049

Vázquez, M., & Álvarez, J. (2020). Seafood Safety and Quality Assurance in the Tuna Industry: An Overview of HACCP Applications. Food Safety and Quality Assurance, 24(4), 91-103.

Zanardi, E., & Ghidini, S. (2016). Microbiological Quality and Safety of Tuna Fish: Control Measures in the Fish Industry. International Journal of Food Microbiology, 218, 34-39. https://doi.org/10.1016/j.ijfoodmicro.2015.11.017

Zhong, X., & Sun, D. W. (2018). Application of HACCP and Other Food Safety Systems in Seafood Processing: Current Trends and Future Prospects. Comprehensive Reviews in Food Science and Food Safety, 17(4), 1232-1247. https://doi.org/10.1111/1541-4337.12361

TUNA LOIN HANDLING PROCESS FLOW AT PT MARITIME TIMUR PERKASA KUPANG CITY

Authors

DOI:

Published:

Issue:

Keywords:

Articles

Downloads

How to Cite

Downloads

Abstract

References

Most read articles by the same author(s)

Similar Articles

Make a Submission

Developed By

Official Website Of

Jurnal Perikanan, Universitas Mataram

Contact Us

Official link

Share & Follow