KAJIAN SISTEM PENGENDALIAN MUTU IKAN DAN UDANG SEGAR DI TEMPAT PELELANGAN IKAN, PELABUHAN PERIKANAN SAMUDERA CILACAP STUDY OF QUALITY CONTROL SYSTEM OF FRESH FISH AND SHRIMP AT THE PLACE OF FISH AUCTION, OF THE OCEAN FISHING PORT IN CILACAP

Abstract

Abstract The research has a purpose to recognize and to learn the application of Quality Control System in the Place of Fish Auction, the Ocean of Fishing Port in Cilacap. The research had characteristic of descriptive by the survey method on a case. The study was conducted through 5 (five) approaches; Basic Feasibility, Control System, Institutional Role, Laboratory Test and production area aspects (catching). 1) The application of Basic Feasibility, questioner, mean and modus analysis of center tendency measurement. 2) The application of Control System, questioner, and mean analysis of center tendency measurement, and then assessment on deficiency. 3) The Role of interrelated institution, interview, and observation, descriptive qualitative analysis. 4) The changes of organoleptic quality, t-test analysis (pair). The Correlation of quality and Basic Feasibility, the correlation analysis of moment pearson product. 5) Product Quality: the results of laboratory organoleptic test, the analysis of descriptive quantitative on factors that effect them. The research results showed that: 1) The application of Basic Feasibility: Western Fish Auction/Kaliyasa was 36-38% (handling of fresh thunnus), Eastern Fish Auction was 40-46% (handling of fresh skipjack) and 46-48% (handling of fresh shrimp). The deiciency level was serious. 2) The applicaton of Control System was 11,76%, the deviciency was ³ 10%, the condition was in critical conditon. 3) The interrelated institutional : the Ocean of Fishing Port just responsible on sanitation operation and equipment mqintenance. LPPMHP cannot conduct controol function technically. 4) The analysis results of t-test indicated the value of t count > t table, it means there was a changing in quality during the products was in the Place of Fish Auction. The correlation of organoleptic with Basic Feasibility was positively strong (handling of fresh thunnus) and negatively weak ( handling of fresh shrimp). 5) Organoleptic of the products; fresh thunnus 5 to 7, fresh skipjack 6 to 7 and fresh shrimp was 7. The factors of fishing area that influence quality: fishing area, the way of fishing, fishing equipments, handling on boat and the fisherman’s social economic. Key words : Basic Feasibility, Control, Institution, Quality, Production Area. Abstrak Penelitian bertujuan untuk mengetahui dan mempelajari penerapan Sistem Pengendalian Mutu di Tempat Pelalangan Ikan, Pelabuhan Perikanan Samudera Cilacap (PPSC). Penelitian bersifat deskriptif dengan metode survey pada suatu kasus. Kajian dilakukan melalui 5 (lima) pendekatan yaitu; Kelayakan Dasar, Sistem Pengawasan, Peranan Kelembagaan, Pengujian laboratorium dan aspek daerah produksi (penangkapan). 1)Peneraapan Kelayakan Dasar, koesioner, analisis pengukuran tendensi pusat mean dan modus. 2)Penerapan Sistem Pengawasan, koesioner, analisis pengukuran tendensi pusat mean. Selanjutnya penilaian terhadap penyimpangan. 3) Peranan lembaga terkait, wawancara dan observasi, analisis deskriptif kualitatif. 4) Perubahan mutu organoleptik, analisis t-test (pair). Korelasi mutu dengan kelayakan dasar, analisis korelasi produk moment pearson. 5) Mutu produk: hasil uji organoleptik laboratorium, analisis deskriptif kualitatif terhadap faktor-faktor yang mempengaruhinya. Hasil penelitian menunjukan bahwa : 1) Penerapan Kelayakan Dasar : TPI Barat/Kaliyasa 36-38% (penanganan tongkol segar), TPI Timur : 40-46% (penanganan cakalang segar) dan 46-48% (penanganan udang segar). Tingkat penyimpangan serius. 2) Penerapan Sistem Pengawasan 11,76%, penyimpangan ³ 10%, kondisi kritis. 3) Lembaga terkait : PPSC hanya bertanggung jawab terhadap operasi sanitasi, pemeliharan dan perawatan fasilitas. LPPMHP secara teknis tidak dapat menjalankan fungsi pengawasan. 4) Hasil analisa t-test menunjukan nilai t hitung > t table artinya terjadi perubhaan mutu selama produk berada di TPI. Korelasi mutu organoleptik dengan Kelayakan Dasar: kuat positif (penanganan tongkol segar) dan lemah negatif (penanganan udang segar). 5) Mutu organoleptik dari produk: tongkol segar 5-7, cakalang segar 6-7 dan udaang segar 7. Faktor –faktor daerah penangkapan yang mempengaruhi mutu :daerah penangkapan, cara penangkapan, alat tangkap, penanganan di kapal, dan faktor sosial ekonomi nelayan. Kata kunci: kelayakan dasar, pengawasan, kelembagaan, mutu, daerah produksi.