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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia BAHASA DAN SASTRA ILMU KELAUTAN: Indonesian Journal of Marine Sciences Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Nalar Pendidikan Legal Opinion Jurnal Arbitrer Jurnal Sains dan Inovasi Perikanan/Journal of Fishery and Innovation (JSIPi) Jurnal Sains dan Teknologi Pangan The Indonesian Journal of Public Health Jurnal Dedikasi Masyarakat Jurnal Bina Praja Jurnal Matematika Sains dan Teknologi Eralingua : Jurnal Pendidikan Bahasa Asing dan Sastra Jurnal Fish Protech MATAPPA: Jurnal Pengabdian Kepada Masyarakat JURNAL SWARNABHUMI Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Membangun Desa dan Pertanian JOURNAL OF COMMUNITY MEDICINE AND PUBLIC HEALTH RESEARCH Indonesia Berdaya Jambura Journal of Mathematics Education JOURNAL OF LANGUAGE Jurnal Ilmiah Abdi Mas TPB Unram SOSIOLOGI: Jurnal Ilmiah Kajian Ilmu Sosial dan Budaya Bahtera Inovasi International Journal of English and Applied Linguistics (IJEAL) Edible : Jedb Jurnal Abdi Masyarakat Indonesia Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) International Journal of Public Health Excellence (IJPHE) JURNAL SAINS dan INOVASI PERIKANAN Jurnal Pengabdian Kepada Masyarakat Meambo Journal of Applied Linguistics and Literature Jurnal Pengabdian Masyarakat Jurnal Pelayanan Masyarakat Edusight Jurnal Pengabdian Masyarakat (EduJPM)
Asnani Asnani
Fakultas Perikanan Dan Ilmu Kelautan Universitas Haluoleo
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PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU SILASE CAIR DARI KEPALA UDANG VANAME (Litopenaeus vannamei) Suriani, Suriani; Asnani, Asnani; Isamu, Kobajashi Togo
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11614

Abstract

Effect of Acquisition of Cassava Flour With Differentcontributions to The Quality of Liquid Silage From The Heads of Vaname Shrimp (Litopenaeus vannamei) ABSTRACT         Silage is a liquid product from the process of fermentation of grass, fish or waste that is used as a mixture of feed. Generally, silage is made from fish or fish waste. Fish silage is a liquid product made from the remnants of processed fishery products that are not utilized by humans without any other treatment except by acid or by bacterial inoculation. The purpose of this study was to determine the effect of the use of cassava flour on sensory values (color and aroma) and proximate composition (water content, ash content, protein content, and pH) on the liquid silage of shrimp head. This study used a Completely Randomized Design (CRD) consisting of four treatments with a ratio of cassava flour and shrimp heads respectively: 10: 90% (P1), 20: 80% (P2), 30: 70% (P3) and 40: 60% (P4) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) and DMRT (Duncan Multiple Range Test) tests, each at a 95% confidence level. The results obtained indicate that the use of cassava flour has a significant influence on the sensory value which includes the color and aroma of liquid shrimp silage. The P1 treatment showed a brownish-orange color and a typical silage aroma/odor without additional odor. Proximate composition of silage includes: water content 74.2% -82.6%, ash content 1.9% -3.2%, protein content 7.4% -11.9% and pH ranges from 4.3-5.4. Keywords: Silage, Vaname shrimp head (Litopenaeus vannamei), cassava flour, Sensory Test, Proximate Composition. ABSTRAKSilase merupakan produk cair hasil proses fermentasi rerumputan, ikan ataupun limbahnya yang digunakan sebagai campuran pakan. Umumnya silase terbuat dari ikan atau limbah ikan. Silase ikan adalah suatu produk cair yang dibuat dari sisa-sisa olahan hasil perikanan yang tidak dimanfaatkan oleh manusia tanpa perlakuan lain kecuali dengan asam atau dengan inokulasi bakteri. Tujuan penelitian ini adalah untuk mengetahui  pengaruh penggunaan tepung gaplek terhadap nilai sensori (warna dan aroma) dan komposisi proksimat (kadar air, kadar abu, kadar protein dan pH) pada silase cair kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan perbandingan tepung gaplek dan kepala udang berturut-turut: 10:90% (P1), 20:80% (P2), 30:70% (P3) dan 40:60% (P4) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) dan uji DMRT (Duncan Multiple Range Test) masing-masing pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penggunaan tepung gaplek memberikan pengaruh yang nyata terhadap nilai sensori yang meliputi warna dan aroma silase cair kepala udang. Perlakuan P1 menunjukkkan warna jingga kecoklatan dan aroma/bau asam khas silase tanpa bau tambahan. Komposisi proksimat silase meliputi: kadar air 74,2%-82,6%, kadar abu 1,9%-3,2%, kadar protein 7,4%-11,9% dan pH berkisar 4,3-5,4.Kata kunci: Silase, Kepala udang vaname (Litopenaeus vannamei), Tepung gaplek, Uji Sensori dan Komposisi Proksimat
NILAI KIMIA DAN SENSORI SERTA AKTIVITAS ANTIOKSIDAN CENDOL DENGAN PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) PADA KONSENTRASI YANG BERBEDA Battu, Sutrisno Prasetyo; Asnani, Asnani; Patadjai, Andi Besse
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6478

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh  (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan.  Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan   AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants
ANALISIS SENSORI, ANTIOKSIDAN DAN KANDUNGAN SERAT MINUMAN FUNGSIONAL RUMPUT LAUT Eucheuma spinosum DENGAN PENAMBAHAN RUMPUT LAUT Sargassum sp. Muhtar, Nur Inayah; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i2.9481

Abstract

ABSTRACT          Eucheuma and Sargassum sp. has studied for their potential as a raw material for health product such as functional beverage and food supplements. This study aims to the sensory, antioxidant activity and the fiber content of jelly drinks by using two types of seaweed at different concentrations. Sensory assessment method based on descriptive testing of 25 panelists, antioxidants were measured using the DPPH method, and fiber content were measured based on gravimetric methods. This study used a Randomized Complete Design (CRD) with four treatments of  Eucheuma spinosum and Sargassum sp. at consecutive concentrations %:0%  (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3).  Based on the results of the test, showed that the different concentrations of seaweed significantly affected the sensory value of appearance, taste, smell, color, and texture. The highest hedonic test was E7S0, specifications of the resulting jelly drink that has a bright appearance and clean, bright purple, slightly felt and smelled of seaweed and has a chewy texture, antioxidant values (IC50 value) and crude fiber content of  E7S0 were 1122.9 ppm and 0.33%. Keywords: antioxidants, Eucheuma spinosum, Jelly drinks, Sargassum sp., crude fiberABSTRAKRumput laut jenis Eucheuma dan Sargassum sp. telah banyak diteliti potensinya sebagai bahan baku untuk produk kesehatan seperti minuman fungsional dan suplemen makanan. Penelitian ini bertujuan untuk mengetahui sifat sensori, aktivitas antioksidan dan kandungan serat minuman jelly dengan penggunaan dua jenis rumput laut pada konsentrasi yang berbeda. Metode penilaian sensori berdasarkan pengujian deskriptif 25 orang panelis, antioksidan diukur menggunakan meode DPPH, dan kadar serat diukur berdasarkan metode gravimetri. Penelitian ini menggunakan Rancangan Acak Lengkakap (RAL) dengan empat perlakuan yaitu dengan penggunaan Eucheuma spinosum dan Sargassum sp. pada konsentrasi berturut-turut: 7%:0%  (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3). Berdasarkan  hasil uji, menunjukkan bahwa penggunaan konsentrasi rumput laut yang berbeda berpengaruh nyata terhadap nilai sensori kenampakan, rasa, aroma, warna dan tekstur. Minuman jelly dengan nilai sensori tertinggi yaitu pada sampel E7S0, dengan spesifikasi minuman jelly yang dihasilkan memiliki kenampakan yang cerah, bersih dan menarik, berwarna ungu cerah, agak terasa dan tercium aroma rumput laut, serta memiliki tekstur yang kenyal. Kapasitas antioksidan (nilai IC50) dan  dan kandungan serat kasar pada sampel E7S0 masing-masing sebesar 1122,9 ppm sebesar 0,33%.Kata kunci: antioksidan, Eucheuma spinosum, minuman jelly, Sargassum sp., serat kasar
KOMPOSISI KIMIA DAN NILAI SENSORIK STIK IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN TEPUNG BUAH MANGROVE (Bruguiera gymnorrhiza) Dina, Dina; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11600

Abstract

Chemical Composition and Sensoric Value of Tuna Fish Sticks (Thunnus sp.) with Addition of Mangrove Flour (Bruguiera gymnorrhiza)ABSTRACT         This study aims to determine the effect of the addition of mangrove flour to sensory properties and water content and protein content of tuna sticks. This study used a Completely Randomized Design (CRD) with a combination of the use of fish meat and mangrove flour (from total stick ingredients) in a row: 50: 0% (I50M0), 45: 5% (I45M5), 40:10% (I40M10), and 35:15% (I35M15). The results showed the addition of mangrove flour with different concentrations significantly affected the sensory properties of color, aroma, texture, appearance and water content and protein content of tuna sticks but did not significantly affect the taste sensory attributes. The sensory attributes of color, aroma, texture, appearance, water content and protein content obtained the highest average values were 7.08, 6.07, 7.03, 6.6, 9.52 respectively and 14.58 while the sensory attributes of taste obtained the highest average values around 6.71. The combination of the use of fish meat and mangrove flour on the color and aroma sensory attributes of the I35M15 treatment is preferred while the sensory attributes of the texture, taste, and appearance of I40M10 are preferred. Keywords: Bruguiera gymnorrhiza, mangroves, sensoric, Thunnus sp., tuna sticks.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung mangrove terhadap sifat sensorik dan komposisi kimia stik ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan kombinasi penggunaan daging ikan dan tepung mangrove (dari total bahan stik) berturut-turut:50:0 % (I50M0), 45:5 % (I45M5), 40:10 % (I40M10), dan 35:15 % (I35M15). Hasil penelitian menunjukkan penambahan tepung mangrove dengan konsentrasi yang berbeda berpengaruh nyata terhadap sifat sensorik warna, aroma, tekstur, kenampakan dan kadar air serta kadar protein stik tuna namun tidak berpengaruh nyata pada atribut sensorik rasa.  Nilai rerata tertinggi pada atribut sensorik warna, aroma, tekstur, kenampakan, kadar air  dan kadar protein berturut-turut yaitu 7.08, 6.07, 7.03, 6.6, 9.52 dan 14.58 sedangkan pada atribut sensorik rasa diperoleh nilai rerata tertinggi sekitar 6,71. Kombinasi penggunaan daging ikan dan tepung mangrove pada atribut sensorik warna dan aroma perlakuan I35M15 lebih disukai sedangkan pada atribut sensorik tekstur, rasa dan kenampakan I40M10 lebih disukai dibandingkan pada perlakuan I35M15.Kata kunci: Bruguiera gymnorrhiz, mangrove, sensorik, stik tuna, Thunnus sp. 
KARAKTERISTIK SENSORI DAN FISIKO-KIMIA MIE BASAH DENGAN SUBSTITUSI DAGING IKAN CENDRO (Tylosurus crocodilus) Rahayu, Astri; Asnani, Asnani; Asyik, Nur
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11605

Abstract

Characteristics of Sensory and Physico-Chemistry of Wet Noodles with Substitution of Needle Fish Meat (Tylosurus crocodilus) ABSTRACT         The aims of this study were to determine the effect of substitution of needlefish meat on sensory properties (color, aroma, taste and texture physical properties (water absorption, and developmental power) and chemical properties (moisture content and protein content) in wet noodle  This study used Completely Randomized Design (CRD) consisting of 4 treatments, namely M0 (Wheat flour 100%), M1 (Wheat flour 95%: Needlefish meat 5%), M2 (Wheat flour 90%: Needlefish meat 10%),  M3 (Wheat flour 85%: Needlefish meat 15%) that repeated for three times. Observed data were analyzed using ANOVA (Analysis of variance) at the 95% confidence level, (P> 0.05) and testing was carried out by the DMRT (Duncan Multiple Range Test) tests. The results obtained showed that substitution of  Needlefish meat on wet noodles had a very significant effect on sensory values, physical properties and chemical values of wet noodles. the best treatment sensory test was obtained in treatment M1 with a fairly good panelist assessment. The mean sensory color, aroma, taste, and texture with categories (likes). The physical properties of wet noodles absorption were highest in treatment M0 (control) with a value of (60%), the development of wet noodles was highest in treatment M0 (control) with a value of 95%. The chemical analysis of the highest moisture content in the M0 treatment (control) with a moisture content of (64.06%) and the highest protein content in the M3 treatment was (12.29%). Keywords: wet noodles, needlefish meat, sensory  test, physical test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging ikan cendro terhadap sifat sensori (warna, aroma, rasa, dan tekstur) sifat fisik (daya serap air, dan daya pengembangan) serta sifat kimia (kadar air dan kadar protein) pada mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu M0 (Tepung terigu 100%), M1(Tepung terigu 95% : daging ikan cendro 5%), M2 (Tepung terigu 90% : daging ikan cendro 10%), M3 (Tepung terigu 85% : daging ikan cendro 15%). dan diulang sebanyak tiga kali. Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis of variance) pada taraf kepercayaan 95%,  (P>0,05) dan uji lanjut dengan  DMRT (Duncan Multiple Range Test).  Hasil penelitian yang diperoleh  menunjukkan bahwa substitusi daging ikan cendro terhadap mie basah memberikan pengaruh  nyata terhadap nilai sensori, sifat fisik dan nilai kimia mie basah. Perlakuan terbaik uji sensori yang meliputi warna, aroma, rasa, dan tekstur diperoleh pada perlakuan M1 (Tepung terigu 95% : daging ikan cendro 5%),  penilaian panelis yang cukup baik, dengan kategori (suka). Sifat  fisik daya serap air mie basah tertinggi pada perlakuan M0 (Tepung terigu 100%) dengan nilai sebesar (60%), daya kembang mie basah  tertinggi pada perlakuan M0 (kontrol) dengan nilai sebesar 95%. Analisis kimia  kadar air tertinggi pada perlakuan M0 (kontrol) dengan nilai kadar air sebesar (64,06%) dan kadar protein  tertinggi pada perlakuan M3 (Tepung terigu 85% : daging ikan cendro15%) sebesar (12,29%).Kata kunci: analisis kimia, analisis sensori, analisis sifat fisik, mie basah, daging ikan cendro,
PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei) Johan, Arniati; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11615

Abstract

Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate  of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT         Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup,  kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei
NILAI SENSORI, pH DAN TVB PETIS DARI CAIRAN PEMINDANGAN IKAN LAYANG (Decapterrus sp.) YANG DIOLAH MENGGUNAKAN ASAM YANG BERBEDA Rahmah, Alfiyyah Nur; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 2 (2020): Jurnal Fish Protech Vol. 3 No. 2 Oktober 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i2.16126

Abstract

ABSTRACT         Petis is a processed or preserved product that is included in a sauce group that resembles thick, clay, and elastic pulp, black or brown in color depending on the type of material used and is a food product that has a semi-solid texture. A paste made from fish or shrimp broth that is cooked until thick. This study aims to determine the sensory properties, pH values, and TVB values of flying fish paste by using three different types of acid. This study used a Completely Randomized Design (CRD) with three treatments, namely the use of different types of acids, namely lime, vinegar, and starfruit, using concentrations of 0.4%. Based on the results of the test, showed that the different treatments significantly affected the sensory value taste. petis of lime has the highest mean value for the taste with content of 3,79. pH values and TVB values content of petis of lime were 5,13 and 7,408 mgN/100g.Keywords: Petis, Flying Fish, TVB, pHABSTRAKPetis merupakan kelompok pangan berbentuk pasta yang merupakan hasil samping dari pengolahan hasil perikanan yang terbuat dari kaldu ikan atau udang yang dimasak hingga pekat. Tujuan penelitian ini adalah untuk mengetahui sifat sensori, nilai pH dan nilai TVB petis dengan bahan utama cairan ikan layang pindang yang diolah menggunakan tiga jenis asam yang berbeda. Rancangan yang digunakan meliputi Rancangan Acak Lengkap (RAL) dengan perlakuan: jeruk nipis, asam cuka dan asam sunti masing-masing dengan konsentrasi yang sama (0,4%). Berdasarkan hasil uji menunjukkan bahwa penggunaan jenis asam pada pembuatan petis ikan layang berpengaruh nyata terhadap nilai sensori rasa petis, dimana perlakuan petis dengan penambahan jeruk nipis memiliki nilai rerata tertinggi untuk atribut rasa yaitu 3,79 (suka). Nilai pH dan nilai TVB perlakuan petis jeruk nipis masing-masing sebesar 5,13 dan 7,41mgN/100g.Kata kunci: Petis, Ikan Layang, TVB, pH
PENGARUH PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) SEBAGAI SUMBER ANTIOKSIDAN TERHADAP NILAI SENSORI DAN NILAI PROKSIMAT PADA PRODUK DODOL Date, Yana Meutia Yunus; Asnani, Asnani; Ibrahim, Moh Nuh
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6482

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan jumlah anggur laut dan tepung beras ketan yang digunakan terhadap nilai sensori, komposisi proksimat, dan aktivitas antioksidan dodol anggur laut. Penelitian ini menggunakan variasi konsentrasi anggur laut dan tepung beras ketan berturut-turut A (AL 40 : TK 60%), B (AL 20 : TK 80%), C (AL 0 : TK100%). Analisis uji sensori, komposisi proksimat  dan aktivitas antioksidan (metode DPPH). Nilai sensori berturut-turut tertinggi (kenampakan, aroma, tekstur dan rasa) terdapat pada perlakuan A dengan nilai 4,20, 4,10, 4,40, dan 4,20. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) terdapat pada perlakuan A dengan nilai 36,12, 0,25, 12,41,16,61, dan 50,35%. Nilaiaktivitas antioksidan tertinggi terdapat pada perlakuan A dengan nilai 619,206µg/mL. Dari statistik uji beda nyata (DMRT) menunjukkan bahwa terdapat perbedaan nyata pada kenampakan, tekstur, rasa, kadar air, kadar protein, dan kadar karbohidrat pada dodol anggur laut. Kata kunci : Anggur laut, tepung beras ketan, dodol, uji sensori, aktivitas antioksidan AbstractThis aims to determine the effect of the ratio of the amount of Caulerpa racemosa and sticky rice flour used to sensory values, proximate composition, and antioxidant activity of Caulerpa  racemosa dodol. This study used variations in the concentration of Caulerpa racemosaand sticky rice flour in successive A (AL 40: TK 60%), B (AL 20: TK 80%), C (AL 0: TK 100%). Analysis of sensory test, proximate composition and antioxidant activity (DPPH method). The highest sensory values (appearance, odour, texture and taste) were found in treatment A with values of 4,20, 4,10, 4.40, and 4,20. The highest proximate composition test results (moisture content, ash content, fat content, protein content and carbohydrate content) were found in treatment A with values of 36,12, 0,25, 12,41, 16,61, and 50,35 %. The highest test results of antioxidant activity were found in treatment A with a value of  619,206 µg / mL. From the real difference test statistics (DMRT) shows that there are significant differences in appearance, texture, taste, moisture content, protein content, and carbohydrate content in Caulerpa racemosa dodol. Key words: Caulerpa racemosa, sticky rice flour, dodol, sensory test,                         antioxidant activity
PENGARUH METODE PENGERINGAN YANG BERBEDA TERHADAP KOMPOSISI KIMIA, VITAMIN C DAN AKTIVITAS ANTIOKSIDAN ANGGUR LAUT Caulerpa racemosa Indayani, Mimin Kaidah; Asnani, Asnani; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.9350

Abstract

ABSTRACT                Caulerpa racemosa is one of the potential biodiversity of Indonesian waters that has functional compounds including antioxidants and vitamin C. The aim of this study was to determine the effect of the drying method on chemical composition, phytochemical content and antioxidant activity and vitamin C. racemosa which was dried by sun-drying method and drying at 40°C and 50°C. The results obtained showed that the lowest water content was found in C1 treatment,15,85%, the lowest fat content of 0,39% in C3 treatment, the lowest ash content in C1 treatment was 38,27%, and the highest carbohydrate was in C1 treatment is 19,66%. Phytochemical testing showed the presence of alkaloids, flavonoids, steroids, and saponins and there is no hydroquinone compound, while the highest antioxidant and vitamin C activity were found in C2, 652,41 ppm and 13,1 mg / g, respectively.KeyWords: Caulerpa racemosa, drying, phytochemicals, vitamin C, antioxidants ABSTRAKCaulerpa  racemosa merupakan salah satu potensi keanekaragaman hayati perairan Indonesia  yang memiliki senyawa fungsional diantaranya antioksidan dan vitamin C. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode pengeringan terhadap komposisi kimia, kandungan fitokimia dan aktivitas antioksidan serta vitamin C. racemosa yang dikeringkan dengan metode pengeringan sinar matahari serta pengeringan pada suhu 40°C dan suhu 50°C. Hasil yang diperoleh menunjukan bahwa nilai kadar air terendah terdapat pada perlakuan C1 yaitu 15,85%, kadar lemak terendah yaitu 0,39% pada perlakuan C3, kadar abu yang terendah ada pada perlakuan C1 yaitu 38,27%, dan karbohidrat tertinggi terdapat pada perlakuan C1 yaitu sebesar 19,66%. Pengujian fitokimia menunjukan adanya kandungan alkaloid, flavonoid, steroid dan saponin dan tidak terdapat senyawa hidroquinon, sementara pada pengujian aktivitas antioksidan dan vitamin C tertinggi terdapat pada C2 masing-masing  652,41 ppm dan 13,1 mg/g.Kata Kunci: Caulerpa  racemosa, pengeringan, fitokimia, vitamin C, antioksidan
PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) TERHADAP NILAI SENSORI, PROKSIMAT DAN DAYA SIMPAN DODOL RUMPUT LAUT (Kappaphycus alvarezii) Diki, Muhammad Ihsan; Asnani, Asnani; Asyik, Nur
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11601

Abstract

Effect of Addition of Ginger Extract (Zingiber officinale) to Sensory Values, Proximate and Storability Seaweed Dodol (Kappaphycus alvarezii) ABSTRACT         The aim of this study was to determine the effect of the addition of ginger to the sensory value (color, aroma, texture, and taste) proximate values (water content, ash, fat, protein, and carbohydrate) and storability (total yeast) of seaweed dodol. This study used a Completely Randomized Design (CRD) consisting of four treatments, which were a combination of seaweed and ginger extract, respectively: 100: 0% (D1), 90: 10% (D2), 85: 15% (D3) and 80: 20% (D4) and repeated three times. The results obtained showed that dodol with the addition of ginger extract did not significantly affect the sensory value of the color and texture while the aroma and taste attributes of seaweed dodol with the addition of ginger extract had a significant effect. The highest sensory value of colors and textures was found in treatments D1 3.77 (likes) and 4.01 (likes), aroma and taste found in treatments D3 4.45 (likes) and 4.51 (very likes). The best proximate test values were in the D1 treatment with a moisture content of 15.43%, ash content of 2.02% and carbohydrate content of 65.42%, while the best value for fat and protein content was in the D4 treatment with values of 18.01% and 5.21%. The best value for storability is in the D3 treatment with a range of total yeast value of 3.86-4.63 CFU/gr log that is stored for 9 days. Keywords: Dodol, Ginger Extract, Seaweed, Sensory Values, StorabilityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan jahe terhadap nilai sensori (warna, aroma, tekstur dan rasa) perbedaan nilai proksimat (kadar air, abu, lemak, protein dan karbohidrat) dan daya simpan (angka total khamir) dodol rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu kombinasi penggunaan Rumput laut dan ekstrak jahe, berturut-turut: 100:0% (D1), 90:10% (D2), 85:15% (D3) dan 80:20% (D4) dan ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukan bahwa dodol dengan penambahan ekstrak jahe berpengaruh tidak nyata terhadap nilai sensori warna dan tekstur sedangkan pada atribut aroma dan rasa dodol rumput laut dengan penambahan ekstrak jahe berpengaruh nyata. Nilai sensori warna dan tekstur tertinggi terdapat pada perlakuan D1 3.77 (suka) dan 4.01 (suka), aroma dan rasa terdapat pada perlakuan D34.45 (suka) dan 4.51 (sangat suka). Nilai uji proksimat terbaik terdapat pada perlakuan D1dengan nilai kadar air 15.43% , kadar abu 2.02% dan kadar karbohidrat  65.42%, sedangkan nilai terbaik untuk kadar lemak dan protein terdapat pada perlakuan  D4  dengan nilai 18.01% dan 5.21%.Nilai terbaik untuk daya simpan terdapat pada perlakuan D3  dengan kisaran nilai angka total khamir 3.86-4.63 Log CFU/gr yang disimpan selama 9 hari.Kata kunci: Daya Simpan, Dodol, Ekstrak Jahe, Nilai Sensori, Rumput Laut
Co-Authors Abd. Rasyid Syamsuri Abigael Kabe Agung Nugraha Ahmad Mustafa Ahsoni, Aziz Amin Hidayat Anak Agung Istri Sri Wiadnyani Anastasia Wiwik Swastiwi Andi Besse Patadjai Andi Zakiah Aini Maftuha Andini Sundowo Angelia Sabina Sinaga Ansharullah ansharullah Arami, Hasnia Arby'in Pratiwi Arini, Jenny Arzul Rahmat Asdar Asis, Zalsabila Reskyta Asjun Asjun, Asjun Astri Rahayu Azis, Nurdiana A Baharum, Syarul Nataqain Baiq Dewi Harnani R Balubi, Abdul Muis Bartoven Vivit Nurdin Baru Sadarun Baru Sadarun Battu, Sutrisno Prasetyo Bertu Rianto Takaendengan Betty Sri Laksmi Jenie Bunga Lestari Chairunnisa, Dita Daniningsih, Tri Date, Yana Meutia Yunus Devi Pratiwy Diki, Muhammad Ihsan Dina Dina, Dina Dwi Budi Santoso Dzulzahabiyyah, Afifah Azhari Effendi, Wa Ode Nilda A. Eraku, Sunarty Sully Faisal Faisal Danu Tuheteru Fatimah Yunus, Andi Fatimah, Shalawatun Amaliah Fatmaliza Harahap Febrianto, Fandi Fera, Feti Firda Julia Fristiohady, Adryan Gusti Ayu Kade Sutariati Hadjar, Nurhayati Hamzah, Nurnaningsih Haslianti Haslianti, Haslianti Hasnia Arami Helty Hestiani, Hestiani Hidayati Hidayati Husna Husna Husna Husnawati I Nyoman Sujana Ibrahim, Moh Nuh Ibrahim, Mohammad Nuh Idin, Sahidin Ima Wijayanti Indayani, Mimin Kaidah Indriani Indriani Iralistari, Waode Iralistar Irdam Riani, Irdam Isamu, Kobajashi Togo Israwati Jali, Wa Jaya, Makmur Johan, Arniati Juliarto, Dion Kadir, Muh. Ridho Syafarullah Kadir, Syahruddin Kaneko, Masanori Karamoi Karamoi Karimuna, Siti Rabbani Karmin Karmin, Karmin Kartin Usman Kartini Kartini Kasim, Ma'ruf Kasmiati Kristi, Elsa La Ode Alirman Afu, La Ode Alirman La Ode Baytul Abidin La Sara Lakawa, Stefiana Yunisa Laksanany, Satya Agustina Lolopayung, Selin M. Manugeren, M. Ma’ruf, Khaidhar Maftuha, Andi Zakiah Aini Mardiansyah Mardiansyah, Mardiansyah Maulana, Fazirul Maulana, Mey Sri Mekuo, Febrianto Nur Miftahul Hasanah Mila Angraeni Mita Gebriella Inthe Mohd Fauzi, Mohd Muh Aksa Azis Muh. Fitra Annaba Muhaimin Hamzah Muhammad Fajar Purnama Muhammad Trial Fiar Erawan Muhtar, Nur Inayah Muskita, Wellem Hendrik Nancy D. Yuliana Nanda Visca Pradiny Naslina Alimina Nasution, Ali Napiah Niaga, Muh. Syawal Akbar Novi Damayanti Nur Asyik, Nur Nur, Indriyani Nuraeni, Febrianti Nurfitri Ekantari Nurhawa Oce Astuti Pairulsyah Pairulsyah Pardi Pardi Pardi Pardi, Pardi Patadjai, Andi Besse Pertiwi, Gadis Andista Piliana, Wa Ode Pratiwy, Devi Putri, Rizki Amelia Eka Rahmah, Alfiyyah Nur Ramadhan, Muhammad Rahmad Raup, Syahril Abd. Resi, Resi RH. Fitri Faradilla Ridhowati, Sherly Riki RIKI RIKI, RIKI Rizky Ayu Lestari Rosmaeni Rosnawintang Rosnawintang Rusmianur, Wa Ode Sadimantara, Muhammad Syukri Saediman, Haji Safitra, Safitra Safitri Hariani Safitri, Lia Safitri, Wa Ode Mustika Ayu Safitri Sahlan Sahlan Saleh, Arum Ayu Gustiara Absyah Sali, Fitriani Salsabila, Febi Nur Sari, Ifaty Fadliliana Sari, Wilda Purnama Sarinah Sarinah Setiawati Anggraini Siti Rabbani Karimuna SITTI HAJAR Sri Rejeki Sri Wahyuni Sri Wahyuni Sri Wulan, Sri Suadi Suadi Sukma, Asca Rahayu Suriani Suriani Surni, Surni Suwarjoyowirayatno, Suwarjoyowirayatno Syahrizal Koem T. Thyrhaya Zein Tamrin Tamrin Tanjung, Dinda Andini Thesalonica, Denysha Turki, Syifaa Sabianova Addina Vatma, Ona Sri Wa Ratmi Wellem H Muskita Wellem H. Muskita Winandari, Alzagita Trisazena Windi, Yohanes Kambaru Winiati P. Rahayu Wiwin Rahmawati Nurdin Yodha, Agung Wibawa Mahatva Yundari, Yundari Yuni Ratnasari Yusnaini Yusnaini Zainun, Mariana