Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT Value Added: Majalah Ekonomi & Bisnis Jurnal Aplikasi Teknologi Pangan Seminar Nasional Lahan Suboptimal Jurnal Bisnis Tani Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi
Tri Winarni Agustini
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering 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 Social Sciences Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search
Journal : JOURNAL OF COASTAL DEVELOPMENT

 1   2 
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.
EVALUATION OF QUALITY DETERIORATION OF MARINE SHELLFISH DURING STORAGE AT DIFFERENT TEMPERATURES Tri Winarni Agustini
JOURNAL OF COASTAL DEVELOPMENT Vol 7, No 3 (2004): Volume 7, Number 3, Year 2004
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.368 KB)

Abstract

Study on evaluation of fish freshness has been carried out using several parameters such as chemical, sensory, and physical parameter in which each has its own merits and demerits. Oxidation-reduction potential and K value are a physico-chemical and chemical methods available in assessing fish freshness which are both considered as objective methods. This study aimed to find out the effect of different temperatures storage on ORP and K value change of marine shellfish. Material used in the study were black tiger shrimp (Penaeus monodon) and scallop (Amusium sp.). The experiment was laboratory experimental method. The samples were stored in room temperature (35±1oC) and refrigerated temperature (11±1oC). Analyses performed were ORP value (pH/ORP meter) and K-value (Ion-exchange chromatography method) and analysis were conducted in 4 replication. This study was carried out at laboratory of Fisheries Processing Technology, UNDIP Semarang and laboratory of PAU, UGM Yogyakarta. The ORP of black tiger shrimp and scallop stored at refrigerated temperature initially were 0.23 Volts and 0.32 Volts. There were a maximum ORP of 0.3 Volts (shrimp) and 0.35 Volts (scallop) in the 2nd day of storage. These ORP then decreased to – 0.12 Volts and 0.01 Volts for shrimp and scallop, respectively. At room temperature storage,  the ORP ranging from 0.26 to 0.33 Volts. This value consecutively decreased to – 0.17 Volts (shrimp) and – 0.16 Volts (scallop) after 32 hours storage. Initial K value of black tiger shrimp and scallop stored at room temperature were 1.32% and 1.51%, respectively and after 32 hours storage there were an increase in K value to 6.14% and 5.43%. Increase in K value was slower for samples stored at refrigerated temperature than that of room temperature.
DETERIORATION QUALITY OBSERVATIONS OF MILK FISH (Chanos chanos FORSK) AND SHORT-BODIED MACKEREL (Rastrelliger neglectus) AT VARIOUS STORAGE TEMPERATURES USING FRESHNESS TESTING PAPER (FTP III) Tri Winarni Agustini; Titi Surti; S Sumardianto; Dita Setya Wardhani; Ester Kartikasari
JOURNAL OF COASTAL DEVELOPMENT Vol 13, No 1 (2009): Volume 13, Number 1, Year 2009
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.301 KB)

Abstract

Freshness of fish is crucial in determining the nutritional value and sale value of fishery products.Assessment of fish freshness can be done with various methods based on several principles of chemistry,physics, microbiology, and organoleptic. K value is one of freshness test based on ATP degradation.Analysis of K values can be done with Freshness Testing Paper (FTP III). This method is relativelypractical, easy, fast and the results can be accountable. The material that used in this study are fish milk fish(Chanos chanos Forsk) and short-bodied mackerel (Rastrelliger neglectus) with total 90 fish with anaverage weight of 99 grams / fish (milk fish) and 85 g / fish (short-bodied mackerel). The fish raw materialpurchased from Rejomulyo fish market (Semarang) and taken to the laboratory in a Styrofoam box that wasgiven ice on the inside. This research used an experimental method called descriptive exploration. Storageof samples was handled at different temperatures namely 30oC ± 2oC, 15oC ± 2oC and 1oC ± 0oC. Theobserved parameters include organoleptic test and analysis of K Value (FTP III). The results showed that Kvalues for all samples increased during storage at different temperatures. The highest K values of milk fishand short-bodied mackerel fish during storage at a temperature of 0°C was on 96-hours storage time. Thehighest K values of milk fish and short-bodied mackerel fish during storage at a temperature of 15 ° C wason 72-hours storage time. Whereas the highest K values in milk fish and short-bodied mackerel fish duringstorage at 30°C temperatures, was on the 24-hours storage time. The fastest increase in K value was observed at a temperature of 30°C compared to storage at a temperature of 15°C and 0°C for all the fish samples. This means that the deterioration quality of fish will be faster at high temperatures. K values of mackerel increased more rapidly than milk fish.
THE EFFECT OF DIFFERENT SUBSTITUTION MEALS TO PHYSICAL AND CHEMICAL QUALITY OF INSTANT NOODLES Tri Winarni Agustini; Sri Haryati
JOURNAL OF COASTAL DEVELOPMENT Vol 11, No 1 (2007): Volume 11, Number 1, Year 2007
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6337.194 KB)

Abstract

Fishery resources including scadjish (Restrelliger sp.), Small Shrimp (A cetes sp.), and Swimming crab (Portunus pelagicus) have a high nutritional value. It can be processed into meal through several procedures, so the product can be used as a substituted material to create a nutritious instant noodle. The objectives of this research were to study the #ct of jish meals as substituted material with diferent concentration to the physical and chemical quality of instant noodle produced and to find out what the optimal composition also whether there are any interaction of both factors. This research used factorial experimental design based on group random design, consisted of 2 factors: factor A (different fish meals): Scad fish meal (A I), Small shrimp meal (A2) and Swimming crab (Portunus pelagicus) meal (A3); and factor B (d@rent concentration) consisted of 5 level: 0%, 5%, I 0%, 15% and 20%. The analysis used was anabtsis of variance (ANOVA) followed by HSD 5%. The results of this research showed that there was signyicant eyct (P<0, 05) of dmrent fshmeals and concentration to the physical and chemical quality of the product. The type of meal has a signyicant @0t (P<0, 05) to the tensile strength. moisture, ash, protein, fat, and calcium content. Concentration treatment has a signficant eject (P<0,005) to the physical (brightness) and chemical quality, but there was no interaction of treatment to tensile strength, brightness, fat, and co/or of instant noodles (P>0, 005). The optimal compositions of protein rate (I 9, 77%) were achieved by 20% seadfishmeal; fat rate (19,93%) by 20% Small Shrimp meal, and calcium rote (42,525%) by 20% swimming crab meal. The favorite composition for instant noodle was achieved by I 0% swimming crab meal
EVALUATION ON UTILIZATION OF SMALL MARINE FISH TO PRODUCE SURIMI USING DIFFERENT CRYOPROTECTIVE AGENTS TO INCREASE THE QUALITY OF SURIMI Tri Winarni Agustini; Y. S. Darmanto; Danar Puspita Kurnia Putri
JOURNAL OF COASTAL DEVELOPMENT Vol 11, No 3 (2008): Volume 11, Number 1, Year 2008
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.859 KB)

Abstract

Quality of surimi (minced meat of fish) usually decrease due to denaturation of protein. Addition of cryoprotective agent such as reducing sugar as anti denaturation of protein is very important during storage of frozen surimi. Recently, development of human lifestyle require healthy food such as utilization of stevia sugar (Stevia rebaudiana) which has low calorie that can be used to replace sorbitol and sucrose during processing of surimi. The purposes of this research are to observe the effect of different cryoprotective agents before and during storage as well as the effect of storage on quality of frozen surimi fish based on pH value, water holding capacity (WHC), gel strength and organoleptic value. Materials used was surimi made from kurisi (Nemipterus sp.), stevia sugar, sorbitol and sucrose. Research method used was experimental laboratory with research design of Completely Randomized Design with split plot in time. The main plot was difference of cryoprotectant (stevia sugar 0.6%; sorbitol 4%; sucrose 4%). The product was analysed every 15 days starting from 0 to 45 days storage at – 10oC. The results showed that different cryoprotectants agent gave no significant effect before storage treatment proceed. In addition during storage, the different of cryoprotectant gave significant effect to WHC and gel strength (SSS=1356,416; SS=1458,525; S=1511,307 g.cm) but not for pH. The organoleptic value for appearance on 15 days storage was SSS=7; SS=7; S=6,56 and Folding test showed SSS=7; SS=7.78; S=7,89) 
Co-Authors Agus Setiadi Azis Nur Bambang Bambang Argo Wibowo Danar Puspita Kurnia Putri Dita Setya Wardhani 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 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