MANAGING QUALITY RISK IN A FROZEN SHRIMP DISTRIBUTION PROCESS
A.D.P Citraresmi; V.S. Arum

Universitas Brawijaya

Abstract

Shrimp is a leading commodity of Indonesian fishery exports. Fresh shrimp is a perishable product due to the activity of certain enzymes contained in the body, the activity of bacteria and other microorganisms or because of the process of fat oxidation by air, so that the shelf life of fresh shrimp can only last less than 24 hours at room temperature. One option in increasing shelf life is in the form of frozen shrimp. Company X is one of the exporters of frozen shrimp. In distributing its products Company X faces several risks that can cause product damage. The purpose of this research is to identify potential risks in the distribution process of frozen shrimp so that the priority level of risk is obtained which must be prioritized. The steps taken in risk analysis are activity mapping, risk identification, risk analysis by using the Failure Mode Effect Analysis (FMEA) method, and the development of mitigation strategies. Based on the results of the risk analysis, five risks are detected and the risk that has the highest value is the risk of improper container temperature which has an impact on product damage. Therefore, Company X needs to periodically check when shipping frozen shrimp products and maintenance of container coolers is carried out when the container is to be used, so that the marketed product is maintained

Keywords: distribution; failure mode effect analysis; frozen shrimp; quality; risk management

Topic: AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION