KATA PENGANTAR

Puji dan syukur penulis panjatkan kehadirat Tuhan Yang Maha Esa, atas
berkat rahmat-Nya sehingga penulis dapat menyelesaikan Karya Ilmiah Praktik
Akhir (KIPA) ini dengan baik dan tepat pada waktunya. Karya ilmiah praktik akhir
ini berjudul “OPTIMALISASI PRODUKSI FILLET PATIN (Pangasius sp) BEKU
MELALUI PENERAPAN METODE KAIZEN DI PT. KURNIA MITRA MAKMUR
PURWAKARTA-JAWA BARAT”.
Karya Ilmiah Praktik Akhir ini terdiri dari 6 Bab yaitu Pendahuluan,
tinjauan pustaka, metode praktik, kondisi perusahaan, hasil dan pembahasan
serta kesimpulan dan saran. Karya Ilmiah Praktik Akhir ini berisi tentang proses
panen dan pascapanen, alur proses pengolahan fillet ikan patin (pangasius sp)
beku, perhitungan rendemen dan gross profit serta penerapan meode kaizen Di
Perusahaan
Penulis menyadari dalam penulisan Karya Ilmiah Praktik Akhir ini masih
jauh dari kesempurnaan. Oleh karena itu, kritik dan saran yang sifatnya
membangun sangat penulis harapkan untuk kesempurnaan dalam penulisan ini
di masa yang akan datang.

Jakarta, Agustus 2019

Penulis

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 UCAPAN TERIMA KASIH

Penulis mengucapkan terima kasih kepada Bapak Dr. Achmad Poernomo

M.App,SC dan Ibu Sujuliyani, S.St.Pi M.Si selaku dosen pembimbing yang telah
memberikan bimbingan, dorongan dan motivasi dalam penulisan dan
penyusunan Karya Ilmiah Praktik Akhir ini.

Ucapan terima kasih disampaikan pula kepada :

1. Bapak Ir. Mochammad Heri Edy. Ms selaku Ketua Sekolah Tinggi Perikanan
Jakarta.
2. Ibu Randi B.S, A.Pi, M.Si selaku Ketua Jurusan Teknologi Pengolahan Hasil
Perikanan.
3. Ibu Sujuliyani, S.St.Pi M.Si selaku Ketua Program Studi Teknologi
Pengolahan Hasil Perikanan.
4. Rekan angkatan 51 yang telah berkolaborasi dalam menyelesaikan kuliah
bersama selama 4 tahun.
5. PT Kurnia Mitra Makmur yang telah memberikan kesempatan untuk belajar
banyak dan banyak belajar di perusahaan.
6. Kedua orang tua yang selalu memberikan restu, doa, semangat, dukungan
serta motivasi.
7. Semua pihak yang telah membantu dan mendoakan dalam penulisan dan
penyusunan Karya Ilmiah Praktik Akhir ini.

Serangkaian rasa syukur dan ucapan terima kasih di atas, rasanya akan
lebih sempurna lagi jika saya kembali menyadarkan diri bahwa hanya dengan
perencanaan, kerja keras dan do’a yang sungguh-sungguhlah serta Ridho Allah
sehingga apa yang kita kehendaki dapat terwujud secara nyata.

Jakarta, Agustus 2019

Penulis

ii
 DAFTAR ISI

KATA PENGANTAR ............................................ Error! Bookmark not defined.

UCAPAN TERIMA KASIH ................................................................................... ii

DAFTAR ISI ........................................................................................................iii

DAFTAR TABEL ................................................................................................vii

DAFTAR GAMBAR ........................................................................................... viii

DAFTAR LAMPIRAN ......................................................................................... ix

1.PENDAHULUAN ............................................... Error! Bookmark not defined.

1.1 Latar Belakang ............................................ Error! Bookmark not defined.

1.2 Tujuan ......................................................... Error! Bookmark not defined.

1.3 Batasan Masalah ........................................ Error! Bookmark not defined.

2. TINJAUAN PUSTAKA ..................................... Error! Bookmark not defined.

2.1 Deskripsi Ikan Patin .................................... Error! Bookmark not defined.

2.1.1 Klasifikasi Ikan Patin ............................ Error! Bookmark not defined.

2.1.2 Morfologi Ikan Patin ............................. Error! Bookmark not defined.

2.1.3 Komposisi Kimia Ikan Patin .................. Error! Bookmark not defined.

2.2 Panen Ikan.................................................. Error! Bookmark not defined.

2.3 Pengangkutan Ikan ..................................... Error! Bookmark not defined.

2.4 Pengolahan Fillet Patin Beku ...................... Error! Bookmark not defined.

2.4.1 Definisi Fillet Patin Beku....................... Error! Bookmark not defined.

2.4.2 Teknik Penanganan dan Pengolahan Fillet (SNI 2696:2013) ...... Error!
Bookmark not defined.

2.4.3 Syarat Mutu dan Keamanan Produk ..... Error! Bookmark not defined.

2.5 Kemunduran Mutu Pada Ikan...................... Error! Bookmark not defined.

2.5.1 Autolisis................................................ Error! Bookmark not defined.

2.5.2 Bakteriologis ........................................ Error! Bookmark not defined.

2.5.3 Kimiawi................................................. Error! Bookmark not defined.

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 2.6 Pendinginan dan Pembekuan ..................... Error! Bookmark not defined.

2.6.1 Prinsip Pendingin ................................. Error! Bookmark not defined.

2.6.2 Metode Pendinginan ............................ Error! Bookmark not defined.

2.6.3 Prinsip Pembekuan .............................. Error! Bookmark not defined.

2.6.4 Metode Pembekuan ............................. Error! Bookmark not defined.

2.7 Pengertian Optimalisasi .............................. Error! Bookmark not defined.

2.8. Rendemen ................................................. Error! Bookmark not defined.

2.9 Susut Pascapanen ...................................... Error! Bookmark not defined.

2.10 Pengertian Metode Kaizen ........................ Error! Bookmark not defined.

2.11 Segmentasi Metode Kaizen ...................... Error! Bookmark not defined.

2.12 Penerapan Konsep Kaizen........................ Error! Bookmark not defined.

3. METODE PRAKTIK........................................ Error! Bookmark not defined.

3.1 Waktu dan Tempat ...................................... Error! Bookmark not defined.

3.2 Alat dan Bahan ........................................... Error! Bookmark not defined.

3.2.1 Alat....................................................... Error! Bookmark not defined.

3.2.2 Bahan .................................................. Error! Bookmark not defined.

3.3 Metode Kerja .............................................. Error! Bookmark not defined.

3.3.1 Pengamatan Proses Panen dan Pascapanen .... Error! Bookmark not
defined.

3.3.2 Pengamatan Pengolahan Fillet Patin Beku ........ Error! Bookmark not
defined.

3.3.3 Perhitungan Rendemen dan Gross Profit Perusahaan ................ Error!

Bookmark not defined.

3.3.4 Penerapan Metode Kaizen ................... Error! Bookmark not defined.

3.4 Analisis Data ............................................... Error! Bookmark not defined.

3.4.1 Analisis Deskriptif ................................. Error! Bookmark not defined.

3.4.2 Analisis Komparatif .............................. Error! Bookmark not defined.

3.5 Metode Pengumpulan Data......................... Error! Bookmark not defined.

3.5.1 Data Primer .......................................... Error! Bookmark not defined.

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 3.5.2 Data Sekunder ..................................... Error! Bookmark not defined.

4 KEADAAN UMUM PERUSAHAAN ................ Error! Bookmark not defined.

4.1 Sejarah ....................................................... Error! Bookmark not defined.

4.2 Lokasi Perusahaan ..................................... Error! Bookmark not defined.

4.3 Kegiatan Pokok ........................................... Error! Bookmark not defined.

4.4 Struktur Organisasi ..................................... Error! Bookmark not defined.

4.5 Ketenagakerjaan ......................................... Error! Bookmark not defined.

4.6 Sarana dan Prasarana ................................ Error! Bookmark not defined.

4.6.1 Sarana ................................................. Error! Bookmark not defined.

4.6.2 Prasarana ............................................ Error! Bookmark not defined.

5. HASIL DAN PEMBAHASAN ............................ Error! Bookmark not defined.

5.1 Panen dan Pascapanen Kolam Perusahaan ............. Error! Bookmark not
defined.

5.1.1 Proses Panen....................................... Error! Bookmark not defined.

5.1.2 Penanganan Bahan Baku Dengan Es .. Error! Bookmark not defined.

5.2 Proses Pengolahan Fillet Patin Beku ......... Error! Bookmark not defined.

5.2.1 Penerimaan Bahan Baku ..................... Error! Bookmark not defined.

5.2.2 Sortasi Ukuran ..................................... Error! Bookmark not defined.

5.2.3 Penimbangan I ..................................... Error! Bookmark not defined.

5.2.4 Pemfilletan ........................................... Error! Bookmark not defined.

5.2.5 Pencucian I .......................................... Error! Bookmark not defined.

5.2.6 Skinning dan Trimming......................... Error! Bookmark not defined.

5.2.7 Penimbangan II .................................... Error! Bookmark not defined.

5.2.8 Pencucian II ......................................... Error! Bookmark not defined.

5.2.9 Perendaman ........................................ Error! Bookmark not defined.

5.2.10 Penyusunan Produk ........................... Error! Bookmark not defined.

5.2.11 Pembekuan ........................................ Error! Bookmark not defined.

5.2.12 Glazing ............................................... Error! Bookmark not defined.

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 5.2.13 Penimbangan III ................................. Error! Bookmark not defined.

5.2.14 Packing .............................................. Error! Bookmark not defined.

5.2.15 Penyimpanan cold storage ................. Error! Bookmark not defined.

5.3 Perhitungan Rendemen dan Gross profit .... Error! Bookmark not defined.

5.4 Penerapan Metode Kaizen ..................... Error! Bookmark not defined.

5.4.1 Analisis Permasalahan ......................... Error! Bookmark not defined.

5.4.2 Solusi Perbaikan .................................. Error! Bookmark not defined.

5.4.3 Analisis Finansial Perbaikan................. Error! Bookmark not defined.

6. KESIMPULAN DAN SARAN .......................... Error! Bookmark not defined.

6.1 Kesimpulan ................................................. Error! Bookmark not defined.

6.2 Saran .......................................................... Error! Bookmark not defined.

DAFTAR PUSTAKA ............................................. Error! Bookmark not defined.

LAMPIRAN........................................................... Error! Bookmark not defined.

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 DAFTAR TABEL

Tabel Halaman
1 Kandungan Gizi Ikan Patin .............................................................................. 6
2 Persyaratan Mutu dan Keamanan Fillet Beku ................................................. 13
3 Jumlah Tenaga Kerja PT. KMMP .................................................................... 38
4 Perbedaan Panen Jatiluhur dan Subang.......................................................... 45
5 Penanganan Bahan Baku Dengan Es .............................................................. 47
6 Ukuran (Size) berdasarkan berat (gr)............................................................... 49
7 Perhitungan Rendemen dan Gross Profit......................................................... 53
8 Susut Pascapanen........................................................................................... 63
9 Susut Anteroom ............................................................................................... 65
10 Hasil Tambahan Berat ................................................................................... 66
11 Kelarutan Oksigen ......................................................................................... 68
12 Perhitungan Penghematan Pascapanen ........................................................ 73
13 Perhitungan Penghematan Anteroom ............................................................ 74
14 Perbedaan Keuntungan Penggunaan Es ....................................................... 75
15 Perbedaan Keuntungan Mutu Produk ............................................................ 76
16 Perhitungan Finansial Total ........................................................................... 77
17 Perhitungan Harga Fillet Patin Setelah Perbaikan ......................................... 78

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 DAFTAR GAMBAR

Gambar Halaman
1 Ikan Patin Siam (Pangasius sp) ..................................................... 6
2 Proses Pembekuan Cairan Tubuh Ikan .......................................... 22
3 Alur Proses SNI 8606:2018 ............................................................. 27
4. Skema Fishbone ............................................................................. 31
5 Panen Jatiluhur............................................................................... 43
6 Panen Subang ................................................................................ 47
7 Penerimaan Bahan Baku ................................................................ 49
8 Penimbangan I .............................................................................. 50
9 Proses Fillet ..................................................................................... 51
10 Pencucian I .................................................................................... 51
11 Skinning dan Trimming .................................................................. 52
12 Penimbangan II ............................................................................. 52
13 Pencucian II ................................................................................... 53
14 Perendaman .................................................................................. 53
15 Penyusunan................................................................................... 54
16 Pembekuan ................................................................................... 55
17 Glazing .......................................................................................... 55
18 Penimbangan III ............................................................................ 56
19 Packing.......................................................................................... 56
20 Penyimpanan Cold Storage ........................................................... 57
21 Fishbone Produksi Fillet................................................................. 57
23 Grade A ......................................................................................... 67
24 Grade B ......................................................................................... 67
25. Skema Finansial Perbaikan ......................................................... 73

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 DAFTAR LAMPIRAN

Lampiran Halaman
1 Denah Proses ................................................................................. 85
2 Alur Proses SNI 8606:2018 ............................................................ 86
3 Alur Proses Perusahaan ................................................................. 87
4 Rendemen ...................................................................................... 88
5 Tanya Jawab .................................................................................. 89
6 Susut Pascapanen.......................................................................... 91
7 Es Perendaman .............................................................................. 92
8 Suhu Perendaman ......................................................................... 93
9 Perhitungan Investasi Biaya Es ..................................................... 94
10 Perhitungan Investasi Es Tube ..................................................... 95

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