scholarly journals Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Engel Pandey ◽  
Jenki Pongoh
Keyword(s):  
Market Demand ◽  
Fishing Community ◽  
Fish Products ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product

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

scholarly journals Penerapan Diversifikasi Produk Perikanan di Desa Darunu, Kabupaten Minahasa Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Lena Jeane Damongilala ◽  
Netty Salindeho
Keyword(s):  
Community Partnership ◽  
Fishing Community ◽  
Community Members ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product ◽  
The Government ◽  
The Village ◽  
Partnership Program

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.

Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

2019 ◽  
Vol 82 (4) ◽  
pp. 597-604 ◽  
Author(s):  
JULIA KOSKAR ◽  
TOOMAS KRAMARENKO ◽  
KADRIN MEREMÄE ◽  
MAIU KUNINGAS ◽  
JELENA SÕGEL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Risk Groups ◽  
Food Samples ◽  
Safety Criterion ◽  
Fish Products ◽  
Product Categories ◽  
Salted Fish ◽  
Smoked Fish ◽  
High Prevalence ◽  
Fish Product

ABSTRACT The prevalence and numbers of Listeria monocytogenes in various categories of ready-to-eat (RTE) food products taken from retail outlets and food industries over a 5-year period are presented. A total of 30,016 RTE food samples were analyzed for L. monocytogenes prevalence, and 3.6% were found to be positive. The highest prevalence was found for RTE fish and fish products (11.6%), especially for lightly salted and cold-smoked fish products. The overall prevalence of L. monocytogenes in other food categories was low, within the range of 0 to 3.9%. In addition, 14,342 RTE food samples were analyzed to determine the numbers of L. monocytogenes. A food safety criterion of 100 CFU/g was exceeded for 0.3% of RTE food samples. Samples most often exceeding the legal safety limit were from the RTE salted and cold-smoked fish product categories. High prevalence, 28.6 and 26.5%, respectively, and high numbers of L. monocytogenes among salted fish and cold-smoked fish products indicate a risk of listeriosis, especially for susceptible risk groups. The results of the current study can be used at both the national and the international levels to update the perception of the L. monocytogenes risk deriving from RTE foods. HIGHLIGHTS

scholarly journals Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā

2016 ◽  
Vol 70 (4) ◽  
pp. 245-251
Author(s):  
Elīna Ciekure ◽  
Inese Siksna ◽  
Olga Valciņa ◽  
Ludmila Vīksna ◽  
Angelika Krūmiņa
Keyword(s):  
Thermal Processing ◽  
Microbiological Quality ◽  
Vulnerable Groups ◽  
Expiration Date ◽  
Microbiological Contamination ◽  
Salmonella Spp ◽  
Fish Products ◽  
Fish Product ◽  
Potential Risks

Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.

scholarly journals Peningkatan Kualitas dan Kapasitas Produksi Ikan Asap Melalui Sistem Paparasi (Pengasapan Terintegrasi) Di Desa Tambaksari, Kecamatan Rowosari, Kabupaten Kendal, Jawa Tengah

2020 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
Agus M ◽  
Titik H ◽  
Oktaviani A. S ◽  
Novika W
Keyword(s):  
Production Capacity ◽  
Fish Production ◽  
Curing Process ◽  
Fish Products ◽  
Smoked Fish ◽  
Central Java ◽  
Strategic Location ◽  
Fish Product ◽  
Java Sea ◽  
Key Words Fish

AbstrakKecamatan Rowosari memiliki potensi perikanan yang sangat baik karena didukung oleh letaknya yang strategis dan berbatasan langsung dengan Laut Jawa. Produk ikan laut ini dimanfaatkan oleh warga Desa Tambaksari yang diolah menjadi produk ikan asap. Proses pengasapan yang masih sederhana dan belum tersentuh teknologi ini sehingga kapasitas produksi yang sedikit dan kurangnya higienitas pada proses pengasapan. Proses pengasapan ikan yang memerlukan waktu 7 – 8 jam serta hasil ikan asap yang terpapar di rak terbuka membuat produk ikan yang dihasilkan kurang higienis karena lalat dapat hinggap pada ikan tersebut. Untuk itu diperlukan teknologi yang dapat meningkatkan kapasitas dan higienitas produk ikan asap yaitu dengan sistem paparasi. Dengan sistem paparasi proses pengasapan dapat ditekan hingga 3 – 4 jam serta tingkat higienitas yang lebih baik. Kata kunci: Pengasapan Ikan, TerintegrasiImprovement Of Quality And Capacity Of Asap Fish Production Through Paparation System (Integrated Finging) In Tambaksari Village, Rowosari District, Kendal Regency, Central Java AbstractRowosari District has excellent fishery potential because it is supported by its strategic location and directly adjacent to Java Sea. This marine fish product is utilized by Tambaksari villagers who processed into smoked fish products. The fogging process is still simple and untouched by this technology resulting in little production capacity and a lack of hygiene in the curing process. The process of fumigation of fish that takes 7 - 8 hours and the results of smoked fish exposed on the open shelves make fish products produced less hygienic because the flies can land on the fish. For that needed a technology that can increase the capacity and hygiene of smoked fish products with the system of paparasi. With curing process paparasi process can be pressed up to 3 - 4 hours and hygiene level better. Key words: Fish Smoking Kiln, Integration

scholarly journals Identification and serotyping of Listeria monocytogenes, isolated from various salmon products, sold in retail market in Lithuania

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Ineta Simonavičienė ◽  
Gintarė Zakariene ◽  
Aušra Lozoraitytė ◽  
Gintarė Zaborskienė ◽  
Gediminas Gerulis ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Local Market ◽  
Microbiological Analysis ◽  
Retail Market ◽  
Fish Products ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Study Results ◽  
Fish Product

Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. depends on the type of the product. Contamination with listeria in salmon belly flaps was 7.5 times higher than in the loin (P<0.05), 1.8 times higher than in the pieces (P<0.05) and 30 times higher than in the fillet (P<0.05). Microbiological analysis showed that 32.5% (P<0.05) of the fish product samples were infected with L. monocytogenes, while multiplex PCR confirmed 31.25% positive samples (P<0.01). According to the study results, L. monocytogenes strains were divided into two serotypes: 4b (94.6%) and 1/2a (5.4%). High contamination of the products with Listeria spp. showed that cold smoked salmon products, sold in local market, can be a reason of human listeriosis in Lithuania.

scholarly journals Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3771
Author(s):  
Konrad Mielcarek ◽  
Anna Puścion-Jakubik ◽  
Krystyna J. Gromkowska-Kępka ◽  
Jolanta Soroczyńska ◽  
Elżbieta Karpińska ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Absorption Spectrometry ◽  
Human Consumption ◽  
European Eel ◽  
Analysis Model ◽  
Fish Products ◽  
Cu Content ◽  
Smoked Fish ◽  
Zn Content ◽  
Fish Product

The aim of the study was to assess the zinc (Zn), copper (Cu) and selenium (Se) content in freshwater fish from Poland. Selected species of raw, smoked and pickled fish were evaluated by atomic absorption spectrometry (AAS). The concentration of Zn, Cu and Se in the examined fish ranged from 1.5 to 49.9 mg/kg, 0.01 to 2.8 mg/kg and 30.9 to 728.2 µg/kg, respectively. One serving of every fish product covered the recommended dietary allowance (RDA) of Zn by 5.38–65.0%, of Cu by 0.42–11.4% and of Se by 12.3–198.6%. A cluster analysis allowed us to distinguish European eel (raw and smoked) based on the Zn content. Additionally, based on the Cu and Se content, pickled common whitefish was differentiated from other species and types of fish products. The discriminant analysis model of smoked fish enabled their classification with a 70% accuracy. Regarding Zn, all forms of the European eel as well as raw and smoked vendace can be considered a source of this element. None of the tested fish can be considered a source of Cu. All products are safe for human consumption with regard to the Zn and Cu content. Almost each form of every species of fish can be considered a source of Se. However, the Se content should be monitored in smoked and pickled common whitefish, pickled bream and pickled vendace.

scholarly journals Evaluation of Histamine Levels in Smoked Fish Product in South Sulawesi

2020 ◽  
Vol 13 (2) ◽  
pp. 128-131
Author(s):  
Nursinah Amir ◽  
Syahrul ◽  
Syamsuar
Keyword(s):  
Amino Acid ◽  
Sampling Method ◽  
Raw Material ◽  
Skipjack Tuna ◽  
Fish Products ◽  
Smoked Fish ◽  
South Sulawesi ◽  
Fish Samples ◽  
Fish Product ◽  
Method Analysis

Histamine is a derivative composition of the histidine amino acid that is widely found in scombroid fish such as skipjack, tuna and mackerel tuna. Skipjack and tuna are fisheries commodities that are often used as raw material for smoked fish in several districts in South Sulawesi. This study aims to evaluate the level of histamine in smoked fish products in South Sulawesi. Smoked fish samples were immediately taken from processors in Bulukumba, Bone and Sinjai districts using the Purpossive Sampling method. Analysis of histamine levels was carried out at the Laboratory of the Application Center for Fisheries Product Quality South Sulawesi used spectrophotometry based on SNI 2354.10: 2009. The results determined the value of histamine levels of smoked fish products in South Sulawesi as required by SNI 2725: 2013 which was 3.00-7.32 mg / kg.

scholarly journals KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN

2017 ◽  
Vol 5 (2) ◽  
pp. 64 ◽  
Author(s):  
Steven Tumonda ◽  
Hanny Welly Mewengkang ◽  
Semuel Marthen Timbowo
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Ph Value ◽  
Economic Value ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Traditional Markets ◽  
Smoked Fish ◽  
North Sulawesi

Skipjack tuna (Katsuwonus pelamis L.) has a high economic value, both as an export commodity and for local consumption. In Indonesia, especially in North Sulawesi the total catch of skipjack tuna is high. The purpose of this research was to determine the quality of the skipjack tuna sold in two traditional markets, namely (A) Pasar Pinasungkulan Karombasan and (B) Pasar Bersehati, Manado. The moisture content of skipjack tuna sold in the market (B) does not meet the SNI quality requirement (max 60% moisture content of smoked fish). The pH value of the skipjack tuna  in market A and B still meets the quality requirements during storage in room temperature. Based on the results of moisture content and pH value, it can be concluded that the skipjack tuna purchased from Market A was still good for consumption up to 2 days storage in room temperature whereas fish from market B was not safe for consumption. Ikan cakalang (Katsuwonus pelamis L) mempunyai nilai ekonomis tinggi, baik sebagai komoditi ekspor maupun konsumsi  lokal. Di Indonesia khususnya perairan Sulawesi utara produksi ikan cakalang termasuk tinggi. Tujuan dari penelitian ini adalah untuk mengetahui mutu dari ikan cakalang asap yang dijual di dua pasar tradisional, yaitu (A) Pasar Pinasungkulan Karombasan dan (B) Pasar Bersehati, Manado. Kadar air ikan cakalang asap yang dijual di pasar (B) tidak memenuhi syarat mutu SNI, yaitu 60% kadar air untuk ikan asap. Nilai pH ikan cakalang asap yang dijual di pasar A dan B selama penyimpanan suhu ruang masih memenuhi syarat mutu ikan ikan asap. Dari hasil penentuan kadar air dan nilai pH serta data yang diperoleh pada penelitian ini, dapat disimpulkan bahwa ikan cakalang asap yang dibeli dari Pasar A masih layak dikonsumsi sampai pada 2 hari penyimpanan dalam suhu ruang, dibandingkan dengan ikan yang dibeli dari pasar B.Kata Kunci: Kajian Mutu, Ikan Cakalang (Katsuwonus pelamis L), Ikan Asap.

scholarly journals KUALITAS IKAN CAKALANG (Katsuwonus pelamis L.) ASAP PADA BEBERAPA SENTRA PENGOLAHAN DI SULAWESI UTARA

2017 ◽  
Vol 5 (3) ◽  
pp. 86 ◽  
Author(s):  
Agatha I. N. Landangkasiang ◽  
Nurmeilita Taher ◽  
Josefa Tety Kaparang ◽  
Silvana Dinaintang Harikedua
Keyword(s):  
Moisture Content ◽  
Salt Content ◽  
National Standard ◽  
Skipjack Tuna ◽  
Weak Correlation ◽  
Katsuwonus Pelamis ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Local Residents

Skipjack tuna “fufu” is a typical North Sulawesi smoked fish. This product is very popular and caught the interest by local residents and domestic tourists. Up until now, there is no uniform quality of skipjack tuna fufu products in the market. The products of smoked fish varied in textures and salty flavors. It is indicated of the lack of processing standard of smoked skipjack which can be used as a benchmark for fish processors. The purpose of this research was to evaluate the quality of smoked skipjack produced by 5 different fish processors in North Sulawesi. Tests were carried out on salt content, moisture content, and sensory of saltiness and texture of fish. The result showed that the salt and moisture content of smoked skipjack obtained from 5 different processors still meet the Indonesian National Standard requirements. The organoleptic test shows a variety of panelist perception of saltiness and texture of smoked fish. Furthermore, there was a very weak correlation between the saltiness value and salt content (r = 0.132) and between the texture and moisture content (r = 0.187). Ikan cakalang fufu merupakan ikan asap khas Sulawesi Utara. Ikan ini semakin digemari dan diminati oleh penduduk lokal maupun wisatawan domestik. Sampai saat ini belum ada produk ikan cakalang fufu dengan mutu yang seragam di pasaran. Produk ikan asap yang dihasilkan memiliki tekstur yang beragam dan rasa asin yang bervariasi. Hal ini karena tidak adanya standard proses pengolahan ikan cakalang fufu yang dapat dijadikan patokan bagi pengolah ikan. Tujuan penelitian ini adalah untuk mengetahui kualitas ikan Cakalang asap yang dihasilkan oleh 5 tempat pengolahan berbeda di Sulawesi Utara. Pengujian dilakukan terhadap kadar garam, kadar air, dan uji organoleptik terhadap rasa asin dan tekstur ikan. Kadar garam dan kadar air ikan Cakalang asap dari 5 pengolah berbeda masih memenuhi Standar Nasional Indonesia. Uji organoleptik menunjukan bervariasinya penilaian panelis terhadap rasa asin dn tekstur ikan asap. Adanya korelasi yang sangat lemah antara nilai organoleptik rasa asin dan kadar garam (r = 0.132) maupun antara nilai organoleptik tekstur dan kadar air (r=0.187).

scholarly journals Quality and Food Safety of Smoked Stingray Fish Products in District of Jeneponto, Province of South Sulawesi

2020 ◽  
Vol 13 (3) ◽  
pp. 192-197
Author(s):  
Nursinah Amir ◽  
Metusalach ◽  
Fahrul
Keyword(s):  
Food Safety ◽  
Economic Value ◽  
Plate Count ◽  
Fish Products ◽  
E Coli ◽  
Safety Requirements ◽  
Smoked Fish ◽  
South Sulawesi ◽  
Safety Parameters

Stingray fish inhabit warm tropical and subtropical coastal waters and some of which can be found in freshwater. To increase economic value, Stingray fish in Jeneponto are sold as smoked products. Smoked fish are processed fisheries products that through the process of salting and fumigation. This study aims to determine the quality and food safety of smoked stingray fish products produced in Jeneponto Regency, South Sulawesi Province. Samples of smoked stingrays were taken from processors in Jeneponto Regency used the Purpossive Sampling method. The samples were analyzed the quality and food safety parameters in the Laboratory of the Center Implementing the Quality of Fisheries Products South Sulawesi. The results show that the quality and food safety of smoked fish products produced in Jeneponto Regency for several parameters are in accordance with SNI 2725: 2013, namely sensory (± 7.1), moisture content (± 59.59%), fat content (± 4.86% ), Histamine (± 18.39mg / kg), E. coli (<3MPN / g) and Plumbum levels (± 0.0279 mg / kg). The Total Plate Count (TPC) exceeds the quality and food safety requirements of smoked fish products which are 3.2x106 kol / g.

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