Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Perikanan dan Kelautan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan
Randi B.S. Salampessy
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Making of Concentrates Protein Catfish and Its Application in Dumplings Crackers Randi B.S. Salampessy; Resmi R. Siregar
Jurnal Perikanan dan Kelautan Vol 2, No 2 (2012)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v2i2.26

Abstract

Crackers dumplings that much-loved public generally contains less protein, to increase the protein content and add flavor, the addition of Fish Protein Concentrate (FPC) is the right choice. This study aimed to determine the flow of the process of making protein concentrate catfish, crackers dumplings with the addition of FPC, and know the content of the proximate and microbiology. This study was conducted on March 1 until 14 April 2012, in a modern processing workshop, chemical and microbiological laboratories Fisheries Jakarta University.  This activity uses FPC processing equipment, cracker dumplings and analysis tool for chemical and microbiological testing. Materials used catfish, wheat flour, eggs, butter, and chemical analysis of chemical and microbiological testing. Work methods, beginning with the protein concentrate catfish, processing cracker dumplings with the addition of  protein concentrate catfish (0%, 2%, 4%). Then, determine the selected products, examined for chemical and microbiological quality. Data analysis method is descriptive quantitative and qualitative. The conclusion of this study are stage of making a protein concentrate catfish are : preparation, the destruction of the flesh, extraction, pressing, drying, and grinding and sieving . The process of making crackers dumpling with the addition of protein concentrate catfish  that mixing of materials, pressing, drying, and packaging. The best products based on hedonic test is crackers dumplings with 2% protein concentrate catfish (product B). The proximate test results are the moisture content of 16.75%, ash content 1.25%, 36% fat content and protein content 18.95%. The ALT test results of raw materials are1.7 x 104 col / gr and the product B’s 2.8 x 103 col / gr and bacteria E. Coli is negative. Keyword: concentrate protein, catfish, crackers, dumpling
Quality Characteristics, Cold Chain System, Yield and Productivity of Frozen Tuna (Thunnus albacares) Steak Processing Sayuti, Mohammad; Rafiani, Evi; Salampessy, Randi B.S.
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13077

Abstract

One of the prospective products that can be developed from tuna is frozen tuna. One processing technique to preserve tuna fish is generally through freezing. F frozen tuna steak is one of the many processed tuna products produced through freezing. The aim of the research is to analyze quality characteristics, application of the cold chain system, calculation of yield and productivity in the processing of frozen tuna steaks at PT. Wahyu Pradana Binamulia. The research method uses a qualitative descriptive method with research stages including process flow observation, organoleptic quality measurements, microbiology (ALT, E. coli, Salmonella), chemistry (histamine), yield calculations, productivity calculations. The data collection method was by directly following processing activities and interviews for the frozen tuna steak processing process, while other data was carried out by testing. The results of the research obtained the processing flow of frozen tuna steak at PT. Wahyu Pradana Binamulia has 23 stages. The organoleptic test results for raw materials have a value of 8 and the final product has a value of 9. The raw material test results for ALT are 6.2 x 103 col/g, Coliform <3 MPN/g, E. coli <3 MPN/g and Salmonella with negative results. The final product test results were ALT 5.5 x 103 col/g, Coliform <3 MPN/g, E. coli <3 MPN/g, and Salmonella with negative results. The histamine test results obtained were 6.9 ppm in the raw material and 7.4 ppm in the final product. Observation results of raw material and product temperatures ≤4.4°C, room temperature ≤20°C and air temperature ≤4.4°C. The yield at the weeding stage was 78.37%, loin formation was 69.40%, dark meat separation and skin removal was 60.77%, trimming was 45.11%, steak formation was 40.48%, retauching was 39. 02%. Employee productivity results at the weeding stage had an average value of 1,214.23 kg/hour/org, for the trimming stage 530.12 kg/hour/org, for the steak formation stage 599.66 kg/hour/org. It can be concluded. The research conclusions show that the quality of raw materials and frozen tuna steak products has met the established SNI standards.
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.
Co-Authors Aef Permadi Afifah, Rufnia Ayu Handoko, Yudi Prasetyo Latifa, Dian Maulani, Aghitia Nur Hidayah Rafiani, Evi Resmi R. Siregar Sayuti, Mohammad