Pub Date : 2022-06-14DOI: 10.15578/jpbkp.v17i1.760
Rika - Nuryahyani, Dita Kristanti, Dewi Desnilasari, D. P. Putri, Achmat Sarifudin, D. N. Surahman, Woro Setiaboma
Meatballs are processed products favored by the community, so the manufacturing of fish meatballs could increase fish consumption. Fortification of moringa leaves was carried out to increase the protein and iron content of fish meatballs. The fish meatball processing into an instant product was done to extend the shelf life. This study aimed to determine the best treatment of triggerfish meatballs with the addition of moringa leaves to produce instant meatballs and evaluate the physicochemical characteristics of producing instant meatballs. Triggerfish meatball was made with the addition of fresh moringa leaves by 0% (AO), 5% (A1), 10% (A2), and 15% (A3) of the weight of the fish. The best fish meatball was selected using the De Garmo method based on protein and Fe values. The best treatment result based on De Garmo’s analysis was the A3 treatment with the following characteristics: water content 11.82% ww, protein 33.17% ww, iron 2.58 mg/100 g ww, rehydration time 13 min, and lightness 65.62.
{"title":"Karakteristik Bakso Ikan Etong (Abalistes stellaris) Instan dengan Penambahan Daun Kelor (Moringa oleifera)","authors":"Rika - Nuryahyani, Dita Kristanti, Dewi Desnilasari, D. P. Putri, Achmat Sarifudin, D. N. Surahman, Woro Setiaboma","doi":"10.15578/jpbkp.v17i1.760","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.760","url":null,"abstract":"Meatballs are processed products favored by the community, so the manufacturing of fish meatballs could increase fish consumption. Fortification of moringa leaves was carried out to increase the protein and iron content of fish meatballs. The fish meatball processing into an instant product was done to extend the shelf life. This study aimed to determine the best treatment of triggerfish meatballs with the addition of moringa leaves to produce instant meatballs and evaluate the physicochemical characteristics of producing instant meatballs. Triggerfish meatball was made with the addition of fresh moringa leaves by 0% (AO), 5% (A1), 10% (A2), and 15% (A3) of the weight of the fish. The best fish meatball was selected using the De Garmo method based on protein and Fe values. The best treatment result based on De Garmo’s analysis was the A3 treatment with the following characteristics: water content 11.82% ww, protein 33.17% ww, iron 2.58 mg/100 g ww, rehydration time 13 min, and lightness 65.62.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43731070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-14DOI: 10.15578/jpbkp.v17i1.791
T. Widianto, Iwan Malhani, Nandang Priyanto
{"title":"Simulasi Transportasi Ikan Nila Hidup Menggunakan Sistem Basah Terbuka pada Suhu Rendah","authors":"T. Widianto, Iwan Malhani, Nandang Priyanto","doi":"10.15578/jpbkp.v17i1.791","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.791","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43613244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.772
Gunawan Gunawan, Hefni Effendi, Endang Warsiki
{"title":"Cemaran Mikroplastik pada Ikan Pindang dan Potensi Bahayanya terhadap Kesehatan Manusia, Studi Kasus di Bogor","authors":"Gunawan Gunawan, Hefni Effendi, Endang Warsiki","doi":"10.15578/jpbkp.v16i2.772","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.772","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45717065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.743
N. Nurhayati, Dina Fransiska, Agusman Agusman
Caulerpa racemosa merupakan rumput laut hijau dengan kandungan air yang tinggi sehingga mudah mengalami kerusakan. Penyimpanan dalam suhu beku merupakan salah satu cara untuk memperpanjang masa simpan suatu produk. Namun, pembekuan produk juga dapat menyebabkan terjadinya berbagai perubahan yang tidak dikehendaki. Penelitian ini bertujuan untuk menganalisis pengaruh penyimpanan pada suhu beku terhadap karakteristik kimia dan fisik C. racemosa, drip, dan filtrat yang dihasilkan. Sampel berupa C. rasemosa disimpan dalam ruangan penyimpan beku (cold storage) dan diamati setiap minggunya hingga minggu ke-4. Parameter uji yang diamati meliputi rendemen, komposisi proksimat, kadar garam, uji warna (L*, a*, b*), dan viskositas, masing-masing pada C. racemosa yang ditiriskan, drip, dan filtrat C. racemosa. Hasil penelitian menunjukkan bahwa penyimpanan beku C. racemosa dapat mengurangi berat pada sampel akhir karena sebagian besar drip keluar setelah pelelehan/thawing, yaitu sekitar 77,88-84,81%. Karakteristik fisik maupun kimia C. racemosa yang disimpan selama 1 hingga 4 minggu tidak berbeda nyata antar waktu penyimpanan, namun berbeda nyata pada C. racemosa tanpa disimpan beku, yaitu pada kadar air, abu, dan garam.ABSTRACTCaulerpa racemosa is a green seaweed that has a high moisture content, so it is easily damaged. Frozen storage is one way to extend the shelf life of a product. However, freezing the product can cause various undesirable changes to occur. This study was aimed to analyze the effect of storage at freezing temperature on the chemical and physical characteristics of C. racemosa, drip, and the resulting filtrate. C. racemosa samples were stored in cold storage and observed every week until the 4th week. The test parameters observed were yield, proximate composition, salt content, color (L*, a*, b*), and viscosity on drained C. racemosa, drip, and C. racemosa filtrate. The results showed that frozen storage of C. racemosa could cause weight loss in the final sample because most of the drip came out after thawing, which was around 77.88 - 84.81%. Physical and chemical characteristics of C. racemosa stored for 1 to 4 weeks were not significantly different from unfrozen C. racemosa, i.e. water, ash, and salt content.
{"title":"Pengaruh Penyimpanan Beku terhadap Karakteristik Kimia dan Fisik Caulerpa racemosa, Drip, dan Filtratnya","authors":"N. Nurhayati, Dina Fransiska, Agusman Agusman","doi":"10.15578/jpbkp.v16i2.743","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.743","url":null,"abstract":"Caulerpa racemosa merupakan rumput laut hijau dengan kandungan air yang tinggi sehingga mudah mengalami kerusakan. Penyimpanan dalam suhu beku merupakan salah satu cara untuk memperpanjang masa simpan suatu produk. Namun, pembekuan produk juga dapat menyebabkan terjadinya berbagai perubahan yang tidak dikehendaki. Penelitian ini bertujuan untuk menganalisis pengaruh penyimpanan pada suhu beku terhadap karakteristik kimia dan fisik C. racemosa, drip, dan filtrat yang dihasilkan. Sampel berupa C. rasemosa disimpan dalam ruangan penyimpan beku (cold storage) dan diamati setiap minggunya hingga minggu ke-4. Parameter uji yang diamati meliputi rendemen, komposisi proksimat, kadar garam, uji warna (L*, a*, b*), dan viskositas, masing-masing pada C. racemosa yang ditiriskan, drip, dan filtrat C. racemosa. Hasil penelitian menunjukkan bahwa penyimpanan beku C. racemosa dapat mengurangi berat pada sampel akhir karena sebagian besar drip keluar setelah pelelehan/thawing, yaitu sekitar 77,88-84,81%. Karakteristik fisik maupun kimia C. racemosa yang disimpan selama 1 hingga 4 minggu tidak berbeda nyata antar waktu penyimpanan, namun berbeda nyata pada C. racemosa tanpa disimpan beku, yaitu pada kadar air, abu, dan garam.ABSTRACTCaulerpa racemosa is a green seaweed that has a high moisture content, so it is easily damaged. Frozen storage is one way to extend the shelf life of a product. However, freezing the product can cause various undesirable changes to occur. This study was aimed to analyze the effect of storage at freezing temperature on the chemical and physical characteristics of C. racemosa, drip, and the resulting filtrate. C. racemosa samples were stored in cold storage and observed every week until the 4th week. The test parameters observed were yield, proximate composition, salt content, color (L*, a*, b*), and viscosity on drained C. racemosa, drip, and C. racemosa filtrate. The results showed that frozen storage of C. racemosa could cause weight loss in the final sample because most of the drip came out after thawing, which was around 77.88 - 84.81%. Physical and chemical characteristics of C. racemosa stored for 1 to 4 weeks were not significantly different from unfrozen C. racemosa, i.e. water, ash, and salt content.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43025147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.771
Nova Rachmawati, Radestya Triwibowo
{"title":"Skrining dan Identifikasi Bakteri Pembentuk Histamin yang Diisolasi dari Tuna, Tongkol, dan Cakalang Segar di Wilayah Jawa Barat, DKI Jakarta, dan Banten","authors":"Nova Rachmawati, Radestya Triwibowo","doi":"10.15578/jpbkp.v16i2.771","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.771","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48027563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.731
Bagus Hadiwinata, Fera Roswita Dewi, Dina Fransiska, Niken Dharmayanti
{"title":"Optimasi Waktu dan Suhu Kalsinasi Tepung Cangkang Rajungan (Portunus sp.) sebagai Bahan Baku Hidroksiapatit","authors":"Bagus Hadiwinata, Fera Roswita Dewi, Dina Fransiska, Niken Dharmayanti","doi":"10.15578/jpbkp.v16i2.731","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.731","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44831352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.759
Maulidya Sari, Seftylia Diachanty, I. Irawan, Bagus Fajar Pamungkas, Ita Zuraida
{"title":"Karakteristik Fisikokimia Petis dari Air Rebusan Ikan Layang (Decapterus sp.) dengan Kombinasi Bahan Pengisi","authors":"Maulidya Sari, Seftylia Diachanty, I. Irawan, Bagus Fajar Pamungkas, Ita Zuraida","doi":"10.15578/jpbkp.v16i2.759","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.759","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44135959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.782
D. S. Zilda, Gintung Patantis, Yusro Nuri Fawzya, Pujoyuwono Martosuyono
The characteristics of fish protein hydrolyzate (FPH) are affected by their hydrolysis process conditions. Production optimization of FPH kuniran fish (Upeneus sulphureus) has been carried out enzymatically with treatments of fish and water ratio (1: 1 and 1: 2) and protease enzymes 500 U; 1,000 U, and 1,500 U per 25 g fish. The degree of hydrolysis (DH) value of FPH was used to determine the optimum conditions of FPH production. Based on this optimum condition, the enlarged production of FPH (500 g of fish) was carried out. Chemical characteristics (moisture, ash, protein, fat, amino acids, protein digestibility, peptide, and molecular weight) and physical (color, the emulsion activity, and stability) of FPH from enlarged production were analyzed. The results showed that the ratio of fish and water and the amount of enzyme affect the DH value of FPH. At the enlarged scale, the chemical characteristics of FPH kuniran were generally influenced by different hydrolysis treatments but not their physical properties. The differences in protein, ash, and peptide content of FPH were more dominantly affected by differences in the fish and water ratio, while the combination treatments of the enzymes and the ratio of fish-water affected the amino acid content and protein digestibility of FPH. In general, the hydrolysis treatment using a 1,000 U enzyme/25 g fish and the ratio of fish and water 1:1 (code E1000A11) was the optimum treatment as seen from the highest protein, amino acid, peptide, and protein digestibility compared to other treatments. The high chemical content and digestibility of FPH provide an opportunity application of FPH as a nutritional enhancer for toddlers.
{"title":"Optimasi Produksi Hidrolisat Protein Ikan Kuniran (Upeneus sulphureus) Secara Enzimatis","authors":"D. S. Zilda, Gintung Patantis, Yusro Nuri Fawzya, Pujoyuwono Martosuyono","doi":"10.15578/jpbkp.v16i2.782","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.782","url":null,"abstract":"The characteristics of fish protein hydrolyzate (FPH) are affected by their hydrolysis process conditions. Production optimization of FPH kuniran fish (Upeneus sulphureus) has been carried out enzymatically with treatments of fish and water ratio (1: 1 and 1: 2) and protease enzymes 500 U; 1,000 U, and 1,500 U per 25 g fish. The degree of hydrolysis (DH) value of FPH was used to determine the optimum conditions of FPH production. Based on this optimum condition, the enlarged production of FPH (500 g of fish) was carried out. Chemical characteristics (moisture, ash, protein, fat, amino acids, protein digestibility, peptide, and molecular weight) and physical (color, the emulsion activity, and stability) of FPH from enlarged production were analyzed. The results showed that the ratio of fish and water and the amount of enzyme affect the DH value of FPH. At the enlarged scale, the chemical characteristics of FPH kuniran were generally influenced by different hydrolysis treatments but not their physical properties. The differences in protein, ash, and peptide content of FPH were more dominantly affected by differences in the fish and water ratio, while the combination treatments of the enzymes and the ratio of fish-water affected the amino acid content and protein digestibility of FPH. In general, the hydrolysis treatment using a 1,000 U enzyme/25 g fish and the ratio of fish and water 1:1 (code E1000A11) was the optimum treatment as seen from the highest protein, amino acid, peptide, and protein digestibility compared to other treatments. The high chemical content and digestibility of FPH provide an opportunity application of FPH as a nutritional enhancer for toddlers.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47280846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.702
Yusma Yennie, Gunawan Gunawan, Farida Ariyani
Listeria monocytogenes adalah salah satu bakteri patogen yang dapat menyebabkan penyakit bawaan pangan. Penolakan ekspor produk udang beku Indonesia karena kontaminasi L. monocytogenes masih terjadi yang berdampak pada kerugian material bagi pelaku usaha. Tujuan penelitian ini adalah untuk mengetahui prevalensi dan tingkat kontaminasi L. monocytogenes pada produk udang beku untuk pasar ekspor. Sampel yang diambil merupakan udang segar dari tambak dan bahan baku dari bagian penerimaan di Unit Pengolahan Ikan (UPI) serta udang beku sebagai produk akhir UPI, dengan menerapkan sistem ketertelusuran. Lokasi penelitian adalah Sumatra Utara (Medan), DKI Jakarta, Jawa Timur (Surabaya dan Banyuwangi), dan Sulawesi Selatan (Makassar). Identifikasi dan enumerasi L. monocytogenes dilakukan dengan metode MPN-PCR dengan target gen hlyA (~456bp). Prevalensi L. monocytogenes pada udang vaname secara keseluruhan sebesar 6,7% (9/135 sampel), dengan prevalensi di masing-masing titik pengambilan sampel berturut-turut 6,1% di tambak, 9,6% di bahan baku, dan 4% di produk akhir, yang merupakan sampel udang dari batch yang sama. Tingkat kontaminasi L. monocytogenes pada sampel udang vaname berkisar 6,1-1.100 APM/g. Persyaratan L. monocytogenes pada bahan pangan adalah negatif/25g, sehingga sampel udang yang terkontaminasi L. monocytogenes tersebut tidak memenuhi persyaratan sebagai pangan yang aman untuk dikonsumsi berdasarkan regulasi yang berlaku di Indonesia maupun di negara lain. Kontaminasi L. monocytogenes pada udang beku kemungkinan berasal dari tambak ataupun lingkungan pengolahan. Penerapan Good Aquaculture Practices (GAP) di lingkungan tambak udang, serta Hazard Analysis Critical Control Point (HACCP) dan Good Manufacturing Practices (GMP) di UPI perlu dilakukan dengan benar sebagai upaya pengendalian kontaminasi L. monocytogenes. Selain itu, perlu dilakukan kajian lebih lanjut mengenai sumber dan titik kritis kontaminasi L. monocytogenes di sepanjang rantai pengolahan udang beku mulai dari tambak sampai produk akhir.ABSTRACTListeria monocytogenes is pathogenic bacteria that can cause foodborne illness. Rejection of frozen shrimp exports due to L. monocytogenes contamination still occurs and causes economical losses for the industries. The objective of this study was to determine the prevalence and the level of L. monocytogenes contamination in frozen shrimp for export markets. Samples collected were fresh shrimp from shrimp culture and raw material from the receiving point of fish processing plants (UPI), and frozen shrimp as the end product, by implementing a traceability system. Study locations were in North Sumatra (Medan), Special Capital Region of Jakarta, East Java (Surabaya dan Banyuwangi), and South Sulawesi (Makassar). Identification and enumeration of L. monocytogenes were carried out using the MPN-PCR method with the target gene hlyA (~456bp). The prevalence of L. monocytogenes in vanname shrimp was 6.7% (9 out of 135 samples), where 6.1%, 9.6%, an
{"title":"Prevalensi dan Tingkat Kontaminasi Listeria monocytogenes di Tambak dan Unit Pengolahan Udang Vaname (Litopenaeus vannamei) untuk Pasar Ekspor","authors":"Yusma Yennie, Gunawan Gunawan, Farida Ariyani","doi":"10.15578/jpbkp.v16i2.702","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.702","url":null,"abstract":"Listeria monocytogenes adalah salah satu bakteri patogen yang dapat menyebabkan penyakit bawaan pangan. Penolakan ekspor produk udang beku Indonesia karena kontaminasi L. monocytogenes masih terjadi yang berdampak pada kerugian material bagi pelaku usaha. Tujuan penelitian ini adalah untuk mengetahui prevalensi dan tingkat kontaminasi L. monocytogenes pada produk udang beku untuk pasar ekspor. Sampel yang diambil merupakan udang segar dari tambak dan bahan baku dari bagian penerimaan di Unit Pengolahan Ikan (UPI) serta udang beku sebagai produk akhir UPI, dengan menerapkan sistem ketertelusuran. Lokasi penelitian adalah Sumatra Utara (Medan), DKI Jakarta, Jawa Timur (Surabaya dan Banyuwangi), dan Sulawesi Selatan (Makassar). Identifikasi dan enumerasi L. monocytogenes dilakukan dengan metode MPN-PCR dengan target gen hlyA (~456bp). Prevalensi L. monocytogenes pada udang vaname secara keseluruhan sebesar 6,7% (9/135 sampel), dengan prevalensi di masing-masing titik pengambilan sampel berturut-turut 6,1% di tambak, 9,6% di bahan baku, dan 4% di produk akhir, yang merupakan sampel udang dari batch yang sama. Tingkat kontaminasi L. monocytogenes pada sampel udang vaname berkisar 6,1-1.100 APM/g. Persyaratan L. monocytogenes pada bahan pangan adalah negatif/25g, sehingga sampel udang yang terkontaminasi L. monocytogenes tersebut tidak memenuhi persyaratan sebagai pangan yang aman untuk dikonsumsi berdasarkan regulasi yang berlaku di Indonesia maupun di negara lain. Kontaminasi L. monocytogenes pada udang beku kemungkinan berasal dari tambak ataupun lingkungan pengolahan. Penerapan Good Aquaculture Practices (GAP) di lingkungan tambak udang, serta Hazard Analysis Critical Control Point (HACCP) dan Good Manufacturing Practices (GMP) di UPI perlu dilakukan dengan benar sebagai upaya pengendalian kontaminasi L. monocytogenes. Selain itu, perlu dilakukan kajian lebih lanjut mengenai sumber dan titik kritis kontaminasi L. monocytogenes di sepanjang rantai pengolahan udang beku mulai dari tambak sampai produk akhir.ABSTRACTListeria monocytogenes is pathogenic bacteria that can cause foodborne illness. Rejection of frozen shrimp exports due to L. monocytogenes contamination still occurs and causes economical losses for the industries. The objective of this study was to determine the prevalence and the level of L. monocytogenes contamination in frozen shrimp for export markets. Samples collected were fresh shrimp from shrimp culture and raw material from the receiving point of fish processing plants (UPI), and frozen shrimp as the end product, by implementing a traceability system. Study locations were in North Sumatra (Medan), Special Capital Region of Jakarta, East Java (Surabaya dan Banyuwangi), and South Sulawesi (Makassar). Identification and enumeration of L. monocytogenes were carried out using the MPN-PCR method with the target gene hlyA (~456bp). The prevalence of L. monocytogenes in vanname shrimp was 6.7% (9 out of 135 samples), where 6.1%, 9.6%, an","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44250004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.15578/jpbkp.v16i2.775
Tiara S. Khatulistiani, A. S. Dewi, Gintung Patantis
{"title":"Identifikasi Molekuler, Analisis Profil Asam Amino, dan Asam Lemak dari Beberapa Teripang Asal Perairan Indonesia","authors":"Tiara S. Khatulistiani, A. S. Dewi, Gintung Patantis","doi":"10.15578/jpbkp.v16i2.775","DOIUrl":"https://doi.org/10.15578/jpbkp.v16i2.775","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67340048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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