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All Journal SAINTI: Majalah Ilmiah Teknologi Industri Journal of Science and Social Development
Haswan
Politeknik ATI Padang
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PENANGANAN PRODUK DAN PACKAGING IKAN DENGAN PENDEKATAN GOOD MANUFACTURING PRACTICES Gustiarini Rika Putri; Irna Ekawati; Pharmayeni; Haswan; Erwinsyah Sipahutar
Journal of Science and Social Development Vol. 2 No. 2 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i2.182

Abstract

Fumigation is a method of processing or preserving by utilizing a combination of drying treatment and the application of natural chemical compounds from the combustion of natural fuels, so that the aroma and taste that is characteristic of smoked fish products and the color becomes golden or brown. Processing conditions can be improved by using the Good Manufacturing Process (GMP), standardizing starting from raw materials, supporting materials, processes to final products and applying the principles of good sanitation and hygiene. One of the applications of GMP in fish processing is good packaging of product, namely vacuum packaging. Vacuum packaging is a packaging method that removes air from the packaging before sealing / press. This method can be used manually or automatically such as inserting the product into a plastic vacuum bag, removing air from the plastic and sealing the plastic. Pesisir Selatan Regency is an area with vast marine potential, large fishery potential. Although there are many producers of dried fish, product handling is still inadequate. For this reason, as one form of community service from the ATI Padang Polytechnic community, a counseling and training was held on the Handling of Fish Products and Packaging with a Good Manufacturing Practices Approach in the Ampang Pulai Koto XI Tarusan.
PEMANFAATAN LIMBAH ORGANIK PASAR SEBAGAI BAHAN BAKU PELET DENGAN PRETREATMENT SECARA FERMENTASI ANAEROB Armen; Sri Elfina; Haswan
SAINTI: Majalah Ilmiah Teknologi Industri Vol. 19 No. 2 (2022)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/

Abstract

Pengolahan limbah pasar menjadi pakan dapat meningkatkan nilai tambah limbah. Limbah pasar yang terdiri dari sayuran dan hewani masih memiliki kandungan nutrient yang bermanfaat bagi ternak dan ikan sebagai pakan alternatif atau utama. Pemanfaatan limbah pasar menjadi pellet ikan perlu dikaji dengan proses fermentasi dengan variasi waktu fermentasi 2-6 hari, kadar molase (5%, 10% dan 15%) dan komposisi hewani dan nabati (1:1, 2:3 dan 3:1) terhadap protein kasar dan kualitas pakan. Proses pembuatan pakan dengan mencampurkan bahan limbah pasar dan akan dilakukan proses fermentasi serta penepungan untuk mendapatkan pellet yang seragam dalam pencetakan. Uji protein akan dilakukan dengan metode kjedhal sebagai kandungan protein kasar. Berdasarkan hasil daya apung selama lebih dari 6 menit, pellet dengan komposisi jeroan ikan 50% memiliki kualitas yang terbaik dibandingkan variasi lainnya dengan kadar protein 32,48%.
Co-Authors Armen Erwinsyah Sipahutar Gustiarini Rika Putri Irna Ekawati Pharmayeni Sri Elfina