Garuda - Garba Rujukan Digital

Pengaruh Penambahan Gracilaria sp. terhadap Mutu Sosis Ikan Bandeng (Chanos chanos) Aef Permadi; Devi Wulansari; Anasri Tanjung; Aripudin Aripudin
PELAGICUS Volume 1 Nomor 2 Mei 2020
Publisher : Politeknik Kelautan dan Perikanan Karawang

Sosis ikan mengandung protein tinggi yang dapat bermanfaat bagi pertumbuhan anak. Sosis ikan dapat dikombinasikan dengan sumber gizi lain untuk meningkatkan nilai gizinya. Penambahan Gracilaria sp. dalam pembuatan sosis ikan bandeng dapat meningkatkan nilai gizi dan kandungan serat pangannya (dietary fiber). Penelitian ini bertujuan untuk mengetahui perbandingan bubur Gracilaria sp. dan daging ikan bandeng yang disukai panelis, dan pengaruh penambahan konsentrasi bubur Gracilaria sp. terhadap kadar proksimat dan zat besi pada sosis ikan bandeng. Objek penelitian dibagi menjadi 2 (dua) kelompok percobaan yaitu: A0, kelompok kontrol (sosis ikan bandeng tanpa penambahan bubur Gracilaria sp.) dan A1, kelompok sosis ikan bandeng dengan penambahan bubur Gracilaria sp. Penambahan bubur Gracilaria sp. sebanyak 1 : 8 (70 g : 580 g) dari berat lumatan daging ikan menghasilkan produk yang disukai oleh panelis dengan penambahan bubur Gracilaria sp. dapat meningkatkan nilai tekstur dan gel forming ability, serta dapat meningkatkan kadar serat pada sosis, namun mempengaruhi penurunan kadar protein dan lemak.

Karakteristik Mutu Fisik dan Hedonik Serbuk Ekstrak Ikan Gabus (Channa striata) Devi Wulansari; Sukma Budi Prasetyati; Susi Ratnaningtyas; Anasri Anasri; Nurur Rahmah Holis
PELAGICUS Volume 3 Nomor 1 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i1.10642

Albumin berperan penting mengatur tekanan darah dalam pembuluh darah dan menjaga cairan yang terdapat dalam pembuluh darah tidak bocor ke jaringan tubuh sekitarnya. Ikan gabus mengandung albumin lebih banyak daripada ikan jenis lain. Stabilitas sediaan dalam bentuk cair cenderung kurang baik, tidak efisien, rasa obat yang tidak menyenangkan atau tidak enak dan menyebabkan penurunan mutu yang lebih besar dikarenakan mudahnya perkembangbiakan bakteri sehingga nilai nutrisinya menurun. Perlu dilakukan upaya untuk meningkatkan mutu yaitu dengan cara menyerbukan ekstrak ikan gabus. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mutu fisik dan hedonik pada serbuk ekstrak ikan gabus dengan bahan pengisi laktosa pada konsentrasi yang berbeda. Ekstrak ikan gabus dikeringkan menggunakan laktosa dengan 2 kelompok konsentrasi A (25%) dan B (20%). Proses pengeringan dengan cara pendinginan dilakukan pada suhu 10˚C hingga kering. Pengujian yang dilakukan antara lain kadar albumin, uji waktu alir, uji sudut diam dan uji hedonik. Kadar albumin tertinggi terdapat pada kelompok A sebesar 0,207 mg/ml. Hasil uji waktu alir dan sudut diam menunjukan bahwa kelompok B memenuhi syarat granul dengan skor uji waktu alir sebesar 4.64 detik dan uji sudut diam sebesar 39,35˚. Uji hedonik menunjukkan kelompok A lebih disukai oleh panelis. Kelompok dengan konsentrasi ekstrak 25% memiliki karakter mutu yang lebih baik namun perlu perbaikan formulasi untuk meningkatkan kualitas mutu fisik produk.

FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN SHEET MASK DENGAN EKSTRAK AIR TERIPANG PASIR (Holothuria scabra) Devi Wulansari; Iman Mukhaimin; Nuraeni Nuraeni; Rika Sebtiana Kristantri
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.43574

Teripang merupakan salah satu komoditas ekspor yang cukup besar di Indonesia. Pemanfaatan teripang di Indonesia kurang popular disebabkan penampilan yang kurang diminati oleh konsumen. Ekstrak teripang pasir dapat diaplikasikan untuk meningkatkan kesehata\n kulit menggunakan masker kertas/sheet mask. Tujuan penelitian ini adalah untuk mengetahui formulasi dan uji aktivitas antioksidan sediaan sheet mask dengan penambahan ekstrak air teripang pasir. Pembuatan sheet mask menggunakan bahan utama ekstrak air teripang pasir.Pengujian ekstrak teripang pasir meliputi uji aktivitas antioksidan, uji viskositas, uji kadar air, uji ALT dan uji hedonik. Hasil pengujian antioksidan menunjukkan konsentrasi ekstrak teripang pasir yang memiliki aktivitas antioksidan tertinggi adalah konsentrasi 9% dengan dengan nilai IC50 pada konsentrasi 999,39 ppm dan nilai ALT 1,9 x 101 cfu/gram. Nilai uji hedonik menunjukkan pada konsentrasi 9% disukai kenampakan dan aromanya dengan skor rata-rata 7,87 dan 7,93 secara berurutan.

Profil Bobot Molekul Protein, Cemaran Logam Berat Timbal (Pb) Dan Kadmium (Cd), Serta Bakteri Escherichia coli Pada Ekstrak Cair Ikan Gabus (Channa striata) Iman Mukhaimin; Devi Wulansari; Susi Ratnaningtyas; Tina Fransiskha Caroline Panjaitan
Jurnal Perikanan dan Kelautan Vol 27, No 3 (2022): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.3.334-340

The Snakehead fish extract is one of the fish extracts that has many benefits and has been used in the health sector such as emulsifiers, skin health drugs, helping muscle formation and growth, accelerating wound healing, maintaining fluid balance in blood vessels, improving poor nutrition, and being healthy. for digestion so that the quality characteristics of the extract need to be researched and maintained to be used. This study aims to determine the quality characteristics of the liquid extract of snakehead fish (Channa striata) based on quality parameters such as protein molecular weight profile, heavy metal contamination of lead (Pb), and cadmium (Cd), and bacterial contamination of Escherichia coli. Snakehead fish extract was obtained using the steaming extraction method at a temperature of 60oC, for 6 hours to obtain albumin levels of 12.549 mg/g, protein molecular weight profile analysis detected 7 major bands and 1 minor band in the molecular weight range 19.05 kDa - 92, 72 kDa, where the molecular weight of albumin protein is suspected to be in band number 3 53.72 kDa, E.coli bacteria contamination < 3 APM/g and heavy metals lead (Pb) and cadmium (Cd) were not detected.

DETEKSI CEMARAN Salmonella sp. PADA KOMODITAS TUNA, TONGKOL DAN CAKALANG (TTC) YANG DIJUAL DI PASAR INPRES DI DAERAH ISTIMEWA YOGYAKARTA Susi Ratnaningtyas; Dzikri Wahyudi; Devi Wulansari; Wayah Putri Utami
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 7, No 1 (2023): KLOROFIL : JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v7i1.13622

Fish is a nutrition source, mainly protein, which is easily decomposed as a result of bacterial and enzyme activity. Therefor its fish after harvest if it is not done properly will cause the fish to become damaged quickly and experience a decrease in quality because fish is a type of food that is easily subject to biological damage and is susceptible to microbial contamination (Christanti and Azhar, 2019). Incorrect handling will lead to decreased product quality. Cross contamination is one result of poor handling processes, so that the product is contaminated by pathogenic bacteria. One of the pathogenic bacteria, namely Salmonella sp. which needs to be considered for its presence in fishery products, both fresh and frozen (Ijong, Berhimpon and Sumampow, 2015). The purpose of this research is to determine the contamination of Salmonella sp. and the prevalence of contamination in Tuna, Cob and Skipjack (TTC) commodities. Final Practical Work (KPA) will be held from 14 March to 10 June 2022 at the Fish Quarantine Station, Quality Control and Safety of Fishery Products in Yogyakarta, located in Sleman Regency, Yogyakarta. The samples tested were 19 fresh fish products in the Tuna, Cob and Cakalang (TTC) commodities. Microbiological quality testing of fishery products, both fresh and frozen, needs to be carried out in order to guarantee food safety for the community. Test procedure for Salmonella sp. using conventional methods in accordance with SNI 01-2332.2-2006, which includes pre-enrichment, enrichment, isolation of bacteria or selective, observation of typical Salmonella colony morphology, isolation of pure culture of Salmonella and biochemical tests. The test results showed that all fresh fish samples taken from the InPres market in the Yogyakarta area were negative for Salmonella sp. and the prevalence is 0%. The application of good sanitation and hygiene will prevent contamination of pathogenic bacteria and still maintain the cold chain to inhibit enzyme reactions found in the fish's body. Bacterial contamination Salmonella sp. usually found in fishery products, agriculture and food products

DETEKSI CEMARAN Salmonella sp. PADA KOMODITAS TUNA, TONGKOL DAN CAKALANG (TTC) YANG DIJUAL DI PASAR INPRES DI DAERAH ISTIMEWA YOGYAKARTA Susi Ratnaningtyas; Dzikri Wahyudi; Devi Wulansari; Wayah Putri Utami
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 7, No 1 (2023): KLOROFIL : JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v7i1.13622

Fish is a nutrition source, mainly protein, which is easily decomposed as a result of bacterial and enzyme activity. Therefor its fish after harvest if it is not done properly will cause the fish to become damaged quickly and experience a decrease in quality because fish is a type of food that is easily subject to biological damage and is susceptible to microbial contamination (Christanti and Azhar, 2019). Incorrect handling will lead to decreased product quality. Cross contamination is one result of poor handling processes, so that the product is contaminated by pathogenic bacteria. One of the pathogenic bacteria, namely Salmonella sp. which needs to be considered for its presence in fishery products, both fresh and frozen (Ijong, Berhimpon and Sumampow, 2015). The purpose of this research is to determine the contamination of Salmonella sp. and the prevalence of contamination in Tuna, Cob and Skipjack (TTC) commodities. Final Practical Work (KPA) will be held from 14 March to 10 June 2022 at the Fish Quarantine Station, Quality Control and Safety of Fishery Products in Yogyakarta, located in Sleman Regency, Yogyakarta. The samples tested were 19 fresh fish products in the Tuna, Cob and Cakalang (TTC) commodities. Microbiological quality testing of fishery products, both fresh and frozen, needs to be carried out in order to guarantee food safety for the community. Test procedure for Salmonella sp. using conventional methods in accordance with SNI 01-2332.2-2006, which includes pre-enrichment, enrichment, isolation of bacteria or selective, observation of typical Salmonella colony morphology, isolation of pure culture of Salmonella and biochemical tests. The test results showed that all fresh fish samples taken from the InPres market in the Yogyakarta area were negative for Salmonella sp. and the prevalence is 0%. The application of good sanitation and hygiene will prevent contamination of pathogenic bacteria and still maintain the cold chain to inhibit enzyme reactions found in the fish's body. Bacterial contamination Salmonella sp. usually found in fishery products, agriculture and food products

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Pola Sabar Tumohom Panjaitan; Iman Mukhaimin; Susi Ratnaningtyas; Liliek Soeprijadi; Devi Wulansari
Depik Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Pola Sabar Tumohom Panjaitan; Iman Mukhaimin; Susi Ratnaningtyas; Liliek Soeprijadi; Devi Wulansari
Depik Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

Title

Found 8 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 8 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 8 Documents
Search