Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Perikanan
Iftachul Farida
Department of Marine Product Processing, Marine and Fisheries Polytechnic of Jembrana
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
OPTIMIZATION OF COLD STORAGE MAINTENANCE FOR ENHANCING ENERGY EFFICIENCY IN FISHERY PROCESSING: A CASE STUDY OF XYZ COMPANY I Made Aditya Nugraha; I Ketut Sumandiarsa; I Gusti Ayu Budiadnyani; Pinky Natalia Samanta; Siluh Putu Sri Dia Utari; Ika Astiana; Iftachul Farida; Maria Delastrada Poy; I Gusti Made Ngurah Desnnajaya
Vol 16 No 1 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i1.2109

Abstract

The fisheries industry requires an effective cold chain system to maintain product quality and food safety, with cold storage functioning as a critical component in maintaining temperature stability prior to distribution. However, operational problems such as temperature fluctuations, equipment failure, and power outages frequently threaten cold storage performance and may lead to product deterioration and economic losses. This study aims to analyze cold storage maintenance management at XYZ Company and evaluate its effectiveness in supporting cold chain optimization. The research employed a qualitative descriptive approach conducted from October to March 2025 at XYZ Company, Sidoarjo. Data were collected through semi-structured interviews with 10 purposively selected respondents, direct observation, and analysis of maintenance records, SOPs, and temperature data logs. The results indicate that the implementation of scheduled preventive maintenance, IoT-based real-time monitoring, and automated control systems effectively maintained temperature stability within standard limits. These measures reduced the risk of protein denaturation, recrystallization, and microbial growth in fishery products. Energy efficiency improved through inverter technology and better insulation, while backup power systems and emergency SOPs minimize operational risks. In conclusion, optimized cold storage maintenance significantly enhances energy efficiency, operational reliability, and product quality, while supporting HACCP and ISO 22000 compliance and strengthening cold chain integrity in the fisheries processing industry.
FORMULATION OF HILSA KELEE FISH MEATBALLS WITH VARIATIONS IN SEAWEED FLOUR CONCENTRATION: A STUDY OF QUALITY AND CONSUMER PREFERENCES I Gusti Ayu Budiadnyani; I Ketut Sumandiarsa; I Made Aditya Nugraha; Mahaldika Cesrany; Ika Astiana; Siluh Putu Sri Dia Utari; Iftachul Farida; Anis Khairunnisa; Maria Delastrada Poy
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1849

Abstract

Hilsa kelee is an abundant fishery commodity in Balinese waters and has great potential as a raw material for functional food products due to its high protein content and omega-3 fatty acids. One popular form of processing is fish meatballs. However, challenges in improving sensory quality and nutritional value remain a concern. This study aims to investigate the effect of adding seaweed flour in various concentrations (0%, 1%, 2%, 3%, and 4%) on the quality and consumer preference of Mata Belo fish meatball products. Seaweed is known to contain fiber, minerals, and bioactive compounds that can improve the functional and organoleptic characteristics of food products. This study was conducted at the Teaching Factory of the Marine and Fisheries Polytechnic of Jembrana in February–March 2025, using experimental methods and sensory tests (SNI 7266:2017) and hedonic (SNI 2346:2015) with 30 panelists. Data analysis was carried out using the Kruskal-Wallis and Mann-Whitney tests. The results showed that the addition of seaweed flour significantly affected the odor and taste attributes (p < 0.001), but did not significantly affect the appearance and texture (p > 0.05). Meanwhile, the hedonic test showed that the concentration variation did not significantly affect the panelists' preference level for all attributes (p > 0.05). The addition of seaweed flour up to 4% can improve sensory quality without reducing consumer preference. This research contributes to the development of functional food products based on local fish and seaweed that are value-added and competitive.
Co-Authors Anis Khairunnisa I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnnajaya I Ketut Sumandiarsa I Made Aditya Nugraha Ika Astiana Mahaldika Cesrany Maria Delastrada Poy Pinky Natalia Samanta Siluh Putu Sri Dia Utari