Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Perikanan dan Kelautan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Pengabdian Dinamika
Sakinah Haryati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science Social Sciences

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Jurnal Perikanan dan Kelautan

 1 
Influence of Incresment Kappaphycus alvarezi Porridge Toward Elops hawaiensis Meatballs Characteristic Siti Amaliah; Aris Munandar; Sakinah Haryati
Jurnal Perikanan dan Kelautan Vol 6, No 1 (2016)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v6i1.1051

Abstract

Hawaiian Ladyfish (Elops hawaiensis) can be used as raw material for fish gel (jellyfish product) due to its white fleshy and high protein. One of the diversified fisheryproducts are fish meatballs. This product is an effort to diversify from ladyfish forincrease domestic fish consumption. The addition of seaweed porridge Kappaphycusalvarezii mush on fish meatballs ladyfish expected to improve the quality ofmeatballs. The aim of this study was to determine the characteristics of fish ballshawaiian ladyfish (Elops hawaiensis) with the addition of seaweed porridgeKappaphycus alvarezii and find out the nutritional value of Hawaiian ladyfishmeatballs. Addition seaweed porridge concentration used in making meatballs is 0%,5%, 10%, 15%, and 20%. The experimental design used was a completelyrandomized design with two replications. Data were analyzed by analysis of variance(ANOVA) and Duncan test further. Fish meatballs with the addition of a slurry ofseaweed porridge Kappaphycus alvarezii 10% is the best fish balls with organolepticcharacteristics sighting value (6.58), texture (6.47), flavor (6.22), color (6.33), aroma(6.02); and the value of physical characteristics such as folding test (4.83), bite test(7.26), gel strength (802.55 gf.cm); and chemical characteristics such asmoisture content (68.60% w/w), ash content (1.39% w/w), protein content (12.42%w/w), fat (1,10% w/w), and levels of dietary fiber (4,98% w/w).
PEMBERDAYAAN MASYARAKAT WIRAUSAHA MANDIRI BERKELANJUTAN MELALUI DIVERSIFIKASI OLAHAN PRODUK BERBASIS RUMPUT LAUT Euchema cottonii DI DESA LONTAR, KECAMATAN TIRTAYASA, PROVINSI BANTEN Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 5, No 2 (2015)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v5i2.1066

Abstract

Desa Lontar memiliki potensi perikanan cukup potensial khususnya bidang budidaya rumput laut jenis Kappaphycus alvarezii atau dikenal sebagai Eucheuma cottonii. Renstra Tahun 2015, Dinas Kelautan dan Perikanan Provinsi Banten menempatkan bahwa perairan laut Desa Lontar dijadikan sebagai kawasan pengembangan komoditas rumput laut jenis Eucheuma cottonii. Kegiatan ini bertujuan untuk memotivasi tumbuhnya calon wirausaha melalui penyuluhan dan pelatihan diversifikasi pengolahan hasil perikanan berbasis rumput laut yang bermitra dengan ibu rumah tangga pembudidaya rumput laut di Desa Lontar yang sebagian besar merupakan mantan TKI. Kegiatan ini dilaksanakan pada bulan April-November 2015 bertempat di Kelompok Budidaya Rumput Laut-Pusat Pelatihan Mandiri Kelautan dan Perikanan Kampung Sukadiri Desa Lontar Kecamatan Tirtayasa Kabupaten Serang Banten. Kegiatan pengabdian yang sudah dilaksanakan adalah penyuluhan keamanan pangan, pelatihan pembuatan bakso, mie, dodol dan kerupuk rumput laut. Pelatihan diversifikasi pengolahan produk berbasis rumput laut yang sudah dilakukan adalah pembuatan bakso, mie, dodol dan kerupuk rumput laut. Perbandingan ikan payus dengan rumput laut yang diuji coba oleh peserta pelatihan adalah 2 (bagian daging ikan payus) : 1 (bubur rumput laut). Pembuatan mie rumput laut menggunakan perbandingan terigu dan bubur rumput laut yaitu 3 (bagian terigu) : 1 (bagian bubur rumput laut). Perbandingan rumput laut dan gula pasir yang digunakan adalah 1:1 pada pembuatan dodol rumput laut. Perbandingan tepung tapioka dan rumput laut adalah 2 (bagian tepung tapioka) : 1 (bagian bubur rumput laut) dalam pembuatan kerupuk rumput laut.
Effect of Prebiotic in Commercial Feed on the Growth of Catfish (Pangasius sp.) Nico Sonyenzellnd; Mustahal Mustahal; Sakinah Haryati
Jurnal Perikanan dan Kelautan Vol 5, No 2 (2015)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v5i2.1058

Abstract

Length Frequencies of the ladyfish Elops hawaiensis has grouping the ladyfish into the fingerling, young fish and adults fish. The effect of length-weight relationship was negative allometric. This condition revealed that the length growth of the ladyfish more dominant than their weight growth. Analysis of the condition factors showed that the K value was 4.19 for the Kronjo, 4.18 for Mauk and 42.06 for Domas village, respectively. It may be concluded that the environmental factors in the northern coast of Banten Province was suitable for the growth of the ladyfish.
Application of Zero Waste Concept on Milkfish Shredded Meat Processing Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 2, No 2 (2012)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v2i2.29

Abstract

Shredded meat milkfish is one of fishery products made from steamed milk fish meat, making meat, seasoning, frying  and squeeze that will produce shredded meat. This study aimed to identification of the waste types and the application of the  zero waste concept in the processing of milkfish shredded meat in Shefish business group located at  Bumi Agung 1 Residence Serang Banten Province.   In the process of making milk fish shredded meat waste is generated in the form of liquid and solid wastes. Liquid wastes include water fish washing results, steaming water and the juice of the fish meat. While the solid waste generated from the gills, guts, fish heads, skin and fins of fish, fish bones and condiments such as leather waste of onions and garlic skins.  The application of zero waste concept through waste utilization optimizing the milkfish shredded meat  processing can be done either on liquid and solid wastes. Utilization of liquid wastes such as water washing and boiling water containing soluble protein can be used as an ingredient in  feed ducks pasta  and flavor products. Utilization of solid wastes in the form of fish bones and spines can be used to fish bone meal, fish head waste can be processed into crackers calcium, and use of the intestines and gills can be used as raw fish silage or bekasang product.  Milkfish skins and spins becomes to crispy product.  Waste generated in the milkfish shredded meat processing of Shefish business groups are  used yet. The application of  zero waste concept by optimizing the utilization of waste is one of the effective and efficient solutions to prevent in the fish processing waste.Keywords:  milkfish shredded meat, zero waste, waste, optimizing
Co-Authors Adi Susanto Annisa Indah Permatasari Arifah Kusmarwati Aris Munandar Dhimas Satria Dina Fransiska Fadila Rachman Arief Imron Rosyadi Moch Maulana Rizky Wicaksono Muhamad Darmawan Munandar, Aris Mustahal Mustahal Nico Sonyenzellnd Restu Nur Rochmah Ririn Irnawati Sirajuddin - Siti Amaliah Subaryono Subaryono Wahyu Rahmad