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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Tropical Food and Agroindustrial Technology Jurnal Penelitian Chanos Chanos Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Listyaningrum, Niken Prawesti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Mechanical Engineering

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USAHA MEMPRODUKSI SABUN KOLAGEN DENGAN BAHAN KOLAGEN DARI SISIK IKAN BANDENG (Chanos chanos) DI BUDURAN-SIDOARJO Suseno, Suseno; Listyaningrum, Niken Prawesti; Wilujeng, Arum Fristia
Chanos Chanos Vol 20, No 1 (2022): Chanos chanos
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.995 KB) | DOI: 10.15578/chanos.v20i1.10523

Abstract

The milkfish processing process produces waste in the form of milkfish scales. In order to apply the Zero waste principle, milkfish scales can be used as collagen. Collagen is the main structural protein in the connective tissue of animal skin and bones. The production of collagen can be done through an extraction process and there are two ways of extraction that can be done, namely conventional extraction using solvents and enzymatic extraction using protease enzymes. The reason the author took the title business of producing collagen soap with collagen from milkfish scales (Chanos chanos) was to determine the level of consumer preference for collagen soap and the business costs of producing collagen soap. This research is an experimental study by giving treatment with different concentrations of collagen in 1%, 2% and 3% soap. The results showed that the difference in the concentration of collagen in collagen soap did not have a significant effect on organoleptic tests and consumer preferences. The highest value based on organoleptic tests and consumer preferences was found in the addition of 2% collagen.
Analysis of the Implementation of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Processing of Cuttlefish (Sepia sp.) Fillets: Analisis Penerapan Good Manufacturing Pratice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Proses Pengolahan Sotong (Sepia sp.) Fillet Listyaningrum, Niken Prawesti; Hamida, Jurnaliza; Rumiyati, Sri
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

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Abstract

The increasing production of cuttlefish in Indonesia has driven the demand for quality assurance and food safety, particularly in the form of frozen fillets. This study aims to analyze the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) in the processing of cuttlefish (Sepia sp.) fillets at PT XYZ, Pati Regency, Central Java. The research was conducted using a descriptive method through direct observation, interviews with relevant personnel, and documentation of production activities. The results showed that the company consistently applies GMP and SSOP principles from raw material reception to final product distribution. Sanitation procedures are strictly enforced, including the use of standardized chemicals, pest control, and regular employee training. Moreover, the company utilizes modern freezing technology such as Contact Plate Freezer (CPF) to maintain product quality and extend shelf life. The implementation of GMP and SSOP has proven effective in ensuring the hygiene, quality, and safety of the processed cuttlefish fillets.
Evaluasi toksisitas akut dan karakteristik fisikokimia losion kulit berbasis kolagen sisik ikan bandeng (Chanos chanos) Wahyu, Yus Isnainita; Listyaningrum, Niken Prawesti; Hariyono, Cita Mahardika; Astuti, Widdy; Harsanto, Soni; Sutrisno, Sutrisno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 8 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(8)
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/qwb8rs46

Abstract

Industri pengolahan ikan bandeng (Chanos chanos) di Indonesia menghasilkan limbah berupa sisik dalam jumlah besar. Sisik kaya akan kolagen yang berpotensi dimanfaatkan sebagai bahan aktif dalam produk perawatan kulit. Penelitian ini bertujuan menentukan konsentrasi optimal kolagen sisik bandeng dalam formulasi losion berdasarkan parameter toksisitas akut dermal dan sifat fisikokimia. Kolagen diekstraksi dan diformulasikan ke dalam losion dengan konsentrasi 0%, 1%, 3%, dan 5%. Sifat fisikokimia yang diuji meliputi daya sebar, viskositas, dan pH. Sementara itu, toksisitas akut dermal dievaluasi pada mencit betina (Mus musculus) melalui analisis histopatologi kulit. Hasil penelitian menunjukkan bahwa seluruh formulasi losion memenuhi standar mutu fisikokimia yang dipersyaratkan. Peningkatan konsentrasi kolagen menurunkan daya sebar, tetapi meningkatkan viskositas, dengan nilai pH tetap berada dalam kisaran aman. Uji toksisitas dermal tidak menunjukkan tanda-tanda toksisitas maupun kematian pada hewan uji. Analisis histopatologi menunjukkan bahwa konsentrasi kolagen lebih tinggi menurunkan ketebalan epitel dan jumlah sel inflamasi, sekaligus meningkatkan angiogenesis pada jaringan kulit. Dengan demikian, losion kolagen sisik bandeng dinyatakan aman untuk penggunaan topikal serta berpotensi dikembangkan sebagai produk perawatan kulit dengan mutu fisikokimia yang baik.
Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology: Optimization production process of Ulva lactuca salt using response surface methodology Listyaningrum, Niken Prawesti; Khairunnisa, Anis; Cesrany, Mahaldika; Farida, Iftachul; Astiana, Ika; Utari, Siluh Putu Sri Dia; Niken Prawesti; Lailatussifa, RR Radipta; Kurniawati, Made Devi; Kusuma, Ni Kadek Sita Anyaniti; Murtiningsih, Ni Made Ayu Meylia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
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.v28i2.62123

Abstract

Rumput laut Ulva lactuca merupakan bahan baku potensial dalam pengembangan garam fungsional. Kendala yang dihadapi ialah rendemen yang masih rendah. Tujuan dari penelitian ini adalah menentukan kondisi proses optimum pada produksi garam U. lactuca berdasarkan persentase rendemen tertinggi, mutu kimia, dan sensori menggunakan metode Response Surface Methodology dengan desain Box-Behnken (BBD). Metode pembuatan garam rumput laut menggunakan tiga variabel dengan tiga tingkatan, yakni rasio penambahan tepung U. lactuca dan pelarut akuades (A = 1:5, 1:10, 1:15), waktu ekstraksi (B = 10, 15, dan 30 menit), dan suhu ekstraksi (C = 40, 55, dan 70oC). Kombinasi ketiga faktor tersebut menghasilkan 15 percobaan. Model persamaan diuji dengan analisis varian (ANOVA) dengan α = 0.05. Garam U. lactuca hasil optimasi diuji mutu kimia, cemaran logam berat, dan karakteristik sensori. Hasil penelitian menunjukkan bahwa perlakuan optimum dalam menghasilkan rendemen garam rumput laut tertinggi, yakni rasio tepung dan pelarut sebesar 1:13,5, waktu ekstraksi selama 12 menit, dan suhu ekstraksi 70oC. Perlakuan tersebut menghasilkan respons rendemen sebesar 31,81±1,63%, yang memiliki perbedaan 0,82% dibandingkan respons prediksi 31,55%. Garam U. lactuca yang dihasilkan memiliki kadar abu 59,970%, protein 3,586%, lemak 0,25%, karbohidrat 15,46%, dan air 10,49%, kadar NaCl 27,31%, yodium <0,35%, kadmium 0,07 mg/kg, merkuri <0,002 mg/kg, dan timbal 3,6 mg/kg. Nilai respons sensori garam U. lactuca untuk atribut warna butiran, warna larutan, rasa, aroma, mouthfeel, flavor, aftertaste, dan overall berkisar pada rentang 4,2±1,69 (agak tidak suka) hingga 4,8±1,21 (netral).
OPTIMIZING FISHERY BY-PRODUCTS : FISH BONE (PANGASIUS HYPOPHTHALMUS) MEAL WITH TEXTURE STABILITY FROM YOUNG JACKFRUIT Ariska, Iis; Nugroho, Alief; Suseno, Suseno; Listyaningrum, Niken Prawesti
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20731

Abstract

Several marine product processing sectors still produce by-products that are not optimally managed and utilized, including Patin fish bones (Pangasius hypophthalmus) as a by-product of marine product processing. In this era that demands sustainability, waste management has become a crucial issue. It is no longer about how waste can be destroyed, but how waste management has an impact. From a mineral perspective, patin fish bones are rich in calcium (Ca) and phosphorus (P), which play an important role in bone and tooth formation, making them a potential source for value-added products. Patin fish bone floss is a value-added product as an innovation in the utilization of Patin fish bones, which in its manufacture uses natural additives, one of which is young jackfruit. The dietary fiber in young jackfruit helps maintain the dry texture of the floss because the fiber in young jackfruit can absorb oil content, thereby increasing stability during cooking. The results of the study also prove that the average sensory score was 8.5 for shredded fish with the addition of young jackfruit, and 8 for shredded fish without the addition of young jackfruit. This proves that the addition of young jackfruit greatly affects the production of shredded patin fish bones. Not only does it have health benefits, but patin fish bone abon as an innovative product also has added value in the economic sector, namely as a business idea with low production costs and a social impact through the creation of jobs.
Co-Authors Anis Khairunnisa ARISKA, IIS Astuti, Widdy Cesrany, Mahaldika Hamida, Jurnaliza Hariyono, Cita Mahardika Harsanto, Soni Ika Astiana Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Murtiningsih, Ni Made Ayu Meylia Niken Prawesti Nugroho, Alief Rumiyati, Sri Suseno Suseno Sutrisno, Sutrisno Utari, Siluh Putu Sri Dia Wilujeng, Arum Fristia