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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Agroindustri Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Samudra Akuatika Infotekmesin Jurnal Abdi Panca Marga JURNAL AGROINDUSTRI HALAL Journal of Fisheries & Marine Science Technology and Management Journal (STMJ)

Wittriansyah, Khoeruddin

Politeknik Negeri Cilacap

Author-ID : 1041196

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Physics Social Sciences Other

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Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap khoeruddin wittriansyah; Ari Kristiningsih; Annas Setiawan Prabowo
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).

Uji sensori Mi Basah Bebas Gluten (Gluten Free) berbasis Tepung Sukun dengan Penambahan Karagenan Ari Kristiningsih; Khoiruddin Wittriansyah; Santi Purwaningrum
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Breadfruit is one of the alternative sources of new carbohydrates in the form of wet noodles. Breadfruit flour is a gluten-free food product, which is good for digestion and also for children with autism. Carrageenan is added to the manufacture of noodles as a substitute for gluten in the dough. To add color and taste, squid ink is added as a natural dye for breadfruit noodles. This study aims to determine consumer acceptance of breadfruit flour-based wet noodles with the addition of carrageenan as a thickener and squid ink as a dye. This study used a completely randomized design (CRD) with five treatments, namely with the addition of carrageenan 1%, 3%, 4%, 5% and without the addition of carrageenan (0%). Based on the results of the study, it was found that the water content of breadfruit flour was 2.86%, ash content was o, 2% and protein content was 6.35%. Based on the sensory test, it was found that the P value > 0.05 on all parameters, namely color, taste, aroma and texture, which means that the difference in carrageenan concentrations is not significantly different. The most preferred color by panelists on noodles with the addition of 7% carrageenan. The most preferred taste in breadfruit noodles without the addition of carrageenan and 5%. The most preferred aroma in noodles with the addition of 5% carrageenan. The most preferred texture in noodles with the addition of 1% carrageenan.

Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry Khoeruddin Wittriansyah; Ari Kristiningsih
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.7190

Eel has a high nutritional content. The process of processing fillets and making kabayaki leaves waste eel fish bones. There are not many variations of processed eel and there is potential for using eel bones, so diversification efforts need to be made. This study aims to make processed pastry using bone flour and eel meat. Pastry dough made from wheat flour is added with eel flour, and eel meat with 3 variables; P1, P2, and P3. P1 was (5% bone flour and 25% eel meat), P2 was (7.5% bone flour and 30% eel meat) and P3 was (10% bone flour and 35% eel meat). Bone flour and eel meat were analyzed proximately to determine their nutritional content. Hedonic organoleptic analysis including taste, aroma, texture, and appearance was carried out on unagi pastry P1, P2, and P3. The results showed that the eel bones contained a high protein, (31.82%) and a low water content (3.37%). Eel meat contains 41.72% protein and 15.98% crude fat. Organoleptic results showed the panelists preferred Unagi Pastry P1 both in terms of taste (3.48), aroma (3.46), texture (3.42), and appearance (3.92).

Karakteristik Fisik Selulosa Pelepah Nipah (Nypa fruitcan) dengan Hidrolisis Asam Kuat Kristiningsih, Ari; Wittriansyah, Khoeruddin; Hastuti, Hety Dwi; Sodikin, Jenal
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10789

Nypa palm (Nypa fruticans) possesses various potential uses, one of which is as a source of cellulose. Cellulose can be a raw material in industries such as paper production, pharmaceuticals, and biomaterials. However, the fiber of the nipa palm frond tends to be brittle and fragile. Reducing the particle size of the fiber can enhance its mechanical strength, which can be achieved through acid hydrolysis using a 10% strong acid solution. This study aims to characterize the cellulose extracted from nipa palm fronds after acid hydrolysis. The alpha-cellulose content obtained was 39.626%, with a lignin content of 18.633%. Morphological characterization revealed that the cellulose particles ranged from 615.814 μm to 840.719 μm in size. Scanning Electron Microscope–Energy Dispersive X-ray (SEM-EDX) analysis showed that the fibers were elongated with irregular lengths and were composed primarily of carbon and oxygen elements. Fourier Transform Infrared (FTIR) spectroscopy identified the presence of O–H, C–H, and C–O functional groups as the main components of cellulose, along with C=O groups associated with lignin. These findings indicate that acid hydrolysis effectively reduces the particle size of nipa palm frond fibers and enhances their physical characteristics, making them more suitable for advanced material applications.

Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Mustofa, Rizki; kristiningsih, Ari; Murni Handayani; Mardiyana, Mardiyana; wittriansyah, khoeruddin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21345

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.

Co-Authors Agus Trianto Annas Setiawan Prabowo Ari Kristiningsih Arif Sumardiono Dhio Dirgantara Dodi Satriawan Fadillah Fadillah Fadlilah, Ilma Hastuti, Hety Dwi Kristiningsih, Ari Mardiyana Mardiyana Murni Handayani Murni Handayani Murni Handayani Mustofa, Rizki Nur Wachid Adi Prasetya Ocky Karna Radjasa Prabowo, Annas Setiawan Purwaningrum, Santi Radhi Ariawan Rudhi Pribadi Santi Purwaningrum Sari Widya Utami Sarihidaya, Nur Akhlis Sekar Widyaningsih Sodikin, Jenal Soedihono Soedihono Wanti, Linda Perdana

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