Development of a Traceability System for Fresh Tuna Loin (Thunnus sp) Quality Based on Various Handling Temperatures at FPU XYZ Using Quick Response (QR) Codes

Abstract

This study aims to: (1) identify the supply chain at FPU XYZ in Gorontalo City; (2) determine the quality of fresh tuna loin at each stage of the supply chain based on handling temperatures; (3) evaluate the validity of the QR Code during scanning; and (4) analyze the implementation of a QR Code-based traceability system for fresh tuna loin. The research methodology involved surveys and laboratory tests. Sampling was conducted using non-probability purposive sampling, with 19 respondents from a total population of 30, comprising fishermen, collectors, and FPU staff. Laboratory results were obtained using a completely randomized design and analyzed with ANOVA. The results indicate that: (1) the traceability of fresh tuna loin quality at FPU XYZ involves three supply chain stations: fishermen, collectors, and FPU; (2) laboratory test results on histamine content, Total Plate Count (TPC), and Salmonella based on different handling temperatures and samples across the supply chain meet the standards of SNI 2354.10:2016, SNI 2332.3:2015, and SNI 01-2332.2-2006; (3) information from laboratory tests formatted as QR Codes has been validated by expert validators and deemed valid based on three assessment aspects; (4) the traceability system for fresh tuna loin quality based on QR Code can be accessed anytime and anywhere.