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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jambura FIsh Processing Journal Jurnal Abdi Insani Journal of Agritechnology and Food Processing Jurnal Gallus Gallus
Rusdin, Ilmiani
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Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda Rusdin, Ilmiani; Sulistiawati, Septiana; Kusumaningrum, Indrati
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.15771

Abstract

Sanitation Standard Operating Procedure (SSOP) is an important step that plays a role in maintaining the quality of a food product and fulfilling food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business unit to produce good product quality and safety. The purpose of this study was to determine the application of SSOP in the production of Stik Jaleee at UMKM Kube Amanah Snack Samarinda. The method used in this research is descriptive qualitative with primary data collection through observation, interviews and active participation. The production process of Stik Jaleee includes the preparation of raw materials, weighing, grinding, mixing ingredients, printing, frying, draining, sorting and packaging. The results of this study indicate that the application of 8 key aspects of SSOP has not been fully implemented in Kube Amanah. Aspects that have been implemented according to the SSOP key are water safety, condition and cleanliness of surfaces in contact with food, protection or protection from chemicals, labelling and storage, employee health and pest control. Aspects that have not been properly implemented are the prevention of cross-contamination and the provision of hand washing, sanitation and toilet facilities.
Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan Mismawati, Andi; Diachanty, Seftylia; Rusdin, Ilmiani; Hasanah, Rafitah
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.21781

Abstract

Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).
ANALISA SENSORI KERUPUK KULIT AYAM SEBAGAI PENGEMBANGAN PRODUK DARI LIMBAH PRODUKSI FROZEN FOOD; NUGGET AYAM Rahmaniar, Rahmaniar; Mariani, Mariani; Rusdin, Ilmiani
Journal Gallus Gallus Vol 2 No 1 (2023): Jurnal Gallus Gallus (2023)
Publisher : Jurusan Peternakan, Politeknik Pertanian Negeri Pangkajene Kepulauan

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Abstract

Nugget ayam merupakan salah satu produk frozen food. Nugget ayam merupakan inovasi pengolahan bahan pangan berbahan dasar daging unggas yang sangat populer di kalangan masyarakat. Produksi nugget ayam menghasilkan beberapa limbah seperti kulit ayam yang masih belum termanfaatkan secara optimal. Salah satu produk yang dapat diolah dari bahan baku kulit ayam adalah kerupuk kulit ayam. Tujuan dari penelitian ini adalah untuk melakukan analisa sensori terhadap beberapa fomulasi kerupuk kulit ayam sebagai pengembangan produk dari limbah frozen food nugget ayam. Perlakuan pada penelitian ini adalah penambahan tepung terigu dan tepung maizena (P0: kontrol, P1:tepung terigu 100%, P2: tepung terigu 90%+ tepung maizena 10%, P3:tepung terigu 50%+ tepung maizena 50%). Pengujian sensori dilakukan dengan menggunakan metode hedonik dengan parameter rasa, aroma, warna dan tekstur. Hasil yang diperoleh pada penelitian ini menunjukkan bahwa formulasi kerupuk kulit ayam dengan penambahan 50% tepung terigu dan 50% tepung maizena memperoleh nilai sensori tertinggi dengan rasa, aroma, warna dan tekstur sangat disukai oleh panelis.
Karakteristik fisikokimia dan penerimaan konsumen kopi analog nonkafeina Rhizophora mucronata berdasarkan lama waktu penyangraian: Physicochemical characteristics and consumer acceptance of analogous coffee of non caffeine Rhizophora mucronata based on roasting time Ningsih, Nita Wahyuni; Pamungkas, Bagus Fajar; Diachanty, Seftylia; Sulistiawati, Septiana; Rusdin, Ilmiani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 28 No 5 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(5)
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.v28i5.60631

Abstract

Analog coffee is a type of non-caffeine coffee that has different content and taste from coffee in general. Rhizophora mucronata mangrove fruit can be used as the main ingredient in making analog coffee because it has a distinctive bitter and slightly astringent taste. The aim of the study was to determine the best roasting time based on physicochemical characteristics and consumer acceptance level. The study used a completely randomized design (CRD) with three different roasting time treatments, namely 30, 45, and 60 minutes, with3 replications. The test results showed that the roasting time treatment had a significant effect on physicochemical characteristics, including yield, moisture content, pH, L*, a*, b*, and degree of whiteness, but had no significant effect on the ash content of R. mucronata mangrove fruit pulp analog coffee. A roasting time of 45 minutes was the best treatment, with a color value of 4.73 (liked), aroma of 3.80 (liked), taste of 5.57 (very liked), and overall 4.70 (liked), moisture content of 4.17%, ash 1.63%, fat 4.93%, protein 7.52%, and carbohydrates 81.11%. The analysis of the coffee analog of R. mucronata mangrove fruit meat revealed the presence of alkaloid, flavonoid, steroid, and triterpenoid compounds, but no saponins or caffeine.
DIVERSIFIKASI PRODUK BERBASIS IKAN DAN UDANG OLEH MASYARAKAT DESA GAS ALAM BADAK 1 Rusdin, Ilmiani; Diachanty, Seftylia; Irawan, Irman; Asikin, Andi Noor; Zuraida, Ita; Pamungkas, Bagus Fajar; Sulistiawati, Septiana
Jurnal Abdi Insani Vol 12 No 3 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i3.2328

Abstract

Desa Gas Alam Badak 1 merupakan salah satu Desa yang terletak di Kecamatan Muara Badak, Kabupaten Kutai Kartanegara dan memiliki potensi yang besar di sektor perikanan, namun hal ini tidak sejalan dengan tingkat konsumsi hasil perikanan. Sejauh ini masyarakat desa hanya mengkonsumsi ikan dan udang dalam bentuk menu rumahan yang hanya digemari oleh kalangan terbatas. Berdasarkan kondisi tersebut, diperlukan adanya diversifikasi olahan perikanan dalam bentuk gyoza, rolade, otak-otak agar meningkatkan keinginan masyarakat Desa Gas Alam Badak 1 untuk mengkonsumsi hasil perikanan. Kegiatan ini bertujuan untuk meningkatkan konsumsi hasil perikanan di Desa Gas Alam Badak 1 melalui pelatihan diversifikasi olahan perikanan bagi ibu-ibu PKK dengan metode penyampaian materi, praktik pengolahan, dan diskusi. Penyampaian materi berfokus pada manfaat diversifikasi olahan perikanan, sementara praktik pengolahan mengajarkan cara produksi olahan perikanan. Diskusi interaktif memungkinkan peserta berbagi pengalaman dan mengatasi kendala yang kemungkinan akan dihadapi. Pelatihan ini mendapatkan respon positif dari masyarakat Desa Gas Alam Badak 1, hal ini terlihat dari antusiasme peserta dalam mengikuti seluruh rangkaian kegiatan pelatihan. Peserta yang awalnya kurang memahami olahan perikanan, setelah mengikuti kegiatan pelatihan, peserta memiliki keterampilan dasar dalam mengolah ikan dan udang menjadi produk bernilai tambah. Selain itu, diskusi interaktif mendorong peserta untuk berbagi pengalaman dan membahas peluang usaha. Beberapa peserta menunjukkan minat untuk mengembangkan usaha berbasis olahan perikanan. Secara keseluruhan, kegiatan ini berhasil meningkatkan kesadaran dan keterampilan peserta dalam diversifikasi produk perikanan, meningkatkan keterampilan dan kesadaran masyarakat Desa Gas Alam Badak 1 dalam mengolah hasil perikanan, membuka peluang usaha, serta mendorong konsumsi produk berbasis ikan dan udang.
Co-Authors Andi Noor Asikin Diachanty, Seftylia Hasanah, Rafitah Indrati Kusumaningrum, Indrati Irawan, Irman Ita Zuraida Mariani Mariani Mismawati, Andi Ningsih, Nita Wahyuni Pamungkas, Bagus Fajar Rahmaniar Rahmaniar, Rahmaniar Septiana Sulistiawati