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All Journal WIDYATAMA Jurnal Arbitrer LINGUAL: Journal of Language and Culture Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Pemberdayaan Masyarakat Madani (JPMM) LET: Linguistics, Literature and English Teaching Journal IJBE (Integrated Journal of Business and Economics) Register Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology BASIS (BAHASA DAN SASTRA INGGRIS) Lire journal (journal of linguistics and literature Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Cakrawala Dini : Jurnal Pendidikan Anak Usia Dini English Language and Literature International Conference (ELLiC) Proceedings Adabiyyat: Jurnal Bahasa dan Sastra EDUKATIF : JURNAL ILMU PENDIDIKAN Journal of Pragmatics Research Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Industri Kreatif dan Kewirausahaan Ethical Lingua: Journal of Language Teaching and Literature Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Servite International Journal of English Linguistics, Literature, and Education (IJELLE) ENGLISH FRANCA : Academic Journal of English Language and Education Jurnal Industri Pariwisata Journal of Food Technology and Health Journal of English Development ELLITE: Journal of Education, Linguistics, Literature and Language Teaching Educate: Journal of Community Service in Education Jurnal Pengabdian Masyarakat Bestari (JPMB) Formosa Journal of Sustainable Research (FJSR) JAPI: Jurnal Akses Pengabdian Indonesia Journal on Studies in English Language Teaching (JOSELT) Lire Journal (Journal of Linguistics and Literature) REGISTER JOURNAL
Giyatmi Giyatmi
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PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP MUTU TEH DAUN KETUL (Bidens pilosa L.) Etika, Magdalena; Giyatmi, Giyatmi
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 1 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.496

Abstract

ABSTRAK:  Penelitian ini bertujuan untuk mengetahui suhu dan lama pengeringan terhadap mutu teh daun ketul yang meliputi kadar air, kadar abu, aktivitas antioksidan, organoleptik (warna, aroma dan rasa) teh daun ketul (Bidens pilosa). Penelitian ini dirancang menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 9 perlakuan dan 2 ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) serta uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Perlakuan terdiri dari dua faktor yaitu suhu (50, 55 dan 60°C) dan lama pengeringan (120, 150 dan 180 menit). Hasil penelitan menunjukkan bahwa suhu pengeringan dalam pembuatan teh daun ketul memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar abu, aktivitas antioksidan dan organoleptik (aroma). Penelitian ini menunjukkan bahwa pengeringan pada suhu 60°C dan lama pengeringan selama 180 menit menghasilkan teh daun ketul dengan mutu terbaik yaitu kadar air sebesar 7,25%, kadar abu sebesar 7,52%, aktivitas antioksidan sebesar 8,68% dengan warna agak disukai yaitu kuning agak kecoklatan, aroma agak disukai yaitu agak langu dan rasa agak disukai yaitu sepat.ABSTRACT:The aim of this research was conducted the effect of temperature and drying time on the quality of ketul leaf tea which includes moisture content, ash content, antioxidant activity, organoleptic (color, aroma and taste) of ketul leaf tea (Bidens pilosa L.). This study was designed using a Factorial Completely Randomized Design (RALF) with 9 treatments and 2 replications. The results of the observation were analyzed using Analysis of Variance (ANOVA) diversity analysis and analyzed further by Duncan's Multiple Range Test (DMRT) at 5% level. The treatments consisted of two factors with the temperatures (50, 55 and 60°C) and drying times (120, 150 and 180 minutes). The results showed significantly different effects on moisture content, ash content, antioxidant activity and organoleptic (aroma). This research has shown that drying at temperature 60°C and drying time for 180 minutes produces ketul leaf tea withthe best quality with moisture content 7,25%, ash content 7,52%, antioxidant activity 8,68%, with a rather preferred color that is slightly brownish yellow, the aroma is rather preferred that is rather unpleasant and the taste is rather preferred that is tight.
PENGARUH SUBSTITUSI DAUN KEJI BELING (Strobilanthes crispus) TERHADAP MUTU TEH DAUN KELOR Rifan, Deriva Fali; Azni, Intan Nurul; Giyatmi, Giyatmi
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 1 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.497

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh substitusi daun keji beling terhadap mutu teh daun kelor. Parameter mutu yang digunakan mutu kimia yaitu pH; padatan terlarut; kadar air; kadar abu; aktivitas antioksidan; mutu mikrobiologik: angka lempeng total dan kapang khamir; serta nilai hedonik dari warna, aroma, rasa, dan penerimaan umum. Hasil penelitian menunjukkan bahwa substitusi daun keji beling terhadap teh daun kelor memberikan pengaruh beda nyata dengan taraf signifikansi α=0,05 terhadap semua parameter mutu kimia; angka lempeng total serta nilai hedonik warna, mutu hedonik dan nilai hedonik aroma, mutu hedonik dan nilai hedonik rasa, serta nilai hedonik penerimaan umum dan memberikan pengaruh berbeda tetapi tidak nyata pada mutu mikrobiologik kapang khamir dan mutu hedonik warnapada taraf α = 0,05. Produk terbaik yaitu teh daun kelor dengan substitusi daun keji beling 15% yang memiliki karakteristik mutu kimia berupa pH 7,52; padatan terlarut 1,97%; kadar air 9,44%(b/b); kadar abu 6,52%(b/b); aktivitas anitioksidan IC50 sebesar 5,52 ppm serta mutu mikrobiologik ALT 0 (cfu/mL) dan kapang khamir 0 koloni/g. Selain itu, berdasarkan uji hedonik teh daun kelor memiliki karakteristik warna cokelat agak kekuningan (4,3), aroma agak langu (4,4), rasa hampir tidak sepat (4,5) dan secara umum disukai (4,6), serta memiliki nilai kadar tanin sebesar 0,57%.  ABSTRACT: The objective of this study was to determine the effect substitution of Strobilanthes crispus leaves on the quality of moringa leaves tea and to know the treatment of subtitution which can make the best quality of moringa leaves tea. The quality parameters studied were chemical quality include pH, water content, total solid, ash content, and antioxidant activity; microbiology quality include TPC and mould-yeast; while the organoleptic test include hedonic quality and hedonic score (likeness) of color, smell, taste, and overall acceptance. The results showed moringa leaves tea was significant difference at α=0,05 in all of parameters chemical quality;microbiology quality (TPC) and organoleptic quality hedonic score of color, hedonic quality and hedonic score of smell, taste, and overall acceptance), and was not significant difference at α=0.05 in mould-yeast and hedonic quality of color. The results showed the best quality of moringa leaves tea was with 15% substitution of Strobilanthes crispus leaves with the following characteristics: pH 7,52; water content 9,44%(b/b); total solid 1,97%; ash content 6,52%(b/b); antioxidant activity IC50 5,52 ppm; TPC and yeast-mould zero coloni/g; hedonic score of color 4,3; smell 4,4; taste 4,5 and overall acceptance 4,6; and tannin content 0,57%.
PENGARUH KONSENTRASI KITOSAN DAN LAMA PENYIMPANAN TERHADAP BUAH NAGA MERAH (Hylocereus polyrhizus) TEROLAH MINIMAL Hapsari, Afrilia Ratna; Azni, Intan Nurul; Giyatmi, Giyatmi; Pujilestari, Shanti
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 2 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i2.516

Abstract

ABSTRAK: Buah naga terolah minimal merupakan produk siap saji yang terbuat dari buah segar yang dikupas dan diiris. Karena terbuat dari buah segar, maka produk ini cepat rusak dan memiliki umur simpan yang pendek sehingga menurunkan daya terima konsumen. Pada penelitian ini dilakukan penambahan konsentrasi kitosan sebagai pengawet alami dan variasi lama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan acak Lengkap Faktorial (RALF) dengan dua faktor. Penelitian menggunakan rancangan acak lengkap faktorial (RALF) dengan 2 faktor, yaitu konsentrasi kitosan (A) 0.0%; 1.0%; 1.5%, dam 2.0% dengan lama penyimpanan (B) 0, 1, 2, 3, dan 4 hari dengan dua pengulangan. Kualitas buah naga merah olahan minimalis ditentukan melalui uji organoleptik (uji hedonik dan mutu hedonik terhadap parameter warna, tekstur, aroma, dan rasa), uji kimia sebagai uji penunjang (pH dan aktivitas antioksidan). Hasil penelitian menunjukan bahwa konsentrasi kitosan dan lama penyimpanan terhadap buah naga merah olahan minimalis berpengaruh secara nyata terhadap parameter uji hedonik dan mutu hedonik parameter warna, tekstur, aroma dan rasa. Sedangkan tidak berpengaruh nyata terhadap parameter uji mikrobiologi untuk E-coli dan Salmonella sp. Buah naga merah olahan minimalis dengan mutu yang masih baik, yaitu buah naga merah olahan minimalis dengan konsentrasi kitosan 1.0% dan lama penyimpanan 2 hari memiliki mutu yang masih baik dengan nilai mutu hedonik terhadap warna (nilai 2.9), tekstur (nilai 2.9), aroma (nilai 2.9) dan rasa (nilai 2.9), nilai pH 5.83, dan aktivitas antioksidan 75.14 ppm. ABSTRACT: The minimalis processed red dragon fruit is one of the ready to eat food products made from fresh fruits that have been peeled or cut into pieces. Because it is made from fresh ingredients, red dragon fruit tends to be easily damaged and has a short shelf life that will reduce consumer acceptance. This research was conducted to study the effect of chitosan concentration on minimal processed red dragon fruit during storage. This study used a factorial complete randomized design with 2 factors, namely chitosan concentration (A) 0,0%; 1,0%; 1,5% and 2,0% with storage duration (B) 0, 1, 2, 3 and 4 days. The parameters tested were organoleptic test (hedonic test and hedonic quality of the parameters of color, texture, odor and taste), chemical test asa a supporting test (pH and antioxidant activity). The results showed that those who had significantly different value (α< (0,05)) were organoleptic (color, texture, odor and taste), while the value is not significantly different (α > (0,05)) is the microbiology test (E-coli and Salmonella sp.). the quality of processed minimalist red dragon fruit with the addition of chitosan with a concentration of 1% and 2 days storage time is still of good quality with a hedonic quality value of color (2,9), texture (2,9), odor (2,9) and taste (2,9), pH value 5,83 and antioxidant activity 75,14 ppm.
KARAKTERISASI NATRIUM ALGINAT DARI BANTEN, LAMPUNG DAN YOGYAKARTA Fransiska, Dina; Akbar, Akbar; Rahmawati, Rahmawati; Giyatmi, Giyatmi
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 2 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i2.521

Abstract

ABSTRAK: Pada penelitian ini dilakukan studi mengenai ekstraksi alginat dari beberapa lokasi yaitu Banten, Lampung dan Yogyakarta. Hal ini bertujuan untuk menemukan Na-alginat terbaik dari beberapa rumput laut coklat yang ada. Parameter mutu alginate yaitu kadar air, kadar abu dan kadar abu tak larut asam. Hasil analisis didapatkan alginat dengan mutu terbaik berasal dari daerah Yogyakarta dikarenakan memiliki CAW paling tinggi dan impurities paling rendah pada pengujian secara fisik saat berbentuk rumput laut coklat kering dan memiliki rendemen paling banyak, viskositas paling tinggi, kadar air paling rendah, kadar abu dan abu tak larut asam paling rendah pada pengujian fisik dan kimia saat telah manjadi Na-alginat. ABSTRACT: A study was conducted on alginate extraction from several locations, namely Banten, Lampung and Yogyakarta. It aims to find the best Na-alginate from some of the existing brown seaweeds. Alginate quality parameters are moisture content, ash content and acid insoluble ash content. The analysis results obtained that the best quality alginate comes from the Yogyakarta area because it has the highest CAW and the lowest impurities in physical testing when it is in the form of dry brown seaweed and has the most yield, highest viscosity, lowest water content, ash and ash content. acid insoluble was lowest on physical and chemical tests when it was Na-alginate.
PENGARUH BAHAN PENSTABIL TERHADAP MUTU BIR PLETOK SELAMA PENYIMPANAN Septina, Anggita; Giyatmi, Giyatmi; Sabrina, Nindy
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 2 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i2.524

Abstract

ABSTRAK: Bir pletok adalah salah satu minuman tradisional Betawi yang terbuat dari herbal. Pembuatan bir pletok menghasilkan endapan yang akan mengurangi penerimaan konsumen. Tujuan dari penelitian ini adalah untuk mengetahui efek dari jenis stabilizer pada kualitas bir pletok selama penyimpanan. Penelitian telah dilakukan dengan menggunakan rancangan acak faktorial dengan dua faktor.  Faktor pertama jenis stabilizer (A) yang terdiri 3 taraf, yaitu pektin 0,15%, guar gum 0,10%  dan selulosa mikrokristalin 0,05%.  Faktor kedua periode penyimpanan (B), yang terdiri 5 taraf, yaitu 0, 7, 14, 21 dan 28 hari. Parameter yang dianalisis adalah nilai organoleptik (warna, aroma, rasa dan tekstur), total padatan terlarut, viskositas, stabilitas, pH, vitamin C dan antioksidan. Hasilnya menunjukkan bahwa jenis stabilizer berpengaruh sangat signifikan (α < (0,01)) dari nilai organoleptik (warna, aroma dan rasa), viskositas, stabilitas dan pH, tetapi tidak berpengaruh signifikan (α> (0,01)) terhadap total larut padat. Kualitas bir pletok dengan pektin 0,15% dengan lama penyimpanan 14 hari memiliki kualitas yang masih baik, dengan total padatan terlarut 10,65OBrix, viskositas 32 cPs, stabilitas 100%, pH 6,46,  vitamin C 682,64 mg / 100g, antioksidan 53,87 ppm dan memiliki nilai hedonik untuk warna (4,1), aroma (3,4), rasa (3,6), dan tekstur (3,9). ABSTRACT: Bir pletok is one of the traditional Betawi drinks made from herbs. During storage, bir pletok produces precipitate that will reduce consumer acceptance. The aim of this research was to find out the effect of the type of stabilizer on the quality of bir pletok during storage. Research has been conducted using a randomized design of factorials with two factors.  The first factor was type stabilizer (A) consists of 3 levels, namely pectin 0.15%, guar gum 0.10% and microcrystalline cellulose 0.05%.  The second factor is the storage period (B), which consists of 5 levels, is 0, 7, 14, 21 and 28 days. The parameters analyzed were organoleptic values (color, aroma, taste and texture), total soluble solids, viscosity, stability, pH, vitamin C and antioxidants. The results showed that the type of stabilizer had a very significant effect (α < (0.01)) of organoleptic values (color, aroma and taste), viscosity, stability and pH, but had no significant effect (α> (0.01)) on the total soluble solid.  The quality of bir pletok with 0.15% pectin with a 14-day storage length is still good quality, with total soluble solids of 10.65OBrix, viscosity of 32 cPs, 100% of stability, pH 6.46, vitamin C 682.64 mg/100g, antioxidants 53.87 ppm and has hedonic values for color (4.1), aroma (3.4), taste (3.6), and texture (3.9).
KARAKTERISTIK MUTU PUDING PADA BERBAGAI PERBANDINGAN TEPUNG AGAR-AGAR DAN JUS OKRA Giyatmi, Giyatmi; Zakiyah, Dieny; Hamidatun, Hamidatun
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4 No 1 (2022): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i1.829

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui perbandingan antara jus okra dan juga tepung agar-agar yang digunakan serta persentase dari kedua bahan tersebut dalam pembuatan puding. Dengan perbandingan antara tepung agar-agar dan jus okra adalah 90:10, 80:20, 70:30, 60:40, dan 50:50. Masing-masing resep dilakukan dengan 3 (tiga) kali ulangan. Berdasarkan hasil penelitian perlakuan perbandingan antara tepung agar-agar dan jus okra berpengaruh nyata terhadap kekuatan gel, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, aktivitas anti oksidan, hedonik, dan mutu hedonik. Perlakuan terbaik adalah perbandingan antara tepung agar-agar dan jus okra yaitu 50:50 dengan hasil uji kekuatan gel 501.1 gf, kadar air 84.3%, kadar abu0.73%, kadar protein 2.93%, kadar lemak 0.33%, kadar karbohidrat 11.71%, kadar serat kasar 26.88%, dan aktivitas anti oksidan IC50 3.93 ppm, dengan puding berwarna putih kehijauan, aroma yang tidak langu, rasa yang manis dan tekstur yang lembut.ABSTRACT: This study aims to determine the comparison between okra juice and agar-agar flour used and the percentage of the two ingredients in making pudding. With the ratio between gelatin powder and okra juice is 90:10, 80:20, 70:30, 60:40, and 50:50. Each recipe is done with 3 (three) repetitions. Based on the results of the research, the comparison treatment between agar agar and okra juice had a significant effect on gel strength, water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, anti-oxidant activity, hedonic, and hedonic quality. The best treatment was the ratio between gelatin flour and okra extract, namely 50:50 with gel strength test results 501.1 gf, water content 84.3%, ash content 0.73%, protein content 2.93%, fat content 0.33%, carbohydrate content 11.71%, crude fiber content of 26.88%, and anti-oxidant activity of IC50 3.93 ppm, with a greenish-white pudding, a pleasant aroma, a sweet taste and a soft texture.
WORD FORMATION OF MESSAGING APPLICATIONS FOUND IN PLAY STORE Giyatmi, Giyatmi; Arumi, Sihindun; Setiyono, Mas Sulis
Lire Journal (Journal of Linguistics and Literature) Vol. 5 No. 1 (2021): Lire Journal (Journal of Linguistics and Literature)
Publisher : Elite Laboratory Jurusan Sastra Inggris Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/lire.v5i1.106

Abstract

This study aims at describing the process of word formation used on messaging applications found in Play Store. This is a descriptive qualitative research. The data are messaging applications written in English and in the form of word. To collect the data, the researchers use observation. The analysis data consists of three steps namely data reduction, data display, and verification. There are 56 data found. There are 6 types of word formations; Affixation (4 data), compounding (15 data), blending (4 data), coinage (8 data), clipping (4 data), reduplication (1 data). However, there are 20 messaging application that cannot be classified into the type of word formation such as Path, Line, Lemon, etc. They are simple words that have already existed in English and have been used in everyday communication. Meanwhile, nowadays they are used as a name of messaging application and have the different meaning as the real meaning. The suffixes used in affixation process are –er, -ous, -ster. There are 6 formations of compounding used in the messaging application such as N+N, V+V, N+V, V+N, Adv. + Prep. There are 3 ways of blending process such as taking the whole part of the first word and taking the first syllable of the second, taking the first syllable of the first word and taking the whole part of the second word, taking two syllables from the front part of the first word and taking the last syllable of the second word. Coinage consists of name of company and name of product. There are two types of clipping found namely fore-clipping and back-clipping. Reduplication happens when there is a copying of the partial part of the word. Apparently, there are morphological processes used in life such as word formation to name the messaging application.
Speech Acts Found in English Tourism Slogans Used in Indonesia Giyatmi, Giyatmi; Astuti, Purwani Indri; Wijayava, Ratih
Journal of Pragmatics Research Vol 3, No 1 (2021): Journal of Pragmatics Research
Publisher : State institute of islamic studies salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18326/jopr.v3i1.70-85

Abstract

The research aims at describing the types and functions of speech acts in the tourism slogan in Indonesia. There has already been much research on tourism slogan, but only a few studies focusing on linguistics. To broaden the study of tourism slogans from a linguistics perspective, the research focuses on the speech acts in the tourism slogans. It belongs to descriptive qualitative research by focusing on the phenomena of tourism slogans in society. The data of the research are tourism slogans of some cities in Indonesia found on the internet. The technique of data collection used is content analysis. The technique of data analysis consists of data reduction, data display, and verification. There is no data reduction in this research. Data is displayed in the table and the last step data is analyzed based on the problem statements. The researchers found 31 data of tourism slogans. There are 4 types of speech acts in tourism slogans namely representative speech acts (13 data), directive speech acts (7 data), commissive speech acts (3 data), and expressive speech acts (8 data). The researchers find 3 functions of speech acts in the tourism slogan such as giving information about the history of the city, nickname of the city, hope or idea of the city (19 data), asking (7 data), and promising (5 data). The findings show that there is a tendency to be very simple in the slogans found. Besides, the slogans come with an exclusive appeal by emphasizing the effective component in the message.Keywords: tourism, slogans, speech acts. 
Comparative Study of Antioxidant and Antibacterial Activities of Tropical Citrus Fruits (Juice and Peels) Amelia, Julfi Restu; Safitri, Fildzah Hashfi; Giyatmi, Giyatmi; Azni, Intan Nurul
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.242-249

Abstract

Tropical citrus fruits contain important bioactive compounds with health-promoting properties such as antioxidant and antibacterial properties. This study provided comparative data on the antioxidant and antimicrobial activity of tropical citrus (local lemons, imported lemons, and limes) juice and peel. Antioxidant activity of citrus fruits was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and expressed as IC50. Antimicrobial activity was evaluated against pathogens (E. coli, B. subtilis, S. aureus) using agar diffusion method. The results showed that very strong antioxidants were detected in domestic and imported lemon juice (33.45 ppm; 31.43 ppm) and peel (15.89 ppm; 44.50 ppm). However, lime juice and peel had stronger antioxidant activity (60.35 ppm and 59.54 ppm). The highest zone of inhibition was observed against S. aureus and the lowest was recorded against E. coli. The diameters of the zones of inhibition of local lemon, imported lemon, and lime juice against S. aureus were 26.40 mm, 27.95 mm, and 27.31 mm; E. coli was 15.64 mm, 16.84 mm, and 16.63 mm; and B. subtilis was 17.88 mm, 21.77 mm, and 21.24 mm, respectively. Tropical citrus juice showed higher activity against Grampositive than Gram-negative bacteria tested. Local lemon, imported lemon, and lime peels did not inhibit E. coli, B. subtilis, and S. aureus. Keywords: Antibacterial, Antioxidant, Lemon, limes, Tropical citrus
The Influence of Acid and Cooking Methods on The Quality of Fish Meal Processed from by-products of Catfish Fillet Processing Suryaningrum, Theresia Dwi; Ellya, Ellya; Fateha, Fateha; Setiawati, Natalia Prodiana; Mardiyana, Indri; Supriyanto, Agus; Nurhayati, Nurhayati; Giyatmi, Giyatmi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.800

Abstract

Catfish fillet processing produces a by-product dominated by heads (25- 28%) and bones (11-13%). This study aims to process fish meal from by- products of catfish using different treatments, namely soaking in a 4% formic acid solution (F) and a 4% hydrochloric acid solution (H), as well as cooking techniques involving boiling (R) and steaming (K). Observations were made on the yield, pH, proximate analysis, calcium content, NPN (non-protein nitrogen), TBA (thiobarbituric acid), microbiological tests, sensory evaluation, and amino acid profiles. The research showed that soaking in acid caused a decrease in pH, protein content, and TBA and increased the fat content of the resulting fish meal. The optimal treatment for the highest quality fish meal is steaming without acid treatment. In this treatment, the protein content meet  the requirements of the SNI 01.2725.01.2013 as grade 3 fish meal, with a yield of 22.83%, a pH of 6.86, a moisture content of 6.2 ± 0.3%, an ash content  of 27.33 ± 0.7%, and a protein content of 45.5 ± 1.3%. Analysis of the amino acid profile of fish meal from that treatment showed a better amino acid composition compared to commercial fish meal. The fish meal  contained essential amino acids in sufficient quantities, with higher levels compared to the amino acid standards set by FAO/WHO 2013 for human nutritional needs, and met the requirements as a nutritional ingredient for fish and livestock feed.
Co-Authors Adi Deswijaya Agus Supriyanto Akbar Akbar Anitasari, Dhesy Annisa Retno Utami Ardian Prima Putra Arin Arianti Batubara, Siti Chairiyah Devi Valeriani Diana Natalia Dwi Wahyuni Ekayana Sangkasari Paranita Ellya, Ellya Endang Dwi Hastuti Erlangga, Sandi Etika, Magdalena Fateha, Fateha Fransiska, Dina Hamidatun Hamidatun, Hamidatun Hapsari, Afrilia Ratna Ika Murtiningsih Iman Basriman Intan Nurul Azni Jarwanti, Jarwanti Jubaidah, Asih Julfi Restu Amelia, Julfi Restu Maharani, Maya Dewi Dyah Mardiyana, Indri Mas Sulis Setiyono Mas Sulis Setiyono Mas Sulis Setiyono, Mas Sulis Nindy Sabrina Nunun Tri Widarwati Nurhayati Nurhayati Paramitta Purbosari Purwani Indri Astuti Putri, Adinda Putri, Rahma Novianti Eka Edsa Rahayu, Martini Rahmawati, Rahmawati Ratih - Wijayava Ratih Wijaya Ratih Wijayava Ratih Wijayava Ratih Wijayava Ratnasari, Kania Rifan, Deriva Fali Safitri, Fildzah Hashfi Samuel, Reno Septina, Anggita Shanti Pujilestari, Shanti Sihindun Arumi Sihindun Arumi Siska MY, Ani Sri Katoningsih Sulistyaningsih Sulistyaningsih Suryaningrum, Theresia Dwi Veronika Unun Pratiwi Zakiyah, Dieny