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The Root Causes Analysis of Indonesia's Fishery Products Rejection in the United States of America and European Countries during 2010 – 2020 Nurkhasanah, Anissa Aprilia; Suadi, Suadi; Puspita, Indun Dewi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.7

AbstractThis study aimed to determine the number of cases, causes, and main rejection factors of Indonesia's fishery products by the USA and European markets. Data were obtained from the websites of USFDA (USA) and RASFF (Europe) from 2010 to 2020. Pareto analysis and fishbone diagram were used for analyzing data that informants validated from selected exporters and experts. Within the observed period, there were 2,318 cases of rejection in the USA and 79 in Europe. The highest case was in 2011 in the USA and 2012 in European markets. Based on Pareto analysis of rejection cases, the main factors that accounted for more than 80% of rejections in the USA were filthy and Salmonella; meanwhile, in Europe, were mercury, poor temperature control, Salmonella, histamine, and cadmium. The fishbone diagram result with validation from fishery product exporter shows that human factor, such as the lack of coordination and communication between business actors, especially at the supplier level when selecting raw materials, was considered the cause of rejection (filthy). Establishing well-managed cooperation among business actors within an integrated fish supply chain management is essential to ensure the quality of fishery products.Keywords: Europe, fishery product, rejection, root causes, United States of America AbstrakPenelitian bertujuan untuk mengetahui jumlah kasus, penyebab dan faktor utama penyebab penolakan produk perikanan Indonesia di Pasar Eropa dan Amerika. Data diperoleh dari website USFDA (Amerika) dan RASFF (Eropa) dalam kurung waktu 2010 – 2020. Analisis data yang digunakan yaitu analisis pareto dan diagram tulang ikan, yang divalidasi oleh informan dari eksportir terpilih dan ahli. Hasil penelitian menunjukkan penolakan produk ekspor perikanan Indonesia di pasar Amerika berjumlah 2.318 kasus dan 79 kasus di Eropa dalam kurun waktu penelitian. Penolakan tertinggi terjadi pada tahun 2011 di pasar Amerika dan pada tahun 2012 di Eropa. Hasil analisis data dengan diagram pareto menunjukkan bahwa produk kotor dan Salmonella menyumbang 80% penolakan produk perikanan di Amerika, sedangkan mercury, pengendalian suhu yang tidak bagus, Salmonella, histamine, dan cadmium di pasar Eropa. Hasil analisis diagram tulang ikan dan validasi dengan eksportir menunjukkan bahwa penyebab penolakan untuk pasar Amerika Serikat (yaitu produk kotor) adalah faktor manusia, seperti kurang koordinasi dan komunikasi antar pelaku usaha, khususnya di tingkat supplier. Kerjasama antar pelaku usaha dalam pengelolaan rantai pasok ikan terintegrasi dapat menjamin kualitas produk perikanan yang sesuai standar yang dipersyaratkan.Kata kunci: akar masalah, Amerika Serikat, Eropa, penolakan, produk perikanan

PENGARUH pH, SUHU DAN JENIS SUBSTRAT TERHADAP AKTIVITAS KITINASE Bacillus sp. RNT9 Pamungkas, Satrio Adil; Puspita, Indun Dewi; Ustadi, Ustadi
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 19, No 1 (2023): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.19.1.29-39

Limbah perikanan yang berasal dari udang, kepiting, dan kerang, umumnya mengandung kitin yang merupakan suatu polisakarida. Kitin memiliki struktur polimer linier yang terdiri dari monomer β-1,4-N-asetil-D-glukosamin, dan memiliki banyak manfaat dalam bentuk produk turunannya. Produk turunan kitin, seperti glukosamin dan N-Asetilglukosamin, memiliki nilai ekonomi yang tinggi sebagai bahan baku alternatif di berbagai industri seperti farmasi dan pangan. Proses degradasi kitin menjadi senyawa tersebut dapat dilakukan melalui reaksi enzimatis dengan bantuan enzim kitinase yang diproduksi oleh bakteri. Penelitian ini bertujuan untuk mengetahui pengaruh pH (6, 7 dan 8), suhu (30ºC, 35ºC dan 40ºC) dan jenis substrat (koloidal kitin, kitin serbuk dan tepung cangkang udang) terhadap aktivitas kitinase Bacillus sp. RNT9. Parameter yang diuji adalah aktivitas kitinase (U/mL) dan kadar N-Asetilglukosamin (NAG) medium (ppm). Kedua parameter ini diukur secara kuantitatif dengan metode kolorimetri. Hasil penelitian menunjukan bahwa kondisi terbaik untuk menghasilkan aktivitas kitinase pada Bacillus sp. RNT9 adalah dengan medium pH 8, suhu inkubasi 35ºC dan jenis substrat kitin koloidal. Aktivitas kitinase tertinggi yang diproduksi Bacillus sp. RNT9 berturut-turut sebesar 0,0008 U/mL pada perlakuan pH 8 pada hari ke-2 fermentasi, 0,0013 U/mL yang diperoleh pada perlakuan suhu 35ºC hari untuk ke-4 dan 0,0010 U/mL yang diperoleh pada perlakuan jenis substrat koloidal kitin untuk hari ke-2 fermentasi. Konsentrasi NAG mencapai nilai tertinggi pada optimasi pH 8 untuk hari ke-2 fermentasi sebesar 9,5968 ppm. Pada optimasi suhu 35ºC untuk hari ke-4 fermentasi sebesar 32,387 ppm serta pada perlakuan optimasi jenis substrat koloidal kitin untuk hari ke-4 fermentasi sebesar 26,031 ppm. Fishery waste originating from shrimp, crabs and clams, generally contains chitin which is a polysaccharide. Chitin has a linear polymer structure consisting of β-1,4-N-acetyl-D-glucosamine monomers, and has many benefits in the form of its derivative products. Chitin derivative products, such as glucosamine and N-acetylglucosamine, have high economic value as alternative raw materials in various industries such as pharmaceuticals and food. The process of degradation of chitin into these compounds can be carried out through enzymatic reactions with the help of chitinase enzymes produced by bacteria. This study aims to determine the effect of pH (6, 7 and 8), temperature (30ºC, 35ºC and 40ºC) and type of substrate (colloidal chitin, chitin powder and shrimp shell flour) on the chitinase activity of Bacillus sp. RNT9. The parameters tested were chitinase activity (U/mL) and medium N-Acetylglucosamine (NAG) levels (ppm). Both of these parameters were measured quantitatively by the colorimetric method. The results showed that the best conditions for producing chitinase activity in Bacillus sp. RNT9 is with a medium of pH 8, incubation temperature of 35ºC and the type of substrate is colloidal chitin. The highest chitinase activity produced by Bacillus sp. RNT9 was 0,0008 U/mL, respectively, at pH 8 treatment on the 2nd day of fermentation, 0,0013 U/mL obtained at 35ºC temperature treatment for the 4th day and 0,0010 U/mL obtained at treatment type of chitin colloidal substrate for the 2nd day of fermentation. The concentration of NAG reached the highest value at the optimization of pH 8 for the 2nd day of fermentation of 9,5968 ppm. At the optimization temperature of 35ºC for the 4th day of fermentation it was 32,387 ppm and at the optimization treatment of chitin colloidal substrate for the 4th day of fermentation it was 26,031 ppm.

Reduction of Raoultella ornithinolytica TN5 Biofilm using Hot Water and Nanochitosan Fitriani, Khofifah Fajar; Nugraheni , Prihati Sih; Putra, Masagus Muhammad Prima; Puspita, Indun Dewi
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74564

Graphical Abstract Highlight Research The biofilm formation of Raoultella ornithinolytica on a stainless steel surface was analyzed Longer duration of hot water immersion leading to a higher reduction of Raoultella ornithinolytica biofilm on stainless steel surface. Longer duration of nanochitosan exposure leading to a higher reduction of Raoultella ornithinolytica biofilm on stainless steel surface The combination treatment of hot water immersion and nanochitosan shows higher efficacy to reduce Raoultella ornithinolytica biofilm on stainless steel surface compare to sodium hypochlorite treatment. Abstract The equipment surfaces in food processing industries have the potential to contaminate products. Bacteria on a surface are able to form a biofilm. This study aimed to determine the effect of a combination treatment using hot water immersion and nanochitosan on the reduction of R. ornithinolytica’s biofilm on stainless steel surfaces. R. ornithinolytica was applied to a stainless steel surface, incubated at 30oC for 48 hours, and tested for its reduction using hot water immersion treatment with different times. The best result from this treatment was when it was used in combination. The viability of cells was determined using a swab and the total plate count method. A scanning electron microscope was used for qualitative observations of biofilm formed on stainless steel before and after sanitation. The result showed that 10 minutes of hot water immersion resulted in significant R. ornithinolytica biofilm reduction compared to 5 minutes of treatment (p<0.05). Furthermore, the combination treatment of 10 minutes of hot water with 15 minutes of nanochitosan (0.1%) immersion showed the highest percent reduction of R. ornithinolytica biofilm (p<0.05). The ability of the combination treatment to eliminate R. ornithinolytica biofilms is equivalent to or even better than sodium hypochlorite treatment.

Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. : Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour Salamah, Zahra Rizki; Sahubawa, Latif; Puspita, Indun Dewi; Putra, Mgs. Muhammad Prima
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 28 No 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6)
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.v28i6.61903

Garam krosok dan rumput laut memiliki beragam manfaat di bidang pangan dan non-pangan. Fungsi penting dari garam krosok terhadap kulit, yaitu menjaga keseimbangan elektrolit, detoksifikasi, eksfoliasi, menyeimbangkan pH, dan antibakteri (menyembuhkan jerawat kulit). Penelitian ini bertujuan untuk menentukan konsentrasi terbaik tepung Sargassum sp. pada garam mandi berdasarkan aktivitas antioksidan dan standar mutu sabun mandi padat dan cair serta perhitungan nilai ekonomisnya. Garam mandi diolah dengan mencampurkan garam krosok, tepung rumput laut Sargassum sp., dan minyak asiri. Perlakuan penambahan tepung Sargassum sp., yaitu 0 (kontrol), 2, 4, dan 6%. Parameter yang dianalisis meliputi kadar air, pH, tinggi busa, waktu larut, aktivitas antioksidan metode DPPH, profil atribut sensori dengan Quantitative Descriptive Analysis (QDA) dan perhitungan nilai ekonomi. Rendemen tepung Sargassum sp. (12,5%), kadar air (10,39%), dan aktivitas antioksidan (33,16%). Rerata nilai kadar air garam mandi (4,10-4,37%); pH (6,31-7,05); tinggi busa (0,13-0,43 cm); waktu larut (1,32-1,44 menit); serta rerata nilai IC50 sebesar 100,9214±0,411-261,8415±0,147 ppm. Atribut sensori garam mandi, yaitu aroma minyak esensial lavender, aroma minyak kayu putih, aroma mint, aroma rumput laut kering, warna putih garam, kilap gula batu, cokelat momogi, tekstur keras, garam kasar, butiran pasir, licin, dan kesat. Nilai ekonomi garam mandi adalah Rp 92.520/pcs (75 mL). Penambahan tepung Sargasum sp. 6% menghasilkan karakteristik garam mandi terbaik berdasarkan standar mutu sabun mandi padat (SNI 3532:2021) dan sabun mandi cair (SNI 06-4085-1996).

Investigation of anisakis infection and allergic potential on largehead hairtail (Trichiurus lepturus) from south coast of Yogyakarta Indonesia Prima Putra, Masagus Muhammad; Busyro, Ihda Khozainul; Puspita, Indun Dewi; Setyobudi, Eko
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 3 (2025): SEPTEMBER 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.3.45035

Anisakis spp. are parasites distributed worldwide that often infect marine fish species. This study investigated the prevalence, mean intensity, and Anisakis larvae species, and identified the allergenic potential of T. lepturus caught in the southern coasts of Yogyakarta, Indonesia. In total, 50 fish that were caught by the fishermen were measured for length and weight and examined for Anisakis larvae infection. The results showed that larvae were found in the abdominal cavity (87.03%), organs (7.95%), gonads (2.93%), and digestive systems (2.09%). The prevalence of Anisakis infection was high (64%), with a mean intensity of 7.47 larvae/fish. Molecular analysis revealed that the nematode was Anisakis typica. Therefore, it poses a potential health risk to humans. Consuming fish infected with Anisakis can cause allergic reactions even after the fish has been cooked. The identification was done through protein profile antigen detection of fish flesh, both infected and non-infected, using SDS-PAGE. In this study, the heating process was applied (60, 90, and 120) for 15 minutes. The result of allergenic potential detection from T. lepturus infected by Anisakis showed four protein bands correlated with Anisakis allergens Ani s 1 (24 kDa), Ani s 2 (97 kDa), Ani s 3 (41 kDa), and Ani s 7 (139 kDa) in all the infected fish, both fresh and processed.Keywords:AnisakisAllergenInfectionIntensityPrevalence

Investigation of anisakis infection and allergic potential on largehead hairtail (Trichiurus lepturus) from south coast of Yogyakarta Indonesia Prima Putra, Masagus Muhammad; Busyro, Ihda Khozainul; Puspita, Indun Dewi; Setyobudi, Eko
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 3 (2025): SEPTEMBER 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.3.45035

Anisakis spp. are parasites distributed worldwide that often infect marine fish species. This study investigated the prevalence, mean intensity, and Anisakis larvae species, and identified the allergenic potential of T. lepturus caught in the southern coasts of Yogyakarta, Indonesia. In total, 50 fish that were caught by the fishermen were measured for length and weight and examined for Anisakis larvae infection. The results showed that larvae were found in the abdominal cavity (87.03%), organs (7.95%), gonads (2.93%), and digestive systems (2.09%). The prevalence of Anisakis infection was high (64%), with a mean intensity of 7.47 larvae/fish. Molecular analysis revealed that the nematode was Anisakis typica. Therefore, it poses a potential health risk to humans. Consuming fish infected with Anisakis can cause allergic reactions even after the fish has been cooked. The identification was done through protein profile antigen detection of fish flesh, both infected and non-infected, using SDS-PAGE. In this study, the heating process was applied (60, 90, and 120) for 15 minutes. The result of allergenic potential detection from T. lepturus infected by Anisakis showed four protein bands correlated with Anisakis allergens Ani s 1 (24 kDa), Ani s 2 (97 kDa), Ani s 3 (41 kDa), and Ani s 7 (139 kDa) in all the infected fish, both fresh and processed.Keywords:AnisakisAllergenInfectionIntensityPrevalence

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