This water quality is very important to ensure a healthy shrimp life period. Water quality for this activity is influenced by several water quality parameters including, temperatur, Ph, salinity and alkalinity parameters. The aim of this research on water quality management is to find out how water quality management affects the survival rate in rearing vaname shrimp larvae (Litopenaeus vannamei) at PT.Benur Top De Heus Askra. The data analysis method in this research uses quantitative descriptive analysis techniques. The results show that water quality management at PT.Benur Top De Heus Askra increase the survival rate of vaname shrimp, the survival rate of vaname shrimp at PT.Benur Top De Heus Askra above 80%, this is achieved by maintaining water quality management.

The principle of fish processing basically aims to protect fish from damage and decay. With the processing process, the activity of spoilage bacteria can be inhibited or stopped. One method that is often used is canning. The data collection methods used are observation, question and answer, and literature. The purpose of this writing is to know or describe how the effectiveness of the quality control process of canning sardines at PT Sarana Tani Pratama. The writing of this thesis is prepared based on the results of activities that have been carried out at PT Sarana Tani Pratama. The type of research conducted is descriptive qualitative research, which is intended to describe or collect data and information about the process of quality control of the production process of canning lemuru fish (sardinella lemuru sp) at PT Sarana Tani Pratama. The results of this study indicate that quality control carried out at PT Sarana Tani Pratama starts from the receipt of raw materials to the final product. The level of effectiveness of quality control carried out by PT Sarana Tani is considered to have run effectively and according to operational standards that have been set and supervised by the Quality Control (QC) team where they are tasked with controlling during the production process. Supervision is carried out in order to ensure the quality and quality of the product to be consumed and distributed in accordance with the standards that have been set.