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Samanta, Pinky Natalia
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Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

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Evaluasi Mutu Nutrisi dan Organoleptik Tepung Ikan yang Berasal dari Bagian Tubuh dan Kepala Ikan Lemuru Farida, Iftachul; Samanta, Pinky Natalia; Maulana, Habib
Jurnal Peternakan Vol 21, No 1 (2024): Februari 2024
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v21i1.22683

Abstract

ABSTRAK. Proses pengolahan ikan kaleng berbahan baku ikan lemuru dihasilkan limbah berupa jeroan, tulang, kepala, dan sirip yang berpotensi menjadi tepung ikan. Tujuan utama penelitian ini adalah mengetahui evaluasi mutu nutrisi dan organoleptik tepung ikan yang berasal dari bagian tubuh dan limbah kepala ikan lemuru. Tepung ikan yang diperoleh dianalisis dengan parameter rendemen, kadar air, kadar abu, protein, lemak, karbohidrat, TVB-N, dan organoleptik. Hasil tersebut dibandingkan dengan SNI 2715:2013 tentang tepung ikan-bahan baku pakan. Data diolah secara manual dan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa hasil terbaik rendemen diperoleh pada tepung ikan yang berasal dari bagian tubuh lebih tinggi dibandingkan dengan limbah kepala ikan yaitu sebesar 23,06%, kadar air sebesar 9,22%, protein kasar sebesar 63,07%, kadar lemak sebesar 9,13%, karbohidrat sebesar 2,99%, dan kadar abu sebesar 16,42%, sedangkan hasil analisis TVBN pada tepung kepala ikan lebih rendah daripada tepung tubuh yaitu sebesar 53,32%. Hasil uji organoleptik dengan karakteristik kenampakan didapatkan hasil bahwa tepung tubuh memiliki warna yang lebih cerah dibandingan tepung kepala ikan. Namun pada karakteristik aroma, ukuran butiran dan adanya benda asing menunjukkan hasil yang tidak jauh berbeda. Berdasarkan hasil tersebut dapat disimpulkan bahwa kedua jenis tepung ikan yang terbuat dari bagian tubuh dan bagian kepala ikan lemuru memiliki potensi untuk dijadikan bahan baku pakan.Kata kunci: Limbah,pakan, rendemen, tepung ikan, TVB-N Evaluation of Nutritional and Organoleptic Quality of Fish Flour Derived from the Body and Head Parts of Lemuru Fish ABSTRACT. Process of processing canned fish made from lemuru fish, will be produced the waste such as offal, bones, heads and fins which have the potential to be turned into the fish meal. The main objective of this study was to determine the evaluation of nutritional and organoleptic quality of fish flour derived from the body and head waste of lemuru fish. The obtained fish meal was analyzed by parameters of fish meal yield, moisture content, ash content, protein, fat, carbohydrates, TVB-N, and organoleptic. Furthermore, these results are compared according to SNI 2715: 2013 about fish flour-feed raw material. Data is processed manually and analyzed descriptively. The results showed that the best results were obtained for the yield of fish flour derived from part of body which was higher than that of fish head waste which was 23.06%, water content was 9.22%, crude protein was 63.07%, fat content was 9.13%, carbohydrates by 2.99%, and ash content by 16.42%, while the results of TVBN analysis on fish head meal were lower than tubuh meal by 53.32%. In the organoleptic test results with the appearance characteristics, it was found that the body flour had a brighter color than the fish head flour, but the aroma characteristics, grain size and the presence of foreign particles showed results that were not much different. Based on these results it can be concluded that the two types of flour made from lemuru fish produced from a canning factory have the potential to be used as feed raw materials.
EFFECT OF RAW MATERIALS VARIATIONS AND FERMENTATION TIME ON THE SENSORY CHARACTERISTICS OF TERASI Perceka, Medal Lintas; Cesrany, Mahaldika; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Samanta, Pinky Natalia
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2036

Abstract

Terasi is a traditional fermented product from Indonesian. Terasi was favoured by Indonesian people and used as spice in various dishes. The purposed of this study was to evaluate the effect of raw materials variations and fermentation time on the sensory hedonic of terasi. There were four varitions, terasi made from rebon, vaname shrimp, lemuru fish meat and lemuru fish head and bones. Each terasi was fermented for 4,5 and 6 weeks. Data anlysed used ANNOVA followed by Duncan’s further test for result that showed significant differences. The result showed that variations in raw materials showed a significantly different effect (P<0,05) on the sensory-hedonic (appearance, smell, taste, and tecture) of terasi, while variations in fermentation time didn’t show a significantly different (p>0,05). In general, terasi that was most preferred by panelists was terasi made from rebon which was fermented for 4 weeks with the specifications of clean appearance, specific to very specific terasi types, which has a distinctive shrimp-like smell and flavour. It also has dry and crumble texture.
Co-Authors Anis Khairunnisa, Anis Bharata, Made Tisna Adhi Br. Sitepu, Gressty Sari Cesrany, Mahaldika Febrianti, Desy I Gusti Ayu Budiadnyani I Made Aditya Nugraha Ika Astiana Imroatin, Kholifatul Maulana, Habib medal lintas perceka Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Resti Nurmala Dewi Riviani Riviani, Riviani Susilo, Moh. Bayu Syafii, A Kurniawan Tanjov, Yulia Estmirar Utari, Siluh Putu Sri Dia