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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Jurnal Sains dan Teknologi Pangan Jurnal FishtecH Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Food ScienTech Journal Leuit, Journal of Local Food Security Jurnal Perikanan
Sakinah Haryati
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Environmental Science Immunology & microbiology

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Effect of Substitution Kurisi Fish (Nemipterus sp.) for Milk Fish Satay Production Bhatara Ayi Meata; Dwi Mulyani; Sakinah Haryati; Aris Munandar; Ginanjar Pratama; Rifki Prayoga Aditia; Afifah Nurazizatul Hasanah; Devi Faustine Elvina Nuryadin
Leuit (Journal of Local Food Security) Vol 4, No 1 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i1.19641

Abstract

Milkfish satay is a traditional fishery product originating from the Serang area, Banten Province. The main problem with milkfish satay is that the raw material for milkfish is very expensive. Innovation in making milkfish satay can be done by substituting meat from other fish. The purpose of this study was to determine the best formulation of milkfish satay with a combination of milkfish and kurisi fish, and to determine the nutritional content of milkfish satay with a combination of milkfish and kurisi fish. Determination of the best formulation of milkfish satay with the addition of kurisi fish and determining its nutritional value. The formulations tested in the main research were A(100% DB + 0% DK), B(75% DB + 25% DK), C(50% DB + 50% DK), D(25% DB + 75% DK) , E(0% DB + 100% DK). This study was analyzed by organoleptic tests (appearance, color, taste, aroma and texture), proximate (protein, fat, water and ash), microbiology (TPC). Microbiological data were analyzed by means of one-way ANOVA and the organoleptic test was carried out by the Kruskal-Wallis test. If significantly different results were obtained, then Duncan's further test was carried out.
AKTIVITAS ANTIBAKTERI SATE BANDENG DENGAN KARBOKSIMETIL KITOSAN (KMK) TERHADAP Escherichia coli PADA PENYIMPANAN SUHU DINGIN Dwi Rara Amalia; Sakinah Haryati; Rifki Prayoga Aditia; Fara Wibawa; Nilam Sari; Tasqia Siti Nurul Samsa Hadi
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i4.42748

Abstract

Sate bandeng merupakan kuliner khas dari Provinsi Banten yang mudah mengalami kemunduran mutu. Sate bandeng hanya dapat bertahan sekitar 2 hari pada suhu ruang dan 6 hari pada suhu dingin. Umur simpan yang terbatas ini dipengaruhi oleh kandungan gizinya yang tinggi dan pengaruh lingkungan. Sehingga penting untuk menambahkan bahan pengawet seperti karboksimetil kitosan (KMK) untuk memperpanjang masa simpannya. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi KMK yang paling efektif terhadap sifat antibakteri sate bandeng terhadap bakteri Escherichia coli selama penyimpanan suhu dingin. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor dan dua ulangan. Faktor pertama terdiri dari empat tingkat konsentrasi KMK, yaitu 0%, 3%, 4%, dan 5%. Faktor kedua meliputi enam taraf lama penyimpanan, yaitu hari ke-0, 3, 6, 9, 12, dan 15. Parameter yang diuji adalah aktivitas antibakteri Escherichia coli. Sate bandeng yang digunakan dalam penelitian ini tidak mencakup seluruh sate bandeng di Provinsi Banten. Hanya dari salah satu UMKM dengan sanitasi yang tidak sesuai SOP.Hasil penelitian disajikan dalam bentuk tabel dan dijelaskan secara deskriptif komparatif. Hasil penelitian menunjukkan bahwa penambahan karboksimetil kitosan (KMK) memiliki pengaruh terhadap aktivitas antibakteri sate bandeng. Konsentrasi terbaik KMK adalah 5% dan efektif dalam membunuh E. coli.
KARAKTERISTIK STIK KEJU DENGAN PENAMBAHAN TEPUNG TULANG IKAN BANDENG Chanos chanos SEBAGAI SUMBER KALSIUM Vanny Rhamdanty Sholihin; Sakinah Haryati; Dini Surilayani; Aris Munandar
Jurnal Perikanan Unram Vol 13 No 1 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i1.463

Abstract

Tulang ikan bandeng Chanos chanos berpotensi diolah menjadi tepung karena pada tulang ikan memiliki kandungan kalsium yang tinggi diantara bagian tubuh ikan lainnya. Pengolahan makanan dengan tepung tulang ikan bandeng belum banyak dilakukan sehingga penggunaan tepung tulang ikan bandeng perlu diketahui konsentrasinya agar dapat diterima oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi tepung tulang ikan bandeng terbaik terhadap karakteristik stik keju tulang ikan bandeng dan tingkat kesukaan konsumen terhadap stik keju tulang ikan bandeng. Metode yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor yaitu perbedaan konsentrasi tepung tulang ikan bandeng dengan empat taraf yaitu 0%, 10%, 20%, dan 30% dan dua ulangan. Hasil penelitian menunjukkan bahwa penambahan tepung memberikan pengaruh terhadap kadar air, kadar abu, kadar protein, kadar kalsium dan uji organoleptik. Penambahan tepung tulang ikan bandeng 10 % merupakan perlakuan terbaik terhadap stik keju tulang ikan bandeng dengan nilai kadar air (3,40%), kadar abu (4,19%), protein (7,42%), dan kalsium (506,6 mg/100g). Nilai rata-rata uji hedonik stik keju tulang ikan bandeng adalah kenampakan (7,37), tekstur (7,20), aroma (7,03), dan rasa (7,50). Stik tulang ikan bandeng dengan perlakuan ini dapat diterima oleh konsumen dan sesuai dengan syarat mutu kue kering SNI 01-2973-2011.
Adding Coffee to Reduce the Typical Flavor of Fish in Hawaiian Ladyfish Skin Gelatin Marshmallows Ulil Azizah; Sakinah Haryati; Rifki Prayoga Aditia
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29265

Abstract

Gelatin is one of the ingredients in making marshmallows. The gelatin on the market comes from cows and pigs, so its halal is still doubtful, and these animals can be infected with diseases that are dangerous for consumers. An alternative source to overcome this problem is gelatin, which comes from the skin of hawaiian ladyfish. The use of hawaiian ladyfish skin gelatin in marshmallows still produces the typical flavor of fish, therefore in this research the addition of coffee was carried out to reduce the typical flavor of fish in marshmallows because coffee has volatile compounds and caffeine which can produce a distinctive aroma and taste in coffee. The aim of this research was to determine the best coffee concentration for reducing the typical flavor of fish in hawaiian ladyfish skin gelatin marshmallows. This research was conducted in July–September 2023. This research used a completely randomized design (CRD) with two replications and one treatment factor, namely coffee concentration (0%, 5%, 10%, 15%). This research consists of three stages, namely making gelatin, brewing coffee, and making marshmallows. The results of this study indicate that 10% coffee concentration is the best treatment for hawaiian ladyfish skin gelatin marshmallows with a water content of 23.68%, ash content of 0.65%, reduced sugar content of 20.19%, and TPC of 2.95 x 10¹ colonies/g. The results of the hedonic test showed that the panelists gave an average rating of "like" for the smell, taste, and texture, and "somewhat liked" the appearance of the marshmallow.
Co-Authors Achmad Noerkhaerin Putra Aris Munandar Aris Munandar Asmanah Asmanah Bhatara Ayi Meata Devi Faustine Elvina Nuryadin Dini Surilayani Dodi Hermawan Dwi Citra Septiana Dwi Kurnia Putri Dwi Mulyani Dwi Rara Amalia Fara Wibawa Ferina Gestiany Fitriyani Fitriyani Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Hasanah, Afifah Nurazizatul Ipat Kasyifatul Mufarihat Itok Dwi Kurniawan Julian Alifka Rizky Meata, Bhatara Ayi Mulkas Hadi Sumantri Munandar, Aris Nilam Sari Nurfitriyana Nurfitriyana Rafika Heryana Rifki Prayoga Aditia Rifki Prayoga Aditia Rini Alfia Rini Yanuarti Suryanti Suryanti Syamdidi Syamdidi Tasqia Siti Nurul Samsa Hadi Theresia Dwi Suryaningrum Ulil Azizah Vanny Rhamdanty Sholihin