PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DAN SANITASION STANDARD OPERATION PROCEDURES (SSOP) PADA PENGOLAHAN FILLET IKAN KERAPU (Epinephelus sp) BEKU

Sirait, Jaulim; Siregar, Arpan Nasri; Mayangsari, Tri Putri; Sipahutar, Yuliati H.

doi:10.15578/marlin.v3.i1.2022.43-53

Cited by 2 publications

(2 citation statements)

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“…Seiring berkurangnya kadar air maka rendemen yang dihasilkan juga semakin berkurang. Sesuai Sirait et al, (2022) pada pengolahan fillet kerapu, pada tahap pemfilletan diperoleh rendemen yaitu 49,9%, pada perapihan diperoleh 64,6% dengan standar perusahaan 38-40%. Hal ini disebabkan oleh proses fillet menggunakan mutu bahan baku yang baik, peralatan yang tajam dan juga dengan tenaga kerja yang ahli dalam bidangnya sehingga daging fillet yang diambil tanpa ada sisa dan jika ada hanya berupa sisa daging halus yang menempel pada tulang.…”

Section: Pengujian Mikrobiologiunclassified

KARAKTERISTIK MUTU, RENDEMEN DAN PRODUKTIVITAS PENGOLAHAN CAKALANG (Thunnus albacares) LOIN MASAK BEKU

Siregar

Yusup²,

Sipahutar³

et al. 2023

MARLIN

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Ikan cakalang (Katsuwonus pelamis) termasuk dalam kelompok ikan pelagis besar, merupakan salah satu jenis komoditas ekspor perikanan laut yang bernilai ekonomi penting. Untuk itu, diperlukan proses penanganan dan pengolahan yang baik. Pengamatan ini bertujuan untuk mengamati karakteristik mutu, rendemen dan produktivitas pada pengolahan cakalang loin masak beku. Metode kerja dilakukan dengan mengikuti langsung tahapan pengolahan mulai dari penerimaan cakalang beku masuk sampai distribusi produk cakalang loin masak beku. Pengujian mutu dilakukan terhadap mutu organoleptik, mikrobiologi, rendemen dan produktivitas tenaga kerja. Data dianalisis menggunakan metode deskriptif dengan pendekatan kuantitatif dan kualitatif. Hasil penelitian ini adalah alur proses pengolahan cakalang loin masak beku dengan empat belas tahapan proses dari penerimaan bahan baku hingga pemuatan produk untuk dijual. Nilai mutu organoleptik cakalang beku 8,11, setelah pelehan 8,24 dan cakalang loin masak beku 8,56. Kadar histamin cakalang beku 1,1 ppm - 3,8 ppm dan cakalang loin masak beku 2,36 ppm - 4,47 ppm. Hasil pengujian mikrobiologi cakalang beku dan cakalang loin masak beku menunjukan seluruh pengujian ALT, E.coli, Coliform, S. aureus, V. parahaemolyticus, dan Salmonella masih memenuhi standar sesuai dengan ketentuan SNI 7968:2014. Rendemen yang dihasilkan mulai dari bahan baku hingga menjadi produk loin masak yaitu rata-rata 38,3%. Produktivitas karyawan pada tahap butchering rata-rata 324,47 kg/jam/orang kg/jam/orang, deheading dan skinnig 43,55 kg/jam/orang serta untuk tahap loinning dan cleaning 7,06 kg/jam/orang.Kipjack tuna (Katsuwonus pelamis) is included in the large pelagic fish group, is one type of marine fishery export commodity that has important economic value. For export, good handling and processing is required. This observation aims to observe the characteristics of quality, yield and productivity in the processing of frozen cooked skipjack loin. The working method is carried out with direct participation, following the processing stages starting from the receipt of incoming frozen skipjack to the distribution of frozen cooked skipjack loin products. Quality testing is carried out on organoleptic quality, microbiology, yield and labor productivity. Data were analyzed using descriptive methods with quantitative and qualitative approaches. The results of this study are the flow of frozen cooked skipjack loin processing with fourteen stages of the process from receiving raw materials to loading products for marketing. The organoleptic quality of frozen skipjack tuna was 8.11, after thawing 8.24 and frozen cooked skipjack tuna 8.56. Histamine levels in frozen skipjack tuna were 1.1 ppm - 3.8 ppm and frozen cooked skipjack loin 2.36 ppm - 4.47 ppm. The results of microbiological testing on frozen skipjack and frozen skipjack loin showed that all TPC, E.coli, Coliform, S. aureus, V. parahaemolyticus, and Salmonella tests still met the standards in accordance with the provisions of SNI 7968:2014. The yield produced from raw materials to cooked loin products is an average of 38.3%. The average productivity of employees at the butchering stage is 324.47 kg/hour/person kg/hour/person, deheading and skinning is 43.55 kg/hour/person and for loinning and cleaning stages 7.06 kg/hour/person.

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Section: Pengujian Mikrobiologiunclassified

KARAKTERISTIK MUTU, RENDEMEN DAN PRODUKTIVITAS PENGOLAHAN CAKALANG (Thunnus albacares) LOIN MASAK BEKU

Siregar

Yusup²,

Sipahutar³

et al. 2023

MARLIN

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“…Proses pembekuan selesai, ikan yang sudah di packing dalam polybag dan disusun diatas pallet selanjutnya menuju keruangan penyimpanan (cold storage) untuk penyimpanan ikan dan menjaga mutu ikan hasil proses pembekuan, suhu standard ruangan cold storega adalah -20 o C sampai -22 o C penyimpanan produk didasarkan pada waktup produksi (Sirait et al, 2022).…”

Section: Teksturunclassified

Pengaruh Teknik Pembekuan Ikan Tongkol (Euthynnus affinis) Terhadap Organoleptik di PT. Aceh Lampulo Jaya Bahari

Muliadi,

Rozi,

Fuadi

2023

comserva

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Tuna contains high protein so that it fulfills the nutritional needs of the human body. Tuna is a marine fish that contains omega 3, vitamins, protein and minerals. This study aims to determine the effect of the freezing technique of tuna (Euthynnus affinis) on organoleptic at PT.Aceh Lampulo Jaya Bahari using a temperature of -30oC to -40oC with a freezing time of about 8 - 12 hours. Methods This study used a qualitative method consisting of research on the first with the influence of the technique of freezing tuna (Euthynnus affinis) with a comparison of 3 freezing methods, the second stage carried out an organoleptic analysis (ice layer, dehydration, discoloration, appearance, smell, texture.) on frozen tuna. The results of the value of the ice layer showed that the most preferred value by the analyst was the value of the semi contact plate freezer 7 ± 0.67 and cold storage 7 ± 0.67, the dehydration indicated the value most preferred by the analyst was the value of the semi contact plate freezer 7 ± 0.67 and cold storage 7 ± 0.67. The result of the value of dehydration shows the value most preferred by the analyst is the value of the semi contact plate freezer 7 ± 0.78. The result of the value of the appearance shows the value most preferred by the analyst is the value of air blast freezer 7 ± 0.50. the result of the value of the appearance shows the most preferred value by the analyst is the value of the air blast freezer 7 ± 0.50, the result of the value of the odor shows the most preferred value by the analyst is the value of the semi contact plate freezer 7 ± 0.41 and cold storage 7 ± 0.41, the value of the texture shows the most preferred value by the analyst is the value of air blast freezer 7 ± 0.25, semi contact plate freezer 7 ± 0.25 and cold storage 7 ± 0.25.

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PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DAN SANITASION STANDARD OPERATION PROCEDURES (SSOP) PADA PENGOLAHAN FILLET IKAN KERAPU (Epinephelus sp) BEKU

Cited by 2 publications

References 0 publications

KARAKTERISTIK MUTU, RENDEMEN DAN PRODUKTIVITAS PENGOLAHAN CAKALANG (Thunnus albacares) LOIN MASAK BEKU

KARAKTERISTIK MUTU, RENDEMEN DAN PRODUKTIVITAS PENGOLAHAN CAKALANG (Thunnus albacares) LOIN MASAK BEKU

Pengaruh Teknik Pembekuan Ikan Tongkol (Euthynnus affinis) Terhadap Organoleptik di PT. Aceh Lampulo Jaya Bahari

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