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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Teknologi Hasil Pertanian PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN

Ima Wijayanti

Unknown Affiliation

Author-ID : 2513831

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Social Sciences

Published : 5 Documents Claim Missing Document

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Articles

Optimization Making Glucosamine Hydrochloride (HCl GlcN) of Crab Shell Waste through Chemical Hydrolysis Alfiana Nurjannah; Darmanto Darmanto; Ima Wijayanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Processing of glucosamine from crab shell chitin can be done by chemical hydrolysis with hydrochloricacid (HCl). The purpose of this research was to determine the effect of chitin immersion by variousconcentrations of HCL toward glucosamine generated and the selected concentration of HCL to glucosaminechemical hydrolysis process. The material used in this study is crab shells from Betahwalang village, Demak,and the solvent is HCl and NaOH. Parameters are glucosamine yield, melting point, loss on drying (LoD),PH and spectrum analysis with FTIR method. Research using experimental design completely randomizeddesign three times treatment with repetition. The results were analyzed using analysis of variance (ANOVA)to determine the differences between treatments concentration of 27%, 32% and 37%. The selected weretested with honestly significant difference test. The results showed differences in the concentration of HClused cause differences in the characteristics of the resulting glucosamine. The higher HCl concentrationsused, the lower the rendemen results and melting point. The selected HCL treatment concentration was at27% observed from glucosamine yield (18.39%) and the melting point (192-195oC). The treatment of 37%produces LoD (0.647%), pH (4.01) and spectrum glucosamine is an O-H group (3297.75/cm), the group ofN-H (1617.53/cm), the group of C-N (1394.94/cm).Keywords: crab shells, chitin, melting point, glucosamine

The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus) Tri Winarni Agustini; Yudhomenggolo Sastro Darmanto; Ima Wijayanti; Putu Har Riyadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fish meat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes.

PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN Lukita Purnamayati; Ima Wijayanti; Apri Dwi Anggo; Ulfah Amalia; Sumardianto Sumardianto
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.

2. Pengaruh Konsentrasi Enzim Papain terhadap Kadar Proksimat dan Nilai Rendemen Hidrolisat Protein Ikan Bandeng (Chanos chanos Forks) Ima Wijayanti; Romadhon Romadhon; Laras Rianingsih
Pena Akuatika Jurnal Ilmiah Perikanan Dan Kelautan Vol 12, No 1 (2015): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

Milkfish with high protein content has potential as the raw material of HPI and HPI review of the fish has not been implemented. This study aims to determine the effect of the concentration of the enzyme papain to the quality of the protein hydrolyzate of fresh milkfish (Chanos Chanos Forsskal). This study was conducted laboratory experimentally. The trial design used in this study was complete random design to analyze the effect of papain enzyme concentrations (4%, 5%, and 6%) toward the quality of protein hydrolyzate of milkfish. Protein hydrolyzate of milkfish could be produced by enzymatic hydrolysis using papain enzyme. The observed parameters were the yield and the proximate level (level of protein, fat, water, and ash). Type of enzyme and concentration had significant effect toward the proximate level of protein, fat, water, and yield, but not significant toward the level of ash. The optimal condition to hydrolyze milkfish flesh into protein hydrolyzate was by using papain enzyme with concentration of 5% (b/v). Keyword: Milkfish, hydrolyzate of protein, enzyme papain

KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE Asnani Asnani; Indriani Indriani; Amir Husni; Nurfitri Ekantari; Suadi Suadi; Ima Wijayanti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 18, No 2 (2022): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.18.2.119-124

Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.

Co-Authors Alfiana Nurjannah Apri Dwi Anggo Asnani Asnani Darmanto Darmanto Indriani Indriani Laras Rianingsih Lukita Purnamayati Nurfitri Ekantari Putu Har Riyadi Romadhon Romadhon Suadi Suadi Sumardianto Sumardianto Tri Winarni Agustini Ulfah Amalia Yudhomenggolo Sastro Darmanto

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