Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal FishtecH Riau Journal of Empowerment Jurnal Pengabdian Masyarakat Bumi Raflesia
Rodiana Nopianti
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN Fakultas Pertanian Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
Fortifikasi Tepung Tulang Ikan Gabus (Channa striata) pada Kerupuk sebagai Sumber Kalsium M. Ryo Andika Putra; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3507

Abstract

The purpose of this research was to investigae of snakehead fish bone meal addition to crackers characteristic. This research was used random block design (RBD). The treatment of snakehead fish bone meal were 0%, 10%, 20%, 30%, and 40%. The parameters of this research were chemical analysis such as water, ash, protein, lipid, carbohidrate and calcium, while physic analysis such as hardness, colour, volume expands, and sensoric analysis such as colour, texture (hardness), aroma and taste. The result showed that treatment gave significant effect on ash, protein, lipid, carbohidrate and calcium, physic analysis such as hardness, volume expands, lighness and chrome, sensoric analysis such as hardness and taste, but they were no effect to water content, hue, and sensoric analysis such as colour and aroma. ash consentration of this crackers interval 2.85%-19.19%, protein was on 1.96%-6.14%, lipid was on 14.75%-19.39%, carbohidrate was on 56.05%-72.00%, calcium was on 21.60mg/100g-572.51mg/100g. The hardness of this crackers was 229.23 gf - 558.92 gf, volume expands was 45.58%-97.30%, lightness was 60.93%-71.03%, chrome was 6.33%-18.70% and hardness of analysis sensoric was 1.96-3.13 and taste was 2.01-3.24. The crackers were added with snakehead fish bone meal had effect on hardness
Karakteristik Selai Lembar Rumput Laut (Eucheuma Cottonii) Dengan Penambahan Komposisi Gula Surya Lencana; Rodiana Nopianti; Indah Widiastuti
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i2.6634

Abstract

The purpose of this research were to know the formulation  and to know the physicochemical of the making of seaweed sheet jam (Eucheuma cottonii) The research was conducted on December 2016 until April 2017. This research method used Randomized Block Design (RBD). The sugar treatment on sheet jam consisted of 50%, 40% and 30%. The parameters of this research were chemical analysis such as water content, ash content, fat, carbohydrate, and coarse fiber while for physical analysis consisted of sensory analysis (color, taste, appearance, flavor and texture). The treatments significantly affected the chemicals parameters such as water and carbohydrate level. The treatments not affected the sensory parameters The water content of seaweed sheet jam produced between 43.78% to 56.52%, ash ranged from 0.26% to 0.57%, fat ranged from 0.2% to 0.27%, carbohydrate ranged from 4.37% to 9.13%. Flavors range from 4.76 (neutral) to 5.4 (like lightly). The best treatment of this research is A1 with 50% of sugar
Karakteristik Sensori dan Fisiko-Kimia Crackers dengan Penambahan Tepung Ikan Sepat Siam (Trichogaster pectoralis) Dahlia Puspita Sari; Rodiana Nopianti; Ace Baehaki
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5843

Abstract

Crackers are a type of biscuits produced through a fermentation process. They are crunchy, have a flat shape and a rather salty taste, and when broken, they show a multi-layered cross-section. A study on the effects of the addition of siamese gourami fish meal on the sensory and physicochemical characteristics of crackers was carried out at the laboratory of Fishery Technology. This research used a randomized block design with five treatments of different types of the concentration of siamese gourami fish meal, i.e. 0%, 5%, 10%, 20% and 30%. The observed parameters were sensory characteristics, physical characteristics (color and crispiness) and chemical characteristics (water content, ash content, protein content, fat content, and carbohydrate content). The results suggest that the addition of siamese gourami fish meal significantly affects the sensory characteristics (appearance, odor, color, texture and crispiness), as well as chemical characteristics (ash content, moisture content, protein content, fat content, and carbohydrate content). The best treatment found in this research was A2 (20 g fish meal : 180 g wheat starch).
PENGARUH PERBEDAAN SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK IKAN ASIN SEPAT SIAM (Trichogaster pectoralis) DENGAN MENGGUNAKAN OVEN Angga Riansyah; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1103

Abstract

The researce objective was to the effect of different drying temperatures and times on the characteristics of fish salted Siamese gourami (Trichogaster pectoralis) using oven. This research was conducted on October until November 2012 in the Fishery Processing Technology Laboratory, Faculty of Agriculture and Bioproses Laboratory, Faculty of Engineering, Sriwijaya University of Indralaya. The research used Factorial Randomized Completely Block design with 3 difference drying temperature and 5 difference time then 2 replicated. The treatment of temperature (50oC, 60oC and 70oC) and time (0, 6, 12, 18 and 24 hours). Parameters observed were moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. The results showed that the difference drying temperature and drying time was significant on moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. Interaction of kinds of different drying temperatures and times had significant effect on moisture content, ash content, protein content and carbohydrate content. The best treatment was combination of T3t2 with oven temperature 70°C for 12 hours with moisture content 39.05%, ash content 6.85%, protein content 42.41 %, fat content 10.22%, carbohydrate content 1.66%, appearance 7.8, aroma 7.08, and flavor 7.08 and texture 7.82
Pembuatan Serbuk Cangkang Keong Mas (Pomacea canaliculata L.) serta Aplikasinya sebagai Penjernih Air Sungai dan Pengikat Logam Berat Kadmium Eko Nopriansyah; Ace Baehaki; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3513

Abstract

This study aims to produce golden snail shell powder that can be used as a purifier and a metal binder on Musi River water. The method used was a randomized block design with two factors, namely the type of purifier treatment (A) consist of golden snails shell powder and shrimp shell chitosan. Purifier concentration factor (B) is 0%, 0.5% and 1%. Data obtained through several stages in a row of manufactured of golden snail powder, application of golden snail shell powder and shrimp shell chitosan, and analyzed the effect of golden snail shell powder and shrimp shell chitosan on turbidity, TDS, pH and Cd concentration of water river. 80 grams of golden snail shell obtained 20 grams of golden snail shell powder. The golden snail shell powder produced known as calcium carbonate (CaCO3). Aplication of golden snail shell powder in water river able to lowering the turbidity 75% at 0.5% concentration and 78% at 1% concentration, increase the value of TDS is still within the threshold in range of 391.5 to 604 ppm, and increasing the pH in range of 5-7 which is still within the tolerance limits corresponding Government Regulation Number 416 of 1990. However, the golden snails shell powder raise the river water Cd concentration from 0.00782 to 0.00815 ppm, while the shrimp shell chitosan capable to lowering the concentration of Cd in river water of 0.00048-0.000518 ppm.
Karakteristik Fisiko-Kimia dan Sensori Kerupuk Pangsit dengan Kombinasi Tepung Ikan Motan (Thynnichthys thynnoides) Riyan Saputra; Indah Widiastuti; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3944

Abstract

The purpose of the research was to know physicochemical and sensory characteristic of dumplings with combination of carp fish meal. The research was conducted on February until March 2016. The research method was used randomized block design (RBD). The treatments were 0%, 2.5%, 5%, 7.5%, 10%, and 12.5% of fish meal. The parameters of this reseach were chemical analysis such as water content, ash content, protein content, lipid content, carbohydrate content, and calcium; physical analysis were elasticity; colour and sensoric analysis (colour, taste and texture). The results showed that treatment gave significant effect on water content, ash content, protein content, carbohydrate content, and calcium; chroma, hue and sensoric analysis (colour, taste, and texture), but there were no effect on lipid content, and lightness. The water content 1.09%-2.86%, ash 1.66%-8.48%, protein 5.92%-12.79%, charbohidrat 41.14%-63.26%, calcium 35.88%-50.90%. The croma of this dumplings crackers were 10.40-24.20%, hue 55.30%-73.70%, texture 501.5-826.7. Colour sensory analysis of dumplings crackers were 2.18-4.18, taste 2.20-4.16, texture 2.62-4.28. The best treatment was A2 (5% combination carp fish meal).
Karakteristik Fisiko-Kimia dan Sensori Nugget Rumput Laut dengan Penambahan Tepung Ikan Motan (Thynnichthys thynnoides) Ricky Setyo Aditomo; Rodiana Nopianti; Indah Widiastuti
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5848

Abstract

The purpose of the research was to know the physicochemical and sensory characteristic of seaweed nugget with an addition of carp fish meal. The research was conducted from March 2016 until February 2017. The research method used a randomized block design (RBD). The treatments were 0%, 10%, 20%, 30% and 40% of fish meal. The parameters of this research were chemical analysis such as water content, ash content, protein content, carbohydrate content, and calcium; physical analysis was hardness, color and sensory analysis (color, taste, and texture). The results showed that treatments gave significant effect on water content, ash content, protein content, lipid content, carbohydrate content, calcium, lightness, chroma, hardness, and taste, but there was no effect on hue, color and texture. The water content was 47.01%-48.19%, ash was 1.29%-4.36%, protein was 2.26%-7.10%, lipid was 11.83%-14.79%, carbohydrate was 26.75%-36.42%, calcium was 15.11 mg/100g-48.46 mg/100g. The lightness of this seaweed nugget were 33.70%-63.43%, chroma 25.00%-35.10%, texture 26.97 gf – 50.80 gf. Taste sensory analysis of seaweed nugget were 2.72 (unlike) – 3.84 (like). The best treatment found in this research was A1.
KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN PETIS AIR REBUSAN KEPALA GABUS (Channa striata) DAN TENGGIRI (Scomberomorus commersoni) DENGAN PERBEDAAN KONSENTRASI GULA KELAPA Gemala Cahya; Ace Baehaki; Rodiana Nopianti
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3528

Abstract

The objective of research was to investigate chemical and physical characteristics especially of amino acids and antioxidative activity of paste made from boiling water snakehead and mackerel head with different concentrations of coconut sugar. The research used Factorial Randomized Completely Design with 2 type of fish and 4 concentration of coconut sugar then two replicated. The treatment from types of fish (snakehead and mackerel) and concentration of coconut sugar (10%, 20%, 30%, and 40%). Parameters obsevased were chemical analysis (water content, protein content, fat content, ash content,  carbohydrates content, amino acids, and antioxidative activity), physical analysis (viscosity) and sensory testing (appearance, texture, odor and taste).  The result showed that the treatment types of fish were significant on 5% level test on water content, fat content, and carbohidrate content. The treatment  concentration of coconut sugar were significant on 5% level test affected in water content, protein content, fat content, ash content, carbohydrate content, and viscosity. But both of these treatments hadn’t effect on sensory paste. Based on SNI 01-2718-1996, the best treatment was combination of A1B1 (snakehead, 10% concentration) and A2B1 (mackarel, 10% concentration) with water content 20,85% and 20,8%, protein content 22,2% and 20,73%, fat content 7,9% and 9,7%, ash content 6,2% and 6,65%, carbohidrate 42,9% and 39,3%, viscosity 205cp and 197cp, antioxidative activity 14.028 ppm and 13,847 ppm, amino acids 7,89% and 8,93 %.
Evaluasi Keamanan Ikan Asap di Dusun I Epil Kecamatan Lais Kabupaten Musi Banyuasin Anton Fuadi; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3509

Abstract

The objective research was to identify and analyze the safety level of smoked fish at traditional processing unit of Epil I, District of Lais, Musi Banyuasin. The research method used descriptive method. Sample was taken from three producers of smoked fish at traditional processing unit of Epil I, District of Lais, Musi Banyuasin. The highest water content of smoked fish was at the third producer (13.13+0.21%) and the lower at the first producer (10.14+3.65%). The highest salt content of smoked fish was at the first producer (0.87+0.35%) and the lower at the third producer (0.84+0.25%). The highest water activity was at the third producer (0.57+0.08) and the lower at the first producer (0.44+0.11). The highest peroxide was at the second producer (5.38+3.15 mg/kg) and the lower at the first producer (5.07+2.47 mg/kg). The highest mold test was at the third producer (3820 cfu/g) and the lower at the first Producer (2560 cfu/g). The highest heavy metal was at the third producer (11.96+9.54 mg/kg) and the lowes at the first producer is 7.11+7.16 mg/kg.
Karakterisitik Bakso Ikan Patin (Pangasius pangasius) dengan Penambahan Karagenan, Isolat Protein Kedelai, dan Sodium Tripolyphospat Dina Defyanti Sinaga; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4447

Abstract

The purpose of this research was to investigate the characteristics of catfish meatball with addition of isolate soy protein, carrageenan and STPP. The Research used a Randomized Block Design (RDB) with five addition of food additives (carrageenan 2%, STPP 0.3% and isolate soy protein 7%). Each treatment was replicated two times. The attributes observed were physical analysis (expressible moisture content, gel strength and folding test), chemical analysis (moisture content, protein content and fat content) and sensory analysis (aroma, taste and colour). The result showed the average value of expressible moisture content was ranged from 0.52%-1.72%, gel strength was 79-172 gf, folding test was 2-4, moisture content was 70.14%-75.41%, protein content was 3.98%-7.13% and fat content was 1.4%-2.16%. Sensory analysis for colour of meat ball was ranged from 3.88-4.56, taste 3.8 - 4.56 and aroma 3.88-4.44. Addition of food additives into catfish meatballs significantly affect (p<0.05) to expressible moisture content, gel strength, protein content, aroma, taste and folding test. But did not significant affect about moisture content, fat content and colours. The chemical analysis showed kind of food additive that can replace the STPP is isolate soy protein. And according to physical analysis the food additive than can repace STPP is combination isolate soy protein and carrageenan as well on the analysis of sensory analysis.
Co-Authors Ace Baehaki Agus Supriadi Andini, Jesicha Angga Riansyah Angga Riansyah Anton Fuadi Asriyatul Hidayah Dahlia Puspita Sari Dian Nugroho, Gama Dina Defyanti Sinaga Eko Nopriansyah Endang Lismawarni Gemala Cahya Gerry Anggara Herpandi . Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Johan Budiman Joni Iskandar M. Ryo Andika Putra Muhamad Iqbal Mutiara Pertiwi Nugroho, Gama Dian Oka Weniarti Gultom Partha Aryani Ricky Setyo Aditomo Ridhowati, Sherly Rinto Rinto Riyan Saputra Rizky Rahmadhini Putri Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Surya Lencana Susi Lestari SUSI LESTARI Vhedila Carina Geraldine Wahyu Perdana Putra Yoedy As Yolanda Cicilia Br. Karo