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Kota manado,
Sulawesi utara
INDONESIA
Media Teknologi Hasil Perikanan
Published by Universitas Sam Ratulangi
ISSN : 23374284     EISSN : 26847205     DOI : -
Core Subject : Science, Education,
Earth & Planetary Sciences Languange, Linguistic, Communication & Media
Media Teknologi Hasil Perikanan adalah berkala ilmiah yang diterbitkan oleh Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, UNSRAT. Media ini akan mempublikasikan hasil penelitian dan kajian pustaka terbaru dalam bidang Teknologi Hasil Perikanan, khususnya yang berhubungan dengan penerapan teknologi bagi peningkatan kualitas produk perikanan, pengembangan produk baru hasil perikanan, keamanan produk hasil perikanan,pemanfaatan limbah hasil perikanan serta topik lain yang berhubungan erat dengan pemanfaatan dan pengolahan hasil perikanan yang dapat dikonsumsi oleh manusia.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 8, No 1 (2020)" : 6 Documents clear
Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair Wowiling, Fernando; Berhimpon, Siegfried; Onibala, Hens; Mentang, Feny
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26012

Abstract

Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e.  longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally,  it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and  two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that  the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes.  The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51
Mutu Organoleptik Abon Ikan Roa Asap Dari Desa Bahoi Kecamatan Likupang Barat Kabupaten Minahasa Utara Lohoo, Helen Jenny; Palenewen, Joyce C. V.
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26057

Abstract

The utilization of smoked roa into a final product is still very limited, so it is necessary to diversify the smoked roa by processing to become shredded products. Processing smoked roa into shredded will give practicality to consumers in consuming ready-to-eat roa fish. This product has a soft texture, distinctive taste and aroma. Abon making is one alternative to fish processing. This is done to anticipate abundance of production or to diversify fishery products. In this process, fish made in shredded fish are smoked roa which are treated by using a spinner and without using a spinner machine, while panelists are women who process the shredded smoked roa and several woman in Desa Bahoi. Organoleptic test results and the quality of shredded smoked roa fish produced by coastal women of Desa Bahoi, Likupang Barat, Kabupaten Minahasa Utara showed that the panelists gave an average response very like and extremely like (grades 8 and 9) on the taste, aroma and texture of shredded roa which is drained using a spinner machine. For other tests such as water content, and the Total Plate Count the results still meet the requirements of Indonesian National Standard (SNI) for shredded products in general 
Pengembangan Diversifikasi Produk Turunan Ikan Fufu Asap Cair Dien, Henny Adeleida; Berhimpon, Siegfried; Sondakh, Srie Jean
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.27116

Abstract

Komoditi Cakalang fufu (ikan asap) Sulawesi Utara dapat dikatakan sebagai exotic indogenous food, namun masih diperhadapkan dengan beberapa permasalahan, antara lain; penampilan produk masih terbatas, produk belum dikemas karena dirasa sulit, sehingga mudah dihinggapi lalat, mudah terkontaminasi bakteri, menyebabkan produk cepat menjadi busuk. Salah satu upaya yang dapat dilakukan dalam meningkatkan mutu hasil perikanan ialah dengan dilakukannya sosialisasi, diseminasi dan praktik tentang bagaimana cara memproduksi Cakalang fufu asap cair yang mudah dikemas sehingga dapat lebih awet. Berhimpon dkk (2014, 2015, 2016) melalui penelitian MP3EI, meneliti teknolologi tepat guna pengolahan dan pengemasan produk ikan fufu asap cair yang dapat dikemas dan mempunyai daya awet sampai dengan tiga bulan pada suhu ruang. Program Kemitraan Masyarakat ini bertujuan untuk mentransfer teknologi tepat guna tersebut untuk mengolah produk cakalang fufu untuk menghasilkan produk bernilai tambah seperti: Burger cakalang, pampis cakalang, Sandwich cakalang, Nasi Jaha pampis, Lumpia cakalang, dan Macao pampis. Dengan demikian produk akhir mempunyai nilai tambah, dan mitra pengolah ikan fufu akan memperoleh pendapatan yang lebih tinggi. Produk olahan akan mempunyai pasar lebih luas termasuk pasar on line, dapat dijual sebagai souvenir, sehingga menunjang parawisata kota Manado. Metode yang dipakai, adalah penyuluhan dan pendampingan, penjelasan materi disertai praktek pengolahan. Kegiatan dilakukan pada kelompok pengolah ikan Sederhana Dua. Luaran dari kegiatan ini adalah Teknologi Tepat Guna (TTG), artikel pada jurnal ber ISSN atau prosiding nasional, artikel pada media masa cetak atau on line, desain produk industri, dan merek dagang oleh mitra.
Penerapan Diversifikasi Produk Perikanan di Desa Darunu, Kabupaten Minahasa Utara Damongilala, Lena Jeane; Salindeho, Netty
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26055

Abstract

Community Partnership Program (PKM) is an activity to empower community members as a form of partnership among academia, the community and the government. The program aims to improve the skills, production and welfare of the community. The program's target partners are located in the village of Darunu, Wori District, North Minahasa Regency. Geographically located on the coast with potential for marine fisheries that have the potential to be developed. The village is categorized as a fishing community, where around 30% are classified as poor families and have a small business as fish sellers of fish processors. The specific target of activities is to produce superior diversified products in terms of taste, sanitation and hygiene, as well as to provide business continuity for diversification of fish meatball products, dragon legs, and fish nuggets. The issue that has to be solved is that how to utilize  fishery products  during abundant harvests. The methods applied in this program are 1) Training of how to produce fish products using good manufacturing practices;  2) Mentoring and evaluation on the way the partners handling fish product.
Kajian Mutu Bakso Ikan Tuna yang Disubtitusi Tepung Karagenan Sitepu, Moon Ayu Kawanari; Mewengkang, Hanny Welly; Makapedua, Daisy Monica; Damongilala, Lena Jeane; Mongi, Eunike Louisje; Mentang, Feny; Dotulong, Verly
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.27117

Abstract

Fishball is a fish product that knows for their distinctive taste and chewy texture. The quality of fishball greatly affects the attractiveness of consumers to consume it, regarding the taste and aroma. The ingredients of fishball that have properties as an emulsifying is  carrageenan. The purpose of this study was to determine the quality of tuna fishballs substituted with carrageenan flour with different concentrations and storage times. The treatment design used was RAL (completely randomized design) which consisted of 4 different concentration treatments of added carrageenan, for 0%, 1%, 2% and 3% with 2 days of storage and 2 times repetition. The quality parameters were organoleptic test, water content, pH and TPC (Total Plate Count). The results showed that the addition of carrageenan affected the water content and pH of fishballs. Tuna fishballs with the addition of a concentration of 2% are the best products with an average value of organoleptic values: 6.58; water content: 71.63; pH: 5.46; and TPC: 2.6 × 10 4. Water content in fishballl is not met SNI quality requirements. Total bacteria (TPC) in fishballs met SNI quality requirements.Keywords: tuna fishballs, carrageenan
Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara Pandey, Engel; Pongoh, Jenki
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26056

Abstract

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management

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