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All Journal Media Teknologi Hasil Perikanan Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan JMM (Jurnal Masyarakat Mandiri) Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan ZIRAA'AH MAJALAH ILMIAH PERTANIAN Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Perikanan dan Kelautan
Ita Zuraida
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences Other

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PENAMBAHAN EKSTRAK BUAH PEDADA ( Sonneratia alba) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMBUATAN SKIN LOTION Iin Fatminati; Andi Noor Asikin; Ita Zuraida; Irman Irawan; Andi Mismawati
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 2 (2022): JKPT Desember 2022
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v5i2.10679

Abstract

Skin lotionmerupakan sediaan topikal perawatan kulit dalam produk kosmetika yang berfungsi dalam melembabkan kulit serta melindungi kulit dari pengaruh buruknya paparan cahaya matahari yang dapat menyebabkan sunburn. Tujuan penelitian ini adalah untuk mengetahui senyawa metabolit sekunder yang terdapat di dalam buah pedada (Sonneratia alba) sebagai antioksidan alami pada formulasi skin lotion. Perlakuan berupa penambahan konsentrasi esktrak buah pedada yaitu P0 (0% kontrol), P1(ekstrak 0,5%), P2 (ekstrak 1%), P3 (ekstrak 1,5%), P4 (ekstrak 2%) dianalisis menggunakan RAL sebanyak 3 kali ulangan. Keragaman data dianalisis menggunakan ANOVA dan uji lanjut DMRT. Parameter pengujian mencakup: fitokimia, homogenitas, derajat keasaman (pH), daya sebar, viskositas, serta aktivitas antioksidan. Penelitian menunjukkan hasil ekstrak buah pedada memiliki senyawa alkaloid, flavonoid, kuinon fenolik, steroid, dan juga saponin. Skin lotionyang dihasilkan memiliki karakteristik homogen, pH rata-rata berkisar antara 5,62-7,24, viskositas rata-rata berkisar antara 13.304-26.899 cP, daya sebar rata-rata 6,3-6,9 cm, aktivitas antioksidan (nilai IC50) rata-rata berkisar antara 32,42-133,30 ppm. Perlakuan terbaik berdasarkan aktivitas antioksidan dan karakteristik skin lotionterdapat pada perlakuan P3 (ekstrak 1,5%) dengan nilai IC50 sebesar 43,67 ppm dan memenuhi syarat berdasarkan SNI.
PENGARUH LAMA PENGERINGAN TERHADAP PENERIMAAN KONSUMEN SELAI LEMBARAN BUAH Sonneratia ovata Pratiwi Ariani; Andi Noor Asikin; Bagus Fajar Pamungkas; Ita Zuraida
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 48, No 3 (2023)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v48i3.12598

Abstract

Sonneratia ovata is a mangrove fruit that has a distinctive aroma and sour taste, making it suitable for processing into jam. Slice jam is a modified form of spreadable jam that is more practical in serving. The purpose of this study was to determine the effect of drying time on the consumer acceptance of Sonneratia ovata slice jam. The research used a Completely Randomized Design (CRD) with different drying times for slice jam (120 minutes, 150 minutes, 180 minutes and 210 minutes) and three replications. Data analysis using Kruskal-Wallis, if there is a different between the treatment continued by the Multiple Comparisons test. The results showed that the drying time had a significant effect (p<0.05) on the consumer acceptance of Sonneratia ovata slice jam. 210 minutes of drying time (P4) is the best treatment based on the hedonic test value of appearance, aroma, taste, texture and overall parameters. Panelists like the appearance of Sonneratia ovata slice jam, which has brown reddish color and compact texture, but panelists dislike the smell and the sour taste of slice jam.
Effectiveness of Setting Temperature on Moonfish Surimi Gel (Megalops cyprinoides) Septri Amalia Rosanti; Irman Irawan; Ita Zuraida; Seftylia Diachanty; Bagus Fajar Pamungkas
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.186-191

Abstract

Good characteristics of surimi can be seen from its ability to form a gel, one of which is the temperature setting. This study aims to determine the effectiveness of the setting temperature on the surimi gel of moonfish (Megalops cyprinoides). The study used a completely randomized design with treatments of five temperature setting with three replications. Parameters observed were gel strength, folding test, whiteness and expressible moisture content. The results showed that setting temperature had a significant effect on gel strength, folding test, whiteness degree and expressible moisture content (p<0.05) at 95% confidence level. The setting temperature treatment of 40oC and without setting had the highest gel strength compared to other treatments with the max load values ​​of 59.79 kg/cm2 and 60.63±1.44 kg/cm2, respectively, with a 5-fold test quality value, namely does not crack after being folded into quarters. The best setting temperature for the gel forming ability of fish surimi for moonfish is 40oC and without setting temperature.
Pengaruh Penambahan Isolate Soy Protein (ISP) terhadap Sifat Fisikokimia dan Hedonik Bakso Ikan Lele (Clarias sp.) Pramuji Rahman; Ita Zuraida; Seftylia Diachanty; Bagus Fajar Pamungkas; Ilmiani Rusdin
Juvenil Vol 5, No 4: November 2024
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.v5i4.27293

Abstract

ABSTRAK Ikan lele merupakan ikan berdaging putih yang dapat diolah menjadi berbagai macam produk berbasis fish jelly. Bakso ikan adalah produk diversifikasi hasil perikanan yang dapat dikembangkan dan berpeluang menambah nilai tambah jual (added value), salah satunya dengan penambahan Isolate Soy Protein (ISP). Tujuan dilakukan penelitian ini untuk mengetahui karakteristik fisikokimia bakso ikan lele (Clarias sp.) dengan penambahan ISP. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio daging lumat dan persentase ISP S0 (85% daging lumat: 0% ISP); S1(82% daging lumat: 3% ISP); S2 (80% daging lumat: 5% ISP); S3 (78% daging lumat: 7% ISP), dan S4 (74% daging lumat: 9% ISP), dengan pengulangan sebanyak 3 kali. Parameter uji terdiri dari kadar air, abu, lemak, protein, karbohidrat, uji Expresible Moisture Content (EMC) dan hedonik (aroma, tekstur, rasa, dan warna).  Hasil penelitian menunjukan bakso ikan lele yang ditambahkan ISP memiliki karakteristik fisikokimia meliputi kadar air (56,72%-62,89%), abu (2,08%-2,55%), lemak (0,53%-0,88%), protein (12,27%-15,39%), karbohidrat (21,87%-24,81%), EMC (2,85%-5,02%). Hasil uji hedonik dengan parameter aroma 5,40-5,60 (suka), tekstur 5,10-5,53 (suka), rasa 4,93-5,70 (suka), warna 5,17-5,53 (suka). Uji hedonik terbaik dari segi aroma (5: suka), tekstur (5: suka), rasa (5: suka), dan warna (5: suka) terdapat pada perlakuan S2 (ISP 5%).Kata kunci: Bakso, Clarias sp., EMC, Hedonik, Isolate Soy Protein. ABSTRACTCatfish is a white-fleshed fish that can be processed into various fish jelly-based products. Fish meatballs are a diversified fishery product that can be developed and has the potential to increase added value, one of which is by adding Isolate Soy Protein (ISP). The purpose of this research was to determine the physicochemical characteristics of catfish meatballs (Clarias sp.) with the addition of ISP. The experimental used a Complete Randomized Design (CRD) with the ratio of minced meat and ISP percentage treatments S0 (85% minced meat: 0% ISP); S1 (82% minced meat: 3% ISP); S2 (80% minced meat: 5% ISP); S3 (78% minced meat: 7% ISP), and S4 (74% minced meat: 9% ISP) with 3 repetitions. The parameters consisted of water content, ash, fat, protein, carbohydrate, Expresible Moisture Content (EMC) and hedonic tests (aroma, texture, taste, and color). The results showed that catfish meatballs added with ISP had physichochemical characteristics including moisture content (56.72%-62.89%), ash (2,08%-2,55%), fat (0,53%-0,88%), protein (12,27%-15,39%), carbohydrate (21,87%-24,81%), EMC (2.85%-5.02%). The results of the hedonic test with aroma parameters 5.40-5.60 (like), texture 5.10-5.53 (like), taste 4.93-5.10 (like), color 5.17-5.53 (like). The best hedonic test of aroma (5: like), texture (5: like), taste (5: like), and color (5: like) was found in S2 (ISP 5%).Keywords: Clarias sp, EMC, Hedonic, Isolate Soy Protein, Meatballs
Co-Authors Adlina Ardhanawinata Ahmad Yuli Andi Noor Asikin Andi Noor Asikin Andi Noor Asikin Bagus Fajar Pamungkas Bagus Fajar Pamungkas Bagus Fajar Pamungkas Bagus Fajar Pamungkas Diah Rakhmi Indriani Fitriana Nainggolan Fitriyana Henny Pagoray Iin Fatminati Ilmiani Rusdin Indrati Kusumaningrum Indrati Kusumaningrum Indrati Kusumaningrum Irman Irawan Maulidya Julita Sari Mismawati, Andi Muhammad Guruh Pramuji Rahman Pratiwi Ariani Riski Sulistio Aji Seftylia Diachanty Seftylia Diachanty Septri Amalia Rosanti Stefanus Lupu Kondolele Sukma Sukma Yuliana Nidyasari