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All Journal OCTOPUS : Jurnal Ilmu Perikanan Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Biologi Tropis Jurnal Penelitian Perikanan Indonesia Bawal : Widya Riset Perikanan Tangkap Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Agrokompleks Lutjanus Jurnal Airaha EJOIN : Jurnal Pengabdian Masyarakat JURNAL SAINS dan INOVASI PERIKANAN Jurnal Lamellong: Pengabdian Kepada Masyarakat Journal of Innovation and Sustainable Services MARFIG: Journal of Fisheries and Marine Resource Management
Angreni, Husni
Institut Teknologi Dan Bisnis Maritim Balik Diwa, Jl. Perintis Kemerdekaan VIII No. 8 Tamalanrea, Kota Makassar, Sulawesi Selatan 90245
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NUTRITION ANALYSIS AND CONSUMER ACCEPTANCE OF FLOATING FISH SHAKE CAKE (Decapterus Sp.) Hasnawati Hasnawati; Harianti Harianti; Husni Angreni; Muh Ayusal Salam
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.105

Abstract

Indonesia possesses great potential in the fisheries sector, yet its utilization in functional food products remains limited. Layang fish (Decapterus sp) is a high-quality source of animal protein that has not been optimally used in traditional snacks. This study aims to analyze the nutritional value and consumer acceptability of kue kembang goyang (traditional flower-shaped snack) with the addition of layang fish. The research employed an experimental laboratory method using a Completely Randomized Design (CRD) with three treatments: without layang fish (control), with 20%, and 30% layang fish addition, each tested in three replications. Proximate analysis (moisture, ash, protein, fat, and carbohydrate content) was conducted to determine the nutritional profile, while a hedonic test involving 30 untrained panelists was used to assess color, aroma, taste, and texture. The results are expected to show that the addition of layang fish improves the protein and mineral content without reducing consumer acceptability. This innovation is expected to contribute to the development of nutritious, locally based food products and support the preservation of traditional Indonesian snacks
SENSORY VALUE ANALYSIS OF ANCHIO SAUCE (Stolephorus sp.) WITH THE ADDITION OF BROMELIN ENZYME Nurul Safirahmawadda; Husni Angreni; Tri Widayati Putri; Zul Khairiyah
Journal of Fisheries and Marine Resource Management Volume 1, Issue 2, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i2.146

Abstract

This study evaluated the effect of bromelain enzyme supplementation on the sensory quality of anchovy (Stolephorus sp.) fish sauce. The experiment was conducted from August to September 2025 using a Completely Randomized Design (CRD) with two treatments: a control without bromelain and a treatment supplemented with 30 g bromelain enzyme. Fresh anchovies were fermented under controlled laboratory conditions using identical salt and water compositions. The resulting fish sauce was evaluated through a hedonic sensory test assessing taste, aroma, texture, and appearance, while amino acid analysis was prepared using High-Performance Liquid Chromatography (HPLC). The sensory evaluation showed that bromelain supplementation slightly reduced panelists' preference for taste (2.9 to 2.7) and aroma (2.8 to 2.7), indicating that enzymatic hydrolysis generated peptides and volatile compounds that moderately altered sensory perception. Conversely, bromelain improved texture, increasing the hedonic score from 3.1 to 3.3, suggesting that protein hydrolysis produced a smoother and more acceptable consistency. Appearance remained unchanged, with both treatments obtaining an average score of 3.7, indicating that bromelain did not affect the visual characteristics of the product. Overall, bromelain enzyme accelerated protein modification while maintaining acceptable sensory quality. These findings suggest that controlled bromelain supplementation has considerable potential as an enzymatic strategy to improve fish sauce processing efficiency while preserving consumer acceptance and supporting the development of higher-quality fermented fish products.
Co-Authors Alifia, Frida Arnold Kabangnga Awaluddin Awaluddin Firman Firman Harianti Harianti Harianti Harianti Harianti Harianti Hasbi, Ibnu Malkan Hasnawati Hasnawati Hasnawati Ibnu Malkan Hasbi Ibnu Malkan Hasbi Ibnu Malkan Hasbi Idrus, Muhammad Ikhsan Jawiana Saokani Jawiana Saokani Sofyan Jumrawati Jumrawati Jumrawati Jumrawati Jumrawati, Jumrawati Kantun, I Wayan Khairiyah, Zul Khairiyah, ⁠Zul Kurnia, Muhammad Mesalina Tri Hidayani Muh Ayusal Salam Muhammad Ikhsan Idrus Muhammad Kurnia Muskirah, Muskirah Mutemainna Karim Nuraeni L Rapi Nurfadillah Nurfadillah Nursyahran, Nursyahran Nurul Safirahmawadda Rajenah Rajenah, Rajenah Salam, Ayusal Saokani Sofyan, Jawiana Siti Nurhaliza Sofyan, ⁠Jawiana Saokani Sri Wulandari Sri Wulandari Sri Wulandari Wulandari, Sri Wulandari Sudirman Sudirman Sudirman Sudirman Syahrin, Muh Alfi Tri Widayati Putri Wandi Wandi, Wandi Warda Susaniati Warda Susaniati Wayan Kantun Yulfatul Ardianti Zul Khairiyah