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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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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.
Penggunaan Larutan Fermentasi Kulit Pisang Cavendish dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba pada Penyimpanan Suhu Rendah widiastuti, Mia; Liviawaty, Evi; Subiyanto, Subiyanto
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 2 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i2.764

Abstract

Filet is a food ingredient that is easily damaged and spoiled, so efforts are needed to extend the shelf life of filet by preserving it using low temperature storage and natural preservatives. This research aims to determine the salt concentration in the cavendish banana peel fermentation solution that is best for the shelf life of tilapia fillets. The method used in this research was experimental with four treatments, namely soaking tilapia filets in a fermented solution of cavendish banana peel with a salt concentration of 0%, 2%, 3% and 4% for 30 minutes, then storing at low temperature (5-10̊C). Observations of fillets treated with 0% salt concentration were carried out on days 1, 3, 6, 7, 8 and 9 of storage, while fillets treated with salt concentrations of 2%, 3% and 4% were carried out on days 1, 4, 7, 8, 9, 10, 11, and 12 of storage. The parameters observed were the number of bacteria (TPC) and the degree of acidity (pH), each carried out in duplicate. The research results showed that tilapia filets with 0%, 2%, 3%, and 4% salt cavendish banana skin fermentation solution had storage limits each of up to 6 days 19 hours, 7 days 2 hours, 8 days 8 hours, and 7 days 22 hours. Cavendish banana peel fermentation solution and the addition of 3% salt concentration is the best treatment with a Total Plate Count (TPC) value of 3.6 x 106 cfu/g and a pH value at the storage limit of 6.0, and can inhibit the growth of spoilage bacteria to the limit. maximum storage 8 days 8 hours.
ANALISIS PROSES PRODUKSI TIRAM PASIFIK (Crassostrea gigas) DENGAN CANGKANG DAN TANPA CANGKANG: STUDI OBSERVASI DI PERUSAHAAN KOBAYASHI SUISAN, JEPANG Luther, Abraham; Fathurohman, Raqil Gilang; Az-Zakiy, Muhammad Luthfi; Liviawaty, Evi
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 13 No 1 (2025): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jr.v13i1.7168

Abstract

Tiram Pasifik (Crassostrea gigas) merupakan salah komoditas yang banyak peminatnya. Proses produksi tiram memiliki beberapa tahapan penting, mulai dari pemeliharaan, pemanenan, dan proses penanganan tiram pasca panen. Tiram dapat dijual dalam keadaan dengan cangkang maupun tanpa cangkang. Perusahaan Kobayashi Suisan merupakan salah satu produsen tiram Pasifik di Jepang. Tujuan dari penelitian ini adalah menganalisis proses produksi tiram Pasifik dengan cangkang dan tanpa cangkang di perusahaan Kobayashi Suisan. Metode pengumpulan data dilakukan secara observasi dan dianalisis secara deskriptif. Hasil studi menunjukkan bahwa proses produksi tiram Pasifik dalam kondisi dengan cangkang dan tanpa cangkang telah sesuai dengan standar yang berlaku sehingga kualitas tiram dapat terjaga hingga berada ditangan konsumen. Proses produksi tiram diperusahaan Kobayashi Suisan berjalan dengan optimal dan dapat mengatasi kendala yang terjadi.
Masa Simpan Kerang Hijau (Perna viridis) pada Suhu Ruang dengan Uji Organoleptik dan Uji pH Rifky Ardytiandi; Muhammad Mush'ab Al Mujahid; Rama Aditya Putra; Evi Liviawaty
JURNAL RISET RUMPUN ILMU HEWANI Vol. 3 No. 1 (2024): April : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v3i1.2332

Abstract

Green mussels (Pernan viridis) are a marine resource that has good protein content. Of these advantages, there are disadvantages, namely the relatively short shelf life. The method used in this research is organoleptic testing (including texture, appearance, color and odor), pH and weight loss. The aim of this research is to determine the storage time of green mussels at room temperature. The results obtained in the organoleptic test where the appearance of the buffer lasted for 4 hours, the aroma for 4 hours, and the texture for 5 hours. The initial pH was found to be 7.14 after storage for 12 hours at room temperature, the pH was 6.53 and there was a decrease in weight loss of 11 g. From this research it was found that the longer the storage time, the quality of green mussels (verna piridis) will decrease.
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.
Pemanfaatan Limbah Cair Tempe Untuk Kultur Chlorella sp. Sebagai Bahan Baku Biodiesel Latif, Arya Zikri Maulana; Zahidah, Zahidah; Liviawaty, Evi; Herawati, Heti
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 8 (2025): SENTRI : Jurnal Riset Ilmiah, Agustus 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i8.4386

Abstract

The increasing demand for fossil fuel energy (BBM) has driven the development of renewable energy sources, one of which is biodiesel derived from microalgae. Chlorella sp. is a promising microalga due to its high lipid content. This study aims to determine the optimal concentration of tempeh wastewater for culturing Chlorella sp. to maximize lipid production as a raw material for biodiesel. The culture was carried out for five days using different treatments of tempeh wastewater: 0% (control using Walne fertilizer), 3%, 5%, 7%, and 9%. Observed parameters included temperature, pH, dissolved oxygen, nitrate, phosphate, cell density, and lipid content, with lipid extraction performed using the Soxhlet method. The culture temperature ranged from 25-27°C, pH increased from acidic to neutral, and dissolved oxygen levels decreased at higher wastewater concentrations. The highest cell density was found in the 7% treatment (8.45 million cells/mL), although it was not significantly different from the other treatments. The highest lipid content was obtained at 3% wastewater (40.3%), which was higher than the control (21.3%) and other treatments. The decrease in lipid content at higher wastewater concentrations was attributed to toxicity and reduced media quality. It is concluded that a 3% concentration of tempeh wastewater is optimal for enhancing lipid production in Chlorella sp. as a sustainable biodiesel feedstock.
Penambahan Tepung Ikan Teri Terhadap Tingkat Kesukaan Nori-Like Berbahan Baku Ulva lactuca Dan Eucheuma cottonii Amelia, Santi; Liviawaty, Evi; Rostini, Iis; Pratama, Rusky Intan
Juvenil Vol 6, No 3: Agustus (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i3.31453

Abstract

ABSTRAKNori merupakan produk olahan rumput laut yang dikeringkan berbentuk lembaran tipis. Bahan alternatif pembuatan nori-like yaitu Ulva lactuca dan Eucheuma cottonii yang banyak ditemukan di Indonesia. Penambahan tepung ikan teri pada pembuatan nori-like diharapkan dapat memengaruhi karakteristik fisik, karakteristik sensori meliputi kenampakan, aroma, tekstur, dan rasa serta tingkat kesukaan produk nori-like. Tujuan penelitian ini adalah untuk menentukan tingkat penambahan tepung ikan teri yang tepat pada pembuatan nori-like agar menghasilkan produk yang paling disukai. Metode yang digunakan adalah eksperimental terdiri dari empat perlakuan penambahan tepung ikan teri yaitu 0%, 1,5%, 3%, dan 4,5%. Parameter yang diamati pada penelitian ini yaitu uji tingkat kesukaan (hedonik) dengan panelis sebanyak 20 orang dan uji karakter fisik (Texture Profile Analisis dan aktivitas air). Uji hedonik dianalisis menggunakan statistik non-parametrik dengan uji Friedman, selanjutnya dilakukan uji lanjutan perbandingan berganda (multiple comparison) dan uji Bayes untuk pengambilan keputusan. Hasil penelitian uji hedonik menunjukkan bahwa nori-like dengan penambahan tepung ikan teri perlakuan 3% merupakan perlakuan yang paling disukai oleh panelis dengan nilai kesukaan kenampakan 7,4; aroma 8,3; rasa 7,9 dan tekstur 7,9. Nilai karakteristik fisik perlakuan 3% adalah kekerasan 423,0 gf; daya patah 3,42 N; kerenyahan 1.450 gf; dan aw 0,45.Kata Kunci: karakteristik fisik, nori-like, rumput laut, tepung ikan teri, tingkat kesukaanABSTRACTNori is a processed seaweed product that is dried into thin sheets. Alternative raw materials for making nori-like products are Ulva lactuca and Eucheuma cottonii, which are widely found in Indonesia. The addition of anchovy fish flour in the production of nori-like products is expected to influence the physical characteristics, sensory characteristics including appearance, aroma, texture, and taste, as well as the preference level of the nori-like product. The objective of this study was to determine the appropriate level of anchovy fish flour addition in nori-like production to produce the most preferred product. The method used was experimental, consisting of four treatments with anchovy fish flour additions of 0%, 1.5%, 3%, and 4.5%. The parameters observed in this study were preference tests (hedonic) with 20 panelists and physical characteristic tests (Texture Profile Analysis and water activity). The hedonic test was analyzed using non-parametric statistics with the Friedman test, followed by multiple comparison test and Bayes test for decision making. The results of the hedonic test showed that the nori-like product with 3% anchovy fish flour addition was the most preferred by panelists, with liking scores for appearance 7,4; aroma 8,3; taste 7,9; and texture 7,9. The physical characteristic values for the 3% treatment were hardness 423.0 gf; fracturability 3,42 N; crispness 1,445.03 gf; and water activity 0,45.Keywords: anchovy fish flour, nori-like, physical characteristics, preference level, seaweed
Co-Authors Achmad Rizal Agung, Mochamad Untung Kurnia 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 Syakirotin, Karimah 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 Zain, Balqis Aliya