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Jurnal Agroterap
Published by Universitas 17 Agustus 1945 Surabaya
ISSN : -     EISSN : 30321360     DOI : -
Core Subject : Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Engineering Industrial & Manufacturing Engineering Other
AgroTerap journals are published to accommodate scientific articles written by students, lecturers, and research for the development of the agricultural industry (agro-industry);Therefore, the manuscripts that can be published in this journal are ideas, research results, or literature reviews related to or related to agro-industry and agribusiness. The journal has decided to focus on ; 1. technology, systems and component management of agroindustry; 2. raw materials, 3. processes, 4. machinery, 5. labor, 6. product quality, 7. packaging, 8. storage, and 9. waste. 10. agribusiness management 11. supply chain 12. logistics
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol 1 No 1 (2021): May" : 6 Documents clear
IDENTIFIKASI KESEGARAN IKAN Alfi Yusril Auliya
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

The purpose of making it is for students to understand the freshness of fish, be able to distinguish the stages of decay of aquatic committees, and identify the level of freshness of fish. Fresh fish is very influential in buying and selling, so it really must be paid attention to its freshness for sale or processing
PENGAMATAN KESEGARAN PADA IKAN MUJAIR Sulthan Haz Syafiq Mubarok
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

Method of catching, type and size of fish, movement of fish, weather and condition of fish before catching are factors that affect fish freshness. Fish freshness can be determined physically (organoleptic/sensory), physically and microbiologically. The decline in fish quality can be seen from the speed of entering the rigor mortis phase. The rigor mortis phase is the process of convulsing the organs in the fish's body due to the flow of oxygen in the fish's body tissues. Fish that move quickly and fish that are "sick" enter the rigor mortis phase and decay more quickly. Post-harvest handling greatly determines the freshness or quality of aquatic commodities. One of the postharvest handling that is often applied is cooling and freezing.
Tingkat Kesegaran Ikan Nila Viky Agus Aldianto
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

The purpose of this research was to identify the freshness level of some fishes based on SNI 2729-2013 regarding Fresh Fish Specifications. The research method used is a qualitative method. Data analysis was carried out using a qualitative deductive method, namely an approach by describing data from general to specific forms. The results showed that based on SNI 2729-2013, the freshness level of some tilapias (Oreochromis niloticus) that has been tested, all of those fishes relatively fresh.
PENGAMATAN KESEGARAN PADA IKAN NILA Rida Samsahas
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

Method of catching, type and size of fish, movement of fish, weather and condition of fish before catching are factors that affect fish freshness. Fish freshness can be determined physically (organoleptic/sensory), physically and microbiologically. The decline in fish quality can be seen from the speed of entering the rigor mortis phase. The rigor mortis phase is the process of convulsing the organs in the fish's body due to the flow of oxygen in the fish's body tissues. Fish that move quickly and fish that are "sick" enter the rigor mortis phase and decay more quickly. Post-harvest handling greatly determines the freshness or quality of aquatic commodities. One of the post-harvest handling that is often applied is cooling and freezing.
Kesegaran Ikan Nila Berdasarkan Uji Organoleptik Ayu Anggraeni Cahya Pitaloka
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

Fish is an animal whose freshness must be maintained, from catching to processing so that it is not easily contaminated by microorganisms and is not easily damaged, this is because fish contains high levels of water and protein. Improper fishing and storage of fish can cause fish to become bruised and contaminated by microorganisms
PEMANFAATAN LIMBAH TULANG IKAN TONGKOL(Euthynnus affinis)UNTUK PEMBUATAN STIK DENGAN PENAMBAHAN DAUN KALE (Brassica oleracea L.) SEBAGAI PEWARNA ALAMI DAN MENINGKATKAN IMUN Arifky Hidayatullah
AGROTERAP : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya Vol 1 No 1 (2021): May
Publisher : Prodi Agroindustri Universitas 17 Agustus 1945 Surabaya

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Abstract

Sticks are long, flat cakes that have a savory taste and crunchy texture that are processed by frying or baking. Tuna is a type of marine fish that has a high nutritional content and is good for consumption. Kale leaf or Brassica Oleracea L is a vegetable that has very high nutritional value, especially vitamin C. This study aims to determine the level of preference for tuna fish bone meal sticks with the addition of kale leaf extract as a natural dye. This study used the following combination treatments: P0 (Without Addition of Tuna Fish Bone Flour and Kale Leaf Extract), P1 (15% Tuna Fish Bone Flour and 10% Kale Leaf Extract), P2 (20% Tuna Fish Bone Flour and 15% Kale Leaf Extract), P3 (25% Tuna Fish Bone Flour and 20% Kale Leaf Extract). The stick product was tested on 30 untrained panelists on the aspects tested, namely preference, taste, aroma, color and texture using 5 scales. The results showed that the sticks with the addition of tuna bone meal and kale leaf extract had an effect on the organoleptic characteristics. The panelist's level of preference stated that he liked the P2 treatment and got the highest score of 43%. The organoleptic test of the level of taste and texture preference obtained the highest score on the panelist assessment stating that they liked the P0 treatment by 40% and P0 by 43%. The organoleptic test of the level of preference for aroma and color obtained the highest score on the panelist assessment stating that they liked the P2 treatment by 40% and P2 by 53%. The results of the sticks with the best formula were in the P2 treatment (20% Tuna Fish Bone Flour and 15% Kale Leaf Extract).

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