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Filli Pratama

Fakultas Pertanian, Universitas Sriwijaya

Author-ID : 345887

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Veterinary Other

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Pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi Popy Marlina; Filli Pratama; Basuni Hamzah; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The objectives research is to examines the effect of temperature and storage time to characteristics ofrubber compoundthat was added with the fillers of activated coconut shell carbon and nano silica from rice husks. Rubber compound in this study is the use of a filler treatment activated coconut shell carbon 10 phr and nano silica from rice husks 40 phr. Experimental design include variations in temperature 60°C, 70°C and 80°C and storage time 1 day, 3 days, 5 days and 7 days, with three (3 ) repetition. The results showed temperature and storage time affects the characteristics of the rubber compound rubber compound , for the parameters of hardness , tensile strength , elongation at break and abrasion resistance. Characteristics rubber compound for hardness, tensile strength, elongation at break after ageing met the requirements of the Indonesian National Standards for pads dock rubber compound SNI06-3568-2006. Abrasion resistance rubber compound for all treatments after ageing the characteristics of rubber compound on the market , the range of 400-600 cm3.Keywords : rubber compound characteristics, storage time, temperatureAbstrakPenelitian ini bertujuan untuk mengkaji pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan menggunakan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi. Kompon karet yang digunakan dalam penelitian ini bahan pengisi dari arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr. Rancangan percobaan meliputi variasi suhu 60°C, 70°C dan 80°C dan lama penyimpanan kompon karet, yaitu 1 hari, 3 hari, 5 hari dan 7 hari. Percobaan dilakukan pengulangan sebanyak 3 (tiga) kali. Hasil penelitian menunjukkan suhu dan lama penyimpanan kompon karet berpengaruh terhadap karakteristik kompon karet, pada parameter kekerasan, tegangan putus, perpanjangan putus dan ketahanan kikis. Karakteristik kompon karet untuk kekerasan, tegangan putus dan perpanjangan putus setelah pengusangan untuk semua perlakuan memenuhi syarat mutu kompon karet bantalan dermaga, sesuai SNI06-3568-2006. Ketahanan kikis untuk semua perlakuan kompon karet setelah pengusangan memenuhi karakteristik kompon karet di pasaran, kisaran 400 – 600 cm3.Kata kunci : karakteristik kompon karet, lama penyimpanan, suhu

Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific research design for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose and starch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasi dari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyong sebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelah dimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.

Karakteristik Kimia dan Tekstur Tempe Setelah Diproses dengan Karbon Dioksida Bertekanan Tinggi Maria Erna Kusyawati; Filli Pratama; Daniel Saputra; Agus Wijaya
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The chemical compositions of tempe indicated their typical characteristics. As a result, the micro or macromolecule changes were likely to produce difference characteristic of tempe. High pressure carbon dioxide was a non-thermal processing method that could retain nutrition qualities, but it affects nonpolar and non covalent bond of substances. This research was conducted to evaluate chemical characteristics of tempe after being processed with high pressure carbon dioxides. The experimental design was carried out in factorial completely randomized design with two factors, that were pressure at 7,6 MPa and 6,3 MPa, and holding time for 5, 10, 15, and 20 minutes. The proximate, calcium, vitamin B and texture were determined in control and treated tempe. The results showed that the treatments of pressures, the textures. The high pressure of both 7,6 MPa and 6,3 MPa sharply reduced the fat content of all the treated tempe and water content as well. It was only the pressure of 7,6 MPa decreased the protein content. The high pressure treatments increased the calcium of treated tempe but they did not affect the vitamin B.ABSTRAKKarakteristik khas tempe dihasilkan dari komponen makro dan mikromolekul penyusunnya sehingga perubahan konsentrasi senyawa di dalam tempe akan mengubah karaktersitiknya. Karbon dioksida bertekanan tinggi merupakan teknologi pengolahan tanpa panas yang dapat mempertahankan kualitas gizi produk walaupun dapat mempengaruhi senyawa nonpolar dan senyawa dengan ikatan non kovalen. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan tekstur tempe setelah diproses dengan karbon dioksida bertekanan tinggi. Percobaan menggunakan rancangan acak kelompok yang disusun faktorial dengan dua faktor perlakuan dan tiga kali pengulangan. Tempe yang diperlakukan dengan tekanan 7,6 MPa selanjutnya disebut tempe PS sedangkan yang diperlakukan dengan tekanan 6,3 MPa disebut tempe PC. Faktor pertama adalah tekanan dengan dua level perlakuan meliputi 7,6 MPa dan 6,3 MPa, sedangkan faktor ke dua adalah lama waktu tekanan dengan 4 level yaitu 5, 10, 15, 20 menit. Parameter yang diamati meliputi tekstur, kadar air, protein, lemak, abu dan karbohidrat, mineral kalsium, dan vitamin B1, B2, B pada tempe kontrol dan tempe perlakuan. Hasil penelitian menunjukkan bahwa tekanan, lama waktu tekanan dan interaksinya berpengaruh nyata terhadap kadar air, protein, lemak dan abu, tetapi tidak berpengaruh terhadap tekstur. Karbon dioksida tekanan tinggi baik pada 7,6 MPa maupun 6,3 MPa menurunkan kadar air dan lemak, tetapi kadar air tempe PC lebih tinggi dibanding tempe PS. CO2 3 tekanan 7,6 MPa yang menurunkan kadar protein. Perlakuan tekanan tinggi (7,6 MPa dan 6,3 MPa) juga menurunkan mineral kalsium tetapi tidak mempengaruhi kandungan vit B.

Model Kinetika Degradasi Capsaicin Cabai Merah Giling pada Berbagai Kondisi Suhu Penyimpanan Dharia Renate; Filli Pratama; Kiki Yuliati; Gatot Priyanto
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks). Parameters analyzed were capsaicin content using HPLC method, pH, and particle size. The data was analyzed using linier regression and Arrhenius equation The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size. The longer storage time the lower capsaicin content. The capsaicin content of red chilli paste stored at 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks. Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from 916.8029 μg/g to 683.8097 μg/g. Degradation rate of capsaicin followed the ﬁrst order reaction. Arrhenius equation for capsaicin was Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol. Shelf life determination of capsaicin followed kinetic reaction equation of the ﬁ rst order i.e t = ln(Ao-At)/k. The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10 minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel. Data disajikan dengan graﬁ k persamaan regresi linier dan persamaan Arrhenius. Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signiﬁ kan. Semakin lama penyimpanan maka kandungan capsaicin semakin menurun. Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g. Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g. Laju degradasi capsaicin mengikuti orde satu. Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasi sebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.

Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah, Indonesia Evahelda Evahelda; Filli Pratama; Budi Santoso
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to determine physical and chemical characteristics of nectar honey from rubber tree flowers including colour, pH, water content, hidroksimetil-furaldehid (HMF), total sugars, antibacterial, and antioxidant activities. Honey was obtained from Kalung protected forest in Namang village, Central Bangka Regency. Results showed that the initial characteristics of honey were L* 27.07 ± 0.31; a* 1.17 ± 0.15; b* 1.17 ± 0.12. The pH value was 3.92 ± 0.01, water content 24.25 ± 1.49%, HMF 0 mg/kg, total sugars 74.77 ± 0.15%. This honey had low antioxidant activity at the IC50 level of 1.71 mg/mL, and its clear zone diameters against both Eschericia coli and Staphylococcus aureus were 1.50 mm and 2.25 mm, respectively.ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia madu dari nektar pohon karet, meliputi warna, pH, kadar air, hidroksimetilfurfural (HMF), kadar gula total, aktivitas antibakteri, dan antioksidan. Sampel madu diambil secara purposive sampling (sengaja) dari hutan lindung Kalung, Desa Namang, Kabupaten Bangka Tengah. Hasil penelitian menunjukkan bahwa karakteristik warna madu adalah L* 27,07+0,31; a*1,17 ± 0,15; b* 1,17 ± 0,12. Nilai pH 3,92 ± 0,01, kadar air 24,25 ± 1,49%, kadar HMF 0 mg/kg, kadar gula total 74,77 ± 0,15%. Madu ini memiliki aktivitas antioksidan rendah dengan nilai IC50 sebesar 1,71 mg/mL dan memiliki sifat antibakteri terhadap Eschericia coli dan Staphylococcus aureus dengan diameter zona bening berturut turut sebesar 1,50 mm dan 2,25 mm.....

Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati; Eka Lidiasari
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor. The modified Canna starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch. Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian. Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan. Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %). Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya. Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.

Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).

KARAKTERISTIK PAPAN PARTIKEL BERBAHAN SEKAM PADI DENGAN PENAMBAHAN PARAFIN Folmer Pardosi; Tamrin Latief; Filli Pratama
Jurnal Teknik Pertanian Sriwijaya Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (11.923 KB)

The objective of this research was to analyze the physical and mechanical characteristics of particle board of different size of rice husks particle with the addition of paraffin.Â The research used Factorial Completely Randomized Design that consisted of two treatment as factors, and each factor consisted of three levels.Â Each combination of treatment was replicated three times.Â The first factor was the size of rice husks particle (1.70 mm, 1.40 mm, 1.18 mm) and the second factor was the addition of paraffin (0%, 2%, 4%) based on dry weight of rice husks.Â The parameters were the density, moisture content, thickness swelling, modulus of elasticity, modulus of rupture, and internal bond.Â The results showed that the treatment combination between the particle size of 1.18 mm and the paraffin addition of 4% (A3B3) was the best treatment with the density of 438 kg/m3, moisture content of 9,04%, thickness swelling of 0,86%, modulus of elasticity of 28,33 N/mm2, modulus of rupture of 0,22 N/mm2, and internal bond of 0,12 N/mm2.Â Keywords : Particle board, rice husk, paraffin

Karakteristik Sensoris Microwaveable Kemplang Palembang dengan Perbedaan Ketebalan dan Level Daya pada Proses Pematangan Guttifera; Selly Ratna Sari; Filli Pratama; Tri Wardani Widowati; Donny Prariska
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan konsumen terhadap kempalang Palembang yang dimatangkan dengan menggunakan microwave oven. Penelitian ini melakukan pengujian organoleptik dengan menggunakan metode uji hedonik, terhadap aroma, rasa, dan tekstur (kerenyahan) kemplang Palembang. Pengujian dilakukan dengan menggunakan 25 panelis, dan dinilai pada skala 1 – 7. Hasil uji organoleptik dianalisis dengan statistik non parametrik menggunakan uji Friedman-connover. Faktor yang digunakan dalam penelitian ini adalah faktor C (ketebalan kerupuk: C1 = 3mm, C2 = 4mm, C3 = 5mm) dan faktor D (level daya: D1 = automatic W, D2 = 560 W). Hasil penelitian menunjukkan bahwa skor tertinggi tingkat kesukaan panelis terhadap aroma kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) dan C1D2 (ketebalan 3 mm, 560 watt) sedangkan untuk skor tertinggi tingkat kesukaan panelis terhadap tekstur kemplang terdapat pada perlakuan C1D1 (ketebalan 3 mm, automatic watt) sedangkan untuk aroma kemplang menunjukan hasil berpengaruh tidak nyata.

Analisis Lama Penyimpanan Kemplang Ikan Palembang yang Diproses dengan Panas dari Gelombang Mikro dan yang Digoreng Meriska Indriani; Filli Pratama; Hermanto Hermanto
Jurnal FishtecH Vol 8, No 2 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i2.10008

Palembang fish crackers have a thick characteristic with a strong fishy aroma. Puffing of the thick fish cracker requires particular technique, for example the deep-frying techniques should use two different heating temperatures to obtain good quality of crackers. Another alternative method is to use heat from microwaves. One of the disadvantages of crackers that are processed with heat from the microwave is the easiness of the crackers lose its crispness. This study aimed to analyze the shelf-life of fish crackers puffed by microwave heat and deep-frying technique in some types of packaging. The research design was a factorial completely randomized design with two factors namely the type of packaging (polypropylene, nylon, metalized plastic) and type of crackers (microwaved and fried). Analysis of variance showed that all treatments have a significant effect on water content. The indicator used for the prediction of shelf-life is water content. The water content changes during storage at room temperature for all treatments followed a first-order kinetic with the lowest k value for fish cracker packed in metalized plastic packaging with 57 days storage time (microwavable fish crackers) and 45 days (fried fish crackers)

Co-Authors . Parwiyanti Achmad Faizal Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Ahmad Sultoni Pulungan Alif Muflih, Muhammad Alviana, Vivi Ayu Anny Yanuriati Ardia Ayu Pramesti Regita Lince Ariyani, Gusniar Paulin Arsi Arsi, Arsi Ayu, Putri Azra, Muhammad Rizki Basuni Hamzah Basuni Hamzah Basuni Hamzah Budi Santoso Chandra Irsan Citra Pratiwi Prayitno Daniel Saputra Daniel Saputra Daniel Saputra Davitri, Nessia Defira, Citra Dharia Renate Donny Prariska Eka Lidiasari Erlita Indah Astari Eva Helda Fanny Astari Folmer Pardosi Gading Putra Yanda Gatot Priyanto Guttifera Haisen Hower Harman Hamidson Harman Hamidson Hermanto Hermanto Herpndi Ichsan, Onne Akbar Nur Indah Widiastuti Kiki Yuliati Leonardo Yohanes H. Manurung Luthfia Azhari, Salsabila Maria Erna Kustyawati Maria Erna Kusyawati Meriska Indriani Merynda Indriyani Syafutri Muliajaya, Fitra Nabila, Ade Nadila, Nur Nessia Davitri Novita Sari, Karlinda Nugroho, M. Aldi Nura Malahayati Oktareni, Sangkut Sri Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Popy Marlina Popy Marlina, Popy Pramesti Regita Lince, Ardia Ayu Pratiwi, Citra Prayoga, Agung Rahmad Hari Purnomo Ramadhani, Imes Suci Renti Arnita Riki Anggara Rindit Pambayun Rindit Pambayun Rindit Pambayun Saputri, Rizky Ayu Selly Ratna Sari Siregar, Ias Marroha Doli SUGITO Sugito - Suparman Suparman Suparman Syachputra, M. Ryan Syaiful, Friska Tamrin Tamrin Tamrin Tania Marta, Siti Hafiza Titi Tricahyati Tri Wardani Widowati Tricahyati, Titi Wisaksono, Muaffan Alfaiz Wulandari Wulandari Wulandari Wulandari Wulandari Wulandari Yanuriati, Anny

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