scholarly journals Profile of Salted Fish Processing in Pengolahan Hasil Perikanan (PHPT) Muara Angke

2019 ◽  
Vol 22 (2) ◽  
pp. 218-228
Author(s):  
Nindya Atika Indrastuti ◽  
Nur Wulandari ◽  
Nurheni Sri Palupi
Keyword(s):  
Sampling Method ◽  
Raw Material ◽  
Production Data ◽  
Fish Production ◽  
Snowball Sampling ◽  
Fish Processing ◽  
Salted Fish ◽  
Production Processes ◽  
Frozen Fish

The quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes.

scholarly journals Application Traceability System in Fish Processing Lemadang Frozen Portion in PT. Graha Insan Sejahtera, North Jakarta

2017 ◽  
Vol 20 (1) ◽  
pp. 179
Author(s):  
Dwi Febrianik ◽  
Niken Dharmayanti ◽  
Arpan Nasri Siregar
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Processing Unit ◽  
Fish Processing ◽  
Traceability System ◽  
Frozen Fish ◽  
Analysis System ◽  
Internal Code ◽  
Search Capability

Rejection of any foreign material that should not be included in the product (filthy) occurs in fish lemadang with various forms of products. The observe done in PT. Graha Insan Sejahtera, North Jakarta from 15 February until 15 May 2016. The purpose of observe was to determine the application of traceability<br />systems in the fish processing frozen lemadang portion and determine the ability of a search on the final product based on the code traceability. Method end the practice of using direct observation by participating in the process of traceability and interviews with sources (captains, tally, Quality Assurance or QA and Quality Control or QC). Implementation of traceability systems internally applied by Fish Processing Unit (UPI) based analysis system, the type of operation and methods of data traceability. Implementation of internal code traceability system starting from raw material to the acceptance stage weighing IV use 12-digit numbers and three letters or a combination of numbers and letters. At this stage of labeling up to loading using a product lot code. The application of an external traceability system on seven ships and three suppliers no implementing traceability systems. Search capability to the code portion lemadang frozen fish products with a known product quality is not traceable to get the code of raw materials and the quality of frozen fish lemadang. <br /><br />

scholarly journals ANALISA KINERJA SISTEM HEATING DEHUMIDIFIER MENGGUNAKAN AC SPLIT UNTUK PENGERINGAN IKAN

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Yudhy Kurniawan ◽  
Ruslani Ruslani ◽  
Fadil Akbar Anggriawan
Keyword(s):  
Air Conditioning ◽  
Waste Heat ◽  
Electric Heater ◽  
Fish Production ◽  
Fish Processing ◽  
Natural Conditions ◽  
Dried Fish ◽  
Drying Chamber ◽  
Potential Area

One of great potential area in the fisheries sector in West Java province is Indramayu District. Percentage of fisheries production which accounts for 60% of the needs of the fishery. Indramayu community, especially the northern coastal areas of Indramayu district of livelihood relies heavily on the this sector. During this process the dried fish production still relies on the natural conditions of the solar thermal. So that when the rainy season the fishermen feel a loss, because of natural heating hampered and finally ignored orders from customers due to the  and declining fish quality, so prices soaring sales doubled. Hence, the need for attention to improving the quality of production of dry fish processing, is one of the way by utilizing the split Air Conditioning (AC) as a heating dehumidifier for drying fish. This equipment is modified by utilizing the waste heat from the condenser as reheat is then added to the electric heater is controlled according to the needs drying, and after that it was blown with using  fan/blower to the drying chamber containing the fish on the shelves are arranged. The results obtained can be analyzed on the performance, drying temperature and relative humidity (RH) or water content is as expected.

scholarly journals APLIKASI QUALITY FUNGTION DEPLOYMENT (QFD) PADA PENINGKATAN MUTU SUWAR SUWIR TAPE HANDAYANI 82 DI KABUPATEN BONDOWOSO

2018 ◽  
Vol 12 (01) ◽  
pp. 1
Author(s):  
Ade Galuh Rakhmadevi ◽  
Sih Yuwanti ◽  
Bambang Herry Purnomo
Keyword(s):  
Sampling Method ◽  
Heating Temperature ◽  
Mixing Time ◽  
Research Result ◽  
Heating Time ◽  
Raw Material ◽  
Quality Attribute ◽  
Fixed Composition ◽  
Acidity Level

The intensity industrial competition required Tape Handayani 82 factory to develop its quality to compete in the market. The development of quality could be done by searching information about quality attribute of suwar suwir as costumer expectation. The purpose of this research was to identify quality attribute of suwar suwir and technical response requiring improvement, which could fulfill costumer expectation. Data was taken by distributing questionnaire to 65 respondents with non probability sampling method at 4 subdistrict in Bondowoso Regency, and interview to the producer of suwar suwir “Tape Handayani 82”. The research result showed that the quality attributs that needed to be improved were the fixed composition, the self life of the product, the fixed texture, the label of composition, the suitability of the product with the label, the taste variation and packaging form. The technical responses which improved in relation to quality improvement were the composition of the additional materials, the composition of the raw material, the maturity of the tape, the heating temperature, the heating time, the acidity level the tape, the stirring technique, the mixing time, the primary packaging type, smoothing technique, chilling time and fiber removal. The target value to the technical response of the Handayani 82 factory was less than the bencmark. This mean that suwar suwir of Tape Handayani 82 has not met the target in fulfilling the quality of suwar suwir as costumer expectation. Keywords: quality, suwar suwir, quality function deploment (QFD), customer

scholarly journals PENGEMBANGAN INDUSTRI PENGOLAHAN IKAN DITINJAU DARI PRODUKSI HASIL TANGKAPAN DI PPN PALABUHANRATU

2012 ◽  
Vol 2 (1) ◽  
pp. 39
Author(s):  
Ernani Lubis ◽  
Sumiati Sumiati
Keyword(s):  
Data Analysis ◽  
Raw Material ◽  
Fish Production ◽  
Fish Processing ◽  
Processing Industry ◽  
Fish Catch

In fact, fish processing industry is very importance to support development a fishing port. It is the same with the case of territorial fishing port (PPN) of Palabuhanratu. So that a research to determine the condition of fish catch production that was able to support the development of fish processing industry, need to be done. A case study on the underdeveloped of fish processing industry in PPN Palabuhanratu was done. Data analysis using descriptive numerical projection of the catch by estimating the need for the development of fish processing industry. Processing type that exist in PPN Palabuhanratu and nowadays are the processing on fish freezing, fish boiling, fish salting, crisp chips, meatball fish and abon fish. Based on the result of projection, the best fish production prospective as raw material for fish processing industry are skipjack tunas, eastern little tuna, tunas, hairtails, shark, ponyfish, ray, Indo-Pacific marlin, scads and wolf herring. A preceding ten year period of 2008-2017, the production of skipjack tunas, eastern little tuna, tunas, ponyfish, Indo-Pacific marlin, scads and wolf herring tend to increase, while the others will decrease. The development of other types of processing industries can be done for freezing, canning, fillet, loin, surimi and nuggets fish.

Semisolid Forging of 250 Automotive Spindles of S48C Steel

2019 ◽  
Vol 285 ◽  
pp. 411-416 ◽  
Author(s):  
Jokin Lozares ◽  
Gorka Plata ◽  
Iñaki Hurtado ◽  
Zigor Azpilgain ◽  
Iñigo Loizaga
Keyword(s):  
Complex Geometry ◽  
Steel Grade ◽  
Raw Material ◽  
Material Consumption ◽  
High Quality ◽  
Production Processes ◽  
Global Trend ◽  
Reduction Of Emissions ◽  
Manufacturing Technologies

Nowadays, globalisation enables a rapid uptake of the classical manufacturing technologies. In order to remain competitive and fulfil the global trend of reduction of emissions, innovative production processes that reduce the energy and raw material consumption should arise. Semisolid forging (SSF) is one of those techniques with great potential to fulfil those requirements maintaining the high quality of the components. Thus, the objective of this work is twofold: to produce a complex geometry part saving material and energy using the off-the-shelf S48C steel grade, and to demonstrate the capability of the process to produce a pre-series of 250 components without excessive tooling damage.

scholarly journals Fish Supply Chain Model in Traditional Market: Case Study of Beringharjo Market Yogyakarta

2020 ◽  
Vol 147 ◽  
pp. 02007
Author(s):  
Ensi Saraswati ◽  
Suadi
Keyword(s):  
Supply Chain ◽  
Production Systems ◽  
Raw Material ◽  
Chain Model ◽  
Fresh Fish ◽  
Salted Fish ◽  
Supply Chain Model ◽  
Traditional Market

This research aimed to understand the flow of fish commodity, information, and financial in the fish supply chain at the traditional market, through case study in the Beringharjo market Yogyakarta. Data was collected through systematic interview with 18 fish businesspersons and observation on the study site. The study showed fish commodities in the market consisted of marine, freshwater and processed fish (salted/dried fish and soft bone milkfish/bandeng presto). The fish majorly supplied by suppliers from outside Yogyakarta, that reached 86-90% for fresh fish (marine and freshwater) and 100% for salted fish and raw material of bandeng presto. Suppliers and traders in Beringharjo market used flexible methods of payment, such as manual receipt and trust-based relation (for instance pay on other day). The suppliers and traders had been work together for more than five years. The emerging problems were the lack of fresh fish supply and the low quality of processed fish. The supply chain model for fresh fish involved three stages (supplier-seller-ultimate customer/household) and the supply chain model for processed fish in four stages (supplier-wholesaler-trader/seller-ultimate consumer). The supply chain model for the milkfish also consisted of four stages (supplier-fish processor-seller-ultimate consumer). The study indicates the importance of improving local fish production systems to fullfill growing fish consumption in DIY.

scholarly journals PENGUKURAN KUALITAS JASA PELAYANAN KB MANDIRI DI PROVINSI ACEH

2019 ◽  
Vol 3 (1) ◽  
pp. 116-140
Author(s):  
Zulkifli Zulkifli ◽  
Amri Amri ◽  
Eddy Munawar ◽  
Anwar Anwar
Keyword(s):  
Family Planning ◽  
Performance Analysis ◽  
Contraceptive Method ◽  
Sampling Method ◽  
Snowball Sampling ◽  
Family Planning Services ◽  
Service Line ◽  
Level Of Satisfaction ◽  
High Level

This study aims to measure the quality of  family planning services in the province of Aceh which can later be useful for BKKBN policy in the context of determining the policy of providing unpaid contraception. The location of the study is Bireuen district and North Aceh district as regency areas with the highest number of active family planning participants according to the contraceptive method in the Private Service Line in March 2018. The number of samples used were 75 fertile age couples (PUS) obtained through the Multistage purposive sampling method followed by the snowball sampling method. Data were analyzed using Importance Performance Analysis (IPA) and Cartesian Diagrams. The results obtained are that all indicators measured show a high level of satisfaction on Mandiri (paid) KB services so it is recommended that the BKKBN can improve free KB services or otherwise prepare alternatives to stop free KB services.

scholarly journals Garam Indonesia Berkualitas: Studi Kandungan Logam Berat Timbal (Pb) Pada Garam [The Quality of Indonesia Salt: Study of Heavy Metal Lead (Pb) Levels in the Salt]

2019 ◽  
Vol 11 (1) ◽  
pp. 43
Author(s):  
Nurus Samsiyah ◽  
Anita Dewi Moelyaningrum ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Heavy Metal ◽  
Production Process ◽  
Descriptive Analysis ◽  
Raw Material ◽  
Soil Environment ◽  
Salt Production ◽  
Pb Contamination ◽  
Production Processes ◽  
Post Production

AbstrakKualitas garam sangat ditentukan oleh perlakuan dan penanganan yang diberikan pada saat pra produksi, proses produksi maupun pasca produksi. Kontaminan Pb dalam garam dapat bersumber dari lingkungan perairan laut sebagai bahan baku, tanah sebagai media / tempat produksi garam dan lingkungan udara dimana proses produksi garam berlangsung di lahan terbuka. Tujuan penelitian ini adalah untuk menganalisis kadar logam berat timbal (Pb) dalam garam di Kabupaten Pamekasan. Jenis penelitian ini adalah jenis deskriptif. Teknik pengumpulan data penelitian melalui observasi dan wawancara. Hasil observasi menunjukkan bahwa rata-rata kadar logam berat timbal (Pb) di Kabupaten Pamekasan masih di bawah batas maksimum yang telah ditentukan dalam SNI 3556-2010 dan SNI 7387-2009 yaitu <10 ppm dengan kadar Pb terendah 0,066 ppm dan tertinggi 0,162 ppm. Proses produksi garam kurang sesuai dengan standar yang telah ditetapkan. Oleh karena itu, perlunya penangangan yang baik pada pra produksi, proses produksi hingga pasca produksi pembuatan garam agar kadar Pb tidak meningkat.AbstractThe quality of salt is very determined by the treatment and handling given during the pre-production, production and post-production processes. Pb contamination in salt can be sourced from the marine environment as raw material in the process of making salt, the soil environment as a medium / place of salt production and the air environment where the salt production process takes place in an open area. The aim of research was to analyze levels of lead heavy metals (Pb) of salt in Pamekasan Regency. This research is a descriptive analysis. The techniques of data collecting of this research are observation and interview. Observations indicate that the average level of heavy metal lead (Pb) in Pamekasan regency is still below the maximum limit specified in SNI 3556-2010 and SNI 7387-2009 is <10 ppm which is the lowest grade of 0.066 ppm and grade the highest is 0.162 ppm. The salt production process is not in accordance with established standards The Therefore, the need for good handling in pre-production, production processes to post-production of salt production so that Pb levels do not increase.

scholarly journals Produksi ikan asin dengan menerapkan teknologi pengeringan berbasis energi biomassa yang ramah lingkungan untuk meningkatkan ekonomi masyarakat di Desa Buluh Cina, Kecamatan Siak Hulu, Kampar

2019 ◽  
Vol 1 ◽  
pp. 333-340
Author(s):  
Krisman Krisman ◽  
Erwin Erwin ◽  
Hamdi Hamdi ◽  
T Emrinaldi
Keyword(s):  
Drying Methods ◽  
Fish Production ◽  
The Sun ◽  
Fish Processing ◽  
Fish Products ◽  
Salted Fish ◽  
Long Time ◽  
Drying Technology ◽  
The Village ◽  
Drying Chamber

The potential of the economic sector of the community in the village of Buluh China, Siak Hulu Subdistrict, Kampar which has potential fisheries. The system of processing fish into salted fish products carried out through fish preservation by drying methods has long been practiced by fish preservative entrepreneurs. In particular, fish drying activities have long been a livelihood for salted fish processing communities in Buluh China village, Siak Hulu Sub-District, Kampar. However, in general, the process of preserving fish through drying methods by relying solely on sunlight is not optimal. The process of drying fish in Buluh China village, Siak Hulu Subdistrict, Kampar is still traditionally carried out, which is dried in the sun. This process takes a long time, it takes time in drying fish 2 to 4 days and that too depends on the sun. The purpose of this activity is to apply biomass-based drying technology for salted fish production. The method used is to make a dryer, biomass burning furnace, drying room (box). The results of this service show high enthusiasm from the community where salted fish production can be obtained in just 1.5 hours with temperatures in the drying chamber reaching 35 to 40 degrees Celsius.

The use of fish dryer to improve the quality of dry salted anchovy (Stolephorus heterolobus) during storage

2016 ◽  
Vol 4 (2) ◽  
pp. 41
Author(s):  
Ruslan A. Daeng ◽  
Hens Onibala ◽  
Agnes T. Agustin
Keyword(s):  
Quality Standards ◽  
National Standard ◽  
Fish Processing ◽  
Fish Products ◽  
Salted Fish ◽  
Fishery Products ◽  
Bacterial Decay ◽  
Total Fungi ◽  
Bahasa Indonesia

Title (Bahasa Indonesia): Penggunaan alat pengering ikan untuk meningkatkan mutu ikan teri (Stolephorus heterolobus) asin kering selama penyimpanan Dried salted fish processing, in general, is still traditional, since it is drying directly without using a dryer so that the resulting product can be easily damaged and quickly contaminated by bacterial decay. The use of fish dryers to be one solution in addressing the problems in the processing of fishery products such as dried salted fish. The purpose of this study was to look at the benefits of using fish dryers to the quality of dried salted fish products from various storing methods. Results showed that during 1, 2, and 3 months storage of dryer-based salted fish, total TPC and total fungi were still in the quality standards condition and below the threshold. Panelist’s assessment reflected that organoleptic appearance, odor, flavor, and consistency of the dryer-based salted fish products still met standards established by National Standard of Indonesia. Jenis usaha pengolahan ikan asin kering, pada umumnya, masih bersifat tradisional melalui penjemuran langsung tanpa menggunakan alat pengering sehingga produk, yang dihasilkan, mudah rusak dan cepat terkontaminasi oleh bakteri pembusuk. Tujuan penelitian ini adalah untuk melihat manfaat penggunaan alat pengering ikan (tipe bongkar pasang) terhadap nilai mutu dari produk ikan teri asin kering, yang dihasilkan dengan berbagai metode penyimpanan. Hasil penelitian menunjukkan bahwa total TPC dan total kapang ikan teri asin kering, yang dikeringkan menggunakan alat pengering, masih sesuai dengan standar mutu dan jauh dari ambang batas. Hasil penilaian panelis terhadap nilai organoleptik kenampakan, bau, rasa, dan konsistensi pada produk ikan teri asin kering, yang dikeringkan dengan menggunakan alat pengering, secara keseluruhan, masih sesuai dengan standar mutu organoleptik yang ditetapkan oleh Standar Nasional Indonesia (SNI).

Sign in / Sign up

Export Citation Format

Share Document