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All Journal KACANEGARA Jurnal Pengabdian pada Masyarakat Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Bluefin Fisheries Jurnal Penelitian Chanos Chanos
Soeharso, Agusta Putri Balqis Linda
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Mechanical Engineering

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PROCESS CAPABILITY ANALYSIS OF KATSUOBUSHI PRODUCTION AT PT. ABC Soeharso, Agusta Putri Balqis Linda; Kuat, Pernika
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12772

Abstract

Process capability in processing fishery products is a future challenge for the fishing industry, one of which is katsuobushi. The capability process refers to how a company can produce according to specifications to make it effective and efficient. The absence of process capability in the company is the basis for stating an effective and efficient process. The proposed study is to determine the company's current condition and provide suggestions for process improvement and evaluation. Through assumptions, this study influences the results of Cp and Cpk, which are calculated by Minitab software version 21st  as a method for measuring performance by identifying broad process tolerance production. In this study, the results for each data generated met data accuracy and standards. Still, at smoking 3rd and 4th stages, it was necessary to review specification values because of the value of Cpk < 1.00. As a result, after improving the standard by the six sigma concept, Cpk values are obtained > 1.00.
EFFECTIVITY OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL ON (PDTO) COOKED PEEL VANNAMEI SHRIMP (Litopenaeus vannamei) AT PT. XYZ, EAST JAVA Ndahawali, Daniel Heintje; Soeharso, Agusta Putri Balqis Linda; Rakhmayeni, Dyah Ayu; Wowiling, Fernando; Octikharisma, Aliffia Yusti
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12776

Abstract

Shrimps are commodities that prone to deteriorate at room temperature. Good application on cold chain system is expected to inhibit the growth of bacteria that cause deterioration in the quality due to the unavailability of a suitable environment for bacterial activity. Tthis study aimed to determine the processing characteristics of peeled deveined tail on (PDTO) cooked peel Litopenaeus vannamei shrimp, and to identify the effectiveness of cold chain application on microbiological, organoleptic, and sensory quality at PT. XYZ, East Java, by a quantitative descriptive method with an observational approach. The results showed that the processing of PDTO Cooked Peel vannamei shrimp at PT. XYZ, East Java includes raw materials receiving, weighing I, washing I, cutting heads (de heading), washing II with a shrimp washing machine, size separation, cutting, washing III, soaking, cooking preparation, weighing II, cooking, cooling, peeling, washing IV, freezing, machine glazzing, hardening, weighing, packaging in poly bags and sealing, final checking, metal detecting I, packing in cartons, storage in cold storage, metal detecting II and loading. The cold chain of shrimp processing is applied on room, water, and shrimp raw materials effectively assessed from the results of standardized microbial, organoleptic, and sensory tests
Optimalisasi Mutu Sensori Produk Stik Cumi (Sthenoteuthis oualaniensis) Olahan Kelompok Nelayan Desa Motto, Kota Bitung, dalam Pengembangan Ekonomi Lokal Ndahawali, Daniel Heintje; Wewengkang, Itje Danti; Ticoalu, Fidel; Soeharso, Agusta Putri Balqis Linda; Hariyoto, Fitroh Dwi
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.183

Abstract

One of the non-fish catches scattered in Bitung City is squid. The squid of the Sthenoteuthis oualaniensis type that are caught by fishermen from Motto Village, Bitung City, which is also processed by a group of fishermen as a processed product of squid sticks. Processed squid stick products have not been standardized both in terms of recipe and process. Therefore it is necessary to optimize squid stick products in the context of local economic development. This research aims to obtain optimal squid stick products in salt addition based on consumer acceptance. The hedonic test results obtained showed that the addition of 10% salt by weight of the raw material for squid, which fried for 45 seconds at ± 1200 C was the most preferred composition. Jurnal Bluefin Fisheries, 5 (1), 37 This salt composition can be used as a reference for standard recipes for the manufacture of subsequent products, with the process flow that are the preparation of raw squid ingredients, preparation of additional ingredients (dough and seasoning ingredients), mixing of ingredients, kneading, making the stick form, frying and packaging. Recipe standards that can be submitted as references based on this research are 100% raw squid, 280% flour, 40% sugar, 10% salt, 60% garlic, 1% ginger, 10% butter, 1 egg, and 1% emulsifier (from total weight of material).
INOVASI FORMULASI BUBBLE TEA UNTUK MENINGKATKAN KUALITAS SENSORIS DAN DAYA TARIK KONSUMEN Ningsih, Trisna; Dharmayanti, Niken; Masengi, Simson; Ilyasha, Adjeng Destri Illa; Permadi, Aef; Soeharso, Agusta Putri Balqis Linda
Chanos Chanos Vol 23, No 1 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i1.15584

Abstract

Bubble tea is a food that is rich in antioxidants. Antioxidants are compounds that have many important benefits for the body because of their ability to fight free radicals. Free radicals are unstable molecules that can damage body cells and contribute to various diseases. The purpose of this study was to determine the best formulation of a combination of sodium alginate and calcium chloride based on the level of preference and nutritional content in it. This study used 9 treatments, namely the addition of sodium alginate with a concentration of 0,8%; 1% and 1,2% combined with calcium chloride with a concentration of 1%; 1,2% and 1,5%. The parameters tested included hedonic tests, water content tests, ash content tests, protein content tests and antioxidant activity tests. The results showed that the combination of sodium alginate and calcium chloride additions had an effect on consumer acceptance. The best formulation in treatment X2Y3 was with a sodium alginate concentration of 10 g and a calcium chloride concentration of 15 g taken from the results of the highest hedonic test based on consumer acceptance of products with a water content of 90,93 ± 0,0173%; ash content 0,39 ± 0,0004%; protein content 0,25 ± 0,0007% and antioxidant 8,719.33 ± 146,11 µmol Fe2/g. Bubble tea merupakan makanan yang kaya akan kandungan antioksidan di dalamnya. Antioksidan adalah senyawa yang mempunyai banyak manfaat penting bagi tubuh karena kemampuannya yang dapat melawan radikal bebas. Radikal bebas adalah molekul yang tidak stabil yang dapat merusak sel-sel tubuh dan berkontribusi pada berbagai macam penyakit. Tujuan dari penelitian ini adalah menentukan formulasi terbaik kombinasi antara natrium alginat dan kalsium klorida berdasarkan tingkat kesukaan dan kandungan nutrisi didalamnya. Penelitian ini menggunakan 9 perlakuan yaitu penambahan natrium alginat dengan konsentrasi 0,8%; 1% dan 1,2% yang dikombinasikan dengan kalsium klorida dengan konsentrasi 1%; 1,2% dan 1,5%. Parameter yang diuji meliputi uji hedonik, uji kadar air, uji kadar abu, uji kadar protein dan uji aktivitas antioksidan. Hasil penelitian menunjukkan kombinasi penambahan natrium alginat dan kalsium klorida berpengaruh terhadap penerimaan konsumen. Formulasi terbaik pada perlakuan X2Y3 yaitu dengan konsentrasi natrium alginat 10 g dan konsentrasi kalsium klorida 15 g yang diambil dari hasil pengujian hedonik tertinggi berdasarkan penerimaan konsumen terhadap produk dengan kadar air 90,93 ± 0,0173%; kadar abu 0,39 ± 0,0004%; kadar protein 0,25 ± 0,0007% dan antioksidan 8.719,33 ± 146,11 µmol Fe2/g.
Pelatihan diversifikasi olahan produk perikanan berbahan tetelan Ikan Patin Saputra, Rahmad Surya Hadi; Napitupulu, Romaulli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tomohon; Tanjung, Anasri; Mukhaimin, Iman; Soeharso, Agusta Putri Balqis Linda
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 8, No 4 (2025): November
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v8i4.2902

Abstract

Kabupaten Karawang memiliki potensi perikanan yang menjanjikan, terutama dalam budidaya ikan patin. Namun, limbah tetelan ikan patin yang dihasilkan seringkali tidak dimanfaatkan secara optimal, sehingga menimbulkan masalah lingkungan dan pemborosan sumber daya. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan nilai tambah tetelan ikan patin melalui pelatihan pengolahan produk bernilai ekonomi, seperti nugget dan otak-otak. Metode yang digunakan adalah Participatory Rural Appraisal (PRA), yang melibatkan partisipasi aktif masyarakat dalam proses pelatihan. Kegiatan ini dilaksanakan di Desa Tambak Sari, Karawang, dengan sasaran utama kelompok wanita nelayan. Hasil evaluasi pelatihan diversifikasi Olahan Produk Perikanan Berbahan Tetelan Ikan Patin,  menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta, dengan rata-rata nilai pengetahuan meningkat dari 60 (sebelum pelatihan) menjadi 90 (setelah pelatihan). Selain itu, peserta juga mampu mempraktikkan pembuatan nugget dan otak-otak secara mandiri, serta memahami pentingnya standar keamanan pangan dan strategi pemasaran. Dengan demikian, pemanfaatan tetelan ikan patin sebagai bahan baku produk olahan bernilai tambah dapat berkontribusi pada pengurangan limbah, peningkatan pendapatan, dan pemberdayaan ekonomi masyarakat lokal.
STUDY ON IMPLEMENTATION OF GMP AND SSOP OF YELLOWFIN SOLE (Limanda aspera) SANDWICH PRODUCTS AT PT BUMI MENARA INTERNUSA SURABAYA Panjaitan, Pola S.T.; Rizkiah, Riza; Arifianto, Sakti; Soeharso, Agusta Putri Balqis Linda; Sulistiyo, Budi; Ningsih, Trisna
Aurelia Journal Vol 7, No 1 (2025): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v7i1.14375

Abstract

Fish is a food source rich in nutritional value, yet highly perishable and susceptible to rapid quality deterioration. The aim of this research was to evaluate the implementation of GMP and SSOP in the processing of sandwich yellowfin sole products, and the basic feasibility of the fish processing unit at PT Bumi Menara Internusa Surabaya. This study used qualitative descriptive method through a gap analysis of the application of GMP, SSOP, and basic feasibility. The results showed that, according to the Ministry of Maritime Affairs and Fisheries Regulation Number 17 of 2019, the implementation of GMP and SSOP has been carried out effectively and met the required standards for basic feasibility, with no critical, serious, minor, or major findings, earning the Excellent (A) rating. The production process of frozen sandwich yellowfin sole at PT Bumi Menara Internusa Surabaya includes raw material receiving, thawing, weighing 1, washing 1, skinning, filleting, V cutting, trimming, bone and parasite control, washing 2, joining married portion, layering, IQF freezing, sorting and sizing, weighing 2, glazing, metal detecting, polybag packaging, MC packaging, weighing 3, frozen storage, and stuffing, all of which have effectively implemented the cold chain system, as demonstrated by the temperature observation table for the products, room, and water (good cold chain). The yield obtained after the skinning process of yellowfin sole was 90%.
Co-Authors Aef Permadi Arifianto, Sakti Dharmayanti, Niken Fitroh Dwi Hariyoto Ilyasha, Adjeng Destri Illa Kuat, Pernika Masengi, Simson Mukhaimin, Iman Napitupulu, Romaulli Juliana Ndahawali, Daniel Heintje Octikharisma, Aliffia Yusti Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tomohon Rakhmayeni, Dyah Ayu Rizkiah, Riza Saputra, Rahmad Surya Hadi Soeprijadi, Liliek Sulistiyo, Budi Tanjung, Anasri Ticoalu, Fidel Trisna Ningsih Wewengkang, Itje Danti Wowiling, Fernando