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All Journal Jurnal Teknologi Perikanan dan Kelautan
Nurjanah Nurjanah
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, IPB University
Agriculture, Biological Sciences & Forestry Education Library & Information Science

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REKAYASA ULANG DAN PEMBUATAN PROTOTIPE SLURRY ICE MACHINE BERKAPASITAS 0,7 TON DENGAN METODE SCRAPED-SURFACE Nur Mahmudi Ismail; Eko Fajar Nurprasetyo; Nurjanah Nurjanah; Hafit Isandono; Mohamad Taufik; Mala Nurilmala; Tati Nurhayati; Ahmad Syihan Ismail; Mahyudi Mahyudi
Jurnal Teknologi Perikanan dan Kelautan Vol 12 No 1 (2021): MEI 2021
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2939.111 KB) | DOI: 10.24319/jtpk.12.47-59

Abstract

Reengineering and prototype production of slurry ice machine using Scraped-surface methode of evaporator wich is called Ice Porridge Making Machine has been conducted to be operated in tropical area especially, Indonesia. Reengineering and slurry ice production was conducted toward the sampel acquired from commercial market. The reengineered machine could produce slurry ice with ice cristal fraction of 30-40% and liquid fraction of 60-70%. Furthermore, a 1 ton/24 hours prototype of slurry ice machine was designed and produced. The machine successfully produced slurry ice of 700 kg/24 hours capacity, then it was tested for durability transporting by a pick-up from Depok, West Java to Lampung, Tasikmalaya, West Java, operated using brackish water at shrimp farm; and Tanjung Lesung, Banten operated with sea water on 35 GT fishing vessel. The machine could produce slurry ice using sea water, brackish water, and solution of 4.0% NaCl. The slurry ice produced was effectively used to preserve the freshness of shrimps from South Lampung and Tasikmalaya compared of using crushed ice. Shrimp preserved by crushed ice showed blackened color at the fifth day storage, while shrimp preserved by slurry ice still looked fresh on 14th day of storage. All Indonesian fishermen and fishery industry should recognize and motivated applying slurry ice technology to improve their quality and productivity.
KEMUNDURAN MUTU IKAN BARONANG (Siganus javus) PADA PENYIMPANAN SUHU CHILLING Mala Nurilmala; Nurjanah Nurjanah; Aisyah Fatriani; Afkar Rona Indarwati; Rizsa Mustika Pertiwi
Jurnal Teknologi Perikanan dan Kelautan Vol 12 No 1 (2021): MEI 2021
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2707.123 KB) | DOI: 10.24319/jtpk.12.93-101

Abstract

Rabbitfish lives in waters of the mangrove to the reef at a depth of 6 meters. Rabbitfish usually is sold in a fresh condition. Generally, the low temperature has been used for fish handling technique to maintain its freshness. Thus, this study aimed to determine baronang fish quality deterioration from the Seribu Island using ice. The ratio of ice and fish was 1:1 (w/w). Determination of rabbitfish freshness was conducted by pH, TVB, and TPC measurements. Observation was every 24 hours for 3 days. The pH value decreased significantly at the 2nd day and the 3rd day. TVB value of rabbitfish on the first day was 10.57 mg N/100 g. This value indicated the fish was still fresh. However, the total number of microbes after 3 days of storage increased to 7.48 log CFU/g. Rabbitfish after 3 days storage was still suitable for consumption based on the pH and TVB values.
Co-Authors Afkar Rona Indarwati Ahmad Syihan Ismail Aisyah Fatriani Eko Fajar Nurprasetyo Hafit Isandono Mahyudi Mahyudi Mala Nurilmala Mohamad Taufik Nur Mahmudi Ismail Rizsa Mustika Pertiwi TATI NURHAYATI