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All Journal MARLIN : Marine and Fisheries Science Technology Journal Jurnal Media Akuakultur Indonesia Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Salampessy, Randi B.S
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Quality Testing of Frozen Loin Tuna (Thunnus albacares) Dewi, Jelita; Sayuti, Mohammad; Salampessy, Randi B.S
Jurnal Media Akuakultur Indonesia Vol 4 No 3 (2024): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/mediaakuakultur.v4i3.3892

Abstract

Indonesia as the largest tuna producing country has potential in the international tuna market. Frozen tuna loin is a fishery product made from fresh tuna as raw material. This study aims to determine the quality of frozen tuna loin products at PT. Treasures of the Ambon Maluku Ocean. Organoleptic quality testing refers to SNI 01-4110.1-2006, ALT test refers to SNI 2332.3: 2015, E. coli refers to SNI 2332.1: 2015., Salmonella refers to SNI 01-2332-2006), chemistry (histamine) refers to SNI 2354.10: 2009 , direct observation of the application of cold chain in the processing room and frozen tuna loin products, yield calculations were carried out 10 times. Observations for productivity calculations were carried out 10 times. Organoleptic test results for raw materials scored 8 while organoleptic frozen tuna loin products scored 8. Microbiological test results for tuna loin products ALT 1.7 X 10³ col/g, E. coli <3 APM/g, Salmonella negative. The result of trimming yield test (trimming l) was 96.53%, and trimming II was 90.26%, while the result of trimming productivity test (trimming l) was 104.42 kg/hour/person and trimming II) 152.21 kg/hour/person. Overall frozen tuna loin products comply with SNI standards for frozen tuna loin (7968: 2014).
Pengolahan Udang Vaname (Litopenaeus vannamei) Kupas Mentah Beku Peeled Cut Deveined Tail On Maulani, Aghitia; Salampessy, Randi B.S; Jannah, Raudhatul
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15201

Abstract

Udang salah satu produk perikanan yang istimewa karena memiliki kandungan gizi yang tinggi dan aroma yang spesifik sehingga menjadikan udang sebagai komoditas primadona ekspor perikanan Indonesia. Salah satu jenis produk udang yang diekspor adalah udang Peeled Cut Deveined Tail On (PCDTO). Tujuan penelitian mengidentifikasi alur proses udang PCDTO, mutu, rendemen, produktivitas, serta penerapan kelayakan dasar (Sertifikat Kelayakan Pengolahan/SKP). Pengujian organoleptik bahan baku udang segar mengacu pada SNI 2728:2018, sensori produk akhir mengacu pada SNI 3457:2021 yang dilakukan oleh 6 (enam) panelis dengan 10 kali pengamatan dan 3 (tiga) kali ulangan. Pengujian mikrobiologi dan kimia dilakukan sebanyak 3 kali pengamatan yang mengacu pada SNI. Perhitungan rendemen dan produktivitas dilakukan pada tahap pemotongan kepala & kupas kulit dan pembuangan usus sebanyak 10 (sepuluh) kali pengamatan dengan 3 (tiga) kali ulangan. Penilaian Sertifikat Kelayakan Pengolahan (SKP) mengacu Permen KP No. 17 tahun 2019. Hasil uji organoleptik bahan baku sebesar 8,1 dan sensori produk akhir sebesar 8,9. Hasil pengujian mikrobiologi dan kimia sudah memenuhi SNI. Rendemen dan produktivitas yang dihasilkan adalah sesuai dengan size udangnya. Hasil penilaian SKP memperoleh predikat A (baik sekali).
PENGOLAHAN BANDENG PRESTO DI UKM MANDALA PRESTO, SUKARAJA, KAB. BOGOR - JAWA BARAT Salampessy, Randi B.S; Yusup, Muhamad
MARLIN Vol 3, No 1 (2022): (Februari 2022)
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V3.I1.2022.1-13

Abstract

Pengolahan bandeng dengan cara presto menjadikan duri ikan bandeng lunak dan memudahkan untuk mengkonsumsinya. Penelitian ini bertujuan untuk mengetahui alur proses produksi bandeng presto, mutu organoleptik, sensori bahan baku dan produk akhir, penerapan rantai dingin atau suhu produk, air serta proses pengolahan, rendemen produk akhir serta penerapan sanitasi dan hygiene. Pelaksanaan penelitian pada tanggal 1 Maret 2021 sampai dengan 14 April 2021. Tempat pelaksanaan berlokasi di UKM Mandala Presto, Kecamatan Sukaraja, Kabupaten Bogor-Jawa Barat. Metode analisis data menggunakan metode deskriptif dan komparatif. Hasil penelitian yaitu penerimaan bahan baku, pelelehan (thawing) dan penyiangan dengan pembelahan, perendaman dalam larutan garam, perendaman bumbu, penyusunan ikan pada wadah pemasakan, pemasakan tanpa tekanan tinggi, pendinginan dengan pemberian bumbu kuning goreng oles serta pengemasan dan pelabelan. Penerapan suhu dingin selama proses pengolahan belum diterapkan secara baik dan benar . Mutu bahan baku dan produk akhir telah memenuhi SNI, dengan nilai organoleptik rata-rata 8, baik sebelum maupun sesudah dilelehkan. Nilai mutu sensorik bandeng presto yaitu kenampakan 7;  bau 7,5; rasa 8 ; tekstur 7 dan  kapang 9. Rendemen yang diperoleh produk rata-rata 77,24%. Teknik sanitasi dan higiene belum diterapkan secara baik dan benar.Pressured milkfish processing made milkfish spines soft and easy to consume. The purposed of this research were to know the process flow presto milkfish production, organoleptic quality, sensory raw materials and final products, application of cold chain or product temperature, water and processing, yield of final products and application of sanitation and hygiene. The implementation of the research on March 1, 2021 until April 14, 2021. The place of implementation was located at UKM Mandala Presto, Sukaraja District, Bogor Regency - West Java. Methods of data analysis were using descriptive and comparative methods. The results of the study were acceptance of raw materials, thawing and weeding by cleavage, soaking in salt solution, soaking seasonings, preparation of fish in cooking containers, cooking without high pressure, cooling with the provision of fried yellow seasoning, as well as packaging and labeling. The application of cold temperatures during the processing has not been applied properly and correctly. The quality of raw materials and final products has complied with SNI, with an average organoleptic value of 8, both before and after being melted. The sensory quality value of pressured milkfish were appearance 7; smell 7.5; taste 8 ; texture 7 and mold 9. The yield obtained by the product was an average of 77.24%. Sanitation and hygiene techniques have not been applied properly and correctly.
Quality Testing of Frozen Loin Tuna (Thunnus albacares) Dewi, Jelita; Sayuti, Mohammad; Salampessy, Randi B.S
Jurnal Media Akuakultur Indonesia Vol 4 No 3 (2024): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/mediaakuakultur.v4i3.3892

Abstract

Indonesia as the largest tuna producing country has potential in the international tuna market. Frozen tuna loin is a fishery product made from fresh tuna as raw material. This study aims to determine the quality of frozen tuna loin products at PT. Treasures of the Ambon Maluku Ocean. Organoleptic quality testing refers to SNI 01-4110.1-2006, ALT test refers to SNI 2332.3: 2015, E. coli refers to SNI 2332.1: 2015., Salmonella refers to SNI 01-2332-2006), chemistry (histamine) refers to SNI 2354.10: 2009 , direct observation of the application of cold chain in the processing room and frozen tuna loin products, yield calculations were carried out 10 times. Observations for productivity calculations were carried out 10 times. Organoleptic test results for raw materials scored 8 while organoleptic frozen tuna loin products scored 8. Microbiological test results for tuna loin products ALT 1.7 X 10³ col/g, E. coli <3 APM/g, Salmonella negative. The result of trimming yield test (trimming l) was 96.53%, and trimming II was 90.26%, while the result of trimming productivity test (trimming l) was 104.42 kg/hour/person and trimming II) 152.21 kg/hour/person. Overall frozen tuna loin products comply with SNI standards for frozen tuna loin (7968: 2014).
Co-Authors Dewi, Jelita Maulani, Aghitia Muhamad Yusup Raudhatul Jannah Sayuti, Mohammad