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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 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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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 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%.
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.
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.
Co-Authors Achmad Rizal Affandy, Faried Alexander Muhammad Akbar Khan Anggreini, Diyah Ayu 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