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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Marine Research Quagga SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan MITRA: Jurnal Pemberdayaan Masyarakat JURNAL EDUCATION AND DEVELOPMENT Jurnal Kelautan dan Perikanan Terapan (JKPT) Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jambura FIsh Processing Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Abdi Insani Quimica : Jurnal Kimia Sains dan Terapan Buletin Jalanidhitah Sarva Jivitam Journal of Marine Research Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Jurnal Pengolahan Perikanan Tropis GEMBIRA (Pengabdian Kepada Masyarakat)
Henggu, Krisman Umbu
Universitas Kristen Wira Wacana Sumba
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Journal : Journal of Marine Research

 1 
Pengaruh Lama Waktu Pengukusan Suhu Suwari Terhadap Karakteristik Kamaboko Ikan Euthynnus affinis, Cantor 1849 Henggu, Krisman Umbu; Takanjanji, Petrus; Yohanes, Efran; Nalu, Noven Tinggi; Amah, Astuti Bomba; Benu, Marlon Jusak Rinaldy
Journal of Marine Research Vol 10, No 3 (2021): Journal of Marine Research
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jmr.v10i3.31344

Abstract

Kelimpahan ikan tongkol di Kabupaten Sumba Timur tersebut, tidak berkorelasi positif terhadap pemanfaatannya. Oleh karena itu, perlu dilakukan pengolahan lebih lanjut untuk meningkatkan pemanfaatan ikan tongkol. Salah satu produk yang dapat dihasilkan dari ikan tongkol ialah kamaboko. Faktor yang paling penting dalam produk kamaboko ialah kualitas kimia serta korelasinya terhadap kualitas organoleptik dan fisik (uji gigit). Penelitian ini difokuskan pada pengaruh perbedaan lama waktu pengukusan kamaboko pada suhu suwari (20 menit dan 30 menit) terhadap karakteristik fisika-kimia dan tingkat penerimaan produk kamaboko dari ikan tongkol. Data yang diperoleh lalu dianalisis statistik menggunakan uji beda (t-independent). Hasil penelitian menunjukkan perlakuan suhu pengukusan kamaboko 20 menit dan 30 menit memiliki kadar air berkisar 77,04-78,99%, protein 10,49-10,79% (berat basah), lemak kasar 2,91-2,12% (berat basah) dan pH berkisar 7. Hasil analisis statistik menunjukkan lama pengukusan hanya memberikan dampak signifikan (P<0,05) terhadap kadar air kamaboko. Sedangkan kualitas organoleptik menunjukkan, semakin lama waktu pengukusan pada suhu suwari, semakin tinggi tingkat kesukaan panelis terhadap warna yang mencapai skor 7 atau skala “suka”, tekstur yang mencapai skor 7-8 (suka hingga sangat suka), memiliki skor 6-7 (agak suka hingga suka) dan rasa kamaboko memiliki skor 7-8. Demikian pula pada tingkat kekenyalan (springiness) kamaboko, semakin lama waktu pengukusan tingkat kekenyalan semakin tinggi. Hasil analisis statistik tingkat kekenyalan kamaboko yang dihasilkan dengan perlakuan lama pengukusan suhu suwari tidak terdapat perbedaan nyata (P>0,05)  The abundance of tuna in East Sumba Regency is not positively correlated with its utilization. Therefore, further processing is needed to increase the utilization of tuna. One of the products that can be produced from tuna is kamaboko. This study focused on the effect of differences in kamaboko steaming time at suwari temperature on the physico-chemical characteristics and the level of acceptance of kamaboko products from Euthynnus affini. The data obtained were then analyzed statistically using a different test (t-independent). The results showed that the kamaboko steaming temperature treatment of 20 minutes and 30 minutes had moisture ranging from 77.04-78.99%, protein 10.49-10.79% (wet weight), crude fat 2.91-2.12% (wet weight) and pH around 7. The results of statistical analysis showed that the steaming time only had a significant impact (P<0.05) on the water content of kamaboko. Meanwhile, the organoleptic quality showed that the longer the steaming time at the Suwari temperature, the higher the panelist's preference for colors that reached a score of 7 or the "like" scale, textures that reached a score of 7-8 (“like” to “very like”), the appearance of a score of 6-7 (“somewhat like” to “like”) and the taste of kamaboko has a score of 7-8. Similarly, at the level of springiness of kamaboko, the longer the steaming time the higher the elasticity level. The results of statistical analysis of the elasticity level of kamaboko produced by the long treatment of steaming the temperature of Suwari there was no significant difference (P>0.05).   
Ekstraksi Garam Dari Rumput Laut Caulerpa Lentilifera Dengan Kombinasi Perlakuan Agitasi dan Non Agitasi Pada Suhu Yang Berbeda Ester Ruly Nomleni; Krisman Umbu Henggu; Firat Meiyasa
Journal of Marine Research Vol 11, No 4 (2022): Journal of Marine Research
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jmr.v11i4.35084

Abstract

Rumput laut Caulerpa lentilifera merupakan salah satu tumbuhan air yang bermanfaat untuk kehidupan manusia. Hal ini karena rumput laut memiliki kandungan gizi terutama serat pangan hingga kandungan mineral makro dan mikro yang cukup tinggi. Kandungan mineral makro dan mikro tersebut dapat dimanfaatkan sebagai garam fungsional. Metode ekstraksi garam rumput laut Caulerpa lentilifera yang digunakan dalam penelitian ini adalah perlakuan agitasi dan non agitasi pada suhu ekstraksi 70°C, 90°C dan 120°C. Ekstrak garam rumput laut yang dihasilkan lalu dianalisis kandungan natrium, kalium, rasio natrium-kalium (Na/K), Natrium-Klorida (NaCl), organoleptik dan rendemen. Hasil penelitian menunjukkan bahwa perbedaan metode ekstraksi (agitasi dan non agitasi) pada suhu ekstraksi yang berbeda (70°C, 90°C, 120°C) memberikan pengaruh terhadap kandungan kalium. Namun metode tersebut tidak turut memberikan pengaruh signifikan terhadap kandungan natrium. Kandungan natrium, kalium, dan Na:K terpilih berada pada perlakuan agitasi pada 120°C dengan rata-rata kandungan natrium sebesar 16,37 mg/kg, kalium 18,45 mg/kg, rasio Na:K 1,53 mg/kg. Sedangkan kandungan NaCl yang terkandung dalam ekstrak garam rumput laut berkisar antara 42,32-55,90 mg/kg. Penerimaan panelis (rasa, warna, aroma, tekstur) terhadap produk ekstrak garam rumput laut yang dihasilkan ialah memberikan kesan agak suka hingga sangat suka terutama pada rasa, aroma dan warna. Tingkat kesukaan tersebut terletak pada rasa asin (spesifik garam) dan terdapat sedikit rasa umami. Total rendemen ekstrak garam rumput laut Caulerpa lentilifera tertinggi diperoleh pada perlakuan agitasi dengan rata-rata rendemen mencapai 2,97%, sedangkan non agitasi hanya berkisar 1,41%.  Caulerpa lentilifera seaweed is one of the aquatic plants that is useful for human life. This is because seaweed has a high nutritional content, especially dietary fiber, due to the high content of macro and micro minerals. The macro and micro-mineral content can be used as functional salts. The salt extraction method of Caulerpa lentilifera seaweed used in this study was agitated and non-agitated at extraction temperatures of 70 °C, 90 °C, and 120 °C. The resulting seaweed salt extract was then analyzed for the content of sodium, potassium, sodium-potassium ratio (Na/K), sodium-chloride (NaCl), organoleptic and yield. The results showed that the different extraction methods (agitated and non-agitated) at different extraction temperatures (70 °C, 90 °C, and 120 °C) had an effect on the potassium content. However, this method did not have a significant effect on the sodium content. The selected sodium, potassium, and Na:K content were in agitation treatment at 120°C with an average sodium content of 16.37 mg/kg, potassium 18.45 mg/kg, Na:K ratio 1.53 mg/kg . While the NaCl content contained in the seaweed salt extract ranged from 42.32-55.90 mg/kg. The panelists' acceptance (taste, color, flavour, texture) of the resulting seaweed salt extract product was to give the impression of being somewhat like to really liking it, especially on taste, flavor, and color. The level of preference lies in the salty taste (specifically salt), and there is a slight umami taste. The highest total yield of Caulerpa lentilifera seaweed salt extract was obtained in the agitation treatment, with the average yield reaching 2.97%, while the non-agitated was only 1.41%.
Co-Authors Amah, Astuti Bomba Anita Tamu Ina Aprito Kapenga Tanahomba Astuti Bomba Amah Audrey Louise Makatita Ayub U.I. Meko Benu, Marlon Jusak Rinaldy Bustami Ibrahim Chening Nonci Lewi Dawa, Umbu P. L. Desi Ratnasari Ndai Ngana Efran Yohanes Elfis Umbu Katongu Retang Elfis Umbu Katonguretang Eman N Bureni Eman N Bureni Ester Ruly Nomleni Ferlinus Rawa Ndihi Firat Meiyasa Herman Hiwa Ngunju Imanuel Umbu Taralandu Mehakati Ivan Roberto Willy Kalaway, Rambu Yetti Lenian Gede Wadu Lusianus Heronimus Sinyo Kelen Marlon Jusak R Benu Marlon Jusak Rinaldy Benu Mayun Erawati Nggaba Nalu, Noven Tinggi Noven Tinggi Nalu Noven Tinggi Nalu Nur Azizah Nasution Ovie Ningsih Pebry Aisyah Putri Batubara Petrus Takanjanji Petrus Takanjanji Pipih Suptijah Rambu Fretty Clarita Ng. Djawa Rambu Fretty Nganggu Djawa Rambu Hada Indah Rivandi Yewangu Robinson Umbu Lapu Robinson Umbu Lapu Robinson Umbu Lapu Samsiana Arsyad Septiani Rambu Lingga Septiani Rambu Lingga Serlia Loda Babang Amah Shindy Hamidah Manteu Sribidanti Abbas Stevin Eben Haezer Landukura Suryaningsih Ndahawali Suryaningsih Ndahawali Takanjanji, Petrus Welma Pesulima Yanto Umbu Muri Yatris Rambu Tega Yatris Rambu Tega Yatris Rambu Tega Yetris Rambu Tega Yohanes, Efran Yoin Meissy Matulessy Yopi Nurdiansyah Yopi Nurdiansyah Yopi Nurdiasyah Yudha Gustial Radjah Yuliana Kolo Yustina djati ana riha