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).

scholarly journals Profile and Prospects of Fish Processing In Rokan Hilir Regency

2021 ◽  
Vol 934 (1) ◽  
pp. 012093
Author(s):  
D Dahlia ◽  
I Effendi ◽  
E Elizal ◽  
W D Listihana ◽  
R Wiyati ◽  
...  
Keyword(s):  
Secondary Data ◽  
Primary Data ◽  
Problem Analysis ◽  
Fish Processing ◽  
Long Distance ◽  
Fish Products ◽  
Salted Fish ◽  
Smoked Fish ◽  
Fishery Products ◽  
The Government

Abstract Post-harvest handling and processing of fishery products is an aspect of the development of the fisheries industry in an area. Rokan Hilir Regency is one of the main fish-producing areas in Riau. This study aims to describe the profile of processed fishery and its development prospects in the future. This research was conducted from July to September 2020. Primary data was obtained through direct field observations of fish processing objects and accompanied by interviews with the owners and workers of the fish processing businesses. Interviews were also conducted with community leaders, related industries, government officials and academics. Secondary data was collected from reports of government and other agencies. Includes SWOT analysis, situation analysis, participatory analysis, problem analysis, objective analysis, and development analysis. Processed fish products in Rokan Hilir are; dried prawns, salted fish, prawn powder, fish meal, dried trash fish, fish lamps, shrimp paste and smoked fish. The centers for producing fish are sub-districts; Bangko, Pasir Limau Kapas, Sinaboi, Babussalam and Rantau Kopar. The long distance to consumers, difficulty in accessing production centers and limited supporting infrastructure are problems in processing fishery products in this area. The types of processed fish products that are more prospective are shrimp flour, salted fish and smoked fish. The recommended development strategies include; human resource training in the field of business management, providing stimulants and ongoing guidance from the government and industry.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

scholarly journals ANALISIS NILAI TAMBAH PENGOLAHAN IKAN MUJAIR MENJADI IKAN ASIN DI DESA WEDUNI KECAMATAN DEKET KABUPATEN LAMONGAN

2021 ◽  
Vol 7 (1) ◽  
pp. 466
Author(s):  
Wachidatus Sa'adah
Keyword(s):  
Quantitative Method ◽  
Value Added ◽  
Added Value ◽  
Fish Processing ◽  
Salted Fish ◽  
A Value ◽  
Fishery Products ◽  
Fish And Fishery Products ◽  
Purposive Sample ◽  
Processing Group

The processing is carried out so that the fish and fishery products have added value. The purpose of fish processing is to reduce the water content in the fish body, one way is by making salted fish. The fish that are usually processed into salted fish in Deket District are freshwater fish, namely tilapia fish. The choice of tilapia fish because it is in fresh condition, the price is cheap and if it has been processed into salted fish, it taste good and is very attractive to the community. The purpose of this research was to determine the added value of processing tilapia fish into salted in Weduni Village, Deket District, Lamongan Regency. The method used in this research is quantitative method, and the sampling is done by purposive sample in the fishery product processing group, the name of group is “Dhie RT Dagelan”. The results showed that the added value obtained was Rp. 50.505/kg with a value added ratio of 70,14%             

scholarly journals Pengelolaan sumberdaya perikanan rawa gambut untuk meningkatkan perekonomian masyarakat Desa Tanjung Taruna Kabupaten Pulang Pisau

2020 ◽  
Vol 2 ◽  
pp. 372-378
Author(s):  
Shinta P. Yuptriani ◽  
Muhammad Rizal ◽  
Agung Prasetyo ◽  
Riza Fahlifi ◽  
Josua Situmorang ◽  
...  
Keyword(s):  
Natural Resources ◽  
Household Income ◽  
Local Community ◽  
Training Evaluation ◽  
Fish Products ◽  
Central Kalimantan ◽  
Fresh Fish ◽  
Salted Fish ◽  
Grant Program ◽  
Fishery Products

Tanjung Taruna Village is one of the areas in Jabiren Raya Subdistrict, Pulang Pisau Regency, Central Kalimantan province. This village is included in the peat swamp area and the Kahayan river basin. This village is geographically located in a watershed, making fishery products abundant, but the local community is constrained by marketing and processing fishery resources. Most of the population works as fishermen. This Village Development Grant Program (PHBD) activity aims to provide training and assistance to increase knowledge, skills and community welfare. The method of activity is carried out by conducting socialization, training and mentoring on the processing of fish into shredded and meatball products in order to increase the sale value of these fish which previously were only sold in the form of fresh fish and salted fish. The results of the activity showed that the participation of the participants was quite good with 38 participants. Based on the results of the training evaluation, it is known that 95.5% of the training participants have increased knowledge and can process fish products from their natural resources to be processed into fish balls and fish floss can be used as a source of household income.

The content of mercury (Hg) in oilfish (Ruvettus pretiosus) and escolar (Lepidocybium flavobrunneum) in the fish processing units in Jakarta and Bitung, Indonesia

2014 ◽  
pp. 49
Author(s):  
Sulthana Samad ◽  
S Berhimpon ◽  
Roike I Montolalu ◽  
Markus T Lasut
Keyword(s):  
National Standard ◽  
Limit Set ◽  
Fish Processing ◽  
Content Measurement ◽  
Fish Samples ◽  
The Government ◽  
Safety Limit

Research on the mercury (Hg) content in oilfish (Ruvettus pretiosus) and escolar (Lepidocybium flavobrunneum) has been carried out, which aims to examine and assess the quality of the fish based on Hg content. Measurement of Hg performed using the analysis procedures in accordance with the Indonesian National Standard (SNI 01-2354-2006). The results showed that Hg measured in all fish samples in which its amount varies based on the size and place, and is influenced by the size (weight) of the sample. Furthermore, it can be concluded that the smaller the size of the fish sampled, then the lower the content of Hg, and the size (weight) >11 kg, the two types of fish that have bad quality where it is not safe for consumption, because it contains Hg higher than the safety limit set by the Government of Indonesia (0.5 ppm). Penelitian tentang kandungan merkuri (Hg) pada ikan oilfish (Ruvettus pretiosus) dan escolar (Lepidocybium flavobrunneum) telah dilakukan, yang bertujuan untuk menelaah dan menilai mutu kedua jenis ikan tersebut terhadap kandungan Hg. Pengukuran Hg dilakukan menggunakan prosedur analisis sesuai dengan Standar Nasional Indonesia (SNI 01-2354-2006). Hasil penelitian menunjukkan bahwa Hg terukur pada semua sampel ikan di mana jumlahnya bervariasi berdasarkan ukuran dan tempat, serta dipengaruhi oleh ukuran (berat) sampel. Selanjutnya dapat disimpulkan bahwa semakin kecil ukuran ikan sampel, maka makin rendah kandungan Hg, dan pada ukuran (berat) >11 kg, kedua jenis ikan tersebut memiliki mutu yang tidak baik di mana tidak aman untuk dikonsumsi, karena memiliki kandungan Hg lebih tinggi dari batas aman yang ditetapkan oleh Pemerintah Indonesia (0,5 ppm).

scholarly journals PENGARUH PENAMBAHAN HIDROKOLOID LAMBDA KARAGENAN TERHADAP MUTU MIKROBIOLOGIS ROTI SELAMA PENYIMPANAN

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 259-267
Author(s):  
Moegiratul Amaro ◽  
Mutia Devi Ariyana ◽  
Wiharyani Werdiningsih ◽  
Baiq Rien Handayani ◽  
Nazaruddin . ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Water Content ◽  
Microbiological Quality ◽  
Total Coliform ◽  
National Standard ◽  
Natural Food ◽  
Observation Data ◽  
Randomized Design ◽  
Total Fungi

The purpose of this study was to examine the effect of lambda carragenan addition as a natural food additive alternative to bread to improve microbiological quality and prolong the shelf life. The method used in this study was completely randomized design (CRD) with 7 days of storage at room temperature as treatment and repeated three times. Observed parameters was moisture content, total microbes, total fungi and total E.coli. The concentration of lambda carragenan used was 0.4%. The observed data of water content was analyzed using Co-stat software with 5% significance Differences. If there was a real difference, then tested continued using Honestly Significance Differences (HSD) at level 5%. Microbiological quality observation data (total microbes, total fungi and total coliform) were analyzed descriptively. The results showed that the storage of bread with the addition of 0.4% lambda carrageenan caused the bread to last for 4 days of storage. Water content of bread decreased during 7 days storage. The microbiological quality of bread indicates that the storage of bread for 4 days was still acceptable in accordance with Indonesian National Standard (SNI) with total microbial 8.556 log cfu / ml, total mushroom 4,255 log cfu / ml, and amount of E.coli as much as <2,398 cfu / ml . The types of fungi that grow on bread with the addition of lambda carrageenan wer Aspergillus niger and Aspergillus flavus.Keywords: bread, hydrocolloid, lambda carrageenan, microbiological quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah untuk mengkaji pengaruh penambahan lambda karaginan sebagai alternative bahan tambahan makanan (BTM) alami pada roti untuk meningkatkan mutu mikrobiologi dan memperpanjang masa simpan. Metode yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan lama penyimpanan selama 7 hari pada suhu ruang dan diulang sebanyak tiga kali. Parameter yang diuji antara lain kadar air, total mikroba, total jamur dan total E.coli. Konsentrasi lambda karaginan yang digunakan adalah 0,4%. Data hasil pengamatan kadar air dianalisis dengan software Co stat dengan taraf nyata 5%. Apabila terdapat beda nyata, maka dilakukan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Data hasil pengamatan mutu mikrobiologis (total mikroba, total jamur dan total koliform) dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penyimpanan roti dengan penambahan 0,4 % lambda karagenan menyebabkan roti bertahan selama 4 hari penyimpanan. Kadar air roti mengalami penurunan selama penyimpanan 7 hari. Mutu mikrobiologis roti menunjukkan bahwa penyimpanan roti selama 4 hari masih dapat diterima sesuai dengan Standar nasional Indonesia (SNI) dengan jumlah total mikroba 8,556 log cfu/ml, total jamur 4,255 log cfu/ml, dan jumlah E.coli sebanyak <2,398 cfu/ml. Jenis jamur yang tumbuh pada roti dengan penambahan lambda karagenan adalah Aspergillus niger dan Aspergillus flavus.

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.

scholarly journals Kesesuaian Penerapan Manajemen Mutu Ikan Pindan Bandeng (Chanos chanos) Terhadap Standar Nasional Indonesia

2015 ◽  
Vol 10 (2) ◽  
pp. 163-172
Author(s):  
Elis Masrifah ◽  
Bambang Pramudya Noorachmat ◽  
Anggraini Sukmawati
Keyword(s):  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Management Program ◽  
Fish Processing ◽  
Product Packaging ◽  
Critical Control Point ◽  
Average Value ◽  
Fishery Products

Fish processing is an important role in post-harvest activities, because fishery products are perishable goods. Therefore we need a fast and precise handling to maintain its quality before it reaches the consumer. There are many kind of fish processing, both traditional and modern such as salting, boiling, and smoking. Entering of the ASEAN Economic Community (AEC) in 2015, fishing industries is not less important than other sectors, quality of fishery products and competitiveness is very necessary. To improve the quality of fishery products is should be control the processing and apply of food safety management systems such as Integrated Quality Management Program based on the concept of Hazard Analysis Critical Control Point (HACCP). One of fish processing units was existing in Bogor is Cindy Group (Small Medium Enterprises), they are producing preserved fishmilk. The purposes of the study are: (1) to analyze the level of implementation of the basic eligibility (GMP and SSOP) at Cindy Group, (2) to analyze the suitability of each characteristic quality of product against the requirements of SNI 2717: 2009. The study was conducted at Cindy Group SMEs located Bogor regency. The research method is descriptive with 30 respondents by purposive sampling. The results showed that based on the assessment of the level of implementation of the basic eligibility (GMP and SSOP) using UPI Assessment questionnaire published by Directorate General of the processing and marketing of fishery products, Ministry of Maritime Affairs and Fisheries) showed that SMEs Cindy Group obtained SKP the feasibility value "B" consisting of 4 minor irregularities, 2 major irregularities, and 1 serious irregularities. In quality, preserved milkfish products based on the results of testing Organoleptic and chemical have good quality according to SNI  2717: 2009. The results of organoleptic test using hedonic test showed an average value over than 7 (7 is minimum figure in SNI), indicates that the product can be accepted by consumers. Overall, the level of implementation of the basic eligibility processing program on processing of preserved milkfish in Cindy Group has been quite good, percentage rate of application of the basic feasibility is 92%. This product can be registered to BSN to get the registration number of SNI and feasible to labeled SNI on product packaging.

scholarly journals ANALISIS KUALITAS AIR MINUM PADA AIR ALKALI TERIONISASI

UNISTEK ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 62-67
Author(s):  
Nita Rosita
Keyword(s):  
Water Quality ◽  
Standard Method ◽  
Measurement Method ◽  
Quality Standards ◽  
National Standard ◽  
Quality Requirement ◽  
Chemical Parameters ◽  
Alkaline Water ◽  
Required Quality

Water is needed by humans life, so water quality is a quality requirement of human health. A Few years ago, people are familiar with ionized alkaline water which has a pH of more than 7. Consequently, it is necessary to test the quality of ionized alkaline water following Ministry of Health Regulation (PERMENKES) No. 492 of 2010. Samples were taken from 8 brands of ionized alkaline water in the South Tangerang. The measurement method is procedured with the Indonesian national standard method (SNI). The results of the physical and biological analysis show that 8 brands taken as samples comply with the quality standards with applicable regulations. The result of the  chemical show that indicate that 3 samples do not fulfill the PERMENKES requirements, namely pH, pH concentrations ranging from 7.61-8.90 with the required quality standards of 6.5-8.5. Whereas other chemical parameters of Manganese, Iron, Ammonia, Nitrite, Sulfate, Chloride, and Hardness fulfill the specified requirements. The results concluded that only five of the eight brands of ionized alkaline water were suitable for consumption by the applicable regulations.

scholarly journals New technologies in fish processing and fishery products: A review

2021 ◽  
Vol 9 (2) ◽  
pp. 141-143
Author(s):  
Dhaswadikar Usha Sitaram
Keyword(s):  
New Technologies ◽  
Human Beings ◽  
Fish Processing ◽  
Health And Nutrition ◽  
Main Factors ◽  
Fishery Products

Health, nutrition are the main factors for human beings. Fishes are the source of protein, vitamins, minerals and fats. These are the main source as a food for human beings for their health and nutrition. A proper processing and packaging of fishes helps in maintaining the quality of fish. Today many new technologies are emerging for preservation of fish. This article gives the recent advance techniques in the processing and packaging of fish and their products.

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