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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT Value Added : Majalah Ekonomi dan Bisnis 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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Author-ID : 2512869

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

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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)

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)

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

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

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.

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

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