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All Journal Agrointek TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Sri Handayani
Program Studi Teknologi Industri Pertanian, Universitas Tribhuwana Tunggadewi Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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IMPLEMENTASI GMP BERDASAR PADA ISO/TS 22002-1 TERHADAP PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT MARINAL INDOPRIMA Sri Handayani; Lorine Tantalu; Rosalia May Nyonya
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.8476

Abstract

ISO / TS 22002-1 is an excellent document to use as a requirement program in the application of a food safety management system for any food producer or processor. This guideline can be applied at PT. Marinal Indoprima, Pamekasan as a producer of dried anchovy (Stolepherus sp.) engaged in export. The purpose of this study was to analyze the application level of GMP base on ISO / TS 22002-1, quality control during the processing process and improvement efforts made by PT. Marinal Indoprima, Pamekasan. The data collection method is done by interview, observation and questionnaire. The fulfillment criteria are calculated based on the percentage of the score assigned to each Pre-Requisite Program (PRP) from number 4 to 17 (except for number 14 and 15). The results of the study inform that product quality control is carried out by means of inspection of raw materials, during processing and final products. Analysis of compliance with GMP (Good Manufacturing Practice) base on ISO / TS 22002-1: 2009 at PT. Marinal Indoprima Pamekasan, has very good qualifications in fulfilling PRP 7 (Waste Disposal), PRP 9 (Purchasing Management), PRP 16 (Warehousing), and PRP 17 (Product Information and Consumer Awareness), good qualifications in fulfilling PRP 4 (Construction and Building Layout), PRP 6 (Utility: Air, Water and Energy), PRP 8 (Equipment, Washing, Maintenance), and PRP 12 (Pest Control). Improvement efforts that need to be done by PT. Marinal Indoprima refers to the lack of qualifications in fulfilling PRP 5 (Layout of Workplace), and very poor qualifications in fulfilling PRP 10 (Prevention of Cross Contamination), PRP 11 (Cleaning and Sanitation) and PRP 13 (Sanitation and Personal Hygiene Facilities).
Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus) Lorine Tantalu; Sri Handayani; Rozana Rozana; Ferianus Wunga

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1864

Abstract

The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a product with a water content of 40.91%, a sugar content of 73.72%, even for yield raised up to 35.51%. Taste, color, aroma, and texture parameters did not show any real effect. Based on the results of the business feasibility analysis, it is found that the processing of the candied jackfruit processing industry is feasible to be cultivated on a small industrial scale.
Jajanan sehat bagi anak-anak berorientasi pangan fungsional berbahan dasar ikan laut Sri Handayani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.1927

Abstract

The purpose of this study was to study the characteristics of caught marine fish at the study site, and to apply the marine fish caught at the study site in the form of healthy snacks, specifically children's snacks. The results of this study indicate that 15 species of fish caught in the Madura strait were 15 types, namely Talang-Talang (Queenfish), Tongkol Lurik (Euthynnus affinis), Tenggiri (Scomberomorus ommerson), Mackerel Board (Scomberomorus, Alu-Alu (Sphyraena barracuda), Banyar (Rastreligger kanagurta), White Kakap (L. calcarifer), Red Kakap (Lutjanus spp.), Belanak (Valamugil seheli), Yellow Tail (Caesio cuning), Selar Como (Alepes djeddaba), Babu Nyai (Plectorhinchus spp.), Black Bawal (P. niger), White Bawal (P. argenteus), and Ketang-Ketang (Epane punctata). The fat content of the marine catch is between 0,43 - 14,36% and total fatty acids of 0,02-2,26 g / 100 g of fish meat. The results of the second phase of the study, engineering of healthy fish-based snacks carried out in 2 forms, namely modern snacks (13 types) and traditional snacks (11 types). The organoleptic results of the favorite test inform that modern snacks: Bitter ballen and churry burger: very preferred, snacks breaded fish, pastel, scallop, nugget, siomay, fish cakes, burgers, stick fish, and shi kebab: ranged from like to very preferred, fish meatball snacks: ranged from ordinary to like, and ekado: not preferred. While the traditional empek-empek, kroket, lumpia (wet and fried), lemper: ranged from like to very preferred, condro snacks, pastel, arem-arem, onde-onde, otak-otak, and bakwan: ranged from disliked to ordinary.
Peningkatan derajat putih tepung apel malang menggunakan pengering vakum (Vacuum Drying) untuk mendapatkan suhu dan waktu pengeringan terbaik Puji Putro Ardianto; Lorine Tantalu; Sri Handayani; Sudirman Sudirman

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2740

Abstract

The purpose of this study was to increase the whiteness in the process of making apple flour so that it can be used as a base for making various kinds of food preparations. The treatment are comparing the best temperature and time, which each of them will be used in different times, namely 2 hours, 4 hours, 6 hours and 8 hours. This study used a ran-domized block design method (RAK) which was arranged in two factors, namely factor 2. And for temperature (T): 50˚C (T1), 55˚C (T2), 60˚C (T3), 65˚C (K4). The results of data analysis using ANOVA for all parameters showed significant differences. For the highest mean value for yield, whiteness, amylose and amylopectin content, crude fiber content was 14.50% respectively (at treatment temperature of 50oC with 2 hours drying time); 78.50% (at treatment temperature of 60oC with a drying time of 2 hours); 55.29% (at a temperature treatment of 65oC with a drying time of 8 hours); and 18.26% (at a tempera-ture treatment of 50oC with a drying time of 2 hours). Meanwhile, the lowest water con-tent value is at an average value of 17.46% at a temperature treatment of 65oC for 8 hours. The best treatment to produce apple flour with the best parameter value was ob-tained in the treatment with a temperature of 55oC with a drying time of 2 hours.
Co-Authors Ferianus Wunga Lorine Tantalu Puji Putro Ardianto Rosalia May Nyonya Rozana Rozana Sudirman Sudirman