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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Manfish Journal Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Natalia, Dessy Atika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science

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Produksi Kitosan dari Cangkang Rajungan (Portunus sp.) pada Suhu Ruang: The Production of Chitosan from Crab Shell (Portunus sp.) at Room Temperature Dessy Atika Natalia; Niken Dharmayanti; Fera Roswita Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36635

Abstract

Crab shell (Portunus Sp) can be used as a raw material for chitosan which obtained by hydrolyzing chitin by using strong alkali and high temperature. The use of high temperature during the process, producing chitosan without any thermal stage can be a possible solution to reduce hazard. The study aims to produce chitosan from crab shells using non thermal method. Chitosan was made through these stages: deproteination, demineralization and deacetylation. The yielded chitosan then characterized. The results showed that the chitosan has yellowish white color, in flakes form and odorless with moisture content 11,25 – 12,93%, ash content 1,62 – 1,75%, nitrogen content 5,12 – 5,45%, lipid content 0,25 – 0,49%, viscosity 37,50 – 38,33 cPs, solubility 99,55 – 99,57% and degree of deacetylation 57,64%. In conclusion chitosan can be made with non thermal method met the commercial standards of chitosan except for the low deacetylation. Processing chitosan with non thermal methode can be applied at small crab miniplant, thus the crab shells has more economical value.
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.
NUTRITIONAL AND MICROBIOLOGICAL PROFILE OF FERMENTED SKIPJACK TUNA VISCERA SILAGE BASED ON MOLASSES VARIATIONS AS A CANDIDATE FOR VALUE-ADDED FEED INGREDIENTS Yudana, IGP Gede Rumayasa; Hariyoto, Fitroh Fitroh Dwi; Ondang, Hetty MAGRITTHA PAULINE; TUMANDUK, Nova MAGDALENA; WEWENGKANG, Itje ANTI; Ticoalu, Fidel JAMES BONIFACIO; akbar, mohamad; Wowiling, Fernando; Rakhmayeni, Dyah ayu; NATALIA, DESSY ATIKA; Abdillah, Amelia
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20737

Abstract

This study aims to evaluate the nutritional and microbiological profiles of fermented skipjack tuna (Katsuwonus pelamis) entrails silage based on variations in molasses addition as a candidate for value-added feed ingredients. The study was conducted from September to November 2025 at the Processing Workshop of the Bitung Marine and Fisheries Polytechnic. The skipjack tuna entrails raw material was fermented for 14 days using probiotics as a source of Lactic Acid Bacteria (LAB) with molasses added at levels of 10%, 20%, and 30%. The parameters tested included crude protein, crude fat, Total Plate Count (TPC), total LAB, and the presence of Salmonella. The results showed that increasing the molasses level tended to decrease the protein content and produced variations in crude fat values in the silage product. Microbiological activity showed that LAB was higher in the 30% molasses treatment, while TPC was relatively stable in all treatments. All samples were declared safe for because they were Salmonella-negative. Overall, fermented skipjack tuna entrails silage with a molasses level of 10% provided a more optimal nutritional and microbiological profile than other treatments, making it a potential candidate for value-added feed ingredients in supporting the sustainable utilization of fishery waste
Co-Authors Abdillah, Amelia Dharmayanti, Niken Fera Roswita Dewi Fitroh Dwi Hariyoto Hariyoto, Fitroh Fitroh Dwi Mohamad Akbar, Mohamad Ondang, Hetty Magrittha Pauline Rakhmayeni, Dyah Ayu Ticoalu, Fidel Ticoalu, Fidel JAMES BONIFACIO Tumanduk, Nova Magdalena WEWENGKANG, Itje ANTI Wewengkang, Itje Danti Wowiling, Fernando Yudana, IGP Gede Rumayasa