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All Journal Jurnal Kesehatan Lingkungan Universitas Halu Oleo Jurnal Kesehatan dan Keselamatan Kerja Universitas Halu Oleo Endemis Journal COVIT Jurnal Gizi dan Kesehatan Indonesia Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) KOLONI Jurnal Wawasan Promosi Kesehatan GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Kendari Kesehatan Masyarakat (JKKM) Jurnal Sains dan Teknologi Pangan Babakti: Journal of Community Engangement
Febriana Muchtar
Universitas Halu Oleo
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Journal : KOLONI

 1 
IDENTIFIKASI BAHAYA DAN PENENTUAN TITIK KENDALI KRITIS PROSES PENGASAPAN IKAN TUNA DI DESA MALALANDA KECAMATAN KULISUSU KABUPATEN BUTON UTARA Febriana Muchtar; Hartati Bahar; Nurmaladewi Nurmaladewi; Lisnawaty Lisnawaty
KOLONI Vol. 1 No. 2 (2022): JUNI 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.118 KB) | DOI: 10.31004/koloni.v1i2.98

Abstract

The process of making smoked fish in Malalanda Village, KulisusuSub-District, North Buton Regency is carried out traditionally and from generation to generation without using modern equipment and the advance of technology. Food safety for smoked tuna needs to be a concern because it can cause public health problem called foodborne disease. This study aims to identify the hazards during the smoking process and determines the critical control point for smoked tuna processingin Malalanda Village, KulisusuSub-District, North Buton Regency. This is a descriptive research by using survey method. Based on the identification results, there are 3 types of hazards in the smoking process of tuna which are biological hazards, chemical hazards and physical hazards. The results of the identification of critical control points found 3 critical control points at the stages of tuna smoking process, namely the washing stage, the smoking stage,and selling of smoked fish stage.   Keywords: Hazard Identification, Critical Control Point and  Smoked Tuna
ANALISIS KANDUNGAN PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET IKAN CAKALANG DENGAN JENIS TEPUNG YANG BERBEDA Febriana Muchtar
KOLONI Vol. 1 No. 1 (2022): MARET 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.057 KB) | DOI: 10.31004/koloni.v1i1.149

Abstract

Skipjack fish is one type of fish as a source of quality animal protein. Skipjack fish can be processed into various f food products, one product is a fish nugget. This study aimed to determine the effect of using a different type of flour in the making of skipjack nuggets on the protein content and organoleptic properties of skipjack nuggets. This research was conducted by using an experimental method with non-factorial Completely Randomized Design (CRD). The treatment applied was the use of different types of flour in the making of nuggets, namely corn flour (TC1), tapioca flour (TC2), and wheat flour (TC3). Each treatment was made 3 times replication. Protein content was analyzed by semi-micro Kjedhal method and organoleptic properties by using the hedonic test (level of preference). Data analysis was conducted by using the Analysis of Variance (ANOVA) method and was followed by Duncan’s Multiple Range Test (DMRT) test if there was a significant difference between treatments. The result of the research shows that the type of flour had a significant effect on protein content and organoleptic properties of nuggets, namely texture, and taste, but had no significant effect on the color and aroma of nuggets. The best treatment was obtained by using wheat flour with the highest protein content of 20.87% and organoleptic properties of color 4.40 (like), aroma 4.44 (like), texture 4.44 (like), and taste 4.40 (like).  Keywords: Skipjack fish, nuggets, protein, and organoleptic properties
Co-Authors andi Dahlan Andi Nurfadhillah Septiana Rasyid Devi Savitri Effendy Erin Landepasa Fera Rahayu Ningsi Hariati Lestari Hartati Bahar Hastian Hastian Jafriati Jusniar Rusli Afa La Ode Ahmad Saktiansyah Lisnawaty Lisnawaty Nafa Tryanti Muhtar Nastain Nurfatanah Saharun Nurmaida Isra Husna Nurmaladewi Nurmaladewi Putu Eka Meiyana Erawan Ruksanan, Ruksanan Siti Nurfadillah H sri - wahyuni Sufiani Sanusi Wa Ode Nurcahyanti Wa Ode Salma Wd.Najwa Sandrina Shihab Widiarni Widiniarni WIRDA WIRDA Yasnani Yasnani