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Fidel Ticoalu
Politeknik Kelautan dan Perikanan Bitung
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.124 KB) | DOI: 10.15578/jbf.v3i1.101

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.759 KB) | DOI: 10.15578/jbf.v1i1.6

Abstract

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.
Optimalisasi Mutu Sensori Produk Stik Cumi (Sthenoteuthis oualaniensis) Olahan Kelompok Nelayan Desa Motto, Kota Bitung, dalam Pengembangan Ekonomi Lokal Daniel Heintje Ndahawali; Itje Danti Wewengkang; Fidel Ticoalu; Agusta Putri Balqis Linda Soeharso; Fitroh Dwi Hariyoto
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.183

Abstract

One of the non-fish catches scattered in Bitung City is squid. The squid of the Sthenoteuthis oualaniensis type that are caught by fishermen from Motto Village, Bitung City, which is also processed by a group of fishermen as a processed product of squid sticks. Processed squid stick products have not been standardized both in terms of recipe and process. Therefore it is necessary to optimize squid stick products in the context of local economic development. This research aims to obtain optimal squid stick products in salt addition based on consumer acceptance. The hedonic test results obtained showed that the addition of 10% salt by weight of the raw material for squid, which fried for 45 seconds at ± 1200 C was the most preferred composition. Jurnal Bluefin Fisheries, 5 (1), 37 This salt composition can be used as a reference for standard recipes for the manufacture of subsequent products, with the process flow that are the preparation of raw squid ingredients, preparation of additional ingredients (dough and seasoning ingredients), mixing of ingredients, kneading, making the stick form, frying and packaging. Recipe standards that can be submitted as references based on this research are 100% raw squid, 280% flour, 40% sugar, 10% salt, 60% garlic, 1% ginger, 10% butter, 1 egg, and 1% emulsifier (from total weight of material).
Co-Authors Agusta Putri Balqis Linda Soeharso Daniel Heintje Ndahawali Dolfie Dj Kaligis Dyah Ayu Rakhmayeni Fernando Wowiling Fitroh Dwi Hariyoto Hetty Magrittha Pauline Ondang Itje Danti Wewengkang Itje Wewengkang Palehel Mulalinda Tumanduk, Nova