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All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Daun: Jurnal Ilmiah Pertanian dan Kehutanan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Tropical Fisheries
Sulistyaningrum, Tyas Wara
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary

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Journal : JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE)

 1 
Optimalisasi Penambahan Rumput Laut (Eucheuma cottoni) dengan Konsentrasi 2%, 4%, 6% dan 8% Terhadap Sifat Fisik Sosis Ikan Lele (Clarias gariepinus) Tyas Wara Sulistyaningrum
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 7, No 2 (2018): Desember 2018
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

This research aims to increase the usability of seaweed (Eucheuma cottoni) as one of the result of the waters of the sea, also to find out the optimum concetration of additional seaweed towards physical characteristic of catfish (Clarias gariepinus) sausage with the research benefit to utilize the seaweed optimally. The data were collected based on the result of monitoring towards physical experiment (folding test). Based on the result of the folding test toward catfish sausage so it could be conclude that the addition of 2% seaweed was the optimum adding, it stated in the value of the highest average score that was obtained in folding test (4.43). Keywords : optimalization, physical experiment, seaweed, sausage
Kajian Pengemasan yang Berbeda Wadi Ikan Jelawat (Leptobarbus hoevenii) dengan Formula Campuran Media Beras dan Wijen Petrus Petrus; Tyas Wara Sulistyaningrum; Evnaweri Evnaweri
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 10, No 2 (2021): JIHT Desember 2021
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

Fermented Mad Barb (Leptobarbus hoevenii) fish with mixed media of rice and sesame is an innovative product with added value. The better the packaging of the fermented mad barb fish will extend the shelf life of it. The aim of this research was to determine the best packaging which based on the growth of the bacterial colonies and the level of consumer acceptance of fermented mad barb fish which has been stored for 30 days at the room temperature. This research used Complete Randomized Design (CRD) with 3 different treatments and 3 repetitions or tests. The treatment in this research was using standing pouch, aluminum foil, and polypropylene (PP) plastic to package the fermented mad barb fish. In this research, the fermented mad barb fish products were stored for 30 days in room temperature then TPC and organoleptic testing were carried out after, where the samples were tested and observed on day 0, day 15, and day 30. The result of this research showed that the packaging of fermented mad barb fish using PP plastic with vacuum technique had good results. It can be seen from the result of the TPC test with the total number of bacterial colonies on the 30th day was the lowest among the others. In organoleptic test also showed that the packaging of fermented mad barb fish showed better results than other packaging in terms of aroma, taste, texture and color. Keyword : Fermented, Mad Barb Fish, packaging
Kajian penambahan sorbitol dan teknik pencucian terhadap kualitas fisik kamaboko ikan Belut (Synbrancus bangalensis) Norhayani Norhayani; Tyas Wara Sulistyaningrum
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 7, No 2 (2018): Desember 2018
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

This research aims to gained a new innovative work about diversification of fishery product in a form of eel kamaboko (Synbranchus bengalensis) with best texture, interesting, has optimum durable, high nutrition, had been tested and accepted by the consumer. The data were collected based on the result of the tracking toward physical test. Based on the result of the tests can be conclude that the adding of sorbitol and washing for 3 (three) times affected the improvement of the texture quality and the presentation of eel kamaboko where eel kamaboko that has been produce does not have hollow or cavity and has brighter color. Keywords : Eel (Synbranchus bengalensis), kamaboko, kualitas fisik, sorbitol.
Co-Authors Evnaweri Evnaweri Evnaweri Norhayani Norhayani Petrus Petrus Wahyuni Said