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Yusfiani, Marnida
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Journal : PERTANIAN TROPIK

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Hanpen Fish Cake, Rough Flathead (Grammoplites scaber) Diversification Product Lubis, Novita Sari; Diana, Ayu; Yusfiani, Marnida
Jurnal Online Pertanian Tropik Vol. 7 No. 1 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (989.747 KB) | DOI: 10.32734/jopt.v7i1.3840

Abstract

ABSTRACT Rough flathead (Grammoplites scaber) is a non-economical and white-fleshed fish. It's suitable for fish-based processing products. Hanpen is one of the Japanese fish cake. Diversification of surimi-based Rough flathead becomes Hanpen. This research studied the consumer acceptance and chemical composition of Hanpen Rough flathead. The experimental methods are used in this research with 3 treatments and Deuteronomy, the addition of surimi Rough flathead A1 = 100 g, A2 = 150 g, and A3 = 200 g. The randomized block data, ANOVA, was performed to analyze the data. The results showed that Hanpen Rough flathead product that can be accepted by panelists is A2 treatment, which scores 7,28 at like level specification. The addition of surimi Rough flathead had a significant effect (p<0,05) on organoleptic test parameters (appearance, aroma, taste, and texture) and proximate tests (crude protein, crude fat, water content, ash content, and carbohydrate) to Hanpen. The highest value of proximate test for three treatments were crude protein = A1 (5,36); carbohydrate = A1 (11,36); crude fat = A2 (0,39); water content = A3 (83,67); dan ash content = A2 (2,84).   References Agustin, T. I. (2012). Mutu fisk dan Mikrostruktur Kamaboko Ikan Kurisi ( Nemipterus nematophorus ) dengan  Physical and Microstructure Quality of Kamaboko Kurisi Fish. JPHPI, Masyarakat Pengolahan Hasil Perikanan Indonesia, 15(1), 18–26. Bozova, B., & Centinkaya, S. (2019). Surimi and surimi products. 2nd International Symposium on Limnology and Freshwater Fiheries. BPS. (2019). Produksi Perikanan menurut Asal Tangkapan di Kota Tanjungbalai 2010 - 2017. Retrieved March 23, 2020, from https://tanjungbalaikota.bps.go.id/dynamictable/2017/07/12/110/produksi-perikanan-menurut-asal-tangkapan-di-kota-tanjungbalai-ton-2010-2017.html Damanik, M. R. S., Sriadhi, Habibi, M. R., & Harefa, M. S. (2018). Diversifikasi Pengolahan Ikan sebagai Upaya Peningkatan Ekonomi Masyarakat Nelayan Desa Bagan Serdang Kecamatan Pantai Labu Kabupaten Deli Serdang. Jurnal Pengabdian Kepada Masyarakat, 23(4), 455–459. Diana, A., & Lubis, A. F. (2018). Peningkatan Potensi Ikan Baji - Baji ( Grammoplites scaber ) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku. AGRINTECH: Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(1), 14–22. Ilza, M., & Siregar, Y. I. (2015). Sosialisasi penambahan minyak perut ikan jambal siam dan minyak ikan kerapu pada bubur bayi untuk memenuhi standar omega 3 dan omega 6. Jphpi, 18, 262–275. https://doi.org/10.17844/jphpi.2015.18.3.262 Jia, R., Katano, T., Yoshimoto, Y., Gao, Y., Nakazawa, N., Osako, K., & Okazaki, E. (2020). Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing. Food Hydrocolloids, 104(February), 105732. https://doi.org/10.1016/j.foodhyd.2020.105732 Karsa, A. (2004). Kebiasaan Makanan Ikan Baji-baji (Grammoplites scaber (Linnaeus, 1758)) di Perairan Mayangan, Subang, Jawa Barat. Institut Pertanian Bogor. Kim, S. K. (2013). Seafood processing by-products: Trends and applications. Seafood Processing By-Products: Trends and Applications, 9781461495(March 2014), 1–597. https://doi.org/10.1007/978-1-4614-9590-1 Kobayashi, Y., Huge, J., Imamura, S., & Hamada-Sato, N. (2016). Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing. Allergology International, 65(3), 272–279. https://doi.org/10.1016/j.alit.2016.01.002 Kwon, Y.-M., & Lee, J.-S. (2013). A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour. Korean Journal of Human Ecology, 22(1), 189–200. Laksono, U. T., Suprihatin, S., Nurhayati, T., & Romli, M. (2019). Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 198–208. https://doi.org/10.17844/jphpi.v22i2.27373 Motamedi, M., Teimori, A., Amiri, V., & Hesni, M. A. (2020). Characterization of age-dependent variability in the flank scales of two scorpaeniformes fishes by applying light and scanning electron microscopy imaging. Micron, 128(September 2019), 102778. https://doi.org/10.1016/j.micron.2019.102778 Nurhadi, B., & Nurhasanah, S. (2010). Sifat Fisik Bahan Pangan. Bandung: Widya Padjajaran. Radityo, C., Darmanto, Y., & Romadhon, R. (2014). Pengaruh Penambahan Egg White Powder Dengan Konsentrasi 3% Terhadap Kemampuan Pembentukan Gel Surimi Dari Berbagai Jenis Ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(4), 1–9. Rijal, M. (2017). Diversifikasi Produk Olahan Ikan Bagi Ibu-Ibu Nelayan di Dusun Mamua Kabupaten Maluku Tengah. Jurnal Biology Science & Education, 6(2), 159–170. Satam, S. B., Sharangdhar, S. T., Sharangdhar, M. T., Sajid, I. K., & Sonawane, U. D. (2004). Surimi : The " High-Tech " Raw Material from Minced Fish Meat. Fishing Chimes, 24(8), 49–55. Silovs, M. (2018). Fish processing by-products exploitation and innovative fish-based food production. Research for Rural Development, 2(May), 210–215. https://doi.org/10.22616/rrd.24.2018.074 Simanjuntak, C. (2016). Hubungan Konsumsi Ikan dengan Tingkat Kecukupan Protein Anak Balita pada Keluarga Nelayan Kelurahan Pasir Bidang Kecamatan Sarudik Kabupaten Tapanuli Tengah. Retrieved from http://repositori.usu.ac.id/handle/123456789/16639 Simanjuntak, C. P. ., & Zahid, A. (2009). Kebiasaan Makanan dan Perubahan Ontogenetik Makanan Ikan Baji-Baji (Grammoplites scaber) di Pantai Mayangan, Jawa Barat. Jurnal Iktiologi Indonesia, 9(1), 63–73. Standar-Nasional-Indonesia. (2013). SNI 2694 Surimi. Jakarta: Badan Standarisasi Nasional. Syahputra, I., & Susetya, I. E. (2018). Struktur Komunitas Moluska di Estuari Desa Bagan Asahan Kecamatan Tanjung Balai Kabupaten Asahan. Aquacoastmarine, 6(4), 122–131. Vikas, Kumar, R., Ganganand, S. S., & Jaiswar, A. K. (2016). Discrimination of Species of Genera Grammoplites and Cociella ( Family : Discrimination of Species of Genera Grammoplites and Cociella ( Family : Platycephalidae ) Occurring in Indian Waters , Based on Multi-variate Analysis. (March 2017). Vikas, Rao, B. M. S., Jaiswar, A. K., & Lakra, W. S. (2018). Taxonomic evaluation of Grammoplites scaber ( Linnaeus , 1758 ) and G . Suppositus ( Troschel , 1840 ) from Indian waters Wardhani, R. M. (2010). Diversifikasi produk olhan ikan ( Abon Tuna , Dendeng Lemuru , Krupuk Rambak Tuna ). Agritek, 11(2), 54–64. Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka. Yu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., & Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies, 60(October 2019), 102305. https://doi.org/10.1016/j.ifset.2020.102305 Yusfiani, M., Diana, A., & Ansari, A. (2019). Perbandingan Chitosan buatan dari hasil samping industri pembekuan udang dengan Chitosan komersil terhadap pengawetan mutu kesegaran ikan Nila (Oreochromis niltoticus). Jurnal Pertanian Tropik, 6(3), 262–269. Retrieved from https://talenta.usu.ac.id/jpt/issue/view/279
Hedonic Attributes of Mussels Sauce as Seasoning : Kajian Uji Kesukaan Saus Kerang sebagai Seasoning Yusfiani, Marnida; Diana, Ayu; Ridhayani, Ahyani; Harahap, Muchsin; Syakura, Abd.
Jurnal Online Pertanian Tropik Vol. 7 No. 2 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.077 KB) | DOI: 10.32734/jopt.v7i2.4309

Abstract

ABSTRACT North Sumatera east coastal, had abundance the type of mussels. The mussels processed limitless as daily dish. Diversification is required the mussels process to become mussels sauce. The aim of the research is to know the panellists acceptance of the mussels sauce. The experimental methods are used in this research with 3 treatments and 3 repetition. The different of mussels were A1, Anadara granosa; A2, Perna viridis; and A3, Anadara cunearca. Hedonic formulation, the research parameter. SNI 01.2346-2006 the hedonic formulation and ANOVA, was performed to analyse the data. The result showed that the mussels sauce product that can be accepted by panellists A21 treatment, which score 4,79 at like level specification. In after taste parameter, A2 had significant effect (p > 0,05). Keywords: mussels, mussels sauce, hedonic, after taste, seasoning. ABSTRAK Pesisir pantai timur Sumatera Utara, memiliki kelimpahan berbagai jenis kerang-kerangan. Olahan kerang terbatas sebagai lauk untuk dikonsumsi sehari – hari. Perlu dilakukan diversifikasi olahan kerang menjadi saus kerang. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap saus kerang. Metode eksperimen yang digunakan dengan 3 perlakuan dan 3 pengulangan. Jenis kerang yang berbeda yaitu A1, Kerang darah (Anadara granosa); A2, Kerang hijau (Perna viridis); dan A3, Kerang bulu (Anadara cunearca).  Parameter pengamatan yaitu uji hedonik. Analisis data menggunakan SNI 01.2346-2006 formulasi hedonik dan Analysis of Varians (ANOVA). Hasil penelitian diperoleh produk yang dapat diterima oleh panelis pada uji kesukaan adalah pada perlakuan A21, dengan nilai 4,79 spesifikasi suka. Pada uji setelah rasa, A2 memberikan pengaruh nyata (p > 0,05). Kata Kunci: Kerang, saus kerang, tingkat kesukaan, setelah rasa, seasoning.
Quality and Consumers Acceptence of Shredded Rough Flathead Fish (Grammoplites scaber) Khoiriah; Fikri, Muhammad Zakiyul; Yusfiani, Marnida
Jurnal Online Pertanian Tropik Vol. 9 No. 1 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (772.433 KB) | DOI: 10.32734/jopt.v9i1.8520

Abstract

Shredded fish is a type of processed fish that is seasoned, processed by boiling and frying. The resulting product has a soft shape, good taste, special smell, and has a relatively long shelf life. This study aims to find out the level of acceptance of panelists through organoleptic test and find out the quality of shredded fish products from Rough flathead (Grammoplites Scaber) through proximate tests. the method used in this study consists of three stages. the first stage is the stage of making shredded fish. The second stage is organoleptic testing. next is the third stage of proximate testing. Organoleptic test results of shredded fish from Rough flathead (Grammoplites scaber) is 9.00 appearance, 8.66 smell, 8.48 taste, and 8.48 texture. The proximate test results of water content values of 12.20%, ash content of 6.93%, fat content of 19.01%, protein content of 22.93%, and carbohydrate content of 9.06%.
Co-Authors Abd Hakim, Abd Abdullah, Ilmi Ajat Sudrajat Arayan, Miftah Arridina Susan Silitonga - Ayi Darmana, Ayi Ayu Diana Azzahra, Nabila Dharma, Budi Elfany, Yuna Ginting, Elfrida Hamzah, Wan Azmi Wan Jasmidi Jasmidi Jhony Hartanta Sembiring Juwitaningsih, Tita Khoiriah Lubis, Ahyani Ridhayani LUBIS, NOVITA SARI M. Sabri Mayang Sari Muchsin Harahap Muhammad Nizam Muhammad Zakiyul Fikri Muharnif M Nasution, Haqqi Annazili Ningsih, Liska Kustria Parinduri, Armansyah Purba, Nesya Maharani Rabiah Afifah Daulay Rachmi, Naila Syabina Rafiqoh, Sri Ratna Sari Dewi Ridhayani, Ahyani Ritonga, Dina Arfah Saragih, Jasman Wanfaber Parningotan Sembiring, Rahel Natalia Simatupang, Lisnawaty Sinaga, Anggian Nurjelita Siregar, Ecclesia Siregar, Muhammad Isa Suherman, Suherman Surya Dharma Syakura, Abd. Widya, Risa Dwy Zubir, Moondra