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Karakteristik Fisikokimia dan Penerimaan Konsumen Bakso Ikan Layang (Decapterus sp.) dengan Penambahan Kepala Tulang Ikan Lumat (KTIL) Febrianti, Aulia; Pamungkas, Bagus Fajar; Irawan, Irman; Asikin, Andi Noor; Diachanty, Seftylia
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.41575

Abstract

Decapterus sp is a source of animal protein which is very important for human needs. The potential for the development of the flying fish processing industry will lead to an increase production and the resulting by-products are fish heads and bones, which still have the potential to be reused. One of its uses is by applying it to the manufacture of fish balls. The addition of various additives will result in different chemical characteristics and consumer acceptance. This study purpose to determine the physicochemical characteristics and consumer acceptance of flying fish meatballs (Decapterus sp) added head and crushed fish bones (KTIL). This study used a completely randomized design (CRD) with four treatments and three replications, namely P0(fish meat 25g), P1(fish meat 237.5g: KTIL 12.5g), P2(fish meat 225g : KTIL 25g), P3 (fish meat 212.5g : KTIL 37.5g). The statistical analysis used was analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 95% confidence level. Parameters observed included chemistry (moisture content, ash, fat, protein), color, EMC and consumer acceptance. The results of research with the addition of KTIL in the manufacture of flying fish balls produced physicochemical characteristics such as water content 64.51% -67.49%, ash 1.56% -2.25%, protein 16.67% -18.54%, fat content 1.53%-1.95 %, L* value 51.66-55.47, a* value 0.01-1.05, b* value 11.53-12.50, degree of whiteness 54.72-57 .43., and EMC 1.83% -3.31% as well as hedonic tests with taste parameters, aroma ranging from 7.0 (like) - 8.0 (very like), texture ranging from 6.4 (rather like)–8 .0 (like very much) and an overall range of 7.0 (like)–8.0 (like very much).
Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp. Sali, Renzy; Mismawati, Andi; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.43188

Abstract

Fish balls containing high protein but low in fiber need to be diversified to increase the nutritional value while reducing the cost of raw materials. Kappaphycus alvarezii seaweed is rich in fiber and the price is relatively cheaper, so it has the potential to be used as raw material for making fish balls. This study aims to determine the physicochemical characteristics and consumer acceptance of catfish meatballs (Clarias sp.) with the addition of K. alvarezii seaweed. The study used a completely randomized design with four treatments, namely the percentage of seaweed substitution for fish meat (w/w) namely 40%, 50%, 60% and 0% (control) with three replications. Parameters observed were proximate composition, whiteness degree, and hedonic test. The addition of seaweed increased the water content, ash, carbohydrates and whiteness value of fish balls but decreased the protein and fat content. Consumers still prefer the formulation of fish balls without the addition of K. alvarezii seaweed, but that is close to consumer preferences with the addition of 40% seaweed.
Potensi Peptida Bioaktif dari Hasil Samping Perikanan sebagai Antihipertensi dan Antioksidan– Review: Potential of Bioactive Peptides from Fish By-Product as Antihypertensive and Antioxidant – A Review Iduantoro, Charles Pernanda; Zuraida, Ita; Sulistiawati, Septiana; Mismawati, Andi; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.52202

Abstract

Catching and fishery processing produces a variety of by-products that can affect the economy and cause environmental problems. Fish by-products such as heads, skin, bones, fins, innards, blood, and scales can reach more than 55-70%. Fish by-products have the potential to be processed into value-added products. Fish by-products can be a source of additional compounds because they are rich in protein, peptides and amino acids. Fish protein hydrolyzate is obtained from hydrolyzed fish by-products and then produces peptides and amino acids with a mixture of small protein molecules. The hydrolysis process releases the active site on the peptide previously encrypted in the native structure of the protein and produces a biomolecule called Bioactive Peptide (BP). This review aims to explain fish by-products as a source of peptides, the methods used to obtain BP from fish by-products, and the mechanisms of their biological activity as antihypertensive and antioxidant peptides. Keywords: Amino acids, enzymatic hydrolysis, fish protein, protein hydrolysate Penangkapan dan pengolahan hasil perikanan menghasilkan beragam hasil samping yang dapat mempengaruhi perekonomian serta menimbulkan masalah terhadap lingkungan. Hasil samping perikanan seperti kepala, kulit, tulang, sirip, jeroan, darah, dan sisik dapat mencapai lebih dari 55-70%. Hasil samping perikanan memiliki potensi untuk diolah menjadi produk yang bermanfaat. Produk hasil samping perikanan dapat menjadi sumber senyawa tambahan karena kaya akan kandungan protein, peptida, dan asam amino. Hidrolisat protein ikan diperoleh dari hasil samping perikanan yang dihidrolisis dan selanjutnya menghasilkan peptida dan asam amino dengan campuran dari potongan-potongan protein berukuran kecil. Proses hidrolisis membuka sisi aktif pada peptida yang sebelumnya terenskripsi didalam struktur primer protein dan menghasilkan biomolekul yang disebut Peptida Bioaktif (PB). Review ini bertujuan untuk menjelaskan mengenai hasil samping perikanan sebagai sumber peptida, metode yang digunakan untuk memperoleh PB dari hasil samping perikanan serta mekanisme aktivitas biologisnya sebagai peptida antihipertensi dan antioksidan. Kata kunci: Asam amino, hidrolisis enzimatik, hidrolisis kimiawi, protein ikan
ANALISIS KELAYAKAN BENIH IKAN AIR TAWAR DAN UDANG WINDU DI UPT BALAI BENIH IKAN TANJUNG LAUT INDAH KOTA BONTANG ( Business Feasibility Analysis Of Freshwater Fish And Tiger Shrimp Seeds At UPT. Balai Benih Ikan Tanjung Laut Indah Bontang City ) SARINAH, SARINAH; GUNAWAN, BAMBANG INDRATNO; PAGORAY, HENNY; ABDUSYSYAHID, SAID; PAMUNGKAS, BAGUS FAJAR; FITRIYANA, FITRIYANA
JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) JAKP, Volume 6, Nomor 2, Oktober 2023
Publisher : Universitas Mulawarman (University of Mulawarman)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jakp.6.2.2023.11047.130-136

Abstract

The fisheries sector has enormous potential to be developed. One of them is aquaculture. The government in handling this matter established a Fish Seed Center in each region under the auspices of the Directorate General of Aquaculture. Bontang City has a fish seed center located in Tanjung Laut Indah Village. The seeds produced are tilapia, catfish and tiger shrimp. The purpose of this study is to analyze the financial feasibility of commodities in the Fish Seed Center. The sampling method is a case study while the data analysis methods used are Net Present Value, Net Benefit Cost Ratio (Net B/C), Internal Rate of Return (IRR), and Payback Period. The research results obtained based on the financial feasibility analysis are NPV (Net Present Value) of Rp. 157,414. 504, IRR (Internal Rate of Return) of 8%, Net Benefit Cost Ratio 1 and Payback Period for 13 years and 4 months. The conclusion obtained in this study is that the cultivation of tilapia, catfish and tiger shrimp seeds at the Fish Seed Center of Bontang City is financially feasible and profitable
Penerapan Sistem Good Manufacturing Practices (GMP) Pada Proses Pembekuan Ikan Layur DI CV. Sinar Harapan Berau Surya, Dwi Agus Ade; Zuraida, Ita; Pamungkas, Bagus Fajar; Irawan, Irman; Kusumaningrum, Indrati
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.18082

Abstract

The freezing industry requires a basic eligibility program to provide guarantees for a food safety system. The application of GMP or Good Manufacturing Practices in the food industry is a requirement to produce products that are safe for consumption. The aim of the study was to examine the application of GMP in freezing layur fish at CV. Sinar Harapan Berau and identify non-compliance factors in the implementation of GMP. The results showed that the application of GMP in CV. Sinar Harapan Berau has largely complied with the CPPOB guideline requirements. Based on the analysis of non-conformity, there are 14 aspects that are suitable and 4 aspects that are not suitable with the percentages of 77.8% and 22.2%, respectively. Several factors cause non-compliance with GMP, namely puddles of water on the road leading to the production site, the road has not been cemented, and without laying stones. There are no washing facilities in the toilet area, there is still rust on the tables and pans in the production area. CV. Sinar Harapan also does not yet have laboratory facilities for quality control and safety of raw materials, but only inspects organoleptically.
Pemanfaatan Kepala Dan Tulang Terhadap Penerimaan Konsumen Dan Karakteristik Kimia Pempek Ikan Bandeng (Chanos chanos) Husaini, Andika Vahri; Pamungkas, Bagus Fajar; Irawan, Irman; Mismawati, Andi; Diachanty, Seftylia
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.18791

Abstract

Pempek adalah makanan yang terbuat dari daging ikan, tepung tapioka, air, dan garam yang dicampur menjadi satu adonan dan dibentuk, lalu direbus, dikukus, digoreng atau dipanggang, serta memiliki tekstur yang kenyal dan elastis. Penambahan bahan tambahan yang bervariasi akan menghasilkan karakteristik kimia dan penerimaan konsumen yang berbeda. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan kepala dan tulang ikan bandeng (Chanos chanos) terhadap karakteristik kimia dan penerimaan konsumen pada pempek ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan Lima perlakuan dan tiga kali ulangan, sampel yang diolah terdiri dari kontrol (P0), dan perlakuan formulasi KTL sebanyak 5% (KT1), 10% (KT2), 15% (KT3), dan 20% (KT4) analisis statistik yang digunakan adalah analisis variansi (ANOVA) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Parameter yang diamati antara lain kimia (kadar air, abu, lemak, dan protein) dan penerimaan konsumen. Hasil penelitian menunjukkan perbedaan proporsi antara daging dan kepala tulang lumat ikan bandeng memberikan pengaruh terhadap sifat kimia (kadar air, kadar abu, kadar protein, dan kadar lemak). Penerimaan konsumen pada parameter warna, aroma, tekstur, dan keseluruhan lebih menyukai formulasi 20%, sedangkan untuk indikator rasa konsumen lebih menyukai formulasi 0%.
Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian Sinuraya, Servinta Br; Zuraida, Ita; Diachanty, Seftylia; Irawan, Irman; Pamungkas, Bagus Fajar
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.21397

Abstract

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.
KARAKTERISTIK FISIKOKIMIA DAN PENERIMAAN KONSUMEN TERHADAP BAKSO SURIMI IKAN LELE SANGKURIANG (Clarias gariepinus var. sangkuriang) Febiwina, Febiwina; Diachanty, Seftylia; Irawan, Irman; Pamungkas, Bagus Fajar; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 3 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fishball are processed fishery products that use mashed meat or surimi and mixed with tapioca flour as a thickener to improve the texture of the meatballs. This study aims to determine the physicochemical characteristics of catfish surimi fishtballs with the addition of tapioca flour and the best concentration of flour to produce meatballs that are liked by consumers. This research used surimi treatment of sangkuriang catfish and tapioca flour consisting of 100g surimi without tapioca flour (P0), 95g surimi : 5g tapioca flour (P1), 90g surimi : 10g tapioca flour (P2), 85g surimi : 15g tapioca flour (P3) and 80g surimi : 20g tapioca flour (P4). This research method used a completely randomized design (CRD) with chemical observations (moisture, ash, protein and fat content) physical (expressible moinsture content, color and folding test) and Kruskal-wallis observations for hedonic tests (taste, aroma, color and texture). The results showed that the ratio of catfish surimi and tapioca flour had a significant effect (p<0.05) on moisture content, ash content, protein, fat and expressible moinsture content, but did not have a significant effect (p>0.05) on the results of folding test and color of fishball. The addition of tapioca flour has a significant effect on the hedonic test on the parameters of taste, aroma, color and texture. 95g surimi : 5g tapioca flour (P1) is the best treatment with the average quality value on the parameters of taste, aroma, color, and texture is 7 (like).
Effectiveness of Setting Temperature on Moonfish Surimi Gel (Megalops cyprinoides) Rosanti, Septri Amalia; Irawan, Irman; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.186-191

Abstract

Good characteristics of surimi can be seen from its ability to form a gel, one of which is the temperature setting. This study aims to determine the effectiveness of the setting temperature on the surimi gel of moonfish (Megalops cyprinoides). The study used a completely randomized design with treatments of five temperature setting with three replications. Parameters observed were gel strength, folding test, whiteness and expressible moisture content. The results showed that setting temperature had a significant effect on gel strength, folding test, whiteness degree and expressible moisture content (p<0.05) at 95% confidence level. The setting temperature treatment of 40oC and without setting had the highest gel strength compared to other treatments with the max load values ​​of 59.79 kg/cm2 and 60.63±1.44 kg/cm2, respectively, with a 5-fold test quality value, namely does not crack after being folded into quarters. The best setting temperature for the gel forming ability of fish surimi for moonfish is 40oC and without setting temperature.
Perbedaan Perlakuan Pengeringan Rumput Laut (Gracilaria sp.) Terhadap Kualitas Tepung Agar Irawan, Irman; Sulfandi, Mohammad Arif; Diachanty, Seftylia; Zuraida, Ita; Pamungkas, Bagus Fajar
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): Desember 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578//jpbkp.v19i2.1039

Abstract

Gracilaria sp merupakan jenis rumput laut penghasil agar-agar. Gracilaria sp memiliki  kandungan agarosa dan agaropektin yang sangat bagus sehingga dapat menghasilkan agar-agar dengan kekuatan gel yang kuat dan kokoh. Sistem pengeringan yang tepat akan menghasilkan kualitas rumput laut yang baik dengan nilai jual yang tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia tepung agar yang dihasilkan dari perbedaan perlakuan pengeringan rumput laut Gracilaria sp dan perlakuan metode pengeringan rumput laut Gracilaria sp terbaik berdasarkan kualitas tepung agar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan pengeringan secara langsung di bawah sinar matahari tanpa dan setelah perendaman air tawar, pengeringan sistem sauna tanpa dan setelah perendaman air tawar. Parameter yang diuji pada penelitian ini yaitu rendemen, proksimat (kadar air, abu, lemak, protein, karbohidrat), kadar serat kasar, viskositas, dan kekuatan gel.. Hasil uji karakteristik secara fisikokimia pada perbedaan pengeringan, kualitas tepung agar yang dihasilkan masih memenuhi standar SNI. Metode P1 (pengeringan secara langsung di bawah sinar matahari) adalah yang terbaik untuk kualitas tepung agar yang dihasilkan. Nilai P1 Rendemen (28,33%), kadar air (3,70%), , uji serat kasar (2,79%), viskositas (65,00 cP) dan kekuatan gel (304,44 g/cm2). ABSTRACTGracilaria sp is a type of seaweed that produces agar. Gracilaria sp contains very good agarose and agaropectin so it can produce agar with strong and sturdy gel strength. The right drying system will produce good quality seaweed with high selling value. This research aims to determine the physicochemical characteristics of agar flour produced from differences in the drying treatment of Gracilaria sp seaweed and the best drying method for Gracilaria sp seaweed based on the quality of the agar flour. This study used a completely randomized design (CRD) with direct drying treatment under sunlight without and after fresh water immersion, a sauna drying system without and after fresh water immersion. The parameters tested in this study were yield, proximate (water, ash, fat, protein, carbohydrate content), crude fiber content, viscosity and gel strength. The results of physicochemical characteristic tests on differences in drying, the quality of the agar flour produced still meets SNI standards. Method P1 (drying directly in the sun) is the best for the quality of the agar powder produced. P1 yield value (28.33%), water content (3.70%), crude fiber test (2.79%), viscosity (65.00 cP) and gel strength (304.44 g/cm2).
Co-Authors Andi Noor Asikin Ardhanwinata, Adlina Bambang Indratno Gunawan Diachanty, Seftylia Febiwina, Febiwina Febrianti, Aulia Fitriyana Fitriyana, Fitriyana Gina Saptiani Hafid, Muhamad Henny Pagoray, Henny Husaini, Andika Vahri Iduantoro, Charles Pernanda Indrati Kusumaningrum, Indrati Irawan , Irman Irawan, Irman Ita Zuraida Jahrah, Fatimah Mismawati, Andi Ningsih, Nita Wahyuni Nurasikin, Andi Rahman, Nur Rinni Rifai, Muhamad Rosanti, Septri Amalia Rusdin, Ilmiani Said Abdusysyahid Sali, Renzy Sarinah Sarinah Septiana Sulistiawati Sinuraya, Servinta Br Sulfandi, Mohammad Arif Surya, Dwi Agus Ade