Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

1.066

P-Index

This Author published in this journals

All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jukung (Jurnal Teknik Lingkungan) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Tropical Wetland Journal Jurnal Abdi Insani Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan

Hafni Rahmawati

Universitas Lambung Mangkurat

Author-ID : 3135466

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Other

Published : 10 Documents Claim Missing Document

Claim Missing Document

Articles

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.

PENINGKATAN KANDUNGAN PROTEIN MIE BASAH DENGAN PENAMBAHAN DAGING IKAN BELUT (Monopterus albus Zuieuw) Candra Candra; Hafni Rahmawati
Jukung (Jurnal Teknik Lingkungan) Vol 4, No 1 (2018): MARET 2018
Publisher : Program Studi Teknik Lingkungan Fakultas Teknik Universitas Lambung Mangkurat

Tujuan riset ini adalah mempelajari pengaruh penambahan daging ikan belut (Monopterus albus Zuieuw) terhadap karakteristik kimia dan organoleptik mie basah. Mie basah yang beredar di pasaran memiliki kandungan nutrisi kurang baik, yaitu kadar airnya mencapai 52% sehingga daya awet rendah hanya bisa bertahan 40 jam pada suhu ruang, berbau asam, berlendir dan kadar protein rendah (4%). Penambahan daging ikan belut pada mie basah sebanyak 4 taraf yaitu 0; 1,5; 3; dan 4,5 %. Data hasil menunjukan peningkatan signifikan (p<0,05) untuk kadar protein, lemak dan abu. Sedangkan pada kadar air dan karbohidrat terjadi perubahan signifikan (p<0,05). Berdasarkan data hasil uji organoleptik, peningkatan signifikan (p<0,05) untuk nilai rasa dan aroma, tetapi terjadi penurunan signifikan pada nilai tekstur dan warna (p<0,05).Kata kunci : belut, mie basah, organoleptic, protein. The object of the research was studying wet noodle chemistry and organoleptic characteristic adding with eel (Monopterus albus Zuieuw) meat. Wet noodles in the market have a low nutrition. That were low protein (4%), high moisture (52%), short durrability (40 hours) in room temperature, sour odor and much mucus. The treatment for wet noodles adding with eel meat have 4 levels (0; 1,5; 3; and 4,5 %). The result were significant (p<0,05) increased for protein, lipid, and ash, but significant (p<0,05) changed for moisture and carbohydrate. Organoleptic characteristic were showed significant (p<0,05) increased for taste and odor specifications, but significant (p<0,05) decreased for texture and color.Key words : eel meat, organoleptic, protein, wet noodle.

PENGOLAHAN ANEKA PRODUK PANGAN ALTERNATIF DARI VEGETASI MANGROVE LINDUR DAN JERUJU DI DESA BATAKAN KABUPATEN TANAH LAUT Hafni Rahmawati; Dini Sofarini Sofarini; Yunandar Yunandar
Jurnal Abdi Insani Vol 4 No 1 (2017): Jurnal Abdi Insani Universitas Mataram
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar

Tujuan kegiatan ini adalah untuk meningkatkan usaha pengolahan aneka penganan dengan memanfaatkan potensi mangrove lokal sebagai bahan baku produk. Sedangkan target kegiatan adalah (a) penggunaan bahan baku alternatif pengganti tepung menjadi tepung mangrove sebanyak 20-30%; (b) mengadopsi dan inovasi teknologi pengolahan buah dan daun mangrove untuk bahan baku produk; (c) memanfaatkan bahan baku produk yang berasal dari mangrove sebagai aneka produk penganan bernilai ekonomis; (d) membuat aneka produk penganan olahan dari mangrove sebagai alternatif musim panceklik ikan di laut; (e) pengemasan produk penganan (f) meningkatan kapasitas manajemen usaha dan pemasaran aneka produk penganan mangrove. Metode yang digunakan adalah metode FGD kepada kelompok-kelompok masyarakat pengolah produk perikanan di Desa Batakan yang telah melakukan kegiatan pengolahan krupuk dan ikan kering. Sedangkan kegiatan penyuluhan dan pelatihan keterampilan diberikan sebagai paket alih teknologi pada setiap program agar khalayak sasaran atau mitra. Teknik skoring dari hasil evaluasi menginformasikan bahwa 80% peningkatan pengetahuan teknik pemilihan/sortasi mangrove sebagai bahan utama, teknik penghilangan tanin dan HCN 55%, 65% peningkatan pemakaian bahan baku tepung berbahan mangrove, 75% pengetahuan pengolahan aneka produk penganan berbahan mangrove, perbaikan desain dan teknik pengemasan 60% serta labelisasi produk dan peningkatan kapasitas manajemen usaha pemasaran produk olahan sebesar 60%.

IFAT FISIKO-KIMIA GELATIN KULIT IKAN BELUT DAN LELE PADA KEADAAN SEGAR DAN KERING Hafni Rahmawati; Yudi Pranoto
Fish Scientiae Vol 2 No 1 (2012): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.461 KB)

Fish skin was a raw material for gelatin extracted. Fish skin drying was effectto physico-chemical of gelatin. Fresh fish skin and dry fish skin was compare tostudied gelatin extracted. Swamp ell skin and catfish skin was compare too. Swampell skin doesn’t have scales, with much mucus and a few fat for catfish, it’s different from another fish skin that gelatin extracted usually The first stage of the research was raw material preparation (fresh and dryfish skin) soaked in aquadest for 4 hours. Fish skin extracted using 0,05 M aceticacid for 10 hours, washed in water and then extracted using aquadest at 80oC for 2 hours to get gelatin liquid, the liquid was filtrated. Filtrat was dried in cabinet dryer at 55oC for 48 hours to get gelatin layers, and then blended to get gelatin granule.The results were showing viscosity of gelatin from dry fish skin as same asfrom fresh fish skin, gel strength and melting point of gelatin from dry fish skin washigher than from fresh fish skin. Influence of fish skin drying was increase turbidity and color of gelatin. The best gelatin was ekstracted from dry skin swamp ell withviscosity 6,65 cps, gel strength 206,30 Bloom, melting point 22,33oC. Gelatin fromfresh skin swamp ell was the best turbidity 1,65 ntu and color (L = 41,87, a = 8,90, b= 27,27).

RENDEMEN DAN KOMPOSISI PROKSIMAT GELATIN KULIT IKAN BELUT DAN LELE PADA KEADAAN SEGAR DAN KERING Hafni Rahmawati; Yudi Pranoto
Fish Scientiae Vol 2 No 2 (2012): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.295 KB)

Skin of swam ell and catfish were potential to gelatin extracted. Swamp ell skin doesn’t have scales, with much mucus and a few fat for catfish, it’s different from another fish skin that gelatin extracted usually. This research was studied yield and proximate gelatin extracted from skin of swam ell and catfish. Influence of drying was observed too.The first stage of the research was raw material preparation (fresh and dryfish skin) soaked in aquadest for 4 hours. Fish skin extracted using 0,05 M aceticacid for 10 hours, washed in water and then extracted using aquadest at 80oC for 2 hours to get gelatin liquid, the liquid was filtrated. Filtrat was dried in cabinet dryerat 55oC for 48 hours to get gelatin layers, and then blended to get gelatin granule.The results were gelatin yield from dry fish skin lower than fresh fish skin. Gelatin protein from dry fish skin more higher than fresh skin. Influence of fish skin drying was decrease gelatin ash and fat, but gelatin moisture wasn’t influenced. Gelatin from fresh skin swamp ell was the best gelatin with moisture 9,91%, ash 3,07%,protein 91,61%, lipid 0,82%.

SUBSTITUSI TEPUNG LABU KUNING (Cucurbits moschata, Durch) TERHADAP KANDUNGAN VITAMIN A DAN DAYA TERIMA PANELIS PADA SOSIS IKAN NILA (Oreochromis niloticus) Fu’ad Hasyim Asngari; Agustiana Agustiana; Hafni Rahmawati
Fish Scientiae Vol 6 No 2 (2016): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.503 KB)

Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A.Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The firststage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications.The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is thebest treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).

KOMPOSISI PROKSIMAT IKAN SEPAT RAWA (Trichogaster trichopterus Pall) CRISPY MENGGUNAKAN PERISA INSTANT Hafni Rahmawati; Siti Aisyah
Fish Scientiae Vol 8 No 1 (2018): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Three-spot gourami is the most important fish commodity in East Borneo. The fish was only processed into fried salted fish and fermented fish such as wadi and bekasam until right now. The research of three-spot gouramy was only limited to fish salting and drying. One of the fish diversification processed was frying presto product that called fish crispy that has crisp and crunchy chacarteristics so its comfort to consume, adding with instant flavor (cheese, barbeque and sweet spicy) to increase product taste. There search on the fish crispy panelists acceptance with the addition of instant flavor produced the highest color and texture in cheese flavoring while the highest aroma and flavor value was in barbeque flavoring. The proximate composition of the product hasnot been analyzed. This study aims to learn the proximate composition and calcium of fish crispy using different instant flavoring. The treatment consisted of O (without seasoning), A (15% instant cheese flavoring), B (15% instant barbeque flavoring) and C(15% sweet spicy flavoring). Based on the proximate test, the treatment has a different effect on water, protein, fat and ash content. The B (barbeque) treatment is the best where the highest protein value is 58.24%.

Albumin Profile Albumin and Protein Filtrate of Snakehead Fish Dewi Kartika Sari; Hafni Rahmawati
TROPICAL WETLAND JOURNAL Vol 8 No 2 (2022): Wetland Agricultural Issues
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v8i2.112

Background and Objective: Snakehead fish in South Kalimantan waters is the most common type of fish. The utilization is still limited. In general, snakehead fish is for consumption, so it need an effort of diversification of processed fishery products. The aims of this research were: (1) increasing value-added of snakehead fish of processing functional filtrate albumin, (2) determining the best steaming duration toward albumin level and filtrate protein of snakehead fish. Materials and Methods: Ingredients used this albumin filtrate were fresh snakehead fishes and ginger or turmeric. This research used random design completed with a factor which was steaming duration of csnakehead fish albumin filtrate of 30, 60, 90 and 120 minutes. Results: The result of the research showed that the different steaming duration had significant effect toward protein content but it had no significant effect toward filtrate albumin of snakehead fish. Conclusion: It can be concluded that the making of snakehead fish filtrate with steaming duration of 90 minutes obtained the highest albumin and protein content.

Pengembangan Milk Tea Boba Ikan Nila Rumput Laut pada Kelompok Usaha Conac Snacks and Drinks Banjarbaru: Development of Milk Tea Boba Tilapia Seaweed in Conac Snacks and Drinks Banjarbaru Business Group Siti Aisyah; Iin Khusnul Khotimah; Hafni Rahmawati
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i2.6171

The community service team created the best boba formula through research and presented it to community service partners at Conac Snacks and Drinks Banjarbaru Student Business Group. Boba tilapia seaweed is considered to have a higher nutritional value than other boba available on the market. The service activity aims to provide the Conac Student Business Group with science and technology transfer for processing tilapia fish into flour and seaweed dry into seaweed porridge and boba tilapia seaweed products and modern drinks variations using boba toppings. This will increase the variety of beverage business products and increase profits. Technology transfer was practiced by introducing processed boba made from tilapia and seaweed along with a range of beverages, such as boba milk tea and chocolate milo. This was demonstrated by the boba's excellent texture, taste, odor, and color. A more thorough examination of the seaweed boba fish processing industry was done. Three techniques were used to carry out the activity: business approaches and assistance, demonstrations of how to process milk tea boba tilapia seaweed, and counseling regarding the procedure. The judges found the milk tea boba made from tilapia and seaweed to be tasty, nutritious, and of excellent quality as a result of this activity. A profit of IDR 45,000 was made during one production period, according to an analysis of the boba tilapia seaweed company; therefore, it is envisaged that it will enable the Conac Snacks and Drinks Banjarbaru Student Business Group to generate more revenue and sales.

Co-Authors Agustiana Agustiana Agustiana Agustiana Agustiana, Agustiana Ali Rosidi Candra Candra Dewi Kartika Sari Dewi Kartika Sari Dini Sofarini Fu'ad Hasyim Asyngari Fu’ad Hasyim Asngari Iin Khusnul Khotimah Siti Aisyah Susilawati Susilawati Yudi Pranoto Yudi Pranoto Yunandar Yunandar

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search