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All Journal Jurnal Perikanan dan Kelautan Jurnal Sains dan Teknologi Pangan Leuit, Journal of Local Food Security Prosiding Seminar Nasional Program Pengabdian Masyarakat
Rifki Prayoga Aditia
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Social Sciences

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Journal : Jurnal Perikanan dan Kelautan

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Surimi Quality Leaftail Croaker Fish with Differences of Leaching Frequency Dini Surilayani; Ririn Irnawati; Rifki Prayoga Aditia
Jurnal Perikanan dan Kelautan Vol 9, No 2 (2019)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v9i2.8633

Abstract

Leaftail croaker fish (Johnius sp) is one of less economically important demersal bycatch, abundant yet underutilized. Efforts to increase the economic value into surimi product, since it has tender, white and thick texture of meat. As an important factor in surimi production process, this study aimed effects of different leaching frequency on chemical and physical characteristics of product in order to obtain its optimum frequency. Completely randomized design was used with 3 different leaching frequency and 3 repetitions. Further, each sample were analysed chemically using proximate analysis (water content, protein content and fat content) and physically using sensory analysis (folding and cutting test). Statistical non parametric Kruskal Wallis test was conducted to have significance level of folding and cutting test. More leaching frequency increases water content value, but decrease protein and fat content value in surimi. Statistical analysis suggested that optimum characteristics of surimi resulted from 2 times leaching with water content of 82.61%, protein content of 15.58% and fat content of 0.36%. Although, sensory analysis showed that leaching frequency positively correlated to the value of folding and cutting test, 2 times leaching was also optimum for surimi production process.
KARAKTERISASI KITOSAN KOMBINASI CANGKANG KERANG HIJAU (Perna viridis) DAN CANGKANG RAJUNGAN (Portunus pelagicus) ASAL BANTEN, INDONESIA Rifki Prayoga Aditia; Ginanjar Pratama; Aris Munandar; Dini Surilayani; Sakinah Haryati; Julian Alifka Rizky; Afifah Nurazizatul Hasanah; Bhatara Ayi Meata; Devi Faustine Elvina Nuryadin
Jurnal Perikanan dan Kelautan Vol 12, No 2 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i2.17085

Abstract

Green mussel shells (Perna viridis) and crab shells (Portunus pelagicus) have not been optimally utilized. It’s can be used as chitosan. Chitosan from green mussels has a low degree of deacetylation, so it needs to be combined with crab shells in its manufacture. The aims of this study were to characterize and determine the best combination of raw materials for making chitosan from green mussel shells and crab shells. The method in this study used a completely randomized design with triplicate. The treatment in this study was a combination of raw materials from green mussel shells and crab shells, which were 100:0; 75:25; 50:50% (w/w). The results of this study showed that the combination of green mussel shells and crab shells 50:50% (w/w) resulted the best characterization of chitosan with a yield 12.56%, water content 7.55%, ash content 1.59%, degree of deacetylation 73.96% and viscosity of 279 cP
Co-Authors Afifah Nurazizatul Hasanah Aris Munandar Bhatara Ayi Meata Devi Faustine Elvina Nuryadin Dini Surilayani Dwi Mulyani Dwi Rara Amalia Fara Wibawa Ginanjar Pratama Julian Alifka Rizky Meata, Bhatara Ayi Nilam Sari Ririn Irnawati Sakinah Haryati Tasqia Siti Nurul Samsa Hadi