Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat
Anhar Rozi
Universitas Teuku Umar, Aceh, Indonesia
Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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

Found 3 Documents
Search

 1 
Tingkat Kandungan Histamin pada Ikan Cakalang (Katsuwonus Pelamis) dengan Metode Pembekuan yang Berbeda di CV. Novira Abadi Kota Banda Aceh Arvatin Mawaddah; Anhar Rozi; Akbardiansyah Akbardiansyah
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 3 No. 02 (2023): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v3i02.751

Abstract

The fisheries sector in Indonesia has a greater potential, namely pelagic and demersal fish populations including skipjack tuna and tuna skipjack tuna are referred to as commodities that have high nutritional value but are easily damaged because they contain lots of protein which is high in free amino acids for microbial metabolism. production of ammonia, biogenic amines, organic acids, ketones and sulfur composition. Fish is one of the food products that is prone to deterioration in quality due to the action of enzymes or microbial growth. Handling of fresh fish can be done by applying cold temperatures through freezing techniques to prevent deterioration of fish quality. The SCF (semi contact plate freezer) method is a product freezing process between refrigerated shelves and this process takes place quickly. The use of semicontec in this product is fish arranged in a pan, which consists of 144 pans of cold air around the product with a temperature of - 40°C for 5 hours, with a temperature of 17.4°C in skipjack tuna, the histamine content was 0.3 ppm. ABF (Air Blast Freezer) freezing method. Freezing is done by placing the fish products that have been arranged in a pan and putting them into the ABF (air blast freezer) at the temperature used in the company, which is -35°C for 22 hours. in the arrangement of the fish that is included in the air blast freezer Freezing air blast freezer, which is a cold media made from freon that is used to freeze or ripen fish. The temperature of the fish after being frozen at air blast freezer 15.400C. by producing histamine levels in skipjack tuna 3.9 ppm, where the fish can still be consumed.
Pengujian Angka Lempeng Total (ALT) Pada Ikan Tongkol (Euthynnus Affinis) Di Stasiun Karantina Ikan Pengendalian Mutu Dan Keamanan Hasil Perikanan Aceh Gebrina Reski; Anhar Rozi; Afdhal Fuadi
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 3 No. 02 (2023): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v3i02.752

Abstract

Indonesia is a maritime country with abundant fishery and marine products. Indonesian fishery products in 2015 reached 14.79 tonnes. Tuna (Euthynnus affinis) is one of the most important pelagic fish species found in Indo-Pacific waters living in the neritic area. Its geographical distribution includes the Indian Ocean and the Pacific Ocean. The results of the ALT test on tuna obtained a variety of colony counts. This research uses a descriptive method. Descriptive, namely research conducted to determine the value of a characteristic or number, either one characteristic or more without making comparisons, to relate it to other quantities. Research is conducted with the main objective of making a picture of a situation objectively (actual situation). Tuna taken from 3 different traders obtained the ALT value of sample A1 which was 2.6 x 104/gr, sample A2 which was 2.4 x 104/gr, and sample A3 which was 4.0 x 103/gr for 48 hours with temperature 350o C. After testing it can be concluded that the total plate number (ALT) of bacteria found in tuna is in accordance with the SNI 2332.3: 2015 standard concerning tuna ALT, which is 106.
Pengaruh Teknik Pembekuan Ikan Tongkol (Euthynnus affinis) Terhadap Organoleptik di PT. Aceh Lampulo Jaya Bahari Ifan Muliadi; Anhar Rozi; Afdhal Fuadi
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 3 No. 02 (2023): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v3i02.753

Abstract

Tuna contains high protein so that it fulfills the nutritional needs of the human body. Tuna is a marine fish that contains omega 3, vitamins, protein and minerals. This study aims to determine the effect of the freezing technique of tuna (Euthynnus affinis) on organoleptic at PT.Aceh Lampulo Jaya Bahari using a temperature of -30oC to -40oC with a freezing time of about 8 - 12 hours. Methods This study used a qualitative method consisting of research on the first with the influence of the technique of freezing tuna (Euthynnus affinis) with a comparison of 3 freezing methods, the second stage carried out an organoleptic analysis (ice layer, dehydration, discoloration, appearance, smell, texture.) on frozen tuna. The results of the value of the ice layer showed that the most preferred value by the analyst was the value of the semi contact plate freezer 7 ± 0.67 and cold storage 7 ± 0.67, the dehydration indicated the value most preferred by the analyst was the value of the semi contact plate freezer 7 ± 0.67 and cold storage 7 ± 0.67. The result of the value of dehydration shows the value most preferred by the analyst is the value of the semi contact plate freezer 7 ± 0.78. The result of the value of the appearance shows the value most preferred by the analyst is the value of air blast freezer 7 ± 0.50. the result of the value of the appearance shows the most preferred value by the analyst is the value of the air blast freezer 7 ± 0.50, the result of the value of the odor shows the most preferred value by the analyst is the value of the semi contact plate freezer 7 ± 0.41 and cold storage 7 ± 0.41, the value of the texture shows the most preferred value by the analyst is the value of air blast freezer 7 ± 0.25, semi contact plate freezer 7 ± 0.25 and cold storage 7 ± 0.25.
Co-Authors Afdhal Fuadi Akbardiansyah Akbardiansyah Arvatin Mawaddah Gebrina Reski Ifan Muliadi