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Wulansari, Devi
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Other

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Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Abstract

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting
PENGGUNAAN MEDIA PAPAN KESADARAN LINGKUNGAN UNTUK MENINGKATKAN HASIL BELAJAR PADA MATERI BERSATU MENJAGA LINGKUNGAN RUMAH DAN SEKOLAH SISWA KELAS 2 SDN 02 MADIUN LOR Wulansari, Devi; Fida Chasanatun; Yesi Novita Adisatriyani
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 9 No. 3 (2024): Volume 09 No. 03 September 2024.
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v9i3.17088

Abstract

The problem discussed in this research is low student scores, using environmental awareness board media to improve learning outcomes in united material to protect the home and school environment for class 2 students at SDN 02 Madiun Lor, Manguharjo District, Madiun City for the 2023/2024 school year, which is the background for the research this means that teachers do not use media in teaching, learning is still one way, where the teacher dominates learning so that students become passive in participating in learning. The data source for this research is class 2 students at SDN 02 Madiun Lor, Manguharjo District, Madiun City with a total of 12 students. This research was conducted with the aim of describing how to improve learning outcomes using unified material to protect the home and school environment of grade 2 students at SDN 02 Madiun Lor for the 2023/2024 academic year. This research was carried out in 2 cycles. Cycle 1 was carried out on March 2 2024 and Cycle 2 was carried out on May 8 2024. Student learning outcomes in. In cycle 1 only 7 students (58%) got the KKM score. In cycle 2 it increased to 12 students (100%). Research results are increasing. The conclusion of the research results is that improving learning using environmental awareness board media can improve the learning outcomes of class 2 students at SDN 02 Madiun Lor on the topic of uniting to protect the home and school environment.
Co-Authors Anasri, Anasri Arinta Kusumawardhani Dyan Wigati Eko Nurcahya Dewi Fida Chasanatun, Fida Holis, Nurur Rahmah Kristantri, Rika Sebtiana Kusumawardhani, Mawar Ratih Mukhaimin, Iman Napitupulu, Romauli Juliana Panjaitan, Pola Sabar Tumohom Panjaitan, Tina Fransiskha Caroline Prasetyati, Sukma Budi Putut Har Riyadi RATNANINGTYAS, SUSI Soeprijadi, Liliek Suwarsono, Bambang Tri Winarni Agustini Yesi Novita Adisatriyani