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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
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

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Journal : Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan

 1 
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

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Abstract

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

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Abstract

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

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Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.419 KB) | DOI: 10.20527/fishscientiae.v8i1.132

Abstract

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%.
Co-Authors Agustiana Agustiana Agustiana Agustiana Agustiana, Agustiana Ali Rosidi Candra Candra Dewi Kartika Sari Dewi Kartika Sari Dini Sofarini Fu&#039;ad Hasyim Asyngari Fu’ad Hasyim Asngari Iin Khusnul Khotimah Siti Aisyah Susilawati Susilawati Yudi Pranoto Yudi Pranoto Yunandar Yunandar