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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Eksergi: Chemical Engineering Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Indonesian Fisheries Research Journal Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan International Journal of Marine Engineering Innovation and Research Jurnal Pengabdian UNDIKMA Altifani Journal: International Journal of Community Engagement Buletin Jalanidhitah Sarva Jivitam Jurnal Penelitian Chanos Chanos Jurnal Perikanan JURNAL REKAYASA KIMIA & LINGKUNGAN Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Resti Nurmala Dewi
Politeknik Kelautan Dan Perikanan Jembrana
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COMPARATIVE STUDY OF WATER CONTENT AND SENSORY QUALITY OF SALTED LEMURU FISH (Sardinella lemuru) WITH DIFFERENT SALTING METHODS Dewi, Resti Nurmala; Iksan, Muhammad
Chanos Chanos Vol 23, No 2 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i2.18382

Abstract

Salting is one of the most widely used traditional preservation methods for producing salted fish, including lemuru (Sardinella lemuru). However, scientific information regarding the effect of different salting techniques on the water content and sensory characteristics of salted lemuru remains limited. This study aims to compare the water content and sensory quality of salted lemuru processed using wet salting (50% and 100%) and dry salting (5% and 10%) with different drying durations (5, 7, and 9 hours). The production process followed the Indonesian National Standard SNI 8273:2023, while moisture analysis referred to SNI 2354.2:2015. Sensory evaluation was conducted by 30 untrained panelists assessing appearance, odor, and texture. Results showed that dry salting produced lower moisture content (7.22-8.27%) compared to wet salting (9.52-11.41%). In contrast, the highest appearance and texture sensory scores were obtained from wet salting, particularly treatment B100-9 (score 8.60), whereas dry salting with high salt concentration and prolonged drying (K10-9) resulted in decreased texture and odor quality due to excessive dehydration. Overall, the findings confirm that salting method significantly affects the final quality of salted lemuru, and wet salting with an optimal salt concentration provides the best balance between moisture reduction and desirable sensory characteristics.
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.
Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Anis Khairunnisa; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; Desy Febrianti; Iftachul Farida; Ika Astiana; Pinky Natalia Samanta; Resti Nurmala Dewi; Fenny Crista Anastasia Panjaitan; Mahaldika Cesrany; Medal Lintas Perceka; Made Tisna Adhi Bharata; Ni Made Anggun Pradnyani Putri
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).
EVALUASI PENERAPAN GOOD MANUFACTURING PRACTICES DAN SANITATION STANDARD OPERATING PROCEDURES PADA PENGOLAHAN UDANG KUPAS MENTAH BEKU MENGGUNAKAN SKALA LIKERT DI DUA UNIT PENGOLAHAN IKAN Resti Nurmala Dewi; Icha Nur Nabila; Ni Kadek Tiara Dwi Agustin; Arie Goase Imege; Sumartini Sumartini
Buletin Jalanidhitah Sarva Jivitam Vol 8, No 1 (2026): Maret 2026
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v8i1.19890

Abstract

Penelitian ini bertujuan untuk mengevaluasi penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada pengolahan udang kupas mentah beku tipe Peeled Non Deveined (PND), Peeled Deveined Tail On (PDTO), dan Peeled Tail On (PTO) di dua industri menggunakan metode skala Likert. Penelitian dilakukan pada satu industri berbentuk PT di Banyuwangi (Industri 1) dan satu industri berbentuk CV di Denpasar (Industri 2). Data diperoleh melalui kuesioner tertutup kepada 40 responden yang terlibat langsung dalam proses produksi dan pengendalian mutu. Hasil evaluasi menunjukkan bahwa Industri 1 memperoleh rata-rata skor GMP sebesar 86,7% (kategori sangat baik) dan SSOP sebesar 93,17% (kategori sangat baik), yang mengindikasikan penerapan CPPOB telah berjalan konsisten sesuai regulasi nasional. Sebaliknya, Industri 2 memperoleh rata-rata skor GMP sebesar 50,27% dan SSOP sebesar 44,5% (kategori cukup), menunjukkan masih terdapat kesenjangan pada aspek fasilitas sanitasi, pengendalian hama, kontrol kesehatan karyawan, serta dokumentasi operasional. Perbedaan capaian ini dipengaruhi oleh skala industri, komitmen manajemen, dan ketersediaan infrastruktur sanitasi. Secara keseluruhan, metode skala Likert efektif digunakan sebagai pendekatan kuantitatif untuk mengidentifikasi titik kritis penerapan sistem jaminan mutu dan sanitasi pada industri pengolahan udang beku.
Karakteristik Fisikokimia, Sensoris, Dan Mikrobiologis “Crisweed” Snack Olahan Rumput Laut Eucheuma cottonii Sumartini Sumartini; Fikri Al Khair Siregar; Resti Nurmala Dewi; Aghitia Maulani
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 Alinda Fitrotun Nisya Amanda Nur Affrida Andrayuga, I Wayan Anis Khairunnisa Ardiyanti, Putu Ayu Arie Goase Imege Aulia Rahma Putri Azimatun, Muhamad Maulana Nur Bharata, Made Tisna Adhi Cesrany, Mahaldika Danang Jaya Desy Febrianti Devi Ilmiyanti Dwi Aulia Puspitaningrum Erianto, Ricky Faiq Ramdhani, Ahmad Faizah Hadi Fenny Crista Anastasia Panjaitan Ferlina Febrianti Fikri Al Khair Siregar I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Icha Nur Nabila Iftachul Farida Ika Astiana Ika Astiana Ilmiyanti, Devi Irwandi, Nurul Anisa Juniarta, I Nyoman Lestari, Rizka Ma'arif, Luluk Majidah Made Tisna Adhi Bharata Mahaldika Cesrany Maulani, Aghitia Md. Hasanuzzaman medal lintas perceka Muchamad Iksan Muhamad Maulana Azimatun Nur Muncani, Ni Putu Ayu Dyah Ni Kadek Tiara Dwi Agustin Ni Made Anggun Pradnyani Putri Ni Putu Ayu Dyah Muncani Ni Putu Dinda Krisna Putri Nita Ariestiana Putri Pajriyanti, Nurlaela Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Pradnyani, Ni Made Anggun Putri, Ni Putu Dinda Krisna Putrivenn, Dewi Fridolin Qurrahman, Taufiq Raden Herjun Desta K. H Ranti Amanda Mauliasantri Rizka Ayu Yuniar Ryan Keane Mahardika Pratama Samanta, Pinky Natalia Samsul Arifin siluh putu sri dia utari Siti Fauziah Sumartini Sumartini Sumartini Sumartini Sumartini, nFN Tunjung Wahyu Widayati Utari, Siluh Putu Sri Dia