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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF)
Dewi Kartika Sari
Fakultas Perikanan Dan Kelautan Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Medicine & Pharmacology Public Health Other

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Profile Albumin and Beta Carotene Formula Instant Baby Porridge Dewi Kartika Sari; Ali Rosidi; Hafni Rahmawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.445 KB) | DOI: 10.17844/jphpi.v20i3.19817

Abstract

Complementary feeding of breast milk should be given to infants after 6 months to increase nutritionalneeds. Instant baby porridge is known as one of complementary feeding of breast milk which is hygienic,easy to serve, and known by. Protein and vitamin A from snakehead fish (Ophiocephalus striatus) meal andpumpkin (Cucurbita moschata) flour can be used to improve the nutrition content of baby porridge . Thepurpose of this study was to determine the albumin and beta-carotene profiles of instant baby porridgesubstituted by 15 and 20% of snakehead fish meal and 10 and 15% of yellow pumpkin flour. Preparationof instant baby porridge carried out bydry mixing method. All ingredients wereapplied indriy condition,then mixed according to the standard of the formula of MP-ASI. The appearance ofinstant baby porridgewas yellowness and ready to eat after brewed with hot water (±60oC) with a ratio of 1 : 1. The results showedthat t instant baby porridge with 20% of snakehead fish meal and 15% of pumpkin flour substitution has thehighest albumin and beta carotene profiles which the value were 2.20% and 3.40 mg/100 g or 283.33 μg/100g vitamin A, respectively.
Snakeskin Gourami (Trichogaster pectoralis) Stick High in Protein and Calcium as of Fish Product Diversification Dewi Kartika Sari; Hafni Rahmawati; Susilawati Susilawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.754 KB) | DOI: 10.17844/jphpi.v22i2.27770

Abstract

Snakeskin gourami (Trichogaster pectoralis) is a freshwater fish often consumed by the people of South Kalimantan. The meat and the bones of this fish can be processed into protein and calcium-rich fish sticks. This study was aimed to analyze the sensory and chemical characteristics of snakeskin gourami stick. The meat and bones of the fish were added into sticks ingredients with the proportion of 0; 20; 40 and 60%. The results showed that the addition of fish meat and bones significantly affected the sensory characteristics particularly on the aroma and the taste of fish sticks, as well as the chemical quality including protein, fat, carbohydrate, water, ash, and calcium content. The sticks made with 60% of the fish meat and bones were more preferred and gave better chemical characteristics than those made with the other proportions.
Bioavailabilitas Fortifikan, Daya Cerna Protein, serta Kontribusi Gizi Biskuit yang Ditambah Tepung Ikan Gabus (Ophiocephalus striatus) dan Difortifikasi Seng dan Besi Dewi Kartika Sari; Sri Anna Marliyanti; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.727 KB) | DOI: 10.22146/agritech.9429

Abstract

This research aimed to evaluate the bioavailability of fortificant, protein digestibility, and nutrition contribution of biscuits supplemented with snakehead fish flour and fortified with Zn and Fe. Randomized complete design was used in this research which consisted of two steps, namely: 1) Zn and Fe microencapsulation, 2) formulation of biscuit supplemented with fish flour 15% which fortified with Zn and Fe. Level of Zn and Fe per servingsize were to meet 25%, 50% and 100% of RDA. Based on ANOVA showed that there were no significantly difference on bioavailability of Zn and Fe on various fortification level (p>0.05). Biscuits fortified with Zn and Fe to meet 50% RDA per serving size had the highest bioavailability of 76.32% and 41.80%, respectively. This biscuits was chosen for further analysis namely physical and chemical characteristics and protein digestibility. Result of analysis showed that the chosen biscuits more crunchy than those the commercial biscuits. Each a hundred grams of biscuits contained moisture, ash, protein, fat, carbohydrate, energy, Fe and Zn of about 2.73 g, 2.80 g, 13.34 g, 24.53 g, 57.32 g , 503 kcal, 11.7 % and 8.83%, respectively and had protein digestibility of 78.45%. This biscuits was in range of quality standards for biscuits SNI 01-2973-1992. The contribution of the chosen biscuits on RDA of energy, protein, Fe and Zn were 19,48%; 20,51%; 74,44%; 54.44%, respectively.ABSTRAKPenelitian ini bertujuan untuk mempelajari bioavailabilitas fortifikan, daya cerna protein, dan kontribusi gizi biskuit ikan gabus yang ditambahkan tepung ikan gabus dan difortifikasi dengan Zn dan Fe. Rancangan percobaan yang digunakan adalah RAL. Penelitian terdiri atas dua tahap, yaitu pertama adalah melakukan mikroenkapsulasi mineral Zn dan Fe, kedua formulasi biskuit berbasis 15% tepung ikan gabus yang difortifikasi dengan mineral Zn dan Fe dengan taraf fortifikasi, yaitu sebesar 25%, 50%, dan 100% AKG per serving size. Terhadap biskuit yang dihasilkan dilakukan analisis bioavailabilitas Zn dan Fe. Hasil sidik ragam menunjukkan bahwa bioavailabilitas Zn dan Fe tidak berbeda nyata pada berbagai taraf fortifikasi (p>0.05). Biskuit hasil fortifikasi Zn dan Fe sebesar 50% AKG memiliki bioavailabilitas tertinggi, yaitu masing-masing 76,32% dan 41,80%. Formula biskuit ini dipilih untuk dianalisis lebih lanjut, yang meliputi analisis sifat fisik, kimia, dan daya cerna protein. Hasil analisis menunjukkan bahwa biskuit terpilih tersebut lebih renyah daripada biskuit komersial. Dalam 100 g biskuit tersebut terkandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 2,73 g; 2,08 g; 13,34 g; 24,53 g; 57,32 g; serta energi sebesar 503 kkal. Kadar Fe dan Zn biskuit terpilih tersebut adalah 11,7 mg dan 8,83 mg/100 g; dengan daya cerna protein sebesar 78,45%. Biskuit berbasis tepung ikan gabus 15% yang difortifikasi Zn dan Fe sebesar 50% AKG memenuhi standar kualitas biskuit SNI 01-2973-1992. Kontribusi biskuit terpilih terhadap AKG energi, protein, Fe dan Zn berturut-turut adalah 19,48%; 20,51%; 74,44%; 54.44%.
Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus) Dewi Kartika Sari; Sri Anna Marliyati; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.942 KB) | DOI: 10.22146/agritech.9501

Abstract

This study was aimed to investigate functional biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of biscuit dough.  Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color and overall. Based on subjects acceptance, biscuit formula with 15% snakehead fish flour substitution was selected.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.
Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation Normayanti Normayanti; Dewi Kartika Sari; Rita Khairina
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6172

Abstract

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.
Pemanfaatan By Product Pengolahan Ekstrak Albumin Ikan Gabus Menjadi Abon Ikan Di LPM Kelurahan Sekumpul Dewi Kartika Sari; Rita Khairina; Karenina Mursida; Dita Amalia Mahmudah
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 6 No 3 (2022): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v6i3.636

Abstract

The by-product of processing snakehead fish albumin extract is obtained in the form of fish meat with a tasteless taste because the fish juice has been separated in the form of albumin extract. The by product can still be used as other processed products, by adding a mixture of spices to obtain a product, namely shredded fish. The objectives of this service activity are (1) to increase the added value of by product processing snakehead fish albumin extract into a selling value product, namely shredded fish and (2) as an effort to accelerate community empowerment in an area by utilizing local potential in the area. The method of PKM activities at LPM Kelurahan Sekumpul uses counseling, training, demonstration and evaluation techniques of service activities. The conclusions of this service activity, namely (1) the processing of shredded fish is an effort to optimize the utilization of by-product processing of snakehead fish albumin extract into products that have economic value; (2) shredded fish made from snakehead fish albumin can be an option to increase fish consumption in an effort to meet the nutritional adequacy of the community, especially the fulfillment of animal protein sources; (3) the results of the evaluation of the level of understanding of the target audience on the criteria of understanding and practicing the service material increased by 46.7%, then on the criteria of understanding and not practicing it decreased by 26.6% and on the criterion of understanding slightly decreased by 20%.
Co-Authors Ali Khomsan Ali Rosidi Dita Amalia Mahmudah Hafni Rahmawati Karenina Mursida Lilik Kustiyah Normayanti Normayanti Rita Khairina Sri Anna Marliyanti Sri Anna Marliyati Susilawati Susilawati Tommy Marcelino Gantohe