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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT Value Added : Majalah Ekonomi dan Bisnis Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Seminar Nasional Lahan Suboptimal Jurnal Bisnis Tani Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi
Tri Winarni Agustini
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences Other

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PEMANFAATAN CANGKANG KERANG SIMPING (Amusium pleuronectes) SEBAGAI SUMBER KALSIUM PADA PRODUK EKSTRUDAT Tri Winarni Agustini; Susanna Endah Ratnawati; Bambang Argo Wibowo; Johannes Hutabarat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (456.274 KB) | DOI: 10.17844/jphpi.v14i2.5322

Abstract

Asian moon scallop shell can be used as alternative calcium source, and its processing into calcium flour can be used to decrease waste of fresh scallop processing. Asian moon scallop is one of potential commodity alongside east coastal of Central Java. The application of calcium flour in food need to be done as calcium suplement for middle class society. The absorbption of calcium in the body is depending of some factors, one of them is calcium and phosphorus ratio in the food. The aims of study was to examine the effect of addition calcium flour, millet flour and corn flour in extrudate with consideration on ratio of calcium and phosphorus. The parameter analyzed were proximate test, calcium and phosphorus test and physical test (hedonic scale and breaking strength). This research used experimental laboratories and descriptive with Completely Randomised Design (CRD). Data were analyzed by Analysis of Varians (ANOVA) and Honestly Significant Difference (HSD). Hedonic value was tested by Kruskall Wallis analysis. Result show that extrudate snacks gave calcium and phosphorus ratio approaching 3 :  1 (Ca:P). Calcium content in extrudate with modification of calcium flour and corn flour is 582.66 mg/ 100 g and phosphorus content is 180 mg/100 g. Whereas extrudate with modification of calcium flour with millet flour is 950 mg/ 100 and phosphorus content is 280 mg/ 100 g. Breaking strength values in extrudate with modification calcium flour and corn flour are 8.81 kg.F and 5.32 kg.F in modification with calcium flour and millet flour. Values of hedonic test are  6.89 ≤ µ ≤ 7.57 in extrudate modification calcium flour and corn flour and 7.07≤ µ ≤ 7.77 in extrudate modification calcium flour and millet flour. This product has market potential and can be used as calcium source in the society.Key words : calcium flour, Asian moon scallop, formulation and extrudate.
The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus) Tri Winarni Agustini; Yudhomenggolo Sastro Darmanto; Ima Wijayanti; Putu Har Riyadi
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.14 KB) | DOI: 10.17844/jphpi.v19i3.15191

Abstract

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fish meat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes. 
Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis : Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics Yuliani; Tri Winarni Agustini; Eko Nurcahya Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.31126

Abstract

Spirulina platensis merupakan mikroalga hijau biru yang memiliki kandungan protein tinggi, sehingga sering dimanfaatkan sebagai pangan fungsional. Penerapan Spirulina platensis sebagai pangan fungsional sering mengalami kendala karena kandungan senyawa volatile penyebab aroma kurang sedap pada mikroalaga ini. Intervensi O. bacillicum pada S. platensis dapat mengurangi aroma kurang sedap yang ditimbulkan. Mikroenkapsulasi dilakukan untuk menjaga stabilitas nutrisi serta serta menahan aroma saat dikonsumsi. Tujuan penelitian ini adalah untuk menentukan pengaruh intervensi O. bacillicum terhadap kandungan protein S. platensis, nilai pH dan tingkat kesukaan pada serbuk dan mikrokapsul S. platensis. Spirulina sebagai sampel kontrol (SP), intervensi O. bacillicum yang dikeringakan (DSB), dan yang dilakukan mikroenkapsulasi (MSB). Hasil penelitian menunjukan bahwa intervensi O. bacillicum pada S. platensis serta dilakukan mikroenkapsulasi berpengaruh (P < 0,05) terhadap kadar protein, nilai pH dan uji hedonik. meningkatkan nilai pH, menurunkan kadar protein 19,87% pada sampel DSB dan menurun drastis pada sampel MSB. Asam amino mengalami penurunan kecuali asam aspartat dan arginin. Semakin tinggi nilai pH dari perlakuan intervensi tersebut semakin rendah kadar proteinnya. Intervensi O. bacillicum dapat meningkatkan skala hedonik pada S. platensis. Sampel DSB memberikan nilai terbaik pada aroma, sedangkan sampel MSB memberikan nilai terbaik pada warna yang dihasilkan. Oleh karena itu intervensi O. bacillicum pada S. platensis menjadi solusi dalam mengurangi aroma tidak sedap pada S. platensis.
Strategi Pengembangan Mutu Ikan Asin Jambal Roti (Ikan Manyung) di Karangsong Kabupaten Indramayu: Strategy for Quality Development of Salted Jambal Roti (Aarid catfish) in Karangsong, Indramayu Talim Sumarno; Tri Winarni Agustini; Azis Nur Bambang
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32040

Abstract

Jambal roti salted fish processing in Karangsong, Indramayu District is still a traditional business. Thus their handling and processing need to implement a quality management system for standardizing the quality of the products. This study was aimed to analyze a strategy fo developing high quality of salted jambal roti in Karangsong, Indramayu District. The analysis used a combination of SWOT and QSPM. Key respondents were fishery supervisors, provincial/regional quality mentors, SME supervisors, academics and consumers. Five alternative development strategies were proposed to develop high quality of jambal roti. These five strategies are (1) improving product quality and service quality to consumers; (2) strengthening and developing integrated fish processing groups; (3) socializing and training related to Indonesian National Standard (INS); (4) facilitating the administration of the MSME fish processing industry; and (5) looking for business partners for business development.
WILL SOFT-BONED MILKFISH-A TRADITIONAL FOOD PRODUCT FROM SEMARANG CITY, INDONESIA-BREAKTHROUGH THE GLOBAL MARKET Tri Winarni Agustini; Indah Susilowati; S Subagyo; Wilis Ari Setyati; Bambang Argo Wibowo
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 1 (2010): Volume 14, Number 1, Year 2010
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.003 KB)

Abstract

One of the famous traditional food products from Semarang city is softboned-milkfish (called as bandengpresto). In national level, Bandeng Presto is the trade mark of Semarang City. Bandeng presto are producedby several outlet in Semarang from small to large in scales. The products are vary, in term of variety,quality, processing technique, packaging and prices. The small-scaler produces less in quality standard,safety, packaging, and marketing system. Nevertheless, there are several small-scaller outlets are able toreach the international market after they promoted their product through webside or internet. The objectivesof the study were to develop the improved quality in production techniques, lay out designed, and themarketing strategy for bandeng presto in Semarang city to support the regional food security and food safety.The results indicated that nutritional content of bandeng presto are good in general and can be considered asgood nutritional resource for human. Raw material and processing technique influence the nutrition value ofthe product. Based on market survey suggests that bandeng presto is more efficiently promoted throughwebsite, especially to touch the long distance customers. In addition, improved in packaging design and inlabelling (recently for exposing information on EPA and DHA of the product) will help customers to assurethe quality of the product properly.
FRESHNESS CHANGES OF YELLOWFIN TUNA (Thunnus albacares) DURING STORAGE AT LOW TEMPERATURES Tri Winarni Agustini
JOURNAL OF COASTAL DEVELOPMENT Vol 5, No 3 (2002): Volume 5, Number 3, Year 2002
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.822 KB)

Abstract

Freshness quality is considered as an important factor in determining overall quality of particular fish product items. The degree to which the freshness quality of the items meets the consumer’s expectation concerning freshness quality will greatly affect whether the fisheries product item will be purchased again or not. Considering the importance of fish freshness quality, many methods have been proposed to evaluate fish freshness including physical, chemical and sensory methods. The K value is one of  the chemical methods widely used , especially in Japan, as a fish freshness index to evaluate the quality change of raw fish. Tuna has been regarded as a palatable and valuable fish species and its freshness is  the  concern of many  researchers. This study is aimed at investigating the freshness change of yellowfin tuna (Thunnus albacares) during storage at low temperatures (10oC, 5oC and 0oC) by measuring the K value of the fish. Observation on the changes of ATP and its related compounds during storage was also carried out. The result of the study shows that the freshness of yellowfin tuna as measured by K value, changed in different patterns depending on the storage temperatures. The higher the temperature of storage the faster was the decrease in freshness of yellowfin tuna. It was also observed that yellowfin tuna could be eaten raw up to 1 day, 2 days and 4 days storage at temperature of 10º C, 5º C and 0º C, respectively. Storage temperature of 0º C is recommended for its preservation in chilled state. The use of HPLC allows for each of ATP-related compounds to be determined quantitatively.The Ki value is more appropriate for measuring fish freshness obtained more than 24 hours after death
CHANGES IN OXIDATION AND REDUCTION POTENTIAL (Eh) AND pH OF TROPICAL FISH DURING STORAGE Eko Susanto; Tri Winarni Agustini; Eko Prasetyo Ritanto; Eko Nurcahya Dewi; Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 3 (2011): Volume 14, Number 3, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.7 KB)

Abstract

Four tropical fish species, Thunnus albacares (Yellowfin tuna), Ephinephelus striatus (Nassau Grouper), Cyprinus carpio (Carp), and Osphronemus gourami (Gouramy), were assayed for oxidation reduction potental (Eh) and pH in different temperature,i.e.  ambient and chilled temperature.  Every species has different pattern of Eh and pH values. Eh values of tropical freshwater fish were higher than tropical marine fish, however pH values  four tropical fish have same trend. The rates of the Eh and pH changing in four tropical fish were faster at ambient storage and they were slower at chilled storage. The present study also demonstrated the relationship between Eh and pH.
PHYSICOCHEMICAL PROPERTIES OF SOME DRIED FISH PRODUCTS IN INDONESIA Tri Winarni Agustini; Y. S. Darmanto; Eko Susanto
JOURNAL OF COASTAL DEVELOPMENT Vol 12, No 2 (2009): Volume 12, Number 2, Year 2009
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.86 KB)

Abstract

Some traditional fish products in Indonesia have potential opportunity for global market, such as fish crackers, dried fish, ikan kayu (‘katsuobushi’) and dried pempek (traditional fish product from Palembang). Study on such products based on its glass transition temperature is still rare. On the other hand, glass transition phases of dried product play an important role in determining food stability because it can give an overview of physicochemical properties of the products. Using its glass transition temperature, dried fish product can be estimated for its shelf life. The purposes of this research are to observe the relation between some physicochemical properties of glass transition temperature of some dried fish products and its water content/water activity to the self life of the products. Dried fish products used were: fish cracker, dried-salted fish, ikan kayu (katsuobushi), fufu (very dried-smoked fish) and dried pempek. The samples were taken from different area in Indonesia (Cilacap, Palembang, and Sulawesi). The sample were taken using purposive sampling method. The method used for analysis of glass transition temperature was DSC method (Differential Scanning Calorimetry), and for water content and water activity were analysed using Aw meter and Moisture analyzer. All samples were analyzed in duplo. Research method used was experimental laboratory with research design of Completely Randomised Design. The experiment was conducted from August 2008 to December 2008 at Fish Product Processing Laboratory, Fisheries Department, Faculty of Fisheries and Marine Science – Diponegoro University, Food Engineering Laboratory – SQU, Oman. The results showed that different sample with different characteristics on physicochemical properties give different in water activity and also water content. The lowest water activity was performed by dried pempek. Glass transition temperature (Tg) of the products was very depend on the water content. The Tg of samples was ranged between 38.4oC – 76.4oC. The water content of the products ranged between 8.28%-37.28%. The Aw of the product was ranged between 0.57 – 0.87.
THE APPLICATION OF GLYROXYL AS DECONTAMINATION AND DISINFECTION AGENT FOR THE PRESERVATION OF FISHERIES PRODUCT Y.S. Darmanto; Tri Winarni Agustini
JOURNAL OF COASTAL DEVELOPMENT Vol 5, No 3 (2002): Volume 5, Number 3, Year 2002
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.453 KB)

Abstract

Fisheries products are regarded as  perishable food. Fresh prawn is one of the most valuable fisheries products and its demand increases especially in developed countries. Handling and preserving of fresh prawn has been investigated to keep the quality. Glyroxyl has been successfully used as decontamination agent in the fish sector in the Netherlands. Apart from its use as decontamination agent, glyroxyl has been proved to be an efficient disinfectant. Due to its safe character, it is allowed to put glyroxyl in foodstuff directly, provided that the prescribed concentration is respected. This study is aimed to investigate the effect of different concentration of glyroxyl (0, 0.3 and 0.5%) on the preservation of fresh prawn. The sample used was white shrimp prawn (Penaeus monodon). The samples were soaked in glyroxyl solution with different concentrations. The analyses were conducted for organoleptic, Total Plate Count (TPC) and E. coli at 0 and 3 days storage at refrigerated temperature. The results showed that the use of glyroxyl solution (0%, 0.3% and 0.5%) has no effect on the organoleptic parameters of the sample (appearance, color and flesh). However, after 3 days of storage the effect of glyroxcyl became apparent especially for 0 % glyroxcyl treatment. The number of E. coli showed that application of glyroxyl could prevent the growth of E. coli and reduce the number of E. coli in the samples. In addition the E. coli obtained was less than number < 3 / < 3 in all samples after 3 days storage. Increase in glyroxyl concentration resulted in the decrease of bacterial number (TPC) both for 0 and 3 days storage
LIQUID SMOKE PERFORMANCE OF LAMTORO WOOD AND CORN COB Fronthea Swastawati; Tri Winarni Agustini; Y S Darmanto; Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 10, No 3 (2007): Volume 10, Number 3, Year 2007
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.15 KB)

Abstract

Smoking of fish by using liquid smoke is already needed to be implemented in Indonesia, as it could produce a high quality and safe smoked fish products. Various wood and agricultural wastes are possible to be used as raw material of liquid smoke. The aimed of this research was to explore the liquid smoke performance of Lamtoro wood as a representative of hard wood and liquid smoke of Corn cob as representative of agricultural wastes which contain of anti oxidative and bactericidal component processed by dry distillation method with the temperature reach to ± 400ºC. The results showed that chemical composition of the two liquid smoke have their own specification. Phenolic compounds of each liquid smoke were: 481,2 ppm (Lamtoro); 335 ppm (Corn cob) . pH value: 3 (Lamtoro) ; 2,9 (Corn cob). Both of liquid smoke found not containing of carsinogenic Benz (a) Pyrene, but Lamtoro was contain Benz (ghi) Peryle in a small amount: 1,869 ppm.
Co-Authors Agus Setiadi Azis Nur Bambang Bambang Argo Wibowo Danar Puspita Kurnia Putri Dita Setya Wardhani DWIYANTO SAPUTRO Eko Nurcahya Dewi Eko Prasetyo Ritanto Eko Susanto Ester Kartikasari Fronthea Swastawati Fronthea Swastawati Gary Yefta Herbeth Siagian Ima Wijayanti Indah Susilowati Indah Susilowati Johannes Hutabarat Laras Rianingsih Lestari Lakhsmi Widowati Maria Dwi Ratnasari Putu Har Riyadi Putut Har Riyadi Restiana Wisnu Ariyati Roessali, Wiludjeng S Subagyo S Sumardianto Sri Haryati Sri Rejeki Sri Sedjati Susanna Endah Ratnawati Talim Sumarno Titi Surti Wilis Ari Setyati Y S Darmanto Y. S. Darmanto Y.S. Darmanto Yudhomenggolo Sastro Darmanto Yuliani