Dashboard Model Design for Tuna Fish Processing (PT. XYZ)
Department of Computer Informatics, Institute of Business and Technology, Indonesia.
Research Article
Global Journal of Engineering and Technology Advances, 2023, 14(01), 039-049.
Article DOI: 10.30574/gjeta.2023.14.1.0012
Publication history:
Received on 01 December 2022; revised on 12 January 2023; accepted on 15 January 2023
Abstract:
The dashboard systems provide visualization model help the management to make decision which shows the data summary in each processing stage and comparison of total result of main product and side product in specific periods of time at fish processors. This research proposes dashboard model to designed in fish processors which huge of complex processing data available and have difficulties to analyze and require some times to process data analytical to display the production result in each processing stage. We design analytical dashboard to show the quantity fish processed and seafood product summary analysis in each processing stage i.e. total weight of receiving, cutting, retouching, packing and shipment. The dashboard system helps the management to make quick decision based on analytical information related to how many fish processed, product result per each processing stage, and also help to compare yield in cutting and retouching process based on type of raw materials (dirty loin and clean loin). This dashboard also displayed details total production and total side product (by-product) i.e. black meat, belly, red meat, and residue. The scope of this research is to display summary analytical data from the periods September until November of 2022. Based on the calculation, the yield of cutting process during the period September to November was 63.7%, while the yield for retouching process was 57.65%. In this research it explained that by-product percentage for dirty loin cutting shows a higher percentage compared to clean loin because the dirty loin has more parts to remove.
Keywords:
Dashboard; Yield; Review; Visualization
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0