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All Journal Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Abdi Insani Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Napitupulu, Romauli Juliana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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Kondisi Optimum Hidrolisis Menggunakan Asam Sitrat pada Gracilaria sp. dengan Metode Response Surface Methodology (RSM) untuk Produksi Biosugar Wulansari, Devi; Dewi, Eko Nurcahya; Agustini, Tri Winarni; Riyadi, Putut Har; Napitupulu, Romauli Juliana
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v20i1.1140

Abstract

Biosugar merupakan salah satu sumber nutrisi untuk fermentasi. Gracilaria sp. diketahui sebagai biomassa dengan kandungan polisakarida yang tinggi sehingga berpotensi untuk menghasilkan biosugar. Biosugar dapat diperoleh dari proses hidrolisis dengan katalisator asam, salah satunya asam sitrat. Penelitian ini ditujukan untuk mengidentifikasi kondisi optimum dari konsentrasi asam sitrat dan durasi hidrolisis dalam proses produksi biosugar dari Gracilaria sp. yang dihidrolisis menggunakan asam sitrat. Pendekatan dalam penelitian ini menggunakan Response Surface Methodology (RSM) dengan model Box Behken. Variabel yang diuji yaitu waktu hidrolisis (10-20 menit), konsentrasi asam sitrat (0,05-1 N), dan massa Gracilaria sp. yang digunakan (1-3 g). Respon hidrolisis yang diamati meliputi kadar gula reduksi dan pH, sedangkan evaluasi bahan baku meliputi kandungan proksimat, komponen fitokimia dan pengamatan mikroskopik. Model yang direkomendasikan dalam RSM adalah model 2FI (Two-Factor Interaction) dengan hasil optimal yang direkomendasikan dengan menggunakan konsentrasi asam sitrat 0,584 N, jumlah substrat 3,0 g dan waktu hidrolisis 20 menit. Validasi model menggunakan pengujian triplikat pada kondisi hidrolisis optimum yang direkomendasikan, menunjukkan hasil kadar gula reduksi sebesar 16,34 mg/mL dan pH hidrolisat sebesar 1,96. Hasil uji proksimat menunjukkan Gracilaria sp. mengandung karbohidrat sebesar 42,01-71,87 %, protein 3,26-6,03%, lemak 0,13-0,19%, kadar abu 4,66-35,15% dan kadar air 17,25-19,45%. Komponen fitokimia yang terdeteksi pada Gracilaria sp. sebelum hidrolisis meliputi alkaloid, tanin, flavonoid, saponin, fenolik, steroid dan terpenoid, sedangkan setelah proses hidrolisis terdeteksi alkaloid, saponin, steroid dan terpenoid. Model matematis pada respon kadar gula reduksi telah valid, namun perlu dievaluasi lebih lanjut untuk mendapatkan nilai pH yang memenuhi kriteria.KATA KUNCI: ABSTRACTBiosugar is a potential nutritional source for fermentation process. Gracilaria sp. is known for its high polysaccharide content, making it promising biomass for biosugar production. Biosugar can be obtained from the hydrolysis process using acid catalysts, one of which is citric acid. The study aimed to optimize the concentration of citric acid and hydrolysis duration for biosugar production from Gracilaria sp. using citric acid as the hydrolizing agent. The experimental design was based on Response Surface Methodology (RSM) with Box Behken model. The independent variables examined were hydrolysis time (10 and 20 minutes), citric acid concentration (0.05 to 1 N), and the biomass of Gracilaria sp. used (1 to 3 g). The responses observed were reducing sugar concentration and pH of the hydrolysate, while the raw material was evaluated through proximate analysis, phytochemical screening and microscopic observations. The recommended model from RSM was the 2FI (Two-Factor Interaction) model, with optimal achieved at 0.584 N citric acid, 3.0 g of substrate and a hydrolysis time of 20 minutes. Model validation through triplicate testing under optimal hydrolysis conditions, yielded a reducing sugar concentration of 16.34 mg/mL and a hydrolysate pH of 1.96. The proximate analysis revealed that Gracilaria sp. contained carbohydrate ranging from 42.01-71.87%, protein 3.26-6.03%, fat 0.13-0.19%, ash 4.66-35.15% and moisture content 17.25-19.45%. Phytochemical screening detected alkaloids, tannins, flavonoids, saponins, phenolics, steroids and terpenoids in the raw biomass, whereas only alkaloids, saponins, steroids and terpenoids remained after hydrolysis. The mathematical model for reducing sugar concentration was validated, but further optimization is needed to achieve desirable pH levels.
Karakteristik Mutu Pengolahan Lemuru (Sardinella Lemuru) dengan Media Saus Tomat dalam Kaleng Di PT. STP, Negara - Bali Syihabbudin, Yunus H; Sipahutar, Yuliati H; Sayuti, Mohammad; Siregar, Arpan N; Napitupulu, Romauli Juliana
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15187

Abstract

Ikan lemuru merupakan salah satu komoditas yang banyak diolah sebagai produk ikan kaleng karena bernilai ekonomis tinggi. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik proses pengolahan ikan lemuru kaleng dalam media saos tomat, yang meliputi alur proses pengolahan, pengujian mutu bahan baku dan produk akhir. Data primer dilakukan dengan cara ikut serta melakukan proses produksi, observasi dan melakukan wawancara pada karyawan sedangkan data sekunder diperoleh dari arsip/dokumentasi perusahaan.  Pengolahan ikan lemuru kaleng meliputi 17 tahapan proses mulai dari penerimaan bahan baku hingga pengiriman. Nilai organoleptik mutu bahan baku adalah 9 dan nilai sensori produk akhir  adalah 8,67. Nilai bobot tuntas kaleng untuk ukuran 202 x 308 (155) rata rata 56,67%  dan kaleng  ukuran 300 x 407 (425) rata-rata 59.75%. Hasil uji histamin bahan baku ikan segar dan produk akhir lemuru kaleng adalah 7,4 ppm dan 13.75 ppm. Hasil uji kadar logam berat pada bahan baku ikan segar dan produk akhir lemuru kaleng meliputi Timbal (Pb) sebesar 0,02 mg/kg dan 0,3 mg/kg; Kadmium (Cd) sebesar 0,01 mg/kg dan 0,02 mg/kg; Merkuri (Hg) sebesar 0,03 mg/kg dan 0,03 mg/kg. Nilai ALT bahan baku ikan segar  sebesar 2,6 x 103koloni/g, E.coli, Coliform dan Vibrio parahaemolyticus dengan hasil <3,0 APM/g, Salmonella dan Vibrio cholerae dengan hasil negatif.
Penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Prosedure (SSOP) pada Pengolahan Rajungan (Portunus pelagicus) Pasteurisasi dalam Kaleng di PT. NXX, Makassar Krisna, Aridhea D; Sipahutar, Yuliati H; Sayuti, Mohammad; Napitupulu, Romauli Juliana
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15192

Abstract

Pengalengan ikan dilakukan secara hermetis yang diikuti dengan tahapan strerilisasi untuk mengawetkan produk. Tujuan penelitian ini adalah untuk mengetahui proses pengalengan rajungan pasteurisasi dalam kaleng menggunakan metode observasi dan survey, mengikuti langsung seluruh proses pengalengan, mulai penerimaan bahan baku hingga pemuatan. Pengujian  mutu dilakukan dengan organoleptik dan sensori, pengukuran suhu serta pengamatan penerapan GMP dan SSOP. Analisa data dilakukan deskriptif dan komparatif. Alur proses pengolahan ranjungan sudah sesuai SNI yang terdiri dari 12 tahapan yaitu penerimaan bahan baku, sortasi, pendektesian logam, pencampuran, pengisisan dan penimbangan, penutupan kaleng, pasteurisasi, pendinginan, pengkodean, pengemasan, penyimpanan dingin, pemuatan. Hasil uji nilai sensori daging rajungan rebus dingin rata-rata 8,  dan sensori rajungan kaleng pasteurisasi nilai rata-rata 8.  Bobot tuntas adalah 98,51%±0,04. Penerapan suhu telah dilakukan dengan baik pada penerimaan bahan baku 1,0°C±03, sortasi  4,01°C ±0,3; pencampuran 5,3°C ±0,5, Pengisian dan penimbangan 6,7°C ±0,4; penutupan kaleng 7,9°C ±0,3; pasteurisasi 84,0°C ±04 dan pendinginan 0,1°C ±1,0. Penerapan GMP dan SSOP telah dilakukan dengan baik oleh perusahaan dan dapat mengurangi adanya kontaminasi di dalam proses produksi.
Performance of The Histamine Level During Tuna Steak Processing Ginting, Emmya Karina; Siregar, Resmi Rumenta; Masengi, Simson; Napitupulu, Romauli Juliana
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 2 (2024): JKPT Desember 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i2.14079

Abstract

This research aims to observe the suitability of tuna processing with the Indonesian National Standards and analyze the increase of histamine levels during the processing steps of steak tuna at tuna processing plant located in Medan, North Sumatra. This research was conduct with observation using a questionnaire. The questionnaire was created referring to the Indonesian National Standards regarding to frozen tuna steak processing steps. Testing for histamine levels was carried out using the ELISA method. Data was analyzed using gap analysis and the increase in histamine levels was analyzed using Microsoft Excel to see the trend of increasing histamin e levels during the tuna fish processing steps. The research results show that the level of suitability of the processing steps at processing plant is 98.37%, with a gap level of 1.73%. This mean that processing of frozen tuna steak products has been carried out well. The histamine at four steps  showed that there was increasing of histamine levels from receiving raw materials to the final product up to 800%. The highest increase occurred in the loining proccess to the steak cutting steps which is up to 200%; followed by the steak cutting to the final product increased up to 80%; and receiving raw materials to loining steps increased up to 66,7%. Although the increasing of the histamine was high (up to 800% from the histamine levels of the raw materials), the histamine of the final product was still low (only 2.7 ppm) and still meets the Processing Unit requirements (max 30 ppm), as well as the Indonesian National Standard.
PELATIHAN OLAHAN IKAN NILA BERNILAI TAMBAH DI DESA KAWALI CIAMIS JAWA BARAT Saputra, Rahmad Surya Hadi; Napitupulu, Romauli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tumohon; Anasri, Anasri; Mukhaimin, Imam
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1552

Abstract

Desa Kawali is one of the Smart Fisheries Villages (SFVs) located in the Kawali District, with its main commodity being tilapia fish. Currently, there are approximately 4,000 fish ponds around the location of Desa Kawali with immense potential. The abundant production of tilapia fish, supported by extensive aquaculture land, can serve as a primary asset in ensuring food security for the village community and also in enhancing their welfare. The welfare of the residents of Desa Kawali largely depends on tilapia fish, which are marketed in the form of live fish or ready-to-consume products. While there is a growing number of processed fish products, the variety and quantity of processed products produced are still limited. Community service is conducted using the Participatory Rural Appraisal (PRA) approach. The PRA method is an approach to community empowerment that emphasizes the involvement or participation of the community in all activities, with external facilitators serving as guides to facilitate community activities. It is a participatory action research method designed to encourage active participation of the community in the development process. The results of the community service activities conducted, ranging from the delivery of materials to practical product manufacturing and packaging, can be summarized as follows: the community service activities conducted provide numerous benefits to the participants. These activities also impact the skills of the participants, and with proper and attractive product packaging, the processed products become more marketable
IMPLEMENTATION OF COLD CHAIN SYSTEM IN FROZEN POCKET YELLOWFIN TUNA (Thunnus albacares) Napitupulu, Romauli Juliana; Hasna, Hanifah; Panjaitan, Pola S. T
Aurelia Journal Vol 7, No 2 (2025): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v7i2.15456

Abstract

Cold chain systems are essential in maintaining the quality and safety of frozen fishery products, particularly yellowfin tuna, which has high economic value. This study evaluates the implementation of the cold chain system in the production of frozen yellowfin tuna saku at a processing company. The research was conducted using a descriptive method through direct observation and temperature monitoring across all stages of the cold chain, including receiving of raw material, processing, and cold storing. Temperature measurements were conducted on tuna, water, and processing rooms, using three tuna samples per observation, with triplicate measurements for each sample. The results demonstrated that tuna temperatures remained below the Indonesian regulatory limit of 4.4°C throughout processing, with raw material temperatures averaging 2.4 ± 0.76°C. Water temperatures during temporary storage averaged 3.5°C, while washing water ranged from 25–27°C. Room temperatures across processing areas were maintained between 22–23°C, complying with the company’s standard maximum of 25°C. The Air Blast Freezer (ABF) operated at –35 to –38.9°C, with an average of –37.76 ± 1.12°C across ten weeks, surpassing both company and national standards (≤ –18°C). Cold storage temperatures ranged from –20°C to –30°C, maintaining the product core temperature at –18°C. Although overall temperature control complied with required standards, the findings indicate the need for more stringent temperature monitoring to minimize fluctuations at several critical stages. The study concludes that the cold chain system is effectively implemented, but improvements in consistent temperature stability are necessary to further prevent quality degradation.
Co-Authors Anasri, Anasri Eko Nurcahya Dewi Ginting, Emmya Karina Hasna, Hanifah Krisna, Aridhea D Masengi, Simson Mukhaimin, Imam Panjaitan, Pola S. T Panjaitan, Pola Sabar Tumohon Putut Har Riyadi Saputra, Rahmad Surya Hadi Sayuti, Mohammad Sipahutar, Yuliati H Siregar, Arpan N Siregar, Resmi Rumenta Soeprijadi, Liliek Syihabbudin, Yunus H Tri Winarni Agustini Wulansari, Devi