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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Bluefin Fisheries

Fernando Wowiling

Politeknik Kelautan dan Perikanan Bitung

Author-ID : 4155743

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Mechanical Engineering

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PENDUGAAN UMUR SIMPAN IKAN TANDIPANG (DUSSUMEIRIA ACUTTA) ASAP CAIR DI KOTA BITUNG Nova M. Tumanduk; Hetty Ondang; Itje Wewengkang; Fidel Ticoalu; Dyah Ayu Rakhmayeni; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.

PEMBERIAN ASAP CAIR DARI JERAMI PADI DALAM PENGOLAHAN CAKALANG (Katsuwonus pelamis) PRESTO ASAP Fidel Ticoalu; Hetty Ondang; Nova Tumanduk; Dolfie Dj Kaligis; Palehel Mulalinda; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 1, No 1 (2019)
Publisher : Politeknik Kelautan dan Perikanan Bitung

This rice straw waste contains high levels of hemicellulose, cellulsoa and lignin. Cellulose content is high enough so that the rice waste has the potential as a base for making liquid smoke. One of the uses of liquid smoke is in fish products. The treatment that will be carried out in this study is based on the way the liquid smoke concentration is given to the product, the duration of cooking pressure and the method of liquid smoke. The treatment is: Liquid Smoke Concentration (A), A1: 0.8%, A2: 1.2%, Duration of Presto (B), B1: 60 Minutes, B2: 90 Minutes, B3: 120 Minutes, Method of Giving Liquid Smoke (C), C1: Soaked in Liquid Smoke for 5 minutes then dippedo and then dried at 150 ° C for 30 minutes, C2: Dipresto then soaked in Liquid Smoke for 5 minutes then dried at 150 ° C for 30 minutes, C3: Dipresto in Smoke The liquid is then dried at 150 ° C for 30 minutes. Based on the results of the research obtained, it can be concluded that: Rice Straw can be used as a material for making liquid smoke, Cakalang fish dipresto with liquid smoke using rice straw as the main raw material for skipjack tuna for all treatments, has good quality. Variations in testing of variations in treatment combinations, showed varying differences in each combination of treatments and there was no fixed combination of treatments to describe one test. Hedonic testing, the treatment that shows good results is at a concentration of 1.2%, presto time 90 minutes using either dipresto method or soaked first. In testing the trio duo, the treatment that showed good results was at a concentration of 0.8%, presto time 60 and 90 minutes was also good with the method of either dipresto first or soaked first.

DIVERSIFIKASI SAMBAL IKAN TANDIPANG ASAP DALAM JAR Adi Suseno; Dyah Ayu Rakhmayeni; Meilya Suzan Triyastuti; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Tandipang fish sauce is one of the diversified products of tandipang fish. The choice of chili sauce as a diversified product is based on the reason that chili sauce is a popular product among the public and is quite in demand, especially the people of North Sulawesi. The purpose of this study was to make tandipang fish sauce products in jars and obtain the best quality and shelf life of tandipang fish sauces in jars. The benefits produced are as souvenirs of processed products typical of North Sulawesi. The method used is the experimental design used, namely the Factorial Completely Randomized Design (CRD) using ANOVA. Observation factors were storage time 0, 1, 2, and 3 weeks at a temperature of 28°C (room) and chili flavor variants (onion sauce, green chili sauce, and grilled rica). vary. Based on the results of the water content test, roasted rica is the best product. Because it has a low water content compared to chili and green chili sauce. Based on the results of organoleptic and microbiological tests, the tandipang fish sauce is suitable for consumption until the 3rd week. It can be concluded that the three variants of the tandipang fish sauce can be stored for 3 weeks at room temperature.Keywords : diversification, jar, sauce, shelf life , tandipang fish

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

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 Adi Suseno Dolfie Dj Kaligis Dolfie Djefrie Kaligis Dyah Ayu Rakhmayeni Fidel James Ticoalu Fidel Ticoalu Hetty Magrittha Pauline Ondang Itje Wewengkang Meilya Suzan Triyastuti, Meilya Suzan Mohamad Djaeni Palehel Mulalinda Tumanduk, Nova

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