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ANALISIS PROKSIMAT KEONG MAS DARI POKLAHSAR MAJU JAYA, TEGAL Widya Pangestika; Satriya Abrian; Nita Nita; Sunan Wijaya
MARLIN Vol 1, No 1 (2020): (Februari, 2020)
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.168 KB) | DOI: 10.15578/marlin.V1.I1.2020.7-15

Abstract

Poklahsar Maju Jaya yang berlokasi di Tegal memproduksi banyak produk olahan perikanan. Salah satu produk olahan perikanan yang menjadi andalan pada Poklahsar ini adalah Keong Mas. Keong Mas termasuk ke dalam value added product yang diolah dengan menggunakan bahan baku daging ikan giling. Penelitian ini bertujuan untuk mengetahui proses pengolahan Keong Mas sebagai value added product, dan mengetahui nutrisi produk Keong Mas melalui analisis proksimat pangan. Terdapat dua jenis data dalam penelitian ini, antara lain: data primer dan data sekunder. Data primer diperoleh melalui pengamatan langsung, sementara data sekunder diperoleh melalui hasil analisis proksimat yang dilakukan oleh Poklahsar Maju Jaya. Metode analisis yang digunakan dalam penelitian ini adalah analisis deskriptif. Jenis ikan yang digunakan oleh Poklahsar Maju Jaya untuk membuat produk olahan berupa Keong Mas adalah Ikan Swangi (Priacanthus tayenus). Jenis ikan ini banyak tersedia di perairan Tegal sehingga memudahkan untuk pengolahan yang berkelanjutan. Proses pengolahan Keong Mas terdiri dari beberapa tahapan, antara lain: penerimaan bahan baku, pencucian, thawing, pencampuran dan pengadonan, pembentukan, pemasakan, pendinginan, sortasi, pengemasan dan pelabelan, penyimpanan, dan pemuatan. Berdasarkan hasil analisis proksimat, diketahui bahwa kadar air merupakan komponen penyusun yang paling tinggi di dalam produk Keong Mas, yaitu sebesar 55.28%, dan disusul dengan kadar karbohidrat total adalah 34.90%. Apabila dibandingkan dengan SNI 7656:2013, maka gizi dalam produk Keong Mas memenuhi standar yang telah ditentukan.Poklahsar Maju Jaya, located in Tegal, produces many processed fishery products. One of the featured processed fishery products in Poklahsar is Keong Mas. Keong Mas is included in the value added product which is processed by using raw material for ground fish meat. This study aims to determine the processing of Keong Mas as a value added product, knowing the nutrition of Keong Mas through proximate analysis. There are two types of data in this study, including primary data and secondary data. Primary data were obtained through direct observation, while secondary data were obtained through proximate analysis results conducted by Poklahsar Maju Jaya. The analytical method used in this research is descriptive analysis. The type of fish used by Poklahsar Maju Jaya to make Keong Mas is Swangi (Priacanthus tayenus) fish. This type of fish is widely available in Tegal waters making it easier for sustainable processing. Processing of Keong Mas consists of several stages, including: receipt of raw materials, washing, thawing, mixing and mixing, forming, cooking, cooling, sorting, packaging and labeling, storage, and loading. Based on the results of proximate analysis, it was known that water content was the highest constituent component in Keong Mas, which was equal to 55.28%, and followed by carbohydrate level, which was equal to 34.90%. When being compared to SNI 7656:2013, the nutrition in Keong Mas met the specified standards.
PEMBUATAN SABUN MANDI PADAT DENGAN PENAMBAHAN EKSTRAK DAUN AVICENNIA MARINA Widya Pangestika; Satriya Abrian; Rabiatul Adauwiyah
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.146

Abstract

Avicennia marina is a type of mangrove that is widely found in the coastal areas of Pangandaran Beach. In the leaves, there are alkaloid compounds, steroids and tritepenoid which are effective as antibacterial agents, besides that there are also flavonoid compounds that are effective as antioxidants. The antioxidant content in A. marina leaves can be used as a substitute for synthetic antioxidants BHT (butylated hydroxytoluene). Making soap by utilizing the antioxidant content in A. marina leaves was needed to replace synthetic antioxidants replace synthetic antioxidants that could cause allergies to the skin and carcinogenic. In this study, solid bath soap making with the addition of A. marina leaf extract used 4 treatments, namely P1 (0% leaf extract), P2 (2,07% leaf extract), P3 (4,14% leaf extract), P4 (6,21% leaf extract). The tests carried out were physical observation, pH, hedonic, foam height and foam stability, and cleanability test. It was known that the pH of all soap treatments met the standard. The hedonic test gave the result that P2 soap was the most preferred soap, with a score of 6,85. P4 provided the lowest level of foam stability and rigidity. From the overall observation, P2 was the best formulated solid bath soap.
Proximate and Organoleptic Analysis of Crackers With The Addition of Tuna Fish Bone Meal (Thunnus sp) Nusaibah Nusaibah; Zulhasbi Hutabarat; David Indra Widianto; Satriya Abrian; Deden Yusman Maulid; Widya Pangestika; Kusuma Arumsari
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1324.015 KB) | DOI: 10.52046/agrikan.v14i2.790

Abstract

Solid waste from the tuna fish processing industry produces a very abundant amount of waste and has not been utilized properly, even though one type of waste, namely fish bones, has high proximate nutritional content. Tuna fish bone meal is one of the uses fish bone waste treatment which is suitable as additional ingredient for making crackers to add proximate value to the product. Therefore, a study was conducted to determine the proximate and organoleptic content of crackers with the addition of tuna fish bone meal. From this study, the highest organoleptic (hedonic) test results were obtained in the addition of 5% tuna fish bone meal, then proximate test was carried out with a water content value of 7.89%, ash content 23.26%, fat content 5.21%, carbohydrate content is 58.4% and protein content is 5.24%. While the crackers without the addition of tuna bone meal had a water content of 7.40%, ash content of 14.06%, fat content of 4.21%, carbohydrate content of 70.86% and protein content of 3.47%. These results indicate that the proximate content, especially protein, fat and mineral content in the crackers with the addition of tuna is higher than the crackers without the addition of tuna bone meal.
The Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Deden Yusman Maulid; Ronald Septiawan Putra; Nusaibah Nusaibah; Satriya Abrian; Widya Pangestika; Kusuma Arumsari; Endah Yuniarti
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1385.296 KB) | DOI: 10.52046/agrikan.v14i2.851

Abstract

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).
Protein Content and Physical Characteristics of Chocolate Coated Manyung Fishtick (Arius thalassinus) Satriya Abrian; David Indra Widianto; Amri Iskandar; Widya Pangestika; Deden Yusman Maulid; Nusaibah Nusaibah; Kusuma Arumsari
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1381.274 KB) | DOI: 10.52046/agrikan.v14i2.857

Abstract

Catfish (Arius thalassinus) is one of favourite consumed fish in pangandaran. It is widely used as a raw material for jambal roti salted fish. Apart from being used as salted fish, Catfish can also be processed into Fishstick which are rich in protein. The purpose of this reaserach is to determine the protein content and physical characteristic of Chocolate Coated Manyung Fishtick. Catfish meat used in the manufacture of fishstick is 0 %, 20%, 30%, 40%. The Protein contents were analysed using Kjeldahl methode. The result showed that fishtick with 40% Catfish meat has the highest protein content of 3,89%. The addition of Catfish meat had a significant effect on the characteristics of organoleptic properties. Based on hedonic testing, fishtick with the concentration of 40% fish meat is a formulation with the best acceptance to an aroma value of 7,63, a taste of 7,43 and a color of 7,17 wich indicates the spesification of the average value. The result of self life test also showed that the fishtick with concentration of 30% fish meat is the most durable according to aroma, taste, and texture analysis.
The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Widya Pangestika; Sholekha Nur Karim; Natalia Prodiana Setiawati; Kusuma Arumsari; Deden Yusman Maulid; Nusaibah Nusaibah; Satriya Abrian
JURNAL AGRIKAN (Agribisnis Perikanan) Vol 14 No 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1387.37 KB) | DOI: 10.52046/agrikan.v14i2.860

Abstract

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.