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Karakteristik bontot dengan kombinasi daging ikan payus (Elops hawaiiensis) dan ikan bulan-bulan (Megalops cyprinoides) Ipat Kasyifatul Mufarihat; Sakinah Haryati; Aris Munandar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bontot is one of fish gel products in Banten Province. The main raw material of Bontot was Hawaiian ladyfish which is commonly found in the milkfish pond. However, the availability of the Hawaiian ladyfish was very limited. This study investigated the utilizaation of tarpon (Megalops cyprinoides), a fish of similar texture to the hawaiian ladyfish, for the production of bontot. The bontot quality was evaluated based on the organoleptic and microbial parameters. A combination of 37.5% ladyfish and 62.5% tarpon was considered as the best formula producing bontot with folding test 4.07 and bites 6.77, and the parameter of color, aroma, flavor, and texture similar to those of the commercial (3.43-4.00) products. The bontot contained moisture 50.50%, ash 2.42%, fat 0.32%, protein 5.67%, and carbohydrates 41.09% while the microbiological was below the 4.20 threshold, suggesting the bontot is safe for consumption.

Karakteristik, Penanganan, dan Kandungan Mineral Keong Laut Neverita didyma Aris Munandar; Sakinah Haryati; Rini Alfia; Fitriyani Fitriyani
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3938

Neverita didyma was a sea snail that included in the catch side from fishermen of Anadara granosa. The snail usually consumed with boiled and steamed. N. didyma can be used as a mineral source that needed by human. Information about characteristic of snail and its handling process on boat and collector was important. The aim of the research was to determine characteristic (rendemen and morphometric), handling process and mineral content of N. didyma. This research consisted of several stages. The stage was determination of characteristic of N. didyma, handling process and analisys of mineral content using Atomic Absorption Spectrophotometry (AAS). N. didyma had rendemen characteristic. each of characteristic was shell; 60.73%, meat 25% and offal 14.27%. Morphometric of snail was length 34.8 mm, width 28.33 mm and weight 12.86 g. Handling of N. didyma on boat and collector had not done well. mineral content of meat consisted of magnesium, potassium, sodium, calsium, phosporus, iron, zinc, and cooper.

Diversity Identification of Home Industry of Shrimp Paste Product in Banten Province Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 1, No 1 (2011)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v1i1.839

The shrimp paste products is one of the traditionally processed products by fermentation. Shrimp paste products are familiar in every layer of society in Indonesia, which is commonly used as a flavoring dishes. A study to identify the diversity of shrimp paste products have been carried to know the home industry diversity of shrimp paste products, in Banten province as well asits physical quality. The shrimp paste products diversity was observed in the market directly and also by interview with the producer in Banten Province. The identification of shrimp paste product was conducted with physical test of filth, that was the foreign materials that mixed-up with raw shrimp paste products. The results showed that there were different raw materials used as well as the product forms, processing, physical quality of the product, pricing and marketing distribution of the shrimp paste products. Almost-uniform product of shrimp paste were found between Pandeglang (TP) and Serang (TS) shrimp paste product, while that of Domas (TD) and Binuangeun (TB) were relatively same in its diversity. Domas (TD) and Binuangeun (TB) shrimp paste product were of good quality, made of terasi shrimp, without dyes additive, and fillers. While that of Pandeglang (TP) and Serang (TS) were of low quality due to the use of waste of salted fish, dyes, and filler material.

Diversity Identification of Home Industry of Shrimp Paste Product in Banten Province Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 1, No 1 (2011)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v1i1.990

The shrimp paste products is one of the traditionally processed products by fermentation. Shrimp paste products are familiar in every layer of society in Indonesia, which is commonly used as a flavoring dishes. A study to identify the diversity of shrimp paste products have been carried to know the home industry diversity of shrimp paste products, in Banten province as well asits physical quality. The shrimp paste products diversity was observed in the market directly and also by interview with the producer in Banten Province. The identification of shrimp paste product was conducted with physical test of filth, that was the foreign materials that mixed-up with raw shrimp paste products. The results showed that there were different raw materials used as well as the product forms, processing, physical quality of the product, pricing and marketing distribution of the shrimp paste products. Almost-uniform product of shrimp paste were found between Pandeglang (TP) and Serang (TS) shrimp paste product, while that of Domas (TD) and Binuangeun (TB) were relatively same in its diversity. Domas (TD) and Binuangeun (TB) shrimp paste product were of good quality, made of terasi shrimp, without dyes additive, and fillers. While that of Pandeglang (TP) and Serang (TS) were of low quality due to the use of waste of salted fish, dyes, and filler material.

CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR Afifah Nurazizatul Hasanah; Aris Munandar; Dini Surilayani; Sakinah Haryati; Rifki Prayoga Aditia; Mulkas Hadi Sumantri; Ginanjar Pratama; Bhatara Ayi Meata
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13001

Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed an air content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); aroma 4.80 (like); texture 4.23 (like); and taste 4.20 (like).

Karakteristik Makanan Ringan Ekstrudat dari Kepala Udang Vannamei (Litopenaeus vannamei) Suryanti Suryanti; Sakinah Haryati; Achmad Noerkhaerin Putra; Rafika Heryana
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 1 (2018): Juni 2018
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v13i1.500

AbstrakPengembangan penelitian produk makanan ringan ekstrudat dari kepala udang vannamei (Litopenaeus vannamei) telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik makanan ringan ekstrudat yang dihasilkan dengan penambahan kepala udang vannamei. Proses pembuatan makanan ringan ekstrudat terdiri dari persiapan bahan baku (pembuatan grit kepala udang, jagung dan beras) dan formulasi dengan tiga perlakuan konsentrasi kepala udang vannamei yaitu 0% (kontrol), 5% dan 10%. Proses pembuatan makanan ringan ekstrudat dilakukan menggunakan alat ekstruder berulir tunggal pada suhu ±160 oC. Parameter pengamatan yang dilakukan terhadap produk makanan ringan ekstrudat yang dihasilkan meliputi analisis proksimat, mikrobiologi (ALT dan E. coli), tekstur kekerasan, derajat putih, aktivitas air (aw), dan sensori. Hasil penelitian menunjukkan perlakuan 5% kepala udang vannamei memenuhi persyaratan makanan ringan ekstrudat berdasarkan SNI 2886:2015 dengan kandungan protein 11,55% (bb), lemak 0,83% (bb) ALT 7,1x103 koloni/g dan E.coli negatif. Nilai tekstur kekerasan 324,13 g dalam waktu 10,67 detik, derajat putih 47,57% dan aw 0,7. Selain itu, hasil uji sensori menunjukkan perlakuan 5% kepala udang vannamei menghasilkan aroma dan rasa mendekati spesifik bau udang serta tekstur yang renyah.Characteristics of Extruded Snacks Food with the Addition of Vannamei Shrimp Head (Litopenaeus vannamei)Abstract Research on the development of extruded snacks food products with the addition of vannamei shrimp (Litopenaeus vannamei) head has been conducted. This study aimed to determine the characteristics of extruded snacks food produced by the addition of vannamei shrimp head. The process of making extruded snacks consisted of preparation of raw material (preparation grits from vannamei shrimp head, corn and rice) and formulation with three treatments of vannamei shrimp head with concentration 0% (control), 5% and 10%. The process of making extruded snacks used a single screw extruder device at a temperature of ±160 oC. The observed parameters of extruded snacks products of proximate, microbiology (TPC and E. coli), hardness, whiteness, water activity (aw), and sensory. The result showed that the concentration of vannamei shrimp head of 5% was met extruded snacks requirements according to SNI 2886:2015 with protein content of 11.55% (bb), fat 0.83%, TPC values of 7.1x103 colonies/g and negative E. coli. Hardness value was 324.13 g in 10.67second, whiteness 47.57% and aw 0.7. In addition, the result of sensory test showed that 5% of vannamei shrimp head treatment produced crispy texture and specific odor and taste.

Karakteristik Cumi-Cumi Analog dari Surimi Ikan Patin (Pangasius hypopthalmus) dengan Menggunakan berbagai Jenis Pati Theresia Dwi Suryaningrum; Syamdidi Syamdidi; Asmanah Asmanah; Sakinah Haryati
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 11, No 2 (2016): Desember 2016
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v11i2.278

Cumi-cumi analog merupakan produk olahan tiruan dari surimi yang memiliki tekstur elastis, warna putih dan rasa khas cumi-cumi. Penelitian pembuatan cumi-cumi analog dari surimi ikan patin (Pangasius hypopthalmus) dengan menggunakan berbagai jenis pati telah dilakukan.Penelitian ini dibagi menjadi 2 tahap, yaitu tahap 1 berupa optimasi formula cumi-cumi analoguntuk mendapatkan tekstur dan warna seperti produk yang ditiru. Formulasi cumi-cumi analog didasarkan pada formulasi kamaboko dengan perlakuan penambahan karaginan (1% dan 5%), konjak (1,5% dan 2%) dan pewarna putih (cloudy) (1% dan 2%). Penelitian tahap ke 2 dilakukan untuk mempelajari pengaruh jenis pati yaitu tapioka, kentang dan sagu terhadap karakteristik cumi-cumi analog yang dihasilkan. Pengamatan dilakukan terhadap nilai gizi, sifat fisik dan sensoricumi-cumi analog yang dihasilkan. Hasil penelitian menunjukkan penggunaan kombinasi karaginan 1%, konjak 1,5% dan pewarna putih 2% menghasilkan tekstur produk yang elastisitasdan warnanya mendekati produk yang ditiru. Penggunaan berbagai jenis pati tidak berpengaruhterhadap nilai gizi dan pH, namun berpengaruh nyata terhadap sifat fisik cumi-cumi analog yang dihasilkan. Cumi-cumi analog yang diolah dengan pati sagu menghasilkan tingkat kekerasan dan elastisitas paling tinggi, namun derajat putih paling rendah dibandingkan dengan tepung lainnya. Sedangkan cumi-cumi analog yang diolah dengan pati kentang menghasilkan kekerasan,elastisitas dan daya menahan air yang paling rendah dibandingkan dengan perlakuan lainnya. Uji sensori menunjukkan bahwa cumi-cumi analog yang diolah dengan menggunakan pati tapioka menghasilkan warna, rasa dan tekstur yang lebih disukai panelis dibandingkan dengan tepunglainnya. Sedangk an cumi-cumi analog yang diolah dengan pati kentang menghasilkan kenampakan dan bau yang lebih disukai panelis, namun mempunyai tekstur dengan nilai kesukaan yang paling rendah.

IDENTIFIKASI DAN KARAKTERISASI BAKTERI DOMINAN PENYEBAB KERUSAKAN BONTOT IKAN PAYUS (Elops hawaiensis) KOMERSIAL PADA SUHU PENYIMPANAN YANG BERBEDA Ferina Gestiany; Sakinah Haryati; Achmad Noerkhaerin Putra; Dodi Hermawan
Leuit (Journal of Local Food Security) Vol 3, No 2 (2022)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v3i2.17444

Bontot is a jelly product processed from ladyfish (Elops hawaiensis) which has the characteristics of a savory taste. The aim of this study was to identify the types of bacteria that cause damage on bontot ladyfish on different storage temperatures. Bontot used in this study came from three different processing which is then stored for 2 days at different storage temperatures namely: room temperature (27 - 30oC), cold temperature (5-10oC) and freezing temperature 0oC to -5oC. The result showed that the three isolates dominant with code FD.R1 isolates suspected to contain Streptococcus sp. group D. For ID.D3 code and KR.B1 suspected bacterial types Plesiomonas sp.

Aktivitas Antioksidan dan Stabilitas Fisik Sediaan Body Scrub Bubur Rumput Laut Turbinaria decurrens dan Kencur (Kaempferia galanga): Antioxidant Activity and Physical Stability of Turbinaria decurrens and Kencur (Kaempferia galanga) Seaweed Porridge Body Scrub Preparations Rini Yanuarti; Dwi Citra Septiana; Nurfitriyana Nurfitriyana; Ginanjar Pratama; Sakinah Haryati; Itok Dwi Kurniawan; Dwi Kurnia Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3)
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/jphpi.v25i3.41669

Rumput laut Turbinaria decurrens diproduksi masih dalam bentuk kering dan bentuk intermediet. Salah satu cara untuk meningkatkan pengembangannya yaitu diolah menjadi sediaan kosmetik. Selain rumput laut, bahan alam yang dapat digunakan untuk sediaan kosmetik lainnya yaitu kencur (Kaempferia galanga). Tujuan penelitian ini adalah menentukan kombinasi bubur rumput laut T. decurrens dan kencur terbaik sebagai sediaan body scrub berdasarkan hasil aktivitas antioksidan serta stabilitas fisiknya. Penelitian ini dilakukan dengan melihat perbedaan konsentrasi rumput laut T. decurrens dan kencur dengan perbandingan 1:1 (Krim RK1), 1:2 (Krim RK2), dan 2:1 (Krim RK3) dan tanpa penambahan rumput laut dan kencur (Krim RK0). Analisis yang dilakukan mencakup fitokimia, antioksidan, stabilitas sediaan krim dan tipe emulsi. Bubur rumput laut T. decurrens mengandung senyawa alkaloid, flavonoid, tanin dan fenol hidrokuinon, sedangkan serbuk kencur mengandung senyawa alkaloid, dan flavonoid. Bubur rumput laut T. decurrens memiliki aktivitas antioksidan sedang (IC50 119,36 µg/mL), sedangkan serbuk kencur memiliki aktivitas antioksidan sangat lemah (IC50 569,66 µg/mL). Hasil tersebut berbeda dengan aktivitas antioksidan pada sediaan krim body scrub yang mendapatkan aktivitas antioksidan sangat kuat. Nilai IC50 pada formulasi krim RK1, RK2 dan RK3 berturut-turut adalah 1,60±0,12 µg/mL; 1,24±0,15 µg/mL dan 2,49±0,05 µg/mL. Hasil stabilitas sediaan menunjukan krim body scrub memiliki pH seimbang (6,3–7,33) dan aman untuk kulit, Berdasarkan hasil pengujian didapatkan formulasi krim RK2 yang merupakan formulasi sediaan krim terbaik, dilihat dari hasil antioksidan dan stabilitas fisik sediaan krim

KARAKTERISASI KITOSAN KOMBINASI CANGKANG KERANG HIJAU (Perna viridis) DAN CANGKANG RAJUNGAN (Portunus pelagicus) ASAL BANTEN, INDONESIA Rifki Prayoga Aditia; Ginanjar Pratama; Aris Munandar; Dini Surilayani; Sakinah Haryati; Julian Alifka Rizky; Afifah Nurazizatul Hasanah; Bhatara Ayi Meata; Devi Faustine Elvina Nuryadin
Jurnal Perikanan dan Kelautan Vol 12, No 2 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i2.17085

Green mussel shells (Perna viridis) and crab shells (Portunus pelagicus) have not been optimally utilized. It’s can be used as chitosan. Chitosan from green mussels has a low degree of deacetylation, so it needs to be combined with crab shells in its manufacture. The aims of this study were to characterize and determine the best combination of raw materials for making chitosan from green mussel shells and crab shells. The method in this study used a completely randomized design with triplicate. The treatment in this study was a combination of raw materials from green mussel shells and crab shells, which were 100:0; 75:25; 50:50% (w/w). The results of this study showed that the combination of green mussel shells and crab shells 50:50% (w/w) resulted the best characterization of chitosan with a yield 12.56%, water content 7.55%, ash content 1.59%, degree of deacetylation 73.96% and viscosity of 279 cP

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