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PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan
Published by Politeknik Kelautan dan Perikanan Karawang
ISSN : 27159620     EISSN : 27209512     DOI : http://dx.doi.org/10.15578/plgc
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
PELAGICUS merupakan jurnal ilmiah yang menyajikan hasil inovasi, teknologi dan kajian penelitian terapan di bidang perikanan dan kelautan perairan tropis.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 5 Documents
 1 
Search results for , issue "Volume 3 Nomor 2 Tahun 2022" : 5 Documents clear
The Processing Characteristics of Canned Lemuru Fish (Sardinella lemuru) using Tomato Sauce Media Handoko, Yudi Prasetyo; Thabrani, Muhamad Prayogi
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10761

Abstract

Lemuru fish have high economic value, and one of them is used as canned lemuru fish products. The purpose of this study was to determine the processing characteristics of canned lemuru fish including determine the flow of process, determine the quality of raw materials and final products, application of temperature, yield produced, employee productivity, application of GMP (Good Manufacturing Practices) and SSOP (Sanitation Standard Operating Procedure), and application of waste management system. The research method used is descriptive and comparative. Primary data retrieval is done by participating in the production process, observing and interviewing employees, while secondary data is obtained from company archives/documentation. The canned lemuru was made in 18 processing stages, from raw material receiving to shipping. The results of the organoleptic test of raw materials and sensory tests of the final product showed a value of 9. Microbiological tests on raw materials and products have complied with the national standards. Chemical tests of raw materials and final products obtained histamine levels of 3.125 ppm and 3.625 ppm. The temperature of lemuru during processing has met the temperature standards by the company. The yield of lemuru at the pre-cooking stage was 83.95 ± 0.02%, and at the cutting stage it was 63.64 ± 0.01%. Productivity at the cutting stage reached 37.84 ± 1.07 kg/hour/person and 45.16 ± 5.60 kg/hour/person at the filling stage. Sanitation and Hygiene has been carried out well as evidenced by the existence of SSOP, GMP, and processing feasibility certificates. Solid waste in the form of coal waste, aval waste namely fish heads, tails, and entrails are processed into fish meal. The resulting liquid waste is processed in the IPAL (Instalasi Pengolahan Air Limbah).
Prototype Testing of Automatic Vessel Tracking System using Web-Based Visualization Nazzla, Rauzatul; Hestirianoto, Totok; Pujiyati, Sri
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10609

Abstract

Automatic Tracking System is an example in the development of navigation technology that is needed in every means of transportation by land, water, or air. An example of its application in the field of fisheries management is the Vessel Monitoring System (VMS). The purpose of this study was to develop a telemetry technique particularly automatic vessel tracking system. In this study is expected to produce a prototype which can provide information about the movement of traditional fishing boats, especially in coastal areas. Prototype testing in this study was limited to the performance of a prototype based on the capability of the electronics and the resulting output data. Output data obtained by two methods: (1) the trial was stationary, and (2) mobile test. This study also examined the comparison between tracker prototype with GPS handheld. Mobile tracker marks the position automatically whenever the tool is turned on. The increasing distance between the transmitter unit to the receiver unit, the deviation would be even greater. This tool was sensitive in responding and quickly perform the recording every movement. When compared to handheld GPS, this tool has good accuracy and precision indicated by a 95% confidence interval.
Processing of Noodle Sticks with The Addition of Catfish Meat Flour (Clarias Sp.) Adi, Catur Pramono; Panjaitan, Pola Sabar Tumohom; Permadi, Aef; Agustin, Anis
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10942

Abstract

The processing of this stick noodle with the addition of catfish flour aims to provide innovation and fortification of fisheries, increase the nutritional content, especially protein and the utilization of nutritious raw materials from fishery commodities, so that people can enjoy snacks with added nutritional value that is good for the body. The objectives of this study were: 1. Making catfish stick noodles from raw materials to the final product, and 2. Knowing the quality characteristics of catfish sticks with the addition of catfish flour. The results showed that: a. The process of processing stick noodles with the addition of catfish flour (Clarias Sp) with the following process flow: Making catfish meal (Weighing, Washing I, Weeding, Washing II, Separating meat, Leaching or washing in cold water 4˚C ± 5 minutes with water ratio 1:4 (2-3 times until clean from fat and blood), Squeezing, Steaming (80˚C ± 20 minutes), Baking (temperature 60˚C 10 hours), Milling and Filtering (blender until smooth 2-3 times) and preparation of ingredients (wheat flour, sago flour, catfish meat flour, eggs, salt and water), kneading (dough until smooth), dough formation (dough in sheet form using a roller machine until thin and evenly distributed, then in the shape of noodles using noodle printing machine), Drying (using an oven 50˚C ± 20 minutes), Frying (using low heat), b. The best formulation for making stick noodles with the addition of catfish flour with a percentage of flour. The catfish is 5% with an average of 6.6 which means it likes sample A5 quite a bit.
Estimated of Shelf Life Salem Fish Crackers (Scomber japonicus) with Polypropylene Plastic Packaging and Metalized Plastic in Poklahsar Mina Sejahtera, Tangerang Permadi, Aef; Afifah, Rufnia Ayu; Latifa, Dian; Hidayah, Nur; Salampessy, Randi B.S.; Handoko, Yudi Prasetyo; Maulani, Aghitia
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.11066

Abstract

Information on the shelf life of food products is one of the information that must be included on the label of food product packaging.  This study aims to obtain the estimated shelf life  of fried salem  fish cracker products  (Scomber japonicus)  packaged in polypropylene plastic  and metalized plastic.  Fried salem fish crackers (Scomber japonicus) are produced by Poklahsar "Mina Sejahtera" in Teluk Naga District, Tangerang Regency.  The estimated shelf life is carried out using the acceleration method with the critical moisture content model (Labuza model). The test results showed that the crackers had a water content of 2.67%. and a critical water content at the 9th hour with a water content of 6.53.%.   The permeability of polypropylene packaging and metalized plastic packaging is 0.0133 and 0.0032, respectively.  The results of the estimated shelf life of fried salem fish crackers (Scomber japonicus) packed with metalized plastic packaging with a thickness of 0.06 mm have a shelf life of 366 days and crackers packed with polypropylene packaging with a thickness of 0.08 mm have a shelf life of 130 days.  This shows that metalized plastic packaging has a better ability to maintain the durability of fried salem fish crackers.
Squid Resource Management (Loligo sp.) with a Bioeconomic Approach in Belitung Regency Ansori, Ariqoh; Adibrata, Sudirman; Aisyah, Siti
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.11201

Abstract

Squid is one of the catches that contributes a lot to the value of marine fishery production in the Belitung Regency. In addition, squid is one of the fish resources that are economically valuable. Until now, all squid production in Indonesia comes from catches in nature. This means that products derived from cultivation do not yet exist. If only relying on the effort of the results of the capture alone, it is not impossible that one day there will be overfishing. The purpose of this study is to know the bioeconomic aspects of squid resources in the Belitung Regency. Research has been carried out in the waters of the Belitung Regency of Bangka Belitung Islands Province, with research locations in 3 (three) sub-districts that become fishing bases for squid fisheries, namely Sijuk, Membalong, and Tanjung Pandan districts. The method used is Purposing Sampling with case studies taking primary data from interviewed fishermen directly and secondary data from the Belitung district marine and fisheries service and Tanjung Pandan Regency VAT. Gordon Schaefer's Bioeconomics Analysis yields a CMSY value of 34.522 tons/year and an EMSY of 16.105 ships/year.  MEY condition was obtained at the time of CMEY value of 34.327 tons/year and EMEY value of  14.893 units of ships/year. The condition of OAE was obtained at the time of the COAE value of 9.616 tons/year and the EOAE value of 29.785 units of ships/year. The squid utilization rate in Belitung Regency has experienced overfishing in 2018 by 220%.

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