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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 Madani : Indonesian Journal of Civil Society Jurnal Abdi Panca Marga Journal of Fisheries & Marine Science Technology and Management Journal (STMJ) Jurnal Agroindustri Halal
Wittriansyah, Khoeruddin
Politeknik Negeri Cilacap
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering 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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3384

Abstract

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).
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

Abstract

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).
Peningkatan Produktivitas Peternak Kambing Melalui Inovasi Pakan Fermentasi dan Manajemen Kesehatan Ternak pada KUB Berkah Lestari Jenal Sodikin; Unggul Satria Jati; Ari Kristiningsih; Khoeruddin Wittriansyah
Madani : Indonesian Journal of Civil Society Vol. 8 No. 1 (2026): Madani : Februari 2026
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v8i1.3151

Abstract

Livestock management has a strategic role in Indonesia, especially in goat farming, which is widely developed by local communities. However, the livestock feed currently used is still not processed effectively because it mainly consists of fresh green grass and is highly dependent on seasonal conditions. This situation can affect animal growth and the quality of goat production. Therefore, innovation in feed processing and improvement of product quality management are urgently needed. The purpose of this community service program is to implement fermented feed innovation and provide training on livestock health management for farmer groups. The implementation method includes counseling, training, demonstration of fermented feed production, training on sanitation and animal health management, and monitoring for six weeks. The program results show an increase in livestock weight by 19.1%, a reduction in feed costs by 24.1%, an improvement in feed conversion efficiency (FCR) by 21%, and an increase in farmers’ income by 29.2%. This program has proven to be effective in improving livestock productivity and supporting the sustainable welfare of farmers.
Co-Authors Agus Trianto Annas Setiawan Prabowo Annas Setiawan Prabowo Ari Kristiningsih Ari Kristiningsih Arif Sumardiono Dhio Dirgantara Dodi Satriawan Fadillah Fadillah Fadlilah, Ilma Hastuti, Hety Dwi Jenal Sodikin 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 Unggul Satria Jati Wanti, Linda Perdana