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All Journal Berkala Perikanan Terubuk PERTANIAN TROPIK Journal of Fisheries and Marine Applied Science
Ayu Diana
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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PENGARUH PENGGUNAAN CRUDE ENZIM PYLORIC CAECA DAN LAMA FERMENTASI TERHADAP MUTU BEKASEM IKAN BILIH (Mystacoleucus padangensis) Syahrul '; Dewita '; Ayu Diana
Berkala Perikanan Terubuk Vol 37, No 1 (2009): Februari 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (722.032 KB) | DOI: 10.31258/terubuk.37.1.%p

Abstract

The objective of this research was to find out the influence of enzymepyloric caeca and fementation duration to quality bekasem bilih fish. Qualityparameters measured were using preferred test, pH, acid number, protein, water,and NPN. Results of the research hopely could be used as a business an alternativefor farmers to produce bekasem bilih fish. Bekasem fermentation product is afresh water fish that taste sour.Research method used was the method of experimental design, wasComplete Random Design (RAL), with two factors, namely the three levels Afactors without pyloric caeca enzim, pyloric caeca 25% (E25), and the addition ofenzyme pyloric caeca concentration of 50% (E50). B factors three levelsfermentation duration: 5 (T5), 10 (T25), and 15days (T15).Results of research on the level of consumer acceptance bekasem bilih fish(Mystacoleucus padangensis) treatment with the addition of enzyme extractpyloric caeca generally preferred by consumers. During the fermentation pH valueand protein tend to decline, as well as water content, NPN, and acid number.Instead tend to decline protein content tend to increase during fermentation. pHvalues ranging from 4.0 to 5.0, the water concentration 32.20% - 33.85% , NPN16%- 1.29%, and acid number 36.99% - 55.22%.
Hanpen Fish Cake, Rough Flathead (Grammoplites scaber) Diversification Product Lubis, Novita Sari; Diana, Ayu; Yusfiani, Marnida
Jurnal Pertanian Tropik Vol. 7 No. 1 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (989.747 KB) | DOI: 10.32734/jopt.v7i1.3840

Abstract

ABSTRACT Rough flathead (Grammoplites scaber) is a non-economical and white-fleshed fish. It's suitable for fish-based processing products. Hanpen is one of the Japanese fish cake. Diversification of surimi-based Rough flathead becomes Hanpen. This research studied the consumer acceptance and chemical composition of Hanpen Rough flathead. The experimental methods are used in this research with 3 treatments and Deuteronomy, the addition of surimi Rough flathead A1 = 100 g, A2 = 150 g, and A3 = 200 g. The randomized block data, ANOVA, was performed to analyze the data. The results showed that Hanpen Rough flathead product that can be accepted by panelists is A2 treatment, which scores 7,28 at like level specification. The addition of surimi Rough flathead had a significant effect (p<0,05) on organoleptic test parameters (appearance, aroma, taste, and texture) and proximate tests (crude protein, crude fat, water content, ash content, and carbohydrate) to Hanpen. The highest value of proximate test for three treatments were crude protein = A1 (5,36); carbohydrate = A1 (11,36); crude fat = A2 (0,39); water content = A3 (83,67); dan ash content = A2 (2,84).   References Agustin, T. I. (2012). Mutu fisk dan Mikrostruktur Kamaboko Ikan Kurisi ( Nemipterus nematophorus ) dengan  Physical and Microstructure Quality of Kamaboko Kurisi Fish. JPHPI, Masyarakat Pengolahan Hasil Perikanan Indonesia, 15(1), 18–26. Bozova, B., & Centinkaya, S. (2019). Surimi and surimi products. 2nd International Symposium on Limnology and Freshwater Fiheries. BPS. (2019). Produksi Perikanan menurut Asal Tangkapan di Kota Tanjungbalai 2010 - 2017. Retrieved March 23, 2020, from https://tanjungbalaikota.bps.go.id/dynamictable/2017/07/12/110/produksi-perikanan-menurut-asal-tangkapan-di-kota-tanjungbalai-ton-2010-2017.html Damanik, M. R. S., Sriadhi, Habibi, M. R., & Harefa, M. S. (2018). Diversifikasi Pengolahan Ikan sebagai Upaya Peningkatan Ekonomi Masyarakat Nelayan Desa Bagan Serdang Kecamatan Pantai Labu Kabupaten Deli Serdang. Jurnal Pengabdian Kepada Masyarakat, 23(4), 455–459. Diana, A., & Lubis, A. F. (2018). Peningkatan Potensi Ikan Baji - Baji ( Grammoplites scaber ) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku. AGRINTECH: Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(1), 14–22. Ilza, M., & Siregar, Y. I. (2015). Sosialisasi penambahan minyak perut ikan jambal siam dan minyak ikan kerapu pada bubur bayi untuk memenuhi standar omega 3 dan omega 6. Jphpi, 18, 262–275. https://doi.org/10.17844/jphpi.2015.18.3.262 Jia, R., Katano, T., Yoshimoto, Y., Gao, Y., Nakazawa, N., Osako, K., & Okazaki, E. (2020). Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing. Food Hydrocolloids, 104(February), 105732. https://doi.org/10.1016/j.foodhyd.2020.105732 Karsa, A. (2004). Kebiasaan Makanan Ikan Baji-baji (Grammoplites scaber (Linnaeus, 1758)) di Perairan Mayangan, Subang, Jawa Barat. Institut Pertanian Bogor. Kim, S. K. (2013). Seafood processing by-products: Trends and applications. Seafood Processing By-Products: Trends and Applications, 9781461495(March 2014), 1–597. https://doi.org/10.1007/978-1-4614-9590-1 Kobayashi, Y., Huge, J., Imamura, S., & Hamada-Sato, N. (2016). Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing. Allergology International, 65(3), 272–279. https://doi.org/10.1016/j.alit.2016.01.002 Kwon, Y.-M., & Lee, J.-S. (2013). A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour. Korean Journal of Human Ecology, 22(1), 189–200. Laksono, U. T., Suprihatin, S., Nurhayati, T., & Romli, M. (2019). Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 198–208. https://doi.org/10.17844/jphpi.v22i2.27373 Motamedi, M., Teimori, A., Amiri, V., & Hesni, M. A. (2020). Characterization of age-dependent variability in the flank scales of two scorpaeniformes fishes by applying light and scanning electron microscopy imaging. Micron, 128(September 2019), 102778. https://doi.org/10.1016/j.micron.2019.102778 Nurhadi, B., & Nurhasanah, S. (2010). Sifat Fisik Bahan Pangan. Bandung: Widya Padjajaran. Radityo, C., Darmanto, Y., & Romadhon, R. (2014). Pengaruh Penambahan Egg White Powder Dengan Konsentrasi 3% Terhadap Kemampuan Pembentukan Gel Surimi Dari Berbagai Jenis Ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(4), 1–9. Rijal, M. (2017). Diversifikasi Produk Olahan Ikan Bagi Ibu-Ibu Nelayan di Dusun Mamua Kabupaten Maluku Tengah. Jurnal Biology Science & Education, 6(2), 159–170. Satam, S. B., Sharangdhar, S. T., Sharangdhar, M. T., Sajid, I. K., & Sonawane, U. D. (2004). Surimi : The " High-Tech " Raw Material from Minced Fish Meat. Fishing Chimes, 24(8), 49–55. Silovs, M. (2018). Fish processing by-products exploitation and innovative fish-based food production. Research for Rural Development, 2(May), 210–215. https://doi.org/10.22616/rrd.24.2018.074 Simanjuntak, C. (2016). Hubungan Konsumsi Ikan dengan Tingkat Kecukupan Protein Anak Balita pada Keluarga Nelayan Kelurahan Pasir Bidang Kecamatan Sarudik Kabupaten Tapanuli Tengah. Retrieved from http://repositori.usu.ac.id/handle/123456789/16639 Simanjuntak, C. P. ., & Zahid, A. (2009). Kebiasaan Makanan dan Perubahan Ontogenetik Makanan Ikan Baji-Baji (Grammoplites scaber) di Pantai Mayangan, Jawa Barat. Jurnal Iktiologi Indonesia, 9(1), 63–73. Standar-Nasional-Indonesia. (2013). SNI 2694 Surimi. Jakarta: Badan Standarisasi Nasional. Syahputra, I., & Susetya, I. E. (2018). Struktur Komunitas Moluska di Estuari Desa Bagan Asahan Kecamatan Tanjung Balai Kabupaten Asahan. Aquacoastmarine, 6(4), 122–131. Vikas, Kumar, R., Ganganand, S. S., & Jaiswar, A. K. (2016). Discrimination of Species of Genera Grammoplites and Cociella ( Family : Discrimination of Species of Genera Grammoplites and Cociella ( Family : Platycephalidae ) Occurring in Indian Waters , Based on Multi-variate Analysis. (March 2017). Vikas, Rao, B. M. S., Jaiswar, A. K., & Lakra, W. S. (2018). Taxonomic evaluation of Grammoplites scaber ( Linnaeus , 1758 ) and G . Suppositus ( Troschel , 1840 ) from Indian waters Wardhani, R. M. (2010). Diversifikasi produk olhan ikan ( Abon Tuna , Dendeng Lemuru , Krupuk Rambak Tuna ). Agritek, 11(2), 54–64. Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka. Yu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., & Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies, 60(October 2019), 102305. https://doi.org/10.1016/j.ifset.2020.102305 Yusfiani, M., Diana, A., & Ansari, A. (2019). Perbandingan Chitosan buatan dari hasil samping industri pembekuan udang dengan Chitosan komersil terhadap pengawetan mutu kesegaran ikan Nila (Oreochromis niltoticus). Jurnal Pertanian Tropik, 6(3), 262–269. Retrieved from https://talenta.usu.ac.id/jpt/issue/view/279
Hedonic Attributes of Mussels Sauce as Seasoning : Kajian Uji Kesukaan Saus Kerang sebagai Seasoning Yusfiani, Marnida; Diana, Ayu; Ridhayani, Ahyani; Harahap, Muchsin; Syakura, Abd.
Jurnal Pertanian Tropik Vol. 7 No. 2 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.077 KB) | DOI: 10.32734/jopt.v7i2.4309

Abstract

ABSTRACT North Sumatera east coastal, had abundance the type of mussels. The mussels processed limitless as daily dish. Diversification is required the mussels process to become mussels sauce. The aim of the research is to know the panellists acceptance of the mussels sauce. The experimental methods are used in this research with 3 treatments and 3 repetition. The different of mussels were A1, Anadara granosa; A2, Perna viridis; and A3, Anadara cunearca. Hedonic formulation, the research parameter. SNI 01.2346-2006 the hedonic formulation and ANOVA, was performed to analyse the data. The result showed that the mussels sauce product that can be accepted by panellists A21 treatment, which score 4,79 at like level specification. In after taste parameter, A2 had significant effect (p > 0,05). Keywords: mussels, mussels sauce, hedonic, after taste, seasoning. ABSTRAK Pesisir pantai timur Sumatera Utara, memiliki kelimpahan berbagai jenis kerang-kerangan. Olahan kerang terbatas sebagai lauk untuk dikonsumsi sehari – hari. Perlu dilakukan diversifikasi olahan kerang menjadi saus kerang. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap saus kerang. Metode eksperimen yang digunakan dengan 3 perlakuan dan 3 pengulangan. Jenis kerang yang berbeda yaitu A1, Kerang darah (Anadara granosa); A2, Kerang hijau (Perna viridis); dan A3, Kerang bulu (Anadara cunearca).  Parameter pengamatan yaitu uji hedonik. Analisis data menggunakan SNI 01.2346-2006 formulasi hedonik dan Analysis of Varians (ANOVA). Hasil penelitian diperoleh produk yang dapat diterima oleh panelis pada uji kesukaan adalah pada perlakuan A21, dengan nilai 4,79 spesifikasi suka. Pada uji setelah rasa, A2 memberikan pengaruh nyata (p > 0,05). Kata Kunci: Kerang, saus kerang, tingkat kesukaan, setelah rasa, seasoning.
Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda Ridhayani Lubis, Ahyani; Diana, Ayu; Hermanto; Muhajjir
Jurnal Pertanian Tropik Vol. 9 No. 1 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.222 KB) | DOI: 10.32734/jopt.v9i1.8517

Abstract

Shrimp is one of the most popular types of seafood. Processed in any way, such as fried, steamed, baked, or made into a salad, shrimp is still delicious to eat. Marinating is the process of soaking meat in a marinade, before it is further processed. This study aims to determine the level of consumer acceptance of the manufacture of swallow shrimp marinade with different spice processing based on the hedonic test and to determine the nutritional content of the best value from the hedonic test of shrimp marinade with different spice processing. The shrimp marinade research method was divided into three stages. The first stage is sample and material preparation, the second stage is making shrimp marinade and the third stage is hedonic and proximate testing of the marinade. The research treatment design used was a completely randomized design (CRD). The results of the study obtained the best value from the hedonic test of shrimp marinade with the criteria of appearance = 6.30, aroma = 6.46, texture = 6.46 and taste = 5.85. The results of the test of the nutritional content of the marinade were based on the best value of the hedonic test results, namely water content = 73.61%, ash content = 5.45%, fat content = 0.31, protein content 19.26% and carbohydrate content 1.38.Keywords: Swallowed shrimp, Marinated, Hedonic Test, Proximate Test
Abon Studi Pembuatan Bakpao dengan Bahan Pengisi Abon dari Variasi Kerang yang Berbeda Terhadap Uji Penerimaan Konsumen: Studi Pembuatan Bakpao dengan Bahan Pengisi Abon Diana, Ayu; Lubis, Ahmad Fauzan; Fikri, Muhammad Zakiyul
Journal of Fisheries and Marine Applied Science Vol 2 No 2 (2024): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfmas.v2i2.365

Abstract

Shellfish meat is a source of animal protein that has a more complete amount of amino acids than vegetable protein. Shellfish processing is still mostly done traditionally. The potential for shellfish to be developed into a food product is very large, but the biggest challenge is the characteristic that has a fishy smell, high elasticity, and texture that is not attractive. Bakpao products are selected to be combined with shredded shellfish filler to cover the texture and aroma that is less attractive in shellfish preparations. This study aims to determine the level of consumer acceptance of processed products bakpao with shredded shellfish filler variation. This research method is carried out in three stages. The first stage is the stage of preparation of raw materials for kerang lentera, kerang bulu, kerang tahu, and the manufacture of shredded shells. The second stage is the stage of making shredded-filled buns. The third stage of research is the stage of hedonic testing to determine consumer acceptance. The results obtained in the manufacture of shredded bakpao from different shellfish variations, namely kerang lentera (Lingula unguis), kerang bulu (Anantara antiquate), and kerang tahu (Meritix-meritrix) have their characteristics in taste, appearance, aroma, and texture so that they can get the value of consumer preferences. The results of the hedonic test in this study found that the best appearance test results are treatment P2 (5,05), the smell highest value is P2 (4,68), the best taste test is P2 (5,06), and the best texture value is P2 (5.23). Based on the overall results of a hedonic test that the highest preference value of the bakpao with different variations of shredded shellfish is bakpao with variations of shellfish feathers (P2).
Co-Authors Dewita &#039; Hermanto Lubis, Ahmad Fauzan LUBIS, NOVITA SARI Muchsin Harahap Muhajjir Muhammad Zakiyul Fikri Ridhayani Lubis, Ahyani Ridhayani, Ahyani Syahrul &#039; Syakura, Abd. Yusfiani, Marnida