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All Journal Media Teknologi Hasil Perikanan Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Andi Noor Asikin
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Mulawarman, Samarinda
Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media

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KARAKTERISTIK EDIBLE FILM DARI KAPPA KARAGENAN Kappaphycus alvarezii DENGAN JENIS PLASTICIZER BERBEDA (Characteristics of Edible film From Kappa Carrageenan Kappaphycus alvarezii With Different Plasticizers) Diah Rakhmi Indriani; Andi Noor Asikin; Ita Zuraida
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 17, No 1 (2021): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.17.1.%p

Abstract

Kemasan sebagai alat pelindung produk dari kerusakan yang banyak digunakan yaitu plastik sintetis memiliki harga relatif murah dan mudah didapat tetapi sukar terurai sehingga menimbulkan pencemaran lingkungan. Edible film merupakan alternatif bahan pengemas yang ramah lingkungan. Tujuan penelitian ini untuk mengetahui pengaruh jenis plasticizer terhadap karakteristik edible film dari karagenan K. alvarezii. Metode penelitian yang digunakan yaitu eksperimental laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan perbedaan jenis plasticizer (Gliserol, sorbitol, sukrosa dan glukosa). Analisis data menggunakan Sidik ragam dan apabila terdapat perbedaan perlakuan dilakukan uji lanjutan Uji Tukey. Hasil penelitian menunjukkan bahwa jenis plasticizer yang berbeda tidak berpengaruh terhadap karakteristik edible film dari karagenan (kuat tarik, elongasi, dan ketebalan film) namun memberikan pengaruh terhadap laju transmisi uap air. Karakteristik terbaik diperoleh pada edible film karagenan dengan plasticizer gliserol dihasilkan nilai kuat tarik 22,81 MPa, elongasi 4,01%, ketebalan 0,0178 mm, dan laju transmisi uap air 3,5413 g/m2.jam. Packaging as a protective device for products from damage widely used namely synthetic plastic has a relatively cheap price and is easy to obtain but difficult to decompose, causing environmental pollution. Edible film is an alternative packaging material that is environmentally friendly. The aim of this research was to determine the effect of the type of plasticizer on the characteristics of edible films from K. alvarezii carrageenan. The research method used was experimental laboratory using a Completely Randomized Design (CRD) with different types of plasticizers (Glycerol, sorbitol, sucrose and glucose). Data analysis using Analysis of Variance and if there were differences in treatment, the Tukey Test continued. The results showed that the different types of plasticizers did not affect the characteristics of edible film from carrageenan (tensile strength, elongation, and film thickness) but had an influence on the transmission rate of moisture. The best characteristics were obtained from carrageenan edible film with glycerol as plasticizer which resulted in tensile strength values of 22.81 MPa, elongation of 4.01%, thickness of 0.0178 mm, and water vapor transmission rate of 3.5413 g/m2.hour.
Pengaruh Suhu Perebusan terhadap Karakteristik Fisikokimia Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) Stefanus Lupu Kondolele; Andi Noor Asikin; Indrati Kusumaningrum; Seftylia Diachanty; Ita Zuraida
Media Teknologi Hasil Perikanan Vol. 10 No. 3 (2022)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.10.3.2022.34938

Abstract

Fish bone powder is a product derived from fish body parts that are still rarely used. In general, in making fish bone powder, it is boiled at a certain temperature. This study aims to determine the effect of boiling temperature on proximate and calcium levels in Spanish mackerel (Scomberomorus commerson) bone flour. The boiling temperature treatments used were: without boiling (P0), boiling at 60°C (P1), boiling at 80°C (P2), and boiling at 100°C (P3). This study used a completely randomized design with three replications for yield, proximate, calcium content, phosphorus content, color test and density of kamba. The results indicated that the different boiling temperatures had a significant effect (p<0.05) on the yield value, kamba density, protein content, fat content, calcium content and phosphorus content, but had no significant effect (p>0.05) on moisture content, ash content and whiteness.Keyword:     Spanish mackerel bone flour, boiling temperature, proximate, mineral. Tepung tulang ikan merupakan produk yang berasal dari bagian tubuh ikan yang masih jarang dimanfaatkan. Pada umumnya dalam pembuatan tepung tulang ikan melalui proses perebusan dengan suhu tertentu. Penelitian ini bertujuan untuk mengetahui pengaruh suhu perebusan terhadap karakteristik fisikokimia pada tepung tulang ikan tenggiri (Scomberomorus commerson). Perlakuan suhu perebusan yang digunakan adalah: tanpa perebusan (P0), perebusan pada suhu 60°C (P1), perebusan pada suhu 80°C (P2), serta perebusan pada suhu 100°C (P3). Penelitian ini menggunakan Rancangan Acak Lengkap dengan tiga kali ulangan untuk uji rendemen, proksimat, kalsium, fosfor, uji warna dan densitas kamba. Hasil analisis menunjukkan bahwa suhu perebusan yang berbeda memberi pengaruh nyata (p<0,05) terhadap nilai rendemen, densitas kamba, kadar protein, kadar lemak, kadar kalsium dan kadar fosfor, namun tidak berpengaruh nyata (p>0,05) terhadap nilai kadar air, kadar abu dan derajat putih.Kata kunci:  Tepung tulang ikan tenggiri, suhu perebusan, proksimat, mineral.
Co-Authors Diah Rakhmi Indriani Indrati Kusumaningrum Ita Zuraida Seftylia Diachanty Stefanus Lupu Kondolele