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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

Author-ID : 2514714

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Medicine & Pharmacology Public Health Other

Published : 6 Documents Claim Missing Document

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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)

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)

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.

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

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia