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ANALYSIS OF HISTAMIN CONTENT IN LOIN TUNA (Thunnus maccoyii) In Denpasar, Bali Siluh Putu Sri Dia Utari; Resti Nurmala Dewi; Ferlina Febrianti
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1685-1689

Abstract

Fish is a fishery resource that has very important economic value. One of the fishery commodities in Indonesia which is produced and exported in large quantities is bluefin tuna (Thunnus maccoyii). The high protein content causes tuna to be easily damaged if it is not immediately processed and stored at high ambient temperatures and can cause histamine. Histamine is a compound derived from the amino acid histidine which is formed due to the action of bacteria that have decarboxylase enzymes. The formation of histamine is influenced by several factors, including temperature and pH. The purpose of this study was to identify histamine content in raw materials and final products of bluefin tuna (Thunnus maccoyii) loin form. This test uses the ELISA (Enzyme Linked Immunosorbent Assay) method with VERATOX media (Veratox Quantitative Histamine Test Neogen). Histamine testing was carried out for approximately 5 days using 2 repetitions for both raw materials and frozen tuna loin products. The histamine content in raw materials and final products of frozen tuna loin does not exceed the SNI 4104:2015 standard, which is 100 ppm. The average histamine test result for raw tuna loin was 0.52 ppm and the average histamine test result for the final product was 0.96 ppm.
Pengaruh Suhu Penerimaan Sampel dan Bentuk Olahan Ikan Tuna (Thunnus sp.) Terhadap Kadar Histamin Menggunakan Metode Elisa Resti Nurmala Dewi
Buletin Jalanidhitah Sarva Jivitam Vol 5, No 1 (2023): Maret 2023
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v5i1.12423

Abstract

Salah satu komoditas perikanan andalan Indonesia adalah ikan tuna (Thunnus sp.) yang diekspor dalam berbagai bentuk olahan ke pasar ekspor internasional. Namun, kasus penolakan produk ikan tuna dari pasar ekspor saat ini cukup besar. Permasalahan utama kasus penolakan tersebut adalah kandungan bakteri atau kadar histamin yang tinggi pada produk. Oleh sebab itu, penelitian ini dilakukan untuk mengkaji pengaruh suhu penerimaan sampel dan bentuk olahan ikan tuna terhadap kandungan histamin. Sampel ikan tuna telah diuji menggunakan metode Enzyme Linked Immunosorbent Assay (ELISA) terhadap perubahan suhu penerimaan sampel ikan dengan rentang suhu -0,1 sampai -0,5°C dan olahan tuna bentuk steak dan loin. Dari hasil penelitian, keseluruhan sampel ikan tuna mengandung kadar histamin <1 ppm. Perubahan suhu penerimaan sampel tidak memberikan perbedaan hasil yang besar terhadap kandungan histamin dengan konsentrasi akhir 0,4 ppm. Bentuk loin dan steak pada sampel juga memiliki rata-rata kadar histamin yang tidak jauh berbeda, yaitu 0,6 dan 0,3 ppm.
Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Febrianti, Desy; Farida, Iftachul; Astiana, Ika; Samanta, Pinky Natalia; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Cesrany, Mahaldika; Perceka, Medal Lintas; Bharata, Made Tisna Adhi; Putri, Ni Made Anggun Pradnyani
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
Analisis Finansial Penggunaan Panel Surya Pada Budi Daya Udang Vaname Febrianti, Desy; Dewi, Resti Nurmala
Buletin Ilmiah Marina Sosial Ekonomi Kelautan dan Perikanan Vol 10, No 1 (2024): Juni 2024
Publisher : Research Center for Marine and Fisheries Socio-Economic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marina.v10i1.12625

Abstract

Pada sistem budi daya udang intensif, penggunaan kincir air menjadi salah satu kunci keberhasilan budi daya. Kincir air memegang peranan penting dalam penyediaan oksigen terlarut untuk kehidupan udang. Saat ini, kincir air yang banyak digunakan adalah yang menggunakan listrik sebagai tenaga penggeraknya dan menghabiskan sekitar 14-15% dari biaya total yang dibutuhkan selama masa pemeliharaan. Hal inilah yang membuat para pembudidaya membutuhkan biaya operasional yang tinggi untuk menggunakan kincir air. Oleh sebab itu, menjadi penting untuk menganalisis kebutuhan biaya listrik untuk budi daya udang vaname dengan sistem intensif; menganalisis persentase penurunan biaya dengan penerapan solar panel sebagai penggerak kincir pada budi daya udang vaname; dan menganalisis parameter finansial pada budi daya udang vaname yang menggunakan solar panel sebagai pengganti listrik. Penelitian ini telah dilakukan selama dua siklus budi daya pada tambak udang vaname di Kabupaten Jembrana, Bali menggunakan metode survei dan pengamatan di lapangan. Hasil penelitian menunjukkan bahwa kebutuhan penggunaan listrik untuk menggerakkan kincir air menelan biaya hingga 9,04% dari biaya total produksi selama masa pemeliharaan. Tingginya kebutuhan listrik yang mencapai 95.040 kWh per tahun untuk empat kolam tambak dengan luas 5.600 m2 menyebabkan penggunaan solar panel menjadi sebuah solusi yang tepat. Selain disebabkan karena penggunaan energi terbarukan yang ramah lingkungan, penggunaan solar panel untuk mensubstitusi listrik konvensional juga mampu menurunkan biaya operasional hingga 1,47% dan meningkatkan keuntungan usaha hingga 44,60%. Dengan demikian, penggunaan tenaga surya terbukti dapat menjadi solusi budi daya berkelanjutan. Akan tetapi, penerapan energi ini masih belum maksimal sehingga diperlukan dukungan pemerintah dalam bentuk kebijakan dan peraturan serta pengembangan kerja sama internasional Tittle: Financial Analysis of the Utilization of Solar Panels in the Vannamei Shrimps Farming In intensive shrimp farming system, the use of waterwheels is one of the keys to successful cultivation. Waterwheels play an important role in providing dissolved oxygen which is essential for shrimp life. However, the majority of waterwheels use electricity as its driving force and spends around 14-15% of the total cost required during the maintenance period. Because of this, cultivators need to incur significant operating costs in order to employ waterwheels. Therefore, it is important to analyze the need for electricity costs for vannamei shrimp farming with an intensive system, analyze the percentage of cost reduction by applying solar panels as a wheel drive, and analyze the financial parameters in using solar panels as an electric replacement. This study was conducted for two cultivation cycles in vannamei shrimp ponds in Jembrana, Bali utilizing survey and direct observation in the location. The results showed that the need to use electricity to drive the waterwheels costed up to 9.04% of the total production cost. The high demand for electricity, which reached up to 95,040 kWh per year for four ponds with an area of 5,600 m2, showed that the use of solar panels is a viable eco-friendly renewable energy solution. The use of solar panels decreased operational costs by up to 1.47% and raised business earnings by up to 44.60%. Thus, it has been shown that using solar energy for farming is a sustainable approach. Though this energy is still not being used to its full potential, government support in the form of laws and regulations as well as the growth of international cooperation are required.
ANALISIS ORGANOLEPTIK, PROKSIMAT DAN LOGAM BERAT PADA KERIPIK MANGROVE Bruguiera gymnorrhiza Siluh Putu Sri Dia Utari; Resti Nurmala Dewi; Devi Ilmiyanti
Jurnal Perikanan Unram Vol 13 No 4 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i4.668

Abstract

Bruguiera gymnorrhiza atau lindur merupakan salah satu jenis mangrove yang memiliki banyak manfaat diantaranya sebagai tempat habitat organisme air dan darat, dapat menahan abrasi pantai dan sebagai fitoremediator. Selain itu, Bruguiera gymnorrhiza juga memiliki nilai ekonomi yang tinggi karena kandungan gizi yang terdapat pada buahnya dapat dimanfaatkan sebagai bahan pangan seperti keripik mangrove. Namun, informasi terkait kandungan gizi dan logam berat pada produk olahan buah lindur masih minim diketahui. Oleh sebab itu, penelitian ini dilakukan agar keamanan mutu keripik mangrove dapat diidentifikasi. Pengujian yang dilakukan meliputi organoleptik menggunakan 30 panelis tidak terlatih, proksimat sesuai SNI dan logam berat secara Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Dari hasil pengujian, nilai organoleptik pada bahan baku buah lindur dan keripik mangrove telah memenuhi syarat minimum yang dikeluarkan oleh SNI dengan nilai rata-rata 8. Kandungan logam berat pada keripik mangrove pun telah memenuhi persyaratan SNI dengan konsentrasi 0,5 ± 0,00 mg/kg (Hg), 0,3 ± 0,00 mg/kg (Pb), 0,1 ± 0,02 mg/kg (Cd), 0,5 ± 0,02 mg/kg (As) dan 0,7 ± 0,2 mg/kg (Sn). Namun, pada pengujian proksimat terdapat 2 parameter yang melebihi ambang batas yaitu kadar air (3,35 ±0,01%) dan kadar lemak (31,99 ±0,02) sedangkan untuk kadar protein (7,72 ±0,00%) dan kadar abu (2,13 ±0,00%) telah memenuhi syarat.
ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP): STUDI KASUS DI DUA INDUSTRI PEMBEKUAN IKAN DI DENPASAR BALI Resti Nurmala Dewi; Ni Putu Ayu Dyah Muncani; Ni Putu Dinda Krisna Putri
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.925

Abstract

One of the quality control systems that is crucial to establish for fisheries products is good manufacturing practices (GMP). Nonetheless, a number of fisheries processing sectors, including the seafood freezing sector, continue to have multiple GMP deviations. Therefore, the purpose of this study is to examine how GMP is being applied to two fish freezing companies that process sea bass (Lates calcarifer) and tuna (Thunnus albacares) in Denpasar, Bali. Using the gap analysis approach based on Minister of Industry Regulation Number 75 of 2010 concerning GMP, this research was conducted for three months (January – March 2022). The methods used for gathering data were focus groups discussion (FGD), observations, and interviews with managers, supervisors, and quality control (QC). From the research results, it was found that the implementation of GMP in the two fish freezing industries had met the criteria based on applicable regulations with a conformity percentage of 97.70% (tuna) and 98.39% (sea bass). As for the 18 GMP aspects, there are several deviations that occur in tuna freezing factories (6 aspects) and sea bass (4 aspects). Thus, improvements need to be made to aspects of buildings, sanitation facilities, process supervision, laboratories, employees as well as maintenance and sanitation based on the technical and managerial recommendations provided.
Occupational Health and Safety Risk Analysis Using AS/NZS Standard 4360:2004 in a Fish Meatball Industry Dewi, Resti Nurmala
Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Vol. 25 No. 1 (2023): June 2023
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jti.25.1.31-42

Abstract

The Indonesian fishing industry developed by 1.4% in 2020, compared to the previous year, as shown by the existence of around 773 seafood factories. Such growth caused the emergence of different working conditions due to the use of complex machines. In 2019, the industrialization process generated an immense potential for accidents on occupational health as the mishaps increased from 60 to 270 cases. For this reason, this study aimed to identify the value and level of risk, using HIRARC (Hazard Identification Risk Assessment and Risk Control) following AS/NZS 4360:2004 standards. The study was conducted at the fish meatball company located in East Java, for six months. The results showed that the company could manage the occupational health and safety, as indicated by the reduction of the levels of risk from acceptable (33.4%), priority 3 (14.3%), priority 2 risk (38.1%), priority 1 risk (9.5%), and very high risk (4.8%) to acceptable (76%) and priority 3 (24%). The risk assessment matrix had shifted from yellow (moderate) to green (low). Some recommendations implemented in the workplace included creating a safety organization, organizing training sessions among employees, fostering a safety culture, applying ergonomic principles, and controlling work hours.
Pemanfaatan insang ikan tuna (Thunnus sp.) dan lemuru (Sardinella lemuru) sebagai bahan baku pengolahan keripik: Utilization of tuna (Thunnus sp.) and Bali sardinella (Sardinella lemuru) fish gills as raw materials for chips processing Budiadnyani, I Gusti Ayu; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Nugraha, I Made Aditya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6)
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/jphpi.v28i6.63268

Abstract

Insang merupakan hasil samping perikanan bernilai rendah namun kandungan gizi tinggi dan berpotensi dikembangkan menjadi produk bernilai tambah, yaitu keripik. Mengingat insang berfungsi sebagai penyaring zat kimia (logam berat), maka aspek keamanan pangan menjadi penting. Penelitian ini bertujuan untuk mengevaluasi dan membandingkan karakteristik insang ikan tuna dan lemuru dalam kondisi segar dan beku sebagai bahan baku keripik, berdasarkan kandungan proksimat, cemaran logam berat, mikrobiologi, dan tingkat penerimaan konsumen. Penelitian menggunakan empat perlakuan, yakni insang dari tuna segar, tuna beku, lemuru segar, dan lemuru beku (duplo). Analisis proksimat meliputi kadar abu, air, lemak dan protein. Analisis logam berat meliputi Hg, Pb dan Cd. Analisis mikrobiologi terdiri atas TPC, E. coli, Salmonella sp., dan V. cholerae. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter ketampakan, aroma, rasa, tekstur, aftertaste dan keseluruhan. Hasil analisis menunjukkan bahwa insang ikan memiliki kadar protein 14,15–17,62%, lemak 1,61–5,79%, air 65,36–69,19%, dan abu 10,81–14,93%. Pengolahan insang menjadi keripik menghasilkan kadar protein 8,04–9,52%, kadar lemak 19,33–26,75%, kadar air 4,12–4,67%, dan kadar abu 4,66–6,19%. Keripik insang lemuru segar mengandung lemak tertinggi (26,75%) dan keripik tuna beku memiliki protein tertinggi (9,52%). Kandungan logam berat pada insang berada di bawah batas maksimum yang ditetapkan SNI 7387:2009, dengan kadar Hg 0,01 ppm, Pb 0,02–0,15 ppm, dan Cd 0,02–0,05 ppm. Kandungan mikrobiologi menunjukkan seluruh keripik insang aman dikonsumsi. Analisis hedonik oleh panelis terlatih menunjukkan keripik insang sangat disukai, dengan skor keseluruhan di atas 8,00 dan keripik insang tuna beku memperoleh skor rasa tertinggi (8,90).
Kajian Jejak Karbon Pada Sistem Energi Berbasis Batu Bara Dalam Industri Pengolahan Hasil Perikanan di Bali Nugraha, I Made Aditya; Desnanjaya, I Gusti Made Ngurah; Dewi, Resti Nurmala; Khairunnisa, Anis; Juniarta, I Nyoman
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1695

Abstract

Karakteristik Fisikokimia, Sensoris, Dan Mikrobiologis “Crisweed” Snack Olahan Rumput Laut Eucheuma cottonii Sumartini, Sumartini; Siregar, Fikri Al Khair; Dewi, Resti Nurmala; Maulani, Aghitia
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i2.1113

Abstract

“Crisweed” merupakan snack olahan rumput laut non MSG dengan komposisi kentang, rumput laut, dan nori dimana kombinasi bahan bahan tersebut diharapkan mampu meningkatkan nilai nutrisinya terutama kandungan serat dan vitamin yang bersumber dari rumput laut. Penelitian ini bertujuan mengetahui formulasi terbaik pada rasio penambahan rumput laut pada snack dengan memfokuskan pada mutu tekstur dan kerenyahan produk. Parameter uji untuk seaweed snack dilakukan melalui uji hedonik terhadap rasa, aroma, tekstur dan kenampakan serta analisis kimia yang meliputi kadar air, abu, lemak, protein dan serat kasar. Uji parameter tekstur meliputi hardness, adhesiveness, cohesiveness, dan elasticity. Hasil uji hedonik menunjukkan adanya perbedaan yang signifikan pada atribut rasa, aroma, tekstur dan kenampakan. Nilai kadar air produk berada pada kisaran 3,67-7,49%, protein 7,54-12,23%, lemak 15,60-18,82%, abu 1,74-5,26% dan serat 15,78-16,71%. Berdasarkan uji pembobotan De Garmo terhadap semua parameter uji, ditemukan produk “Crisweed” perlakuan terbaik adalah pada formulasi 3 dengan nilai efektivitas 0,88.ABSTRACT“Crisweed” is a non-MSG seaweed snack with a composition of potatoes, seaweed, and nori where the combination of these ingredients is expected to increase its nutritional value, especially the fiber and vitamin content sourced from seaweed. This study aims to determine the best formulation of the ratio of seaweed addition to snacks by focusing on the quality of texture and crispiness of the product. Test parameters for seaweed snacks were carried out through hedonic tests on taste, aroma, texture and appearance as well as chemical analysis including water content, ash, fat, protein and crude fiber. As well as texture parameter tests including hardness, adhesiveness, cohesiveness, and elasticity. The results of the hedonic test showed significant differences in the attributes of taste, aroma, texture and appearance. The water content of the product was in the range of 3.67-7.49%, protein 7.54-12.23%, fat 15.60-18.82%, ash 1.74-5.26% and fiber 15.78-16.71%. Based on the De Garmo test on all test parameters, it was found that the best treatment for the “Crisweed” product was formulation 3 with an effectiveness value of 0.88.
Co-Authors Agustria, I Komang Trinanda Andrayuga, I Wayan Anis Khairunnisa, Anis Ardiyanti, Putu Ayu Azimatun, Muhamad Maulana Nur Bharata, Made Tisna Adhi Cesrany, Mahaldika Devi Ilmiyanti Erianto, Ricky Faiq Ramdhani, Ahmad Febrianti, Desy Ferlina Febrianti I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Ika Astiana Ilmiyanti, Devi Irwandi, Nurul Anisa Juniarta, I Nyoman Lestari, Rizka Ma'arif, Luluk Majidah Maulani, Aghitia medal lintas perceka Muncani, Ni Putu Ayu Dyah Ni Putu Ayu Dyah Muncani Ni Putu Dinda Krisna Putri Nita Ariestiana Putri Pajriyanti, Nurlaela Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Putri, Ni Putu Dinda Krisna Putri, Nita Ariestiana Putrivenn, Dewi Fridolin Qurrahman, Taufiq Rizka Ayu Yuniar Samanta, Pinky Natalia Samsul Arifin siluh putu sri dia utari Siregar, Fikri Al Khair Sumartini Sumartini Utari, Siluh Putu Sri Dia