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All Journal Jurnal Bluefin Fisheries Jurnal Penelitian Chanos Chanos
Dyah Ayu Rakhmayeni
Politeknik Kelautan dan Perikanan Bitung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology 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

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.508 KB) | DOI: 10.15578/jbf.v3i1.103

Abstract

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

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.
EFFECTIVITY OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL ON (PDTO) COOKED PEEL VANNAMEI SHRIMP (Litopenaeus vannamei) AT PT. XYZ, EAST JAVA Daniel Heintje Ndahawali; Agusta Putri Balqis Linda Soeharso; Dyah Ayu Rakhmayeni; Fernando Wowiling; Aliffia Yusti Octikharisma
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12776

Abstract

Shrimps are commodities that prone to deteriorate at room temperature. Good application on cold chain system is expected to inhibit the growth of bacteria that cause deterioration in the quality due to the unavailability of a suitable environment for bacterial activity. Tthis study aimed to determine the processing characteristics of peeled deveined tail on (PDTO) cooked peel Litopenaeus vannamei shrimp, and to identify the effectiveness of cold chain application on microbiological, organoleptic, and sensory quality at PT. XYZ, East Java, by a quantitative descriptive method with an observational approach. The results showed that the processing of PDTO Cooked Peel vannamei shrimp at PT. XYZ, East Java includes raw materials receiving, weighing I, washing I, cutting heads (de heading), washing II with a shrimp washing machine, size separation, cutting, washing III, soaking, cooking preparation, weighing II, cooking, cooling, peeling, washing IV, freezing, machine glazzing, hardening, weighing, packaging in poly bags and sealing, final checking, metal detecting I, packing in cartons, storage in cold storage, metal detecting II and loading. The cold chain of shrimp processing is applied on room, water, and shrimp raw materials effectively assessed from the results of standardized microbial, organoleptic, and sensory tests
Co-Authors Adi Suseno Agusta Putri Balqis Linda Soeharso Aliffia Yusti Octikharisma Daniel Heintje Ndahawali Dolfie Djefrie Kaligis Fernando Wowiling Fernando Wowiling Fidel Ticoalu Hetty Magrittha Pauline Ondang Itje Wewengkang Meilya Suzan Triyastuti, Meilya Suzan Tumanduk, Nova