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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Jurnal Biodjati Albacore : Jurnal Penelitian Perikanan Laut Aquacultura Indonesiana Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Grouper: Jurnal Ilmiah Perikanan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Research in Community Services International Journal of Quantitative Research and Modeling SENTRI: Jurnal Riset Ilmiah Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Manfish Journal Eduvest - Journal of Universal Studies Jurnal Kajian dan Penelitian Umum Jurnal Perikanan
Evi Liviawaty
Program Studi Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Padjadjaran
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Physics Social Sciences Veterinary Other

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Journal : Jurnal Perikanan

 1 
PERENDAMAN FERMENTASI AIR CUCIAN BERAS DAN GARAM TERHADAP MASA SIMPAN FILET NILA MERAHPADA PENYIMPANAN SUHU RENDAH BERDASARKAN JUMLAH MIKROBA Shilfana Fitriana; Evi Liviawaty; Junianto Junianto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.843

Abstract

Ikan nila merah banyak digemari oleh masyarakat Indonesia, dikarenakan rasa dagingnya gurih dan tebal mirip daging ikan kakap merah. Salah satu produk ikan nila adalah filet nila dengan kulit, memiliki keunggulan yaitu mengandung nilai gizi yang tinggi terutama kandungan protein dan lemak, namun memiliki kekurangan yaitu cepat mengalami penurunan mutu. Strategi untuk mengurangi jumlah bakteri bisa melalui penambahan senyawa pengawet alami. Fermentasi air cucian beras yang ditambah dengan konsentrasi garam menghasilkan senyawa asam laktat yang anti bakteri sehingga dapat memperlambat pertumbuhan bakteri. Penelitian ini bertujuan untuk menentukan konsentrasi garam pada fermentasi air cucian beras yang paling baik terhadap masa simpan filet nila merah berdasarkan jumlah mikroba pada penyimpanan suhu rendah (5-10. Metode penelitian yang digunakan adalah eksperimental dengan empat perlakuan masing- masing secara duplo, yaitu melakukan perendaman selama 30 menit terhadap filet nila dengan penambahan fermentasi air cucian beras pada setiap konsentrasi (0%, 2%, 3%, 4%). Hasil penelitian menunjukan bahwa rata-rata nilai pH filet nila merah tanpa perlakuan selama penyimpanan cenderung lebih tinggi jika dibandingkan dengan filet nila merah yang diberi perlakuan. Hal ini dikarenakan tidak adanya senyawa yang mengontrol fermentasi air cucian beras. Filet nila merah tanpa perlakuan hanya memiliki masa simpan selama 6 hari, sedangkan filet nila merah dengan perlakuan memberikan masa simpan lebih lama sekitar 7-8 hari. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan konsentrasi garam 3% pada fermentasi air cucian beras merupakan konsentrasi yang paling baik, dan dapat memperpanjang masa simpan filet nila merah sampai hari ke-8 berdasarkan jumlah mikroba pada penyimpanan suhu rendah (5-10.
Penggunaan Larutan Fermentasi Kulit Singkong dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba Pada Penyimpanan Suhu Rendah Shally Auliyatul Hakim; Evi Liviawaty; Subiyanto Subiyanto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.928

Abstract

This research was conducted to analyze the best salt concentration in the cassava peel fermentation solution to extend the shelf life of red tilapia fillets based on the number of microbes during low temperature storage (5°-10°C). Soaking red tilapia fillets using fermented cassava peel solution with various added salt concentrations consisting of 4 treatments, namely 0% (control), 2%, 3% and 4%, soaking for 30 minutes for each fillet according to the treatment. The parameters observed were the number of bacterial colonies and the degree of acidity (pH), each parameter was carried out in duplicate. For concentrations of 0%, observations were made on days 1, 3, 6, 7, 8, 9, while for concentrations of 2%, 3% and 4%, observations were made on days 1, 4, 7, 8, 9, 10, 11 and 12. The results of the study showed that soaking red tilapia filets using fermented cassava skin solution, namely adding 3% salt concentration, had the best effect on shelf life during low temperature storage with an acceptance limit of up to the 11th day with TPC value is 2,5 x 106 and a pH value is 6,5.
KARAKTERISTIK ORGANOLEPTIK PEDA KEMBUNG RENDAH GARAM SELAMA PENGENDALIAN LINGKUNGAN DENGAN PENGGUNAAN KADAR GARAM YANG BERBEDA Usman Lubis; Evi Liviawaty; Lantun Paradhita Dewanti; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.942

Abstract

Peda is one of the fermented products made through a spontaneous fermentation process, namely fermentation without starter bacteria. Environmental control is one of the important stages in peda fermentation because at this stage it requires the growth of fermentation bacteria originating from within the fish body. Salt is used during environmental control because salt can inhibit the growth of spoilage microbes and provide a suitable environment for fermentation microbes. The purpose of this study was to determine the use of appropriate salt levels to control the environment for the growth of fermentation bacteria so that the final product produced has uniform quality and the most favorable organoleptic characteristics. This research was conducted in December 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science, Padjadjaran University. The method used in this research is an experimental method by controlling the fermentation environment for 7 days consisting of six treatments, namely using salt in levels of 0%, 15%, 20%, 25%, 30%, and 35%, with observations made on day 1 to day 7, organoleptic tests were conducted by 15 semi trained panelists. The results of the organoleptic test were analyzed using non-parametric statistics with the Friedman test, if there is a significant difference then a further test of multiple comparison is carried out and the Bayes test is carried out for decision making. The results showed that the best treatment was the treatment using 20% salt content for 7 days with a pH value of 6.3; moisture content of 61.5%; salt content of 11.79% with a median characteristic value of appearance 5, aroma 7, texture 5, and taste 7 which was the most preferred treatment by panelists.
THE USE OF RICE WASHING WATER FERMENTATION SOLUTION AND VINEGAR ON THE SHELF LIFE OF RED TILE FILET BASED ON THE NUMBER OF MICROBES IN LOW TEMPERATURE STORAGE Luther, Abraham; Liviawaty, Evi; Haetami, Kiki
Jurnal Perikanan Unram Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.1413

Abstract

Tilapia fillets are very susceptible to quality degradation. Therefore, efforts need to be made to maintain the quality of tilapia fillets with preservation methods using natural materials such as rice washing water waste. Rice washing water added with vinegar can grow lactic acid bacteria (LAB) through a fermentation process where LAB can fight spoilage bacteria in processed fishery products. The purpose of this study was to determine the use of optimal vinegar concentration in rice washing water fermentation solution to extend the shelf life of tilapia fillets based on the number of bacteria and pH during low temperature storage. The research method used in this study is a descriptive method. The treatment used was the addition of 0%, 0.5%, 1%, 1.5%, 2% vinegar solution and stored at low temperatures (5°-10). The parameters measured included the number of bacterial colonies and the degree of acidity (pH). Concentration 0% observations were made on days 1, 3, 6, 7, 8, 9 while for concentrations of 0.5%, 1%, 1.5%, 2% observations were made on days 1, 4, 7, 8, 9, 10, 11, and 12. The results showed that the fermentation solution of rice washing water with the addition of 1% vinegar concentration was the best for extending shelf life. The treatment of 1% vinegar concentration can maintain the quality of red tilapia fillets until the 11th day with a total of 5.6×107 bacteria and a pH value of 6.70.
THE EFFECT OF FERMENTED RICE WASHING WATER AND VINEGAR SOAKING ON THE SHELF LIFE OF RED TILAPIA FILLETS DURING LOW-TEMPERATURE STORAGE BASED ON ORGANOLEPTIC CHARACTERISTICS Luther, Abraham; Liviawaty, Evi; Haetami, Kiki
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1572

Abstract

Red Nile tilapia (Oreochromis niloticus) fillet is a highly nutritious aquaculture product but is prone to spoilage, thus requiring environmentally friendly preservation innovations. This study aimed to evaluate the effect of fermented rice washing water with varying vinegar concentrations on the organoleptic characteristics of red tilapia fillets during cold storage. The research was conducted experimentally at the Laboratory of Fishery Product Technology, Universitas Padjadjaran, using five vinegar concentration treatments (0%, 0.5%, 1%, 1.5%, and 2%), and organoleptic parameters observed included appearance, odor, mucus, and texture. Data were analyzed using the Friedman test and Bayesian analysis. The results showed that the treatments significantly affected fillet shelf life, particularly in maintaining appearance and mucus up to day 11 of storage. The 1% vinegar concentration was identified as the most effective treatment in preserving fillet freshness during refrigeration. In general, the combination of fermented rice washing water and vinegar can serve as a natural preservative alternative to extend the shelf life of fishery products.
Co-Authors Achmad Rizal Ainy Justicia Anjelly Maulina Ardani, Ravena Destia Atik Nur Latifah Atikah Nurhayati Auliyatul Hakim, Shally Ayi Yustiati Az-Zakiy, Muhammad Luthfi Azhari Jaya Permana Azizia, Annisa Dewi Nur Azka Layalia Asandri Christin Jelita, Christin Jelita Deni Ramdani Dewanti, Lantun Paraditha Dini Puspita Wardani Dyah Hafizha Nadhira Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Eri Bachtiar Fadly Pratama Widjaya Farhansyah, Muhammad Fathurohman, Raqil Gilang Fauzi Rachmansyah Fitriana, Shilfana Haganta, Louise David Herman Hamdani Herman Hamdani Heti Herawati Ibnu Dwi Buwono Iis Rostini Ima Nur Halimah ISKANDAR Iskandar - Iskandar Iskandar Iwang Gumilar Junianto - Junianto - - Junianto . . JUNIANTO JUNIANTO Junianto Junianto Karimah Syakirotin Kiki Haetami Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Latif, Arya Zikri Maulana Luther, Abraham Mochamad Rudyansyah Ismail Mochamad Untung Kurnia Agung Muammar Alno Muhamad Fauzan Muhammad Aulia Rahman Santoso Muhammad Mush'ab Al Mujahid Mutiara Insani Nawang Nila Ririsanti Nia Kurniawati Nia Kurniawati Nia Kurniawati Nia Kurniawati Nielam Vioni Nitie Ismi Otong Suhara Pratama, Rusky Raihan Wandri Samara Rama Aditya Putra Rifky Ardytiandi Rika Rosmawaty Rina Novita Pranawaty Rita Rostika Riyadi, Reihan Slamet Roffi Grandiossa Rohmah, Tuhpatur Rosa - Handayani Rosidah . Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Saffanah, Kayla Zahira Salsabila, Lulu Salsabila, Reza Santi Amelia Sapinatun Namira Septhyani, Anisa Dwi Shally Auliyatul Hakim Shilfana Fitriana Subiyanto Subiyanto Subiyanto Subiyanto Syarifudin Sahlan Syauqibik, Achmad Trisyandi Imanudin Usman Lubis Usman Lubis, Usman Vanie Elsis Mariana widiastuti, Mia Yeni Mulyani Yudi Nurul Ihsan Yuli Andriani Yuniar Mulyani Zahidah Zahidah, Zahidah