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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Jurnal Perikanan dan Kelautan Jurnal FishtecH E-Dimas: Jurnal Pengabdian kepada Masyarakat Biota Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Aquaculture and Fish Health PRIMA: Journal of Community Empowering and Services Food ScienTech Journal
Munandar, Aris
Department of Fishery, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences

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Diversity Identification of Home Industry of Shrimp Paste Product in Banten Province Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 1, No 1 (2011)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v1i1.839

Abstract

The shrimp paste products is one of the traditionally processed products by fermentation. Shrimp paste products are familiar in every layer of society in Indonesia, which is commonly used as a flavoring dishes. A study to identify the diversity of shrimp paste products have been carried to know the home industry diversity of shrimp paste products, in Banten province as well asits physical quality. The shrimp paste products diversity was observed in the market directly and also by interview with the producer in Banten Province. The identification of shrimp paste product was conducted with physical test of filth, that was the foreign materials that mixed-up with raw shrimp paste products. The results showed that there were different raw materials used as well as the product forms, processing, physical quality of the product, pricing and marketing distribution of the shrimp paste products. Almost-uniform product of shrimp paste were found between Pandeglang (TP) and Serang (TS) shrimp paste product, while that of Domas (TD) and Binuangeun (TB) were relatively same in its diversity. Domas (TD) and Binuangeun (TB) shrimp paste product were of good quality, made of terasi shrimp, without dyes additive, and fillers. While that of Pandeglang (TP) and Serang (TS) were of low quality due to the use of waste of salted fish, dyes, and filler material.
Characteristic of Nata de Seaweed with Different Concetrations of Bacteria Acetobacter xylinum Nur Avia Rachmawati; Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 7, No 2 (2017)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v7i2.2681

Abstract

Nata is a food which is obtained from the fermentation by the bacteria A. xylinum which has a chewy, transparent and soft texture. Seaweed can be used as a media in making nata because the content of carbon source for bacterial growth. The purpose of this research was to determine the concentration of optimum bacteria in producing the best nata de seaweed. The research was conducted on September-October 2016 at the Laboratory of Fishery Products Processing Technology, Department of Fisheries, Faculty of Agriculture, University of Sultan Ageng Tirtayasa and Laboratory of Seafast Center Quality and Food Safety, Bogor Agricultural University. The treatment was about the difference of A. xylinum bacteria concentration (5%, 7.5%, 10%, 12.5% and 15%). The parameters were physical analysis (rendemen and thickness), chemical(hard fiber content and water content) and organoleptic test (appearance, flavor, colour,aromaand texture). This research used Completely Randomized Design (CRD) with two replication.the result of  research showed that nata de seaweed with the best treatment 5% produced has an average yield values betwen 16.15g/L, thickness 0.41 cm, content of crude 5.86%, content of water 99.21%, appearance 3.83%, flavor 3.17%, colour 4.13%, aroma 3.13%, texture 3.67%. It can be concluded that the treatment of bacterial concentration with 5% was the best treatment in producing an appropriate characteristic of nata de seaweed.
Application of Zero Waste Concept on Milkfish Shredded Meat Processing Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 2, No 2 (2012)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v2i2.29

Abstract

Shredded meat milkfish is one of fishery products made from steamed milk fish meat, making meat, seasoning, frying  and squeeze that will produce shredded meat. This study aimed to identification of the waste types and the application of the  zero waste concept in the processing of milkfish shredded meat in Shefish business group located at  Bumi Agung 1 Residence Serang Banten Province.   In the process of making milk fish shredded meat waste is generated in the form of liquid and solid wastes. Liquid wastes include water fish washing results, steaming water and the juice of the fish meat. While the solid waste generated from the gills, guts, fish heads, skin and fins of fish, fish bones and condiments such as leather waste of onions and garlic skins.  The application of zero waste concept through waste utilization optimizing the milkfish shredded meat  processing can be done either on liquid and solid wastes. Utilization of liquid wastes such as water washing and boiling water containing soluble protein can be used as an ingredient in  feed ducks pasta  and flavor products. Utilization of solid wastes in the form of fish bones and spines can be used to fish bone meal, fish head waste can be processed into crackers calcium, and use of the intestines and gills can be used as raw fish silage or bekasang product.  Milkfish skins and spins becomes to crispy product.  Waste generated in the milkfish shredded meat processing of Shefish business groups are  used yet. The application of  zero waste concept by optimizing the utilization of waste is one of the effective and efficient solutions to prevent in the fish processing waste.Keywords:  milkfish shredded meat, zero waste, waste, optimizing
CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR Afifah Nurazizatul Hasanah; Aris Munandar; Dini Surilayani; Sakinah Haryati; Rifki Prayoga Aditia; Mulkas Hadi Sumantri; Ginanjar Pratama; Bhatara Ayi Meata
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13001

Abstract

Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed an air content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); aroma 4.80 (like); texture 4.23 (like); and taste 4.20 (like).
PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION Hanifah Fitriani; Aris Munandar; Dini Surilayani; Sakinah Haryati; Ginanjar Pratama; Bhatara Ayi Meata; Afifah Nurazizatul Hasanah; Rifki Prayoga Aditia
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12906

Abstract

Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
Sintesis dan Optimisasi Produksi Kitosan Asal Cendawan Endofit Akar Cagar Alam ulau Dua Banten Rida Oktorida Khastini; Aris Munandar; Indah Juwita Sari
Biota Vol 12 No 2 (2019)
Publisher : Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.334 KB) | DOI: 10.20414/jb.v12i2.220

Abstract

The cell wall component of root endophytic fungi is a main source of chitosan synthesis. This research aimed to optimize chitosan synthesis from three different isolated species of root endophytic fungi in Pulau Dua Nature Reserve, Banten Indonesia. Three species of root endophytic fungi, namely, Aspergillus niger, Aureobasidium sp., Basipetospora sp., were cultured to produce chitosan. To optimize the production of fungal chitosan, cultures were treated with different conditions such as growth medium (Oat Meal broth, Potato Dextrose Broth, CMMY Broth), pH value (4, 5, 6, 7), and temperature (25, 30, 35, 40°C). Chitosan was extracted from dried mycelium after treated on NaOH 10% at 121°C for 2 min. The degree of deacetylation (DD) of chitosan was then examined and compared with the control (shrimp chitosan). The optimum fungal chitosan condition was higher in CMMY medium, pH 5, and 30°C. The DD value of three root endophytic fungi species, Aspergillus niger, Aureobasidium sp., Basipetospora sp. were 88.5, 83.3, 80.8, respectively, which was lower than DD value resulted from control. This study indicates that Aspergillus niger was a potential endophytic fungi for chitosan synthesis.
Penambahan Kalsium Karbonat Pada Pembuatan Tepung Puding Instan Berbahan Alginat Dina Fransiska; Annisa Indah Permatasari; Sakinah Haryati; Aris Munandar; Subaryono Subaryono; Muhamad Darmawan; Wahyu Rahmad
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): Juni 2014
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v9i1.101

Abstract

Penelitian mengenai penambahan kalsium karbonat pada pembuatan tepung puding instan berbahan alginat telah dilakukan. Tujuan penelitian ini adalah menentukan konsentrasi CaCO3 terbaik pada pembuatan tepung puding instan berbahan alginat yang diekstrak dari rumput laut coklat Sargassum filipendula dan menentukan karakteristik mutu tepung puding terbaik. Formulasi tepung puding terdiri atas alginat, guar gum, CaCO3 , perisa strawberry, pewarna, gula jagung, dan susu skim serta bahan pembentuk gel yaitu Glucono-ä-lactone. Pengujian produk puding instan dari alginat dilakukan terhadap sifat fisik yaitu kekuatan gel, elastisitas, sineresis dan uji organoleptik. Pada uji organoleptik, parameter yang dinilai meliputi tekstur, rasa, kenampakan, dan aroma. Formulasi produk tepung puding instan terbaik pada penelitian ini adalah tepung puding dengan penambahan CaCO3 konsentrasi 5% yang menghasilkan puding dengan kekuatan gel 168,84 g/cm², elastisitas 43,09 mm, dan sineresis 3,38%. Pada hasil uji organoleptik, puding instan terpilih mendapatkan nilai rata-rata uji rangking 45 (sangat suka), uji sensori kenampakan 3,00 (netral), aroma 4,33 (suka), rasa 3,27 (netral) dan tekstur 4,00 (suka). Mutu tepung puding instan terbaik memiliki kadar air 2,70±0,13%, kadar abu 14,96±3,57%, kadar lemak 0,41±0,08%, kadar protein 3,67%, kadar karbohidrat by difference 78,26% dan aw 0,23±0,01. Sedangkan pada analisis mikrobiologi tepung puding instan terbaik memiliki nilai rata-rata angka lempeng total (ALT) <25 x 102 koloni/g.
The Use of Rubber Seed Oil as an Alternative Plant Lipid Source for Stripped Catfish (Pangasianodon hypophthalmus) Diet Andi Apriany Fatmawaty; Achmad Noerkhaerin Putra; Aris Munandar; Nuniek Hermita; Mustahal Mustahal; Dodi Hermawan; Lukman Anugrah Agung; Arif Rahman; Mas Bayu Syamsunarno
Journal of Aquaculture and Fish Health Vol. 10 No. 2 (2021): JAFH Vol. 10 No. 2 June 2021
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v10i2.19845

Abstract

Dietary lipid in the forms of fish oil and corn oil are known as the best lipid sources. An effort to find an alternative to lipid sources other than both forms of oil can be done through the use of ts rubber seed oil. The study was conducted to evaluate rubber seed oil as a lipid source in the diet for increasing the growth of striped catfish (Pangasianodon hypophthalmus) fingerlings. A tested diet having isoprotein (30.14±0.01%) and isoenergy (271.26±0.08 DE kcal/100g) was used in this study. Fish oil, corn oil, and rubber seed oil at a total of 3% were used as the diet's lipid sources. Rubber seed oil was added to the diet at 0, 1, and 3%, respectively. After acclimatized to the experimental condition, striped catfish fingerlings (9.72±0.01 g) were randomly stocked in 12 aquariums (69x29x35 cm3; Volume 50 L) with a density of 15 fingerlings/container and fed on the tested diet at satiation for 40 days. The use of rubber seed oil as a source of lipid in the diet does not affect the survival rate and body fat (P> 0.05). The composition of 2% rubber seed oil in the feed gives the best growth in striped catfish fingerlings, with feed intake of 233.00±1.00 g, a specific growth rate of 2.01±0.05% day-1, feed efficiency of 75.45 ± 1.18%, protein efficiency ratio of 2.45 ± 0.11% and body protein of 44.03 ± 2.42%. There is a tendency that higher rubber seed oil content in the diet, produce better the fatty acid profile in the body of the striped catfish.
PEMANFAATAN LIMBAH KULIT IKAN PAYUS (Elops hawaiensis) SEBAGAI BAHAN BAKU GELATIN DENGAN PERENDAMAN HCL Sakinah Haryati; Indra Taruna Widodo; Bhatara Ayi Meata; Aris Munandar; Rifki Prayoga Aditia
Jurnal Perikanan dan Kelautan Vol 12, No 1 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i1.14771

Abstract

Produk hasil perikanan yang dapat dijadikan sebagai produk unggulan dari Provinsi Banten adalah bontot. Terobosan baru perlu dilakukan untuk mendukung kegiatan zero waste  dalam pemanfaatan limbah, salah satunya pemanfaatan limbah kulit ikan menjadi bahan baku gelatin. Oleh karena itu, perlu dilakukan penelitian tentang pemanfaatan limbah kulit ikan payus (Elops hawaiensis) sebagai bahan baku gelatin dengan perendaman HCl. Penelitian akan dilaksanakan pada bulan Juni – September 2015. Penelitian ini dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Perikanan Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, Serang. Penelitian ini dilakukan untuk menentukan konsentrasi HCl terbaik. Pembuatan gelatin limbah kulit ikan payus dilakukan dengan menggunakan Rancangan acak lengkap (RAL) satu faktor dengan 2 kali ulangan (duplo). Hasil penelitian menghasilkan gelatin terbaik dari proses perendaman HCl 6% yang menghasilkan nilai hedonik warna 3,62; nilai hedonik bau 3,23; rendemen 11,22%; kekuatan gel 282,74 g bloom; viskositas 17,2 cP; kadar air 6,12%; kadar abu 0,86%; dan nilai pH 5,62.
Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination Devi Faustine Elvina Nuryadin; Sakinah Haryati; Indra Taruna Widodo; Aris Munandar; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15148

Abstract

Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish (Elops hawaiensis) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88
Co-Authors . Nurjanah A. Zaenal Mustopa Achmad Noerkhaerin Putra Andi Aprainy Fatmawaty Andi Apriany Fatmawaty, Andi Apriany Annisa Indah Permatasari Arif Rahman Aulia, Alfiana Baity Nur Jannah Bhatara Ayi Meata Bhatara Ayi Meata Devi Faustine Elvina Nuryadin Dian Anggraeni Dina Fransiska Dini Surilayani Dini Surilayani, Dini Dodi Hermawan Fitria Riany Eris Fitriyani Fitriyani Forcep Rio Indaryanto Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Hana Nurullita Prestisia Hanifah Fitriani Hasanah, Afifah Nurazizatul Herjayanto, Muh. Indah Juwita Sari Indra Taruna Widodo Indra Taruna Widodo Ipat Kasyifatul Mufarihat Itok Dwi Kurniawan Kustiariyah Tarman Lukman Anugrah Agung Mala Nurilmala Mas Bayu Syamsunarno Mas Bayu Syamsunarno Mas Bayu Syamsunarno Meata, Bhatara Ayi Muhamad Darmawan Mulkas Hadi Sumantri Mustahal Mustahal Nita Kuswardhani Novi Muhdani Nuniek Hermita Nur Avia Rachmawati Nursafira, Julia Rida Oktorida Khastini Rifki Prayoga Aditia Rifki Prayoga Aditia Rifki Prayoga Aditia Rini Alfia Rini Yanuarti Sakinah Haryati Sakinah Haryati Sakinah Haryati Sakinah Haryati Sakinah Haryati Subaryono Subaryono TATI NURHAYATI Wahyu Rahmad