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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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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

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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

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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

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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

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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) 
THE EFFECT OF CHITOSAN CONCENTRATION AND STORAGE TIME ON THE QUALITY OF SALTED-DRIED ANCHOVY (Stolephorus heterolobus) Tri Winarni Agustini; Sri Sedjati
JOURNAL OF COASTAL DEVELOPMENT Vol 10, No 2 (2007): Volume 10, Number 2, Year 2007
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

The use of chitosan as preservative agent in fish processing had been conducted for some reasons for example its usage as food additive that can prevent microbial growth, as antioxidative agent, and, to some extent to produce safe food. This research studied the application of chitosan on salted-dried anchovy (S. heterolobus) preservation during storage at room temperature. The aims of this research were to know the effect of treatment (chitosan concentration and storage time) on the quality of salted-dried anchovy (bacterial count and organoleptic test). The experimental design used was Split plot in time design and using Randomized Complete Block with two factors. The first factor was chitosan concentrations (0,0%; 0,5%; 1,0%) while the second factor storage time (0; 2; 4; 6; 8 weeks). The results indicated that chitosan concentration and storage time significantly reduced the total bacterial count (p<0,01) but not significantly different (p>0,05) for organoleptic test. The interaction of chitosan concentration and storage time significantly influenced the total bacterial count (p<0,01).
ANALISIS PEMASARAN DAN FAKTOR-FAKTOR YANG MEMPENGARUHI PENDAPATAN PEMBUDIDAYA BANDENG (Studi Kasus di Desa Tambakbulusan Kecamatan Karangtengah Kabupaten Demak, Jawa Tengah) Maria Dwi Ratnasari; Agus Setiadi; Tri Winarni Agustini
Value Added : Majalah Ekonomi dan Bisnis Vol 11, No 1 (2015): Value Added - Manajemen UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.528 KB) | DOI: 10.26714/vameb.v11i1.1669

Abstract

Penelitian bertujuan untuk mengkaji saluran pemasaran bandeng meliputi besarnya biaya, keuntungan, margin pemasaran serta efisiensinya, mengetahui apa saja faktor-faktor yang mempengaruhi pendapatan pembudidaya bandeng di Kabupaten Demak. Kegiatan dimulai dari bulan Agustus sampai dengan bulan Oktober 2014. Kecamatan Karangtengan merupakan salah satu daerah penghasil bandeng di Kabupaten Demak. Metode pengumpulan data dengan cara wawancara. Data primer dan sekunder. Metode analisis data regersi linier berganda. Hasil penelitian : 1) Berdasarkan sistem pemasaran diperoleh hasil nilai farmer share yang diperoleh dari hasil analisis sebesar 88,57%, 69,56% dan 86,48% dengan ketetapan efisiensi ≥ 40% harga ditingkat konsumen. Pada nilai margin pemasaran diperoleh Rp 2.000, Rp 7.000 dan Rp 2.500. Nilai efisiensi pemasaran diperoleh nilai sebesar 4,57%; 12,76%; dan 3,78% yang termasuk dalam kategori efisien, serta pola saluran pemasaran bandeng diperoleh tiga pola pemasaran. 2) Berdasarkan analisis uji simultan (uji F) diperoleh hasil bahwa secara serempak variabel yang dihitung dalam model yaitu luas lahan, harga benih, harga pakan buatan, harga pakan alami dan harga tenaga ada pengaruh sangat nyata terhadap jumlah produksi (sig 0,000 < P) dengan koefisien determinasi sebesar 0,913. Hasil regresi pada pengujian hipotesis secara parsial (uji t) menunjukkan bahwa variabel luas lahan mempunyai nilai positif dan pengaruh yang sangat signifikan terhadap pendapatan, variabel harga pakan alami dan harga tenaga kerja mempunyai nilai negatif dan tidak mempunyai pengaruh yang signifikan terhadap pendapatan, sedangkan variabel harga benih dan harga pakan buatan memiliki nilai yang negatif dan mempunyai pengaruh yang signifikan terhadap pendapatan.Kata Kunci : Pemasaran bandeng, Analisis regresi berganda, pendapatan Pembudidaya bandeng
Pengaruh Penggunaan Karagenan Terhadap Sifat Fisikokimia Otak-otak Ikan Lele Dumbo (Clarias gariepinus) DWIYANTO SAPUTRO; Tri Winarni Agustini; Laras Rianingsih
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2262

Abstract

Otak-otak ikan merupakan salah satu produk diversifikasi hasil perikanan yang sudah dikenal luas oleh masyarakat. Beberapa metode yang telah dilakukan untuk meningkatkan kualitas produk otak-otak ikan , salah satunya adalah dengan penambahan karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi karagenan terhadap sifat fisikokimia otak-otak ikan lele dumbo. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap) yang terdiri dari 4 perlakuan konsentrasi berbeda penambahan  karagenan  yaitu 0%, 0,5%, 1%, dan 1,5%) dengan 3 kali pengulangan. Data nilai sensori dianalisis dengan Kruskal-Wallis test dilanjutkan dengan uji Mann –Whitney untuk data non parametrik, sedangkan  kekuatan gel, kadar air, kadar lemak, kadar abu dan kadar protein dianalisis menggunakan sidik ragam. Untuk mengetahui perbedaan antar perlakuan, data diuji dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan karagenan  berpengaruh nyata (P<0,05) terhadap kekuatan gel, kadar air, kadar protein dan kadar abu. Otak-otak ikan lele dumbo dengan penambahan konsentrasi 1% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel 8155 g.cm; kadar air 54,38%; kadar protein 14,33%; kadar abu 2,12%; dan kadar lemak 3,59%. Nilai proksimat ikan tersebut memenuhi persyaratan mutu SNI. Kata Kunci: karagenan, kekuatan gel, Otak-otak Ikan
Pangan Fungsional dari Ikan untuk Meningkatkan Kualitas Kesehatan di Era Pandemi Covid 19 Senyawa Fungsional dari Ikan dan Alga: Aplikasinya dalam Pangan Tri Winarni Agustini
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Agustini TW. 2020. Fish-based functional food to improve health quality during pandemic covid 19 era functional compounds of fish and algae: applications in food. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang  20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The current COVID-19 pandemic requires us to maintain our immune system, one of which is by consuming nutritious foods. The high number of free radicals in the body can reduce the immune system. Antioxidants can prevent the overproduction of free radicals so that they can prevent damage to immune cells. Functional food is food or food ingredients containing bioactive compounds that can provide benefits beyond basic nutrition and provide health effects in the prevention of a disease. Fish and algae are a source of bioactive compounds with various bioactivity. Fish and algae functional compounds that have been utilized include proteins, peptides, polyunsaturated fatty acids (PUFAs), polysaccharides, pigments, and various active compounds that have antioxidant, antiviral and anti-inflammatory properties. Antioxidant nutrients commonly used are protein hydrolysate, β-carotene, chlorophyll, astaxanthin, fucoxanthin and phycocyanin as well as polyphenol group compounds. These functional compounds can be applied in functional food products in health care and prevention of disease. This paper briefly explain the functional compounds of fish and algae, their application to functional food products and future development trends.
KARAKTERISTIK KUALITAS IKAN ASAP YANG DIPROSES MENGGUNAKAN METODE DAN JENIS IKAN BERBEDA Fronthea Swastawati; Titi Surti; Tri Winarni Agustini; Putut Har Riyadi
Jurnal Aplikasi Teknologi Pangan Vol 2, No 3 (2013): Agustus 2013
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.062 KB) | DOI: 10.17728/jatp.142

Abstract

Tujuan penelitian ini adalah mengembangkan IPTEK bagi masyarakat dengan memberikan informasi mengenai kualitas ikan asap yang diproses menggunakan smoking cabinet dan tungku tradisional. Penggunaan smoking cabinet dan tungku tradisional diharapkan dapat menjadi alternatif metode pengasapan yang ramah lingkungan, tidak menimbulkan bahaya karsinogen, serta menghasilkan kualitas ikan asap yang baik. Dalam penelitian ini, menggunakan jenis ikan lele  (Clarias batrachus) (L) dan patin (Pangasius pangasius) (P) karena banyak dijumpai di Indonesia dan sering diolah menjadi ikan asap. Sampel ikan diasapi menggunakan smoking cabinet (LSC dan PSC) dan tungku tradisional (LTr dan PTr), kemudian dilakukan analisa mengenai kualitas ikan asap meliputi organoleptik, analisa proksimat (kadar protein, lemak, air, dan abu), pH, kandungan Polycyclic Aromatic Hydrocarbons (PAHs) terutama Benzo (α) Pyrene (BαP), senyawa karbonil meliputi phenol, asam organik, dan formaldehid. Rancangan penelitian ini menggunakan pola faktorial 2x2x2, meliputi perbedaan metode pengasapan dan jenis ikan dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan metode pengasapan dan jenis ikan memberikan perbedaan sangat nyata (P<0,01) terhadap nilai proksimat (kadar protein, lemak, air, abu).   Kandungan phenol, formaldehid, dan asam organik yang lebih tinggi adalah menggunakan tungku. Sehingga dapat disimpulkan bahwa kedua metode pengasapan dan jenis ikan tersebut dapat diterapkan untuk pengolahan pengasapan ikan meskipun terdapat kecenderungan karakteristik yang spesifik pada produk yang dihasilkan dalam hal kenampakan, bau, tekstur dan rasa.
PROGRAM IPTEK BAGI DESA BINAAN UNDIP PRODUKSI TAMBAK TERDAMPAK ABRASI DENGAN PENERAPAN LEISA DAN IMTA Restiana Wisnu Ariyati; Sri Rejeki; Lestari Lakhsmi Widowati; Tri Winarni Agustini; Indah Susilowati
Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Vol 3, No 1 (2021)
Publisher : Fakultas Teknik Universitas Diponegoro

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Abstract

Penurunan produksi budidaya tambak tradisional terdampak abrasi merupakan masalah utama di Desa Tambak Bulusan Kecamatan Karang Tengah Kabupaten Demak kerena tambak mengalami kerusakan fisik. Selain itu, kegiatan budidaya intensif pada, yaitu penggunaan bahan kimia ataupun inovasi lainnya mengakibatkan penurunan daya dukung tambak bagi kehidupan ikan/udang yang dibudidayakan. Tujuan kegiatan pengabdian masyarakat Program Iptek Bagi Desa Binaan Undipbermitra dengan Kelompok Petambak Jaya Bakti dan Rizqua adalah menerapkan konsep Low External Input Sustainable Aquaculture (LEISA), yakni budidaya dengan teknologi yang ramah lingkungan dan Intergated Multi Thropic Aquaculture (IMTA), yaitu budidaya terintegrasi beberapa komoditas organisme budidaya, sebagai upaya pemulihan produksi tambak. Hasil pengabdian menunjukkan peningkatan efiseiensi yang semula hanya dibudidayakan bandeng dan udang dengan hasil panen udang yang kurang memuaskan. Konsep LEISA dan IMTA yang mengintegrasikan budidaya udang, bandeng, kerang darah dan rumput laut. Hasil panen menunjukkan: udang (± size 40) = 235 kg; bandeng (± size 5) = 2.078 kg dan kerang darah (± size 135) = 437 kg. Pada saat pengabdian berakhir, Sebagian bandeng dan kerang darah masih ada di tambak dan masih bisa dipanen.
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