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All Journal Media Teknologi Hasil Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Fish Protech Jambura FIsh Processing Journal JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication)
Pamungkas, Bagus Fajar
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jambura FIsh Processing Journal

 1 
Penerapan Sistem Good Manufacturing Practices (GMP) Pada Proses Pembekuan Ikan Layur DI CV. Sinar Harapan Berau Surya, Dwi Agus Ade; Zuraida, Ita; Pamungkas, Bagus Fajar; Irawan, Irman; Kusumaningrum, Indrati
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.18082

Abstract

The freezing industry requires a basic eligibility program to provide guarantees for a food safety system. The application of GMP or Good Manufacturing Practices in the food industry is a requirement to produce products that are safe for consumption. The aim of the study was to examine the application of GMP in freezing layur fish at CV. Sinar Harapan Berau and identify non-compliance factors in the implementation of GMP. The results showed that the application of GMP in CV. Sinar Harapan Berau has largely complied with the CPPOB guideline requirements. Based on the analysis of non-conformity, there are 14 aspects that are suitable and 4 aspects that are not suitable with the percentages of 77.8% and 22.2%, respectively. Several factors cause non-compliance with GMP, namely puddles of water on the road leading to the production site, the road has not been cemented, and without laying stones. There are no washing facilities in the toilet area, there is still rust on the tables and pans in the production area. CV. Sinar Harapan also does not yet have laboratory facilities for quality control and safety of raw materials, but only inspects organoleptically.
Pemanfaatan Kepala Dan Tulang Terhadap Penerimaan Konsumen Dan Karakteristik Kimia Pempek Ikan Bandeng (Chanos chanos) Husaini, Andika Vahri; Pamungkas, Bagus Fajar; Irawan, Irman; Mismawati, Andi; Diachanty, Seftylia
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.18791

Abstract

Pempek adalah makanan yang terbuat dari daging ikan, tepung tapioka, air, dan garam yang dicampur menjadi satu adonan dan dibentuk, lalu direbus, dikukus, digoreng atau dipanggang, serta memiliki tekstur yang kenyal dan elastis. Penambahan bahan tambahan yang bervariasi akan menghasilkan karakteristik kimia dan penerimaan konsumen yang berbeda. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan kepala dan tulang ikan bandeng (Chanos chanos) terhadap karakteristik kimia dan penerimaan konsumen pada pempek ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan Lima perlakuan dan tiga kali ulangan, sampel yang diolah terdiri dari kontrol (P0), dan perlakuan formulasi KTL sebanyak 5% (KT1), 10% (KT2), 15% (KT3), dan 20% (KT4) analisis statistik yang digunakan adalah analisis variansi (ANOVA) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Parameter yang diamati antara lain kimia (kadar air, abu, lemak, dan protein) dan penerimaan konsumen. Hasil penelitian menunjukkan perbedaan proporsi antara daging dan kepala tulang lumat ikan bandeng memberikan pengaruh terhadap sifat kimia (kadar air, kadar abu, kadar protein, dan kadar lemak). Penerimaan konsumen pada parameter warna, aroma, tekstur, dan keseluruhan lebih menyukai formulasi 20%, sedangkan untuk indikator rasa konsumen lebih menyukai formulasi 0%.
Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian Sinuraya, Servinta Br; Zuraida, Ita; Diachanty, Seftylia; Irawan, Irman; Pamungkas, Bagus Fajar
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.21397

Abstract

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.
Co-Authors Andi Noor Asikin Ardhanwinata, Adlina Bambang Indratno Gunawan Diachanty, Seftylia Febrianti, Aulia Fitriyana Fitriyana, Fitriyana Henny Pagoray, Henny Husaini, Andika Vahri Iduantoro, Charles Pernanda Indrati Kusumaningrum, Indrati Irawan, Irman Ita Zuraida Jahrah, Fatimah Mismawati, Andi Nurasikin, Andi Rahman, Nur Rinni Rifai, Muhamad Said Abdusysyahid Sali, Renzy Sarinah Sarinah Sinuraya, Servinta Br Surya, Dwi Agus Ade