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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Bluefin Fisheries
Dolfie Djefrie Kaligis
Politeknik Kelautan dan Perikanan Bitung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Mechanical Engineering

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SANITASI DAN HIGIENE PADA PROSES PENGOLAHAN BAKSO TUNA DI POKLAHSAR LAMADANG Meilya Suzan Triyastuti; Mohamad Djaeni; Dolfie Djefrie Kaligis; Nova Magdalena Tumanduk; Fidel James Ticoalu; Fernando Wowiling
Aurelia Journal Vol 4, No 1 (2022): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v4i1.10741

Abstract

Sanitasi dan hygiene merupakan syarat penting pada standar keamanan produk. Syarat untuk menghindari kontaminasi langsung dan pemalsuan produk pangan. Penelitian ini bertujuan untuk mengetahui penerapan sanitasi dan hygiene pada Poklahsar Lamadang di Kecamatan Girian, Kota Bitung. Metode penelitian ini menggunakan metode deskriptif.  Data penelitian diperoleh melalui observasi, dokumentasi dan wawancara terkait sanitasi dan hygiene. Hasil penelitian menunjukkan bahwa sanitasi dan hygiene pada pengolah bakso Ikan Tuna di Poklahsar Lamadang telah memenuhi standar sanitasi dan hygiene pada pengolahan pangan.
Chemical and Organoleptic Characteristics of Squid Ink Flavoring with Oven Method Hetty Magrittha Pauline Ondang; Nova Magdalena Tumanduk; Meilya Suzan Triyastuti; Dyah Ayu Rakhmayeni; Dolfie Djefrie Kaligis; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.119

Abstract

Squid is a fishery commodity that has high nutritional content. Squid ink is squid waste that has not been used optimally. The purpose of this study was to determine the chemical and organoleptic characteristics of squid ink flavoring using oven drying method. The ingredients used are squid ink and other complementary spices. The results showed that the organoleptic characteristics of the squid ink flavoring using the oven drying method had a value of appearance of 7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 6.06 (somewhat preferred). The squid ink flavoring with the drying method was preferred by the panelists. In addition, the nutritional content of squid ink flavoring using the oven drying method is 23.15% water content and 33.53% protein content.
Co-Authors Dyah Ayu Rakhmayeni Fernando Wowiling Fidel James Ticoalu Hetty Magrittha Pauline Ondang Meilya Suzan Triyastuti, Meilya Suzan Mohamad Djaeni Tumanduk, Nova