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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Berkala Perikanan Terubuk Jurnal Airaha

Eddy Afrianto

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Author-ID : 2704576

Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemistry Education Engineering Environmental Science Social Sciences Other

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AMOUNT AND TYPE OF MICROBES ON THE COMMON CARP (Cyprinus carpio) IN JATILUHUR RESERVOIR WEST JAVA Indah Nurwulan; Eddy Afrianto; Iis Rostini; Intan Pratama
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted in Microbiology Laboratory of Biology Department, Faculty of Mathematics and Natural Sciences, Padjadjaran University in May 2017. The purpose of the research was to identify the number and types of microbes contained in carp (Cyprinus carpio) in Jatiluhur Reservoir, West Java. The method used in this research was sample survey method or field survey. The water and common carp sampling stations are divided into 3 stations, station 1 is located in Zone 1 (low density), station 2 is located in Zone 3 (medium density), and station 3 is located in Zone 5 (high density). Determination of sampling location water and fish is done based on Data Recapitulation of Density of Karamba Floating Net from the Department of Animal Husbandry and Fisheries of West Java.Water samples and fish mucus were tested using Total Plate Count (TPC) method using different specific media that is Trypticase Soy Agar (TSA), deMann Ragosa Sharpe Agar (MRSA), Kliger Iron Agaar (KIA), Thiosulphate Citrate Bile salts Sucrose Agar (TCBS), and Xylose Lysine Deoxycholate (XLD). Microbes can be known by species because they just grown on specific media that can directly showed the specific characteristics of certain microbial species based on the color of the colony. The parameter observed were microbiological test (TPC). The result of the research showed that there was Bacillus sp, Escherichia coli, Lactobacillus sp, Vibrio cholerae, Vibrio parahemoliticus, Vibrio spp, dan Shigella sp on the water samples and carp mucus. The result of research on water samples and fishery products in Jatiluhur Reservoir showed that water quality in Zone 1, Zone 3, and Zone 5 is still below the threshold of microbial contamination based on SNI 7388: 2009, while fish located in Zone 3 and Zone 5 is contaminated by Escherecia coli and Vibrio cholerae, exceed the threshold of SNI 7388: 2009 on microbial contamination in fresh fish.

ANALYSIS OF GOOD MANUFACTURING PRACTICE AT HOME INDUSTRY FOR CATFISH FLOSS IN PURWOSARI, KEDIRI REGENCY Susetyo Ilman Rosyadi; Eddy Afrianto; Achmad Rizal; Rusky Intan Pratama
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aims to study the application of Good Manufacturing Practice (GMP) at home industry for catfish floss in Purwosari, Kediri Regency. This research was conducted in May 2017, located in Purwosari Village Kandat Subdistrict Kediri Regency and Fisheries Processing Laboratory of Padjadjaran University. Laboratory testing was conducted at the Laboratory of Testing Services Faculty of Agricultural Industrial Technology Padjadjaran University and Laboratory of Control and Testing of Quality of Fishery Products of East Java. The method used is survey, by observing directly the flow of process for making catfish floss. Organoleptic testing with 20 semi-trained panelists. Based on the results of the research, the process of making catfish abon is the acceptance of materials, washing I, weeding, washing II, steaming, shredding, mixing, frying, slicing, packaging, storage and loading (no pressing process). Microbiological test (ALT Aerob: 1.7 x 102 Colonies / g, E. coli: <3 APM / g, Staphyloccocus aureus: <10 Colonies / g, Salmonella negative), chemical test (protein: 40.55% and air water: 4.83% ) and organoleptic test (7,2) according to SNI specification. Catfish floss is good in the specified quality specification, but there needs to be improvement in the processing process so that catfish floss can provide quality assurance and safety to the consumer.

Co-Authors Achmad Rizal Deasy Aprilisa Iis Rostini Indah Nurwulan Intan Pratama Izza M Apriliani Rusky Intan Pratama Susetyo Ilman Rosyadi Teguh Firmansyah Zahidah Hasan

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Journal : Berkala Perikanan Terubuk