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THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY Hidayat, Taufik; Najah, Zulfatun; Putri, Nia Ariani; Zulmaneri, Zulmaneri
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.005 KB) | DOI: 10.33512/fsj.v1i1.6245

Abstract

The application of Good Manufacturing Practices (GMP) is a parameter towards Hazard Analytical Critical Control Procces (HACCP). The Center for Small and Medium Enterprise (SME) X in Balikpapan needs to evaluate its production process to improve the fisheries processing industry that fits the GMP criteria. This study aims to evaluate the application of GMP in fish processing SEM Center. GMP evaluation carries out by looking at the production and building processes through interview and documentation. The evaluation result shows that the facilities and infrastructure of SEM center need to be improved to meet the implementation of good GMP, since it has many critical and major deviations that need to be enhanced in terms of buildings and production processes. Based on the observations, it shows that there are 20 minor findings, 30 major findings, 28 serious findings, and 30 critical findings that are found. Deviations in the SEM center is categorized as D grade, so they are not feasible for a production process.
PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU Nurjanah, Nurjanah; Jacoeb, Agoes Mardiono; Asmara, Diah Asih; Hidayat, Taufik
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.578 KB) | DOI: 10.33512/fsj.v1i1.6244

Abstract

Caulerpa sp. commonly found in Tual, Southeast Maluku waters. Caulerpa sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of Caulerpa sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds Caulerpa sp. as a result of the boiling process. The boiling process is carried out for 5 minutes at 90 . Boiling process causes loss of flavonoids in Caulerpa sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh Caulerpa sp. has better results than by boiling process.
QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING Hidayat, Taufik
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.10139

Abstract

Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characteristics of different fish conditions. Method research measured yield, morphometric, and organoleptic. The treatment used was low temperature. Low temperature storage (0-5 oC) in tilapia (Oreochromis niloticus) by treatment without weeding can reduce the rate of deterioration in post-death tilapia quality even though the results are not significant with the average organoleptic value of tilapia freshness which is 7-9 in the range of days 0-2.