Article Per Year (5 Year)
p-Index From 2020 - 2025
3.03
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Jurnal Perikanan dan Kelautan Jurnal Fish Protech Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Abdi Insani Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Perikanan Terpadu Jurnal Perikanan dan Kelautan
Diachanty, Seftylia
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
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).
PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii Reni, Zepherina; Kusumaningrum, Indrati; Asikin, Andi Noor; Diachanty, Seftylia; Zuraida, Ita
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.12.2.2024.34947

Abstract

Jelly candy has a characteristic sweet taste and a chewy texture. Another factor that determines the quality of jelly candy besides the taste and texture is the color. One of the ingredients that has the potential as a natural dye is red dragon fruit which has a sweet taste and is good for increasing endurance. This study aims to determine the addition of dragon fruit as a natural dye to the physicochemical and hedonic characteristics of jelly candy from seaweed Kappaphycus alvarezii. The concentration of dragon fruit juice used is P0: dragon fruit juice 0%, P1: dragon fruit juice 7.5%, P2: dragon fruit juice 10%, P3: dragon fruit juice 12,5%, P4: dragon fruit juice 15%, and P5: dragon fruit juice 17.5%. This study used a completely randomized design for proximate and color tests, and Kruskal-Wallis for hedonic tests. The results showed that the addition of dragon fruit juice had a significant effect (p<0.05) on moisture content, ash content, protein content, fat content, color and hedonic value (color, taste, texture, aroma). The moisture content of the jelly candy ranges from 14.81-22.80%, the ash content ranges from 1.60-3.66% and has met the standard of SNI 3547.2-2008. The brightness value of jelly candy ranges from 12.51-14.06%. The hedonic sensory test (scale 1-5) showed that the jelly candy was well received by the panelists, based on the parameters of color (4.30), taste (3.97), texture (3.97), and aroma (3.77).
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.
PENERIMAAN KONSUMEN TERHADAP IKAN BANDENG (Chanos chanos) ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA: The Consumer Acceptance Of Smoked Milkfish (Chanos chanos) with Concentrations Of Different Liquid Smoke Noor Asikin, Andi; Durahman, Nur Ismalia; Zuraida, Ita; Sulistiawati, Septiana; Diachanty, Seftylia
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.12.2.2024.47659

Abstract

The modern smoking method using liquid smoke is an effort to improve traditional processed products and can provide a distinctive smoked flavor of milkfish (Chanos chanos) in producing smoked fish products of good quality and safe for consumption. This research aims to determine the level of consumer acceptance of fish smoked with immersion in different concentrations of liquid smoke. The treatment used was immersion of coconut shell liquid smoke at different concentrations, namely AC0 control (without immersion of liquid smoke), AC2 (2% concentration of liquid smoke), AC5 (5% concentration of liquid smoke) and AC8 (8% concentration of liquid smoke). The hedonic test used 30 untrained panelists and the experimental design used was a Completely Randomized Design (CRD) followed by Duncan's test at 95% confidence level. The results showed that immersion with liquid smoke concentrations could affect the panelists' preference level. The smoked milkfish produced has a physically intact appearance, is clean and has a golden-brown color on AC0 to AC8, has a pungent smoky odor on AC8 and fishy on AC0 and has a hard texture on AC8 and dry AC0. The concentration of liquid smoke to produce the best smoked milkfish based on consumer acceptance is AC2 (2% liquid smoke concentration) with an appearance value of 7.13 (likes), smell 6.70 (likes), taste 7.00 (likes), texture 6, 90 (likes) Kata kunci:  liquid smoke, milkfish, smoked fish, consumer acceptence.   Metode pengasapan modern dengan menggunakan asap cair merupakan upaya memperbaiki mutu produk olahan tradisional dan dapat memberikan flavour khas asap pada ikan bandeng (Chanos chanos) sehingga menghasilkan produk ikan asap bermutu baik dan aman untuk dikonsumsi. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap ikan bandeng asap dengan perendaman kosentrasi asap cair berbeda. Perlakuan penelitian ini adalah perendaman ikan dalam asap cair tempurung kelapa pada konsentrasi berbeda yaitu: AC0 (kontrol/ tanpa perendaman asap cair), AC2 (konsentrasi asap cair 2%), AC5 (konsentrasi asap cair 5%) dan AC8 (konsentrasi asap cair 8%). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Pengujian hedonik terhadap ikan asap dilakukan oleh 30 panelis tak terlatih. Hasil penelitian menunjukkan bahwa perendaman dengan konsentrasi asap cair berbeda dapat mempengaruhi tingkat kesukaan panelis. Perlakuan perendaman asap cair dari perlakuan AC0 sampai AC8 mempunyai karakteristik kenampakan secara fisik utuh, bersih dan memiliki warna cokelat keemasan.  Perlakuan AC8 memiliki bau smoky yang menyengat  dengan tekstur yang keras sedangkan perlakuan AC0 berbau  fishy dan tekstur kering. Konsentrasi asap cair terbaik  berdasarkan penerimaan konsumen adalah AC2 (konsentrasi asap cair 2%) dengan nilai kenampakan 7,13 (suka), bau 6,70 (suka), rasa 7,00 (suka), tekstur 6,90 (suka). Kata kunci:  kosentrasi, asap cair, ikan bandeng, ikan asap, penerimaan, konsumen.
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 Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan Mismawati, Andi; Diachanty, Seftylia; Rusdin, Ilmiani; Hasanah, Rafitah
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.v6i1.21781

Abstract

Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).
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).
NILAI INDEKS RIGOR DAN KARAKTERISTIK KIMIA IKAN LELE (Clarias sp.) BERDASARKAN CARA KEMATIAN: Rigor Index Value and Chemical Characteristics of Catfish (Clarias sp) Based on Mortality Suryawinata, Aldo; Noor Asikin, Andi; Zuraida, Ita; Sulistiawati, Septiana; Diachanty, Seftylia
Media Teknologi Hasil Perikanan Vol. 12 No. 3 (2024)
Publisher : Sam Ratulangi University

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

Abstract

Catfish (Clarias sp.) is a type of fish that is widely cultivated and sold in the market alive. The method of fish death can affect the characteristics of fish because it plays a major role in the process of starting and ending the rigor mortis phase which contributes to the quality and durability of fish. This study aims to determine the effect of method of death on rigor index values ​​and chemical characteristics of catfish (Clarias sp.) and organoleptic values ​​of catfish (Clarias sp. This study used 2 treatments, namely P1 (fish killed immediately) and P2 (fish left alone). without water for 12 hours), each treatment was repeated 2 times. The test parameters were rigor index, pH, Total Volatile Base (TVB), moisture content and organoleptic values ​​observed in each pre, rigor, and post rigor   phase. analyzed using the T test to determine the effect of treatment on the test parameters. The results showed that differences in how to kill fish affected the value of rigor index, Total Volatile Base (TVB), and pH. P2 showed an increase in the value of rigor index, Total Volatile Base (TVB) , and the pH is greater than P1. Kata kunci:  Clarias sp., rigor index, pre rigor , post rigor    Ikan lele (Clarias sp.) merupakan salah satu jenis ikan yang banyak di budidayakan dan dijual di pasar dalam keadaan hidup. Cara kematian ikan dapat mempengaruhi karakteristik ikan karena berperan besar pada proses bermula dan berakhirnya fase rigor mortis yang berkontribusi pada mutu dan daya awet ikan. Penelitian ini bertujuan untuk mengetahui pengaruh cara kematian  terhadap nilai indeks rigor, karakteristik kimia pada ikan lele (Clarias sp.) dan nilai organoleptik ikan lele (Clarias sp). Penelitian ini menggunakan 2 perlakuan yaitu P1 (ikan langsung dimatikan) dan P2 (ikan dibiarkan tanpa air selama 12 jam dan dimatikan), setiap perlakuan dilakuan pengulangan  2 kali. Parameter uji terdiri dari indeks rigor, pH, Total Volatile Base (TVB), kadar air dan nilai organoleptik yang diamati pada setiap fase pre, rigor, dan post rigor  . Data hasil pengamatan di analisis menggunakan uji T untuk mengetahui pengaruh perlakuan terhadap parameter uji. Hasil penelitian menunjukan bahwa perbedaan cara kematian ikan berpengaruh terhadap nilai indeks rigor, Total Volatile Base (TVB), dan pH. P2 menunjukan peningkatan nilai Indeks rigor, Total Volatile Base (TVB), dan pH lebih besar dari P1. Kata kunci:  Clarias sp., indeks rigor, pre rigor , post rigor 
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.
Co-Authors Andi Noor Asikin Ardhanawinata, Adlina Arfaj, Mayang Nurul Hudayanti Durahman, Nur Ismalia Febiwina, Febiwina Febrianti, Aulia Hasanah, Rafitah Husaini, Andika Vahri Indrati Kusumaningrum, Indrati Irawan , Irman Irawan, Irman Ita Zuraida Lestari, Vinna Mismawati, Andi Ningsih, Nita Wahyuni Pamungkas, Bagus Fajar Raden Mohamad Herdian Bhakti Reni, Zepherina Rifani, Rizal Rosanti, Septri Amalia Rusdin, Ilmiani Sali, Renzy Septiana Sulistiawati Sinuraya, Servinta Br Sulfandi, Mohammad Arif Suryawinata, Aldo