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All Journal Jurnal Biologi dan Pembelajarannya (JBP) Lempuk: Jurnal Ilmu Kelautan dan Perikanan
sholiha, illiyatus
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Agriculture, Biological Sciences & Forestry Education Health Professions Immunology & microbiology Other

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Profil Asam Lemak Abon Ikan Lemuru (Sardinella lemuru) Dan Kajiannya Pada Makanan Pendamping Asi (MPASI) Utami, Ayu Sri; Sholiha, Illiyatus
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 1 (2022): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i1.3114

Abstract

Tulisan ini bertujuan untuk mengkaji profil asam lemak abon ikan lemuru (sardinella lemuru) dan kajiannya pada makanan pendamping asi (MPASI). Asam lemak terutama asam lemak esensial di butuhkan tubuh agar tubuh dapat menjalankan fungsinya dengan baik. Asam lemak juga sangat dibutuhkan untuk perkembangan kognitif,visual, dan psikomotor terutama pada masa pertumbuhan. Ikan lemuru dibuat menjadi abon agar mudah ditambahkan pada MPASI. Penelitian ini adalah penelitian deskriptif kualitatif, sumber data pada penelitian ini adalah hasil Gas Chromatography- Mass Spectometry (GC-MS) dari abon ikan lemuru. Hasil penelitian menunjukan bahwa abon ikan lemuru mengandung asam lemak esensial yaitu Pentadecane dengan luas area 0,93%, Heptadecane dengan luas area 0,50% dan Octadecanoid luas area 39,41%. Abon ikan lemuru dapat ditambahan dalam MPASI karena karena mengandung asam lemak terutama asam lemak esensial.
Perbedaan Kadar Air Pada Ikan Kembung (Rastrelliger brachysoma) Asap Berdasarkan Ukuran Ikan Yang Berbeda Bahrudin, Mohammad; Sholiha, Illiyatus
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 2 (2022): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i2.3681

Abstract

Fish is a source of high protein and is a commodity that is prone to spoilage. One method to inhibit the decay process is by smoking. Smoking aims to reduce the water content of smoked fish so that the smoked fish can have a longer shelf life. One of the commonly smoked fish is mackerel (Rastrelliger brachysoma). This method of smoking mackerel in this study is using traditional smoking method with coconut shells as fuel. The purpose of this study was to determine the difference in water content in smoked mackerel based on different fish size according to SNI 2725:2013 regarding smoked fish. This type of research is quantitative experimental with the independent variable being the size of mackerel (A = size of mackerel 10 cm – 12 cm and B = size of mackerel 16 cm – 18 cm), the independent variable is water content, while the controlled variable is the type of fish and length of smoking time. Each treatment was repeated 5 times. The result of this study is that there are differences in water content of smoked mackerel based on different fish sizes, where Fcalculated (82,73) > from Ftable 5% (5,31) and small (A = size of mackerel 10 cm – 12 cm) and medium size (B = size of mackerel 16 cm – 18 cm) smoked mackerel meet the SNI 2725:2013 quality standard on smoked fish for the water content parameter, which is below the maximum value of 60% water content.
Pengolahan Rumput Laut (Eucheuma cottoni) Menjadi Dawet Rumput Laut sholiha, illiyatus
Jurnal Biologi dan Pembelajarannya (JB&P) Vol 6 No 1 (2019): JURNAL BIOLOGI DAN PEMBELAJARANNYA (JB&P) APRIL 2019
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jbp.v6i1.12893

Abstract

Diversifikasi produk rumput laut jenis Eucheuma cottoni menjadi minuman khas daerah berupadawet. Penelitian bertujuan untuk menghasilkan dawet rumput laut Eucheuma cottoni sertamengetahui perbandingan jumlah rumput laut dalam adonan dawet yang menghasilkan tekstur,aroma, dan rasa dawet yang disukai. Penelitian dilakukan dengan cara pembuatan bubur rumputlaut dan adonan dawet. Perlakuan digunakan dalam penelitian ini untuk mengetahui perbandinganrumput laut dan adonan agar mendapatkan dawet rumput laut yang paling disukai oleh panelis.Perlakuan yang digunakan dalam penelitian ini adalah menggunakan perbandingan antara buburrumput laut dan adonan dawet antara lain, P1 (0%): adonan dawet 500 gram, P2 (50%): adonandawet 500 gram dan bubur rumput laut 250 gram, P3 (70%): adonan dawet 500 gram dan buburrumput laut 350 gram, dan P4 (90%):adonan dawet 500 gram dan bubur rumput laut 450 gram.Selanjutnya masing-masing perlakuan dimasak hingga matang dan menjadi adonan dawet rumputlaut yang siap untuk dicetak. Adonan dicetak dalam keadaan panas menggunakan cetakan dawetdiatas air matang yang sudah diberi es.Produk akhir yang dihasilkan selanjutnya diuji organoleptikuntuk mengetahui kesukaan panelis terhadap tekstur, aroma, dan rasa dawet yang dihasilkan. Hasiluji organoleptik selanjutnya dianalisis secara deskriptif dan analisis sidik ragam (Anova). Hasil analisiskesukaan panelis terhadap tekstur, aroma, dan rasa serta dawet rumput rumput laut secarakeseluruhan menunjukkan dawet rumput laut terbaik adalah P3 (70%). Hasil analisis sidik ragam(Anova) menunjukkan tidak ada beda yang nyata penambahan rumput laut terhadap tekstur, aroma,dan rasa dawet yang dihasilkan antara masing-masing perlakuan P1, P2, P3, dan P4.Kata kunci: dawet, Eucheuma cottoni, organoleptik, rumput laut
Diversifikasi produk olahan ikan lele (Clarias sp.) berbasis zero waste di UMKM Suole (Sukorejo olahan lele) Andriani, Nani; Sholiha, Illiyatus; Ikerismawati, Senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 1 (2025): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/c0qvc251

Abstract

African catfish (Clarias sp.) is an aquaculture commodity with considerable potential to support food security and community economic development. However, its utilization is still predominantly limited to fresh fish products with relatively low added value. This study aimed to describe the diversification of processed African catfish products based on the zero waste concept at UMKM SUOLE (Sukorejo Olahan Lele) and to identify the potential for increasing added value through the utilization of all parts of the fish. The research employed a qualitative descriptive method with a case study approach, using observation, interviews, and direct involvement in the production process. The results showed that UMKM SUOLE has developed various processed African catfish products, including shredded catfish, catfish bone sticks, catfish skin crackers, catfish nuggets, and catfish dim sum. This product diversification enables the optimal utilization of catfish meat, bones, and skin, thereby supporting the implementation of the zero waste concept. Processing African catfish into value-added products not only extends shelf life and increases product market value but also has the potential to enhance UMKM income and reduce fisheries processing waste. Therefore, zero waste-based diversification of processed African catfish products can serve as a sustainable and competitive development strategy for fisheries-based UMKMs.
Co-Authors Andriani, Nani Bahrudin, Mohammad Senja Ikerismawati Utami, Ayu Sri