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All Journal Buletin PSP AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JMM (Jurnal Masyarakat Mandiri) Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Penyuluhan Perikanan dan Kelautan JURNAL PERIKANAN TROPIS Grouper: Jurnal Ilmiah Perikanan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Buletin Jalanidhitah Sarva Jivitam Jurnal Airaha Barakuda 45 Jurnal Penelitian Chanos Chanos JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara
Aef Permadi
Politeknik Ahli Usaha Perikanan
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Optimalisasi Rendemen Ikan Tuna (Thunnus Sp.) Loin Beku Dengan Metode Kaizen di PT. X-Jakarta Utara Waluyo Waluyo; Aef Permadi; Randi B.S. Salampessy; Andi Perdana Gumilang; Diah Ayu Sri Utami; Niken Dharmayanti
Barakuda'45 Vol 4 No 1 (2022): Edisi April
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (939.539 KB) | DOI: 10.47685/barakuda45.v4i1.222

Abstract

PT. X-North Jakarta produces Frozen Loin Tuna. The problem faced is the low value of yields that do not meet the company's standards. The purpose of the study is to (i) know the flow of the process of processing frozen loin tuna. (ii) understanding the quality of frozen loin tuna (iii) implementing kaizen using the fishbone method or a fish bone diagram (iv) understanding corrective actions for increasing yield and productivity (v) intervening in increasing yield and productivity (vi) calculating the estimated profit after interventionThe research was conducted from March to June 2021 at PT. X-North Jakarta. The method used is observation, with the type of data taken being primary and secondary data. Analysis of the Kaizen method obtained results showing that low yields were caused by several factors ranging from humans, methods, raw materials, and machines. After conducting an observation analysis of the yield value, it was found that the standard yield can be increased by 3% in tuna at a size of 20–50 kg, namely from the yield value of 49% can be increased to 52% and the size of 10–20 kg, the yield value of 48% can be increased to 51%. Profits can increase by Rp. 96,000/40 kg of raw materials with a 3% increase in size from 20 kg to 40 kg, and profits can increase by as much as Rp. 2,790,000,000/620,000 kg of raw materials if calculated over a time cycle (years). Improvements will occur if there is supervision and discipline of employees, equipment maintenance, and a need to carefully choose raw material.
KARAKTERISTIK MUTU MINYAK IKAN BANDENG DENGAN PENAMBAHAN ANTIOKSIDAN BHT DAN ASAM ASKORBAT DALAM MAKRO KAPSUL Aef Permadi; Resmi R Siregar; Widi Astuti; Niken Dharmayanti; I Ketut Sumandiarsa; Mohammad Sayuti; Siti Zachro Nurbani; Nofi Sulistyo Rini; Yudi Prasetyo Handoko
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 1 (2022): JKPT Juni 2022
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v5i1.11173

Abstract

Ikan Bandeng merupakan ikan yang populer dikalangan masyarakat karena memiliki citarasa yang gurih dan enak. Ikan Bandeng mengandung 20,53% protein dan 6,73% lemak, sehingga digolongkan sebagai ikan berprotein tinggi dan berlemak sedang . Penelitian ini bertujuan untuk mengetahui pengaruh penambahan antioksidan BHT 0,02% dan BHT + Asam askorbat (3:1) dengan konsentrasi 0,02% terhadap mutu minyak ikan bandeng. Minyak Ikan bandeng yang telah dikapsul, disimpan pada suhu ruang dan dilakukan pengujian mutu yang meliputi pengujian Asam Lemak Bebas, Bilangan Peroksida, Bilangan Iod. Pengujian Asam Lemak Bebas (ω-3,6 dan 9), Bilangan Peroksida, dan Bilangan Iod dilakukan setiap 4 hari sekali. Hasil pengamatan mutu minyak ikan selama 56 hari yang meliputi pengujian Kandungan Asam Lemak Bebas di peroleh data bahwa kenaikan yang sama terjadi pada tiga perlakuan hingga hari ke-24, sedangkan minyak ikan dengan penambahan BHT 0,02% mengalami laju kenaikan yang lebih lambat daripada minyak ikan dengan penambahan antioksidan BHT + Asam askorbat. Bilangan peroksida pada ketiga perlakuan mengalami trend kenaikan yang berbeda pada minyak ikan penambahan BHT 0,02% masih memenuhi standar hingga hari ke-24 sedangkan pada minyak ikan dengan penambahan antioksidan BHT + Asam askorbat hanya memenuhi standar hingga hari ke-12, sedangkan pada minyak ikan tanpa penambahan antioksidan 0% (kontrol) sudah mengalami kenaikan sejak penyimpanan pada hari ke-4. Bilangan Iod pada ketiga perlakuan tidak menunjukan perbedaan baik pada minyak ikan BHT 0,02%, BHT + Asam askorbat maupun minyak ikan 0% (kontrol).
PELATIHAN PENGOLAHAN BABY CRAB KRISPI DI PROVINSI BANTEN Mohammad Sayuti; Heny Budi Purnamasari; I Ketut Sumandiarsa; Yuliati H. Sipahutar; Simson Masengi; Niken Dharmayanti; Resmi Rumenta Siregar; Siti Zachro Nurbani; Randi Bokhi S. Salampessy; Asriani Asriani; Aef Permadi; Yudi Prasetyo Handoko; Achmad Poernomo; Rufnia Ayu Afifah; Aghitia Maulani; Nur Hidayah; Rahmat Yuliandri; Sri Siswahyuningsih; Anugerah Anugerah; M. Chotim
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 6 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v6i6.10938

Abstract

Abstrak: Desa Pagedangan Ilir merupakan desa yang mempunyai potensi yang sangat besar di bidang perikanan khususnya baby crab. Perlu pemanfaatan potensi baby crab di Desa Pagedangan Ilir dengan mengolahnya untuk meningkatkan nilai tambah baby crab. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan keterampilan masyarakat Desa Pagedangan Ilir dalam mengolah baby crab krispi. Kegiatan pengabdian dilakukan dengan dua tahap, tahap pertama yaitu pemberian materi yang dilakukan melalui ceramah dan diskusi secara tatap muka (luring) sedangkan tahap kedua yaitu kegiatan praktik pengolahan baby crab krispi yang dilakukan secara langsung. Kegiatan pengabdian ini diikuti oleh 15 orang peserta dengan 3 (tiga) kelompok dan masing-masing kelompok terdapat 5 orang peserta, evaluasi dilakukan setelah semua kegiatan pelatihan selesai. Tahapan kegiatan ini meliputi koordinasi awal kegiatan, pembukaan, pemberian materi (teori), praktik pengolahan baby crab dan evaluasi. Hasil pengabdian menunjukkan masing-masing peserta mampu mengolah baby crab krispi, mampu membuat desain kemasan, mampu menghitung analisa usaha dan mampu membuat pemasaran produk secara digital. Kegiatan pengabdian dapat meningkatkan keterampilan masyarakat dalam mengolah baby crab krispi krispi.Abstract: Pagedangan Ilir Village is a village that has enormous potential in the field of fisheries, especially baby crab. It is necessary to utilize the potential of baby crab in Pagedangan Ilir Village by processing it to increase the added value of baby crab. The purpose of this service activity is to improve the skills of the people of Pagedangan Ilir Village in processing crispy baby crab. Service activities are carried out in two stages, the first stage is the provision of material through lectures and discussions face-to-face (offline) while the second stage is the practice of processing baby crab crispy which is carried out directly. This service activity was attended by 15 participants with 3 (three) groups and each group had 5 participants, the evaluation was carried out after all training activities were completed. The stages of this activity include initial coordination of activities, opening, providing material (theory), baby crab processing practices and evaluation. The results of the service showed that each participant was able to process crispy baby crab, able to make packaging designs, able to calculate business analysis and able to make product marketing digitally. Service activities can improve community skills in processing crispy baby crabs.
Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies Aef Permadi; Rufnia Ayu Afifah; Dita Ambar Kartika Apriani; Farida Ariyani
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 3 (2022): December 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.731

Abstract

Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were used to analyze the data, followed by Duncan’s additional testing as necessary. The results showed that water-soluble chitosan was impacted by H2O2 concentration in that its yield and ash content decreased, its color changed to a brownish, and its solubility in acid and moisture content all increased. According to De Garmo’s Effectiveness Index Test, 30% H2O2 concentration resulted in the best WSC. The addition of WSC did not affect the hedonic quality, protein, moisture, or carbohydrate contents of the cookies, but it did have an impact on the ash and fat contents. The ability of all cookie samples in all treatments to bind fat in liquified butter and peanut oil validates the use of cookies containing WSC in body weight loss research.
ANALISI ALTERNATIF PEMBANGUNAN PABRIK PEMBEKUAN UDANG VANNAAMEI (L. VANNAMEI) DI KABUPATEN KAUR PROVINSI BENGKULU Samawi, Ogi Ahmad; Poernomo, Achmad; Permadi, Aef
JURNAL PERIKANAN TROPIS Vol 10, No 1 (2023)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v10i1.6015

Abstract

The potential of fisheries in Bengkulu Province is very large. Kaur Regency is one of the regencies in Bengkulu Province, which has a trend of vannaamei shrimp (L. vannamei) production in Kaur Regency which always increases every year. Production of vannamei shrimp (L. vannamei) in 2019 reached 950 tons in 2021, it reached 4,524 tons. This study aims to determine what alternatives can be done for planning the construction of a vannamei shrimp (L. vannamei) freezing plant. This study uses the SWOT analysis method. The results showed that the strategy needed was aggressive. Alternative strategies are; to improve the quality of materials and equipment for cultivation processes; recruit competent workforce in the field of marketing for the expansion of the domestic market; improve the quality of human resources in facing the international market; the vast market share of shrimp provides an opportunity for Kaur Regency to develop a frozen shrimp processing industry which is also strongly supported by the government; build cold storage to accommodate the production of vannamei shrimp (L. vannamei); the government or related stakeholders can immediately build facilities such as an ice factory and add electricity to support the continuity of the shrimp industry in Kaur Regency; increase capital by borrowing from banks or partners to increase production or expand shrimp marketing; and build relationships between the government, stakeholders related to shrimp farmers to collect production results.Keywords: SWOT analysis; Alternative Processing Unit Development Planning
Karakteristik Fisiko-kimia Agar-agar dari Gracilaria verrucosa pada Lokasi yang Berbeda Siregar, Resmi Rumenta; Permadi, Aef; Wijaya, Virgian Mega
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): Desember 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i2.993

Abstract

Berbagai upaya mendapatkan agar-agar yang baik telah dilakukan seperti modifikasi penanganan hingga modifikasi proses pengolahannya. Namun mutu bahan baku yang masih rendah, masih menjadi permasalahan. Beberapa studi terkait mutu yang berkaitan dengan penanganan, metode dan waktu pemanenan serta teknik penanaman telah banyak dilakukan. Namun identifikasi terhadap mutu agar-agar yang dihasilkan dari Rumput laut Gracilaria verrucosa hubungannya dengan lokasi hidupnya belum dilakukan, sehingga penelitian ini diharapkan memberikan informasi lokasi perairan yang terbaik diantara tiga lokasi (Serang, Brebes, dan Pasuruan) dilihat dari mutu agar-agar yang dihasilkan. Metode penelitian dilakukan dengan observasi dan ekperimental laboratorium. Agar-agar diolah sesuai dengan metode di PT. Java Biocolloid, yang meliputi seleksi bahan baku, perlakuan basa, perlakuan asam 1, pemucatan, perlakuan asam 2, ekstraksi, filtrasi, penjendalan, pengepresan, pengeringan dan penepungan. Pengujian karakteristik agar-agar dilakukan di laboratorium milik PT. Java Biocolloid, meliputi uji kadar air, kadar abu, viskositas, gelling point, dan pH. Data dianalisis dengan ANOVA dengan taraf signifikansi 95%, dan dilanjutkan dengan uji Tukey. Penelitan menunjukkan bahwa, agar-agar terbaik diperoleh dari Serang dengan viskositas 7,67 cP; gelling point 34,17oC; pH 7, 7; kadar air 20,15% dan kadar abu 4,35%. Nilai tersebut memenuhi standar PT. Java Biocolloid. Terdapat perbedaan yang nyata pada viskositas, gelling point, kadar air dan kadar abu pada ketiga lokasi, sedangkan pH tidak menunjukkan perbedaan yang nyata. Uji Tukey menunjukkan bahwa viskositas dan gelling point agar-agar dari Serang berbeda dengan viskositas dan gelling point agar-agar dari Brebes dan Pasuruan. Kadar air agar-agar dari Serang dan Brebes berbeda dengan agar-agar dari Pasuruan. Kadar abu berbeda pada ketiga lokasi.ABSTRACTSome techniques have been done to produced good quality of agars such as modifying handling and processing steps. In fact, quality of raw material was the main problem. Several studies on the quality of seaweed have been carried out. However, identification of the quality of agars produced from Gracilaria verrucosa in relation to the location has not been done. Thus, this research is expected to shown the best location (Serang, Brebes, and Pasuruan) in terms of the agars quality. Research was carried out by observation and laboratory experiments. Agars was produced based on PT. Java Biocolloid methode, include raw material selection, alkaline treatment, acid treatment, bleaching, extraction, filtration, densification, pressing, drying, and flouring. Physicochemical characteristics was tested at the PT. Java Biocolloid laboratory, include water content, ash content, viscosity, gelling point and acidity. Data were analyzed by one way ANOVA (95% of significance level), followed by Tukey. Result shown that the best quality of agars is from Serang which 7.67 cP of viscosity; 34.17oC of gelling point; 7.7 of pH; 20.15% of water content; and 4.35% of ash. These compositions meets the PT. Java Biocolloid requirements. Statistic analysis show the differencies on viscosity, gelling point, water content, ash of agars at three locations, while location did not have effect on pH. Furthermore, viscosity and gelling point of agars from Serang were different from Brebes and Pasuruan. While water content of agars at Serang and Brebes is different from agars at Pasuruan. Ash content was different at all locations.
INOVASI FORMULASI BUBBLE TEA UNTUK MENINGKATKAN KUALITAS SENSORIS DAN DAYA TARIK KONSUMEN Ningsih, Trisna; Dharmayanti, Niken; Masengi, Simson; Ilyasha, Adjeng Destri Illa; Permadi, Aef; Soeharso, Agusta Putri Balqis Linda
Chanos Chanos Vol 23, No 1 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i1.15584

Abstract

Bubble tea is a food that is rich in antioxidants. Antioxidants are compounds that have many important benefits for the body because of their ability to fight free radicals. Free radicals are unstable molecules that can damage body cells and contribute to various diseases. The purpose of this study was to determine the best formulation of a combination of sodium alginate and calcium chloride based on the level of preference and nutritional content in it. This study used 9 treatments, namely the addition of sodium alginate with a concentration of 0,8%; 1% and 1,2% combined with calcium chloride with a concentration of 1%; 1,2% and 1,5%. The parameters tested included hedonic tests, water content tests, ash content tests, protein content tests and antioxidant activity tests. The results showed that the combination of sodium alginate and calcium chloride additions had an effect on consumer acceptance. The best formulation in treatment X2Y3 was with a sodium alginate concentration of 10 g and a calcium chloride concentration of 15 g taken from the results of the highest hedonic test based on consumer acceptance of products with a water content of 90,93 ± 0,0173%; ash content 0,39 ± 0,0004%; protein content 0,25 ± 0,0007% and antioxidant 8,719.33 ± 146,11 µmol Fe2/g. Bubble tea merupakan makanan yang kaya akan kandungan antioksidan di dalamnya. Antioksidan adalah senyawa yang mempunyai banyak manfaat penting bagi tubuh karena kemampuannya yang dapat melawan radikal bebas. Radikal bebas adalah molekul yang tidak stabil yang dapat merusak sel-sel tubuh dan berkontribusi pada berbagai macam penyakit. Tujuan dari penelitian ini adalah menentukan formulasi terbaik kombinasi antara natrium alginat dan kalsium klorida berdasarkan tingkat kesukaan dan kandungan nutrisi didalamnya. Penelitian ini menggunakan 9 perlakuan yaitu penambahan natrium alginat dengan konsentrasi 0,8%; 1% dan 1,2% yang dikombinasikan dengan kalsium klorida dengan konsentrasi 1%; 1,2% dan 1,5%. Parameter yang diuji meliputi uji hedonik, uji kadar air, uji kadar abu, uji kadar protein dan uji aktivitas antioksidan. Hasil penelitian menunjukkan kombinasi penambahan natrium alginat dan kalsium klorida berpengaruh terhadap penerimaan konsumen. Formulasi terbaik pada perlakuan X2Y3 yaitu dengan konsentrasi natrium alginat 10 g dan konsentrasi kalsium klorida 15 g yang diambil dari hasil pengujian hedonik tertinggi berdasarkan penerimaan konsumen terhadap produk dengan kadar air 90,93 ± 0,0173%; kadar abu 0,39 ± 0,0004%; kadar protein 0,25 ± 0,0007% dan antioksidan 8.719,33 ± 146,11 µmol Fe2/g.
ANALISIS ADOPSI TEKNOLOGI PEMBUATAN PETIS DARI LIMBAH PENGOLAHAN PINDANG DI KABUPATEN SUKABUMI Prasetyati, Sukma Budi; Permadi, Aef; Taryoto, Andin H
PELAGICUS Volume 2 Nomor 2 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i2.8874

Abstract

ABSTRAKAdopsi dalam proses penyuluhan adalah penerimaan responden terhadap inovasi teknologi yang diberikan melalui kegiatan penyuluhan. Tujuan dari penelitian ini adalah untuk menganalisis hubungan antara variabel karakteristik inovasi (X1); karakteristik pengolah pindang (X2); serta metode pelatihan dan kunjungan (X3) terhadap tingkat adopsi inovasi teknologi pembuatan petis (Y) pada pengolah pindang. Jumlah responden yang diamati adalah 41 orang. Analisis deskriptif digunakan sebagai metode analisis. Selain itu juga digunakan analisis korelasional rank-spearman dan uji z untuk menentukan signifikansi hubungan antar variabel. Hasil analisis menunjukkan bahwa nilai koefisien korelasi variabel X1 dan Y adalah 0, 640 yang berarti kuat, signifikan dan searah; nilai koefisien korelasi variabel X2 dan Y adalah 0,358 yang berarti rendah, signifikan dan searah; dan nilai koefisien korelasi variabel X3 dan Y adalah 0,578 yang berarti cukup kuat, signifikan dan searah. Berdasarkan analisis usaha diketahui bahwa produk petis memberikan tambahan pendapatan bagi pengolah pindang. ABSTRACTAdoption in the extension learning process is a changing of knowledge, attitude, or skill after received innovation technology from extension agent. The aims of this research were knowing the correlation between innovation characteristic (X1); potential users characteristic (X2); training and visit method (X3) to the innovation adoption rate of pindang processors (Y). Observed respondents were 41. The data analysis method that was used were descriptive analysis; correlation rank spearman analysis, and z-test to determine correlation significance between the variables. The results showed that the correlation coefficient value between X1 and Y was 0,640 which mean high, significant, and positive; the correlation coefficient value between X2 and Y was 0,358 which mean low, significant, positive; and the correlation coefficient value between X3 and Y was 0,578 which mean moderate high, significant, positive. According to business analysis, petis has been giving additional revenue for pindang processors.
Processing of Noodle Sticks with The Addition of Catfish Meat Flour (Clarias Sp.) Adi, Catur Pramono; Panjaitan, Pola Sabar Tumohom; Permadi, Aef; Agustin, Anis
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10942

Abstract

The processing of this stick noodle with the addition of catfish flour aims to provide innovation and fortification of fisheries, increase the nutritional content, especially protein and the utilization of nutritious raw materials from fishery commodities, so that people can enjoy snacks with added nutritional value that is good for the body. The objectives of this study were: 1. Making catfish stick noodles from raw materials to the final product, and 2. Knowing the quality characteristics of catfish sticks with the addition of catfish flour. The results showed that: a. The process of processing stick noodles with the addition of catfish flour (Clarias Sp) with the following process flow: Making catfish meal (Weighing, Washing I, Weeding, Washing II, Separating meat, Leaching or washing in cold water 4˚C ± 5 minutes with water ratio 1:4 (2-3 times until clean from fat and blood), Squeezing, Steaming (80˚C ± 20 minutes), Baking (temperature 60˚C 10 hours), Milling and Filtering (blender until smooth 2-3 times) and preparation of ingredients (wheat flour, sago flour, catfish meat flour, eggs, salt and water), kneading (dough until smooth), dough formation (dough in sheet form using a roller machine until thin and evenly distributed, then in the shape of noodles using noodle printing machine), Drying (using an oven 50˚C ± 20 minutes), Frying (using low heat), b. The best formulation for making stick noodles with the addition of catfish flour with a percentage of flour. The catfish is 5% with an average of 6.6 which means it likes sample A5 quite a bit.
Estimated of Shelf Life Salem Fish Crackers (Scomber japonicus) with Polypropylene Plastic Packaging and Metalized Plastic in Poklahsar Mina Sejahtera, Tangerang Permadi, Aef; Afifah, Rufnia Ayu; Latifa, Dian; Hidayah, Nur; Salampessy, Randi B.S.; Handoko, Yudi Prasetyo; Maulani, Aghitia
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.11066

Abstract

Information on the shelf life of food products is one of the information that must be included on the label of food product packaging.  This study aims to obtain the estimated shelf life  of fried salem  fish cracker products  (Scomber japonicus)  packaged in polypropylene plastic  and metalized plastic.  Fried salem fish crackers (Scomber japonicus) are produced by Poklahsar "Mina Sejahtera" in Teluk Naga District, Tangerang Regency.  The estimated shelf life is carried out using the acceleration method with the critical moisture content model (Labuza model). The test results showed that the crackers had a water content of 2.67%. and a critical water content at the 9th hour with a water content of 6.53.%.   The permeability of polypropylene packaging and metalized plastic packaging is 0.0133 and 0.0032, respectively.  The results of the estimated shelf life of fried salem fish crackers (Scomber japonicus) packed with metalized plastic packaging with a thickness of 0.06 mm have a shelf life of 366 days and crackers packed with polypropylene packaging with a thickness of 0.08 mm have a shelf life of 130 days.  This shows that metalized plastic packaging has a better ability to maintain the durability of fried salem fish crackers.
Co-Authors Achmad Poernomo Achmad Poernomo Adi, Catur Pramono Afifah, Rufnia Ayu Agus Heri Purnomo Agus Heri Purnomo AGUSTIN, ANIS Anasri Tanjung Andi Perdana Gumilang Angky Soedrijanto Antonius Kurniawan Anugerah Anugerah Aripudin Aripudin Asriani Asriani Asriani Bertiantono, Anugrah Daniel R. Monintja Devi Wulansari Dharmayanti, Niken Diah Ayu Sri Utami Dita Ambar Kartika Apriani Farida Ariyani Fatahuddin Fatahuddin Ghayah Fattaah Sya Handoko, Yudi Prasetyo Hari Eko Irianto Heny Budi Purnamasari Heny Budi Purnamasari I Ketut Sumandiarsa Ilyasha, Adjeng Destri Illa Jaulim Sirait Ketut Sumandiarsa Latifa, Dian M. Chotim Masengi, Simson Maulani, Aghitia Mita Wahyuni Niken Dharmayanti Nofi Sulistyo Rini Norma Aprilia Fanni Nova Herliza Nur Afifah Nur Hidayah Nur Hidayah Nur Hidayah Nurbani, Siti Zachro Panjaitan, Pola Sabar Tumohom Prasetyati, Sukma Budi Purnamasari, Henny Budi Putri, Nanda Anggiani Randi B.S. Salampessy Randi B.S. Salampessy Randi Bokhi S. Salampessy Resmi R Siregar Resmi R Siregar Resmi Rumenta Siregar Rufnia Ayu Afifah Safaruddin, Chotim Salampessy, Randi Bokhy S. Samawi, Ogi Ahmad Sayuti, Mohammad Simson Masengi Sipahutar, Yuliati H. Siregar, Resmi Rumenta Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Soeharso, Agusta Putri Balqis Linda Sri Siswahyuningsih Sumandiarsha, I Ketut Sunarya Sunarya Taryoto, Andin H Teuku Muamar Indra Akbarsyah Trisna Ningsih Waluyo Waluyo Waluyo Waluyo Widi Astuti Wijaya, Virgian Mega Yuliandri, Rahmat Yuliati H Sipahutar Yuliati H. Sipahutar