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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 PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan 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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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.

Karakteristik fisikokimia kerupuk produk UKM Kabupaten Kutai Kartanegara: Physicochemical characteristics of crackers from Kutai Kartanegara SMEs product Asikin, Andi Noor; Diachanty, Seftylia; Rusdin, Ilmiani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i5.50429

Kerupuk merupakan camilan atau pelengkap makanan utama yang diproduksi dari ikan dan udang. Sumberdaya ikan Kabupaten Kutai Kartanagera yang melimpah memberi peluang usaha bagi UKM untuk membuat olahan kerupuk ikan dan udang. Tujuan penelitian ini adalah untuk menentukan karakteristik fisikokimia kerupuk dengan perbedaan bahan baku produksi UKM terbaik berdasarkan SNI. Sampel kerupuk yang diperoleh dari UKM terdiri atas 4 jenis, yaitu kerupuk ikan pipih, kerupuk ikan haruan, kerupuk udang, dan kerupuk ikan bandeng. Parameter yang dianalisis meliputi proksimat, warna, daya kembang, daya serap minyak, dan higroskopisitas. Hasil penelitian menunjukkan bahwa perbedaan bahan baku kerupuk berpengaruh nyata (p<0,05) pada semua parameter uji. Komposisi kimia yang dihasilkan yaitu kadar air 9,99-12,91%, protein 6,63-7,90%, lemak 1,49-2,63%, abu 2,93-3,92%, dan karbohidrat 73,90-77,52%. Kerupuk memiliki nilai L* nilai 38,76-49,06, a* 3,39-3,52, b* 14,46-18,74 dan derajat putih 38,76-49,06%. Daya serap minyak 28,32-45,04%, daya kembang 35,26-40,09%, dan higroskopisitas selama 6 jam 4,77-5,70%. Sampel kerupuk udang memenuhi syarat mutu SNI terbaik (Grade II), dibandingkan kerupuk ikan pipih, ikan haruan, dan ikan bandeng (Grade III).

Co-Authors Almuis, Almuis 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 Hafidzah, Yumna Nurhanita 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 Jawatir Pardosi Juilani, Juilani Julinda Romauli Manullang Kartika Kartika Mismawati, Andi Muhammad Syahrir R Pamungkas, Bagus Fajar Perdana, M Rizky Irma Reni, Zepherina Rudy Agung Nugroho Rusdin, Ilmiani Said Abdusysyahid Seftylia Diachanty Septiana Sulistiawati Suryawinata, Aldo

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