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All Journal Indonesian Journal of Environmental Management and Sustainability MARLIN : Marine and Fisheries Science Technology Journal
Nusaibah - Nusaibah
Politeknik Kelautan dan Perikanan Pangandaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Energy Environmental Science Public Health

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KARAKTERISTIK MUTU IKAN BLACK MARLIN LOIN BEKU DI PT. SINAR SEJAHTERA SENTOSA JAKARTA Nusaibah - Nusaibah; Deden Yusman Maulid; Alkana Yusuf Fiyari; Kartika Kartika
MARLIN Vol 1, No 1 (2020): (Februari, 2020)
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.317 KB) | DOI: 10.15578/marlin.V1.I1.2020.17-23

Abstract

Ikan Black marlin merupakan ikan pelagis yang mempunyai nilai ekonomis penting, oleh karena itu produk olahannya yaitu Black marlin loin beku merupakan salah satu komoditi perikanan yang banyak disukai oleh pasar mancanegara. Sehingga Black marlin loin beku harus memiliki mutu yang baik untuk layak dipasarkan. Tujuan dari penelitian ini adalah untuk mengetahui dan menganalisis karakteristik mutu ikan Black marlin beku yang diproduksi di PT. Sinar Sejahtera Sentosa. Karakteristik yang diuji meliputi karakteristik fisik menggunakan uji organoleptik, kemudian karakteristik kimiawi dengan uji histamin dan karakteristik biologi dengan melakukan uji TPC (Total Plate Count) dan hasilnya kemudian dianalisis menggunakan standar SNI Marlin Loin Beku. Hasil yang diperoleh dari pengujian organoleptik pada black marlin loin beku yaitu 7, sedangkan hasil yang diperoleh dari uji histamin sebesar 1 mg/kg dan uji TPC yaitu 370 coloni/g. Dari hasil tersebut dapat disimpulkan bahwa Ikan Black Marlin Loin beku telah memenuhi standar SNI Marlin Loin Beku, ikan tersebut mempunyai mutu yang baik sehingga aman untuk dikonsumsi dan layak untuk dipasarkan. Black marlin is a pelagic species that has high economic value, therefore the processed product frozen loin black marlin, is one of the fisheries commodities that are preferred by foreign markets. Therefore, frozen black marlin loin must have good quality to be marketable. The aim of this research was to study and analyze the quality characteristics of frozen black marlin loin at PT. Sinar Sejahtera Sentosa. Characteristics test were done by doing physical characteristics using organoleptic test, then chemical characteristics test by doing histamine test and biological characteristics test by doing TPC (Total Plate Count) test and the results were analyzed then with standard SNI Frozen Loin Marlin. The result of organoleptic test on frozen loin black marlin were 7, while the results of histamine test were 1 mg/kg and the TPC test 370 coloni/g. From these results it can be concluded that frozen loin black marlin has fulfilled SNI standards, this fish has a good quality so safe for consumption and marketable. 
Bio-hydrogen Production From Vinasse By Using Agent Fermentation Of Photosynthetic Bacteria Rhodobium marinum Nusaibah - Nusaibah; Khaswar - Syamsu; Dwi - Susilaningsih
Indonesian Journal of Environmental Management and Sustainability Vol. 4 No. 1 (2020): March
Publisher : Research Centre of Inorganic Materials and Complexs

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.108 KB) | DOI: 10.26554/ijems.2020.4.1.23-27

Abstract

The aim of this research was to find out the effect of substrate concentrations (COD) of vinasse and the length of fermentation time to bio-hydrogen gas production using agent fermentation of photosynthetic bacteria, Rhodobium marinum. The production of bio-hydrogen was examined by varying COD of vinasse (10,000; 20,000; 30,000; 40,000; 50,000 mg COD/L) at certain fermentation time in the third, sixth and ninth day. The highest Hydrogen gas was obtained at ninth day of fermentation (82.66±18.6 mL). The highest Hydrogen Production Rate (HPR) and COD removal rate were obtained at concentration 50,000 mg COD/L, namely 109.98 mL H2/L/d and 1437.66 mg COD/L/d, respectively. Thus it can be concluded, the concentration of substrates (COD) from vinasse and the length of fermentation time have an effect on production of bio-hydrogen gas using Rhodobium marinum
Co-Authors Alkana Yusuf Fiyari Deden Yusman Maulid Dwi - Susilaningsih Kartika Kartika Khaswar Syamsu