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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan
Panjaitan, Pola S.T.
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Agriculture, Biological Sciences & Forestry Environmental Science

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The Effect of Different Processing Techniques of Beefsteak with Eel (Monopterus Albus) Raw Materials Adi, Catur Pramono; Panjaitan, Pola S.T.; Marleni, Novita Rizki; Soeprijadi, Liliek
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.14066

Abstract

One of the techniques commonly used to produce beefsteak is high temperature processing techniques. Research purposes; making eel steaks with different concentrations of eel meat, knowing the effect of processing techniques by grilling and steaming on eel steaks, testing the sensory quality, chemical quality and microbiological quality of eel steaks. The selection of eel raw materials is intended to utilize eel which contains high nutritional value and to increase its added value. The results of the research show that the organoleptic test results for fresh eel are so that the raw material can be said to be suitable. The results of the hedonic test for the highest appearance were sample C with a value of 6.81; The highest aroma value in sample C was 6.71; the highest taste score is D with a score of 6.76; and the texture got the highest score in sample C with a score of 6.71. It can be seen that sample C has a superior value in the hedonic test. The highest protein chemical test results were in sample C at 11.85%, the highest fat content in sample C was 3.33%, the lowest ash content in sample A was 2.39%, and the highest water content in sample A was 60.76%. It can be seen that the chemical tests that have sufficient nutritional value are samples C and A. Meanwhile, vitamin A has a good value for the steaming processing technique, namely 0.38.
Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.) Panjaitan, Pola S.T.; Tanjung, Anasri; Sopha, Detia
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.12724

Abstract

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).
Siomay Production with The Addition of Tilapia (Oreochromis Niloticus) Bone Meal Panjaitan, Pola S.T.; Aripudin, Aripudin; Yuliawati, Indri; Nurpalah, Siti
PELAGICUS Volume 4 Nomor 1 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i1.12286

Abstract

Fish bone meal is a product by preserving the fish bone in dry form followed by milling it into powder. Siomay is a food originating from China which is usually served by steaming or frying. This food is usually enjoyed along with tea (yam cha). Siomay, as one type dimsum is widely sold in Chinese restaurants and street vendors in Indonesia. The processing steps of making siomay with the addition of tilapia fish bone meal (Oreochromis niloticus) such as receiving of raw material, separating the bones from the meat, washing 1, boiling the fish bones, cutting the bones, drying the bones, grinding the bones, sieving the fish bone meal, kneading, molding followed by steaming and draining. The aim of this study was to describe the process of making siomay with the addition of tilapia fish bone and to describe the hedonic value and proximate value with different formulations. Formulations of fish bone meals were divided into four groups such as F1 (as a control), without any addition of fish bone meal, F2 6%, F3 7% and F4 12%. The hedonic values showed the panellists mostly liked the formulation of F1 with the addition of 6% of fish bone meal. Characteristics of proximate values of F1 resulted in the water content being 66.95%, fat content being 4.5%, protein content being 5.35% and ash content being 5.77%.
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 Adi, Catur Pramono Arifianto, Sakti Aripudin, Aripudin Marleni, Novita Rizki Nurpalah, Siti Rizkiah, Riza Soeharso, Agusta Putri Balqis Linda Soeprijadi, Liliek Sopha, Detia Sulistiyo, Budi Tanjung, Anasri Trisna Ningsih Yuliawati, Indri