Implementation of Quality Management Strategies in the Production of Frozen Headless Black Tiger Shrimp at KIMA

Abstract

This study aims to analyze the quality management strategies implemented in the production process of frozen headless Black Tiger shrimp in the Makassar Industrial Area (KIMA). Black Tiger shrimp is one of Indonesia’s leading export commodities with high economic value, making the implementation of an appropriate quality management system crucial to ensure product quality and competitiveness in the international market. The research employs a descriptive qualitative method with a case study approach conducted at several shrimp processing companies within KIMA. Data were collected through direct observation, in-depth interviews with quality managers and production staff, as well as documentation of production processes and quality standards. The findings indicate that the quality management strategies implemented include the application of Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and Standard Sanitation Operating Procedures (SSOP). These strategies are supported by regular employee training, periodic quality inspections, and the utilization of modern cooling technology to maintain product freshness and safety. The main challenges faced by the companies include limited competent human resources and fluctuating raw material quality from shrimp farmers. Therefore, collaboration with suppliers and enhancement of human resource capacity are essential components of a sustainable quality strategy. The study concludes that consistent and sustainable implementation of quality management strategies can improve the quality of frozen headless Black Tiger shrimp products and strengthen the position of shrimp processing industries in KIMA as key players in the global export market.