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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia KACANEGARA Jurnal Pengabdian pada Masyarakat Jambura FIsh Processing Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Bluefin Fisheries Procedia of Social Sciences and Humanities Integrasi : Jurnal Ilmiah Teknik Industri
Suryono, Muh
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Studi Kasus : Analisa Resiko Bahaya Kerja Menggunakan Metode Job Safety Analysis (JSA) Pada Pembekuan Cumi-Cumi (Loligo sp) Di PT XYZ Suryono, Muh; Sumartini, Sumartini; Ardila, Reni
Integrasi : Jurnal Ilmiah Teknik Industri Vol 8, No 2 (2023): Integrasi : Jurnal Ilmiah Teknik Industri
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/js.v8i2.6366

Abstract

Tingginya nilai ekspor yang dilakukan perusahaan didukung oleh produktivitas perusahaan yang diwujudkan melalui peningkatan produktivitas tenaga kerja dengan memperhatikan beban kerja serta resiko bahaya yang dapat menimpa karyawan. Tujuan dari penelitian ini adalah untuk mengantisipasi terjadinya kecelakaan kerja yang dapat merugikan perusahaan. Pada metode Job Safety Analysis ini dilakukan observasi terhadap proses pembekuan di PT XYZ selama bulan Januari – April 2023. Proses pembekuan cumi-cumi pada PT XYZ meliputi penerimaan bahan baku. Pencucian I, sortasi, penimbangan, Pencucian II, penyusunan, pembekuan, glazing/penggelasan, pengemasan dan pelabelan, penyimpanan beku, stuffing/muatan. Pada setiap alur proses pembekuan cumi-cumi telah menerapkan SSOP  (Standar Sanitation Operating Procedure). Kemudian, setelah melakukan pengamatan selama beberapa bulan potensi yang sering terjadi adalah adanya kram tangan dan kaki akibat terjadinya aktivitas berulang disebut juga Musculosketel. Musculosketel Disorders (MSDs) merupakan keluhan pada bagian otot skeletal atau otot rangka yang dirasakan oleh seseorang. Mulai dari keluhan sangat ringan hingga sangat sakit. Selain itu kejadian yang sering muncul adalah Carpal Tunnel Syndrome (CTS). Merupakan salah satu penyakit yang sering dilaporkan dikalangan pekerja industri. Penyakit CTS ditandai dengan adanya nyeri, kebas dan kesemutan pada jari-jari di tangan pada daerah persarafan saraf medianus yang terletak didalam terowongan karpal tepatnya di bawah fleksor retinaculum pada pergelangan tangan.
LAYOUT AND LINE BALANCING ANALYSIS OF FROZEN COOKED OCTOPUS PRODUCTION FACILITIES (CASE STUDY AT PT ZYZ, FISH FREEZING) Sumartini, Sumartini; Suryono, Muh; Ratrinia, Putri Wening; An-nissa, An-nissa
Aurelia Journal Vol 5, No 2 (2023): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i2.12968

Abstract

Layout is planning for the placement of facilities, equipment, machines, workers, and the flow of the production process by maintaining the efficiency and effectiveness of the production process. Track balance) is a collection of work into work stations so as to get the balance of each workstation. The purpose of the implementation of the WorkPractice This End (KPA) is to analyzeLayout andLine Balancing Production facilities at PT ZYZ. The method used in WorkPractice Final (KPA) is a quantitative descriptive and collection techniques that include observation, interviews, and literature. Work resultPractice Final (KPA) is the calculation of the balance of the line in the production process cut giant octopus at PT ZYZ using the method line balancing it can be seen that the value efficiency the line balance at PT ZYZ is 99% and there is a delay of 1%. With a 1% delay, the flow pattern applied at PT ZYZ is quite efficient. And it can be concluded that the expected efficiency value is 100% in the calculation results. It can be seen that the efficiency value is 99% which indicates the level of work efficiency on the production line.
PEMBEKUAN GURITA (Octopus vulgaris) MENGGUNAKAN METODE CPF (Contact Plate Freezer) DI PT. KURNIA SAMUDERA JAYA HAMPARAN PERAK SUMATERA UTARA Sumartini, Sumartini; Suryono, Muh; Saputra, Eko Novi; Sulastri, Inong
JURNAL BLUEFIN FISHERIES Vol 5, No 2 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i2.195

Abstract

Octopus is one of the fishery commodities that is very easy to experience quality deterioration and therefore it must be done within a very short time so that the octopus[A1] [D2] remains fresh or does not experience deterioration in quality. Therefore, appropriate handling efforts must be made so that the octopus does not experience a decline in quality. One freezing technique that can be applied to the octopus freezing process is the methodContact Plate Freezing (CPF). The aim of this research is to determine the flow of the octopus freezing process (The common octopus) and know about the octopus freezing process (The common octopus) using a machineContact Plate Freezer (CPF) at PT. Kurnia Samudera Jaya Hamparan Perak, North Sumatra. The method used in this research is a qualitative method. The qualitative method referred to is collecting data sources and data collection techniques which have been carried out through observation, documentation, interviews and literature studies. Flow of the octopus freezing process at PT. Kurnia Samudra Jaya includes: receiving raw materials, washing 1, sorting 1, weighing 1, peeling, soaking in salt water, grinding (tumbling), washing 2, weighing 2, sorting 2, sorting, freezing,glazing, packing and labeling, storage, freezing, andstuffing. The principle of freezing octopus is to use a Contact Plate Freezer (CPF) with a coolant in the form of a refrigerant[A3] [D4]. Usagefreon asrefrigerant This was chosen because it has a low and stable freezing point. The conclusion of this research is the principle of octopus freezing (The common octopus) useContact Plate Freezer is to use Freon as a refrigerant. The use of Freon as a refrigerant was chosen because it has a low and stable freezing point. Benefits of using machinesContact Plat Freezer This is a faster freezing time and easier setup for this machine, while the disadvantage is that the capacity is small and the frozen product has a uniform size and is block shaped.
The Characteristics of Nutrient-Rich Instant Noodles Based on Mackerel (Scomberomorus commerson) and Mangrove Fruit Flour (Sonneratia Caseolaris): Karakteristik Mie Instan Kaya Nutrisi Berbahan Dasar Ikan Tenggiri (Scomberomorus Commerson) dan Tepung Buah Mangrove (Sonneratia Caseolaris) Harepa, Nurul Syahida; Sumartini; Ratrinia, PW; Suryono, Muh; FS, Shiffa
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.155

Abstract

Instant noodles are a popular food and are often consumed by the community as a fulfillment of food needs in high activity, especially in the people of the capital city. The level of consumption of instant noodles always increases every year. Mangrove fruit with good nutritional content can potentially be used as mangrove fruit flour to be used as fortification of raw materials for making instant noodles. The advantage of mangrove fruit flour as an ingredient for instant noodles is that it is richer in nutrients. Whole wheat flour has a risk of gluten content in wheat flour, the impact can be detrimental to health. So it is necessary to have other alternatives that can reduce the use of wheat flour with risk. One of them is making noodles with various flour mixtures or with a mixture of fish meat to increase the protein value and essential fatty acids in it. One example of fish that is good for health is mackerel. The research method used was Completely Randomized Design (CRD) with 3 factors (F1, F2, F3, and control). Data analysis using SPSS 22 software with analysis of variance (ANOVA) 95% confidence level. Further tests were carried out using Duncan's test to determine the significant difference between each variable. The study showed that instant noodles could be produced from the formulation of wheat flour, mangrove fruit flour, and fish meal. There was an increase in the total ash total; crude fiber and crude protein content of instant noodles and there is an increase in the carbohydrate and fiber content of instant noodles, the use of mangrove fruit flour and mackerel fish meal has the potential to be a source of protein and fiber in the production of healthy instant noodles and is lower in gluten. The best results was obtained instant noodle formulation F2 (200 grams of wheat flour + 50 grams of mackerel fish meal + 50 grams of mangrove fruit flour). However, noodles produced from 100% wheat flour (control) were the most preferred instant noodles with a value of 4.75.
Analisis Defect Rajungan (Portunus pelagicus) Kaleng Menggunakan Metode Failure Mode And Effect Analysis (FMEA) Di PT. XYZ Hasibuan, Nirmala Efri; Basri, Basri; Ratrinia, Putri Wening; Suryono, Muh; Azka, Aulia; Saputra, Eko Novi; Meutia, Meta
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.23800

Abstract

PT XYZ  is an industry that operates in the fisheries sector with superior products, pasteurized crab meat in cans. Increasing market demand, including demand for canned crab exports, requires companies to produce products quickly and correctly. However, in the production of canned crab, defective products are often found or do not meet quality standards. The aim of this research is to identify defect problems in canned crab products and provide suggestions for improvements to overcome the problem in order to minimize the occurrence of defects that are detrimental to the company. Research data collection methods are through observation, interviews and questionary. The Failure Mode and Effect Analysis (FMEA) method is used to identify and analyze defects that occur. FMEA is used to determine the severity level, occurrence level and detection level, so that a Risk Priority Number (RPN) value can be obtained which can determine the priority of defects that must be prioritized for repair. The identification results at PT XYZ found 7 types of defects. The highest RPN defect value that occurs is a rust defect with an RPN value of 324. The defects that occur in this problem are caused by 4 factors, namely humans, methods, materials and the environment. Proposed improvements to reduce the chance of defects occurring in cans include material inspection, human/operator error evaluation, maintaining process environmental conditions, and optimizing the implementation of standard operating procedures (SOP)
Pelatihan desain kemasan dan marketing berbasis digital melalui program “Techno Fish-Park” pada sirup buah mangrove dan teh herbal mangrove Sumartini, Sumartini; Arkham, Muhammad Nur; Azka, Aulia; Hasibuan, Nirmala Efri; Ratrinia, Putri Wening; Saputra, Eko Novi; Suryono, Muh; Basri, Basri
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 6, No 4 (2023): November
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v6i4.1671

Abstract

Technofisheriespark adalah suatu kawasan terpadu (dirancang/direncanakan, dikembangkan  &  dikelola secara  khusus)  yang  terdiri  dari  satu  atau  lebih  pusat  kegiatan IPTEKIN. Kegiatan Pengenalan  dan  Sosialiasi dilaksanakan dalam upaya  yang dilakukan dengan cara mengembangkan masyarakat pesisir dan nelayan di kawasan Sungai Geniot, Sungai Sembilan berencana memberikan program penyuluhan dan pelatihan tentang potensi mangrove sebagai bahan baku pembuatan sirup mangrove dan teh herbal. Kegiatan ini dilakukan melalui metode perencanaan dan sosialisasi, pendampingan operasional dan implementasi teknologi. Pada awal pengamatan terlihat para pengusaha tertarik dengan program pendidikan ini. Para pengusaha tampak antusias hingga akhir kegiatan pelatihan. Kegiatan ini diharapkan dapat meningkatkan tingkat pendapatan wirausaha masyarakat Sungai Geniot, meningkatkan kreativitas dalam pengemasan dan pelabelan serta pemasaran  digital produk, serta keterampilan wirausaha warga Desa Sungai Geniot Kecamatan Sungai Sembilan Kota Dumai. 
The Characteristics of Nutrient-Rich Instant Noodles Based on Mackerel (Scomberomorus commerson) and Mangrove Fruit Flour (Sonneratia Caseolaris): Karakteristik Mie Instan Kaya Nutrisi Berbahan Dasar Ikan Tenggiri (Scomberomorus Commerson) dan Tepung Buah Mangrove (Sonneratia Caseolaris) Harepa, Nurul Syahida; Sumartini; Ratrinia, PW; Suryono, Muh; FS, Shiffa
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.155

Abstract

Instant noodles are a popular food and are often consumed by the community as a fulfillment of food needs in high activity, especially in the people of the capital city. The level of consumption of instant noodles always increases every year. Mangrove fruit with good nutritional content can potentially be used as mangrove fruit flour to be used as fortification of raw materials for making instant noodles. The advantage of mangrove fruit flour as an ingredient for instant noodles is that it is richer in nutrients. Whole wheat flour has a risk of gluten content in wheat flour, the impact can be detrimental to health. So it is necessary to have other alternatives that can reduce the use of wheat flour with risk. One of them is making noodles with various flour mixtures or with a mixture of fish meat to increase the protein value and essential fatty acids in it. One example of fish that is good for health is mackerel. The research method used was Completely Randomized Design (CRD) with 3 factors (F1, F2, F3, and control). Data analysis using SPSS 22 software with analysis of variance (ANOVA) 95% confidence level. Further tests were carried out using Duncan's test to determine the significant difference between each variable. The study showed that instant noodles could be produced from the formulation of wheat flour, mangrove fruit flour, and fish meal. There was an increase in the total ash total; crude fiber and crude protein content of instant noodles and there is an increase in the carbohydrate and fiber content of instant noodles, the use of mangrove fruit flour and mackerel fish meal has the potential to be a source of protein and fiber in the production of healthy instant noodles and is lower in gluten. The best results was obtained instant noodle formulation F2 (200 grams of wheat flour + 50 grams of mackerel fish meal + 50 grams of mangrove fruit flour). However, noodles produced from 100% wheat flour (control) were the most preferred instant noodles with a value of 4.75.
Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder: Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP) Amalia, Ayu Rizki; Sumartini, Sumartini; Azka, Aulia; Ratrinia, Putri Wening; Suryono, Muh; Saputra, Eko Novi; Hasibuan, Nirmala Efri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i11.52207

Abstract

Mi merupakan salah satu jenis makanan yang disukai oleh semua kalangan dan digunakan sebagai alternatif variasi makanan pengganti nasi. Kandungan gizi protein pada produk mi sangat rendah sehingga perlu ditambahkan protein dari berbagai jenis ikan. Kelemahan mi berbahan dasar ikan adalah karakteristik fisiknya yang mudah putus dan tidak kenyal sehingga kurang disukai konsumen. Oleh sebab itu, perlu adanya bahan pengenyal egg white powder (EWP). Penelitian ini bertujuan untuk menentukan tepung jenis ikan terbaik pada mi basah berdasarkan karakteristik fisikokimia dan kesukaan konsumen. Metode penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan jenis ikan yang berbeda, yaitu tanpa ikan, ikan patin, lomek, kembung, dan tongkol. Parameter yang diuji adalah sensori, proksimat dan karakteristik fisik. Mi dengan jenis ikan berbeda mengandung kadar air 51,50-76,65%; protein 4,40-17,21; lemak 0,20-6,53%; abu 1,00-2,82%; cooking loss 3,50-8,25%; daya rehidrasi 35,00-65,24%; cooking time 75,75-115,28 detik; elastisitas 11,38-29,79%; dan nilai hardness 881,40-4.155,01 gf. Tepung jenis ikan yang paling disukai sebagai bahan baku mi basah berdasarkan tingkat penerimaan panelis adalah ikan tongkol. Penggunaan ikan sebagai bahan baku dapat meningkatkan nutrisi mi basah.
Aktivitas antioksidan dan hedonik teh hijau berbahan baku daun mangrove Avicennia sp. dan Sonneratia sp.: Antioxidant activity and hedonic of green tea made from mangrove leaves Avicennia sp. and Sonneratia sp. Hasibuan, Nirmala Efri; Azka, Aulia; Ratrinia, Putri Wening; Sumartini, Sumartini; Pamaharyani, Luchiandini Ika; Suryono, Muh; Basri, Basri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.60944

Abstract

Teh hijau telah lama dikenal sebagai minuman yang memiliki berbagai manfaat kesehatan, terutama karena kandungan antioksidannya yang tinggi. Daun mangrove berpotensi sebagai bahan baku teh hijau karena memiliki senyawa metabolit sekunder yang bersifat sebagai antioksidan. Penelitian ini bertujuan untuk menentukan spesies mangrove terbaik yang berpotensi sebagai teh hijau melalui parameter kimia, antioksidan, dan penilaian hedonik. Teh hijau diproduksi dari daun muda bagian pucuk mangrove Avicennia sp. dan Sonneratia sp. yang diperoleh dari kawasan ekosistem Bandar Bakau, Kota Dumai dan teh komersial (Camellia sinensis) sebagai pembanding. Parameter yang dianalisis meliputi karakteristik kimia (kadar air, abu, abu tak larut asam, sari larut air, dan serat), fitokimia, persentase inhibisi antioksidan metode DPPH, serta penilaian hedonik (rasa, aroma, warna, dan overall). Hasil penelitian menunjukkan ketiga jenis teh memiliki kadar air 7,84-25,45%, abu 6,69-16,12%, abu tak larut asam 0,65-1,23%, sari larut air 2,82-4,27%, dan serat 5,80-7,11%. Senyawa fitokimia lebih banyak terdeteksi pada teh komersial dibandingkan teh daun mangrove. Perbedaan jenis bahan baku teh hijau berpengaruh nyata terhadap persentase inhibisi antioksidan dan penilaian hedonik panelis. Perlakuan terbaik teh hijau dengan daun mangrove Sonneratia sp. dengan persentase inhibisi antioksidan tertinggi (87,59%) dan penilaian hedonik keseluruhan (overall) sangat disukai panelis. Teh ini memenuhi standar teh hijau sesuai SNI 3945:2016 pada kadar abu, abu larut asam, dan serat kasar, namun belum pada kadar air dan sari larut air. Hasil penelitian mengindikasikan daun mangrove berpotensi sebagai bahan baku teh hijau.
Co-Authors Amalia, Ayu Rizki An-nissa, An-nissa Ardila, Reni Aulia Azka Basri Basri FS, Shiffa Harepa, Nurul Syahida Meutia, Meta Muhammad Nur Arkham Nirmala Efri Hasibuan, Nirmala Efri Pamaharyani, Luchiandini Ika Putri Wening Ratrinia Ratrinia, PW Saputra, Eko Novi Sulastri, Inong Sumartini Sumartini Sumartini Sumartini