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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Jurnal Penelitian Pendidikan IPA (JPPIPA) 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
Fattah, Nurlaeli
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics 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
Optimization of Wet Rendering and Alkali Neutralization for Omega-3-Rich Oil Production from Milkfish (Chanos chanos) Ahmad, Ilham; Saleh, Rahmawati; Fattah, Nurlaeli; Muhtar, Imran; Luthfiah
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12538

Abstract

This study addresses the instability, off-flavors, and variable quality that limit the use of fish oil as an omega-3 source, particularly from milkfish (Chanos chanos). The research aims to produce omega-3-rich milkfish oil that meets international quality standards and is suitable for microencapsulation. Fresh milkfish was processed using wet rendering at four temperatures (70, 80, 90, and 100°C) and three heating times (30, 40, and 60 min). The crude oil was then refined by alkali neutralization with different NaOH concentrations. Oil yield and oxidative quality parameters—peroxide value, p-anisidine value, total oxidation (TOTOX), and acid value—were measured and analyzed using factorial ANOVA. The highest yield (0.29%) was obtained at 100°C for 60 min. Peroxide and anisidine values (3.44 and 11.75 meq/kg) and TOTOX (<20 meq/kg) complied with International Fish Oil Standards, whereas acid values (2.43–2.68 mg KOH/g) exceeded the limit at prolonged high-temperature extraction. These results indicate that higher temperatures increase oil recovery but promote hydrolytic degradation. Careful optimization of time and temperature is therefore required to obtain stable, high-quality omega-3 milkfish oil for further microencapsulation and application in health-oriented food products.
Co-Authors Adilham, Adilham Akbar, Muhammad Hikmal Arisandi, Defrian Marza Asha, Nur Aisha Ernawati Jassin, Ernawati Fifi Arfini, Fifi Ikbal Syukroni Ilham Ahmad Imran Muhtar Jannah, Miftahul Aisha Khairunisa, Khairunisa Luthfiah Luthfiah Luthfiah Matti, Agussalim Mita Gebriella Inthe Muh. Kasim Muhtar, Imran Munir, Nur Faidah Mursida Mursida, Mursida Nur Laylah, Nur Rahmawati Saleh Rosmaladewi, Rosmaladewi Rumaherang, Renaldo Fredly Santi, Andi Sepri Syamsuar Syamsuar, Syamsuar Tasir Tasir, Tasir Yani Nurita Purnawanti