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All Journal Jurnal FishtecH Manfish: Jurnal Ilmiah Perikanan dan Peternakan
Riska Riska
Politeknik Pertanian Negeri Pangkajene Kepulauan
Agriculture, Biological Sciences & Forestry

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Karakteristik Abon Lembaran dari Ikan Bandeng (Chanos chanos) dengan Penambahan Tepung Tapioka Agussalim Matti; Ikbal Syukroni; Nurlaeli Fattah; Arham Rusli; Adilham Adilham; Muh Ali Arsyad; Riska Riska
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.19750

Abstract

Abon lembaran merupakan suatu jenis produk olahan makanan yang dibuat dari abon ikan dengan penambahan tapioka dan gula lalu dikeringkan dengan pengovenan yang berbentuk khas segi panjang, berwarna merah kecoklatan, dan tekstur yang keras dan permukaan yang kasar. Produk abon lembaran merupakan produk Ready to eat (RTE) yang dihasilkan dari penggunaan teknologi  pengeringan  sehingga didapatkan produk instan.  Tujuan penelitian ini adalah untuk mengatahui pengaruh konsentrasi tepung tapioka terhadap rendemen, karakteristik kimia dan organoleptik abon ikan lembaran. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) dengan satu faktor perlakuan yaitu penambahan tepung tapioka (A) yang terdiri dari 3 taraf konsentrasi 0.5% (A1), 1.0% (A2) dan 1.5% (A3). Hasil analisis menunjukkan bahwa variasi penambahan tepung tapioka memberikan pengaruh signifkan terhadap rendemen, karakteristik kimia dan organoleptik abon ikan.  Hasil penelitian menunjukan bahwa abon lembaran yang ditambahkan 1.0% (A2) tepung tapioka merupakan produk terbaik dengan nilai rendemen 50,1%, kadar air 3,49%, kadar protein 22,6%, kadar lemak 13,48%, kadar abu 6,12% dan kadar karbohidrat 54,68%. Uji organoleptik menunjukkan bahwa penambahan konsentrasi tepung tapioka berpengaruh nyata terhadap atribut kenampakan, bau, rasa, dan tekstur abon ikan lembaran. Penambahan 1.0% (A2) tepung tapioca menghasilkan abon lembaran ikan dengan nilai organoleptik terbaik.
Efektifitas Pengawasan Mutu Pada Proses Produksi Pengalengan Ikan Lemuru (Sardinella Lemuru sp) di PT.Sarana Tani Pratama Bali Riska Riska; Akmal Abdullah; Ilham Ilham
Manfish: Jurnal Ilmiah Perikanan dan Peternakan Vol. 2 No. 2 (2024): September: Manfish: Jurnal Ilmiah Perikanan dan Peternakan
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/manfish.v2i2.38

Abstract

The principle of fish processing basically aims to protect fish from damage and decay. With the processing process, the activity of spoilage bacteria can be inhibited or stopped. One method that is often used is canning. The data collection methods used are observation, question and answer, and literature. The purpose of this writing is to know or describe how the effectiveness of the quality control process of canning sardines at PT Sarana Tani Pratama. The writing of this thesis is prepared based on the results of activities that have been carried out at PT Sarana Tani Pratama. The type of research conducted is descriptive qualitative research, which is intended to describe or collect data and information about the process of quality control of the production process of canning lemuru fish (sardinella lemuru sp) at PT Sarana Tani Pratama. The results of this study indicate that quality control carried out at PT Sarana Tani Pratama starts from the receipt of raw materials to the final product. The level of effectiveness of quality control carried out by PT Sarana Tani is considered to have run effectively and according to operational standards that have been set and supervised by the Quality Control (QC) team where they are tasked with controlling during the production process. Supervision is carried out in order to ensure the quality and quality of the product to be consumed and distributed in accordance with the standards that have been set.
Co-Authors Adilham Adilham Agussalim Matti Akmal Abdullah Ikbal Syukroni Ilham Ilham Muh Ali Arsyad Nurlaeli Fattah Rusli, Arham