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All Journal Berkala Perikanan Terubuk Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat KOLONI
Lucia Dewi Indrayani Manurung
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PEMBUATAN FLAVOR LIMBAH UDANG (Panaeus monodon) DENGAN KOMPOSISI BUMBU YANG BERBEDA Lucia Dewi Indrayani Manurung; Mustakim Mustakim; Erpiani Siregar
Berkala Perikanan Terubuk Vol 42, No 1 (2014): Februari 2014
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.604 KB) | DOI: 10.31258/terubuk.42.1.9-20

Abstract

Utilization of prawn waste into optimal flavor has not donein the freezingshrimp industries in Tanjung Balai City. More than 100kg of shrimp waste fromPT SEF Tanjung Balai each time the production. Therefore, it is necessary touseaflavor of shrimp waste with different seasonings formulation to determine the bestflavor formulations. The method usedwasan experimental method to utilizeshrimp waste into flavor. The designusedwas acompletely randomized design(CRD) with three non-factorial treatments and three replications. The resultsshowed the best treatment wasA 1 of organoleptic parameters, different treatmentA 1 to A 2 and A 3 of the flavor and aroma, texture and appearance while notsignificantly different. Proximatetest results showed each treatment were notsignificantly different. Likewise with TPC and PDA test molds and bacteria stillfound no safe limit.Keywords: Flavor, Shrimp Waste, Different Herb of Formulation
Pengaruh Metode Pembuatan Tepung Ikan Beloso (Saurida Tumbil) Terhadap Nilai Gizi Dan Organoleptik Tepung Ikan Beloso (Saurida Tumbil) Manurung, Lucia Dewi Indrayani; Lubis, Ahyani Ridhayani; Siahaan, Wahyuni
KOLONI Vol. 3 No. 3 (2024): SEPTEMBER 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v3i3.660

Abstract

Beloso fish (Saurida tumbil) is a marine fish that has an elongated body shape that can reach 40 cm, has scales, and the lateral line is above the pectoral fins. The body of this fish is silvery white on the stomach and brownish gray on the back. Beloso fish are often found in shallow coastal waters and are distributed in tropical and subtropical areas. Beloso fish is a fish that is less popular with the public. This research aims to determine the process of making beloso fish meal using a completely randomized design (CRD) with four treatments and three repetitions. Treatment 1 (A0) Control (Without temperature application), treatment 2 (A1) Boiling (80 - 90 0 C for 1 hour), treatment 3 (A2) Steaming (80- 90 0 C for 1 hour) and treatment 4 Acetone extraction (A3) (5 ml acetone in a separating funnel) to obtain 12 experimental units. Based on the results of organoleptic tests, the panelists' most preferred treatment for Beloso flour was A21 (Steaming), color characteristics with an average value of 8.87, while the average value of aroma characteristics was 8.73 and the average value of texture characteristics was 8.93. . Meanwhile, the proximate test results in treatment A01 (control) where the water content met SNI No. 01-2175-1992 with a value of 9.82 and A32 (extract) treatment had the highest protein value, namely 82.54
Studi Pembuatan Biskuit Tepung Tulang Ikan Tenggiri Dengan Formulasi Berbeda Sebagai SUmber Kalsium Dan Fosfor Ridhayani, Ahyani; Siregar, Rohimah; Manurung, Lucia Dewi Indrayani; Nurhayati, Nurhayati
KOLONI Vol. 2 No. 2 (2023): JUNI 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i2.513

Abstract

Many people do not know the benefits and processing of fish bones, so the fish bones are thrown away and only become waste. One of the efforts to utilize this waste is to process fish bone waste into bone meal in making biscuits made from mackerel fish bones. This study aims to determine the acceptable formulation of wheat flour and mackerel bone meal by panelists in the manufacture of mackerel bone meal biscuits through the panelist's preference test (hedonic) and to determine the highest value of calcium and phosphorus of mackerel fish bone flour biscuits. This study used a randomized block design (RBD) method with one factor, namely the concentration of mackerel bone meal which consisted of 4 treatment levels, the ratio between wheat flour and mackerel bone meal was 100:0 g (A1), 95:5 g (A2). , 90:10 g (A3), 85:15 g (A4). The best formulation results based on the hedonic (liking) test were treatment A3 (7.67) with a very high level of liking. Meanwhile, the highest levels of calcium and phosphorus were in the A4 treatment with respective values of 3.3406 and 1.3573. This shows that the formulation of 90 g of wheat flour and 10 g of mackerel fish bone flour made the biscuits very liked by the panelists. Meanwhile, the more mackerel bone meal added, the greater the calcium and phosphorus value of the biscuits.   Keywords: mackerel fish bone meal, biscuits, hedonic, calcium, phosphorus
Studi Peneriman Konsumen Terhadap Stick Todak (Xiphias Gladius) dengan Penambahan Daging dan Tulang yang Berbeda Manurung, Lucia Dewi Indrayani; Lubis, Ahyani Ridhayani; Sutriana, Sutriana
KOLONI Vol. 2 No. 4 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i4.557

Abstract

Swordfish is a type of marine fish with an upper jaw and an elongated snout shaped like a flat and strong sword measuring almost one-third the length of the fish's body. The long and strong snout is used to kill its prey. This fish is widely found in the Pacific Ocean, Atlantic Ocean and Indian Ocean. Swordfish are included in the group of fish that swim at high speed. This fish can reach speeds of 96 km / h. Swordfish is a form that is less attractive to the public. The treatments used in making swordfish sticks were A1 (200 grams 0% bone), A2 (125 g meat and 75 g bone), A3 (100 g meat and 100 g bone), A4 (75 g meat and 125 g bone). . This research uses hedonic test and proximate test. The parameters tested were hedonic (appearance, aroma/smell, taste and texture), with a proximate test (moisture, ash, fat, protein and carbohydrate content). The results showed that the manufacture of swordfish sticks with the addition of meat and bones with different concentrations resulted in the appearance, aroma/smell, taste and texture favored by consumers. A1 treatment on appearance got a value (7.56), A1 treatment on aroma/smell got a value (7.18), A1 treatment on taste got a value (7.66) and the level of preference for A1 treatment on texture got a value (7.40 ). The proximate/chemical test results obtained water 2.36, ash content 3.38, protein content 10.65, carbohydrate content 22.48 and fat 37.31.
The The Increase value of Trash Fish and Sort Fish through Diversification of Processed Fishery Products as an Alternative Businesses to Community in Teluk Nibung District, Tanjungbalai Asahan Siregar, Erpiani; Manurung, Lucia Dewi Indrayani; Siregar, Rizki Febriansyah; Syahputra, Sofyan Anwar
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.163 KB) | DOI: 10.32734/abdimastalenta.v5i2.4404

Abstract

Teluk Nibung is one of the sub-districts in Tanjungbalai Asahan City which has fishery potential. This district is also the center of fishery activities. Loading and unloading activities on ships and fish auction places a byproduct in the form of trash fish. From information in the field, it is known that this trash fish is often not used, especially during the big season. Usually used as flour to become animal feed or cat food. The economic value of this fish is very low, ranging from IDR 1000 to IDR 5000. From the survey results, it is known that the condition of this fish is still very fresh in accordance with the provisions of (Indonesian standard of fresh fish) SNI 2729: 2013 fresh fish. As perishable material it is necessary to handle and process it. This activity was carried out in the Lingkungan Kapias Pulau Buaya by inviting partners of housewives. In general, only 10% of housewives in this neighborhood work in the formal sector, therefore processing trash fish into fish drgaon-feet, fish fingers, and shredded fish needs to be done because besides being delicious, it is almost popular with all groups. Methods of this activity include counseling, lectures / discussions, training and hands-on practice. The results of the activities carried out received an enthusiastic welcome from the partners / participants. Active partners ask questions, discuss and participate in direct practice. It is hoped that a follow-up to this activity will form a business unit that will be economically independent.
Co-Authors Erpiani Siregar Lubis, Ahyani Ridhayani Mustakim Mustakim Nurhayati Nurhayati Ridhayani, Ahyani Siahaan, Wahyuni Siregar, Rizki Febriansyah Siregar, Rohimah Sutriana, Sutriana Syahputra, Sofyan Anwar