Evaluation of the Application of Cold Storage in the Cold Chain System in the Canning Process of Lemuru Fish (Sardinella longiceps) in Bali

I Made Aditya Nugraha, Anis Khairunnisa, Mahaldika Cesrany, I Gusti Made Ngurah Desnanjaya

Abstract


Cold storage merupakan komponen utama dalam sistem cold chain yang berfungsi mempertahankan mutu dan keamanan bahan baku selama proses pengolahan ikan. Penelitian ini bertujuan mengevaluasi penerapan cold storage dalam sistem cold chain pada proses pengalengan ikan lemuru (Sardinella longiceps) di Bali melalui analisis titik pengendalian suhu (temperature control points), pemanfaatan fasilitas penyimpanan dingin, serta kendala implementasinya. Penelitian menggunakan metode deskriptif dengan pendekatan kuantitatif dan kualitatif melalui observasi langsung terhadap proses produksi, pengukuran suhu pada setiap tahapan pengolahan, wawancara dengan personel perusahaan, serta evaluasi fasilitas cold storage. Hasil penelitian menunjukkan bahwa sistem cold chain diterapkan sejak penerimaan bahan baku hingga tahap pre-cooking, dengan suhu bahan baku pada proses penerimaan, pemotongan, pencucian, dan pengisian kaleng berada pada kisaran 3,26–3,55°C sehingga memenuhi batas pengendalian suhu perusahaan (<5°C). Fasilitas chiller, freezer, blast freezer, cold room, dan sistem pemantauan suhu berperan dalam menjaga stabilitas suhu bahan baku selama penyimpanan dan penanganan sebelum proses pengolahan termal. Tahapan pre-cooking, pengisian saus, sterilisasi, dan pendinginan berlangsung sesuai parameter operasional yang ditetapkan sehingga mendukung keberlangsungan sistem cold chain. Penelitian juga mengidentifikasi beberapa aspek yang masih memerlukan perhatian, meliputi konsumsi energi sistem refrigerasi, pemeliharaan fasilitas pendingin, pengelolaan persediaan bahan baku, dan pengendalian suhu selama distribusi. Secara keseluruhan, penerapan cold storage berperan penting dalam menjaga kontinuitas cold chain melalui pengendalian suhu yang konsisten pada setiap tahapan proses pengalengan, sehingga mendukung mutu bahan baku dan keamanan produk.

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DOI: https://doi.org/10.21107/juvenil.v7i3.29960

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