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I Wayan Widia
Fakultas Teknologi Pertanian, Teknik Pertanian Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH TEKNIK BLEEDING DAN JENIS MEDIA PENDINGIN TERHADAP MUTU FILLET IKAN KAKAP PUTIH(Lates calcarifer Bloch) I Gede Widi Sedana; I Wayan Widia; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 2 (2015): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2015.v03.i02.p01

Abstract

The aimed of this research were to determine the effect of bleeding techniques and types of cooling mediumon the fillet’s quality of Barramundi (Lates calcalifer Bloch). Experimental design with two factors, namely bleeding technique factor and cooling medium factor was used on this research. Bleeding techniques consist of four treatments, i.e without bleeding, one wounded, two wounded, and ike-jime. Types of cooling medium factor consists of four treatments, i.e without media, cold water, ice flake, and ice slurry. Observed variables were visual, aroma, texture, temperature, pH, TPC, and TVB. The results showed that bleeding techniques and the types of cooling medium affected the fillet’s quality of Barramundi significantly. The interaction between two wounded bleeding technique and ice slurry cooling media showed the best result with the value of aroma,texture, pH, TVB, and TPC quality indicator was 5.6 (rather fresh), 7.07 (fresh), 7.34 (fresh), 6.42, 4.74 mg N/100 g, 4.30x10^3 colony/g, respectively.
Identifikasi Harapan Pelanggan terhadap Mutu Pelayanan dan Mutu Proses Produksi Olahan Ikan di CV Mina Utama Dian Asgar Paradisa; I Wayan Widia; I.G.N. Apriadi Aviantara
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 2 (2014): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2014.v02.i02.p01

Abstract

The research aimed to identify (1) the significant of quality service and (2) the quality factor of theproduction processing fish, in according to the expectations of customers in the company CV. Mina Utama.The method used in the research, was asurvey. Results of thisre search showed that the highest level of satisfaction towards quality service factors indicated by the variable of empathy andthe highest level of importance to the factors indicated by the variable of quality service assurance, while the quality factor the aspects of the production processed variable raw materials showed that in terms of the level satisfaction as well in termsof level interest has the highest level.The results were of confirmatory factor analysis showed that, five significant variablesaffecting the quality service thatwas, the variable tangible, reliability, responsiveness,assurance, and empathy, with variable reliabilitybiggest factor in satisfaction and interms of the interestedrate variable responsiveness has the largest factor, the next resultsof confirmatory factor analysis showed that, five significant variables affecting thequality of the production processing that was, the variable raw materials, means of production, production, packaging, and product descriptions, with variable raw materialhas the largestfactor in satisfaction and in terms of the levelvariable interested packaging biggest factor.
Co-Authors Dian Asgar Paradisa I Gede Widi Sedana I.G.N. Apriadi Aviantara Ni Luh Yulianti