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All Journal Media Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat
Lalopua, Vonda
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Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Manajemen Mutu dan Keamanan Pangan Tuna Loin Beku di PT. Aneka Sumber Tata Bahari , Tulehu, Maluku Tengah: Quality Management and Food Safety of Frozen Tuna Loin at PT Aneka Sumber Tata Bahari, Tulehu, Central Maluku Wagola, Ariati; Lalopua, Vonda; Apituley, Yolanda
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.51591

Abstract

Quality assurance and consumer safety protection are the main things in every processing industry. As a product with potential economic value and can even become an export commodity, frozen tuna loin should be handled carefully from catching to consuming. This research aims to analyze the process of handling tuna loin and the level of implementation of the basic feasibility of GMP (Good Manufacturing Practices) and SSOP (Standard Sanitation Operating Procedures) at PT ASTB. Based on observations, it is known that the processing of frozen tuna loin consists of 19 stages starting from Receiving Raw Materials, Weighing I, Washing I, Skinning, Trimming I, Weighing II, Washing II, Clear Smoke, Cooling, Ozone Gas Spraying, Trimming II, Weighing III, Vacuum, ABF Freezing, Metal Detector, Packaging and Labeling, Final Weighing, Frozen Storage, and Loading. Implementing the basic feasibility of GMP and SSOP has generally been carried out following the provisions; however, the company's location still needs to comply with the requirements because it is still close to residential areas and does not have separate entrance and exit access. Keywords: Frozen Tuna Loin, Quality, Export, GMP, SSOP
PENYULUHAN ES KRIM RUMPUT LAUT (Eucheuma cottonii) BAGI ANAK DAN REMAJA DI JEMAAT GKMI AMBON Lalopua, Vonda; Gaspersz, Febe
Balobe: Jurnal Pengabdian Masyarakat Vol 2 No 2 (2023): Balobe: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.2.2.67-73

Abstract

Seaweed grows and is spread throughout the waters in Indonesia, including in Maluku. Seaweed is a raw material for the food industry and has been used for various ready-to-eat foods such as ice cream. Seaweed is rich in nutrients. Apart from that, the carrageenan contained in Eucheuma cottoni seaweed acts as a stabilizer to prevent the formation of ice crystals and produces a soft ice cream texture. The use of seaweed as processed food, especially ice cream, is not widely known to the public, therefore it is necessary to carry out outreach activities to introduce seaweed ice cream to the target audience of school age children and teenagers so that knowledge about the diversification of processed seaweed increases. Counseling is carried out using the lecture method and participants' responses are measured by carrying out a liking test. The results of the lectures given showed the great interest in seaweed ice cream. The liking test showed that 75% of participants really liked the organoleptic seaweed ice cream, which shows that seaweed ice cream is acceptable and has the potential to be widely developed.
Co-Authors Apituley, Yolanda Gaspersz, Febe Wagola, Ariati