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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

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Title

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.

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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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia