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

 3   4   5   6   7 
THE EFFECT OF STEAMING TIME OF THE DOUGH ON THE PREFERENCE LEVEL OF SQUID CRACKERS (Loligo sp.) Rusky Intan Pratama; Yuli Andriani; Iis Rostini; Tara Filardi
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1582

Abstract

Squid (Loligo sp.) is a high-value fishery commodity with rich nutritional content, so it has the potential to be developed into various nutritious processed products such as squid crackers. Squid cracker processing involves several important stages, where the steaming process plays a major role in determining the physical and organoleptic quality of the final product. This study aimed to analyze the effect of steaming time of the dough on the preference level of squid crackers (Loligo sp.) to produce a product favored by panelists, as well as to examine the physical properties of the preferred squid crackers. The research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, and the Testing Laboratory, Faculty of Agro-Industrial Technology, Padjadjaran University, from December 2024 to February 2025. An experimental method was used with three different steaming durations: 30 minutes, 45 minutes, and 60 minutes. The parameters observed were organoleptic characteristics assessed by 20 semi-trained panelists including appearance, aroma, taste and texture, as well as physical properties such as hardness and expansion power. Data obtained from the results of the Hedonic test observations were analyzed using the Friedman test and data obtained from the hardness test were analyzed descriptively and the expansion power test was analyzed using ANOVA analysis. The research results showed that squid crackers with a steaming time of 45 minutes were the most preferred treatment by the panelists with an average value of appearance of 7.9; aroma 7.4; taste 8.0; and texture 8.0. The results of the hardness test of treatment B were 2,301.632 gf and the swelling power test was 56.57%.
THE ADDITION OF SURIMI INDIAN MACKEREL (Rastrelliger kanagurta) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF MANTOU Zaky Yoana Putri; Rusky Intan Pratama; Roffi Grandiosa Herman; 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.v15i3.1617

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.
Penambahan Tepung Ikan Cakalang Sebagai Sumber Protein Pada Tingkat Kesukaan Tortilla Chips Nur Aini Azhar Firdaus; Iis Rostini; R. Mochamad Candra Wirawan Arief; Rusky Intan Pratama
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1638

Abstract

Innovations to increase protein content in tortilla chips can be achieved by adding skipjack tuna flour. This study aims to analyze the percentage of skipjack tuna flour addition in the production of tortilla chips that are most preferred by panelists and to analyze the proximate composition of the most preferred tortilla chips. This study was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, University of Padjadjaran, and the Laboratory of PT Saraswanti Indo Genetech in February 2025. The research method used was experimental with 4 treatments and 25 semi-trained panelists as replicates. The treatments involved adding skipjack tuna flour to tortilla chips at levels of 0%, 7.5%, 10%, and 12.5%. The parameters observed were organoleptic characteristics (appearance, aroma, texture, taste) and chemical characteristics (protein content, ash content, fat content, moisture content, and carbohydrate content). The data obtained will be analyzed using the Friedman test and Bayes' equation. The study concluded that the addition of 12.5% skipjack tuna flour was the most preferred treatment, with an average score of 6.28 for appearance, 7.64 for aroma, 8.04 for texture, and 8.84 for taste. The alternative value for the treatment with 12.5% skipjack tuna flour addition was 8.21. The proximate analysis results of the most preferred tortilla chip treatment showed a protein content of 7.56%, ash content of 1.82%, fat content of 20.67%, moisture content of 4.35%, and carbohydrate content of 65.60%.
Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Rif'atus Solihah; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Spritz cookies are one of the most popular types of dry cookies, favored by many due to their sweet taste and crispy texture. Innovation in the processing of spritz cookies can be carried out by incorporating other food ingredients, one of which is striped catfish meat flour. The addition of this ingredient is expected to provide flavor variation and different sensory characteristics. This study aimed to determine the effect of adding striped catfish meat flour on the consumer acceptability of spritz cookies and to identify the most preferred percentage of addition. The research used an experimental method with four levels of striped catfish meat flour addition: 0%, 2.5%, 5%, and 7.5%. The observed parameters included hedonic tests color, aroma, taste, and texture. The data were analyzed using non-parametric statistical methods, namely the Friedman test. The results showed that spritz cookies with 5% striped catfish meat flour received the highest preference scores, with color at 7, aroma at 9, texture at 9, taste at 9, and an alternative value of 8.68. Based on these findings, it is recommended to use 2.5–5% striped catfish meat flour in spritz cookie production to maintain consumer acceptance.
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Dinda Lestari Putri; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1659

Abstract

Pangasius hypophthalmus is a potential source of animal protein to improve the nutritional content in food products, such as sweet crusty bread which is known to have relatively low protein content. This study aims to evaluate the effect of adding Pangasius hypophthalmus meat flour on the organoleptic characteristics of sweet crusty bread and to determine the best formulation based on the Bayes method. In thist study an experimental method was applied with 4 treatments (0%; 2,5%; 5%; 7,5%) and the parameters observed in this study are appearance, odor, taste, and texture. The data were analyzed using the Friedman test and the Bayes method. The results showed that the addition of Pangasius hypophthalmus fish meat flour had a significant effect on odor and taste (p<0,05), but did not have a significant effect on appearance and texture (p>0,05). The best formulation was obtained with the addition of 5% Pangasius hypophthalmus fish meat flour, resulting in the highest preference scores acoross all parameters: appearance (8.0), odor (7,9), taste (8,4), and texture (7,5). The analysis using the Bayes method showed that taste has the highest crierion weight of 0,55 in determining the panelists acceptance of sweet crusty bread.
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Wanda Sri Rahayu; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1662

Abstract

Striped catfish meat flour contains a valuable source of protein that can be utilized as an additive in the production of baked goods such as macaron shell. This study aims to determine the right amount of addition of striped catfish meat flour (Pangasius hypophthalmus) in making macaron shell so as to produce the most preferred product. This research was conducted from December 2024 to May 2025 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Fishery Product Processing Laboratory, Building 2 FPIK Unpad, and Laboratory Services UPTD Testing and Application of Quality of Fishery Products Cirebon. The method used in this study is an experimental method, namely the manufacture of macaron shell which is given the addition of striped catfish meat flour with 4 different addition treatments (0%, 2.5%, 5% and 7.5%) with 25 semi trained panelists as replicates to determine the level of panelist preference for macaron shell.
PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) SEBAGAI SUMBER SERAT TERHADAP TINGKAT KESUKAAN CENDOL Fazira Parliamentary; Iis Rostini; Isni Nurruhwati; Rusky Intan Pratama
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1690

Abstract

This study aims to determine the effect of adding Eucheuma cottonii seaweed flour on the chemical and organoleptic characteristics of cendol. This research was conducted at the Fisheries Products Processing Laboratory of the Faculty of Fisheries and Marine Sciences of Padjadjaran University, as well as at the SIG Laboratory (PT. Saraswanti Indo Genetech) Bogor. The research method used was an experimental method using 4 seaweeds concentration treatments of 0%, 5%, 10%, and 15%. A total of 25 semi-trained panelists were tested for organolpetic testing. The parameters include the degree of favorability, aroma, taste, and texture as well as the levels of water, protein, fat, ash, dietary fiber. Organoleptic test results data were analyzed with Friedman and Bayes tests, while chemical tests were analyzed in a comparative descriptive manner. The results of this study show that adding 5% Eucheuma cottonii seaweed flour to cendol is the most preferred treatment based on organoleptic parameters with an average likeness value (7,3); aroma (6,8); taste (7,0); and texture (6,8); and producing a proximate composition of water (91,55%), ash (0,16%); protein (0,59%); fat (0,02%); carbohydrate (7,70%); and dietary fiber (1,94%).
Sanitasi dan Higienitas Tempat Pelelangan Ikan Serta Analisis Mutu Organoleptik Ikan Tongkol Lisong (Auxis rochei Risso, 1810) di Muara Angke, Jakarta Utara Thania Tiaraningsih; Rusky Intan Pratama; Yuniar Mulyani; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1697

Abstract

The Fish Auction Place (FAP) is a facility that supports fishermen in distributing their catches. Muara Angke FAP is one of the active auction places in Jakarta. Fish is a perishable commodity that requires proper handling to maintain its quality, including hygiene and sanitation facilities, especially to preserve the quality of little tuna (Auxis rochei). This study aims to analyze the sanitation and hygiene conditions at Muara Angke FAP based on Minister of Marine Affairs and Fisheries Decree No. 1 of 2007 (KEP. KP 01/MEN/2007), assess the organoleptic quality of little tuna, and analyze the relationship between sanitation-hygiene and tuna quality. The research was conducted from January to February 2025 using a case study method. Sanitation and hygiene data were obtained using purposive sampling, while little tuna samples for organoleptic and pH tests were taken using simple random sampling. Spearman correlation was used to analyze the relationship between FAP sanitation-hygiene and tuna quality. The results show that most sanitation and hygiene aspects meet the standards, although some deficiencies remain in facilities such as handwashing stations, toilets, environmental cleanliness, and warning signs. The organoleptic test yielded a final score of 7, indicating that frozen little tuna at Muara Angke FAP is still considered fresh. The pH ranged from 5.3 to 5.7, also indicating freshness. Spearman correlation analysis showed a weak positive relationship (r= 0.281) with no significant correlation (p= 0.231) between sanitation-hygiene and the quality of little tuna.
UTILIZATION OF PEDADA MANGROVE FRUITS (Sonneratia sp.) IN THE DEVELOPMENT OF FRUIT JUICE DRINKS WITH CARRAGEENAN AS A STABILIZER Muhammad Farhansyah; Iis Rostini; Rita Rostika; Rusky Intan Pratama
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1736

Abstract

Pedada mangrove fruits (Sonneratia sp.) have high nutritional content, but their utilization remains limited due to their sour taste which is less preferred by consumers. This study aimed to analyze the effect of carrageenan addition as a stabilizer on the chemical characteristics of pedada fruit juice drinks and determine the optimal concentration. The research method used an experimental approach with carrageenan concentration variations of 0%, 0.1%, 0.3%, and 0.5% (w/v). Evaluation included organoleptic tests using 25 semi-trained panelists with a hedonic scale of 1-9 for color, aroma, texture, and taste parameters, as well as chemical analysis including pH, vitamin C, and antioxidant activity (DPPH, ABTS, FRAP). Organoleptic data were analyzed using Friedman test followed by multiple comparison test, while chemical data were analyzed descriptively. Results showed that 0.3% carrageenan addition provided the highest preference level for all organoleptic parameters, particularly texture which increased significantly from 5.48 to 7.08. Chemical analysis revealed that 0.3% carrageenan maintained stable pH at 4, increased vitamin C content from 17.61 mg/100ml to 21.49 mg/100ml, and improved ABTS antioxidant activity with IC50 value decreasing from 125.93 ppm to 77.40 ppm. Carrageenan at 0.3% concentration represents the optimal stabilizer concentration for producing high-quality pedada fruit juice drinks with preferred sensory characteristics and maintained nutritional value.
POTENTIAL UTILIZATION OF MANGROVE LEAVES (Rhizophora sp.) AS RAW MATERIAL FOR FUNCTIONAL HERBAL TEA DRINKS BASED ON PHYTOCHEMICAL ANALYSIS AND LEVEL OF PREFERENCE Nicka Kairunisa Octaliani; Iis Rostini; Zuzy Anna; Rusky Intan Pratama
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1774

Abstract

Daun mangrove Rhizophora sp. mengandung senyawa bioaktif seperti fenolik, flavonoid, tanin, dan saponin yang memiliki sifat antioksidan. Potensi ini dapat dimanfaatkan untuk mengembangkan teh herbal sebagai minuman fungsional alami dan sehat, yang dapat mendukung pelestarian ekosistem mangrove serta berkontribusi pada peningkatan ekonomi masyarakat pesisir. Penelitian ini bertujuan untuk mengetahui potensi pemanfaatan daun mangrove Rhizophora sp. sebagai bahan baku teh herbal fungsional melalui analisis kandungan fitokimia dan tingkat kesukaan panelis. Metode penelitian yang digunakan yaitu metode pendekatan eksploratif dan eksperimental secara kuantitatif terhadap tiga jenis daun mangrove sebagai perlakuan uji, diantaranya Rhizophora apiculata, Rhizophora mucronata, dan Rhizophora stylosa. Parameter yang dianalisis meliputi kandungan fenolik, flavonoid, aktivitas antioksidan, dan uji hedonik. Hasil penelitian menunjukkan bahwa, ketiga jenis daun mangrove meliputi R. apiculata, R. mucronata, dan R. stylosa memiliki potensi sebagai bahan baku minuman teh herbal fungsional. Ketiga jenis daun Rhizophora mengandung senyawa fenolik sebesar 39,716–84,645 mg GAE/g, flavonoid sebesar 61,075–89,508 mg CAE/g, antioksidan dengan nilai IC50 sebesar 72,339–76,626 ppm. Jenis daun mangrove Rhizophora stylosa menunjukkan hasil yang terbaik pada seluruh parameter uji. Hasil tingkat kesukaan panelis melalui uji hedonik, teh herbal ketiga jenis daun Rhizophora diterima secara positif oleh panelis, dengan skor atribut warna sebesar 7,00–7,64, aroma sebesar 6,44–6,60, dan rasa sebesar 7,00–7,16. Teh herbal daun Rhizophora stylosa memperoleh nilai alternatif tertinggi berdasarkan hasil pengambilan keputusan metode Bayes sebesar 7,27. Teh herbal daun mangrove Rhizophora sp. berpotensi dikembangkan sebagai minuman fungsional berbasis bahan alami dan lokal serta mendukung pemanfaatan tumbuhan mangrove secara berkelanjutan.
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