Desiminasi Teknologi Pencucian Metode Ozonated Water di Industri Penanganan Ikan Segar
Dissemination of Ozonated Water Method Washing Technology in the Fresh Fish Handling Industry
Keywords:
ikan, pencuci, ozonated waterAbstract
Permasalahan mitra UD Jaya Mitra Bahari adalah penanganan ikan segar dilakukan dengan pemberian es batu dan garam berlapis-lapis pada tumpukan ikan sedangkan permasalahan dari UD Mina Lestari adalah kualitas kurang baik disebabkan proses penanganan ikan segar yang masih tardisional. Tujuan kegiatan ini adalah desiminasi rancangan unit pencuci ikan berbasis ozonated water sehingga diperoleh produk ikan segar dengan kualitas lebih baik, warna yang lebih cerah serta tidak berbau amis. Teknologi ini terdiri atas komponen generator ozon, Pompa, Tangki Kontaktor, Injektor Venturi dan Bak pencuci. Hasil penelitian menunjukkan metode pencucian ozonated water berhasil dalam mempertahankan kualitas ikan bahkan dari sisi penampakan warna lebih baik dan bau amis dapat diminimalkan.
Downloads
References
A. Bakri, Y. Witono, J. Jayus, Suharto, and N. Ermawati, “Identification of pesticide residues in harvested edamame soybeans and application of the water ozonation technique,” Int. J. Agric. Technol., vol. 20, no. 1, pp. 37–52, 2024.
W. Suryaningsih, S. Supriyono, B. Hariono, and M. F. Kurnianto, “Improving the Quality of Smoked Shark Meat with Ozone Water Technique,” IOP Conf. Ser. Earth Environ. Sci., vol. 411, no. 1, 2020, doi: 10.1088/1755-1315/411/1/012048.
A. Bakri, W. Suryaningsih, B. Hariono, and S. Hartatik, “Perbaikan Kualitas dan Dekontaminasi Mikroba Kedelai Edamame Dengan Teknik Ozonated Water,” J. Ilm. Inov., vol. 18, no. 1, 2018, doi: 10.25047/jii.v18i1.919.
K. T. Stiller et al., “The effects of ozone on Atlantic salmon post-smolt in brackish water—establishing welfare indicators and thresholds,” Int. J. Mol. Sci., vol. 21, no. 14, pp. 1–17, 2020, doi: 10.3390/ijms21145109.
S. Putro, D. Adityarini, and R. T. Chiang, “The impact of ozonated water treatment on growth rate of ‘Srikandi’ tilapia (Oreoshromis Aureus X Niloticus),” J. Phys. Conf. Ser., vol. 1025, no. 1, 2018, doi: 10.1088/1742-6596/1025/1/012055.
E. F. Karamah, A. P. Ilmiyah, and N. Ismaningtyas, “The application of ozonated water to maintain the quality of tuna meat: The effect of contact time, contact temperature and ozone dosage,” IOP Conf. Ser. Mater. Sci. Eng., vol. 509, no. 1, 2019, doi: 10.1088/1757-899X/509/1/012004.
A. S. Chawla, “LSU Scholarly Repository Application of ozonated water technology for improving quality and safety of peeled shrimp meat,” 2006
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Budi Hariono, Abi Bakri, Supriyono Supriyono, Supriyono Supriyono, Elly Kurniawati, Faruq Avero Azhar

This work is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of articles published on J-Dinamika is held by the author (Copyright by Authors) under the Creative Commons Attribution 4.0 International License (CC-BY). So that the author who will publish the manuscript at J-Dinamika does not need a copyright transfer agreement that must be submitted to the editorial.