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Characterization of Acid Soluble Collagen from Redbelly Yellowtail Fusilier Fish Skin (Caesio cuning) Ika Astiana; Nurjanah Nurjanah; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish skin can be used as raw material for producing collagen. The collagen can be extracted by chemicalor combination of chemical and enzymatic processes. Extraction of collagen chemically can do with theacid process that produces acid soluble collagen (ASC). This study aimed to determine the optimumconcentration and time of pretreatment and extraction, also to determine the characteristics of the acidsoluble collagen from the skin of yellow tail fish. Extraction of collagen done by pretreatment using NaOH atthe concentration of 0.05; 0.1; and 0.15 M and extraction using acetic acid at the concentration of 0.3; 0.5; and0.7 M. Pretreatment NaOH with concentration 0.05 M and soaking time of 8 hours is the best combinationfor eliminating non collagen protein. Combination treatment of acetic acid at the concentration of 0.3 Mfor 3 days obtained the best solubility. The yield of collagen ASC was 18.4±1.49% (db) and 5.79±0.47%(wb). Amino acid composition that is dominant in the ASC collagen was glycine (25.09±0.003%), alanine(13.71±0.075%), and proline (12.15±0.132%). Collagen from yellow tail fish skin has α1, α2, β and γprotein structure with the molecular weight of 125, 113, 170-181, and 208 KDa. The transition and meltingtemperatures of collagen were 67.69oC and 144.4oC. The surface structure of collagen by analysis of SEM hasfibers on the surface.Keywords: cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)

Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus) Ika Astiana; Almira Fardani Lahay; Siluh Putu Sri Dia Utari; Iftachul Farida; Pinky Natalia Samanta; I Gusti Ayu Budiadnyani; Desy Febrianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44286

Fish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%

Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral Ika Astiana; Nurjanah .; Ruddy Suwandi; Anggraeni Ashory Suryani; Taufik Hidayat
Depik Vol 4, No 1 (2015): APRIL 2015
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Abstract. The nutrition contains on eel flash aremainly amino acids, fatty acids, cholesterol, and mineral. The chemical content of foods are change during frying process. The aim of this research was to studythe rendemen, proximate composition (moisture, ashes, protein, and fat content), and analyzing the influence of deep fryingon amino acids, fatty acids, cholesterol, and mineralof eel. The research measures were eel morfometric which includes length, diameter, circumference, total weight, yield, proximat, amino acids, fatty acids, cholesterol, and mineral analysis on fresh eel and after frying in 180 oC temperature for 5 minutes.Rendemen of fried eel reducedabout 26%. The increasing of proximate levels were found on ashes by 2.56% and fat by 14.47% while water, protein, and carbohydrate were decreased about 55.43%, 2.84%, and 14.19% respectively. All of the eel amino acids were decrease after deep frying. The highest non essensial amino acid on fresh and fried eel were glutamic acids by 12,89 g/100g and 9,06 g/100g respectively, and essensial amino acid were lisin by 7,13 g/100g and 4,91 g/100g respectively. Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. Cholesterol content average of fresh eel was 30.15 mg /100 grams and fried eel was 170.44 mg /100 grams. Calcium, natrium, kalium, magnesium, iron, and zinc are decrease and the copper wereincrease.Keywords : composition; eel; heating; nutrition; processingAbstrak. Kandungan gizi dalam daging belut sawah diantaranya adalah asam amino, asam lemak, kolesterol, dan mineral. Proses penggorengan dapat mempengaruhi kandungan kimia suatu bahan pangan. Penelitian ini bertujuan untuk mempelajari rendemen, komposisi proksimat (air, abu, protein, dan lemak) serta menganalisis pengaruh penggorengan terhadap kandungan asam amino, asam lemak, kolesterol, dan mineral belut sawah. Penelitian mencakup pengukuran morfometrik belut sawah segar yang meliputi panjang, diameter, lingkar badan, dan berat total, pengukuran rendemen, analisis proksimat, analisis asam amino, asam lemak, kolesterol, dan analisis mineral pada belut sawah segar dan setelah penggorengan dengan suhu 180 oC selama 5 menit.Rendemen belut goreng mengalami susut sebesar 26%. Perubahan kadar proksimat adalah peningkatan kadar abu sebesar 2,56% dan peningkatan kadar lemak sebesar 14,47%. Penurunan terjadi pada kadar air yaitu sebesar 55,43%, protein sebesar 2,84%, dan karbohidrat sebesar 14,19%. Keseluruhan kandungan asam amino belut mengalami penurunan setelah penggorengan. Asam amino non esensial tertinggi pada belut sawah segar dan goreng adalah asam glutamat yaitu 12,89 g/100g dan 9,06 g/100g, sedangkan asam amino esensial yang tertinggi adalah lisin yaitu 7,13 g/100g dan 4,91 g/100g. Asam amino pembatas pada belut sawah segar dan goreng adalah histidin yaitu 1,54 g/100g dan 1,18 g/100g. Proses penggorengan dapat meningkatkan kandungan asam palmitat sebesar 17,37%, asam oleat sebesar 24,31%, dan EPA sebesar 1,42%. Kandungan kolesterol rata-rata belut segar adalah 30,15 mg/100 gram dan belut goreng adalah 170,44 mg/100 gram.Mineral kalsium, natrium, kalium, magnesium, besi, dan seng juga mengalami penurunan sedangkan tembaga mengalami kenaikan.Kata kunci :belut sawah; komposisi; gizi; pemanasan; pengolahan

Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral Ika Astiana; Nurjanah .; Ruddy Suwandi; Anggraeni Ashory Suryani; Taufik Hidayat
Depik Vol 4, No 1 (2015): APRIL 2015
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.1.1.2366

Abstract. The nutrition contains on eel flash aremainly amino acids, fatty acids, cholesterol, and mineral. The chemical content of foods are change during frying process. The aim of this research was to studythe rendemen, proximate composition (moisture, ashes, protein, and fat content), and analyzing the influence of deep fryingon amino acids, fatty acids, cholesterol, and mineralof eel. The research measures were eel morfometric which includes length, diameter, circumference, total weight, yield, proximat, amino acids, fatty acids, cholesterol, and mineral analysis on fresh eel and after frying in 180 oC temperature for 5 minutes.Rendemen of fried eel reducedabout 26%. The increasing of proximate levels were found on ashes by 2.56% and fat by 14.47% while water, protein, and carbohydrate were decreased about 55.43%, 2.84%, and 14.19% respectively. All of the eel amino acids were decrease after deep frying. The highest non essensial amino acid on fresh and fried eel were glutamic acids by 12,89 g/100g and 9,06 g/100g respectively, and essensial amino acid were lisin by 7,13 g/100g and 4,91 g/100g respectively. Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. Cholesterol content average of fresh eel was 30.15 mg /100 grams and fried eel was 170.44 mg /100 grams. Calcium, natrium, kalium, magnesium, iron, and zinc are decrease and the copper wereincrease.Keywords : composition; eel; heating; nutrition; processingAbstrak. Kandungan gizi dalam daging belut sawah diantaranya adalah asam amino, asam lemak, kolesterol, dan mineral. Proses penggorengan dapat mempengaruhi kandungan kimia suatu bahan pangan. Penelitian ini bertujuan untuk mempelajari rendemen, komposisi proksimat (air, abu, protein, dan lemak) serta menganalisis pengaruh penggorengan terhadap kandungan asam amino, asam lemak, kolesterol, dan mineral belut sawah. Penelitian mencakup pengukuran morfometrik belut sawah segar yang meliputi panjang, diameter, lingkar badan, dan berat total, pengukuran rendemen, analisis proksimat, analisis asam amino, asam lemak, kolesterol, dan analisis mineral pada belut sawah segar dan setelah penggorengan dengan suhu 180 oC selama 5 menit.Rendemen belut goreng mengalami susut sebesar 26%. Perubahan kadar proksimat adalah peningkatan kadar abu sebesar 2,56% dan peningkatan kadar lemak sebesar 14,47%. Penurunan terjadi pada kadar air yaitu sebesar 55,43%, protein sebesar 2,84%, dan karbohidrat sebesar 14,19%. Keseluruhan kandungan asam amino belut mengalami penurunan setelah penggorengan. Asam amino non esensial tertinggi pada belut sawah segar dan goreng adalah asam glutamat yaitu 12,89 g/100g dan 9,06 g/100g, sedangkan asam amino esensial yang tertinggi adalah lisin yaitu 7,13 g/100g dan 4,91 g/100g. Asam amino pembatas pada belut sawah segar dan goreng adalah histidin yaitu 1,54 g/100g dan 1,18 g/100g. Proses penggorengan dapat meningkatkan kandungan asam palmitat sebesar 17,37%, asam oleat sebesar 24,31%, dan EPA sebesar 1,42%. Kandungan kolesterol rata-rata belut segar adalah 30,15 mg/100 gram dan belut goreng adalah 170,44 mg/100 gram.Mineral kalsium, natrium, kalium, magnesium, besi, dan seng juga mengalami penurunan sedangkan tembaga mengalami kenaikan.Kata kunci :belut sawah; komposisi; gizi; pemanasan; pengolahan

Pengujian mutu organoleptik dan logam berat merkuri, timbal, kadmium ikan tuna bentuk steik di Denpasar: Organoleptic and heavy metal of mercury, lead, cadmium testing from tuna (Thunnus sp.) steak in Denpasar Siluh Putu Sri Dia Utari; Ika Astiana; Emmya Karina Ginting; Ni Made Regita Pradnyaswari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.44430

Ikan merupakan komoditas yang termasuk ke dalam kategori bahan pangan yang mudah rusak (high perishable food). Ikan tuna memiliki kandungan protein yang tinggi, sehingga cepat mengalami proses kemunduran mutu jika tidak ditangani dengan baik. Ikan tuna berada pada tingkat trofik paling atas di dalam piramida makanan. Hal ini yang menyebabkan adanya kemungkinan akumulasi logam berat pada daging ikan. Penelitian ini bertujuan untuk mengidentifikasi mutu organoleptik serta kandungan logam berat merkuri (Hg), timbel (Pb) dan kadmium (Cd) pada ikan tuna (Thunnus sp.) di Denpasar. Penelitian ini menggunakan 14 buah sampel ikan tuna bentuk steik. Pengujian yang dilakukan meliputi pengujian organoleptik dan pengujian kandungan logam berat Hg, Pb, Cd pada ikan tuna. Pengujian organoleptik mengacu pada metode SNI 8271:2016 dengan penskoran skala angka 1-9. Pengujian kandungan logam berat menggunakan Atomic Absorption Spectrophotometer (AAS) meliputi parameter logam Hg mengacu pada SNI 2354.6.2011, Pb dan Cd mengacu pada SNI 2354.5:2011. Berdasarkan hasil pengujian yang dilakukan terhadap nilai organoleptik pada 14 sampel produk tuna, diperoleh hasil keseluruhan sampel telah memenuhi persyaratan mutu organoleptik sesuai anjuran SNI 8271:2016. Rata-rata nilai hasil pengujian logam berat Hg, Pb, dan Cd pada 14 sampel ikan tuna yang diujikan telah memenuhi standar mutu keamanan pangan yang telah ditetapkan. Pengujian logam berat Hg, Pb, dan Cd masing-masing secara berurutan menunjukkan nilai rata-rata 0,064 ppm; 0,07 ppm; dan 0,023 ppm.

Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Febrianti, Desy; Farida, Iftachul; Astiana, Ika; Samanta, Pinky Natalia; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Cesrany, Mahaldika; Perceka, Medal Lintas; Bharata, Made Tisna Adhi; Putri, Ni Made Anggun Pradnyani
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).

Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral Ika Astiana; Nurjanah .; Ruddy Suwandi; Anggraeni Ashory Suryani; Taufik Hidayat
Depik Vol 4, No 1 (2015): APRIL 2015
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.1.1.2366

Abstract. The nutrition contains on eel flash aremainly amino acids, fatty acids, cholesterol, and mineral. The chemical content of foods are change during frying process. The aim of this research was to studythe rendemen, proximate composition (moisture, ashes, protein, and fat content), and analyzing the influence of deep fryingon amino acids, fatty acids, cholesterol, and mineralof eel. The research measures were eel morfometric which includes length, diameter, circumference, total weight, yield, proximat, amino acids, fatty acids, cholesterol, and mineral analysis on fresh eel and after frying in 180 oC temperature for 5 minutes.Rendemen of fried eel reducedabout 26%. The increasing of proximate levels were found on ashes by 2.56% and fat by 14.47% while water, protein, and carbohydrate were decreased about 55.43%, 2.84%, and 14.19% respectively. All of the eel amino acids were decrease after deep frying. The highest non essensial amino acid on fresh and fried eel were glutamic acids by 12,89 g/100g and 9,06 g/100g respectively, and essensial amino acid were lisin by 7,13 g/100g and 4,91 g/100g respectively. Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. Cholesterol content average of fresh eel was 30.15 mg /100 grams and fried eel was 170.44 mg /100 grams. Calcium, natrium, kalium, magnesium, iron, and zinc are decrease and the copper wereincrease.Keywords : composition; eel; heating; nutrition; processingAbstrak. Kandungan gizi dalam daging belut sawah diantaranya adalah asam amino, asam lemak, kolesterol, dan mineral. Proses penggorengan dapat mempengaruhi kandungan kimia suatu bahan pangan. Penelitian ini bertujuan untuk mempelajari rendemen, komposisi proksimat (air, abu, protein, dan lemak) serta menganalisis pengaruh penggorengan terhadap kandungan asam amino, asam lemak, kolesterol, dan mineral belut sawah. Penelitian mencakup pengukuran morfometrik belut sawah segar yang meliputi panjang, diameter, lingkar badan, dan berat total, pengukuran rendemen, analisis proksimat, analisis asam amino, asam lemak, kolesterol, dan analisis mineral pada belut sawah segar dan setelah penggorengan dengan suhu 180 oC selama 5 menit.Rendemen belut goreng mengalami susut sebesar 26%. Perubahan kadar proksimat adalah peningkatan kadar abu sebesar 2,56% dan peningkatan kadar lemak sebesar 14,47%. Penurunan terjadi pada kadar air yaitu sebesar 55,43%, protein sebesar 2,84%, dan karbohidrat sebesar 14,19%. Keseluruhan kandungan asam amino belut mengalami penurunan setelah penggorengan. Asam amino non esensial tertinggi pada belut sawah segar dan goreng adalah asam glutamat yaitu 12,89 g/100g dan 9,06 g/100g, sedangkan asam amino esensial yang tertinggi adalah lisin yaitu 7,13 g/100g dan 4,91 g/100g. Asam amino pembatas pada belut sawah segar dan goreng adalah histidin yaitu 1,54 g/100g dan 1,18 g/100g. Proses penggorengan dapat meningkatkan kandungan asam palmitat sebesar 17,37%, asam oleat sebesar 24,31%, dan EPA sebesar 1,42%. Kandungan kolesterol rata-rata belut segar adalah 30,15 mg/100 gram dan belut goreng adalah 170,44 mg/100 gram.Mineral kalsium, natrium, kalium, magnesium, besi, dan seng juga mengalami penurunan sedangkan tembaga mengalami kenaikan.Kata kunci :belut sawah; komposisi; gizi; pemanasan; pengolahan

Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus) Mahaldika Cesrany; Iftachul Farida; Anis Khairunnisa; Ika Astiana; Medal Lintas Perceka; Fenny Crista Anastasia Panjaitan; Desy Febrianti; I Gusti Ayu Budiadnyani; Siluh Putu Sri Dia Utari; Resti Nurmala Dewi; Pinky Natalia Samanta; Made Tisna Adhi Bharata; Ni Made Anggun Pradnyani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.45662

The Purple-Spotted Bigeye Fish (Priacanthus tayenus) is a fish with high potential for use as a raw material for surimi. Surimi is an intermediate and high-value product that is extensively used in the production of fish cake products. The objective of this study was to determine the impact of packaging type and storage position on the quality of purple-spotted bigeye fish surimi via sensory, moisture content, and microbiology analyses. Three plastic packaging types - polyethylene (PE), polypropylene (PP), and nylon - were used to store the fish surimi, which was then placed in a freezer for 28 days at a temperature of 2-8°C in various storage positions. Sensory characteristics, moisture levels, and total bacterial count were assessed in this study, which utilized a completely randomized design (CRD) with three replications. The SPSS 26.0 program was employed to analyze sensory and moisture data via ANOVA, followed by Duncan's test and Tukey's test at a 95% confidence level in the event of a significant disparity. The study revealed that surimi stored in nylon plastic showed improved bite and fold test appearance attributes as compared to surimi stored in PE and PP plastic. Throughout the 28-day storage period in various storage positions, the average total water content of surimi across all three packaging types ranged from 70-78%. The water content in surimi increased over time in all three types of packaging. The plate count for surimi surpassed the limit stated by the National Standardization Agency of Indonesia in 2013 (SNI 2694:2013). As the duration of storage increases, so does the amount of microbes in surimi.

Pengendalian cacat fisik ikan sarden kaleng menggunakan metode statistical quality control (SQC): Physical defect control in canned sardine fish using statistical quality control (SQC) method Ika Astiana; Mahaldika Cesrany; Rosa Hendri Gunawan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i4.51527

Statistical Quality Control (SQC) is a quality management approach that uses statistical methods to resolve issues within an organization. This study aimed to determine the extent of physical damage to the end product in fish canning companies and to enumerate the factors contributing to the issue. The data collection methods employed at one of the fish canning companies in Banyuwangi were interviews, observations, and documentation. The evaluation period spanned three months, during which a total of 30 days was dedicated to the examination process. The item in question was a small-sized can, weighing 155 g, produced during the morning shift. The SQC analysis procedure utilized five instruments: examination sheets, histograms, control charts, Pareto diagrams, and cause and effect diagrams. The investigation outcomes indicated that over a period of 30 days, 3,288,138 sardine cans were produced, yielding 5,664 detected product defects. The proportion of sardine product defects was 77% dented items, 17% scratched products, 5% leaky containers, 0.9% bulging items prior to incubation, and 0.1% bulging products following incubation. A study of the control chart for a period of nine days revealed that the quantity of defective canned goods surpassed the upper control limit on inspection days 4, 5, 7, 14, 17, 20, 24, 25, and 27.The root causes of sardine product defects are (1) the absence of written work instructions in the production room, (2) inadequate machine control, (3) irregular machine maintenance, (4) inflating cans, and (5) negligence on the part of employees in performing their work duties.

OPTIMIZATION OF OCCUPATIONAL HEALTH AND SAFETY IMPLEMENTATION IN THE LEMURU FISH PROCESSING PROCESS IN THE MODERN INDUSTRY OF JEMBRANA BALI Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Cesrany, Mahaldika; Khairunnisa, Anis; Juniarta, I Nyoman; Desnanjaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1436

The fisheries industry, especially in the processing of lemuru fish, has various work risks that can affect the safety and health of workers. These risks include the use of sharp tools, exposure to chemicals, slippery work environments, and the potential for injury due to intensive production processes. Therefore, the implementation of Occupational Health and Safety (OHS) is a crucial aspect in ensuring a safe, efficient, and productive work environment. However, in practice, there are still various obstacles in the implementation of OHS, such as lack of worker awareness, limited safety facilities, and a less-than-optimal supervision system. This study aims to analyze the implementation of OHS in the processing of lemuru fish at XYZ Company, Jembrana, and to identify obstacles and optimize strategies. The research method used is descriptive qualitative with observation techniques, interviews, and SWOT analysis of OHS policies. The results of the study indicate that the implementation of K3 has been running well through the use of personal protective equipment (PPE), compliance with work procedures, and the implementation of safety standards. To be able to optimize this activity, it can be done through increased training, routine supervision, and the use of IoT-based technology for monitoring the work environment. Computer-based OHS management systems, Virtual Reality (VR) technology for simulation, and automation of high-risk processes with robotics can also be applied to reduce work accidents. Data analysis with machine learning also helps in risk prediction. These implementation strategies can improve work safety, create a safer and more comfortable work environment, and increase the competitiveness of the industry in the global market.

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