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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Media Teknologi Hasil Perikanan Torani Journal of Fisheries and Marine Science Jurnal Pengabdian UntukMu NegeRI Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Fish Protech Jurnal Kelautan dan Perikanan Terapan (JKPT) JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Abdi Insani Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Perikanan

Andi Noor Asikin

Universitas Mulawarman

Author-ID : 2401100

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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PENERIMAAN KONSUMEN TERHADAP KALDU BUBUK DARI KEPALA UDANG WINDU (Penaeus manodon) DENGAN BERBAGAI JENIS BAHAN PENGISI Arsyad, Ridwan; Asikin, Andi Noor; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol 9, No 3 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.3.2021.34146

Tiger prawn head naturally has a taste as it contains amino acids which give the food a savory taste. Accordingly, it is possible and necessary to process tiger prawn head into a broth that can be used as a natural food additive in processed products. Broth is made by boiling prawn heads with water to produce a liquid broth. In fact, liquid broth tends to spoil quickly, so it is necessary to change its form to powder (dried broth). This study aims to determine level of consumer preference for powdered broth from tiger prawn head with various types of fillers. Treatments given were a combination of fillers, including control (wheat flour), T1 (combination of wheat flour and tapioca), T2 (combination of wheat flour and cornstarch), T3 (combination of wheat flour and rice flour), and T4 (combination of wheat flour and glutinous rice). Hedonic test used 30 untrained panelists, while data were processed using Randomized Complete Block Design followed by Duncan's test with 95% confidence level. Results of this study showed that addition of fillers could affect panelistsâ€™ preference. Moreover, resulting powdered shrimp broth had a fine-grained texture (TI to T4), coarse or easily lumpy (control group), light creamy color (T1 to T4) to brownish yellow (control and comparison groups). Based on consumer acceptance, combination of wheat flour and tapioca (T1) was the best treatment with value of appearance of 8.30 (strongly like), color of 8.23 (strongly like), aroma of 8.33 (strongly like), and taste of 8.30 (strongly like).Â Kepala udang windu secara alami memiliki cita rasa karena mengandung asam amino yang memberikan rasa gurih pada makanan, sehingga perlu dilakukan pengolahan menjadi kaldu sebagai bahan tambahan pangan alami yang dapat ditambahkan pada produk olahan. Kaldu diperoleh dengan cara direbus menggunakan air sehingga dihasilkan kaldu cair. Kaldu cair akan cepat mengalami kerusakan, sehingga perlu merubah bentuknya menjadi bubuk (kering). Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen terhadap kaldu bubuk dari kepala udang windu dengan berbagai jenis bahan pengisi. Perlakuan yang digunakan adalah kombinasi bahan pengisi, yaitu kontrol (tepung terigu), T1 (kombinasi tepung terigu dan tapioka), T2 (kombinasi tepung terigu dan maizena), T3 (kombinasi tepung terigu dan tepung beras), serta T4 (kombinasi tepung terigu dan beras ketan). Pengujian hedonik menggunakan 30 orang panelis tak terlatih dan data diolah menggunakan Rancangan Acak Kelompok Lengkap dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa penambahan bahan pengisi dapat mempengaruhi tingkat kesukaan panelis. Kaldu udang bubuk yang dihasilkan mempunyai tekstur berbulir halus pada TI sampai T4, berbulir kasar atau mudah sekali menggumpal pada kontrol, berwarna krem terang pada T1 sampai T4 hingga kuning kecoklatan pada kontrol dan pembanding. Kombinasi tepung terigu dan tapioka (T1) merupakan perlakuan terbaik berdasarkan penerimaan konsumen dengan nilai kenampakan 8,30 (sangat suka), warna 8,23 (sangat suka), aroma 8,33 (sangat suka), dan rasa 8,30 (sangat suka).Â

Pengembangan Kewirausahaan Di Universitas Mulawarman Untuk Mencetak Wirausaha Muda Yang Inovatif Jawatir Pardosi; Julinda Romauli Manullang; Rudy Agung Nugroho; Andi Noor Asikin
Jurnal Pengabdian UntukMu NegeRI Vol 4 No 2 (2020): Pengabdian Untuk Mu negeRI
Publisher : LPPM UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jpumri.v4i2.2224

The percentage of entrepreneurs is very small, it needs concrete efforts to grow and develop the entrepreneurial spirit in higher education which is expected to encourage students to be enthusiastic about entrepreneurship. The purpose of the Entrepreneurship Development Program (PPK) activity is to develop entrepreneurship at Mulawarman Universit. Socialization to students and until the end of the registration as many as 49 students / alumni registered. Implementation of entrepreneurship training activities via offline and online, training materials covering theory and practice as well as conducting field visits to advanced MSME entrepreneurs. Business proposal presentations were also conducted to determine the tenants who passed the selection. Business apprenticeship at an apprenticeship place that is in accordance with tenant business products, guidance and consultation are carried out periodically as well as assistance in the preparation of business proposals to be marketed through social media and E Commerce. The KDP website was created contained information on KDP activities and tenant products. Periodic guidance and consultation are also carried out through off line and on line as well as assistance in the preparation of scientific-based business proposals and product improvements to be marketed through social media and E Commerce

The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone Indrati Kusumaningrum; Andi Noor Asikin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractBelida (Chitala sp.) bone is one of the waste from amplang processing which not treated properlyyet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bonepowder as calcium source which can be added to various food formulations such as keropok. The aim ofthis study was to determine the chemical characteristics of belida fishbone powder added keropok Observedparameters in this study were moisture content, ash content, protein content, fat content, calcium content,phosphor content and whiteness. The method applied the experimental design was Completely RandomizedDesign with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powderaddition with three replications to each treatments. The results showed that the addition of belida bonepowder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value ofash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The resultshowed that K3 was the best treatment with 5.64% calcium content.

Karakteristik Ekstrak Protein Ikan Gabus Berdasarkan Ukuran Berat Ikan Asal DAS Mahakam Kalimantan Timur Andi Noor Asikin; Indrati Kusumaningrum
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ikan gabus dikenal sebagai ikan yang mengandung albumin dan bermanfaat dalam bidang kesehatan misalnya penyembuhan luka. Penelitian ini bertujuan untuk menentukan nilai rendemen, edible portion,kadar proksimat dan kadar albumin ikan gabus berdasarkan ukuran berat ikan. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakuan dan diulang tiga kali. Perlakuan dalam penelitian ini menggunakan tiga kelompok ukuran berat ikan gabus, yaitu ukuran kecil (<600 g), sedang (600-900 g) dan besar (>900 g). Ekstraksi albumin menggunakan pelarut HCl 0,1 M dengan rasio pelarut dan daging yangdigunakan adalah 1:1(b/v), dengan pemanasan selama 15 menit pada suhu 60oC. Analisis yang diuji meliputi rendemen, edible portion, kadar air, abu, protein, lemak dan albumin. Hasil penelitian menunjukkan bahwarendemen berkisar 2,50-2,93% dan edible portion ikan gabus 49,87-54,73%. Kadar air 11,72-12,48%, abu 21,83-22,62%, protein 59,24-63,59%, lemak 1,20-1,91% dan albumin 14,23-17,85%.

Physicochemical Characteristics of Carrageenan Based on Different Harvesting Times From Bontang Coastal, East Kalimantan Andi Noor Asikin; Indrati Kusumaningrum
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Proper harvesting time determines the physicochemical characteristics of carrageenan. The purpose of this study was to determine the physicochemical characteristics of carrageenan extracted from Kappaphycus alvarezii at various different harvesting times from the Bontang Coastal, East Kalimantan. This study consisted of 7 treatments at the harvesting times, which were harvested at 30; 35; 40; 45; 50; 55 and 60 days. The parameters observed included yield, moisture content, ash content, viscosity and gel strength. The results showed the highest yield at the age of 50 days of harvest (46.91%), the highest viscosity at the age of55 days harvest (50.25 cP), and the highest gel strength at 40 days of harvesting at 60.14 g/cm2.

Uji Organoleptik Butter Cookies Fortifikasi Kalsium dari Tulang Ikan Belida (Chitala lopis) Seftylia Diachanty; Indrati Kusumaningrum; Andi Noor Asikin
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 4, No 1 (2021): JKPT Juni 2021
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v4i1.9658

Tulang ikan belida merupakan salah satu limbah hasil pengolahan ikan yang belum dimanfaatkan secara optimal. Komponen penyusun tulang ikan yang masih dapat dimanfaatkan adalah kalsium. Faktor utama pemenuhan mutu suatu produk adalah nilai organoleptik yang meliputi kriteria penilaian terhadap kenampakan, cita rasa, dan nilai gizi suatu produk. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen melalui pengujian organoleptik terhadap butter cookies yang difortifikasi kalsium dari tepung tulang ikan belida. Parameter yang diamati pada penelitian ini adalah, cooking loss (CL), yield(Y), dan tingkat penerimaan panelis. Hasil penelitian menunjukkan bahwa nilai CL berkisar antara 9,0-10,1% dan nilai Y berkisar antara 89,9-90,5%. Kedua parameter tidak menunjukkan adanya perbedaan yang nyata antara perlakuan (p<0,05). Hasil uji kesukaan panelis dilakukan dengan metode Kruskal Wallis menunjukkan ada perbedaan yang nyata pada parameter rasa. Nilai uji kesukaan panelis tidak berpengaruh nyata (p>0,05) terhadap warna, aroma dan tekstur. Berdasarkan hasil uji kesukaan, penambahan tepung tulang ikan belida hingga konsentrasi 6% masih disukai panelis.

Karakteristik Kimia Bakso Ikan Barakuda (Sphyraena genie) dengan Penambahan Karaginan Andi Noor Asikin; Indrati Kusumaningrum; Kartika Kartika; Seftylia Diachanty
Juvenil Vol 4, No 4: November (2023)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v4i4.20718

ABSTRAKDiversifikasi olahan perikanan merupakan usaha untuk meningkatkan konsumsi ikan masyarakat, karena ikan mengandung nutrisi yang diperlukan oleh tubuh. Bakso merupakan olahan yang sangat popular di kalangan masyarakat baik orang dewasa dan anak-anak yang tinggal di perkotaan maupun di desa. Penambahan karaginan dimaksudkan untuk meningkatkan kadar serat pada bakso ikan. Tujuan penelitian adalah untuk mengetahui persentase karaginan terbaik untuk meningkatkan kadar serat pada bakso ikan barakuda. Penelitian ini menggunakan rancangan acak lengkap dengan 5 perlakuan penambahan persentase karaginan berbeda: K1 (0%); K2 (0,25%); K3 (0,50%); K4 (0,75%); K5 (1,0%), setiap perlakuan diulang 3 kali. Parameter uji terdiri dari kadar air, kadar protein, kadar lemak, kadar abu dan kadar karbohidrat serta serat kasar. Hasil penelitian menunjukkan bahwa penambahan persentase karaginan berbeda memberikan pengaruh nyata (p0,05) pada semua parameter uji, kecuali kadar protein yang tidak menunjukkan pengaruh nyata (p0,05). Perlakuan terbaik terdapat pada penambahan karaginan 1,0% (K5) berdasarkan kadar air terendah dan serat kasar tertinggi. Kata kunci: Bakso Ikan, Karaginan, Penambahan, Serat, Sphyraena genie.ABSTRACTDiversification of processing fisheries is an effort to increase people’s fish consumption because fish contains nutrients needed by the body. Fishball are product are very popular among the community, both adults and children who live in urban and rural areas. The addition of carrageenan is intended to increase fiber content in fishballs. The purpose of this study was to determine the best percentage of carrageenan to increase fiber content in barracuda fishballs. This study used a completely randomized design with 5 treatments adding different percentages of carrageenan: K1 (0%); K2 (0.25%); K3 (0.50%); K4 (0.75%); K5 (1%), each treatment was repeated 3 times. The parameters consisted of water, protein, fat, ash, and carbohydrate content also crude fiber. The result showed that the addition of different carrageenan percentages had a significant effect (p0.05) on all parameters, except for protein content which did not show a significant effect (p0.05). The best treatment was found in the addition of 1% carrageenan (K5) based in the lowest water content and the highest crude fiber. Keywords: Carrageenan, Enriched, Fiber, Fish ball, Sphyraena genie.

Karakteristik Fisikokimia dan Penerimaan Konsumen Bakso Ikan Layang (Decapterus sp.) dengan Penambahan Kepala Tulang Ikan Lumat (KTIL) Febrianti, Aulia; Pamungkas, Bagus Fajar; Irawan, Irman; Asikin, Andi Noor; Diachanty, Seftylia
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.41575

Decapterus sp is a source of animal protein which is very important for human needs. The potential for the development of the flying fish processing industry will lead to an increase production and the resulting by-products are fish heads and bones, which still have the potential to be reused. One of its uses is by applying it to the manufacture of fish balls. The addition of various additives will result in different chemical characteristics and consumer acceptance. This study purpose to determine the physicochemical characteristics and consumer acceptance of flying fish meatballs (Decapterus sp) added head and crushed fish bones (KTIL). This study used a completely randomized design (CRD) with four treatments and three replications, namely P0(fish meat 25g), P1(fish meat 237.5g: KTIL 12.5g), P2(fish meat 225g : KTIL 25g), P3 (fish meat 212.5g : KTIL 37.5g). The statistical analysis used was analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 95% confidence level. Parameters observed included chemistry (moisture content, ash, fat, protein), color, EMC and consumer acceptance. The results of research with the addition of KTIL in the manufacture of flying fish balls produced physicochemical characteristics such as water content 64.51% -67.49%, ash 1.56% -2.25%, protein 16.67% -18.54%, fat content 1.53%-1.95 %, L* value 51.66-55.47, a* value 0.01-1.05, b* value 11.53-12.50, degree of whiteness 54.72-57 .43., and EMC 1.83% -3.31% as well as hedonic tests with taste parameters, aroma ranging from 7.0 (like) - 8.0 (very like), texture ranging from 6.4 (rather like)–8 .0 (like very much) and an overall range of 7.0 (like)–8.0 (like very much).

Optimization of Service Factors in PPI Tanjung Limau Bontang in Supporting Fishing Activites Anggi, Anggi; Abdusysyahid, Said; Pagoray, Henny; Asikin, Andi Noor; Fitryana, Fitryana; Syahrir R, Muhammad
Torani Journal of Fisheries and Marine Science Vol. 7 No. 1 (2023): VOLUME 7 NOMOR 1, DECEMBER 2023
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v7i1.31416

Utilization and optimization of service facilities at the PPI Tanjung Limau Bontang in supporting fishing businesses and strategies for developing service facilities in increasing fishing business activities that utilize the PPI Tanjung Limau Bontang. In this regard, an analysis is carried out to achieve priority alternative strategies. So that the achievement of service optimization can be carried out properly and sustainably. The aim of the study was to analyze the optimization of the utilization of available facilities and to analyze the strategy for optimizing the PPI Tanjung Limau to be applied in developing services under current conditions. the results of calculating the optimal utilization of service facilities, namely the TPI Building, Mooring Pier, Port Administration Office, Meeting Hall, Guard Post, IPAL, Kiosk or Shop and Parking Area. Meanwhile, service facilities whose utilization rate is not optimal are land 87%, Wharf unloading 50%, SPBN 80%, clean water tank 66.67%, electrical installation 20.67%, MCK (toilet) 66.67%, shipping lanes 65, 38% and anchorage pond 19.43%. The results of the SWOT analysis showed that the coordinate X value on the Cartesius diagram 0.77 and the coordinate Y 0.36 and the implementation of the strategy S-O (Strength-opportunity).

PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii Reni, Zepherina; Kusumaningrum, Indrati; Asikin, Andi Noor; Diachanty, Seftylia; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.34947

Jelly candy has a characteristic sweet taste and a chewy texture. Another factor that determines the quality of jelly candy besides the taste and texture is the color. One of the ingredients that has the potential as a natural dye is red dragon fruit which has a sweet taste and is good for increasing endurance. This study aims to determine the addition of dragon fruit as a natural dye to the physicochemical and hedonic characteristics of jelly candy from seaweed Kappaphycus alvarezii. The concentration of dragon fruit juice used is P0: dragon fruit juice 0%, P1: dragon fruit juice 7.5%, P2: dragon fruit juice 10%, P3: dragon fruit juice 12,5%, P4: dragon fruit juice 15%, and P5: dragon fruit juice 17.5%. This study used a completely randomized design for proximate and color tests, and Kruskal-Wallis for hedonic tests. The results showed that the addition of dragon fruit juice had a significant effect (p<0.05) on moisture content, ash content, protein content, fat content, color and hedonic value (color, taste, texture, aroma). The moisture content of the jelly candy ranges from 14.81-22.80%, the ash content ranges from 1.60-3.66% and has met the standard of SNI 3547.2-2008. The brightness value of jelly candy ranges from 12.51-14.06%. The hedonic sensory test (scale 1-5) showed that the jelly candy was well received by the panelists, based on the parameters of color (4.30), taste (3.97), texture (3.97), and aroma (3.77).

Co-Authors Andi Mismawati Andi Nikhlani Anggi, Anggi Arsyad, Ridwan Diachanty, Seftylia Durahman, Nur Ismalia Erwiantono Fadli Fadli Febrianti, Aulia Fitriyana Fitriyana, Fitriyana Fitryana, Fitryana Gina Saptiani Hafid, Muhamad Henny Pagoray, Henny Heru Susilo Ilmiani Rusdin Indrati Kusumaningrum Indrati Kusumaningrum Indrati Kusumaningrum Indrati Kusumaningrum Indrati Kusumaningrum Indrati Kusumaningrum, Indrati Irawan, Irman Ita Zuraida Jailani Jailani Jailani Jailani Jawatir Pardosi Julinda Romauli Manullang Kartika Kartika M Rizky Irma Perdana Mismawati, Andi Muhammad Syahrir R Pamungkas, Bagus Fajar Reni, Zepherina Rudy Agung Nugroho Rusdin, Ilmiani Said Abdusysyahid Seftylia Diachanty Septiana Sulistiawati Suryawinata, Aldo Yumna Nurhanita Hafidzah Juilani Juilani

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