Layanan Pengujian

Faculty of Fisheries and Marine

Layanan PENGUJIAN

LAYANAN PENGUJIAN

Kegiatan teknis yang terdiri atas karakterisasi suatu sampel berupa karakterisasi produk, bahan, peralatan, fenomena fisik, proses, atau kimia dapat dilakukan berdasarkan dengan prosedur yang telah ditetapkan. Unit Layanan Terpadu FPK-UNAIR melaksanakan pengujian baik berupa fisi, kimia, dan biologi dalam berbagai parameter, terutama terkait dengan bidang perikanan dan kelautaan, termasuk di dalamnya budidaya perikanan, pengolahan hasil perikanan, dan manajemen kualitas sumber daya perikanan dengan berbagai peralatan dan metode yang standar. Berikut adalah parameter uji yang dapat dilaksanakan di ULP FPK-UNAIR

Ruang Lingkup: Kimia Ruang lingkup Mikrobiologi Ruang Lingkup Biologi

Bahan yang diuji	Analisis	Standar	Keterangan
Air	pH TSS TDS	AOAC	Lama pengujian
	Amonia Fosfat		5-7 hari kerja
	Total mineral
Air Budidaya	pH TSS TDS	AOAC	Lama pengujian
	Amonia Fosfat		5-7 hari kerja
	Total mineral
Bahan Baku Olahan: Ikan	Kadar air Kadar abu Kadar lemak Kadar protein	AOAC	Lama pengujian
	Berat kering		5-7 hari kerja
Bahan Baku Olahan: Udang	Kadar air Kadar abu Kadar lemak Kadar protein	AOAC	Lama pengujian
	Berat kering		5-7 hari kerja
Bahan Baku Olahan: Rumput laut	Kadar air Kadar abu Kadar lemak Kadar protein Berat kering Serat kasar Kadar alginate	AOAC	Lama pengujian
	Kadar karaginan		5-7 hari kerja
	Kadar agar
Nutrisi Pakan Ikan	Kadar air Kadar abu Kadar lemak Kadar protein Berat kering	AOAC	Lama pengujian
	Serat kasar		5-7 hari kerja
Ekstrak	Kandungan fenol Flavonoid	–	Lama pengujian
			5-7 hari
			kerja
Pakan Ikan	ALT	SNI	Lama pengujian
	Cemaran E.coli Coliform Cemaran khamir Cemaran Kapang		5-7 hari kerja
Air budidaya	ALT	SNI	Lama pengujian
	Cemaran E.coli Coliform Cemaran khamir Cemaran Kapang Jumlah plankton		5-7 hari kerja
	Jenis plankton
Ikan Sakit	ALT	SNI	Lama pengujian
	Aeromonas sp Uji sensitivitas Uji patogenisitas Deteksi Parasit Deteksi Bakteri		5-7 hari kerja
Udang	ALT	SNI	Lama pengujian
	Cemaran E.coli Coliform Cemaran khamir Cemaran Kapang		5-7 hari kerja
Ikan	ALT	SNI	Lama
	Cemaran E.coli Coliform Cemaran khamir		pengujian
	Cemaran Kapang		5-7 hari kerja
Rumput Laut	ALT	SNI	Lama pengujian
	Cemaran E.coli Coliform Cemaran khamir Cemaran Kapang		5-7 hari kerja
Bakteri Penyakit Ikan	Isolasi Identifikasi Karakterisasi	SNI	Lama pengujian
	Patogenisitas		5-7 hari
			kerja
Jamur Penyakit Ikan	Isolasi Identifikasi Karakterisasi	SNI	Lama pengujian
	Patogenisitas		5-7 hari
			kerja
Endoparasit Penyakit Ikan	Isolasi Identifikasi Karakterisasi	SNI	Lama pengujian
	Patogenisitas		5-7 hari
			kerja
Eksoparasit Penyakit Ikan	Isolasi Identifikasi Karakterisasi	SNI	Lama pengujian
	Patogenisitas		5-7 hari
			kerja
Ikan	Identifikasi ikan Surat keterangan Jumlah kromosom	Morfologi	Morfologi Lama pengujian
			5-7 hari
			kerja
Ekstrak Bahan Alam	Toksisitas akut	–	Lama
	BSLT		pengujian
			5-7 hari kerja
Ikan	Histologi Histopatologi	–	Lama pengujian
			5-7 hari
			kerja

KAMPUS MERR (C)

Fakultas Perikanan dan Kelautan
Jl. Dharmahusada Permai, Mulyorejo, Kec. Mulyorejo, Surabaya, Jawa Timur 60115

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FAKULTAS PERIKANAN DAN KELAUTAN
Kampus C UNAIR

Jl. Dharmahusada Permai, Mulyorejo,
Kec. Mulyorejo,
Surabaya,
Jawa Timur 60115
Telp. (031) 5911451
Fax. (031) 5965741
Email : info@fpk.unair.ac.id

HYEGENE AND SANITATION
This course discusses the principles and implementation of hygiene and sanitation in the aquatic product processing industry, the role and benefits of hygiene and sanitation for food safety of aquatic products, hygiene and sanitation in supporting HACCP in aquatic products.
REFERENCES:
1	H. J. Green. 1934. Army Manual Of Hygiene and Sanitation. Government Primer. Melbourne
2	Hiasinta A.P. 2001. Sanitasi Higiene dan Keselamatan Kerja dalam Pengolahan Makanan.
3	Edward J.P., Julie V.R.S. 2000. Sanitation and Personal Hygiene Handbook. Wisconsin Departement of Public Instruction. Barbara Thompson, Ph.D., State Superintendent
4	Ign.Suharto. 1998. Sanitasi, Keamanan & Ketahanan Pangan dan Alat Industri Pangan dalam Sistem Rantai Pangan, Jilid 1. Bandung
5	Djoko Windu P. Irawan. 2016. Prinsip-prinsip Hygiene Sanitasi Makanan Minuman di Rumah Sakit. Forum Ilmiah Kesehatan (FORIKES). Ponorogo
6	PPKP. 2015. Modul Menerapkan Sanitasi dan Hiegiene Hasil Perikanan. Jakarta
7	Buckle, et al. 2009. Ilmu Pangan, Jakarta UI-Press
8	Fardiaz, S. 2000. Riset Mikrobiologi Pangan untuk Keamanan Pangan di Industri. Yayasan Srikandi untuk Kemanan Pangan. Bogor
9	BPOM. 2012. Petunjuk Meminimalkan Terbentuknya Cemaran Kimia Pada Pangan Siap Saji dan Pangan Industri Rumah Tangga Sebagai Pangan Jajanan Anak Sekolah. Jakarta
10	Gun W and Satu S. 2007. Microbial Contaminants and Contamination Routes in Food Industry. VTT Technical Research Center Of Finlandia.
11	Bruno S and Babacar S. 2000. Priciple Of Hygiene and Food Safety Management. Publication are the sole responsibility of PIP and COLEACP. European Union
12	John Holah. 2000. Food processing equipment Design and cleanability. The National Food Centre Dunsinea, Castleknock Dublin 15, Ireland
13	Fadi A and Kathryn D. 2011. Methods For developing New Food Products. DEStec Publications, Inc.
14	Theodoros V and Constantina T. 2016. Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes. LLC
15	Claudio A., et.al. 2000. Sanitation Control Procedures for Processing Fish and Fishery Products
16	Alan Parker. 2007. Effective Cleaning and Sanitizing Procedures. University of Maryland and the Johnson Diversey Corporation
17	Bridget M. H. 2011. Managing Food Safety and Hygiene. Departement Of Sociology. London
18	Florida. 2011. Fish and Fishery Products Hazards and Controls Guidance. IFAS – Extension Bookstore University of Florida

HIGIEN DAN SANITASI
Mata kuliah ini membahas tentang prinsip dan implementasi higienis dan sanitasi pada industri pengolahan produk akuatik, peran dan manfaat higien dan sanitasi bagi keamanan pangan dari produk akuatik higienis dan sanitasi dalam menunjang HACCP pada produk akuatik.
REFERENSI:
1	H. J. Green. 1934. Army Manual Of Hygiene and Sanitation. Government Primer. Melbourne
2	Hiasinta A.P. 2001. Sanitasi Higiene dan Keselamatan Kerja dalam Pengolahan Makanan.
3	Edward J.P., Julie V.R.S. 2000. Sanitation and Personal Hygiene Handbook. Wisconsin Departement of Public Instruction. Barbara Thompson, Ph.D., State Superintendent
4	Ign.Suharto. 1998. Sanitasi, Keamanan & Ketahanan Pangan dan Alat Industri Pangan dalam Sistem Rantai Pangan, Jilid 1. Bandung
5	Djoko Windu P. Irawan. 2016. Prinsip-prinsip Hygiene Sanitasi Makanan Minuman di Rumah Sakit. Forum Ilmiah Kesehatan (FORIKES). Ponorogo
6	PPKP. 2015. Modul Menerapkan Sanitasi dan Hiegiene Hasil Perikanan. Jakarta
7	Buckle, et al. 2009. Ilmu Pangan, Jakarta UI-Press
8	Fardiaz, S. 2000. Riset Mikrobiologi Pangan untuk Keamanan Pangan di Industri. Yayasan Srikandi untuk Kemanan Pangan. Bogor
9	BPOM. 2012. Petunjuk Meminimalkan Terbentuknya Cemaran Kimia Pada Pangan Siap Saji dan Pangan Industri Rumah Tangga Sebagai Pangan Jajanan Anak Sekolah. Jakarta
10	Gun W and Satu S. 2007. Microbial Contaminants and Contamination Routes in Food Industry. VTT Technical Research Center Of Finlandia.
11	Bruno S and Babacar S. 2000. Priciple Of Hygiene and Food Safety Management. Publication are the sole responsibility of PIP and COLEACP. European Union
12	John Holah. 2000. Food processing equipment Design and cleanability. The National Food Centre Dunsinea, Castleknock Dublin 15, Ireland
13	Fadi A and Kathryn D. 2011. Methods For developing New Food Products. DEStec Publications, Inc.
14	Theodoros V and Constantina T. 2016. Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes. LLC
15	Claudio A., et.al. 2000. Sanitation Control Procedures for Processing Fish and Fishery Products
16	Alan Parker. 2007. Effective Cleaning and Sanitizing Procedures. University of Maryland and the Johnson Diversey Corporation
17	Bridget M. H. 2011. Managing Food Safety and Hygiene. Departement Of Sociology. London
18	Florida. 2011. Fish and Fishery Products Hazards and Controls Guidance. IFAS – Extension Bookstore University of Florida

MIKROBIOLOGI PRODUK AKUATIK
Mata kuliah ini membahas tentang prinsip dan implementasi mikrobiologi dalam produk akuatik yang terdiri atas mikrobia patogen, mikrobia pembusuk, metode perhitungan, dan aplikasi predictive microbiology.
REFERENSI:
1	Ray, B. and Bhunia, A., 2013. Fundamental food microbiology. CRC press.
2	Fratamico, P.M., Bhunia, A.K. and Smith, J.L. eds., 2005. Foodborne pathogens: microbiology and molecular biology. Horizon Scientific Press.
3	Doyle, M.P. and Buchanan, R.L. eds., 2012. Food microbiology: fundamentals and frontiers. American Society for Microbiology Press.
4	Lacroix, C. ed., 2010. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Elsevier.
5	Perez-Rodriguez, F. and Valero, A., 2013. Predictive microbiology in foods. In Predictive microbiology in foods (pp. 1-10). Springer, New York, NY

AQUATIC FOOD MICROBIOLOGY
This course discusses the principles and implementation of microbiology in aquatic products consisting of pathogenic microbes, spoilage microbes, calculation methods, and predictive microbiology applications.
REFERENCES:
1	Ray, B. and Bhunia, A., 2013. Fundamental food microbiology. CRC press.
2	Fratamico, P.M., Bhunia, A.K. and Smith, J.L. eds., 2005. Foodborne pathogens: microbiology and molecular biology. Horizon Scientific Press.
3	Doyle, M.P. and Buchanan, R.L. eds., 2012. Food microbiology: fundamentals and frontiers. American Society for Microbiology Press.
4	Lacroix, C. ed., 2010. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Elsevier.
5	Perez-Rodriguez, F. and Valero, A., 2013. Predictive microbiology in foods. In Predictive microbiology in foods (pp. 1-10). Springer, New York, NY

AQUATIC PRODUCT DEVELOPMENT
This course discusses technology to develop aquatic product processing both food and non-food, increasing added-value of products, cosmetics, biomaterials, and energy production from aquatic products.
REFERENCES:
1	Carole R. Engle, Kwamena K. Quagrainie, Madan M. Dey. 2016. Seafood and Aquaculture Marketing Handbook 2nd Edition. Wiley-Blackwell
2	Gavin B. G. Allan. 2009. New Technologies in Aquaculture 1st Edition. Woodhead Publishing
3	John S. Lucas and Paul C. Southgate. 2012. Aquaculture: Farming Aquatic Animals and Plants 2nd Edition. Wiley-Blackwell
4	Kwamena K. Quagrainie. 2014. The Market for Aquaculture Products: Market Efficiency and Global Competitiveness 1st Edition. Routledge

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Orang Tua

Cybercampus

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