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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Agriculture (JoA) Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Indonesian Journal of Contemporary Multidisciplinary Research JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Jurnal Sains dan Teknologi Pangan
Fattah, Nurlaeli
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Social Sciences Veterinary Other

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Optimising the Quality of Sago Bamboo through Fortification of Cork Fish Flour (Ophiocephalus striatus) with Various Processing Methods Fattah, Nurlaeli
Indonesian Journal of Contemporary Multidisciplinary Research Vol. 2 No. 5 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/modern.v2i5.6230

Abstract

This research was examining several methods of processing snakehead fish with several treatment methods before drying, namely (1) making surimi, (2) making mashed fish, and (3) cooking using an autoclave. Data analysis used a Completely Randomized Design (CRD). The study's results showed that protein levels during the study for all treatments did not significantly affect the protein content of snakehead fish meals. The average protein content was 71.17 ± 1.28 to 88.05 ± 1.28. The highest protein content was obtained in the treatment method for making snakehead fish meals, starting with the manufacture of freshly dried surimi. The Fat ranged from 0.77 ± 0.58 to 1.88 ± 0.58. The lowest fat content was obtained in the treatment of the Making Snakehead Fish Meal processing method by making surimi, then drying at 65o C ± 12 hours. The water content of snakehead fish meal for all treatments was 3.91 ± 1.33 to 6.51 ± 1.31. Carbohydrates for all treatments were, on average, 1.38 ± 0.7 to 2.73 ± 0.7. Protein digestibility is an average of 88 ± 1.7 to 91 ± 1.7. Total Microbes, namely 18,733 ± 1.7 to 8,133 ± 1.7. As for the Organoleptic Test, the treatment that was given the number 9 from the parameters of Appearance, Color, Taste, Aroma, Texture, and Acceptance was the research treatment, namely the production of snakehead fish meal using the method of making surimi first before drying
KARAKTERISTIK SENSORI DAN KANDUNGAN GIZI PRODUK CEMILAN STIK BERBASIS IKAN BANDENG, IKAN GABUS, DAN EKSTRAK DAUN KELOR Rahmaniar; Malle, Sriwati; Fattah, Nurlaeli; Inthe, Mita Gebriella; Mariani; Tahir, St. Hartina
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/peq20f75

Abstract

Penelitian ini bertujuan mengembangkan inovasi produk camilan stik ikan serta mengevaluasi karakteristik sensori dan kandungan gizinya dengan memanfaatkan bahan lokal, yaitu ikan bandeng, ikan gabus, dan ekstrak daun kelor. Rancangan penelitian terdiri atas dua faktor, yaitu perbandingan ikan bandeng dan ikan gabus (A1 = 70:30, A2 = 50:50, A3 = 30:70) serta penambahan ekstrak daun kelor (B0 = 0%, B1 = 5%, B2 = 10%). Hasil analisis ragam menunjukkan bahwa seluruh perlakuan berpengaruh nyata terhadap aroma dan tekstur, sedangkan komposisi ikan secara tunggal berpengaruh nyata terhadap aroma, tekstur, dan warna produk. Formulasi terbaik diperoleh pada perbandingan 30% ikan bandeng dan 70% ikan gabus dengan penambahan 5% ekstrak daun kelor. Uji sensori menunjukkan bahwa produk dapat diterima panelis berdasarkan atribut rasa, aroma, tekstur, dan warna. Produk terpilih memiliki kadar air 8,22%, kadar abu 2,67%, kadar lemak 15,49%, kadar protein 9,41%, dan kadar karbohidrat 64,21%, serta aktivitas antioksidan dengan nilai IC₅₀ sebesar 134,83 ppm. Pemanfaatan bahan lokal tersebut berpotensi menghasilkan produk camilan dengan nilai gizi dan penerimaan sensori yang baik.
Co-Authors Adilham, Adilham Akbar, Muhammad Hikmal Arisandi, Defrian Marza Asha, Nur Aisha Ernawati Jassin, Ernawati Fifi Arfini, Fifi Ikbal Syukroni Imran Muhtar Jannah, Miftahul Aisha Khairunisa, Khairunisa Luthfiah Luthfiah Mariani Matti, Agussalim Mita Gebriella Inthe Muh. Kasim Munir, Nur Faidah Mursida Mursida, Mursida Nur Laylah, Nur Rahmaniar Rahmawati Saleh Rosmaladewi, Rosmaladewi Rumaherang, Renaldo Fredly Santi, Andi Sepri Sriwati Malle Syamsuar Syamsuar, Syamsuar Tahir, St. Hartina Tasir Tasir, Tasir Yani Nurita Purnawanti