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ADDITION OF WHITE SHRIMP (Penaeus merguiensis) HEAD EXTRACT TO INCREASE PROTEIN CONTENT IN SHRIMP STICKS Adawyah, Rabiatul
TROPICAL WETLAND JOURNAL Vol 2, No 1 (2016)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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The objective of this study was to obtain a proper ratio between the volume of water and the weight of shrimp heads in order to increase the protein content in shrimp sticks. The design used in the study was a completely randomized design (CRD) with treatment groups of 1:1, 1:2, and a control group without the addition of shrimp head extract. Water content, protein content, ash content and organoleptic test were the parameters measured. The results of the study show that the addition of white shrimp head extract in the treatment group with a 1: 1 ratio produced shrimp sticks with a protein content of 12.22%; in the treatment group with a 1: 2 ratio 13.44%; and in the control group without the addition of shrimp head extract only 5.54%. The addition of shrimp head extract also produced more preferred flavor compared to the one without the addition of the extract.

Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour Rabiatul Adawyah; Siti Khusnul Khotiffah; Wahyudinur; Findya Puspitasari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32339

Three spot gourami (Trichogaster trichopterus) population in South Kalimantan is abundant but not yet utilized optimally. Processing three spot gourami into fish flour is expected to maximize its utilization. This study aimed to understand the effect of different cooking time in three spot gourami fish flour processing on protein and fat content, amino acid, and fatty acid profile. The design of this study was experimental with a completely randomized design method. The protein content was analyzed by kjeldahl method, amino acid analyzed by High Performance Liquid Chromatography (HPLC) method, lipid content analyzed by the soxhlet method and fatty acid analyzed by Gas Chromatography (GC). The treatments used were cooking using a pan for 30 minutes (A), autoclave 20 minutes (B), and autoclave 30 minutes (C). The results showed the treatment affected protein and fat content, as well as amino acid and fatty acid profiles. The highest protein content in treatment C 63.76%, the lowest fat content in treatment B 3.53%. For the amino acid profile, lysine is the highest type of essential amino acid, while the highest type of nonessential amino acid is glutamic acid, and in the fatty acid profile there are 23 types of fatty acids, the highest is palmitic acid with an average 21.66%, followed by oleic acid d 17.49% and linoleic acid 6.69%.

Pengaruh Penambahan Garam pada Perubahan Karakteristik Kimia dan Pertumbuhan Bakteri pada Ikan Sepat Rawa (Trichogaster trichopterus): The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus) Findya Puspitasari; Siti Aisyah; Siti Agustiana Wilianti; Kemas Syech Albarah; Rabiatul Adawyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32622

This study aimed to determine the effect of addition of different salt concentrations on chemical characteristics and bacterial growth of Three Spot Gourami (Trichogaster trichopterus). The treatments given were no addition of salt (A) as a control, 5% salt (B), 10% salt (C) and 15% salt (D). The moisture was measured using the drying method, while protein content was analysed using the Kjeldahl method. Amino acids content was determined using the high performance liquid chromatography (HPLC) method and the microbial growth was observed using the total plate count (TPC) method. The best treatment was treatment D with the addition of salt with a concentration of 15% resulting in water content of three spot gourami 61.35%, protein content 31.61%, and TPC 5.87 log10 CFU/mL. The highest profile of essential amino acids in treatment B was lysine at 2.20% and the highest non-essential amino acids in treatment B was glutamic acid at 4.34%.

Pengaruh Lama Fermentasi terhadap Karakteristik Kimia, Organoleptik dan Total Plate Count (TPC) Cumi Kering (Loligo sp.): Effects of Fermentation Time on Chemical, Organoleptic Characteristics and Total Plate Count of Dried Squid (Loligo sp.) Agustiana Agustiana; Rabiatul Adawyah; Muhammad Syifa; Rifqi Habibie
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i2.32911

Tujuan penelitian adalah untuk menentukan pengaruh lama fermentasi terhadap karakteristik kimia, organoleptik dan jumlah koloni bakteri pada produk cumi kering. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 perlakuan lama waktu fermentasi yaitu perlakuan O (1 hari fermentasi), perlakuan A (3 hari fermentasi) dan perlakuan B (5 hari fermentasi). Masing-masing perlakuan dilakukan ulangan sebanyak 3 kali. Hasil penelitian menunjukkan fermentasi dengan lama waktu yang berbeda memberikan pengaruh yang nyata terhadap karakteristik kimia cumi kering yaitu dengan kadar protein tertinggi pada perlakuan O yaitu 40,38±0,92%, kadar air terendah pada perlakuan O yaitu 12,49±1,17% dan kadar pH terendah pada perlakuan A yaitu 6,01±0,01. Karakteristik organoleptik meliputi spesifikasi kenampakan, aroma, rasa, dan tekstur terbaik terdapat pada perlakuan A dengan lama fermentasi 3 hari. Angka lempeng total terendah pada perlakuan B sebesar 5,84±1,3 log10 CFU/mL.

ADDITION OF WHITE SHRIMP (Penaeus merguiensis) HEAD EXTRACT TO INCREASE PROTEIN CONTENT IN SHRIMP STICKS Rabiatul Adawyah
TROPICAL WETLAND JOURNAL Vol 2 No 1 (2016): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v2i1.20

The objective of this study was to obtain a proper ratio between the volume of water and the weight of shrimp heads in order to increase the protein content in shrimp sticks. The design used in the study was a completely randomized design (CRD) with treatment groups of 1:1, 1:2, and a control group without the addition of shrimp head extract. Water content, protein content, ash content and organoleptic test were the parameters measured. The results of the study show that the addition of white shrimp head extract in the treatment group with a 1: 1 ratio produced shrimp sticks with a protein content of 12.22%; in the treatment group with a 1: 2 ratio 13.44%; and in the control group without the addition of shrimp head extract only 5.54%. The addition of shrimp head extract also produced more preferred flavor compared to the one without the addition of the extract.

OPTIMALISASI PROSES PENGERINGAN MIE BELUT (Monopterus albus Zuieuw) INSTAN Candra Candra; Juhana Suhanda; Rabiatul Adawyah; M. Rizky Indryawan
EnviroScienteae Vol 17, No 2 (2021): ENVIROSCIENTEAE VOLUME 17 NOMOR 2, AGUSTUS 2021
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/es.v17i2.11493

The aim of this research is to study the characteristic of instant eel noodles by drying process using oven and frying methods. Wet noodles from the data obtained are very susceptible to spoilage, so the processing of wet noodles is modified by carrying out the drying process. Instant eel noodles are a continuation process from the processing of wet eel noodles which are dried so that they become dry and easier to apply in the form of instant food. The study design was divided into 2 treatment groups, oven method (0, 1, 2 and 4 hours) and frying method (0, 1, 2 and 4 minutes). Each treatment was subjected to proximate characterization (moisture content, protein content, fat content, ash content and carbohydrate content (by different)) and organoleptic tests (appearance, color, aroma, texture and taste). The best treatment taken was frying drying for 4 minutes (A2) with a characteristic water content of 16.1%; protein content of 9,14%; fat content 18.11%; ash content 1.77%; 54.9% carbohydrate content. It is necessary to improve the oil drainage process after drying with the frying method to reduce the fat content of instant eel noodles.

PEMBERIAN EKSTRAK LIMBAH KEPALA UDANG SEBAGAI SUMBER PROTEIN PELENGKAP UNSUR GIZI PADA PENGOLAHAN KERUPUK Rabiatul Adawyah; Findya Puspitasari
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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The goal of the research was to finding the best percentage of tapioca flour and shrimp extract in shrimp chips product. The percentage of tapioca flour and shrimp extract were control (A); 0.5 : 1 (B); 1 : 1 (C); 1.5 : 1 (D) with triple replicate. Proximate (protein) and oganoleptic were determined. From the result that 1 : 1 tapoica flour and shrimp extract was the best percentage in shrimp chips product.

OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT Candra Candra; Rabiatul Adawyah
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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This study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia.

DAYA HAMBAT KITOSAN DARI CANGKANG LIMBAH BUDIDAYA KEPITING “SOKA” TERHADAP 4 ISOLAT BAKTERI PEMBENTUK HISTAMIN PADA IKAN TONGKOL (Euthynnus affinis) Siti Aisyah; Agustiana Agustiana; Rabiatul Adawyah; Candra Candra
Fish Scientiae Vol 7 No 1 (2017): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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The purpose of this study was to determine the inhibition of chitosan from crab cultivation waste "soka" (Scylla sp) against histamine-forming bacteria in tuna (Euthynnus affinis). The formation of histamine on the cob caused by bacteria that canproduce the enzyme histidine decarboxylase to transform histidine into histamine. Several studies have described the ability of chitosan to inhibit the activity of histamine-formingbacteria. In this research, three stages, the first characterization of chitosan from crabshell waste cultivation "soka". Second, isolation of bacteria producing histamine on the cob and a third is testing the activity of chitosan against bacteria producing histamine.Characteristics of chitosan from crab shell waste cultivation "soka" is the water content of 10.07 %, 0.20 % fat, 1.42 % ash content, protein content 3.18 % and 58.99 % degree ofdeacetylation. The result of the isolation of bacterial symbionts on the cob re-examined inthe formation of histamine thus obtained 4 isolates that Serratia marcescens, Enterobacteriaceae sp, Enterobacter gergoviae and Citrobacter amalonaticus. Testing inhibition of chitosan against bacteria Serratia marcescens, Enterobacteriaceae sp,Enterobacter gergoviae and Citrobacter amalonaticus obtained a clear zone, respectively, are 0.54 ± 0.03 cm; 0.59 ± 0.01 cm; 0.41 ± 0.01 cm; and 0.40 ± 0.05 cm.

PENAMBAHAN EKSTRAK KEPALA UDANG GALAH (Macrobrachium rosenbergii de man) UNTUK MENINGKATKAN KANDUNGAN PROTEIN PADA PRODUK OLAHAN STICK Rabiatul Adawyah Adawyah; Siti Aisyah; Findya Puspitasari; Candra Candra
Fish Scientiae Vol 7 No 1 (2017): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

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This research aims to obtain an exact comparison between the volume of water and the weight of the giant freshwater prawn head (Macrobrachium rosenbergii de man) so as to increase the protein content in the processed products of sticks. The design used in the research was Completely Randomized Design (RAL) with 1: 1, 1: 2 treatment and without the addition of shrimp head extract (control). The parameters observed were organoleptic test, protein content, and water content. The result of this research showed that the extract of shrimp head with ratio 1: 1 resulted stick protein product 12,67%, while the treatment of prawns extract of prawn with ratio 1: 2 protein content was 13,24% and treatment without giving of shrimp head extract pole protein content only produce stick products with a protein content of 6, 21%. The addition extract of giant freshwater prawn head also yields a preferred flavor of the panelists compared to the treatment without the addition of a giant freshwter prawns head extract.

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