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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal AGROTEKNOLOGI Berkala Perikanan Terubuk Biota Jurnal Akuatika Indonesia JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Albacore : Jurnal Penelitian Perikanan Laut Jurnal Perikanan Universitas Gadjah Mada Techno-Fish Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Asian Journal of Aquatic Sciences ZIRAA'AH MAJALAH ILMIAH PERTANIAN Grouper: Jurnal Ilmiah Perikanan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Fish Health International Journal of Scientific Multidisciplinary Research (IJSMR) Farmers: Journal of Community Services Jurnal Perikanan Jurnal Natur Indonesia
Iis Rostini
Fakultas Perikanan Dan Ilmu Kelautan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Journal : Jurnal Perikanan

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IDENTIFICATION OF FORMALDEHYDE CONTENT IN FISH SOLD IN SEVERAL TRADITIONAL MARKETS IN BANDUNG CITY Lina Karlina; Junianto Junianto; Kiki Haetami; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.845

Abstract

Fish are one of the types of food that quickly spoil. The use of ice blocks as a preservation medium for fish is relatively expensive due to the large amount of ice required. Therefore, some traders use formalin as a fish preservative because it is considered more economical. The purpose of this research is to analyze the presence of formalin in fish sold in some traditional markets in Bandung City. The identification of formalin content was carried out qualitatively using the Nash reagent and quantitatively using the UV-Vis spectrophotometer. The analysis of four traditional markets and three types of fish found formalin in Kosambi Market and Gedebage Market. The identified fish species containing formalin were mackerel (Rastrelliger) and tuna mackerel (Euthynnus affinis). The highest formalin concentration was found in tuna mackerel (Euthynnus affinis), with a concentration of 1.79 mg/L.
HEDONIC QUALITY OF SEMPRONG CAKE FROM VARIOUS LEVELS OF CATFISH FLOUR ADDITION Halyda Aulia Wildah; Junianto Junianto; Ine Maulina; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.940

Abstract

Diversification of processed fisheries is very important to attract the interest of the Indonesian people who still have low consumption of fish. The addition of catfish meat flour to semprong cake is expected to increase the nutritional value and attract consumer attention. The aim of this research was to determine the level of addition of catfish meat flour to semprong cakes as the product most preferred by panelists based on hedonic quality which includes aspects of appearance, aroma, texture and taste. This research used an experimental method with four treatments adding catfish meat flour at 0%, 12.5%, 15% and 17.5%.  Data analysis using tests friedman, multiple comparison and Bayes. The results of the research showed that the level of addition of catfish meat flour of 15% was the most preferred addition in terms of appearance with a mean value of 8.7 (like), aroma 7.7 (like), and taste 7 (like), while the addition was 12%. was the most liked addition in terms of texture with a mean value of 7.2 (like). It was concluded that the addition of 15% was the most preferred treatment in terms of appearance, aroma and taste and the addition of 12.5% was the most preferred treatment in terms of texture.
PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR Fiza Jasmine Hasani; Rusky Intan Pratama; Fittrie Meylianawaty Pratiwy; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.949

Abstract

Increasing the protein content in Puff Pastry can be done by adding nila fish meat flour. This research aims to determine the percentage of nila fish meat flour addition level in making puff pastry products that are most preferred by the panelists. The study was conducted from February to March 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method in this research is experimental with 4 treatments of nila fish meat flour addition at 0%, 2.5%, 5%, 7.5% of the weight of wheat flour. The parameters observed were hedonic test with levels of preference for appearance, aroma, texture, and taste conducted on 25 semi-trained panelists who are students of the Faculty of Fisheries and Marine Sciences. The next parameter is proximate testing for the control treatment and the most preferred one, determining the protein content, water content, ash content, fat content, and carbohydrate content. The research results conclude that the addition of 2.5% nila fish meat flour is the most preferred treatment based on hedonic test with median values of appearance 7, aroma 7, taste 9, texture 9, and alternative value 8.57 and has a protein content of 8.74%, water content of 1.48%, ash content of 1.80%, fat content of 38.64%, and carbohydrate content of 47.12%. Keywords: hedonic, proximate, fish protein, preference level
LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR Irpan Irpan; Junianto Junianto; Roffi Grandiosa Herman; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.961

Abstract

Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5.
HEDONIC QUALITY OF KEMBANG GOYANG CAKE WITH VARIOUS LEVELS OF PANGASIUS MEAT FLOUR ADDITION Ayuni Nasrunnisa; Junianto Junianto; Ayi Yustiati; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.988

Abstract

This study aims to determine the optimal percentage of patin fish meat flour addition in making kembang goyang cake, in order to produce the most preferred product. The research was conducted from February to April 2024 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and the Services Laboratory of UPTD Testing and Application of Fishery Product Quality (Pengujian dan Penerapan Mutu Produk Perikanan/ PPMPP) Cirebon, West Java Provincial Marine and Fisheries Office. The method used was an experimental method with variations in the levels of catfish meat flour in rocking flower cakes, consisting of four treatments (0%, 7.5%, 10%, and 12.5%), with 20 semi-trained panellists as replicates to determine the level of liking for the product. Observations were made through organoleptic tests. The results showed that the addition of 10% catfish meat flour resulted in the highest level of liking from the panellists, with a rating of 7 (preferred) for appearance, aroma, and texture, and 8 (preferred) for taste.
THE EFFECT OF CARRAGEENAN FLOUR ADDITION ON THE PREFERENCE LEVEL OF RED TILAPIA (Oreochromis niloticus) ROLADE Danella, Amanda Puspa; Junianto, Junianto; Maulina, Ine; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1118

Abstract

Fishery product diversification refers to the variety of processed fishery products. One of the fishery commodities that can be used as a raw material for diversification products is red tilapia. Red tilapia meat can be used as a raw material for making roulade.  This research aims to determine the optimal percentage of carrageenan flour addition in the production of red tilapia fish rolls to yield the most preferred product by panelists. The study was conducted at the Fishery Product Processing Laboratory of Building 2, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The research method employed was experimental, with four treatments of carrageenan flour addition: 0%, 0.75%, 1%, and 1.25%. The observed parameters were the preference levels for red tilapia fish rolls from all treatments, consisting of appearance, aroma, taste, and texture preferences. Preference level observations were conducted through assessments by 20 semi-trained panelists. Research results indicate that the 1% carrageenan flour addition was most preferred by panelists, with average preference scores for appearance (6.5), aroma (6.6), taste (7.1), and texture (7.6).
THE EFFECT OF TILAPIA FISH SKIN COLLAGEN ADDITION LEVEL ON THE PHYSICAL-CHEMICAL QUALITY OF BODY CREAM Pramesti, Adriana Putri; Junianto, Junianto; Herawati, Heti; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1332

Abstract

An alternate raw material for the production of collagen is the skin of tilapia fish, which is a fishery waste. As a naturally occurring humectant that helps to keep skin moisture, collagen is frequently found in cosmetic goods like body cream. The goal of this study is to ascertain the ideal amount of tilapia skin collagen to add in order to produce body cream with the best physico-chemical quality. This work employed an experimental approach using a complete randomized design (CRD) that included five replications and four treatments of increasing the collagen concentration of tilapia skin: 0%, 3%, 3.5%, and 4%. Cream pH, cream homogeneity, cream spreadability, and cream wetness were among the parameters measured. While the cream's pH, spreadability, and moisture were statistically parametrically assessed using analysis of variance (ANOVA), the homogeneity of the cream was analyzed descriptively and compared. The study's findings indicated that 4% was the ideal amount of tilapia skin collagen to add to the cream. Cream containing 4% collagen from tilapia fish skin has uniform properties, a pH of 6.08, a spreadability of 5.88 cm, and the greatest moisture percentage of 68.7%.
TINGKAT KESUKAAN MI BASAH DENGAN PENAMBAHAN TEPUNG IKAN GABUS Sari, Elviana Dian Mustika; Pratama, Rusky Intan; Andhikawati, Aulia; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1469

Abstract

Snakehead (Channa striata) is a high-protein fish that is less preferred for direct consumption. Through food diversification, snakehead fish meat can be processed into fish flour and incorporated into various food products, including wet noodles. This study aims to determine the optimal concentration of snakehead fish flour to produce wet noodles with the highest panelist preference. The method used was a laboratory experimental method, involving the preparation of wet noodles with snakehead flour at four different concentrations (0%, 5%, 10%, and 15%) and an evaluation by 25 semi-trained panelists to determine their preferences. The parameters observed included fishmeal yield, panelist preferences, and the chemical composition of wet noodles. The 10% snakehead flour treatment was the most preferred, with the highest alternative value of 8.05, and average scores for appearance (8.12), aroma (5.80), texture (6.68), and taste (7.72). The chemical composition of the 10% treatment included 10% protein content, 33.94% water content, 7.54% ash content, 3,85% fat content, and 44,67% carbohydrate content.
The VARIATIONS IN THE ADDITION OF SNAKEHEAD FISH (Channa striata) FLOUR ON THE LEVEL OF FAVORABILITY AND NUTRITIONAL PROFILE OF VELVET BEAN TEMPEH Syauqibik, Achmad; Junianto, Junianto; Fitrianto, Nur; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1484

Abstract

This research utilizes the potential of snakehead fish (Channa striata) rich in albumin (62.9%) and essential nutrients for functional food development. Snakehead fish has superior nutritional value with 25.2% protein, important minerals such as calcium and phosphorus, and essential amino acids that play roles in growth and immune system. The effort to diversify snakehead fish processing into flour and its fortification into velvet bean (Mucuna pruriens) tempeh was carried out to increase nutritional value and consumer acceptance. The research employed an experimental method with 4 treatments of snakehead fish meat flour addition: 0% (TB0), 8.5% (TB1), 9.5% (TB2), and 10.5% (TB3). Parameters tested included organoleptic properties and proximate analysis. Results showed formula TB2 (9.5%) obtained the highest alternative value (6.58) with 39.34% protein content, 13.89% fat, 8.90% moisture, 2.43% ash, and 43.10% carbohydrate. Compared to control, the addition of snakehead fish flour increased protein content by 8.49% and decreased fat content by 5.39%. It can be concluded that the fortification of 9.5% snakehead fish flour produced velvet bean tempeh with the highest organoleptic acceptance and successfully utilized local food ingredients to produce highly nutritious functional food acceptable to consumers.
ANALISIS TINGKAT KESUKAAN SNACK BAR DENGAN PENAMBAHAN TEPUNG CANGKANG RAJUNGAN Nur Latifah, Atik; Rochima, Emma; Pratama, Rusky Intan; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1525

Abstract

Blue Swimming Crab (Portunus pelagicus) has a calcium content in the crab shell of 19.97%, which has the potential to be used as an additional ingredient in snack bar products. This study aims to determine the concentration of blue swimming crab shell flour to produce the snack bars that panelists prefer. The study was conducted from October to December 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Nutrition Laboratory, Faculty of Animal Husbandry, Padjadjaran University, and Saraswati Indo Genetech Laboratory, Bogor. The research is classified as experimental research with a Completely Randomized Design method, namely making snack bars with the addition of crab shell flour with four treatments (0%, 1.5%, 2.5%, and 3.5%) and 25 semi-trained panelists as replications to determine the level of panelist preference for snack bars. Data analysis was done using the Friedman and Bayes tests to determine the best treatment. The parameters observed were the organoleptic and chemical content of the snack bar. The results showed that the most preferred addition of crab shell flour was the 2.5% treatment because it had the most significant alternative value of 8.61 with an average appearance of 8.0, aroma of 8.3, texture of 7.4, and taste of 7.9. The chemical characteristics produced by this treatment: 1.75% water content, 2.85% ash content, 9.62% protein content, 12.93% fat content, 72.85% carbohydrate content, and 436.48 mg/100 g calcium content
Co-Authors Achmad Rizal Affandy, Faried Alexander Muhammad Akbar Khan Anggreini, Diyah Ayu Ardytiandi, Rifky Asep Agus Handaka Atikah Nurhayati Aulia Andhikawati Ayi Yustiati Ayuni Nasrunnisa Azka Iqbal Beni Guswanto Danella, Amanda Puspa Dede Supriatna Dhita Hapsari Anggraeni Dini Maliha Dwi Oktarahdiana Dwiky Prabowo Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Evi Liviawaty Fajrianto, Fiqri Febriana, Nisrina Filardi, Tara Firanida, Sinta Firdaus, Nur Aini Azhar Fitrianto, Nur Fittrie Meylianawaty Pratiwy Fiza Jasmine Hasani Gabriela, Lisa Giwangkara, Muhammad Qobul Raja Dirgantara Halyda Aulia Wildah Hana Siti Maharani Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Hendra Nopandi Herman - Hamdani Heti Herawati Ibnu Dwi Buwono Ickman Santi Kusumawardani Indah Nurwulan Ine Maulina Intan Pratama Irpan Irpan IRPAN IRPAN, IRPAN Iskandar Iskandar Isni Nurruhwati Iwang Gumilar Izza Mahdiana Apriliani Junianto Junianto - Junianto Junianto Junianto Junianto JUNIANTO JUNIANTO Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Lina Karlina M. Firhandy Dwipayana Mega Laksmini Syamsuddin Meida Maulida Mochamad Candra Wirawan Arief Mochamad Untung Kurnia Agung Muhammad Yusuf Awaluddin Mutiara Insani Nasrunnisa, Ayuni Nia Kurniawati Nia Kurniawati Nia Kurniawati Nielam Vioni Nur Annisa Diva Rizki Utami Nur Latifah, Atik Oktarahdiana, Dwi Parliamentary, Fazira Pramesti, Adriana Putri Prasetya, Muhamad Diva Pratama , Rusky Intan Pratama, Rusky Pratiwy, Fittrie Meylianawaty Putri, Dinda Lestari Putri, Zaky Yoana Rahayu, Wanda Sri Rahmi Amanah Ratih Wulandari Reni Rahmi Afriani Rita Rostika Riyadi, Reihan Slamet Roffi Grandiosa Herman Rohmah, Tuhpatur Rufi'i Rusky I. Pratama Rusky I. Pratama Rusky Intan Pratama Rusky Pratama Salsabila, Lulu Santi Amelia Saputra, Fachrul Sari, Elviana Dian Mustika Solihah, Rif'atus sunarto sunarto Syarifudin Sahlan Syauqibik, Achmad Tiaraningsih, Thania Vadhilah Savetri Wildah, Halyda Aulia Yeni Mulyani Yuli Andriani Yuli Andriani Yuli Andriani Yuniar Mulyani Zain, Balqis Aliya