OPTIMALISASI PENANGANAN RAJUNGAN (Portunus pelagicus) DIATAS KAPAL PERIKANAN DI KABUPATEN CIREBON

Riyan Maulana, Meuthia Aula Jabbar, Ahmad Ripai, Ismi Isti'anah

Abstract


The blue swimming crab/BSC (Portunus pelagicus), together with tuna and shrimp, is one of Indonesia's core export products from the fisheries industry. The majority of the country's crab production, or about 47.49% of it, was produced in FMA 712 in Indonesia. The amount of BSC exports per year can reach 90% of the total national production. Determination of quality standards for fishery products is important to do in maintaining the security of fishery products, one of which is through guaranteeing food safety. This is significant because BSC has great nutritional and economic value and has good potential as a leading commodity for export and domestic markets. Optimizing BSC handling on board is one of the goals in guaranteeing food safety by improving the quality of BSC meat. The optimization method is carried out using the kaizen method, namely by looking at the root of the problem and finding a solution. Based on the kaizen method, optimization of crab handling on board can be done by making a portable cool box placed on board the aim of maintaining the quality of the crab meat. A straightforward technological advance, namely the creation of portable coolers with capacities of 50 kg, 100 kg, and 200 kg with drain holes for removing melted ice water.

Keywords


blue swimming crab (BSC), food safety, handling, kaizen method

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DOI: https://doi.org/10.17509/ijom.v5i2.76126

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p-ISSN: 2722-1946 , e-ISSN: 2722-4260