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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Syamdidi Syamdidi
Research and Development Center for Marine and Fisheries Product Processing and Biotechnology
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Teknologi Penanganan dan Transportasi Lobster Air Tawar Theresia Dwi Suryaningrum; Syamdidi Syamdidi; Diah Ikasari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 2, No 2 (2007): December 2007
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v2i2.135

Abstract

Lobster air tawar yang diperdagangkan dalam keadaan hidup, memerlukan serangkaian kegiatan yang meliputi penanganan pascapanen, penampungan dan pengemasan sebelum  dilakukan transportasi.  Penanganan pascapanen ditujukan untuk sortasi, dengan memisahkan lobster berdasarkan ukuran dan kebugarannya.  Penampungan dilakukan bila lobster yang akan dipasarkan jumlahnya tidak mencukupi atau lobster perlu dibugarkan terlebih dahulu sebelum dikirim. Penampungan dapat dilakukan dengan menggunakan rak bertingkat yang dilengkapi dengan sistem filtrasi dengan sistem aliran tertutup.  Lobster sebelum dikirim dilakukan imotilisasi dengan suhu dingin (12oC), kemudian dikemas dalam plastik mika yang pada bagian dasarnya diberi spon basah. Plastik mika kemudian dimasukkan ke dalam kotak styrofoam yang pada bagian dasar dan atasnya diberi es yang dibungkus dalam plastik.  Kotak styrofoam kemudian direkatkan dengan lakban dan dimasukkan ke dalam karton untuk dikirim. Dengan kemasan seperti ini transportasi lobster air tawar dapat dilakukan sampai dengan 6 hari dengan sintasan 97%. Ketahanan lobster yang cukup lama di luar media memungkinkan lobster dapat diekspor dalam keadaan hidup ke berbagai negara dimana peluang pasar lobster air tawar masih sangat terbuka. 
Screening of Significant Variables for Sliced Frying Fish Ball using Plackett–Burman Design Syamdidi Syamdidi; Theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 1 (2015): May 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v10i1.115

Abstract

Screening of significant variables of Sliced Frying Fish Ball (Basreng) has been conducted using Plackett-Burman Design, a statistical method commonly used to reveal the significance of variables in the product development. Four variables were selected namely tapioca flour, potato flour, fish, and frying time. Twelve formulations were peformed and the final products were analyzed for their sensory and texture parameters. Six responses were chosen (appearance, color, odor, taste, texture, overall acceptance and hardness) and then evaluated based on their significance, coefficient value and ranking test through appropriate statistical analysis. The result showed that four variables gave positive and negative effects to the products. Based on overall ranking test, tapioca flour was placed at the first place meaning that it had highest desirable properties followed by frying time, potato flour, and fish flesh. The overall rank test for each ingredient and the attributes provided a reliable data/information to select the most compatible ingredients for further optimization experiment.
Co-Authors Diah Ikasari Theresia Dwi Suryaningrum