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All Journal Journal of Marine and Coastal Science
Saltsa Arinda Putri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Frozen Cuttlefish (Sepia officinalis) Production Process with Contact Plate Freezing Method at PT. Karya Mina Putra, Rembang, Central Java Saltsa Arinda Putri; Laksmi Sulmartiwi
Journal of Marine and Coastal Science Vol. 10 No. 2 (2021): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v10i2.27662

Abstract

Cuttlefish is widely consumed by the public because it has a soft meat texture and high nutritional content. This makes the cuttlefish one of the mollusca that is a source of protein in addition to squid and octopus. The disadvantage of cuttlefish is that it is prone to deterioration in quality. One effort to prevent quality deterioration in cuttlefish is by freezing. The purpose of the implementation of this Field Work Practice is to decide the production process of frozen  cuttlefish  (Sepia officinalis) using the Contact Plate Freezing (CPF) method and to know the obstacles that occur in the production process. Field Work Practice was held in PT. Karya Mina Putra, Rembang, Central Java. The stages of the frozen cuttlefish  production  process  at  PT.  Mina Putra's work includes the reception of raw materials, weighing I and sorting, labeling I, weighing II, washing, pan preparation, freezing, glazing, packaging and labeling II, storing in cold storage, and loading. The freezing process is carried out by the Contact Plate Freezing (CPF) method for 6 hours until the temperature reaches -40 ° C. The obstacle in the production process of frozen cuttlefish is there was a Contact Plate Freezing (CPF) machine damage and there are some employees who do not apply the SOP applied to prevent cross-contamination of the product.
The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.) Saltsa Arinda Putri; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.37150

Abstract

Lead (Pb) is one of the pollutants in the aquatic environment that is often questioned because it has toxic and dangerous properties for aquatic biota and indirect impacts on humans who consume it. Lorjuk (Solen sp.) is one of the aquatic biotas that can accumulate lead in its body because it is a filter feeder. The levels of lead accumulated in the body of lorjuk can be reduced by immersion using a chelating agent, such as citric acid because can bind metals thereby freeing food from metal contamination such as lead. This study aimed to determine the effect of different soaking times with citric acid on the levels of lead (Pb) and determine the optimal soaking time to reduce the levels of lead (Pb) in lorjuk meat. This study used a Completely Randomized Design (CRD) which consisted of three treatments for soaking lorjuk meat (1.5 hours; 3 hours and 4.5 hours). The results showed that the duration of immersion in citric acid affected the levels of lead (Pb) in lorjuk meat. The best treatment is soaking for 4,5 hours because it could reduce the levels of lead with a percentage decrease of 14,38%, organoleptic values on appearance parameter 6,07 (whole, specific meat color, bright and clean); odor 7,40 (very fresh) and texture 7,07 (elastic, solid and compact), moisture content 78,25%; protein content 8,67%; lipid content 0,65% and ash content 0,61%.
Co-Authors Eka Saputra Endang Dewi Masithah Laksmi Sulmartiwi