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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Theresia Dwi Suryaningrum
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Ikan Patin: Peluang Ekspor, Penanganan Pascapanen, dan Diversifikasi Produk Olahan Theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 3, No 1 (2008): June 2008
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.v3i1.166

Abstract

Ikan patin merupakan komoditas hasil budidayaperikanan yang pasarnya cukup menjanjikan. Dalam  kurun waktu dua  tahun  terakhir  ini, permintaan  ikan patin meningkat dua kali  lipat. Potensi pasar tersebut perlu dimanfaatkan dengan  lebih menggalakkan budidaya  ikan  patin di  Indonesia yang potensi  lahannya  cukup  luas.   Pasar  ikan patin  selama  ini masih  dikuasai Vietnam  dengan ekspor  dalam bentuk  fillet  dan  produk  olahan berbasis surimi. Selain  dipasarkan dalam  bentukfillet,  ikan  patin  sangat  cocok  untuk  diolah menjadi  berbagai macam  produk  berbasis  surimi yang  trend  pasarnya  semakin meningkat.  Ikan  patin  dapat  diolah  secara  tradisional maupun modern  sehingga dapat meningkatkan  nilai  tambah  ikan patin  secara berarti. Akan  tetapi  dalam era  globalisasi  ini,  pemasaran    produk  ikan  hasil  budidaya  ke  berbagai  negara menghadapi banyak  hambatan.  Tantangan  yang  harus  dihadapi  di  pasar  internasional  adalah  produk perikanan  diharuskan memenuhi  persyaratan  yang  cukup  ketat  dalam  hal  kualitas,  keamanan pangan, dan ketertelusurannya (traceability). Dalam  industri pengolahan  ikan patin akan dihasilkan limbah  yang  cukup banyak  yaitu  sekitar  67%  dari  total  ikan  patin.  Limbah  tersebut  dapat diolah dan  dimanfaatkan menjadi  gelatin,  konsentrat  protein,  tepung  ikan,  silase,  atau minyak biodiesel sehingga  dapat memberikan  nilai  tambah  dalam  industri  ikan  patin. Agar  industri  ikan  patin dapat  berkembang di  Indonesia maka diperlukan  dukungan dari  pemerintah,  lembaga  riset, dan swasta  untuk mengembangkan  sentra    budidaya  ikan patin  di  suatu  lokasi.
Quality Changes of Pangasius Fillets During Ice Storage Diah Ikasari; Theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 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.v10i3.134

Abstract

Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.
Evaluation On Tuna Loin Handling As Raw Materials To Improve The Quality Of Frozen Tuna Loin in Ambon Theresia Dwi Suryaningrum; Diah Ikasari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 1 (2019): May 2019
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.v14i1.381

Abstract

Tuna fishing in Ambon is mostly conducted by small scale fishers using small boats (1.5 GT) and traditional fishing gear. The caught tuna was loined on board and collected at landing post or mini-plant before being sent to an UPI in Ambon. The study was aimed to evaluate the handling of tuna loin at small scale fishers during processing frozen tuna loin product. Two forms of tuna loin i.e skin-on and the skin-less tuna loin, obtained from the fishers in Latuhalat and Tial districts in Ambon and than was stored in ice overnight.  Tuna loin was  sent to Fish Processing Unit  and cleaned from the skin (for skin-on tuna loins) or trimmed (for the skin-less tuna loins). Then, tuna loins were treated with CO, wrapped with styrofoam paper, packed with plastic and incubated in chilling room at 1.12oC for 2 days until the tuna meat color becomes reddish. The tuna loins were then frozen using Air Blast Freezer (temperature of -35oC) for 8 hours. Observations were performed on the physical (temperature) and chemical properties (proximate analysis, pH and TVB), microbial contaminants (TPC, E coli and Salmonella) as well as the sensory properties of tuna loin at each processing steps, starting from   when the tuna loin was landed and handled at the collecting level,   after stored in ice overnight  before CO treatment,  after treated with CO and incubated in chilling room for 2 days before frozen tuna loin products.  The study showed that the existing tuna handling during processing  and  frozen of frozen tuna loins tended to cause quality decrease of the tuna loins. Tuna loins in the form of skin-less produced better quality compared to skin-on tuna loins. The quality decrease of tuna loin occured rapidly during incubation process after treated with CO, showed by the decrease of TVB and organoleptic values as well as the increase of bacterial content. However, the frozen tuna loin products were still meeting the requirements for frozen tuna based on Indonesia National Standard 01.2346-2006.
Co-Authors Diah Ikasari Diah Ikasari