Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Suryaningrum, Theresia Dwi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
CHARACTERISTICS OF KAMABOKO FROM CATFISH (CLARIAS GARIEPINUS) SURIMI PROCESSED WITH CARROT AND BEET ROOT AS FILLER AND NATURAL FOOD COLORANTS Suryaningrum, Theresia Dwi; Irianto, Hari Eko; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.94 KB) | DOI: 10.15578/squalen.v10i3.169

Abstract

The objective of the  study was to investigate  the effect of beet root  and carrot as filler and natural food colourant on the  chemical, physical  and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was  processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16%  of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, WHC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed  using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste)  better than kamaboko processed with carrot.  Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root.  The best characteristic of kamaboko was obtained from kamaboko processed using beet root  with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.
Physicochemical Properties and Microstructure of Mixed-species Surimi Made from Decapterus sp. and Priacanthus sp. Sihono, Sihono; Purnomo, Agus Heri; Wibowo, Singgih; Subaryono, Subaryono; Suryaningrum, Theresia Dwi; Utomo, Bagus Sediadi Bandol; Dewi, Fera Roswita
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): May 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.861

Abstract

The surimi industry plays a substantial role in bolstering Indonesia’s fishing sector. The collapse of the majority of surimi companies can be attributed to the                   government limitation on trawling, which served as the primary source of demersal fish utilized in surimi processing. This restriction resulted in a significant shortage of raw material for industry. Therefore, it is imperative to explore alternate fish species that can serve as viable raw materials for the production of surimi.  Alternative fish species are needed as raw materials for surimi. The objective of this work was to investigate the physicochemical characteristics and microstructure of surimi produced from two distinct Indonesian fish species: Decapterus sp., a pelagic species, and Priacanthus sp., a demersal species. Five ratios of Decapterus sp and Priacanthus sp; 1:0 (F1: control 1),  3:1 (F2), 1:1 (F3), 1:3 (F4), and 0:1 (F5: control 2) were tested. The proximate composition showed that the addition of Decapterus sp. to the formula increased the protein and fat content of mixed surimi. The formula F4 showed the highest value for almost all textural profile parameters; there were springiness, cohesiveness, gumminess, chewiness, and resilience. The same result also presented in the gel strength, F4 also has the highest value. The Water Holding Capacity value was low, and it showed no difference between all formulas. The whiteness value was in the range of 66-68, and it showed no difference between all formulas. Protein patterns showed no myosin heavy chain in all formulas. Microstructure analysis showed that only F5 (control 2) was compact and denser, but the other formulas (F1, F2, F3, and F4) showed a large number of loose and porous structures. In the microbial analysis, all formulas showed the Total Plate Count value ( 6 x 105 cfu/g) was under the maximum acceptable value (107 cfu/g). The findings of the study indicated that the mixed-surimi, consisting of Decapterus sp and Priacanthus sp at a ratio of 1:3, exhibited the highest level of gel strength. In conclusion, Decapterus sp has the potential to serve as a viable raw material when combined with Priacanthus sp.
The Influence of Acid and Cooking Methods on The Quality of Fish Meal Processed from by-products of Catfish Fillet Processing Suryaningrum, Theresia Dwi; Ellya, Ellya; Fateha, Fateha; Setiawati, Natalia Prodiana; Mardiyana, Indri; Supriyanto, Agus; Nurhayati, Nurhayati; Giyatmi, Giyatmi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.800

Abstract

Catfish fillet processing produces a by-product dominated by heads (25- 28%) and bones (11-13%). This study aims to process fish meal from by- products of catfish using different treatments, namely soaking in a 4% formic acid solution (F) and a 4% hydrochloric acid solution (H), as well as cooking techniques involving boiling (R) and steaming (K). Observations were made on the yield, pH, proximate analysis, calcium content, NPN (non-protein nitrogen), TBA (thiobarbituric acid), microbiological tests, sensory evaluation, and amino acid profiles. The research showed that soaking in acid caused a decrease in pH, protein content, and TBA and increased the fat content of the resulting fish meal. The optimal treatment for the highest quality fish meal is steaming without acid treatment. In this treatment, the protein content meet  the requirements of the SNI 01.2725.01.2013 as grade 3 fish meal, with a yield of 22.83%, a pH of 6.86, a moisture content of 6.2 ± 0.3%, an ash content  of 27.33 ± 0.7%, and a protein content of 45.5 ± 1.3%. Analysis of the amino acid profile of fish meal from that treatment showed a better amino acid composition compared to commercial fish meal. The fish meal  contained essential amino acids in sufficient quantities, with higher levels compared to the amino acid standards set by FAO/WHO 2013 for human nutritional needs, and met the requirements as a nutritional ingredient for fish and livestock feed.
Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design : Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method Sihono, Sihono; Sinurat, Ellya; Fateha, Fateha; Supriyanto, Agus; Suryaningrum, Theresia Dwi; Nurhayati, Nurhayati; Fransiska, Dina; Utomo , Bagus Sediadi Bandol; Subaryono, Subaryono; Sedayu, Bakti Berlyanto; Waryanto, Waryanto; Nurjanah, Nurjanah; Ramadhan, Wahyu; Fadillah, Hafidz Maulana; Muzayyanah, Alief Laily
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.48337

Abstract

Nori merupakan produk olahan rumput laut Phorphyra spp. yang berbentuk lembaran kering dan memiliki cita rasa khas. Nori kaya akan protein dan disukai konsumen. Tingkat konsumsi nori di Indonesia yang tinggi berdampak pada nilai impor nori yang meningkat tiap tahunnya. Rumput laut Phorphyra spp. sebagai bahan baku nori hanya tumbuh di perairan sub tropis. Pengembangan nori dari rumput laut lokal Indonesia perlu dilakukan untuk mengurangi ketergantungan produk impor dan meningkatkan nilai tambah rumput laut local. Tujuan penelitian adalah untuk menentukan formula terbaik nori like product dari Ulva spp, Gracilaria sp., dan gliserol menggunakan metode mixture design berdasarkan mutu fisik dan sensori. Penelitian dilakukan dalam 4 tahap, yaitu pembuatan rancangan formulasi nori dengan Design Expert 13® dan penentuan respon, pembuatan nori, analisis respon yang ditentukan, dan optimasi formula yang direkomendasikan. Hasil penelitian menunjukkan bahwa pada respon sifat fisik, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai ketebalan nori, namun secara signifikan memengaruhi nilai kuat tarik dan pemanjangan. Hasil respon terhadap nilai sensori, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna, kenampakan, dan aroma, namun secara signifikan memengaruhi nilai tekstur dan rasa. Komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna kecerahan (L*), namun secara signifikan memengaruhi nilai redness (a*) dan yellowness (b*). Formula nori like product terbaik adalah Ulva spp 26,9%, Gracilaria sp. 4,9%, dan gliserol 2,2%.
Co-Authors Agus Heri Purnomo, Agus Heri Agus Supriyanto Bagus Sediadi Bandol Utomo, Bagus Sediadi Bandol Dewi, Fera Roswita Diana Natalia Ellya, Ellya Fadillah, Hafidz Maulana Fateha, Fateha Fransiska, Dina Giyatmi Giyatmi Hari Eko Irianto Ikasari, Diah Mardiyana, Indri Muzayyanah, Alief Laily N. Nurjanah Nurhayati Nurhayati Sedayu, Bakti Berlyanto Sihono Sihono Singgih Wibowo, Singgih Sinurat, Ellya Subaryono Subaryono, Subaryono Utomo , Bagus Sediadi Bandol Wahyu Ramadhan Waryanto, Waryanto