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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 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

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THE USE OF TURMERIC (Curcuma longa) EXTRACT AS A NATURAL COLORANT IN SMART PACKAGING TO DETECT QUALITY DETERIORATION OF FRESH WHOLE VANNAMEI SHRIMP (Litopenaeus vannamei) Kevin Kusuma; Iis Rostini; Ayi Yustiati; Emma Rochima
Vol 16 No 1 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i1.2060

Abstract

This study aimed to determine the optimal concentration of yellow turmeric (Curcuma longa) extract incorporated into smart packaging capable of detecting quality deterioration of Vannamei shrimp through indicator label color changes in response to variations in pH and Total Volatile Base (TVB) values, as well as providing timely information regarding the freshness of the packaged fresh Vannamei shrimp. The study was designed using a Completely Randomized Design (CRD) with an experimental method consisting of four treatments, namely the addition of yellow turmeric extract at concentrations of 0%, 1%, 2%, and 3%, with ten replications. The treatments were subsequently applied in the packaging of Vannamei shrimp stored for 6 days at a temperature of 10°C. Observation parameters included the characteristics of color changes of the indicator label during storage and their relationship with the organoleptic characteristics of shrimp freshness, including appearance, odor, and texture, as well as measurements of pH and TVB values during storage. Organoleptic test data were analyzed using the Kruskal–Wallis test, and when significant differences were observed, a multiple comparison test was conducted. Data on color changes, pH, and TVB values were analyzed descriptively. The results demonstrated that the use of smart packaging for Vannamei shrimp with indicator labels incorporated with yellow turmeric extract and stored for 6 days showed that the addition of 2% yellow turmeric extract was the best treatment. The 2% turmeric extract effectively detected quality deterioration of Vannamei shrimp based on clear gradations of indicator label color changes during storage and in terms of timeliness with respect to shrimp quality deterioration. The indicator label color changed from bright yellow to yellowish-brown along with the decline in shrimp freshness, accompanied by increases in pH and TVB values during storage at 10°C.
DETECTION OF Salmonella sp. IN PACKAGED SALMON SASHIMI FROM SEVERAL RETAIL OUTLETS IN BANDUNG CITY Balqis Aliya Zain; Evi Liviawaty; Iis Rostini; Rusky Intan Pratama
Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2008

Abstract

Sashimi is a Japanese culinary dish consisting of raw fish slices. This study aims to determine the potential contamination of Salmonella sp. bacteria and the freshness level of packaged salmon sashimi through chemical parameters such as TVB-N and pH, as well as organoleptic characteristics including meat appearance, aroma, and texture as observation parameters. Three samples of packaged salmon sashimi were obtained from three different sales locations in Bandung City. Salmonella sp. bacteria detection was performed using Salmonella Shigella Agar as the bacterial isolation medium. TVB-N was tested using SNI 2354-8-2009 as the testing reference, while pH was measured using a pH meter. Organoleptic characteristics were observed by scoring tests conducted by 20 semi-trained panelists using the SNI 2693:2014 score sheet, and the results were calculated using the scoring test formula in accordance with SNI 01-2346-2006. The results of the Salmonella sp. detection, TVB-N, and pH tests were analyzed descriptively and quantitatively. The results showed that no Salmonella sp. contamination was detected in the three packaged salmon sashimi samples. The pH values ranged from 6.45 to 6.47 and TVB-N from 3.33 to 6.58 mg/100g, with all three samples still in the fresh category. Organoleptically, sample B met the freshness quality standards for sashimi products.
The Effect of Tilapia Meat Flour Addition on the Preference level of Dried Sus Meida Maulida; Rusky Intan Pratama; Asep Agus Handaka Suryana; Iis Rostini
Grouper Vol. 15 No. 2 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i2.274

Abstract

Tilapia as a food ingredient has a high nutritional content, one of which is protein content. Tilapia meat can be processed into flour, which can then be used as an ingredient to increase the nutritional content of dried sus. This study aims to determine the amount of tilapia meat flour added to produce dried sus that is most favored by panelists. The method used was an experimental method with 0%, 10%, 15%, and 20% tilapia meat meal addition. The parameters observed were the hedonic test and the proximate test. The results showed that the addition of tilapia meat flour to the most preferred dry sus was the 15% treatment with an average value of appearance of 8.0; aroma of 7.7; texture of 8.4; taste of 7.9; criterion weight of 0.57 and alternative value of 8.8. The resulting proximate test is water content of 4.86; ash content of 2.91%; protein content of 12.35%; fat content of 31.95%; and carbohydrate content of 45.52%.
The Effect of Adding Milkfish Flour on The Preference Level of Cireng Muhammad Qobul Raja Dirgantara Giwangkara; Rusky Intan Pratama; Iis Rostini; Emma Rochima
Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan Vol. 12 No. 1 (2025)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jipsp.v12i1.43185

Abstract

The enhancement of the nutritional content in Cireng can be achieved by adding milkfish meat flour. This study aims to determine the appropriate amount of milkfish flour to add in the preparation of Cireng to produce the product most preferred by the panelists. The method used was experimental, with four treatments: 0%, 2.5%, 5%, and 7.5% addition of milkfish flour. The parameters observed included preference analysis using a hedonic test to assess appearance, aroma, texture, and taste, as well as proximate analysis and Texture Profile Analyzer (TPA) to evaluate chemical composition and texture characteristics. The results showed that the 5% milkfish flour treatment produced the most preferred Cireng, with the highest average hedonic scores across all sensory attributes: 7.13 for appearance, 7.07 for aroma, 7.80 for texture, and 7.07 for taste. Proximate analysis results showed protein content (3.11%), ash content (0.73%), fat content (0.83%), moisture content (45.36%), and carbohydrate content (48.79%). The TPA results indicated an increase in hardness (1,104.188 gForce) and recovery (0.996%), but a decrease in cohesiveness (0.430%), chewiness (455.576 gForce), gumminess (478.129 gForce), and resilience (0.631%).
APLIKASI INDIKATOR pH BERBASIS GELATIN IKAN-PVA DENGAN EKSTRAK KUBIS MERAH DALAM MONITORING KESEGARAN UDANG VANAME (Litopaneus vannamei) SELAMA PENYIMPANAN DINGIN Nadia Dwi Narda; Iis Rostini; Irfan Zidni; Rusky Intan Pratama
INASUA: Jurnal Teknologi Hasil Perikanan Vol 6 No 2 (2026): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2026.6.2.91

Abstract

Perubahan mutu udang vaname selama penyimpanan suhu dingin dapat dilihat dari perubahan parameter kimia (pH dan TVB-N) dan organoleptik. Indikator dengan penambahan ekstrak kubis merah sensitif terhadap perubahan pH sehingga dapat digunakan untuk memantau kesegaran udang secara visual dan real time. Penelitian ini bertujuan untuk menentukan penambahan ekstrak kubis merah dengan konsentrasi terbaik pada formulasi film indikator pH dalam mendeteksi perubahan mutu udang vaname. Penelitian ini dilakukan pada bulan Oktober sampai Desember 2025 di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan dan Laboratorium Peternakan, Universitas Padjadjaran, Jatinangor. Metode yang digunakan adalah metode eksperimental dengan empat perlakuan konsentrasi ekstrak kubis merah sebesar 0%, 5%, 10%, dan 15% pada formulasi film yang diaplikasikan pada udang vaname selama 9 hari penyimpanan. Film dikarakterisasi berdasarkan pH, ketebalan dan amonia (NH3). Parameter kesegaran udang meliputi pH, TVB-N, dan organoleptik. Perubahan warna indikator dianalisis dan dihubungkan dengan parameter kemunduran mutu udang selama penyimpanan. Hasil penelitian menunjukkan nilai pH meningkat dari 7,20 ± 0,17 menjadi 7,70 ± 0,17 dan nilai TVB-N meningkat dari 3,36 menjadi 38,66 mg/100 g disertai penurunan organoleptik signifikan (p<0,05). Indikator dengan konsentrasi 10% menunjukkan perubahan warna paling representatif terhadap peningkatan pH. Konsentrasi ini dinilai paling optimal dalam mendeteksi kemunduran mutu udang vaname secara visual. Kata Kunci: indikator pH, kubis merah, penurunan mutu, udang vaname
Analisis kandungan formalin dan kadar garam pada olahan ikan asin tigawaja (Pseudocienna amovensis) dari Pasar Pagi Kota Tegal Fauzan, Muhamad; Pratama, Rusky Intan; Zidni, Irfan; Rostini, Iis
Journal of Tropical AgriFood Volume 8 Nomor 2 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.2.2026.25621.144-150

Abstract

Ikan asin tigawaja merupakan produk perikanan populer di Kota Tegal. Keamanan pangan produk ini masih menjadi permasalahan serius karena ditemukan kasus penggunaan formalin pada produk ikan asin di Pasar Pagi Kota Tegal. Penelitian ini bertujuan mengidentifikasi kandungan formalin, menganalisis kadar garam, dan mengevaluasi mutu organoleptik ikan asin tigawaja yang dijual di Pasar Pagi Kota Tegal. Penelitian menggunakan metode studi kasus dengan pendekatan analisis deskriptif komparatif. Sebanyak 12 sampel ikan asin tigawaja diambil dari 6 pedagang di Pasar Pagi Kota Tegal dengan teknik purposive sampling. Hasil penelitian menunjukkan 5 dari 6 sampel (83,33%) positif mengandung formalin yang ditandai perubahan warna larutan menjadi merah keunguan, sehingga tidak memenuhi standar keamanan pangan berdasarkan Permenkes RI No. 33 Tahun 2012. Kadar garam seluruh sampel berkisar 7,92% hingga 15,12%, dan seluruh sampel memenuhi SNI 8273:2016 (maksimal 20%). Satu sampel yang menunjukkan bebas formalin menunjukkan karakteristik organoleptik warna kuning kecokelatan, aroma spesifik kuat, dan tekstur padat kering mudah rapuh. Simpulan penelitian adalah perlu dilakukan pembinaan pengolahan ikan asin yang aman dan sehat di kalangan pengrajin ikan asin sekitar  Kota Tegal.
THE EFFECT OF TILAPIA FISH SKIN COLLAGEN ADDITION LEVEL ON THE PHYSICAL-CHEMICAL QUALITY OF BODY CREAM Adriana Putri Pramesti; Junianto Junianto; Heti Herawati; Iis Rostini
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 Elviana Dian Mustika Sari; Rusky Intan Pratama; Aulia Andhikawati; Iis Rostini
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.
ANALISIS TINGKAT KESUKAAN SNACK BAR DENGAN PENAMBAHAN TEPUNG CANGKANG RAJUNGAN Atik Nur Latifah; Emma Rochima; Rusky Intan Pratama; Iis Rostini
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
PENGARUH PENAMBAHAN TEPUNG DAGING IKAN NILA TERHADAP TINGKAT KESUKAAN KUE TELUR GABUS Diyah Ayu Anggreini; Junianto Junianto; Rita Rostika; Iis Rostini
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
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