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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 Jurnal Akuatika Indonesia Albacore : Jurnal Penelitian Perikanan Laut Techno-Fish 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 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 Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Veterinary Other

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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.
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
MICROBIOLOGICAL QUALITY CASE STUDY OF YELLOWSTRIPE SCAD (Selaroides leptolepis) AT BINTAN CENTRE MARKET IN TANJUNGPINANG CITY Riyadi, Reihan Slamet; Rostini, Iis; Iskandar, Iskandar; Pratama, Rusky Intan
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.v15i3.1548

Abstract

PENGARUH PENAMBAHAN TEPUNG DAGING IKAN NILA TERHADAP TINGKAT KESUKAAN KUE TELUR GABUS Anggreini, Diyah Ayu; Junianto, Junianto; Rostika, Rita; 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.v15i3.1571

Abstract

Increasing the protein content in Cork Egg Cake can be done by adding tilapia meat flour. This study aims to determine the best percentage of tilapia meat flour addition in making cork egg cake to produce the most preferred product and determine the proximate composition or nutritional profile of the most preferred cork egg cake product. The method used is an experimental method, namely making cork egg cake with different levels of tilapia meat flour addition, consisting of four treatments (0%; 7.5%; 10%; and 12.5%) with 20 semi-trained panelists as replicates to determine the level of panelist preference for cork egg cake. The parameters observed were hedonic test and chemical test. The most preferred addition of tilapia meat flour to the cork egg cake was the 10% treatment with an average value of appearance 8.4; texture 7.8; aroma 7.8; taste 8.1. The resulting proximate test is 3.90% moisture content; 1.56% ash content; 8.52% protein content; 26.21% fat content; and 59.81% carbohydrate content. Key words: Fish Meat Flour, Cork Egg Cake, Favorability, Proximate Test
THE ADDITION OF SURIMI INDIAN MACKEREL (Rastrelliger kanagurta) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF MANTOU Putri, Zaky Yoana; Pratama, Rusky Intan; Herman, Roffi Grandiosa; 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.v15i3.1617

Abstract

This study aims to determine the most preferred percentage of indian mackerel surimi addition to mantou based on panelist evaluations. The research was conducted from December 2024 to March 2025 using an experimental method with four treatments (0%, 20%, 30%, and 40%) and 20 panelist as the retest. Panelist acceptance was assessed using a hedonic test and Bayes analysis. The hedonic test data were analyzed using the Friedman test. The most preferred mantou sample was further analyzed for its nutritional content through proximate analysis. The results showed no significant differences among treatments in terms of panelist preference. However, the control mantou (0%) and the mantou with 40% Indian mackerel surimi addition had the highest preference scores. The 40% treatment received the highest mean score for appearance (7.90), while the A (0%) control sample scored highest for aroma (8.10) and taste (8.00). Both treatments had the same texture score (7.80). The highest alternative value in the Bayes test was obtained by treatment D (40%) which amounted to 8.03. Proximate analysis revealed that the addition of mackerel surimi tended to increase the nutritional content of mantou, except for carbohydrates. The , 40% surimi mantou had 39.35% moisture, 1.13% ash, 5.17% fat, 10.49% protein, and 43.86% carbohydrates. Meanwhile, the control mantou contained 31.15% moisture, 0.98% ash, 4.57% fat, 8.28% protein, and 55.02% carbohydrates.
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%.
Co-Authors Achmad Rizal Alexander M. A. Khan Anggreini, Diyah Ayu Arief, R. Mochamad Candra Wirawan Asep Agus Handaka Atikah Nurhayati Aulia Andhikawati Ayi Yustiati 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 Firdaus, Nur Aini Azhar Fitrianto, Nur Hana Siti Maharani Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Hendra Nopandi Herman - Hamdani Herman, Roffi Grandiosa Heti Herawati Ibnu Dwi Buwono Ickman Santi Kusumawardani Indah Nurwulan Ine Maulina Ine Maulina Intan Pratama 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 Meida Maulida 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 Pratiwy, Fittrie Meylianawaty Putri, Dinda Lestari Putri, Zaky Yoana Rahayu, Wanda Sri Rahmi Amanah Ratih Wulandari Reni Rahmi Afriani Rita Rostika Riyadi, Reihan Slamet Rohmah, Tuhpatur Rusky I. Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Pratama Salsabila, Lulu Santi Amelia Saputra, Fachrul Sari, Elviana Dian Mustika Solihah, Rif'atus sunarto sunarto Syamsuddin, Mega Laksmini Syarifudin Sahlan Syauqibik, Achmad Tiaraningsih, Thania Vadhilah Savetri Wildah, Halyda Aulia Yeni Mulyani Yuli Andriani Yuli Andriani Yuniar Mulyani