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All Journal Media Teknologi Hasil Perikanan Torani Journal of Fisheries and Marine Science CIRCUIT: Jurnal Ilmiah Pendidikan Teknik Elektro Jurnal Penelitian Pendidikan IPA (JPPIPA) KACANEGARA Jurnal Pengabdian pada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Zona Laut : Jurnal Inovasi Sains dan Teknologi Kelautan Jurnal Bluefin Fisheries Jurnal Airaha Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Geografi LIngkungan Tropik (Journal of Geography of Tropical Environments) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Soeprijadi, Liliek
Politecnic Of Maritime And Fisheries Karawang
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Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Abstract

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting
Application of GMP and SSOP to the Production of Natural CO Frozen Red Kakap (Lutjanus sp.) Fillets at PT. Alam Jaya Surabaya Pola S.T. Panjaitan; Iman Mukhaimin; Dita Dwi Ambarwati; Rahmad Surya Hadi Saputra; Liliek Soeprijadi
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.242

Abstract

According to BKIPM-KKP data, throughout 2022 - 2023 there were a total of 29 cases or 0.028% of the total 102,570. The cause was the finding of heavy metal content such as mercury that exceeded the threshold, namely 2 cases in Germany and 2 cases in France. In addition, 1 rejection case in Spain related to the lack of temperature control, and 1 case in Russia related to the finding of E. coli bacteria. One of the considerations for consumers in choosing products to be consumed is to ensure that the food produced is safe for health with guaranteed hygiene. The implementation of good production methods and sanitation procedures is based on a standard guideline, namely Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedure (SSOP). This study aims to determine the GMP and SSOP of frozen red snapper fillets. The methods used were observation, interview, and active participation. The results of the cold chain implementation are in accordance with the standard, the results of the yield calculation are in accordance with the company standard of 43-44%, the results of GMP and SSOP analysis have met the standards of PERMEN KP Number 17 of 2019. Key words: GMP; SSOP; Fillet; CO
PELATIHAN OLAHAN IKAN NILA BERNILAI TAMBAH DI DESA KAWALI CIAMIS JAWA BARAT Saputra, Rahmad Surya Hadi; Napitupulu, Romauli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tumohon; Anasri, Anasri; Mukhaimin, Imam
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1552

Abstract

Desa Kawali is one of the Smart Fisheries Villages (SFVs) located in the Kawali District, with its main commodity being tilapia fish. Currently, there are approximately 4,000 fish ponds around the location of Desa Kawali with immense potential. The abundant production of tilapia fish, supported by extensive aquaculture land, can serve as a primary asset in ensuring food security for the village community and also in enhancing their welfare. The welfare of the residents of Desa Kawali largely depends on tilapia fish, which are marketed in the form of live fish or ready-to-consume products. While there is a growing number of processed fish products, the variety and quantity of processed products produced are still limited. Community service is conducted using the Participatory Rural Appraisal (PRA) approach. The PRA method is an approach to community empowerment that emphasizes the involvement or participation of the community in all activities, with external facilitators serving as guides to facilitate community activities. It is a participatory action research method designed to encourage active participation of the community in the development process. The results of the community service activities conducted, ranging from the delivery of materials to practical product manufacturing and packaging, can be summarized as follows: the community service activities conducted provide numerous benefits to the participants. These activities also impact the skills of the participants, and with proper and attractive product packaging, the processed products become more marketable
Addition of Milkfish (Chanos chanos) Bone Meal into the Churros Product Soeprijadi, Liliek; Ratnaningtyas, Susi; Cahyani, Fahtia Dwi
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8342

Abstract

Milkfish production in Karawang in 2016 was 19,166 tonnes which resulted in high bone waste. Therefore, there is a need for innovation in the utilisation of milkfish bone meal as a nutritional enhancer for churros products. The purpose of this study was to determine the process flow of making churros with the addition of milkfish bone meal, determine the quality of hedonic test, determine the chemical quality of microbiological levels, determine the appropriate packaging and business analysis of churros. Churros were made in four treatments with formulations F0 without the addition of milkfish bone meal, F1 2.5%, F2 5%, and F3 7.5%. The results showed that hedonic testing of churros with F3 was the best formulation with a moisture content of 5.73%, the highest moisture content was 37.9% in F0. Ash content in F0 0.56%, F1 2.26%, F2 2.83%, F3 4.13. The calcium content in sample F0 was 10.8.99 mg/100g, F3 1470.71 mg/100g. The results of phosphorus testing on churros, sample F0 as much as 982.2 mg / kg, while in F3 has a phosphorus content of 6,516.75 mg / kg. The ALT test results on F0 and F3 churros have met the SNI 8372: 2018 standard with a value of 2.5 x 103 colonies/gram in all samples. The results of the business analysis of milkfish bone meal churros are said to be feasible with a selling price of 45,000 per package.
Co-Authors Abidin, Muhammad Zaihafiz Zainal Adi, Catur Pramono Anasri, Anasri Aripudin Aripudin Aripudin, Aripudin Asep Irwan Cahyani, Fahtia Dwi Chrisoetanto P. Pattirane Dian Sutono Dita Dwi Ambarwati Firman Agus Firman Agus H. H, Firman Agus Iftinan Nabila Indri yanni Ismail, R. Moh. Ismail, R.Moh Istiqomah, Titis Lilis Ambarwati Marleni, Novita Rizki Moch Farid Wadji Mukhaimin, Imam Mukhaimin, Iman Mukti Ali Napitupulu, Romauli Juliana Napitupulu, Romaulli Juliana Panjaitan, Pola S. T. Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tomohon Panjaitan, Pola Sabar Tumohom Panjaitan, Pola Sabar Tumohon Panjaitan, Tina F.C. Pasaribu, Roberto Patar Perdana, Randiki Gusti Piasari, Roza Pola S.T. Panjaitan Pola Sabar Tumohon Panjaitan Rachma, Sasya Karina Rahmad Surya Hadi Saputra RATNANINGTYAS, SUSI Reva Fiani Rina, Dede Riyan Nata Riza Rizkiah Rizkiah, Riza Roni Sewiko SANDY SAPUTRA Saputra, Rahmad Surya Hadi Sebayang, Elvi A. Sewiko Sewiko Sikumbang, Mohammad Nuril Akbar Soedrijanto, Angky Soeharso, Agusta Putri Balqis Linda Sri Sulastri Tanjung, Anasri Wulansari, Devi yanni, Indri