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All Journal JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Jurnal Sains dan Teknologi Pangan
Ary Tamtama
Teknologi Hasil Perikanan Universitas Muhammadiyah Kendari
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Environmental Science Social Sciences

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PEMANFAATAN KULIT IKAN KAKATUA (Scarus sp ) SEBAGAI BAHAN GELATIN INTAN NUR YANTI INTAN; Lely Okmawaty Anwar; Rosmawati Rosmawati; Ary Tamtama; Iin Nurdiyanti Nurdin
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/y0248q65

Abstract

Kegiatan penangkapan dan pengolahan ikan kakatua di wilayah Sulawesi menghasilkan limbah padat, terutama bagian kulit, yang belum dimanfaatkan secara optimal. Kulit ikan kakatua mengandung kolagen dalam jumlah tinggi dan berpotensi diolah menjadi gelatin alami. Gelatin merupakan polipeptida hasil hidrolisis kolagen yang banyak digunakan dalam industri pangan, farmasi, kosmetik, dan fotografi. Hasil penelitian pendahuluan menunjukkan bahwa kulit ikan kakatua mengandung kadar air 79,81 ± 3,57%, abu 0,60 ± 0,02%, lemak 0,65 ± 0,03%, dan protein 10,29 ± 0,99%. Penelitian ini bertujuan untuk menentukan karakteristik fisikokimia gelatin yang diekstraksi dari kulit ikan kakatua. Analisis proksimat, proses ekstraksi, dan karakterisasi gelatin dilakukan di Laboratorium Dasar Universitas Muhammadiyah Kendari. Hasil menunjukkan bahwa gelatin yang dihasilkan memiliki rendemen 10,20 ± 1,04%, viskositas 12 ± 1 cP, kekuatan gel 141,1 ± 36,33 Bloom, dan pH 7,97 ± 0,01. Parameter tersebut memenuhi standar SNI 06-3735-1995 dan GMIA (2019). Analisis FTIR mengonfirmasi keberadaan gugus fungsi khas gelatin. Kulit ikan kakatua berpotensi sebagai sumber gelatin alternatif.  
Evaluation of the Conformity of Good Manufacturing Practices (GMP) in the Processing of Frozen Scad at a Fish Processing Unit in Pati Regency Muhammad Fadli; Ary Tamtama; Iin Nurdiyanti Nurdin
Jurnal Sains dan Teknologi Perikanan Vol 6 No 2 (2026): Vol. 6 No. 2 (2026): Jurnal Sains dan Teknologi Perikanan – Edisi Oktober 2026
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v6i2.3032

Abstract

The implementation of Good Manufacturing Practices (GMP) is a fundamental requirement for maintaining the quality and safety of fishery products, including frozen scad. This study aimed to evaluate compliance with GMP requirements in frozen scad processing at a fish processing unit in Pati Regency, Central Java. The study was conducted from April to August 2025 using a descriptive observational method. Data were collected through direct observations conducted routinely on a daily basis throughout the study period by following production activities, as well as semi-structured interviews with raw material Quality Control (QC), production QC, and three processing employees. The evaluation was conducted by comparing actual conditions at each processing stage with the indicators of Good Fish Processing Practices specified in Appendix I of Regulation of the Minister of Marine Affairs and Fisheries of the Republic of Indonesia Number 17/PERMEN-KP/2019. The results showed that GMP was applied across eight observed processing stages: raw material receiving and inspection, sorting and initial washing, sizing, washing, product arrangement, freezing using an Air Blast Freezer (ABF), packaging and labeling, and storage and pre-distribution inspection. All 8 indicators observed at the processing stages were categorized as compliant, resulting in a conformity level of 100% (8 of 8 indicators). Compliance was mainly demonstrated through raw material receiving control, the use of water and ice during washing, freezing temperature control until the product core temperature reached ≤−18°C, the use of food-grade packaging, and frozen storage using the FIFO system. The findings may serve as an evaluation reference for the fish processing unit to maintain consistent GMP implementation across the observed processing stages and support product quality and food safety.
Co-Authors Iin Nurdiyanti Nurdin INTAN NUR YANTI INTAN Lely Okmawaty Anwar Muhammad Fadli Rosmawati Rosmawati