Development of Quality Evaluation Model for Supply Chain of Capture Fisheries in Southern Coast of Java

Agricultural Engineering International: CIGR Journal

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Field Value
 
Title Development of Quality Evaluation Model for Supply Chain of Capture Fisheries in Southern Coast of Java
 
Creator Guritno, Adi Djoko
Ushada, Mirwan
Kristanti, Novita Erma
Dharmawati, Melinda Sugiana
Putro, Nur Achmad Sulistyo
 
Subject Fuzzy inference
Quality evaluation
SNI
Organoleptic testing
 
Description This research highlighted the development of quality evaluation model for supply chain of capture fisheries in southern coast of java. The model was developed using organoleptic testing and fuzzy inference model. The characteristic of perishable capture fisheries required appropriate handling in packaging during supply chain. Improper storage methods might result on varied packaging temperature and quality degradation of fish texture on each tiers of supply chain. There was a highly needs for a method for quality control for supply chain of capture fisheries. The research objectives were: 1) to identify the quality degradation in each tiers of supply chain using organoleptic testing and packaging temperature; 2) to develop a quality evaluation model of capture fisheries using fuzzy inference. The model could be used to prevent quality deterioration during supply chain. The 6 (six) tiers of capture fisheries supply chain was identified as fisherman, fish auction, trader, trader (2 days storage), wholesaler, and retailer. 4 (four) types of packaging was evaluated as ice cube, gel, pack and shaved ice.  The quality was evaluated using organoleptic testing based on parameters of eye, gill, mucus, meat, smell and texture for 2 (two) types of capture fisheries: Tuna (Thunnus albakocore) and Skipjack (Katsumonus pelamis). The organoleptic testing indicated that packaging type B with Styrofoam and ice pack was most preferred among 6 tiers of supply chain. Most of the packaging temperature confirmed the relationship with the organoleptic score. The fuzzy membership was developed based on three (3) human senses as visual, smell and touch. Fuzzy inference rule was developed based on SNI 2729-2013. The input parameters were based on parameter of organoleptic testing as eye, gill, mucus, meat, smell and texture. The output were categorized as good, medium and poor quality. The research results indicated that the quality of capture fisheries could be evaluated using fuzzy inference model. The model could be used to propose cold chain system in supply chain of capture fisheries.
 
Publisher International Commission of Agricultural and Biosystems Engineering
 
Date 2021-12-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier http://www.cigrjournal.org/index.php/Ejounral/article/view/6333
 
Source Agricultural Engineering International: CIGR Journal; Vol. 23 No. 4 (2021): CIGR Journal
1682-1130
 
Language eng
 
Relation http://www.cigrjournal.org/index.php/Ejounral/article/view/6333/3751
 
Rights Copyright (c) 2021 Agricultural Engineering International: CIGR Journal
 

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