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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal TILAPIA
Dwi Apriliani AGS
Universitas Abulyatama
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Journal : Jurnal TILAPIA

 1 
Perbandingan Mutu Kerupuk Teripang (Holuthuria Scabra) Olahan Dengan Kerupuk Komersial Nelfa Yulianti; Dwi Apriliani AGS
Jurnal TILAPIA Vol 1, No 1 (2020): Januari 2020
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v1i1.989

Abstract

In Indonesia, sea cucumbers are widely used as food is from the type of sea cucumber (Holothuria scabra). Sea cucumbers are often processed into dried sea cucumbers and crackers. therefore the researchers made a comparison between the two samples of processed sea cucumber crackers and commercial sea cucumber crackers to determine their quality. Furthermore, to determine differences in the content of the protein content, fat content, ash content, and water content, and hedonic test of crackers cucumbers. The research method is experimental laboratories. The results of testing the protein content of processed sea cucumber crackers by 4.46%, while in commercial sea cucumber crackers by 0.56%, fat content in processed sea cucumber crackers by 0.45%, and in commercial sea cucumber crackers by 0.95%, ash content in processed sea cucumber crackers by 0.01%, and in commercial sea cucumber crackers by 0.51%, and the content of water content in processed sea cucumber crackers was 6.15% and in commercial sea cucumber crackers was 8.94%. The quality of processed sea cucumber crackers and commercial sea cucumber crackers in this study both of the crackers have good quality. The result of hedonic test of processed sea cucumber crackers is 7.44 μ ≥ 8.18 so it is suitable for consumption. In commercial sea cucumber crackers it is 7.56 ≥ μ ≥ 8.26 and is suitable for consumption.
Efektivitas Penambahan Lumatan Daging Ikan Kambing-Kambing (Abalistes Stellaries) Terhadap Karakteristik Cita Rasa Mie Basah Dwi Apriliani Ags; Nurfahmi Nurfahmi; Afwa Hayuningtyas; Sri Untari Puji Rejeki
Jurnal TILAPIA Vol 2, No 2 (2021): Juli 2021
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v2i2.2110

Abstract

Abstract: In order to increase the consumption of fish protein in the community, it is necessary to diversify processed products such as wet noodles with the addition of minced fish. Research on the effectiveness of adding minced fish (Abalistes stellaris) to the taste characteristics of wet noodles took place from October to November 2020 at the Ladong SUPM Processing Laboratory and continued with organoleptic tests in the same place. This research method is experimental laboratories. This study aims to get the right fish meat lumatan (0%, 10%, 20%, 30%) in the manufacture of wet noodles so that it can meet the organoleptic standards and consumer tastes. In organoleptic testing using 6 limited panelists. Each panelist received 12 samples to be tested for taste, color, smell and texture. The results of organoleptic testing on the taste of wet noodles Abalistes stellaris ranged from 7.33-8.67 (liked), color ranges from 7.67 to 8.67 (liked), smells from 6.83 to 8.67 (liked), and textures from 7.50 to 8.33 (liked).Keywords: minced fish (Abalistes stellaris), wet noodles, organoleptic test.Abstrak: Dalam rangka meningkatkan konsumsi protein ikan masyarakat, diperlukan penganekaragaman hasil olahan seperti mie basah dengan tambahan lumatan daging ikan. Penelitian Evektifitas  penambahan lumatan daging  ikan kambing-kambing terhadap karakteristik cita rasa mie basah berlangsung dari bulan oktober sampai dengan November 2020 di Labolatorium Pengolahan SUPM Ladong dan dilanjutkan dengan uji organoleptik di tempat yang sama. Metode penelitian ini adalah experimental laboratories. Penelitian ini bertujuan untuk mendapatkan lumatan daging ikan kambing-kambing yang tepat (0%, 10%, 20%, 30%) dalam pembuatan mie basah sehingga dapat memenuhi standart organoleptik dan selera konsumen. Pada pengujian organoleptik menggunakan 6 orang panelis terbatas. Panelis masing-masing mendapatkan 12 sampel untuk  dilakukan uji rasa, warna, bau dan tekstur. Hasil pengujian organoleptik terhadap rasa mie basah ikan kambing-kambing berkisar antara 7,33-8,67 (suka), warna berkisar antara 7,67 – 8,67 (suka), bau berkisar antara 6,83 – 8,67 (suka), dan tekstur berkisar antara 7,50 – 8,33 (suka).Kata kunci : Lumatan daging ikan kambing-kambing, mie basah, uji organoleptik
Co-Authors Afwa Hayuningtyas Any Kurniawati Azizah Mahary Dewi Kresnasari Nelfa Yulianti Nurfahmi Nurfahmi Prasetyo, Dwi Yanuar Budi Sarmin Sarmin Setyastuti, Aryanti Indah Sri Untari Puji Rejeki