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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknosains Pangan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JFMR (Journal of Fisheries and Marine Research) Jurnal Riset Akuakultur Jurnal Kelautan dan Perikanan Terapan (JKPT) JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pengabdian UNDIKMA Altifani Journal: International Journal of Community Engagement Food Scientia: Journal of Food Science and Technology Journal of Agri-Food Science and Technology (JAFoST) Journal of Technology and Food Processing (JTFP) Jurnal Perikanan Singkite Journal Sriwijaya Foodtech Journal Jurnal Sains dan Teknologi Pangan
Anis Khairunnisa, Anis
Politeknik Kelautan Dan Perikanan Jembrana
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PENGARUH PENAMBAHAN HIDROKOLOID (CMC DAN AGAR-AGAR TEPUNG) TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS FRUIT LEATHER SEMANGKA (Citrullus lanatus (thunb.) Matsum. Et Nakai) Khairunnisa, Anis; Atmaka, Windi; Widowati, Esti
Jurnal Teknosains Pangan Vol 4, No 1: Januari 2015
Publisher : Jurnal Teknosains Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan CMC atau agar-agar tepung terhadap sifat fisik (pH, aw, dan kuat tarik), sifat kimia (kadar air, kadar abu, serat pangan dan kadar likopen) dan sensoris (warna, aroma, tekstur, rasa, dan overall) fruit leather semangka, mengetahui konsentrasi terbaik masing-masing hidrokoloid yang dapat menghasilkan fruit leather semangka terbaik, serta mengetahui hidrokoloid (CMC atau agar-agar tepung) yang dapat menghasilkan fruit leather semangka dengan mutu fisikokimia dan sensoris yang terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RAL) dengan satu faktor yaitu penambahan hidrokoloid (penambahan CMC dan agar-agar tepung) dengan variasi konsentrasi 0,5%, 1,0%, dan 1,5%. Hasil penelitian menunjukkan bahwa penggunaan jenis hidrokoloid yang berbeda dengan konsentrasi yang sama berpengaruh terhadap karakteristik fisik (pH, aw, dan kuat tarik), karakteristik kimia (kadar likopen, IDF, SDF, dan TDF), dan karakteristik sensori (warna, aroma, tekstur, rasa, dan overall). Konsentrasi terbaik penambahan agar-agar tepung dan CMC untuk fruit leather semangka ini adalah sebesar 0,5%. Fruit leather semangka yang terpilih secara keseluruhan adalah sampel dengan penambahan agar-agar 0,5%, yang unggul tujuh (7) karakteristik dari 14 karakteristik keseluruhan. Kata kunci: agar-agar tepung, albedo, CMC, fruit leather, semangka
LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI Anis Khairunnisa; Nugraha Edhi Suyatma; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.559 KB) | DOI: 10.6066/jtip.2018.29.2.195

Abstract

Pasteurized milk (PM) is a perishable product requiring storage at cold temperatures to maintain its shelf life. However, the temperature fluctuations during transportation, handling, and storage could affect the number of microbial counts of the product. A time-temperature indicator (TTI) can be used to monitor product conditions in real time, so consumers know the condition of the product during transportation and storage. This study aims to determine the ability of a mixed vegetable oil (VOB) as a TTI indicator and evaluate the validity of TTI as an indicator of PM microbiological degradation. The VOB was produced from a mixture of palm oil (PO), canola oil (CA), and olive oil (OV) at ratios of 50:40:10 (C1), 50:25:25 (C2), and 50:10:40% (v/v) (C3), with the addition of 0.25% (m/v) of red dye (CI 16255). The VOBs were tested its for diffusion length, diffusion kinetics, and the accuracy of the prediction model of each indicator at isothermal temperatures. The VOB indicator can be applied to monitor the total growth of microbes in PM. The value of the activation energy (Ea) of each indicator was 34.289 (C1); 35,294 (C2) and 40,646 kJ/mol (C3), while the Ea value of the microbial spoilage in PM was 58,105 kJ/mol. The difference between the Ea PM value and each indicator was less than 25 kJ/mol. Indicating that the accuracy of the prediction model was good. At storage temperature of 29°C, the critical limit for PM spoilage occurs after 24 hours of storage which correlated with the diffusion length indicator of 6.50 (C1), 6.25 (C2), and 5.5 cm (C3). Overall, the indicators observed can be used to monitor the microbiological spoilage of PM, so that the actual quality of PM before consumption can be estimated.
PENERAPAN COLD CHAIN STORAGE PADA PEMBEKUAN FILET KAKAP PUTIH (Lates calcarifer) Faizah Faizah; Ajeng Dyah Kurniawati; Anis Khairunnisa; Niluh Putu Sonia Agustini
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 02 (2023): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i02.1280

Abstract

Ikan kakap putih (Lates calcalifet) merupakan ikan yang memiliki nilai ekonomi tinggi. Namun, dikarenakan kadar protein dan kadar air yang tinggi mengakibatkan ikan kakap putih memerlukan penanganan khusus. Salah satu cara untuk menjaga kesegaran, mutu, dan sifat organoleptik ikan kakap putih yaitu dengan menerapkan sistem Cold Chain Storage. Cold Chain Storage merupakan metode penyimpanan dengan cara mengendalikan suhu untuk menjaga kualitas dan keamanan produk. Penelitian ini bertujuan untuk mengevaluasi penerapan sistem cold chain storage dalam proses pembekuan filet Kakap Putih (Lates calcarifer). Metode yang digunakan pada penelitian ini adalah observasi dan wawancara langsung dengan karyawan. Hasil penelitian menunjukkan setiap proses pengolahan ikan memiliki suhu di bawah 5oC. Suhu ikan pada proses penerimaan bahan baku 3,5oC, sortasi 2,7oC, penimbangan 2,1oC, penyisikan 3,0oC, pencucian 3,2oC, fillet 2,9oC, penyusunan dalam long pan 3,0 oC, pembekuan -35oC, pengemasan dan pelabelan -1,5oC, penyimpanan -21oC, dan distribusi 17,5oC. Metode pembekuan yang digunakan yaitu pembekuan cepat dengan suhu -30oC sampai -40oC. Berdasarkan hasil penelitian, suhu ikan kakap putih pada sistem Cold Chain Storage sudah memenuhi SNI01-2696.3-2006 tentang filet kakap beku yaitu suhu maksimal ikan 5oC.
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).
Effect of Batter Mix Variations on Sensory Quality of Breaded Shrimp Farida, Iftachul; Khairunnisa, Anis
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 1 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.1.28

Abstract

Vaname shrimp is one of the fishery products cultivated at Jembrana Marine and Fisheries Polytechnic with the potential to be developed as breaded shrimp (BS). The objective of this study was to determine the effect of batter mix (BM) on sensory quality of BS. There were three types variation of BM, i.e. mix of all-purpose instant flour:cold water (1:2; B1); mix of all-purpose instant flour:eggs (1:2; B2); mix of all-purpose instant flour:cold water:eggs (2:1:2; B3) with frozen (b) and fried (g) treatment. ANOVA were used to analyze the data, followed by Duncan’s additional tested for significant results. Sensory-hedonic tested showed that effect of BM variation did not significantly differ (p>0.05) on color, compactness, flavor, and overall attribute of frozen BS, as well as flavor, taste, texture, and overall sensory quality of fried BS. Different types of BM also did not show significantly difference on sensory-rating tested (p>0.05) for appearance, flavor, taste, and texture of fried BS. In this test, Bb1 attained first rank for appearance dan Bb3 attained first rank for color, compactness, flavor, and overall of frozen BS. Bg2 attained the first rank for appearance, flavor, texture, and overall attributes and Bg1 was the first rank for the taste attribute of fried BS.
Analysis of Heavy Metal Content of Mercury (Hg) and Cadmium (Cd) in Frozen Tuna (Thunnus sp.) Iftachul Farida; Anis Khairunnisa; Gusti Ngurah Putu Paksi Kencana
JFMR (Journal of Fisheries and Marine Research) Vol. 8 No. 1 (2024): JFMR on March
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2024.008.01.1

Abstract

Tuna fish is one of the fishery resources that has high potential. The fish is very active and vulnerable to chemical contamination because marine waters include areas that have a lot of contact with humans such as accretion, fish processing industries, and metal smelting. This study aims to: (1) analyze the content mercury and cadmium in frozen tuna; (2) analyze the effect of fish sample weight on Hg and Cd content. Destructive principle method with Atomic Absorption Spectrophotometer (AAS) used for analyzing the Hg and Cd content. Heavy metal analysis used 5 samples of frozen tuna fish. The samples were taken from a Tuna fish freezing company from the Denpasar area, Bali. Linear regression analysis was used to determine the sample weight effect on heavy metal content in tuna fish. The heavy metal test results showed that all samples contained less than 1.0 ppm of Hg and less than 0.5 ppm of Cd. It shows that heavy metal which contains in all the samples still under the threshold by SNI 7387:2009. Data analysis showed that there was no significant effect of sample weight on Hg content (p>0.05), while weight of sample had a significant effect on Cd metal (p<0.05).
Penerapan Sistem Ketertelusuran Internal dalam Pengolahan Tuna Sirip Kuning (Thunnus albacares) di PT ABC, Denpasar, Bali Khairunnisa, Anis; Utami, Ni Made Dwi Rahayu
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6472.2024

Abstract

Tuna fish is a type of fish that holds high economic value and is in high demand in the sea of Indonesia. The high market demand for tuna products necessitates assurance of safety and quality control, one of which is through the implementation of a traceability system. This research aims to identify the stages of the yellowfin tuna processing process and observe the internal implementation of the traceability system at PT ABC, Denpasar. The research method used is a descriptive-qualitative method with data collection techniques through direct observation and interviews with competent parties such as Quality Control and Quality Assurance teams. The research results show that there are 23 stages in the yellowfin tuna processing process, starting from raw material to delivery. Each stage of the process has a responsible person in-charge to document activities on a paper-based system. Documentation is in the form of daily forms, and coding is done in the form of written codes that indicate specific information. In order to obtain more real-time and integrated information, it is hoped that the company can develop an electronic-based system.
Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali: Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Agustin , Novita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(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.v27i6.52502

Abstract

Canning is a method used to prepare and preserve fish by sealing them in airtight containers and sterilizing them. Ensuring uniformity of quality is crucial and continuously supervised to uphold the high standards and food safety of canned fish products. The objective of this study was to assess the stability of chemical properties (pH and histamine), physical properties (viscosity), and sensory quality of canned lemuru fish (Sardinella sp.) in tomato sauce throughout a 12-day storage period. The study included samples of canned lemuru fish from the BTN brand, which is one of the items manufactured by PT X, Pengambengan. These samples were examined in triplicate over a period of 12 weeks to measure pH, histamine levels, viscosity, and sensory attributes such as appearance, texture, taste, scent, and color. Data analysis employed analysis of variance and Duncan's advanced test to determine if there were significant differences at the 5% significance level. The findings indicated that the 12-week observation period had a notable impact (p<0.05) on the acidity level of the tomato sauce medium and the histamine level of the BTN samples. However, the storage duration did not have a significant effect (p>0.05) on the viscosity of the tomato sauce or the sensory quality (appearance, texture, taste, aroma, and color) of the BTN samples. This indicates that the BTN brand-canned lemuru manufactured by PT X demonstrates consistency in terms of the viscosity and sensory attributes of its tomato sauce. However, it lacks consistency in terms of the acidity of the tomato sauce and the level of histamine.
OPTIMIZATION OF OCCUPATIONAL HEALTH AND SAFETY IMPLEMENTATION IN THE LEMURU FISH PROCESSING PROCESS IN THE MODERN INDUSTRY OF JEMBRANA BALI Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Cesrany, Mahaldika; Khairunnisa, Anis; Juniarta, I Nyoman; Desnanjaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1436

Abstract

The fisheries industry, especially in the processing of lemuru fish, has various work risks that can affect the safety and health of workers. These risks include the use of sharp tools, exposure to chemicals, slippery work environments, and the potential for injury due to intensive production processes. Therefore, the implementation of Occupational Health and Safety (OHS) is a crucial aspect in ensuring a safe, efficient, and productive work environment. However, in practice, there are still various obstacles in the implementation of OHS, such as lack of worker awareness, limited safety facilities, and a less-than-optimal supervision system. This study aims to analyze the implementation of OHS in the processing of lemuru fish at XYZ Company, Jembrana, and to identify obstacles and optimize strategies. The research method used is descriptive qualitative with observation techniques, interviews, and SWOT analysis of OHS policies. The results of the study indicate that the implementation of K3 has been running well through the use of personal protective equipment (PPE), compliance with work procedures, and the implementation of safety standards. To be able to optimize this activity, it can be done through increased training, routine supervision, and the use of IoT-based technology for monitoring the work environment. Computer-based OHS management systems, Virtual Reality (VR) technology for simulation, and automation of high-risk processes with robotics can also be applied to reduce work accidents. Data analysis with machine learning also helps in risk prediction. These implementation strategies can improve work safety, create a safer and more comfortable work environment, and increase the competitiveness of the industry in the global market.
KEANEKARAGAMAN, KERAPATAN DAN PENUTUPAN JENIS LAMUN DI PANTAI KASTELA, TERNATE SELATAN, MALUKU UTARA Rakma Fitria Larasati; Made Mahendra Jaya; Angkasa Putra; Anthon Anthonny Djari; Kharisma Sako; Anis Khairunnisa; Diklawati Jatayu; Sarifah Aini; Herianto Suriadin
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 5 No 2 (2022): JOINT-FISH - Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu K
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v5i2.128

Abstract

Kastela coastal waters are one of the tourist attractions in the coastal area of ​​Ternate city where seagrass is found. Information related to diversity, density and, the diverse cover is still lacking and has not been supported by previous scientific research, especially in the area of ​​Kastela Beach. Therefore, this study was conducted to determine the diversity, density and, cover of seagrass species on the Kastela coast, South Ternate. Seagrass diversity in Kastela Beach includes 6 types of seagrass, namely: Halodule pinifolia, Halophila ovalis, Thalassia hemprichii, Cymodocea rotundata, Syringodium isoetifolium and, Enhalus acoroides. Based on the Shannon-Wienner index, the diversity of seagrass on the beach is classified as moderate with a value of 1.42 (station 1), 1.46 (station 2), 1.29 (station 3). Seagrass species Thalassia hemprichii has the highest density among seagrass species found on Kastela Beach with a density value of 580.27 individuals/m². At station 1, 358.27 individuals/m². At station 2, and station 3 it was dominated by Halodule pinifolia species as many as 326.53 individuals/m². For total seagrass closure at each station, especially station 1 and station 2, it was classified as rich or healthy (>60 %), where the value of station 1 was 124.16%/m², and station 2 was 95.2%/ m². Station 3 is classified as less healthy or less rich with a value of 59.79%/m².
Co-Authors Agustin , Novita Ajeng Dyah Kurniawati Ajeng Dyah Kurniawati Angkasa Putra Athiefah Fauziyyah Bharata, Made Tisna Adhi Cesrany, Mahaldika Dede Robiatul Adawiyah Defira, Citra DIAH AYU SATYARI UTAMI Djari, Anthon Anthonny Esti Widowati, Esti Faizah Faizah Faizah Febrianti, Desy Fitriyan Kurnia Gusti Ngurah Putu Paksi Kencana Hakiki, Dini Nur Herianto Suriadin I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Iftachul Farida Ika Astiana Iskandar, Raihan Jatayu, Diklawati Juniarta, I Nyoman Kasful Anwar Kharisma Sako Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti Luthfi Luthfi, Luthfi Made Mahendra Jaya Malau, Albert Gamot medal lintas perceka Mulyadi Mulyadi Murtiningsih, Ni Made Ayu Meylia Mutiara Ulfah Nanda, Ririn Fatma Niken Prawesti Niluh Putu Sonia Agustini Nugraha Edhi Suyatma Nurul Latifasari Panggabean, Donwil Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Putri, Satiti Rakma Fitria Larasati Resti Nurmala Dewi Rusdiyanto, Edi Samanta, Pinky Natalia Sarifah Aini Satiti Kawuri Putri Sumandiarsa, Ketut Trimulya, Agung Utami, Ni Made Dwi Rahayu Utari, Siluh Putu Sri Dia Wahyuni, Ni Gusti Ayu Putu Intan Sri Windi Atmaka, Windi Wulansari, Arnanti