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All Journal Media Teknologi Hasil Perikanan Jurnal Perikanan dan Kelautan IPTEK Journal of Proceedings Series Jurnal Biologi Tropis CHEESA: Chemical Engineering Research Articles KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Kelautan dan Perikanan Terapan (JKPT) Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Grouper: Jurnal Ilmiah Perikanan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Jurnal Abdimas Kartika Wijayakusuma Jurnal Bluefin Fisheries Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan Jurnal Perikanan JURNAL REKAYASA KIMIA & LINGKUNGAN Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Mukhaimin, Iman
Marine And Fisheries Polytechnic Of Karawang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Veterinary Other

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Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Abstract

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting
Product Quality of Quercetin Extract From Carica Papaya L Flower by Microwave-Assisted Extraction (MAE) Mukhaimin, Iman; Saraswati, Enggar Ayu; Ajizah, Rahma; Triyastuti, Meilya Suzan
Jurnal Rekayasa Kimia & Lingkungan Vol 14, No 2 (2019): Jurnal Rekayasa Kimia & Lingkungan (December, 2019)
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v14i2.14598

Abstract

These work aims are to determine the best condition extraction and product quality of quercetin from Carica papaya L flowers extract. The extraction of quercetin from Carica papaya L flowers had done by microwave-assisted extraction (MAE) method. Dried flowers prepared by cutting into 0,125 mm of particle size. Dried flowers were extracted using methanol 80% (w/w) to determine influence of solid to liquid, S/L, ratio (1:10, 1:15, 1:20), microwave power (120, 200, 280, 400 W), and extraction time (1-5 minutes) on extraction process. Using the phytochemical test by Mg-HCl-amyl alcohol and UV-Vis spectrophotometer techniques, the quercetin detected by qualitative and quantitative analysis. As a result, the presence of flavonoids detected by the formation of a brownish red-colored flavylium compound. Increasing extraction time, power, and S/L ratio increased the extraction temperature. Consequently, yield quercetin decreased when the temperature extraction exceeds its temperature degradation. The highest quercetin yield, 0.214%, was detected with solid to liquid ratio (1:15), microwave power (400 Watt), and extraction time (4 minutes). FTIR spectrophotometer technique on the highest yield quercetin proved that have product quality with 91,17% similarity on group function like OH, C=O, C=C, and C-H with quercetin standard spectrum.
Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Abstract

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting
Application of GMP and SSOP to the Production of Natural CO Frozen Red Kakap (Lutjanus sp.) Fillets at PT. Alam Jaya Surabaya Pola S.T. Panjaitan; Iman Mukhaimin; Dita Dwi Ambarwati; Rahmad Surya Hadi Saputra; Liliek Soeprijadi
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.242

Abstract

According to BKIPM-KKP data, throughout 2022 - 2023 there were a total of 29 cases or 0.028% of the total 102,570. The cause was the finding of heavy metal content such as mercury that exceeded the threshold, namely 2 cases in Germany and 2 cases in France. In addition, 1 rejection case in Spain related to the lack of temperature control, and 1 case in Russia related to the finding of E. coli bacteria. One of the considerations for consumers in choosing products to be consumed is to ensure that the food produced is safe for health with guaranteed hygiene. The implementation of good production methods and sanitation procedures is based on a standard guideline, namely Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedure (SSOP). This study aims to determine the GMP and SSOP of frozen red snapper fillets. The methods used were observation, interview, and active participation. The results of the cold chain implementation are in accordance with the standard, the results of the yield calculation are in accordance with the company standard of 43-44%, the results of GMP and SSOP analysis have met the standards of PERMEN KP Number 17 of 2019. Key words: GMP; SSOP; Fillet; CO
Co-Authors Adi, Catur Pramono Ajizah, Rahma Alavia, Rohma Aripudin Aripudin Aripudin, Aripudin Atiqoh Zummah Budi Rianto Wahidi Dede Rina Demalinda, Kumala Septi Devi Wulansari Dita Dwi Ambarwati Enggar Ayu Saraswati Juwita, Gita Latifahnya, Anne Nur Liliek Soeprijadi Lukhi Mulia Shitophyta Martha Evelina Silaban Meilya Suzan Triyastuti, Meilya Suzan Napitupulu, Romaulli Juliana Nur Maulida Safitri Nuraeni Nuraeni Nurfitriyani, Annisa Panjaitan, Pola S. T. Panjaitan, Pola Sabar Tomohon Panjaitan, Pola Sabar Tumohom Panjaitan, Tina F.C. Panjaitan, Tina Fransiskha Caroline Pola S. T. Panjaitan Pola S.T. Panjaitan Prasetyati, Sukma Budi Pratiwi, Vibianti Dwi Prihartini Aryanti, Putu Teta Puspitasari, Asthervina Widyastami Puspitasari, Ernawati Rachma, Sasya Karina Rahma Ajizah Rahmad Surya Hadi Saputra Ramli, Taufik Hadi RATNANINGTYAS, SUSI Rika Sebtiana Kristantri Rina, Dede Rizkiah, Riza Saputra, Rahmad Surya Hadi Saraswati, Enggar Ayu Shiddiqi, Qifni Yasa' Ash Sikumbang, Mohammad Nuril Akbar Soeharso, Agusta Putri Balqis Linda Soeprijadi, Liliek Suhermanto, Achmad T Triyastuti, Meilya Suzan Tanjung, Anasri Tantular Nurtono Tina F.C. Panjaitan Tina Fransiskha Caroline Panjaitan Violando, Wiga Alif Winardi, Sugeng Wulansari, Devi