The development of quality evaluation model for capture fisheries supply chain in Java southern coast

This research highlighted the quality evaluation model for capture fisheries supply chain in Java Southern Coast. The model was developed by using organoleptic testing and a fuzzy inference model. The characteristic of perishable capture fisheries required an appropriate packaging handling during the supply chain. Improper storage methods might bring a result in varied packaging temperature and fish texture quality degradation in each supply chain tier. There was a high need for a quality control method for capture fisheries supply chain. The research objectives were: 1) to identify the quality degradation in each supply chain tier by using organoleptic testing and packaging temperature; 2) to develop a quality evaluation model for capture fisheries by using fuzzy inference. The model could be used to prevent quality degradation during the supply chain. The seven tiers of capture fisheries supply chain were identified as: a fisherman, fish auction, trader, trader (2 days storage), wholesaler, retailer, and consumer. The quality degradation was not evaluated on the tier of consumer due to the research focus on the supply and production. The four types of packaging were evaluated as: an ice cube, gel, pack, and shaved ice. The test material quality was assessed by using organoleptic testing which was taken based on the parameters of eye, gill, mucus, meat, smell, and texture for two types of capture fisheries: Tuna (Thunnus albacore) and Skipjack (Katsuwonus pelamis). The organoleptic testing indicated that the Styrofoam and ice pack packaging was mostly preferred among six supply chain tiers. Most of the packaging temperature confirmed the relationship with the organoleptic score. The fuzzy membership was developed based on three human senses as vision, smell, and touch. The fuzzy inference rule was developed based on the National Standard of Indonesia: SNI 2729-2013. The input of fish quality parameters is based on organoleptic test parameters such as eyes, gills, mucus, meat, odor, and texture. The output was categorized as good, moderate, and poor quality. The research results indicated that the capture fisheries quality could be evaluated by using a fuzzy inference model. The model could be used to propose a cold chain system in the capture fisheries supply chain. © 2021, Int. Comm. of Agricultural and Biosystems Engineering. All rights reserved.