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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Fateha, Fateha
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Optimization of Processing Conditions of Alkali Treated Cottonii (ATC) from Sap-free Eucheuma cottonii Fateha, Fateha; Wibowo, Singgih; Santoso, Joko; Agusman, Agusman; Uju, Uju
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
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 (613.021 KB) | DOI: 10.15578/squalen.v14i2.397

Abstract

Alkali treated cottonii (ATC) is a derivative product of Eucheuma cottoniithat is treated with alkali. This study used raw material of sap-free seaweed for ATC processing. Sap-free seaweed is a seaweed which thallus has been extracted with liquid known as sap. The use of sap-free seaweed as an ATC product is constrained by its low quality, so an effort to improve its quality is needed. Therefore the obejcetive of this Research was to get the optimal conditions of ATC processing. Experimental data were designed and analyzed using Response Surface MethodologyCentral Composite Design (RSM-CCD) using Design Expert 10.0.7® program. The optimization of ATC processing involved three components that were considered influential, namely KOH concentration, temperature, and processing time. Recommendation for optimal conditions issued by RSM-CCD on ATC processing from sap-free seawee d were 6 % KOH concentration at 75 oC for 120 minutes (93.1% desirability). The results of the response analysis showed a yield of 39.47% and a gel strength of 595.32 g/cm2. As a research control, the recommendation of RSMCCD used in ATC processing from nonsap-free seaweed was obtained yield of 36.81% and gel strength of 574.44 g/cm 2. ATC from sap-free seaweed has higher yield and gel strength than that from nonsap-free seaweed. Thismight be due to the sap-free seaweed was obtained using the proper sap extraction process and ATC processingunder optimal conditions, so that the quality of seaweed was better maintained.
Formulation of nutritious biscuits fortified with minced catfish and Ulva sp for malnourished children Setiawati, Natalia Prodiana; Fateha, Fateha; Supriyanto, Agus; Mardiyana, Indri; Nurhayati, Nurhayati; Sihono, Sihono; Suryaningrum, Th. Dwi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
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.1039

Abstract

Stunting is a critical problem that deserves attention and has become a global problem. The approach to reducing stunting is to provide nutritious supplementary food in the form of biscuits for children, especially those who are malnourished. The purpose of this study is to formulate nutritious biscuits enriched with minced catfish as a source of amino acids and Ulva sp as a source of dietary fiber. Design expert software (DX13) ® was used to analyze sensory data gathered from a hedonic scale assessment with 25 trained panelists to determine the best formulation for the fortified biscuit product. Taste and texture were among the sensory qualities that were assessed. In addition, physical aspects such as hardness and color (L, a, and b) are analyzed to determine the quality of the biscuit formula. The best formulas based on sensory evaluation and physical analysis undergo further analysis of their nutritional composition, including proximate analysis and amino acid profile.The best quality products found are biscuits fortified with a formula consisting of 33% wheat flour, 14% chopped catfish, and 1% Ulva flour.The state of the art of this research is the development of functional biscuits fortified with a combination of animal protein (catfish) and dietary fiber as well as antioxidants form Ulva sp., using an RSM-based formulation optimization approach to produce a highly nutritious product that isacceptable to children.
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%.
Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut: Characterization of nori-like product based on local Indonesian seaweed with variations of coating Anggraeni Saputri, Sindi; Sinurat, Ellya; Prasetiyo, Himawan; Setyo Sasongko, Agung; Fateha, Fateha; Dwi Cahyadi, Ferry; Beni Rouf, Ahmad; Yulda, Yulda; Sihono, Sihono; Choerun Nissa, Rossy; Hidayat, Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
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.v27i5.53534

Abstract

Nori merupakan makanan kering berbahan baku rumput laut Porphyra sp. Ketertarikan masyarakat terhadap nori berdampak pada nilai impor produk nori yang meningkat setiap tahunnya. Ketersediaan rumput laut Porphyra sp. sebagai bahan baku nori terbatas. Oleh karena itu, diperlukan bahan baku alternatif pengganti Porphyra sp. dalam pembuatan nori. Rumput laut yang melimpah di perairan Indonesia dan berpotensi sebagai bahan baku nori, di antaranya Ulva lactuca, Gracilaria sp., dan Euchema spinosum. Pemanfaatan rumput laut lokal menjadi produk nori memerlukan tambahan bahan sebagai penyalut. Tujuan penelitian ini adalah menentukan penyalut terbaik dalam pembuatan nori berdasarkan karakteristik sifat sensori dan nilai proksimat. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) dengan perbedaan variasi penyalut nori-like product. Penelitian dilakukan tiga tahap, yaitu preparasi rumput laut, pembuatan nori, dan proses penyalutan nori. Hasil penelitian menunjukkan nilai organoleptik produk nori dengan penyalut 100% tapioka (F2) lebih disukai panelis dengan nilai rata-rata organoleptik warna 7,89%, tekstur 7,27%, ketampakan 8,42%, aroma 8,02%, rasa 7,84%, dan keseluruhan 7,89%. Variasi penyalut meningkatkan nilai sensori kerenyahan produk nori berbahan rumput laut lokal. Hasil analisis karakteristik kimia menunjukkan bahwa produk nori U. lactuca, Gracilaria sp., dan Eucheuma spinosum dengan variasi penyalut berbeda mempunyai nilai yang berbeda pula. Nori F2 memiliki kandungan protein 8,82%, lemak 20,16%, air 10,31%, abu 12,43%, dan karbohidrat 48,28%. Produk nori rumput laut U. lactuca, Gracilaria sp. dan Eucheuma spinosum dengan variasi penyalut layak untuk dikembangkan lebih lanjut sebagai produk komersial dari rumput laut lokal.
Co-Authors Agung Setyo Sasongko Agus Supriyanto Agusman, Agusman Anggraeni Saputri, Sindi Beni Rouf, Ahmad Choerun Nissa, Rossy Diana Natalia Ellya, Ellya Fadillah, Hafidz Maulana Ferry Dwi Cahyadi Fransiska, Dina Giyatmi Giyatmi Hidayat Hidayat Joko Santoso Mardiyana, Indri Muzayyanah, Alief Laily N. Nurjanah Nurhayati Nurhayati Prasetiyo, Himawan Sedayu, Bakti Berlyanto Sihono Sihono Singgih Wibowo, Singgih Sinurat, Ellya Subaryono Subaryono, Subaryono Suryaningrum, Theresia Dwi Th. Dwi Suryaningrum Uju Uju Utomo , Bagus Sediadi Bandol Wahyu Ramadhan Waryanto, Waryanto Yulda, Yulda