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All Journal Media Teknologi Hasil Perikanan Jurnal Bluefin Fisheries Manfish Journal Jurnal Penelitian Chanos Chanos
Wowiling, Fernando
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering

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Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair Wowiling, Fernando; Berhimpon, Siegfried; Onibala, Hens; Mentang, Feny
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26012

Abstract

Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e.  longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally,  it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and  two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that  the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes.  The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51
EFFECTIVITY OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL ON (PDTO) COOKED PEEL VANNAMEI SHRIMP (Litopenaeus vannamei) AT PT. XYZ, EAST JAVA Ndahawali, Daniel Heintje; Soeharso, Agusta Putri Balqis Linda; Rakhmayeni, Dyah Ayu; Wowiling, Fernando; Octikharisma, Aliffia Yusti
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12776

Abstract

Shrimps are commodities that prone to deteriorate at room temperature. Good application on cold chain system is expected to inhibit the growth of bacteria that cause deterioration in the quality due to the unavailability of a suitable environment for bacterial activity. Tthis study aimed to determine the processing characteristics of peeled deveined tail on (PDTO) cooked peel Litopenaeus vannamei shrimp, and to identify the effectiveness of cold chain application on microbiological, organoleptic, and sensory quality at PT. XYZ, East Java, by a quantitative descriptive method with an observational approach. The results showed that the processing of PDTO Cooked Peel vannamei shrimp at PT. XYZ, East Java includes raw materials receiving, weighing I, washing I, cutting heads (de heading), washing II with a shrimp washing machine, size separation, cutting, washing III, soaking, cooking preparation, weighing II, cooking, cooling, peeling, washing IV, freezing, machine glazzing, hardening, weighing, packaging in poly bags and sealing, final checking, metal detecting I, packing in cartons, storage in cold storage, metal detecting II and loading. The cold chain of shrimp processing is applied on room, water, and shrimp raw materials effectively assessed from the results of standardized microbial, organoleptic, and sensory tests
Chemical and Organoleptic Characteristics of Squid Ink Flavoring with Oven Method Ondang, Hetty Magrittha Pauline; Tumanduk, Nova Magdalena; Triyastuti, Meilya Suzan; Rakhmayeni, Dyah Ayu; Kaligis, Dolfie Djefrie; Wowiling, Fernando
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.119

Abstract

Squid is a fishery commodity that has high nutritional content. Squid ink is squid waste that has not been used optimally. The purpose of this study was to determine the chemical and organoleptic characteristics of squid ink flavoring using oven drying method. The ingredients used are squid ink and other complementary spices. The results showed that the organoleptic characteristics of the squid ink flavoring using the oven drying method had a value of appearance of 7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 6.06 (somewhat preferred). The squid ink flavoring with the drying method was preferred by the panelists. In addition, the nutritional content of squid ink flavoring using the oven drying method is 23.15% water content and 33.53% protein content.
Kajian Mutu dan Keamanan Pangan Tuna Loin Beku di Salah Satu Unit Pengolahan Ikan Kota Bitung Hariyoto, Fitroh Dwi; Wewengkang, Itje Danti; Ticoalu, Fidel; Tumanduk, Nova Magdalena; Natalia, Dessy Atika; Wowiling, Fernando
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 2 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i2.915

Abstract

Kota Bitung merupakan salah satu sentra industri perikanan di Indonesia, utamanya produk olahan tuna seperti loin beku, steak, cube, saku, dan lainnya. Berkembangnya industri pengolahan ini membutuhkan perhatian dan pengendalian serius terhadap mutu dan keamanan pangan. Tujuan penelitian yaitu untuk mengetahui kajian mutu dan keamanan pangan produk tuna loin beku. Penelitian ini dilaksanakan bulan April – Mei 2024 bertempat di salah satu Unit Pengolahan Ikan (UPI) Kota Bitung, menggunakan metode deskriptif kualitatif pada pengamatan alur proses termasuk penerapan sanitasi dan hygiene dan pengujian mutu. Hasil penelitian menunjukkan bahwa terdapat 23 alur proses pengolahan tuna loin beku yang disesuaikan dengan SNI 4104:2015 dengan menerapkan program keamanan pangan melalui penerapan GMP dan SSOP. Penanganan secara cepat, cermat, dan saniter dalam menjaga rantai dingin dilakukan di setiap alur proses. Suhu pusat produk selalu dipastikan berada di bawah 4,40 C guna mencegah pertumbuhan mikroba. Hasil uji organoleptik pada bahan baku dan produk akhir telah memenuhi persyaratan yaitu 8 untuk bahan baku dan 9 untuk produk akhir. Cemaran mikroba pada bahan dan produk akhir telah memenuhi SNI 4104:2015. Histamin pada produk akhir sebesar 1,52 ppm masih berada pada batas aman, serta penerapan suhu produk, ruangan, dan media air telah sesuai standar. Rendemen yang dihasilkan pada saat loinning, skinning, dan final trimming yaitu 80,37%, 67,77%, dan 56,77%. UPI telah menerapkan pengendalian mutu sehingga produk tuna loin beku terjamin keamanan pangannya.
Co-Authors Feny Mentang Fitroh Dwi Hariyoto Hens Onibala Kaligis, Dolfie Djefrie Meilya Suzan Triyastuti, Meilya Suzan Natalia, Dessy Atika Ndahawali, Daniel Heintje Octikharisma, Aliffia Yusti Ondang, Hetty Magrittha Pauline Rakhmayeni, Dyah Ayu Siegfried Berhimpon Soeharso, Agusta Putri Balqis Linda Ticoalu, Fidel Tumanduk, Nova Magdalena Wewengkang, Itje Danti