Risk and Damage Analysis of Nile Tilapia (Oreochromis niloticus) Commodities During The Shipping Process at Selili Fishing Port, Samarinda, Indonesia
English
Keywords:
hierarchy task analysis, tilapia, risk identification, risk assessment
Abstract
Tilapia is a freshwater fish commodity widely preferred by consumers in Samarinda. Due to high market demand, fish farmers have to increase the number of tilapia shipments to meet it. The Selili Fishing Port (PPI Selili) is a port where tilapia farmers can market their fish to consumers on a large scale. Transporting tilapia in open vehicles and exceeding their load capacity can cause damage to tilapia products. This study aimed to identify the sources of hazards and risks associated with the use of open vehicles for tilapia transport. Data were collected through direct observation and interviews and analyzed using Hierarchical Task Analysis (HTA), Hazard Identification and Risk Assessment (HIRA), organoleptic testing of Nile tilapia quality, and descriptive analysis. The results of this study showed that there are three stages in the tilapia shipping process: the loading stage, with six potential hazards; the transportation stage, with three potential risks; and the unloading stage, with five potential hazards that can reduce tilapia quality. Organoleptic testing showed that the tilapia remained acceptable and fit for consumption, with the highest score of 8.00 recorded during loading and the lowest during unloading, 7.00. This study provides information on the sources of hazards and risk levels in the activity of transporting tilapia in open vehicles, presented in HTA and HIRA tables.
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References
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[2] A. S. I. Nasution, F. Basuki, and S. Hastuti, “Analisis Kelulushidupan Dan Pertumbuhan Benih Ikan Nila Saline Strain Pandu (Oreochromis niloticus) Yang Di Pelihara Di Tambak Tugu, Semarang Dengan Kepadatan Berbeda,” J. Aquac. Manag. Technol., vol. 3, no. 2, pp. 25–32, 2014, [Online]. Available: http://ejournal-s1.undip.ac.id/index.php/jfpik
[3] F. Safsafubun, S. Undap, I. Salindeho, N. Pangemanan, J. Watung, and H. Pangkey, “Fluktuasi parameter kualitas air dan perkembangan flok pada budidaya ikan Nila (Oreochromis niloticus) dengan sistem bioflok di BPBAT Talelu,” J. Budid. Perair., vol. 11, no. 2, pp. 213–226, 2023.
[4] R. Rahmatillah, C. Vermila, and Haitami, “Analisis Usaha Ikan Nila (Oreochromis niloticus) di Desa Beringin Kecamatan Kuantan Tengah Kabupaten Kuantan Singingi,” J. Agri Sains, vol. 2, no. 2, 2018.
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[6] M. Nanang, Metode Penelitian Kuantitatif Analisis Isi dan Analisis Data Sekunder, Jilid 2. Jakarta: PT Raja Grafindo Persada, 2010.
[7] S. K. Asri and I. Julisman, “Pengaruh Citra Merek dan Kualitas Produk Philips terhadap Minat Beli Konsumen pada Yogya Garnd Majalengka,” J. Impresi Indones., vol. 1, no. 3, pp. 282–287, 2022, doi: 10.36418/jii.v1i3.40.
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[10] R. Lane, N. A. Stanton, and D. Harrison, “Applying hierarchical task analysis to medication administration errors,” Appl. Ergon., vol. 37, no. 5, pp. 669–679, 2006, doi: 10.1016/j.apergo.2005.08.001.
[11] F. C. Putro, Y. Helianty, and A. Desrianty, “Usulan Perbaikan Sistem Kerja Mesin Bending Di PT. X Menggunakan Metode Systematic Human Error Reduction and Prediction Approach (Sherpa),” J. Online Inst. Teknol. Nas., vol. 3, no. 2, pp. 2338–5081, 2015.
[12] H. L. Lauzon, “Overview on fish quality research . Impact of fish handling , processing , storage and logistics on fish quality deterioration,” 2010.
[13] A. Ward and Y. Beyens, “Fish Handling , Quality and Processing : Training and Community Trainers Manual,” 2012. [Online]. Available: http://www.fao.org/docrep/field/003/ab825f/AB825F00.htm#TOC%5Cnhttp://tonypiccolo.wix.com/smartfish2#!about1/c15k8%5Cnhttp://www.commissionoceanindien.org/accueil/
[14] K. Ayappan and D. Kumar, “a Study on Factors Influencing Investment of Mutual Fund Investment in Thanjavur District,” J. Adv. Res. Sci. Commun. Technol., vol. 6, no. 7, pp. 16–24, 2019, doi: 10.48175/IJARSCT-11382.
[15] B. H. Iskandar et al., “The performance of slurry ice refrigerator with sea water raw material in tropical area,” vol. 7, no. 2, pp. 171–178, 2016.
[16] N. M. Sitakar, F. Jamin, M. Abrar, and Z. H. Manaf, “Pengaruh suhu pemeliharaan dan masa simpan daging ikan nila (Oreochromis niloticus) pada penyimpanan suhu -20 derajat celcius terhadap jumlah total bakteri,” 2011.
[17] J. W. Han, Q. X. Li, H. R. Wu, H. J. Zhu, and Y. L. Song, “Prediction of cooling efficiency of forced air precooling systems based on optimized differential evolution and improved BP neural network,” Appl. Soft Comput. J., vol. 84, p. 105733, 2019, [Online]. Available: https://doi.org/10.1016/j.asoc.2019.105733
[18] H. Y. Sastra, P. D. Sentia, D. Asmadi, and M. Afifah, “The design of cold chain risk management system of frozen tuna product in Aceh using fuzzy logic,” in IOP Conference Series: Materials Science and Engineering, 2019. doi: 10.1088/1757-899X/673/1/012093.
[19] M. Nurullah, M. Kamal, M. Islam, C. Ahasan, and S. H. Thilsted, “Shelf life of dried products from small indigenous fish species under various packing and storage conditions,” Fish. Res, vol. 11, no. 2, pp. 229–236, 2007.
[20] B. Gutema and F. Hailemichael, “Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia,” Front. Environ. Microbiol., vol. 7, no. 1, p. 1, 2021, doi: 10.11648/j.fem.20210701.11.
[21] I. T. Nur, B. K. Ghosh, and M. Acharjee, “Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka City, Bangladesh,” Food Res., vol. 4, no. 3, pp. 846–851, 2020, doi: 10.26656/fr.2017.4(3).368.
[22] FAO, The State of World Fisheries and Aquaculture (SOFIA), FAO: Rome, 2022. 2022. [Online]. Available: https://openknowledge.fao.org/handle/20.500.14283/cc0461en
[23] FDA, “Fish and Fishery Products Hazards and Controls Guidance,” Fish Fish. Prod. Hazard Control Guid. Fourth Ed., no. April, pp. 1–401, 2011.
[24] S. Mol and S. Coşansu, “Seafood Safety, Potential Hazards and Future Perspective,” Turkish J. Fish. Aquat. Sci., vol. 22, no. 6, 2022, doi: 10.4194/TRJFAS20533.
[25] A. Pratama, M. Mustaruddin, and F. Purwangka, “Keberadaan bakteri kontaminan pada air pencucian produk perikanan di pelabuhan perikanan selili kota samarinda,” ALBACORE J. Penelit. Perikan. Laut, vol. 8, no. 1, pp. 35–44, 2024.
[26] Sarinah, O. Astuti, S. Wahyuni, and Asnani, “Study of product quality in the transportation of smoked anchovy in Buton Regency Southeast Sulawesi,” IOP Conf. Ser. Earth Environ. Sci., vol. 782, no. 3, 2021, doi: 10.1088/1755-1315/782/3/032085.
[27] BSN SNI 2364, “Standar Nasional Indonesia Pedoman pengujian sensori pada produk perikanan,” pp. 1–23, 2015, [Online]. Available: www.bsn.go.id
[28] E. Saraswati, F. Purwangka, Mustaruddin, and Darmawan, “Analisis risiko penurunan mutu ikan lemuru selama aktivitas penanganan di UD. Duta Quraesy, Jember,” ALBACORE J. Penelit. Perikan. Laut, vol. 6, no. 2, pp. 111–122, 2022.
[29] H. Brown, J. Williams, and M. Kirwan, “Packaged Product Quality and Shelf Life,” in Food Packaging Technology, no. 1993, 2003, pp. 59–83.
[30] G. K. Sivaraman, S. S. Gupta, S. Visnuvinayagam, T. Muthulakshmi, and R. Elangovan, “Prevalence of S . aureus and / or MRSA from seafood products from Indian seafood products,” pp. 1–13, 2022, doi: 10.1186/s12866-022-02640-9.
[31] E. Marijani, “Prevalence and Antimicrobial Resistance of Bacteria Isolated from Marine and Freshwater Fish in Tanzania,” vol. 2022, 2022.
[32] A. Ali et al., “Food-borne bacteria associated with seafoods: A brief review,” J. Food Qual. Hazards Control, vol. 7, no. 1, pp. 4–10, 2020, doi: 10.18502/JFQHC.7.1.2446.
[33] M. V. Cardozo et al., “Shigatoxigenic and atypical enteropathogenic Escherichia coli in fish for human consumption,” Brazilian J. Microbiol., vol. 49, no. 4, pp. 936–941, 2018, doi: 10.1016/j.bjm.2018.02.013.
[34] L. E. Lampila and K. W. McMillin, Major microbial hazards associated with packaged seafood. Woodhead Publishing Limited, 2012. doi: 10.1533/9780857095718.1.59.
[35] L. Sheng and L. Wang, “The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies,” Compr. Rev. Food Sci. Food Saf., vol. 20, no. 1, pp. 738–786, 2021, doi: 10.1111/1541-4337.12671.
[36] D. A. Rasko et al., “The pangenome structure of Escherichia coli: Comparative genomic analysis of E. coli commensal and pathogenic isolates,” J. Bacteriol., vol. 190, no. 20, pp. 6881–6893, 2008, doi: 10.1128/JB.00619-08.
[37] J. L. Grunwald, P. Rabinowitz, S. J. Weissman, and M. C. Roberts, “Diversity of Escherichia coli found in the Salish Sea,” Front. Mar. Sci., vol. 9, no. September, pp. 1–10, 2022, doi: 10.3389/fmars.2022.967435.
[38] S. Prakasan, P. Prabhakar, M. Lekshmi, B. B. Nayak, and S. Kumar, “Isolation of Shiga toxin-producing Escherichia coli harboring variant Shiga toxin genes from seafood,” Vet. World, vol. 11, no. 3, pp. 379–385, 2018, doi: 10.14202/vetworld.2018.379-385.
[39] G. Amagliani, G. Brandi, and G. F. Schiavano, “Incidence and role of Salmonella in seafood safety,” Food Res. Int. J., vol. 45, no. 2, pp. 780–788, 2012, doi: 10.1016/j.foodres.2011.06.022.
[40] F. Casalinuovo et al., “Microbiological stability of canned tuna produced in Italy and in non-European countries,” Ital. J. Food Saf., vol. 4, pp. 4–7, 2015, doi: 10.4081/ijfs.2015.4780.
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