Article Per Year (5 Year)
p-Index From 2021 - 2026
1.405
P-Index
This Author published in this journals
All Journal Warta Pengabdian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Agritechno JURNAL PERIKANAN TROPIS Authentic Research of Global Fisheries Application Journal (Aurelia Journal)
Nirmala Efri Hasibuan
Politeknik Kelautan dan Perikanan Dumai
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Engineering Environmental Science Immunology & microbiology

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Karakteristik Fisiko-Kimia Kukis dengan Penambahan Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) Nirmala efri hasibuan; Sumartini Sumartini
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 2 (2022): Desember 2022
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v17i2.842

Abstract

Tulang ikan tenggiri (Scomberomorus commerson) merupakan salah satu limbah industri pengolahan ikan yang dapat digunakan sebagai sumber mineral. Pada penelitian ini tepung tulang ikan tenggiri dimanfaatkan sebagai bahan pengisi pada pembuatan kukis dan diharapkan mampu meningkatkan kandungan nutrisinya. Tujuan penelitian ini untuk mengetahui pengaruh fortifikasi tepung tulang ikan tenggiri pada pembuatan kukis terhadap sifat fisik, kimia dan mutu sensori (hedonik) kukis yang dihasilkan. Kukis dibuat dengan variasi perlakuan penambahan tepung tulang ikan yaitu 0, 10%, 20%, dan 30 %. Parameter yang diamati adalah hedonik, protein, karbohidrat, lemak, abu, air, kalori, kalsium, fosfor dan hardness. Hasil penelitian menunjukkan bahwa kukis dengan penambahan tepung tulang ikan tenggiri memiliki kalsium, fosfor, protein, lemak, kadar abu dan hardness yang lebih tinggi dibandingkan dengan kontrol. Berdasarkan hasil penelitian diperoleh bahwa sifat fisik, kimia dan hedonik kukis terbaik dihasilkan dari perlakuan fortifikasi tepung tulang ikan 10%, dengan kadar air 4,24%, protein 7,22 %, karbohidrat 55,40%, lemak 27,38%, abu 3,24%, kalsium 7,76%, fosfor 5,31 %, kalori 520 kkal, hardness 21,06 N, dan nilai rata-rata hedonik berdasarkan parameter kenampakan, bau, rasa, dan tekstur adalah 6,9-7,8. ABSTRACTNarrow-barred spanish mackerel fish bone (Scomberomorus commerson) is one of the fish processing industrial waste that can be used as a mineral source. In this study, the narrow-barred spanish mackerel fish bone flour was used to fortify the manufacture of cookies and is expected to increase the nutritional content. The purpose of this study was to determine the effect of adding the narrow-barred spanish mackerel fish bone flour to the manufacture of cookies on the physico-chemical properties and sensory quality (hedonic) of cookies based on experimental method. Cookies were made with variations in the addition of fish bone flour, namely 0, 10%, 20%, and 30%. Parameters tested were hedonic value, protein, carbohydrate, fat, ash, moisture, calories, calcium, phosphorus and hardness. The results showed that cookies with the addition of narrow-barred spanish mackerel bone flour had higher calcium, phosphorus, protein, fat, ash content and hardness compared to controls. Based on the results of the study, it was found that the best physico-chemical properties and hedonic of cookies were obtained from the addition of 10% fish bone flour. Cookies from this treatment had moisture content of 4,24%, protein 7,22%, carbohydrates 55,40%, fat 27,38%, ash 3,24%, calcium 7,76%, phosphorus 5,31%, calories 520 kcal, hardness 21,06 N, and hedonic average value based on appearance, odour, taste, and texture parameters of 6,9-7,8.
Physicochemical and hedonic characteristics of mangrove tea (Sonneratia sp) formulated with four types of sweeteners Nirmala Efri Hasibuan; Sumartini Sumartini; Nabila Syakirah Hasibuan; Agusta Putri Balqis Linda Soeharso; Evi Maya Sari
Aurelia Journal Vol 8, No 1 (2026): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v8i1.19873

Abstract

The use of various types of sweeteners in herbal drinks is a strategy to increase consumer acceptance, especially for mangrove-based tea products that are rich in bioactives but have a tart taste and distinctive aroma. This study aims to analyze the effect of four types of sweeteners: white sugar, palm sugar, palm sugar, and honey on the physical characteristics and consumer preference levels for mangrove tea, while also determining the best treatment. The study was conducted using a formulation of 3 g of mangrove leaf powder brewed with 200 mL of water and added sweeteners according to the treatment, then tested for pH, color (L*, a*, b*), viscosity, total titratable acid, total sugar, and a hedonic test by 30 untrained panelists. The results showed that honey had the greatest effect on physical aspects, marked by the lowest pH (6.62), the highest viscosity (1.32 mPa·s), and the darkest color with an increase in the a* and b* components. Palm sugar and palm sugar produced caramel color characters due to the Maillard component, while white sugar showed the most neutral character in all parameters.The hedonic test showed that palm sugar obtained the highest scores in the attributes of taste (8.3±0.8), color (7.9±0.8), appearance (8.0±0.8), aroma (8.1±0.7), and overall (7.2±0.8), while white sugar had the lowest scores with values of taste (6.8±0.9), color (6.5±1.0), appearance (6.9±0.9), aroma (7.0±0.8), and overall (6.1±0.9). The type of sweetener was proven to have a significant influence on physical quality and consumer preferences. The most effective treatment in improving the sensory quality of mangrove tea was the use of palm sugar.
Natural sweetener-based herbal mangrove coffee (Avicennia marina) formulation as a local functional beverage innovation Sumartini Sumartini; Nirmala Efri Hasibuan; Kurnia Sada Harahap; Evi Maya Sari; Agus Setiyoko
Aurelia Journal Vol 8, No 1 (2026): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v8i1.18209

Abstract

Herbal coffee based on local natural ingredients has the potential to become a functional beverage innovation with high nutritional and bioactive value. This study aimed to formulate and evaluate the physical, chemical, and sensory characteristics of mangrove herbal coffee (Avicennia marina) using four types of natural sweeteners: palm sugar (GS), coconut sugar(GA), honey (GM), and refined sugar(GP). The herbal coffee powder was prepared from A. marina fruit through soaking, drying, and roasting at 120–150°C, followed by blending with each sweetener formulation. Analyses included physical parameters (color, solubility, moisture content, bulk density), chemical composition (total phenolics, total sugar, pH), proximate composition (carbohydrate, protein, fat, and energy), and sensory evaluation using a 9-point hedonic scale. The results indicated that sweetener type significantly affected product quality. The palm sugar formulation showed the highest total phenolic content (16.87 mg GAE/g) and the most balanced taste, whereas the honey formulation had the highest total sugar and energy values (34.77 g/100 g; 191.7 kcal/100 g). Sensory evaluation revealed that mangrove coffee with palm sugar and coconut sugar achieved the highest preference scores for color, aroma, and taste (mean scores 7.2–7.4). Formulations with palm-based sweeteners exhibited the best balance between physical quality, bioactive content, and consumer acceptability. This study highlights the potential of A. marina as an innovative local raw material for functional beverage development that supports sustainable utilization of coastal resources.
Co-Authors Agus Setiyoko Agusta Putri Balqis Linda Soeharso Anisa Rohaini Apri Mujiyanti Apri Mujiyanti Aulia Azka Basri Basri Bayythi Jaynaythi Bobby Demeianto Boby Wisely Ziliwu Evi Maya Sari Iskandar Musa Juniawan Preston Siahaan Muh Suryono Muhammad Ali Rozaki Muhammad Nur Arkham Nabila Syakirah Hasibuan Neni Septia Emzuhri Putri Wening Ratrinia Rizqi Ilmal Yaqin Rudi Efendi Sellen Gurusmatika Sumartini Sumartini, nFN Yuniar Endri Priharanto