Article Per Year (5 Year)
p-Index From 2021 - 2026
7.618
P-Index
This Author published in this journals
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 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 INASUA: Jurnal Teknologi Hasil Perikanan 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

Published : 70 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 70 Documents
Search

 2   3   4   5   6 
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 APPLIED OF ARABICA COFFEE (Coffea arabica) AS A MARINATING ADDITIVE FOR ORGANOLEPTIC CHARACTERISTICS OF CATFISH FILETS (Pangasius sp.) Oktarahdiana, Dwi; Pratama, Rusky Intan; Rostika, Rita; Rostini, Iis
Asian Journal of Aquatic Sciences Vol. 5 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Research on catfish filet marinade using Arabica coffee aimed to determine the best concentration of coffee was acceptable to the panelists. This research was carried out in July 2021 at the Fishery Products Processing Laboratory, FPIK Unpad. The method used in this research was an experimental method with four treatments adding different concentrations of coffee to the catfish filets, namely 0%, 5%, 10%, and 15%. The parameters observed consisted of organoleptic tests which included appearance, aroma, texture, and taste. The results of the research showed that the catfish filet which was marinated using Arabica coffee belonged to the category favored by the panelists. The treatment with 15% coffee concentration was preferred with a median value of appearance 7 (preferred), aroma 7, texture 7, and taste 7. Based on the Bayes method for decision making, that the panelists chose taste as an important parameter in receiving the catfish filet which was marinated using coffee, followed by aroma, texture, and appearance.
Optimalisasi Teknologi Penanganan Hasil Perikanan: Penyuluhan dan Diskusi di Desa Sindangsari, Kecamatan Sukasari, Kabupaten Sumedang Rostini, Iis; Dewanti, Lantun Paradhita; Apriliani, Izza Mahdiana
Farmers: Journal of Community Services Vol 6, No 1 (2025): Farmers: Journal of Community Services
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v6i1.60737

Abstract

Desa Sindangsari, Kecamatan Sukasari, Kabupaten Sumedang memiliki potensi besar dalam bidang perikanan khususnya budidaya ikan, namun pengembangan sektor ini masih belum optimal. Salah satu upaya yang tengah dilaksanakan adalah pembentukan kelompok budidaya ikan dan penerapan sistem biofloc dalam budidaya ikan. Kelompok budidaya ini nantinya sebagai wadah untuk meningkatkan pengetahuan, memberikan pendampingan, dan memotivasi masyarakat setempat dalam menghasilkan produk perikanan yang memenuhi standar kualitas nasional Indonesia. Tujuan dari kegiatan pengabdian masyarakat ini adalah peningkatan pemahaman masyarakat tentang teknologi penanganan hasil perikanan, mulai dari proses panen hingga distribusi ikan dalam kondisi hidup atau segar kepada konsumen. Metode yang diterapkan adalah penyuluhan dan diskusi mengenai penanganan ikan hidup dan segar kepada anggota kelompok pembudidaya ikan di Desa Sindangsari. Peserta penyuluhan menunjukkan antusiasme yang tinggi dan aktif berpartisipasi dalam kegiatan. Kegiatan ini bersifat interaktif, memungkinkan peserta untuk berdiskusi dan bertanya jika ada hal yang belum dipahami. Para peserta berkomitmen untuk menerapkan teknik penanganan ikan sesuai dengan materi yang diajarkan. Pembinaan dan pendampingan lebih lanjut sangat diperlukan untuk memastikan keberlanjutan usaha perikanan di Desa Sindangsari.
THE APPLIED OF ARABICA COFFEE (Coffea arabica) AS A MARINATING ADDITIVE FOR ORGANOLEPTIC CHARACTERISTICS OF CATFISH FILETS (Pangasius sp.) Oktarahdiana, Dwi; Pratama, Rusky Intan; Rostika, Rita; Rostini, Iis
Asian Journal of Aquatic Sciences Vol. 5 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Research on catfish filet marinade using Arabica coffee aimed to determine the best concentration of coffee was acceptable to the panelists. This research was carried out in July 2021 at the Fishery Products Processing Laboratory, FPIK Unpad. The method used in this research was an experimental method with four treatments adding different concentrations of coffee to the catfish filets, namely 0%, 5%, 10%, and 15%. The parameters observed consisted of organoleptic tests which included appearance, aroma, texture, and taste. The results of the research showed that the catfish filet which was marinated using Arabica coffee belonged to the category favored by the panelists. The treatment with 15% coffee concentration was preferred with a median value of appearance 7 (preferred), aroma 7, texture 7, and taste 7. Based on the Bayes method for decision making, that the panelists chose taste as an important parameter in receiving the catfish filet which was marinated using coffee, followed by aroma, texture, and appearance.
PENGARUH PENAMBAHAN SUKUN (Artocarpus altilis) TERHADAP TINGKAT KESUKAAN ABON IKAN TONGKOL Ratih Wulandari; Rusky Intan Pratama; Ine Maulina; Iis Rostini
JURNAL LEMURU Vol 6 No 3 (2024): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v6i3.3813

Abstract

Penelitian ini bertujuan untuk menentukan tingkat penambahan sukun pada abon ikan tongkol yang paling disukai panelis berdasarkan karakteristik organoleptik. Penelitian ini dilaksanakan pada bulan Februari hingga April 2024 di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran. Pengujian proksimat dan kadar serat kasar dilakukan di Laboratorium Teknologi Pangan, Fakultas Teknik, Universitas Pasundan. Metode penelitian yang digunakan yaitu eksperimental dengan 4 perlakuan penambahan sukun sebesar 0%, 10%, 20%, dan 30% dengan 20 orang panelis semi terlatih sebagai ulangannya. Parameter yang diamati adalah tingkat kesukaan berdasarkan karakteristik organoleptik (kenampakan, aroma, tekstur, dan rasa), uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan kadar serat kasar. Data yang dihasilkan dari uji hedonik dianalisis menggunakan uji Friedman dan untuk menentukan karakteristik yang paling penting menggunakan uji Bayes. Hasil penelitian menunjukkan bahwa penambahan sukun sebesar 10% menghasilkan abon ikan tongkol yang paling disukai panelis dibandingkan perlakuan lainnya dengan nilai rata-rata kriteria kenampakan 7,4; aroma 6; tekstur 8,4; dan rasa 6,7. Hasil uji proksimat dan kadar serat kasar yang dihasilkan yaitu kadar air 11,65%, kadar abu 4,26%, kadar protein 26,99%, kadar lemak 9,58%, kadar karbohidrat 42,69%, dan kadar serat kasar 4,68%.
Effect of Seaweed (Eucheuma cottonii) Flour Addition on the Level of Preference of Choux Pastry Fajrianto, Fiqri; Junianto; Maulina, Ine; Rostini, Iis
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.6360

Abstract

Choux pastry is a baked product that generally has low fiber content due to its primary ingredient, wheat flour, which contains minimal dietary fiber. Incorporating alternative ingredients rich in fiber can enhance its nutritional value. One such ingredient is Eucheuma cottonii seaweed flour, which is high in dietary fiber and offers potential for innovation in the utilization of fishery-based products. Dietary fiber plays an important role in binding water, improving digestion, and reducing the risk of certain diseases such as cancer. This research aimed to determine the optimal level of Eucheuma cottonii seaweed flour addition to choux pastry based on consumer preference. The study was conducted in December 2024 at the Fishery Product Technology Laboratory, Faculty of Fisheries and Marine Sciences, and at the Chemistry Application Laboratory and PPBS Service Building, Faculty of Mathematics and Natural Sciences, Padjadjaran University. An experimental method was used with four treatments: 0% (control), 7.5%, 10%, and 12.5% seaweed flour. Organoleptic tests (appearance, aroma, taste, and texture) were performed by 25 semi-trained panelists, and proximate analysis was conducted. The results showed that the choux pastry with 10% seaweed flour was the most preferred, with organoleptic scores of 7.8 for appearance, 7.6 for aroma, 7.5 for texture, and 7.7 for taste. Proximate analysis indicated that the 10% seaweed flour choux pastry contained 0.3% crude fiber, 2.9% moisture, 2.28% ash, 27.43% fat, 11.27% protein, and 56.09% carbohydrates.
FAKTOR-FAKTOR PENGOLAHAN YANG MEMENGARUHI MUTU ORGANOLEPTIK KERUPUK CUMI-CUMI Filardi, Tara; Rusky I. Pratama; Yuli Andriani; Iis Rostini
Techno-Fish Vol. 9 No. 1 (2025): TECHNO-FISH
Publisher : TECHNO-FISH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/tf.vi.10600

Abstract

Squid (Loligo sp.) is a non-fish fishery product that has high economic value and abundant nutritional content, especially protein, fat, and minerals. The utilization of squid as raw material for crackers is a food product diversification innovation that can increase the added value of this commodity, especially in the micro, small and medium enterprise (MSME) sector. This study aims to systematically review the biological classification of squid, its nutritional content, the process of making squid crackers, and factors that affect the organoleptic quality of the product. This article uses a literature review approach to review the factors in the manufacturing process that affect the quality of squid crackers, including the squid cracker manufacturing process involving the stages of washing and weeding, mashing, dough making, dough molding, dough steaming, cracker drying, and cracker frying. The study results show that the quality of squid crackers is highly influenced by the quality of raw materials, dough kneading, dough steaming time, dough drying, and frying temperature determine the final product.
Co-Authors Achmad Rizal Adriana Putri Pramesti Affandy, Faried Alexander Muhammad Akbar Khan Anggreini, Diyah Ayu Asep Agus Handaka Asep Agus Handaka Suryana Atik Nur Latifah Atikah Nurhayati Aulia Andhikawati Ayi Yustiati Ayi Yustiati Ayuni Nasrunnisa Azka Iqbal Balqis Aliya Zain Beni Guswanto Danella, Amanda Puspa Dede Supriatna Dhita Hapsari Anggraeni Dinda Lestari Putri Dini Maliha Diyah Ayu Anggreini Dwi Oktarahdiana Dwiky Prabowo Eddy Afrianto Eddy Afrianto Eddy Afrianto Elviana Dian Mustika Sari Emma Rochima Emma Rochima Emma Rochima Evi Liviawaty Evi Liviawaty Fajrianto, Fiqri Fazira Parliamentary Febriana, Nisrina Filardi, Tara Firanida, Sinta Fitrianto, Nur Fittrie Meylianawaty Pratiwy Fiza Jasmine Hasani Gabriela, Lisa 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 heti herawati Ibnu Dwi Buwono Ickman Santi Kusumawardani Indah Nurwulan Ine Maulina Intan Pratama Irfan Zidni Irpan Irpan IRPAN IRPAN, IRPAN Iskandar Iskandar Isni Nurruhwati Iwang Gumilar Izza Mahdiana Apriliani Junianto Junianto - Junianto Junianto Junianto Junianto JUNIANTO JUNIANTO Junianto Junianto Kevin Kusuma Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Lina Karlina M. Firhandy Dwipayana Mega Laksmini Syamsuddin Meida Maulida Mochamad Untung Kurnia Agung Muhamad Fauzan Muhammad Farhansyah Muhammad Qobul Raja Dirgantara Giwangkara Muhammad Yusuf Awaluddin Mutiara Insani Nadia Dwi Narda Nasrunnisa, Ayuni Nia Kurniawati Nia Kurniawati Nia Kurniawati Nicka Kairunisa Octaliani Nielam Vioni Nur Aini Azhar Firdaus Nur Annisa Diva Rizki Utami Nur Latifah, Atik Oktarahdiana, Dwi Pramesti, Adriana Putri Prasetya, Muhamad Diva Pratama, Rusky Pratiwy, Fittrie Meylianawaty Putri, Zaky Yoana R. Mochamad Candra Wirawan Arief Rahmi Amanah Ratih Wulandari Reni Rahmi Afriani Rif'atus Solihah Rita Rostika Rita Rostika Rita Rostika Riyadi, Reihan Slamet Roffi Grandiosa Herman Rohmah, Tuhpatur Rusky I. Pratama Rusky I. Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Pratama Salsabila, Lulu Santi Amelia Saputra, Fachrul Sari, Elviana Dian Mustika sunarto sunarto Syarifudin Sahlan Syauqibik, Achmad Tara Filardi Thania Tiaraningsih Vadhilah Savetri Wanda Sri Rahayu Wildah, Halyda Aulia Yeni Mulyani Yuli Andriani Yuli Andriani Yuli Andriani Yuniar Mulyani Zaky Yoana Putri Zidni, Irfan Zuzy Anna