Article Per Year (5 Year)
p-Index From 2021 - 2026
1.116
P-Index
This Author published in this journals
All Journal AGRISAINS Berkala Perikanan Terubuk Jurnal Akuatika Indonesia AdBispreneur Syntax Idea Inobis: Jurnal Inovasi Bisnis dan Manajemen Indonesia Journal of Islamic economy and Community Engagement INTECH (Informatika dan Teknologi) Kajian Moral dan Kewarganegaraan Jurnal Berdaya Farmers: Journal of Community Services Jurnal Perikanan
Achmad Rizal
Unknown Affiliation
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Berkala Perikanan Terubuk

 1 
ANALYSIS OF GOOD MANUFACTURING PRACTICE AT HOME INDUSTRY FOR CATFISH FLOSS IN PURWOSARI, KEDIRI REGENCY Susetyo Ilman Rosyadi; Eddy Afrianto; Achmad Rizal; Rusky Intan Pratama
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.755 KB) | DOI: 10.31258/terubuk.47.2.126-133

Abstract

This study aims to study the application of Good Manufacturing Practice (GMP) at home industry for catfish floss in Purwosari, Kediri Regency. This research was conducted in May 2017, located in Purwosari Village Kandat Subdistrict Kediri Regency and Fisheries Processing Laboratory of Padjadjaran University. Laboratory testing was conducted at the Laboratory of Testing Services Faculty of Agricultural Industrial Technology Padjadjaran University and Laboratory of Control and Testing of Quality of Fishery Products of East Java. The method used is survey, by observing directly the flow of process for making catfish floss. Organoleptic testing with 20 semi-trained panelists. Based on the results of the research, the process of making catfish abon is the acceptance of materials, washing I, weeding, washing II, steaming, shredding, mixing, frying, slicing, packaging, storage and loading (no pressing process). Microbiological test (ALT Aerob: 1.7 x 102 Colonies / g, E. coli: <3 APM / g, Staphyloccocus aureus: <10 Colonies / g, Salmonella negative), chemical test (protein: 40.55% and air water: 4.83% ) and organoleptic test (7,2) according to SNI specification. Catfish floss is good in the specified quality specification, but there needs to be improvement in the processing process so that catfish floss can provide quality assurance and safety to the consumer.
Co-Authors Abdurrahman, Zahron Agung Surya Wibowo Alvy Suhandi Nataprawira Asep AH. Suryana Asep Sahidin Atikah Nurhayati Ayi Yustiati Ayi Yustiati Cipta Endyana Eddy Afrianto Emma Rochima Fiz Purwangka Handaka, Asep Agus Hanung Tyas Saksono Heri Sudarsono Izza Mahdiana Apriliani Izza Mahdiana Apriliani Kinanthi Putri Ardiami Koredianto Usman Lantun Paradhita Dewanti Lintang Kartika Mudiyati Rahmatunnisa Muhammad Bekti Hendrie Anto Nora Akbarsyah Pringgo KDNY Putra Pringgo KDNYP Putra Rega Permana Rega Permana Reno Dwi Putro Rusky Intan Pratama Santi Santi Sofan Sidiq Pribadi Susetyo Ilman Rosyadi Walim Lili Wazir Mawardi Yopi Novita