Article Per Year (5 Year)
p-Index From 2020 - 2025
3.749
P-Index
This Author published in this journals
All Journal Berkala Perikanan Terubuk Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Pengolahan Pangan Asian Journal of Aquatic Sciences Reswara: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Andalasian International Journal of Agricultural and Natural Sciences JURNAL AGROINDUSTRI HALAL PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Journal of Fisheries and Marine Applied Science Andalasian International Journal of Social and Entrepreneurial Development Journal of Humanities and Social Studies Impression : Jurnal Teknologi dan Informasi Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Studi Islam Indonesia (JSII)
Ayu Diana
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
PENGARUH PENGGUNAAN CRUDE ENZIM PYLORIC CAECA DAN LAMA FERMENTASI TERHADAP MUTU BEKASEM IKAN BILIH (Mystacoleucus padangensis) Syahrul '; Dewita '; Ayu Diana
Berkala Perikanan Terubuk Vol 37, No 1 (2009): Februari 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (722.032 KB) | DOI: 10.31258/terubuk.37.1.%p

Abstract

The objective of this research was to find out the influence of enzymepyloric caeca and fementation duration to quality bekasem bilih fish. Qualityparameters measured were using preferred test, pH, acid number, protein, water,and NPN. Results of the research hopely could be used as a business an alternativefor farmers to produce bekasem bilih fish. Bekasem fermentation product is afresh water fish that taste sour.Research method used was the method of experimental design, wasComplete Random Design (RAL), with two factors, namely the three levels Afactors without pyloric caeca enzim, pyloric caeca 25% (E25), and the addition ofenzyme pyloric caeca concentration of 50% (E50). B factors three levelsfermentation duration: 5 (T5), 10 (T25), and 15days (T15).Results of research on the level of consumer acceptance bekasem bilih fish(Mystacoleucus padangensis) treatment with the addition of enzyme extractpyloric caeca generally preferred by consumers. During the fermentation pH valueand protein tend to decline, as well as water content, NPN, and acid number.Instead tend to decline protein content tend to increase during fermentation. pHvalues ranging from 4.0 to 5.0, the water concentration 32.20% - 33.85% , NPN16%- 1.29%, and acid number 36.99% - 55.22%.
STUDI MARINASI UDANG KECAP ASIN : UJI HEDONIK Marnida Yusfiani; Ayu Diana; Muchsin Harahap; Abd Syakura
Jurnal Pengolahan Pangan Vol 6 No 1 (2021)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v6i1.48

Abstract

Tanjungbalai terletak di pesisir pantai timur Sumatera Utara yang memiliki kelimpahan berbagai jenis udang. Umumnya udang dimasak dengan pengolahan suhu tinggi, marinasi udang kecap asin merupakan salah satu diversifikasi udang.Udang mentah dimarinasi dengan direndam dalam kecap asin dilakukan dalam penelitian ini. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap produk marinasi udang kecap asin. Metode ekspresimen digunakan dalam penelitian dengan 3 (tiga) perlakuan dan 3 (tiga) pengulangan. Perlakuan jenis udang yang berbeda yaitu: A1, Udang Swallow (Metapenaeus affinis); A2, Udang Vannamei (Penaeus vannamei); dan A3, Udang Galah (Macrobranchium resenbergii). Parameter penelitian adalah uji hedonic. Data hasil penelitian dianalisis dengan menggunakan SNI No. 2346: 2015 uji hedonic dan ANOVA. Hasil penelitian diperoleh marinasi udang kecap asin diterima oleh panelis pada perlakuan A21, dengan perolehan skor 4.96 pada level suka. Pada parameter setelah rasa (after taste) menunjukkan hanya perlakuan A31 berbeda nyata (p>0.05) pada perbedaan jenis udang pada marinasi udang kecap asin.
Pemamfaatan Produk Hasil Samping Ikan Baji - Baji (Grammoplites scaber) Sebagai Tepung Yang Bergizi Berbasis “Zero Waste Concept” Ayu Diana; Muhammad Zakiyul Fikri
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3997

Abstract

The processing of Grammoplites scaber as a whole by utilizing the processed products will provide more benefits such as reducing waste management activities. The research objective is to increase the potential of baji-baji fish by conducting continuous studies through the use of byproducts as flour against its nutritional content, as well as optimally utilizing it through zero waste concept. The research method used was an experimental method and experimental design in the form of a not factorial complete random design in 3 treatments (head, stomach contents, skin). The principle of zero waste concept by handling waste byproducts by utilizing optimally and yield becomes a parameter in the most important thing to know the economic value and effectiveness of a product process. Based on the test results it is known that the percentage of baji-baji fishes for waste byproducts is 76% compared to meat 24%, the largest byproducts are found in the head bones (47%) and skin (18%) and stomach contents in the body (11% ). Yields on flour making are Head (71%), stomach contents (9%), and skin (20%). The best chemical composition of flour is Protein 65,377% (head flour), water content 4,509% (skin flour), fat 13,463% (skin flour), ash content 2,204% (head flour), and carbohydrates 22,208% (stomach contents). Therefore the 76% baji-baji fish by-product can be used as raw material for making flour and has a good nutritional content.
Peningkatan Potensi Ikan Baji - Baji (Grammoplites scaber) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku Ayu Diana; Ahmad Fauzan Lubis
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (991.364 KB) | DOI: 10.30596/agrintech.v2i1.2545

Abstract

Baji-baji fish is able to fish as a food that is a source of nutrients that are important to the process of human survival. The purpose of that is need for efforts in increasing the potential fish wedge-wedge through the study of its chemical composition analysis. The method used is the method of experiments with three (3) three-time treat and deuteronomy. Treat is a comparison of fish from different sections namely caput, truncus, cauda with a complete random design (RAL) non factorial. Observations made was the analysis of the chemical composition (proximat). Baji-baji fish contain moisture content (64%), protein (15%), lipids (6%), ash (5%), and carbohydrate (10%). The proportion of body parts on a fish advantage on any part of it that is a protein (truncus, 15.97%), lipids (truncus, 10.40%), carbohydrates (cauda, 12.55%). Baji-baji fish is a relatively cheap products but have a good nutrient content for consumption, of the increase in potential fish baji-baji has a similar nutritional content with other commercial fish nutrient content.
PENYULUHAN DAN PELATIHAN PEMBUATAN BAKSO DAGING IKAN KEPADA IBU RUMAH TANGGA KOTA TANJUNGBALAI Ahyani Ridhayani Lubis; Marnida Yusfiani; Ayu Diana; Muchsin Harahap
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2022)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v3i2.1848

Abstract

Ikan Tenggiri atau nama latinya (Scomberomorini) ialah ikan laut yang berada di kelautan di Indonesia dan banyak di temukan di lautan Pulau Sulawesi dengan iklim tropis sangat cocok pada habitat ikan tenggiri. Ikan  Tenggiri salah satu sederetan ikan tongkol dan ikan tuna yang mempunyai kandungan gizi asam lemak omega-3 yang dapat mencegah penyakit kanker. Ikan ini memiliki karakteristik daging warna putih dan tebal dan duri dalam tubuh ikan tidak lengket/menyatu dengan daging, berdaging putih, tebal. Banyak olahan ikan tenggiri seperti empek–empek, bakso dan kerupuk ikan yang di sukai masyarakat Kota Tanjungbalai yang termasuk kota pesisir pantai dimana berdekatan dengan lautan memiliki potensi besar dalam produksi bidang perikanan. Untuk tahun 2019 jumlah tangkapan ikan pada Kota Tanjungbalai sebesar 39 734,60 ton. Hal ini bisa dijadikan acuan untuk bisa dijadikan pemanfaatan sumber bahan untuk pendapatan keluarga. Untuk itu diperlukan pelatihan pembuatan bakso bagi kaum ibu-ibu untuk menambah ketrampilan dengan tujuan dapat menunjang penghasilan rumah tangga. Metode yang dilakukan pada pengabdian masyarakat ini metode waterfall yaitu penyuluhan, pelatihan dan hasil. Dari hasil pelatihan ini didapatkan bahwa kaum ibu-ibu sangat antusias dalam kegiatan tersebut dan diharapkan peserta mempunyai sikap enterpreuner.
Perbandingan Chitosan buatan dari hasil samping industri pembekuan udang dengan Chitosan komersil terhadap pengawetan mutu kesegaran ikan Nila (Oreochromis niloticus) Marnida Yusfiani; Ayu Diana; Anggi Ansari Ansari
Jurnal Pertanian Tropik Vol. 6 No. 3 (2019): JURNAL PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (573.267 KB) | DOI: 10.32734/jpt.v6i3.3175

Abstract

Bahan pengawet yang sering digunakan adalah bahan kimia, namun bila digunakan denganberlebihan dapat membahayakan kesehatan, sehingga bahan pengawet yang kami gunakan yaituchitosan sebagai bahan pengawet makanan yang alami dan aman digunakan. Boraks sebagaipengenyal dan formalin sebagai pengawet bakso masih ditemukan di masyarakat, sehingga perludicarikan alternatif penggantinya yang lebih aman dan sehat. Chitosan sebagai pengawet alamimerupakan salah satu alternatifnya. Tujuan penelitian ini adalah untuk mengetahui manfaat chitosanbuatan dan membandingkannya dengan chitosan komersil sebagai pengawetan dalammempertahankan mutu kesegaran pada ikan nila (Oreochromis niloticus). Metode dalam penelitianadalah metode eksperimen dengan melakukan pengawetan ikan nila. Berdasarkan karakteristikchitosan yang dibuat sudah mendekati dengan chitosan komersil karena perbedaan nilai pengujianyang dilakukan tidak jauh beda antara chitosan buatan dengan chitosan komersil.
PELATIHAN DESINFEKSI PENCEGAHAN PENULARAN VIRUS COVID-19 DI RUMAH DAN FASILITAS UMUM Marnida Yusfiani; Ahyani Ridhayani Lubis; Sri Rafiqoh; Muchsin Harahap; Ayu Diana
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v4i1.2424

Abstract

Pandemi COVID-19 yang masuk tahun 2019 telah merubah tatanan kehidupan sampai saat ini. COVID-19 menyebar dari manusia ke manusia melalui droplet atau tetesan kecil dari hidung atau mulut. Berbagai upaya telah dilakukan dalam menurunkan penyebaran COVID-19. Peran masyarakat sangat penting melalui tindakan pencegahan dan pengendalian untuk memutus rantai penularan agar tidak terjadi penularan baru. Salah satu di antara pencegahan adalah melalui desinfeksi. Pelatihan ini dilaksanakan pada tahun 2021, metode yang digunakan dalam kegiatan pengabdian ini adalah dengan pendekatan ceramah, demonstrasi melalui pemaparan materi dan pelatihan pembuatan desinfektan dengan menggunakan bahan-bahan yang ada di rumah serta dievaluasi melalui kuesioner sebelum dan sesudah pelatihan. Data nilai jumlah dari nilai pretest sebesar 37 dari 14 peserta dengan rata-rata 2,61 dan jumlah nilai posttest sebesar 48 dengan rata-rata sebesar 3,71 dan selisih 1,09 antara posttest dan pretest. Data hasil dari pretest dan posttest secara keseluruhan dari 14 peserta menunjukkan nilai persentase posttest jauh leih besar dengan nilai 58,98% dan nilai pretest sebesar 41,59% dengan selisih 17,39%. Pelaksanaan pelatihan ini meningkatkan pemahaman masyarakat dalam desinfeksi pencegahan virus di rumah dan fasilitas umum serta cara pembuatan desinfektan
Hanpen Fish Cake, Rough Flathead (Grammoplites scaber) Diversification Product Lubis, Novita Sari; Diana, Ayu; Yusfiani, Marnida
Jurnal Online Pertanian Tropik Vol. 7 No. 1 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (989.747 KB) | DOI: 10.32734/jopt.v7i1.3840

Abstract

ABSTRACT Rough flathead (Grammoplites scaber) is a non-economical and white-fleshed fish. It's suitable for fish-based processing products. Hanpen is one of the Japanese fish cake. Diversification of surimi-based Rough flathead becomes Hanpen. This research studied the consumer acceptance and chemical composition of Hanpen Rough flathead. The experimental methods are used in this research with 3 treatments and Deuteronomy, the addition of surimi Rough flathead A1 = 100 g, A2 = 150 g, and A3 = 200 g. The randomized block data, ANOVA, was performed to analyze the data. The results showed that Hanpen Rough flathead product that can be accepted by panelists is A2 treatment, which scores 7,28 at like level specification. The addition of surimi Rough flathead had a significant effect (p<0,05) on organoleptic test parameters (appearance, aroma, taste, and texture) and proximate tests (crude protein, crude fat, water content, ash content, and carbohydrate) to Hanpen. The highest value of proximate test for three treatments were crude protein = A1 (5,36); carbohydrate = A1 (11,36); crude fat = A2 (0,39); water content = A3 (83,67); dan ash content = A2 (2,84).   References Agustin, T. I. (2012). Mutu fisk dan Mikrostruktur Kamaboko Ikan Kurisi ( Nemipterus nematophorus ) dengan  Physical and Microstructure Quality of Kamaboko Kurisi Fish. JPHPI, Masyarakat Pengolahan Hasil Perikanan Indonesia, 15(1), 18–26. Bozova, B., & Centinkaya, S. (2019). Surimi and surimi products. 2nd International Symposium on Limnology and Freshwater Fiheries. BPS. (2019). Produksi Perikanan menurut Asal Tangkapan di Kota Tanjungbalai 2010 - 2017. Retrieved March 23, 2020, from https://tanjungbalaikota.bps.go.id/dynamictable/2017/07/12/110/produksi-perikanan-menurut-asal-tangkapan-di-kota-tanjungbalai-ton-2010-2017.html Damanik, M. R. S., Sriadhi, Habibi, M. R., & Harefa, M. S. (2018). Diversifikasi Pengolahan Ikan sebagai Upaya Peningkatan Ekonomi Masyarakat Nelayan Desa Bagan Serdang Kecamatan Pantai Labu Kabupaten Deli Serdang. Jurnal Pengabdian Kepada Masyarakat, 23(4), 455–459. Diana, A., & Lubis, A. F. (2018). Peningkatan Potensi Ikan Baji - Baji ( Grammoplites scaber ) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku. AGRINTECH: Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(1), 14–22. Ilza, M., & Siregar, Y. I. (2015). Sosialisasi penambahan minyak perut ikan jambal siam dan minyak ikan kerapu pada bubur bayi untuk memenuhi standar omega 3 dan omega 6. Jphpi, 18, 262–275. https://doi.org/10.17844/jphpi.2015.18.3.262 Jia, R., Katano, T., Yoshimoto, Y., Gao, Y., Nakazawa, N., Osako, K., & Okazaki, E. (2020). Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing. Food Hydrocolloids, 104(February), 105732. https://doi.org/10.1016/j.foodhyd.2020.105732 Karsa, A. (2004). Kebiasaan Makanan Ikan Baji-baji (Grammoplites scaber (Linnaeus, 1758)) di Perairan Mayangan, Subang, Jawa Barat. Institut Pertanian Bogor. Kim, S. K. (2013). Seafood processing by-products: Trends and applications. Seafood Processing By-Products: Trends and Applications, 9781461495(March 2014), 1–597. https://doi.org/10.1007/978-1-4614-9590-1 Kobayashi, Y., Huge, J., Imamura, S., & Hamada-Sato, N. (2016). Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing. Allergology International, 65(3), 272–279. https://doi.org/10.1016/j.alit.2016.01.002 Kwon, Y.-M., & Lee, J.-S. (2013). A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour. Korean Journal of Human Ecology, 22(1), 189–200. Laksono, U. T., Suprihatin, S., Nurhayati, T., & Romli, M. (2019). Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 198–208. https://doi.org/10.17844/jphpi.v22i2.27373 Motamedi, M., Teimori, A., Amiri, V., & Hesni, M. A. (2020). Characterization of age-dependent variability in the flank scales of two scorpaeniformes fishes by applying light and scanning electron microscopy imaging. Micron, 128(September 2019), 102778. https://doi.org/10.1016/j.micron.2019.102778 Nurhadi, B., & Nurhasanah, S. (2010). Sifat Fisik Bahan Pangan. Bandung: Widya Padjajaran. Radityo, C., Darmanto, Y., & Romadhon, R. (2014). Pengaruh Penambahan Egg White Powder Dengan Konsentrasi 3% Terhadap Kemampuan Pembentukan Gel Surimi Dari Berbagai Jenis Ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(4), 1–9. Rijal, M. (2017). Diversifikasi Produk Olahan Ikan Bagi Ibu-Ibu Nelayan di Dusun Mamua Kabupaten Maluku Tengah. Jurnal Biology Science & Education, 6(2), 159–170. Satam, S. B., Sharangdhar, S. T., Sharangdhar, M. T., Sajid, I. K., & Sonawane, U. D. (2004). Surimi : The " High-Tech " Raw Material from Minced Fish Meat. Fishing Chimes, 24(8), 49–55. Silovs, M. (2018). Fish processing by-products exploitation and innovative fish-based food production. Research for Rural Development, 2(May), 210–215. https://doi.org/10.22616/rrd.24.2018.074 Simanjuntak, C. (2016). Hubungan Konsumsi Ikan dengan Tingkat Kecukupan Protein Anak Balita pada Keluarga Nelayan Kelurahan Pasir Bidang Kecamatan Sarudik Kabupaten Tapanuli Tengah. Retrieved from http://repositori.usu.ac.id/handle/123456789/16639 Simanjuntak, C. P. ., & Zahid, A. (2009). Kebiasaan Makanan dan Perubahan Ontogenetik Makanan Ikan Baji-Baji (Grammoplites scaber) di Pantai Mayangan, Jawa Barat. Jurnal Iktiologi Indonesia, 9(1), 63–73. Standar-Nasional-Indonesia. (2013). SNI 2694 Surimi. Jakarta: Badan Standarisasi Nasional. Syahputra, I., & Susetya, I. E. (2018). Struktur Komunitas Moluska di Estuari Desa Bagan Asahan Kecamatan Tanjung Balai Kabupaten Asahan. Aquacoastmarine, 6(4), 122–131. Vikas, Kumar, R., Ganganand, S. S., & Jaiswar, A. K. (2016). Discrimination of Species of Genera Grammoplites and Cociella ( Family : Discrimination of Species of Genera Grammoplites and Cociella ( Family : Platycephalidae ) Occurring in Indian Waters , Based on Multi-variate Analysis. (March 2017). Vikas, Rao, B. M. S., Jaiswar, A. K., & Lakra, W. S. (2018). Taxonomic evaluation of Grammoplites scaber ( Linnaeus , 1758 ) and G . Suppositus ( Troschel , 1840 ) from Indian waters Wardhani, R. M. (2010). Diversifikasi produk olhan ikan ( Abon Tuna , Dendeng Lemuru , Krupuk Rambak Tuna ). Agritek, 11(2), 54–64. Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka. Yu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., & Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies, 60(October 2019), 102305. https://doi.org/10.1016/j.ifset.2020.102305 Yusfiani, M., Diana, A., & Ansari, A. (2019). Perbandingan Chitosan buatan dari hasil samping industri pembekuan udang dengan Chitosan komersil terhadap pengawetan mutu kesegaran ikan Nila (Oreochromis niltoticus). Jurnal Pertanian Tropik, 6(3), 262–269. Retrieved from https://talenta.usu.ac.id/jpt/issue/view/279
Hedonic Attributes of Mussels Sauce as Seasoning : Kajian Uji Kesukaan Saus Kerang sebagai Seasoning Yusfiani, Marnida; Diana, Ayu; Ridhayani, Ahyani; Harahap, Muchsin; Syakura, Abd.
Jurnal Online Pertanian Tropik Vol. 7 No. 2 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.077 KB) | DOI: 10.32734/jopt.v7i2.4309

Abstract

ABSTRACT North Sumatera east coastal, had abundance the type of mussels. The mussels processed limitless as daily dish. Diversification is required the mussels process to become mussels sauce. The aim of the research is to know the panellists acceptance of the mussels sauce. The experimental methods are used in this research with 3 treatments and 3 repetition. The different of mussels were A1, Anadara granosa; A2, Perna viridis; and A3, Anadara cunearca. Hedonic formulation, the research parameter. SNI 01.2346-2006 the hedonic formulation and ANOVA, was performed to analyse the data. The result showed that the mussels sauce product that can be accepted by panellists A21 treatment, which score 4,79 at like level specification. In after taste parameter, A2 had significant effect (p > 0,05). Keywords: mussels, mussels sauce, hedonic, after taste, seasoning. ABSTRAK Pesisir pantai timur Sumatera Utara, memiliki kelimpahan berbagai jenis kerang-kerangan. Olahan kerang terbatas sebagai lauk untuk dikonsumsi sehari – hari. Perlu dilakukan diversifikasi olahan kerang menjadi saus kerang. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap saus kerang. Metode eksperimen yang digunakan dengan 3 perlakuan dan 3 pengulangan. Jenis kerang yang berbeda yaitu A1, Kerang darah (Anadara granosa); A2, Kerang hijau (Perna viridis); dan A3, Kerang bulu (Anadara cunearca).  Parameter pengamatan yaitu uji hedonik. Analisis data menggunakan SNI 01.2346-2006 formulasi hedonik dan Analysis of Varians (ANOVA). Hasil penelitian diperoleh produk yang dapat diterima oleh panelis pada uji kesukaan adalah pada perlakuan A21, dengan nilai 4,79 spesifikasi suka. Pada uji setelah rasa, A2 memberikan pengaruh nyata (p > 0,05). Kata Kunci: Kerang, saus kerang, tingkat kesukaan, setelah rasa, seasoning.
Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda Ridhayani Lubis, Ahyani; Diana, Ayu; Hermanto; Muhajjir
Jurnal Online Pertanian Tropik Vol. 9 No. 1 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.222 KB) | DOI: 10.32734/jopt.v9i1.8517

Abstract

Shrimp is one of the most popular types of seafood. Processed in any way, such as fried, steamed, baked, or made into a salad, shrimp is still delicious to eat. Marinating is the process of soaking meat in a marinade, before it is further processed. This study aims to determine the level of consumer acceptance of the manufacture of swallow shrimp marinade with different spice processing based on the hedonic test and to determine the nutritional content of the best value from the hedonic test of shrimp marinade with different spice processing. The shrimp marinade research method was divided into three stages. The first stage is sample and material preparation, the second stage is making shrimp marinade and the third stage is hedonic and proximate testing of the marinade. The research treatment design used was a completely randomized design (CRD). The results of the study obtained the best value from the hedonic test of shrimp marinade with the criteria of appearance = 6.30, aroma = 6.46, texture = 6.46 and taste = 5.85. The results of the test of the nutritional content of the marinade were based on the best value of the hedonic test results, namely water content = 73.61%, ash content = 5.45%, fat content = 0.31, protein content 19.26% and carbohydrate content 1.38.Keywords: Swallowed shrimp, Marinated, Hedonic Test, Proximate Test
Co-Authors Abd Syakura Ahmad Fauzan Lubis Ahyani Ridhayani Lubis Alfi Najua Nabila Andry Kurniawan, Mhd Anggi Ansari Ansari Anshori, Anggi AR, Nur Hasnah Atika Zarefar Daniel Happy Putra Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita &#039; Dharma, Budi Elvi Suardi Endang Sholihatin Erpiani Siregar Fikri, M. Zakiyul Fortuna Ayu, Dewi Hermanto Imelda Yunita Lubis, Ahyani Ridhayani LUBIS, NOVITA SARI Marnida Yusfiani Marnida Yusfiani Muchsin Harahap Muhammad Zakiyul Fikri Muhammad Zakiyul Fikri Nizar Parinduri, Armansyah Putra, M. Hidayatullah Setia Dharma Rafiqoh, Sri Rahmadini Payla Juarsa Raswen Efendi RATNA SARI Resdati Ridhayani Lubis, Ahyani Ridhayani, Ahyani Rossi, Evy Saragih, Jasman Wanfaber Parningotan Septivan Wismo Pratama Sri Rafiqoh Syahputra, Andri Syahrul &#039; Syahrul Syahrul Syakura, Abd. Thio Zaki Pamungkas Vonny Setiaries Johan Yusfiani, Marnida Yusri, Jum’atri Yuyanti, Sri