Claim Missing Document
Check
Articles

Found 7 Documents
Search

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.
Penanganan limbah cair hasil pengolahan ikan asin dengan menggunakan metode ozonisasi Widya Pangestika; Arif Baswantara; Nusaibah Nusaibah; David Indra Widianto; Arpan Nasri Siregar; Eneng Wulan Rahmawati
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14192

Abstract

Pangandaran Regency is famous for salted fish, both for consumption by the surrounding community and for souvenirs. In the salty fish production process, of course, a lot of liquid waste is produced. The method of preparation, washing and soaking are the three stages that make the most wastewater in salting fish. Salted fish processing liquid waste is an organic waste that can be reduced its pollution parameters through ozonation technology. This study aims to study the effect of effluent pH and ozonation time on the level of degradation of effluent pollution parameters, such as: TSS, TDS, COD, BOD5, and salinity. From the analysis results, it is known that the process of flowing ozone for 80 minutes at pH 9 can reduce TSS, TDS, and salinity to the maximum, by 86.23%, 62.42%, and 61.38%, respectively. The most reductions in COD and BOD5 were achieved after giving ozone for 20 minutes at pH 10, as much as 52.20% and 54.69%, respectively. It is known that the TSS and TDS of wastewater that has been given ozone may be below the quality standard set by the Minister of the Environment, but this does not yet apply to levels of COD and BOD5. Additional processing is required so that the COD and BOD5 values can be below the quality standards recommended by the Minister of the Environment.
Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog: Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee Nusaibah Nusaibah; Cahya Mirawati Putri; Widya Pangestika; Novi Luthfiyana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.39852

Abstract

Mangrove are plants that are commonly found on the coast of Indonesia. However, although mangrove are rich in nutrients and antioxidants, they have not been widely used as consumer goods. Product development from mangrove fruits as raw materials is required, including analog coffee made from the mangrove fruit of Rhizophora sp. and Sonneratia sp. The purpose of this study was to determine the proximate levels, antioxidants and consumer preferences through hedonic testing of each mangrove coffee production. Three raw material treatments used in this study were pure commercial ground coffee arabica type (K0) as a control, analog coffee made from the mangrove fruit Rhizophora sp. (K1), and Sonneratia sp. (K2). The results showed that the percent moisture content was in the range of 3.33-7.31% and the ash content was in the range of 2.57-3.16% of the two parameters, both samples (K1 and K2) had meets the standard SNI for coffee. 01-3542-2004. While the fat content is 9.06% - 12.6% and the protein content 7.09-11.59% of the two parameters, the highest value was achieved with the K2 treatment. Based on the antioxidant activity test in % of the inhibitory units, the percentage results were between 61.63-77.15% with the highest value K2 achieved. Based on the hedonic test, the preference for color (neutral-like), aroma (like), taste (like), texture (like). Differences in the raw materials used have a significant effect on the aroma and color, while taste and texture do not affect the preference.
Pemanfaatan Ekstrak Daun Pedada (Sonneratia caseolaris) dan Daun Katang-Katang (Ipomoea pes-caprae) sebagai Agen Antioksidan pada Formulasi Face Mist: Utilization of Mangrove Apple (Sonneratia caseolaris) and Bayhops (Ipomoea pes-caprae) Leaf Extracts as Antioxidant Agents in The Formulation of Face Mist Nusaibah Nusaibah; Ros Mala Sari; David Indra Widianto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i3.42563

Abstract

High levels of air pollution have a negative impact on skin health. Therefore, the skin needs antioxidant compounds that can counteract free radicals. Pedada (Sonneratia caseolaris) and katang-katang (Ipomoea pes-caprae) are known to have strong antioxidant activity. Face mist is one of the skin care products that can be made by utilizing the active ingredients of extracts from pedada and katang-katang leaf. The purpose of this study was to determine the best formula of face mist products with the addition of pedada leaf extract, katang-katang leaf extract, and combination of two leaf extract through the parameters of antioxidant, humidity, pH, and sensory. This study uses one factor, namely the type of solvent extract. The face mist samples in this study were divided into four, namely face mist without the addition of extract (P0), face mist with the addition of ethanol 70% and distilled water extract from pedada leaves (P1), face mist with the addition of ethanol 70% and aquadest extract from katang-katang leaves (P2), and a face mist combined with the addition of ethanol and distilled water extracts from pedada leaves and katang-katang leaves (P3). Data analysis using Kruskal Wallis and two way ANOVA test. The results showed that the best facemist formula was obtained in the treatment of adding 70% ethanol extract of pedada leaves (P1) with antioxidant activity (IC50) of 3,836.01 µg/mL, humidity 52.35%, pH value 4.64, and was favored by panelists especially parameters of aroma, texture, and homogeneity.