scholarly journals The Freezing Process of Red Snapper (Lutjanus malabaricus) with the Air Blast Freezing (ABF) Method at PT. Inti Luhur Fuja Abadi, Pasuruan, East Java

2021 ◽  
Vol 10 (3) ◽  
pp. 138
Author(s):  
Gabriel Zola Scriptura ◽  
Endang Dewi Masithah
Keyword(s):  
Raw Materials ◽  
Work Practice ◽  
Nutrient Content ◽  
Field Work ◽  
High Water ◽  
Red Snapper ◽  
High Water Content ◽  
Freezing Process ◽  
Air Blast ◽  
Monitoring Process

Fish is a protein source that is very potential and needed by humans. One of the fish that has a high enough nutrient content is Red Snapper (Lutjanus malabaricus). Snapper fish contains 92 kilocalories of energy, 20 grams of protein, 0 grams of carbohydrates, 0.7 grams of fat, 20 milligrams of calcium, 200 milligrams of phosphorus, and 1 milligram of iron. The high water content is one potential that must be considered because it is a good medium for microbial growth. Therefore efforts are needed to maintain the nutritional content, freshness, taste, and extend the shelf life through preservation, one of which is by freezing. The Air Blast Freezing method is one of the freezing methods that uses a combination of low temperatures which are temperatures of -35℃ to -40℃ by blowing cold air  quickly towards the product. This method has the advantage of one of which is relatively easy operation. The purpose of this field work practice is to know the process of freezing Red Snapper (Lutjanus malabaricus) with the Air Blast Freezing (ABF) method and the obstacles in the production of Red Snapper (Lutjanus malabaricus) using the Air Blast Freezing (ABF) method. The stages of the production process of Red Snapper (Lutjanus malabaricus) are the reception of raw materials, washing I, sorting, washing II, weighing, washing III, preparation, freezing with the Air Blast Freezing (ABF) method, glazing, packaging, storaging, stuffing. The freezing process with the Air Blast Freezing (ABF) method uses a temperature of -35℃ to -40℃ for 6-8 hours so that the plant can produce as much as 3 tons in one day. Obstacles to the freezing process at PT ILUFA are raw materials that contain parasites. Factors that influence the freezing process include raw materials during the reception and monitoring process during the freezing process in the ABF engine.

scholarly journals Frozen Cuttlefish (Sepia officinalis) Production Process with Contact Plate Freezing Method at PT. Karya Mina Putra, Rembang, Central Java

2021 ◽  
Vol 10 (2) ◽  
pp. 99
Author(s):  
Saltsa Arinda Putri ◽  
Laksmi Sulmartiwi
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Work Practice ◽  
Field Work ◽  
Freezing Process ◽  
Sepia Officinalis ◽  
Nutritional Content ◽  
The Public ◽  
Central Java ◽  
Contact Plate

Cuttlefish is widely consumed by the public because it has a soft meat texture and high nutritional content. This makes the cuttlefish one of the mollusca that is a source of protein in addition to squid and octopus. The disadvantage of cuttlefish is that it is prone to deterioration in quality. One effort to prevent quality deterioration in cuttlefish is by freezing. The purpose of the implementation of this Field Work Practice is to decide the production process of frozen  cuttlefish  (Sepia officinalis) using the Contact Plate Freezing (CPF) method and to know the obstacles that occur in the production process. Field Work Practice was held in PT. Karya Mina Putra, Rembang, Central Java. The stages of the frozen cuttlefish  production  process  at  PT.  Mina Putra's work includes the reception of raw materials, weighing I and sorting, labeling I, weighing II, washing, pan preparation, freezing, glazing, packaging and labeling II, storing in cold storage, and loading. The freezing process is carried out by the Contact Plate Freezing (CPF) method for 6 hours until the temperature reaches -40 ° C. The obstacle in the production process of frozen cuttlefish is there was a Contact Plate Freezing (CPF) machine damage and there are some employees who do not apply the SOP applied to prevent cross-contamination of the product.

scholarly journals Sludge Thermal Utilization, and the Circular Economy

2019 ◽  
Vol 29 (4) ◽  
pp. 157-175 ◽  
Author(s):  
Jurand D. Bień ◽  
Beata Bień
Keyword(s):  
Circular Economy ◽  
Raw Materials ◽  
Action Plan ◽  
High Water ◽  
Hazardous Substances ◽  
High Water Content ◽  
Pre Treatment ◽  
Potential Methods ◽  
By Products ◽  
Consumption Waste

Abstract In 2015, the European Commission has adopted an ambitious Circular Economy Action Plan (CEAP), which includes measures that would help stimulate Europe’s transition towards a circular economy. In general four key action areas have been defined: production, consumption, waste management and secondary raw materials. Actions will lead to the resource-efficient and environmentally friendly outcomes. Biological materials should be returned to the natural metabolic cycles after necessary pre-treatment while waste that can not be prevented or recycled is to be used for the energy recovery. Sewage sludge is a large-tonnage waste produced at wastewater treatments plants (WWTPs). Its utilization causes some problems. High water content in sludge, hazardous substances as heavy metals, organic toxins and pathogens limit some potential methods of sludge utilization. Thermal treatment methods offer a solution, some hazardous substances can be destroyed or removed, energy can be recovered and some nutrients can be obtained from ash or other by-products.

scholarly journals Study of Nutrition Content Food Drop in Deer in PT. Gunung Madu Plantations

2018 ◽  
Vol 6 (1) ◽  
pp. 32
Author(s):  
Jumayanti Boru Hombing ◽  
Bainah Sari Dewi ◽  
Syahrio Tantalo ◽  
Sugeng Prayitno Harianto
Keyword(s):  
Nutritional Value ◽  
Nutrient Content ◽  
High Water ◽  
Proximate Analysis ◽  
High Water Content ◽  
Factors Affecting ◽  
Deer Population ◽  
In Captivity ◽  
Good Nutrition

Increasing the number of individual deer in captivity indicates an increase in the deer population. One of the factors affecting the increase in the deer population is a drop in the quality of feed and nutritional value adequate for deer. Therefore it is necessary to investigate the type of feed and feed nutrient content in captive deer drop in PT Gunung Madu Plantations (GMP). Nutrient content of feed drop in deer obtained through the proximate analysis by taking a sample of 100 grams per sample feed. This type of feed given drop in manager consists of the main feed forage consisting of grass and leaves, in the form of rice bran concentrate feed, and feed the tubers were given every month. Based on proximate analysis that has been made known that the feed drop-in provided by the organizer captivity contains good nutrition, as seen in the high water content, extract ingredients without nitrogen (BETN) high, protein and fibers that do not differ greatly in value and fat content is not excessive. Keywords: Drop in Feed Nutrition, Feeding Deer, Captive Deer PT. GMP

scholarly journals Quality Control of Raw Materials on Red Snapper (Lutjanus sp.) Freezing Process in PT. Tridaya Jaya Manunggal Pasuruan East Java

2021 ◽  
Vol 10 (2) ◽  
pp. 85
Author(s):  
Winona Valeria Siregar ◽  
M. Nur Ghoyatul Amin
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Raw Materials ◽  
Secondary Data ◽  
Red Snapper ◽  
Second Grade ◽  
Freezing Process ◽  
Market Values ◽  
Control Procedures

Red snappers are fishery commodities which have high market values. Raw materials of red snappers are important elements which determine the quality of the final products. Therefore, an enhancement of raw materials quality should be conducted through quality supervision and examination when the raw materials are retrieved, stored, and about to enter production process. The aim of this fieldwork practice is to find out the raw materials quality control on red snapper freezing process in PT. Tridaya Jaya Manunggal Pasuruan, East Java. The data taken consists of primary and secondary data which are processed descriptively. Data collection techniques through observation, interviews, active participation and literature review. PT. Tridaya Jaya Manunggal has implemented quality control on production process, starting from raw materials retrieval until these raw materials become final products. The quality control of raw red snappers were done in accordance with the quality control procedures which are plan, do, check, and action. The results of implementing quality control which were executed with organoleptic examination, temperature, Total Volatile Base (TVB), microbiology, and heavy metals on raw red snappers. Raw materials which didn’t meet the required standard were rejected, and then they were processed to be second grade products.

scholarly journals Analysis of heat energy in the drying process of Moringa Oleifera leaves using a greenhouse effect dryer (ERK)

2021 ◽  
Vol 913 (1) ◽  
pp. 012036
Author(s):  
Sukmawaty ◽  
Murad ◽  
Ansar ◽  
H Kurniawan ◽  
Z Fitri
Keyword(s):  
Total Energy ◽  
Water Content ◽  
Greenhouse Effect ◽  
Nutrient Content ◽  
High Water ◽  
Heat Energy ◽  
High Water Content ◽  
Leaf Water Content ◽  
Drying Process ◽  
Drying Efficiency

Abstract Moringa leaves have a high enough nutrient content so that they are used as a source of natural nutrients. Fresh moringa leaves have a high water content, so they need to be dried to reduce post-harvest loss. This study aims to analyze heat energy in the drying process of moringa leaves using a greenhouse effect type dryer (ERK). The study was an experimental method on drying of moringa leaves using a Greenhouse Effect (ERK) in the field and was analyzed using mass and energy equilibrium approaches. In this study, two different treatments were carried out i.e not crushed and crushed leaves. The result shows that the water content of the uncrushed and crushed leaves were 74.9%wb and 71.4%wb, dried moringa leaf water content was 4.8 %wb and 4.5%wb. Total energy entered by dryers 7415038.8 kJ and 7780575.4 kJ, Total useful energy of 767089.470 kJ and 2171369.143 kJ, total energy discharged through outlet/ventilation and lost through successive walls were is 4148.222 kJ, 5718.912 kJ, 8.924 kJ and 7.194 kJ as well as heat lost from opening consecutive doors of 771246.62 kJ and 2177095.25 kJ. The input masses were 0.75 kg and 1.35 kg, the output mass were 0.180 kg and 0.391 kg, the accumulated mass were 0.570 kg and 0.959 kg. Drying efficiency values were 18.25% and 29.26%.

scholarly journals Sugar content, acidity and antioxidant activity in dehydrated blackcurrant

2020 ◽  
Vol 82 (1) ◽  
pp. 183-186
Author(s):  
D. I. Barbashin
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Raw Materials ◽  
Osmotic Dehydration ◽  
Sugar Content ◽  
High Water ◽  
Raw Material ◽  
High Water Content ◽  
High Antioxidant Activity

The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

scholarly journals Fish Oil Production Process From Waste Catfish (Pangasius Pangasius) in Balai Besar Pengujian Penerapan Hasil Perikanan (BBP2HP) East Jakarta

2020 ◽  
Vol 9 (2) ◽  
pp. 65
Author(s):  
Ramdhan Febrianto ◽  
Sudarno Sudarno
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Work Practice ◽  
Oil Production ◽  
Field Work ◽  
Blood Cholesterol ◽  
Materials Used ◽  
Catfish Oil

Processing by product of catfish (Pangasius pangasius) on domestic scale or industrial produces many problems related to polluting the environment. Fish processing industry activities always generate waste because it is used generally only part of the meat, head, offal (entrails), spines and skin removed. Catfish have oil content is high enough, so the catfish waste has the potential to be extracted fish oil are rich in benefits. Fish oils generally contain unsaturated fatty acids are eicosapentaenoicacid (EPA) and docosahecsaenoatacid (DHA). Unsaturated fatty acids are known to prevent many diseases such as atherosclerosis, coronary heart disease, lower blood cholesterol levels, cancer, platelet mellitus, diseases of the bone joints, asthma, and prevent the aging process. The purpose of Field Work Practice are learned the process of oil production fish waste from catfish (Pangasius pangasius). The Practice of Field Work has been carried out at the Balai Besar Pengujian Penerapan Hasil Perikanan (BBP2HP). The results obtained through observation, interviews and active participation in the manufacture of fish oil in BBP2HP includes the preparation of materials and tools, washing, weighing, heating, pressing, phase separation, making crude oil, and packaging. Raw materials used in the manufacture of oil is a waste of catfish (Pangasius pangasius). From 1 kg of waste catfish (offal, belly flap, head, fins, tail) obtained 116 ml crude fish oil. Section waste catfish has gone through the process of steaming and pressing which causes the water content there in is reduced. After that, the catfish oil packed in bottles.

scholarly journals Pedogenic and microbial interrelation in initial soils under semiarid climate on James Ross Island, Antarctic Peninsula region

2019 ◽  
Vol 16 (12) ◽  
pp. 2481-2499
Author(s):  
Lars A. Meier ◽  
Patryk Krauze ◽  
Isabel Prater ◽  
Fabian Horn ◽  
Carlos E. G. R. Schaefer ◽  
...  
Keyword(s):  
Electric Conductivity ◽  
Nutrient Content ◽  
High Water ◽  
Parent Material ◽  
High Water Content ◽  
Soil Parameters ◽  
Soil Profiles ◽  
Initial State ◽  
Microbiological Methods ◽  
James Ross Island

Abstract. James Ross Island (JRI) offers the exceptional opportunity to study microbial-driven pedogenesis without the influence of vascular plants or faunal activities (e.g., penguin rookeries). In this study, two soil profiles from JRI (one at Santa Martha Cove – SMC, and another at Brandy Bay – BB) were investigated, in order to gain information about the initial state of soil formation and its interplay with prokaryotic activity, by combining pedological, geochemical and microbiological methods. The soil profiles are similar with respect to topographic position and parent material but are spatially separated by an orographic barrier and therefore represent windward and leeward locations towards the mainly southwesterly winds. These different positions result in differences in electric conductivity of the soils caused by additional input of bases by sea spray at the windward site and opposing trends in the depth functions of soil pH and electric conductivity. Both soils are classified as Cryosols, dominated by bacterial taxa such as Actinobacteria, Proteobacteria, Acidobacteria, Gemmatimonadetes and Chloroflexi. A shift in the dominant taxa was observed below 20 cm in both soils as well as an increased abundance of multiple operational taxonomic units (OTUs) related to potential chemolithoautotrophic Acidiferrobacteraceae. This shift is coupled by a change in microstructure. While single/pellicular grain microstructure (SMC) and platy microstructure (BB) are dominant above 20 cm, lenticular microstructure is dominant below 20 cm in both soils. The change in microstructure is caused by frequent freeze–thaw cycles and a relative high water content, and it goes along with a development of the pore spacing and is accompanied by a change in nutrient content. Multivariate statistics revealed the influence of soil parameters such as chloride, sulfate, calcium and organic carbon contents, grain size distribution and pedogenic oxide ratios on the overall microbial community structure and explained 49.9 % of its variation. The correlation of the pedogenic oxide ratios with the compositional distribution of microorganisms as well as the relative abundance certain microorganisms such as potentially chemolithotrophic Acidiferrobacteraceae-related OTUs could hint at an interplay between soil-forming processes and microorganisms.

scholarly journals COMPOSIÇÃO FÍSICO-QUÍMICA, QUALIDADE FÍSICA E SENSORIAL DE CHIPS DE MANDIOQUINHA-SALSA

2013 ◽  
Vol 1 (2) ◽  
Author(s):  
Joao Borges ◽  
Claudia De Paula ◽  
Monica Pirozi
Keyword(s):  
Raw Materials ◽  
Age Groups ◽  
High Water ◽  
Raw Material ◽  
High Water Content ◽  
Mountain Ranges ◽  
Native Culture ◽  
Frying Process ◽  
Solids Content ◽  
Physical And Chemical

The arracacha (Arracacia xanthorrhiza Bancroft.) is a native culture of the Andean mountain ranges, the main types of processing the production of dehydrated mashed, flakes, flour, starch, pre-cooked, among others. The term chips is originally American and refers to thin slices of potato fried in oil or fat may be added various flavors late in the process. The aim of this work was to determine the physical and chemical composition, physical and sensory quality of fried chips of arracacha. The results showed that the root in nature has a high water content (73.51%), which together with microbiological and physical injuries, contributing to the reduction of its shelf life. However its solids content (26.4%) favored the production of fried chips, no significant changes were observed in the color parameters L * a * b * of ready compared to the raw material in nature, indicating minimal changes resulting from frying process. Although the fried chips has presented firmer texture when compared to the same product from raw materials similar in the scientific literature, this result did not influence the uptake by consumers whose scores for flavor, appearance, flavor and texture ranged 7-8, concerning hedonic terms "like moderately" and "liked" both to consumers male and female in age groups studied (10-50 years). The processing of root arracacha to obtain fried chips was promising for commercialization by their acceptance and purchase intent.

Features of spring feeding of sterlet of the middle course of the Northern Dvina river

2020 ◽  
pp. 8-17
Author(s):  
A. Bykov ◽  
D. Palatov ◽  
I. Studenov ◽  
D. Chupov
Keyword(s):  
Benthic Communities ◽  
High Water ◽  
Food Composition ◽  
Fish Growth ◽  
High Water Content ◽  
Feeding Intensity ◽  
Biting Midges ◽  
Size Groups ◽  
Main Components ◽  
A Minor

The article provides information about the features of spring feeding of sterlet in the spawning grounds of the middle course of the Northern Dvina river in may 2019. The main and secondary groups of forage objects in the diet of this species of sturgeon are characterized. The article considers the variability of the sterlet food composition with an increase in the size of fish from 30 to 60 cm. In the process of fish growth in the diet of the Severodvinsk sterlet, the main components in terms of occurrence and mass in all size groups are the larvae of Brooks and chironomids. A minor occurrence was the larvae of midges, biting midges, stoneflies, mayflies and small clams. To random and seasonal food are the larvae of water bugs, butterflies, flies, beetles and eggs of other fish. The feeding intensity of the smaller sterlet (30–40 cm) was significantly higher than that of the fish in the size groups 40–50 and 50–60 cm. Fundamental changes in the diet of the Severodvinsk sterlet for the main food objects for more than sixty years of observations have not been established. During periods of high water content of the Northern Dvina due to seasonal changes in the structure of benthic communities, the value of Brooks in the diet of sterlet increases and the proportion of chironomids decreases.

Sign in / Sign up

Export Citation Format

Share Document