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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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Fortification of squid ink as a natural colorant on the acceptability of popping boba: Fortification of squid ink as a natural colorant on the acceptability of popping boba Liviawaty, Evi; Pratama, Rusky Intan; Rostini, Iis; Salsabila, Lulu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/26gk3895

Abstract

Ink is a fishery by-product that has the potential to be utilized as a natural colorant due to its melanin and melanoprotein pigment content, which is nutritionally valuable. This study aimed to determine the optimal concentration of squid ink as a natural colorant in popping boba based on consumer preference levels and chemical composition, and to evaluate its economic value. The research employed an experimental method using a completely randomized design (CRD) consisting of five squid ink concentrations (0%, 0.5%, 1%, 1.5%, and 2%) with three replicates. The parameters observed included hedonic tests (appearance, aroma, texture, and taste), chemical analysis (moisture, ash, protein, fat, and carbohydrates), and economic value. The results showed that the addition of 2% squid ink produced the most preferred popping boba, with appearance, aroma, texture, and taste scores of 7.9, 6.8, 7.9, and 7.1, respectively. The best popping boba formulation had a moisture content of 70.52%, ash content of 0.14%, protein content of 0.04%, fat content of 0.02%, and carbohydrate content of 29.34%. Therefore, fortifying popping boba with 2% squid ink provides an appealing color while also enhancing its nutritional value.
PENERIMAAN KONSUMEN DAN KOMPOSISI PROKSIMAT KECIMPRING DENGAN PENAMBAHAN DAGING IKAN NILA SALIN (Oreochromis niloticus) Prasetya, Muhamad Diva; Rostini, Iis; Gumilar, Iwang; Pratama, Rusky Intan
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 4 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.4.248-253

Abstract

Kecimpring merupakan makanan ringan tradisional berbasis singkong yang memiliki kandungan protein rendah sehingga perlu dilakukan upaya fortifikasi untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan daging ikan nila salin (Oreochromis niloticus) terhadap mutu sensori dan kandungan gizi kecimpring serta menentukan konsentrasi terbaik yang dapat diterima konsumen. Penelitian ini menggunakan metode eksperimental dengan empat perlakuan penambahan daging ikan nila salin, yaitu 0% (kontrol); 2,5%; 5%; dan 7,5% dari berat singkong. Uji organoleptik dilakukan terhadap 25 panelis semi terlatih dengan parameter warna, aroma, rasa, dan tekstur menggunakan skala hedonik 1-9, sedangkan analisis proksimat dilakukan untuk menentukan kadar air, abu, protein, lemak, dan karbohidrat. Hasil uji hedonik menunjukkan bahwa penambahan daging ikan nila salin berpengaruh nyata (p<0,05) terhadap penerimaan panelis dengan perlakuan 7,5% memperoleh skor tertinggi pada parameter warna (7,96), aroma (7,56), rasa (7,96), dan tekstur (7,24). Analisis proksimat menunjukkan peningkatan kadar protein dari 4,60% (kontrol) menjadi 6,90% pada perlakuan 7,5%; serta perubahan kecil pada kadar air, abu, lemak, dan karbohidrat. Penambahan daging ikan nila salin sebesar 7,5% direkomendasikan sebagai konsentrasi terbaik dalam menghasilkan kecimpring berbasis singkong dengan mutu sensori terbaik dan nilai gizi lebih tinggi, sehingga berpotensi dikembangkan sebagai pangan lokal fungsional bernilai tambah.
Evaluasi keamanan pangan ikan asin bilis (Stolepherus sp.) di beberapa pasar tradisional Kota Cirebon Affandy, Faried; Rochima, Emma; Suryana, Asep Agus Handaka; Rostini, Iis
Journal of Tropical AgriFood Volume 8 Nomor 1 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.1.2026.21960.19-28

Abstract

Penelitian ini bertujuan mengkarakterisasi ikan asin bilis (Stolephorus sp.) yang dijual di lima pasar tradisional Kota Cirebon secara kimiawi dan mikrobiologis. Pasar yang dipilih yaitu Pasar Kramat, Pasar Pagi, Pasar Kanoman, Pasar Jagasatru, dan Pasar Harjamukti. Sampel diambil secara purposive sampling dari dua penjual berbeda di setiap pasar. Uji formalin dilakukan secara kualitatif, sedangkan uji mikrobiologi menggunakan metode Angka Lempeng Total (ALT) mengacu SNI 8273:2016 dengan ambang batas maksimum 1×10⁵ koloni/g. Hasil menunjukkan 2 dari 10 sampel (20%) positif mengandung formalin dari Pasar Kramat dan Pasar Jagasatru. Kedua sampel tersebut menunjukkan jumlah bakteri tinggi (9,3×10⁵ dan 3,0×10⁵ koloni/g). Sebanyak 9 dari 10 sampel (90%) melebihi batas maksimum jumlah bakteri menurut SNI 8273:2016 dengan nilai tertinggi 8,4×10⁶ koloni/g dari Pasar Pekalipan. Hanya 1 sampel (10%) dengan jumlah bakteri terendah dari Pasar Pagi tidak melebihi batas maksimum SNI 8273:2016 dengan nilai 3,0×106 CFU/g. Hasil penelitian menunjukkan formalin masih ditemukan pada sebagian sampel, mengindikasikan praktik pengawetan ilegal dan bertentangan dengan Permenkes No. 33 Tahun 2012. Tingginya jumlah bakteri pada sebagian besar sampel yang melebihi ambang batas SNI 8273:2016 menunjukkan kondisi penanganan, sanitasi, dan penyimpanan produk ikan asin bilis belum memenuhi standar. Variasi nilai jumlah bakteri antar sampel menegaskan mutu ikan asin bilis dipengaruhi praktik pengolahan dan distribusi pada tingkat pedagang.
Jumlah total bakteri dan identifikasi bakteri Salmonella sp. pada bakso ikan di Pasar Induk Gedebage Kota Bandung Firanida, Sinta; Junianto, Junianto; Rostika, Rita; Rostini, Iis
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.20240.110-122

Abstract

Bakso ikan termasuk salah satu produk olahan perikanan yang mudah terkontaminasi mikroorganisme, disebabkan oleh tingginya kadar protein dan kandungan air di dalamnya. Tujuan dari penelitian ini adalah untuk menilai kualitas mikrobiologi bakso ikan yang diperjual belikan di Pasar Induk Gedebage Kota Bandung, dengan melakukan uji jumlah total bakteri menggunakan metode Total Plate Count (TPC) serta mengidentifikasi keberadaan bakteri Salmonella sp. sebagai indikator kontaminasi bakteri patogen. Sebanyak delapan sampel bakso ikan yang terdiri dari produk yang telah dikemas dan produk yang curah diambil dengan metode purposive sampling. Pengujian mikrobiologi dilakukan berdasarkan acuan SNI 2332.3:2015 untuk TPC dan SNI 01-2332.3:2006 untuk identifikasi Salmonella sp. Hasil pengujian menunjukkan bahwa seluruh sampel memiliki jumlah total bakteri yang melebihi ambang batas maksimum menurut SNI 7266:2017, yaitu 1 × 105 CFU/gram. Rata-rata nilai TPC pada bakso ikan curah tercatat lebih tinggi dibandingkan dengan bakso ikan kemasan. Selain itu, dua dari delapan sampel diketahui positif mengandung bakteri Salmonella sp. Temuan ini mengindikasikan adanya faktor-faktor yang mengharuskan pengawasan, perbaikan sanitasi, serta edukasi bagi seluruh elemen terkait termasuk pengelola pasar, produsen, distributor, penjual, dan konsumen untuk meningkatkan keamanan produk perikanan di pasar tradisional.
Komposisi Kandungan Senyawa Flavor Non Volatil Selada Laut (Ulva lactuca) Segar dan Kering Gabriela, Lisa; Rusky Intan Pratama; Junianto; Iis Rostini
Biota Vol 11 No 2 (2025): Jurna Biota 2025
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/biota.v11i2.25949

Abstract

Drying has the potential to alter the physical, chemical, and organoleptic characteristics of food materials. This study aims to identify the composition of non-volatile flavor compounds in fresh and dried sea lettuce (Ulva lactuca). The identification of non-volatile flavor compounds was conducted using amino acid profiling through High-Performance Liquid Chromatography (HPLC). The organoleptic characteristics, including appearance, aroma, texture, and taste of fresh and dried sea lettuce samples, were assessed through a simple descriptive test. The quantitative amino acid analysis data and the descriptive test results were analyzed using a comparative descriptive method. The findings revealed that both fresh and dried Ulva lactuca contain 17 types of amino acids, comprising 9 essential amino acids and 8 non-essential amino acids, which influence flavor characteristics. The descriptive test indicated that fresh Ulva lactuca is characterized by clean, shiny, and soft light green to dark green sheets with an elastic texture and a distinctive fresh seaweed aroma. In contrast, dried Ulva lactuca exhibited a yellowish-green color, a stiff and brittle texture, and a stronger salty taste with a slight umami sensation. These findings highlight the potential of Ulva lactuca as a versatile ingredient in food product development, particularly for enhancing flavor and nutritional value.
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
Co-Authors Achmad Rizal Affandy, Faried Alexander Muhammad Akbar Khan Anggreini, Diyah Ayu Asep Agus Handaka Asep Agus Handaka Suryana 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 Dini Maliha Dwi Oktarahdiana Dwiky Prabowo Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Emma Rochima Evi Liviawaty Evi Liviawaty Fajrianto, Fiqri Febriana, Nisrina Filardi, Tara Firanida, Sinta Firdaus, Nur Aini Azhar 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 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 Kevin Kusuma 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 Muhamad Fauzan Muhammad Qobul Raja Dirgantara Giwangkara Muhammad Yusuf Awaluddin Mutiara Insani Nadia Dwi Narda 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 Roffi Grandiosa Herman Rohmah, Tuhpatur Rufi'i Rusky I. Pratama Rusky I. Pratama Rusky Intan 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 Zidni, Irfan