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All Journal Media Teknologi Hasil Perikanan Sainstek NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jurnal Dinamika Pengabdian (JDP) Industria: Jurnal Teknologi dan Manajemen Agroindustri JFMR (Journal of Fisheries and Marine Research) Syntax Literate: Jurnal Ilmiah Indonesia Jambura FIsh Processing Journal Jurnal Abdi Insani Bubungan Tinggi: Jurnal Pengabdian Masyarakat Research Review: Jurnal Ilmiah Multidisiplin Applied Environmental Science Journal of Fisheries & Marine
Lukman Mile
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Journal : Research Review: Jurnal Ilmiah Multidisiplin

 1 
Mutu Kimia Dan Organoleptik Pempek Ikan Lele Dengan Subtitusi Tepung Buah Mangrove (Rhizophora mucronata) Potabuga, Chandra; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.66

Abstract

This research aims to analyze the effect of mangrove flour substitution on the quality of pempek made from catfish which includes organoleptic (hedonic) and chemical quality. This research consists of formulation, hedonic organoleptic characteristics, selected products and chemical characteristics of selected products. The treatment in this research was the substitution of mangrove flour for tapioca flour with concentrations of 10g, 15g, and 20g. This research was designed using Kruskal Wallis to obtain hedonic organoleptic data and analyzed using Nonparametric Tests K Independent Samples. The analysis results were continued with Duncan's further test. Determination of selected products is carried out using the Bayes test. The results showed that pempek made from tapioca flour with the substitution of 10g, 15g and 20g mangrove flour had a significant effect on all organoleptic (hedonic) parameters, except appearance. Based on the analysis of the selected products, it was found that the pempek product with 15 g of mangrove flour substituted had chemical characteristics, namely a protein content of 10.44%; water content 40.43%; fat content 20.72%; ash content 1.79%; and carbohydrate content 26.63%. Meanwhile, the chemical test results for control or without substitution of mangrove flour were protein content 7.77%, water 37.54%, fat 28.38%, ash 1.11% and carbohydrates 25.21%.
Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting) Moh Azrul; Mile, Lukman; Djailani, Fernandy
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.67

Abstract

This research aims to determine the influence of different salt concentration on the quality characteristics of salted mackerel fhis (restreliger kanagurata) using the dry salting method. This research consists of three treatmen factors with three replications, namely salt concentrations of 5%, 15%, and 25%. The data analysis employs a Completely Randomized Designe (CRP) and is futher tested using Duncan’s method. The best treatmen was determined using De Garmo analysis. The results indicate that the best treatmen for processing dry salted mackerel fhis was whit a salt concentration of 15%, which obtained organoleptic values with the following quality specifications: intact appearance, moderately clean, satisfactory taste, specific type, without additional flavor, solid texture, compact, flexible, moderately dry, nearly natural odor, and slightly added odor. The moisture content was 11.83%, the ash content was 1.49%, and the total plate count was 8.06 x 103.
Pengaruh Penambahan Lawi-Lawi (Caulerpa Sp) terhadap Karakteristik Produk Selai Nanas (Ananas Eomosus) Podungge, Moh. Jamal H.; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.75

Abstract

This research aims to determine the formula and level of panelists' preferences as well as the chemical quality of pineapple jam with the addition of lawi-lawi. The treatment in the research was the addition of lawi-lawi with concentrations of A (75%), B (50%) and C (25%). The organoleptic data obtained was processed using Kruskall Wallis analysis and chemical data using a Simple Completely Randomized Design. Further test results use Duncan's advanced test. The results of the research showed that the pineapple jam formula obtained was by adding different lawsi-lawi: A (75%), B (50%) and C (25%) with the other ingredients used being the same (pineapple 100g, sugar 65g and citric acid 0.2g). Panelists preferred pineapple jam with the addition of 75% lawi-lawi (formula B). Pineapple jam formula A (75% lawi-lawi), has chemical quality characteristics; sugar content 60.20%, viscosity 1875cp, dissolved solids 65.20% and calcium 1.04%. Formula B (50% lawi-lawi) has a sugar content of 57.70%, viscosity of 900cp, soluble solids of 65.61% and calcium of 1.02%. Formula C (25% lawi-lawi) has a sugar content of 51.68, a viscosity of 550cp, soluble solids of 67.13% and calcium of 0.94%. This study shows that pineapple jam with a 75% addition of lawi-lawi (formula A) is most preferred by panelists and has good chemical quality. Overall, the addition of lawi-lawi at various concentrations affects the organoleptic and chemical characteristics of pineapple jam, with the best results at a 75% concentration.
Mutu Kimia Dan Organoleptik Pempek Ikan Lele Dengan Subtitusi Tepung Buah Mangrove (Rhizophora mucronata) Potabuga, Chandra; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.66

Abstract

This research aims to analyze the effect of mangrove flour substitution on the quality of pempek made from catfish which includes organoleptic (hedonic) and chemical quality. This research consists of formulation, hedonic organoleptic characteristics, selected products and chemical characteristics of selected products. The treatment in this research was the substitution of mangrove flour for tapioca flour with concentrations of 10g, 15g, and 20g. This research was designed using Kruskal Wallis to obtain hedonic organoleptic data and analyzed using Nonparametric Tests K Independent Samples. The analysis results were continued with Duncan's further test. Determination of selected products is carried out using the Bayes test. The results showed that pempek made from tapioca flour with the substitution of 10g, 15g and 20g mangrove flour had a significant effect on all organoleptic (hedonic) parameters, except appearance. Based on the analysis of the selected products, it was found that the pempek product with 15 g of mangrove flour substituted had chemical characteristics, namely a protein content of 10.44%; water content 40.43%; fat content 20.72%; ash content 1.79%; and carbohydrate content 26.63%. Meanwhile, the chemical test results for control or without substitution of mangrove flour were protein content 7.77%, water 37.54%, fat 28.38%, ash 1.11% and carbohydrates 25.21%.
Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting) Moh Azrul; Mile, Lukman; Djailani, Fernandy
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.67

Abstract

This research aims to determine the influence of different salt concentration on the quality characteristics of salted mackerel fhis (restreliger kanagurata) using the dry salting method. This research consists of three treatmen factors with three replications, namely salt concentrations of 5%, 15%, and 25%. The data analysis employs a Completely Randomized Designe (CRP) and is futher tested using Duncan’s method. The best treatmen was determined using De Garmo analysis. The results indicate that the best treatmen for processing dry salted mackerel fhis was whit a salt concentration of 15%, which obtained organoleptic values with the following quality specifications: intact appearance, moderately clean, satisfactory taste, specific type, without additional flavor, solid texture, compact, flexible, moderately dry, nearly natural odor, and slightly added odor. The moisture content was 11.83%, the ash content was 1.49%, and the total plate count was 8.06 x 103.
Pengaruh Penambahan Lawi-Lawi (Caulerpa Sp) terhadap Karakteristik Produk Selai Nanas (Ananas Eomosus) Podungge, Moh. Jamal H.; Mile, Lukman; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.75

Abstract

This research aims to determine the formula and level of panelists' preferences as well as the chemical quality of pineapple jam with the addition of lawi-lawi. The treatment in the research was the addition of lawi-lawi with concentrations of A (75%), B (50%) and C (25%). The organoleptic data obtained was processed using Kruskall Wallis analysis and chemical data using a Simple Completely Randomized Design. Further test results use Duncan's advanced test. The results of the research showed that the pineapple jam formula obtained was by adding different lawsi-lawi: A (75%), B (50%) and C (25%) with the other ingredients used being the same (pineapple 100g, sugar 65g and citric acid 0.2g). Panelists preferred pineapple jam with the addition of 75% lawi-lawi (formula B). Pineapple jam formula A (75% lawi-lawi), has chemical quality characteristics; sugar content 60.20%, viscosity 1875cp, dissolved solids 65.20% and calcium 1.04%. Formula B (50% lawi-lawi) has a sugar content of 57.70%, viscosity of 900cp, soluble solids of 65.61% and calcium of 1.02%. Formula C (25% lawi-lawi) has a sugar content of 51.68, a viscosity of 550cp, soluble solids of 67.13% and calcium of 0.94%. This study shows that pineapple jam with a 75% addition of lawi-lawi (formula A) is most preferred by panelists and has good chemical quality. Overall, the addition of lawi-lawi at various concentrations affects the organoleptic and chemical characteristics of pineapple jam, with the best results at a 75% concentration.
Co-Authors ., JULIANA Abdul Kadir Nupu Asri Silvana Naiu Ayong Adiyarto Okong Dade Suhendro Rahman Debriwanti Kakoe Djailani, Fernandy M. Dwi Setijawati Dwi Setijawati Faiza A Dali Fernandy Djailani Fitriani Patra Gunibala, Miston Gustin H Ismail Gustin H. Ismail Happy Nursyam Haris Dino Ishak, Husnul Khatimah Kartika Wulandari Khamal Dami Lemba, Satryani Liki Hasan Maulanan, Risky S Moh Azrul Mohamad Indra Mr. Rudianto Muh Lubis Asrim Nikmawatisusanti Yusuf Nista Ibrahim Novia Hasyim Novika Aulia Nisa Thaib Nuralim Pasisingi Paudi, Riskal Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Ramdan M Pomanto Rasyid, Febriyanti Rieny S Sulistijowaty Rieny Sulistijowati Rimin Lasimpala Rita Marsuci Harmain Riwan Setiawan Setiawan Pasue Rizkito Bay Halimu Rondonuwu, Theovani Cornelia Rudianto, Mr. Shindy H Manteu Sri Nuryatin Hamzah Sri Steviana Limbe Sri Tatin Pakaya Stirman, Muh Rizki Suherman, Sutianto Pratama Theovani Rondonuwu Titik Dwi Sulistiyati Titik Dwi Sulistiyati Wila Rumina Nento Wiranto, Adi Yahya . Yahya . Yahya Suara Yainahu, Julfikri Yuniarti Koniyo