Article Per Year (5 Year)
p-Index From 2019 - 2024
1.066
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Panrita Abdi - Jurnal Pengabdian pada Masyarakat Tropical Wetland Journal Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Agustiana Agustiana
Department Of Fishery Products Technology, Faculty Of Fisheries And Marine Sciences, Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Medicine & Pharmacology Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Organoleptic Characteristics of Functional Biscuit enriched with Protein and Betacaroten Dewi Kartika Sari; Agustiana Agustiana; Findya Puspitasari
TROPICAL WETLAND JOURNAL Vol 5 No 1 (2019): 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.v5i1.68

Abstract

One of the fishery products that have great potential for solutions in the effort to handling nutrition cases is snakehead fish as a source of protein and pumpkin as a source of beta-carotene. This study aimed to determine the effect of variations in biscuit formula by supplementation snakehead fish meal and pumpkin flour to the characteristics of organoleptic functional biscuits and obtaining functional biscuit formulas with organoleptic characteristics can be received by the panelist. The main ingredients of this study are snakehead fish meal and pumpkin flour. Fish meal maker tools include oven and flour blender, as well as biscuit making tools, include baking pan, mold, mixer, and oven. The results of this study indicate that variations in biscuit formulas with supplementation of cork and pumpkin fish meal significantly affected the characteristics of organoleptic functional biscuits. Functional biscuit formula with a ratio of 75% wheat flour, 12.5% snakehead fish meal, 12.5% pumpkin flour (comparison of 3 parts wheat flour with 2 parts mixture of fish flour and pumpkin/ 3: 1) selected as the best formula. The conclusion showed that functional biscuits rich in protein and beta-carotene with supplementation of snakehead fish meal and pumpkin flour (ratio 3: 1) can be an option to overcome nutritional problems and be able to improve immunity.
TRANSFER TEKNOLOGI PENGOLAHAN SOSIS IKAN PATIN (Pangasius sp) BAGI KELOMPOK PEMBUDIDAYA IKAN DAN KELUARGANYA Muhammad Ahsin Rifa'i; Candra; Muzdalifah; Agustiana; Hadiratul Kudsiah; M. Sauqi Mubarak; Norliana
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 5 No. 4 (2021): Jurnal Panrita Abdi - Oktober 2021
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v5i4.14240

Abstract

South Kalimantan is one of the largest silver catfish production centers in Indonesia.  The high production of silver catfish from pond culture has a high potential as a raw material for making fish sausages. In addition, silver catfish has several advantages, including having a protein content of 16.1% and fat 5.7%, so that a silver catfish is a group of fish that has high protein and moderate fat. Program partners are the Cindai Alus Silver Catfish Farming Group located in Cindai Alus Village, Banjar Regency, South Kalimantan Province, and their families. The program method consists of counseling and technical guidance on sausage processing technology made from catfish. Participants were actively involved during the activity. The results of the program show that there has been a significant increase in knowledge and skills and has reached the indicators that have been set. Participants have the knowledge, skills, and interest to apply silver catfish sausage processing and packaging technology. --- Kalimantan Selatan merupakan salah satu sentra penghasil ikan patin terbesar di Indonesia. Tingginya produksi ikan patin dari hasil budidaya kolam menjadi potensi yang sangat besar sebagai bahan baku pembuatan sosis ikan. Selain itu, ikan patin memiliki beberapa kelebihan, antara lain memiliki kandungan protein 16,1% dan lemak 5,7%. Ikan patin termasuk golongan ikan yang berprotein tinggi dan berlemak sedang. Mitra kegiatan adalah Kelompok Pembudidaya Ikan Patin Cindai Alus yang berlokasi di Desa Cindai Alus Kabupaten Banjar Provinsi Kalimantan Selatan dan keluarganya. Metode kegiatan terdiri atas penyuluhan dan bimbingan teknis teknologi pengolahan sosis berbahan baku ikan patin. Peserta dilibatkan secara aktif selama kegiatan berlangsung. Hasil kegiatan menunjukkan telah terjadi peningkatan pengetahuan dan keterampilan yang signifikan dan mencapai indikator yang telah ditetapkan. Peserta telah memiliki mengetahui, keterampilan, dan minat untuk menerapkan pengolahan sosis berbahan baku ikan patin dan teknologi pengemasannya.
SUBSTITUSI TEPUNG LABU KUNING (Cucurbits moschata, Durch) TERHADAP KANDUNGAN VITAMIN A DAN DAYA TERIMA PANELIS PADA SOSIS IKAN NILA (Oreochromis niloticus) Fu’ad Hasyim Asngari; Agustiana Agustiana; Hafni Rahmawati
Fish Scientiae Vol 6 No 2 (2016): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.503 KB)

Abstract

Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A.Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The firststage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications.The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is thebest treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (134.298 KB)

Abstract

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.
EFEKTIVITAS EKSTRAK BAWANG PUTIH ( Allium sativum L ) TERHADAP PERBAIKAN KUALITAS IKAN SELUANG ( Rasbora caudimaculata) KERING BENTUK BUTTERFLY Juhana Suhanda; Agustiana Agustiana
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (917.741 KB)

Abstract

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory,UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting. It used a Complete Randomized Design with 4 treatments each of which with 3replications. Treatment O was taken as control, 5% salt solution immersion, A: immersionin 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlicextract. Data included chemical test, such as water content, fat, and protein, andorganoleptic test, such as taste, aroma, color, and texture. Results showed that the lowest mean water content was found in treatment B,16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greaterscissortail. The organoleptic test reflected that the panellists preferred the taste and aromaof the dry butterfly great scissortail at treatment C, treatment O for color, and treatment Afor texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.
PENGARUH LAMA WAKTU PERENDAMAN EKSTRAK BONGGOL NANAS (Ananas comosus) TERHADAP ORGANOLEPTIK PRODUK DENDENG CUMI-CUMI (Loligo sp) Agustiana Agustiana; Rabiatul Adawyah; Ratih Cahyati Maharani
Fish Scientiae Vol 11 No 1 (2021): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.961 KB) | DOI: 10.20527/fishscientiae.v11i1.170

Abstract

Cumi-cumi (Loligo sp) berpotensi besar untuk dikembangkan menjadi produk olahan yang dapat dikonsumsi karena cumi-cumi mengandung tinggi protein, lemak, asam amino esensial, kaya akan mineral seperti fosfor dan kalsium. Penelitian ini bertujuan untuk mendapatkan profil organoleptik dendeng cumi-cumi (Loligo sp) yang direndam dalam ekstrak bonggol nanas (Ananas comosus) dengan lama waktu perendaman yang berbeda. Rancangan penelitian ini bersifat eksperimental dengan perbedaan lama waktu perendaman ekstrak bonggol nanas (Ananas comosus) terhadap organoleptik produk dendeng cumi-cumi (Loligo sp). Kesimpulan dari penelitian ini adalah produk dendeng cumi-cumi (Loligo sp) dengan lama waktu perendaman ekstrak bonggol nanas (Ananas comosus) yang berbeda berpengaruh nyata terhadap profil organoleptik dendeng cumi-cumi (Loligo sp). Profil organoleptik dendeng cumi-cumi (Loligo sp) yang terbaik adalah perlakuan C (perendaman 8 jam) meliputi spesifikasi warna 5.85, bau 6.25, tekstur 6.4, rasa 6.15 didukung dengan uji penunjang kadar air 11.03% dan kadar protein 32.12% Squid (Loligo sp) has great potential to be developed into processed products that can be consumed because squid contains high protein, fat, essential amino acids, rich in minerals such as phosphorus and calcium. This study aims to obtain the organoleptic profile of squid jerky (Loligo sp) soaked in pineapple hump extract (Ananas comosus) with different immersion time. The design of this study was experimental with differences in the length of time soaking the extract of pineapple hump (Ananas comosus) against the organoleptic product of squid jerky (Loligo sp). The conclusion of this study is that the product of squid jerky (Loligo sp) with a long soaking time in the extract of pineapple hump (Ananas comosus) has a significant effect on the organoleptic profile of squid jerky (Loligo sp). The best organoleptic profile of squid jerky (Loligo sp) is treatment C (8 hours immersion) including color specifications 5.85, smell 6.25, texture 6.4, taste 6.15 supported by supporting tests for moisture content of 11.03% and protein content of 32.12%
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

Abstract

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.
Co-Authors Candra Candra Candra Dewi Kartika Sari Findya Puspitasari Fu’ad Hasyim Asngari Hadiratul Kudsiah Hafni Rahmawati Juhana Suhanda M. Ahsin Rifa’i M. Sauqi Mubarak Muhammad Syifa Norliana Rabiatul Adawyah, Rabiatul Ratih Cahyati Maharani Rifqi Habibie Siti Aisyah Syamsul Arifin