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Handoko, Yudi Prasetyo
Politeknik Ahli Usaha Perikanan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Engineering Environmental Science Mechanical Engineering Veterinary Other

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The Processing Characteristics of Canned Lemuru Fish (Sardinella lemuru) using Tomato Sauce Media Handoko, Yudi Prasetyo; Thabrani, Muhamad Prayogi
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10761

Abstract

Lemuru fish have high economic value, and one of them is used as canned lemuru fish products. The purpose of this study was to determine the processing characteristics of canned lemuru fish including determine the flow of process, determine the quality of raw materials and final products, application of temperature, yield produced, employee productivity, application of GMP (Good Manufacturing Practices) and SSOP (Sanitation Standard Operating Procedure), and application of waste management system. The research method used is descriptive and comparative. Primary data retrieval is done by participating in the production process, observing and interviewing employees, while secondary data is obtained from company archives/documentation. The canned lemuru was made in 18 processing stages, from raw material receiving to shipping. The results of the organoleptic test of raw materials and sensory tests of the final product showed a value of 9. Microbiological tests on raw materials and products have complied with the national standards. Chemical tests of raw materials and final products obtained histamine levels of 3.125 ppm and 3.625 ppm. The temperature of lemuru during processing has met the temperature standards by the company. The yield of lemuru at the pre-cooking stage was 83.95 ± 0.02%, and at the cutting stage it was 63.64 ± 0.01%. Productivity at the cutting stage reached 37.84 ± 1.07 kg/hour/person and 45.16 ± 5.60 kg/hour/person at the filling stage. Sanitation and Hygiene has been carried out well as evidenced by the existence of SSOP, GMP, and processing feasibility certificates. Solid waste in the form of coal waste, aval waste namely fish heads, tails, and entrails are processed into fish meal. The resulting liquid waste is processed in the IPAL (Instalasi Pengolahan Air Limbah).
Estimated of Shelf Life Salem Fish Crackers (Scomber japonicus) with Polypropylene Plastic Packaging and Metalized Plastic in Poklahsar Mina Sejahtera, Tangerang Permadi, Aef; Afifah, Rufnia Ayu; Latifa, Dian; Hidayah, Nur; Salampessy, Randi B.S.; Handoko, Yudi Prasetyo; Maulani, Aghitia
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.11066

Abstract

Information on the shelf life of food products is one of the information that must be included on the label of food product packaging.  This study aims to obtain the estimated shelf life  of fried salem  fish cracker products  (Scomber japonicus)  packaged in polypropylene plastic  and metalized plastic.  Fried salem fish crackers (Scomber japonicus) are produced by Poklahsar "Mina Sejahtera" in Teluk Naga District, Tangerang Regency.  The estimated shelf life is carried out using the acceleration method with the critical moisture content model (Labuza model). The test results showed that the crackers had a water content of 2.67%. and a critical water content at the 9th hour with a water content of 6.53.%.   The permeability of polypropylene packaging and metalized plastic packaging is 0.0133 and 0.0032, respectively.  The results of the estimated shelf life of fried salem fish crackers (Scomber japonicus) packed with metalized plastic packaging with a thickness of 0.06 mm have a shelf life of 366 days and crackers packed with polypropylene packaging with a thickness of 0.08 mm have a shelf life of 130 days.  This shows that metalized plastic packaging has a better ability to maintain the durability of fried salem fish crackers.
PROSES PENGOLAHAN CAKALANG (Katsuwonus pelamis) LOIN MASAK BEKU DI PT. X - JAKARTA UTARA Hutagalung, Anni Kholila; Handoko, Yudi Prasetyo; Yuliandri, Rahmat; Siregar, Arpan Nasri; Ginanjar, Martin Anjar; Widianto, David Indra
MARLIN Vol 4, No 2 (2023): (AGUSTUS) 2023
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V4.I2.2023.71-83

Abstract

Ikan cakalang merupakan jenis ikan pelagis yang banyak dijumpai di perairan Indonesia, selain menjadi bahan konsumsi cakalang juga merupakan komoditas ekspor. Kelemahan ikan cakalang termasuk jenis komoditas yang mudah rusak (perishable food) apabila penanganan atau pengolahannya tidak dilakukan secara tepat dan cermat. Oleh karena itu selama mungkin, salah satunya yaitu dengan menjadikannya loin masak beku, dengan pengolahan yang menerapkan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedure (SSOP). Tujuan penelitian ini yaitu mengetahui alur proses, mutu bahan baku dan produk akhir, penerapan suhu, rendemen, produktivitas tenaga kerja, penerapan penilaian kelayakan dasar dan pengelolaan limbah yang dihasilkan. Metode pengambilan data yang dilakukan primer dan sekunder. Pengolahan cakalang masak beku terdiri 25 tahapan proses, mutu bahan baku dan produk telah memenuhi standar, penerapan suhu diterapkan dengan baik, rendemen sudah memenuhi standar, produktivitas telah memenuhi standar, kebersihan kesehatan karyawan belum terpenuhi, dan pengolahan limbah padat dan cair sudah dilaksanakan dengan baik. Pengolahan yang dilakukan di PT. X telah diterapkan dengan baik.Skipjack tuna is a pelagic fish species that is a food for consumption and an export commodity. Applying GMP and SSOP in processing frozen cooked skipjack tuna products is needed to produce the best possible product quality. This study aims to determine the process flow, quality of raw materials and final products, application of temperature, yield, labor productivity, application of basic feasibility assessment, and waste management. Data collection methods were carried out by observation, participation, and use of secondary data. The results of this study are frozen cooked skipjack tuna processing consists of 25 stages of the process, the quality of raw materials and products has met the standards, the application of temperature is well applied, the yield has met the standards,productivity has met the standards. Employee health hygiene clauses found major discrepancies. Solid and liquid waste management has been implemented properly
Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.): Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.) Sipahutar, Yuliati Hotmauli; Prayudi, Adham; Handoko, Yudi Prasetyo; Lisandry, Marwanti; Sayuti, Mohammad; Siregar, Arpan Nasri; Samanta, Pinki Natalia; Sitorus, Paulus Pardamean Rinaldo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/em1wpf70

Abstract

Chitosan and alginate have great potential in the cosmetics industry; therefore, both were processed into chitosan alginate nanoparticles and added to body lotion formulas to increase their effectiveness. This study aimed to investigate the effect of chitosan alginate nanoparticles on the characteristics and antioxidant activity of body lotions. Body lotion formulas with additional concentrations of 0, 1, 2, and 3 g of chitosan alginate nanoparticles. This study used a completely randomized design (CRD) with chitosan alginate nanoparticle concentrations of 0, 1, 2, and 3 g. The body lotion appeared homogeneous, with no clumped particles. The characteristics of body lotion with the addition of chitosan-alginate nanoparticles are viscosity of 4596.73-6931.77 cps, spreadability of 52.4-68.9 cm, and pH value of 6.00-6.98 which are in accordance with body lotion standards. The antioxidant activity was 19.82-21.59 µM Fe². The addition of chitosan-alginate nanoparticles with particle sizes of 100-500 nm to body lotion increased the antioxidant activity.
Co-Authors Achmad Poernomo Aef Permadi Afifah, Rufnia Ayu Andini Wina Lestari Anugerah Anugerah Ardi Yakob Rondo Arpan Nasri Siregar Arpan Nasri Siregar Arpan Nasri Siregar1 Asriani Asriani Dharmayanti, Niken Heny Budi Purnamasari Heny Budi Purnamasari Hutagalung, Anni Kholila I Ketut Sumandiarsa Ilyas Maulana Abdulloh Ketut Sumandiarsa Latifa, Dian Lisandry, Marwanti M. Chotim Martin Anjar Ginanjar Maulani, Aghitia Melfina, Vivin Mohamad Faisal Muhammad Khafin Mokhtar Nadiah Ismi Rohadatul ’Aisy Niken Dharmayanti Niken Dharmayanti Nofi Sulistiyo Rini Nofi Sulistyo Rini Nur Hidayah Nur Hidayah Prayudi, Adham Radina Urmila Sari Randi B.S. Salampessy Randi Bokhi S. Salampessy Resmi R Siregar Resmi Rumenta Siregar Rosalinda Dwi Atmaja Rufnia Ayu Afifah Samanta, Pinki Natalia Sayuti, Mohammad Simson Masengi Sipahutar, Yuliati Hotmauli Siregar, Arpan Nasri Siregar, Resmi Rumenta Siti Zachro Nurbani Sitorus, Paulus Pardamean Rinaldo Sri Siswahyuningsih Thabrani, Muhamad Prayogi Widi Astuti Widianto, David Indra Yuliandri, Rahmat Yuliati H. Sipahutar Yuniarti, Tatty