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All Journal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Perikanan Terpadu Jurnal Perikanan dan Kelautan
Diachanty, Seftylia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences

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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).
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 : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

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.
Evaluation of consumer acceptance of tiger prawn head flour with difference variations in soaking concentration of Rice Husk Ash Filtrate (RHAF) Gebi, Gebi; Hasanah, Rafitah; Diachanty, Seftylia; Rusdin, Ilmiani; Mismawati, Andi
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.12286

Abstract

Prawn heads contain chitin about 15%-20%. This high chitin content is an obstacle in the utilization of waste that contains proteins and minerals that are still tightly bound to chitin, which is difficult for poultry digestive enzymes to digest. Therefore, it is necessary to carry out biological processing first so that the proteins and minerals bound to chitin can be broken down so that they can be digested by the poultry. Efforts to minimize chitin are by soaking the husk ash water filtrate solution. This research aims to determine consumer preference for shrimp head flour soaked in a water filtrate solution of husk ash with different concentrations. The treatments in this study were G0 (without soaking), G1 (10% FAS soaking), G2 (20% FAS soaking), and G3 (30% soaking) with a soaking time of 24 hours. The hedonic test was carried out with 30 untrained panelists, and then the data was measured using the Kruskal Wallis test, followed by the Mann-Whitney test at a confidence level of 95%. The concentration of the husk ash water filtrate solution influences consumer acceptance of tiger prawn head flour (Penaeus monodon). Based on consumer acceptance, the best treatment was G1, namely soaking FAS with a concentration of 10% for 24 hours with an appearance value of 7.77 (like very much), smell 6.43 (like), taste 5.77 (somewhat like) and texture 6.87 (like).
erbedaan Lama Waktu Pengukusan Pada Proses Pemindangan Terhadap Karakteristik Kimia Dan Penerimaan Konsumen Pindang Ikan Bandeng (Chanos chanos) Burhanuddin, Burhanuddin; Irawan, Irman; Diachanty, Seftylia; Sulistiawati, Septiana; Zuraida, Ita
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.33142

Abstract

Milkfish (Chanos chanos) is one of the leading fishery commodities in East Kalimantan, characterized by its high protein and fat content. One of the efforts to prevent quality degradation in milkfish is through the “pindang” processing method; however, the traditional boiling technique often results in a shorter shelf life. This study aims to evaluate the effect of different steaming durations in the milkfish “pindang” process on chemical characteristics (moisture, ash, fat, and protein content) and consumer preference (hedonic test). The research utilized a Completely Randomized Design (CRD) consisting of four steaming duration treatments: 25 minutes (KP1), 30 minutes (KP2), 35 minutes (KP3), and 40 minutes (KP4), with each treatment replicated three times. Chemical characteristic data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s Multiple Range Test (DMRT) if significant effects were found. Meanwhile, hedonic data were analyzed using the Kruskal-Wallis non-parametric test, with the Mann-Whitney test as a post-hoc analysis if significant differences were detected. The results showed that steaming duration significantly affected (p0.05) the chemical characteristics but had no significant effect (p0.05) on the organoleptic parameters (color, aroma, taste, and texture). The chemical characteristics of the product included moisture content (45.59% - 48.81%), ash (1.01% - 1.24%), fat (2.18% - 2.62%), and protein (22.78% - 23.96%). Treatment KP2 (30-minute steaming) was determined as the best treatment based on the optimal balance of nutritional value (23.35% protein and 2.45% fat) and the highest average score in the color sensory parameter (5.40/slightly like).
Co-Authors Andi Noor Asikin Burhanuddin Burhanuddin Gebi, Gebi Hasanah, Rafitah Irawan , Irman Irawan, Irman Ita Zuraida Mismawati, Andi Pamungkas, Bagus Fajar Rosanti, Septri Amalia Rusdin, Ilmiani Sulfandi, Mohammad Arif