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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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Journal : KOLONI

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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.
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