Increasing Production Yield of Skipjack Tuna (Katsuwonus pelamis) During Pre-Cooking Process for Pet Food
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Abstract
Recently, the canned tuna for pet food industry is highly competitive. Thus, cost reduction is a main way to increases the company's profitability. This research aims to increase the productivity of tuna during pre-cooking process. Skipjack tuna (Katsuwonas pelamis) was used in this experiment. Production yield was improved by DMAIC technique revealing the results as follows. 1) Defined Phase; The pre-cooking process of tuna caused weight loss. 2) Measure Phase; the time of pre-cooking process was an average 47 minutes which resulted in lowering tuna yield as 86.02 ±2.65% from the improving expected outcome as 90%. 3) Analysis phase; using cause and effect diagram showed that there were 2 causes namely excessing time in exhausting process and pre-cooking. 4) Improved phase; the exhausting time was set up similarly at 8 minutes for all batches. In addition, standard time for pre-cooking process was established which can reduce the pre-cooking time from averagely 47 minutes to 30 minutes. and 5) Control and follow-up steps (Control-Phase); the pre-cooking time and exhausting time were applied to this work. The results showed that the productivity increased from 86.02 ±2.65 % to 89.83 ±1.87% resulted in reducing raw material costs 208,539 baht per month or 2,502,468 baht per year.
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