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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

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Kandungan Gizi dan Profil Asam Amino Tepung Ikan Sepat Siam (Trichigaster pectoralis) Wahyu Perdana Putra; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5849

Abstract

The purposes of this research were to investigate the nutritional content and profile amino acid of siamese gourami (Trichogaster pectoralis) fish meal. This research was conducted on Agustus 2016 until Oktober 2016. This research method used laboratory experiments and the result then analyzed descriptively. Parameters observed were proximate analysis consisting of moisture content, ash content, fat content and protein content, amino acid analysis and the analysis mineral of calcium and phosphorus. The result showed that water content, protein content, fat content, the ash content of siamese gourami for fish meal material were 79.27%, 5.08%, 3.50% and 3.16% respectively. While water content, protein content, fat content, the ash content of siamese gourami fish meal were 2.68%, 65.21%, 4.22%, 18.65% respectively. According to amino acid analysis, on siamese gourami for the material fish meal had detected 18 amino acid was detected that consist of 10 essential amino acid with the total value 69,437.92 mg/kg and 8 non-essential amino acid with the total value 68,448.62 mg/kg. While for siamese gourami fish meal had detected 18 amino acid that consists of 10 essential amino acid with the total value 366,629.6 mg/kg and 8 non-essential amino acid with the total value 381,846.88 mg/kg. The value for calsium and phosphorus siamese gourami (Trichogaster pectoralis) were 0.0034% and 0.1964% respectively. While the value for calcium and phosphorus of fish meal were 0.004% and 0.26% respectively and the whiteness value was 55.44%.
Pemanfaatan Surimi Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Rumput Laut (Kappaphycus alvarezii) sebagai Bahan Baku Pempek Yoedy As; Rodiana Nopianti; Susi Lestari
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3510

Abstract

The purpose of this research was to determine formulation pempek made from surimi with the addition seaweed flour as raw material that give the best characteristics and quality of pempek. The design was completely randomized design with different rasio of surimi that have been added seaweed powder (3%) and tapioca. Each treatment was repeated 3 times. Parameters observed were chemical analysis (water content, ash content, protein content, fat content, carbohydrate content, and fiber content), physical analysis (whitenees, gel strength), and sensory analysis (hedonic quality test). According to research that was conducted, A2 treatment (formulation pempek with surimi and tapioca ratio 2:2) was the best treatment based on chemical parameters (water content 56.38%, ash content 1.68%, 0.35% fat content, protein content 1, 83%, the levels of carbohydrates by difference 39.75%), physical (whiteness 72.46%, gel strength 501.53%) and sensory (appearance 4.8, the color of 4.76, texture 4.84, aroma 3.68, and taste 4.24).
Diversifikasi Pengolahan Pempek Berbahan Baku Nasi dan Tepung Ikan Sepat Siam (Trichogaster pectoralis) Endang Lismawarni; Rodiana Nopianti; Shanti Dwita Lestari
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4448

Abstract

The purposes of this research were to determine the chemical characteristics of siamese gourami (Trichogaster pectoralis) fish meal, and its application in steamed rice pempek. Different siamese gourami fish meal and tapioka starch ratio was added to steamed rice dought and the physicochemical and sensory characteristics of the end products were analysed. Physical variables product that were observed in the study included gel strength test and color test. Chemical variables observed were moisture, ash, fat, protein, carbohydrate, calcium, and phosphorus levels. Hedonic test was done on appearance, color, texture, aroma and flavor. The result showed, the gel strength value of steamed rice ranged from 181.1 gf to 451.9 gf, whiteness from 50.19 % to 67.96%, moisture content from 30.5% to 45.17%, ash content from 3.0% to 5.8%, protein content from 10.36% to 17.01%, fat content from 5.44% to 10.9%, carbohydrate content from 31.27% to 41.34%, calcium content from 26.58 mg/100 g to 58.35 mg/100 g, phosphorus from 14.43 mg/100g to 69.13 mg/100 g. Hedonic result for all attributes (appearance, aroma, texture, flavor, color) were ranged from dislike to intense like.
Pengaruh Suhu dan Lama Perendaman dalam Air Dingin pada Praperebusan Terhadap Kualitas Bakso Ikan Patin (Pangasius pangasius) Gerry Anggara; Rodiana Nopianti; Herpandi Herpandi
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3941

Abstract

This research studied about the effect of temperature and immersion time in cold water to the quality of catfish (Pangasius pangasius) meatball. This study used a factorial randomized block design models with two factors that were the temperature of water immersion (4 °C, 16 °C, 26 °C) and the immersion time (5, 15) minute. Each treatmens were repeated twice. Parameters observed were chemical analysis that includes moisture content, fat content, protein content and physical analysis that includes the gel strength, expressible moisture, microstructure and sensory analysis in the form of hedonic quality test. The results showed that the treatment temperature and immersion time significantly (p<0.05) affected the water content, gel strength, expressible moisture and sensory, while the levels of protein and fat were not significant. Based on microstructural observations using a SEM (Scanning Electron Microscope) show the structural differences between the samples treated and treated not. The best treatment is the treatment temperature of 4 °C and immersion time of 5 minutes.
Pengaruh Kombinasi Tepung Ikan Sepat Siam (Trichogaster pectoralis) dan Tepung Terigu Terhadap Karakteristik Sensori dan Fisiko-Kimia Mantou Partha Aryani; Rodiana Nopianti; Indah Widiastuti
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5976

Abstract

The purpose of this research was to determine the effect of combinations of fish meal and wheat flour to physicochemical and sensory of mantou. This research used a randomized block design consisted of one-factor treatment with three replications. Factor treatment consists of combinations fish meal and wheat flour 0 g : 100 g, 10 g : 90 g, 20 g : 80 g, 30 g : 70 g, 40 g : 60 g and 50g : 50 g. The parameters observed were physical characteristics (percentage level of development of bread, texture, and Whiteness), chemical characteristics (moisture content, ash, protein, lipid, carbohydrate, calcium and phosphor) and sensory characteristics (color, flavor, aroma, and texture). Result of this research showed that average value percentage level of development mantou were 3.49 to 1.85, texture was 661.53 gf to 1307.13 gf, whiteness was 63.32% to 51.20% moisture content were 35.92% to 30.79%, ash content was 1.73% to 3.99%, protein was 11.20% to 26.75%, lipid was 3.51% to 7.26%, carbohydrate was 47.64% to 31.21%, calcium was 7.21 mg/100g to 25.21 mg/100g, phosphor were 53.54 mg/100g to 51.53 mg/100g, and a sensory test had significantly (Fhitung>Ftabel) for color, flavor, aroma, and texture. The best treatments according to sensory characteristics were 20% of the fish meal.
Pemanfaatan By-Product dari Hasil Produksi Filet Ikan dalam Pembuatan Abon Joni Iskandar; Herpandi Herpandi; 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.v5i1.3515

Abstract

The purposes of this research were to create a diversified product (shredded) made from bone of fish as an alternative on the utilization of by-product fishery products that was rich in calcium, and to know the chemical and sensory characteristics of shredded fish bones of snakehead (Channa striata), fish bones of mackerel (Scomberomorus commersoni), fish bones of machetes (Chirocentrus Dorab), and fish bones of putak (Notopterus notopterus). This research used a randomized block design with four treatments of different types of fish bone (A1 = Fish bones of snakehead, A2 = Fish bones of mackerel, A3 = Fish bones of machetes, A4 = Fish bones of putak). The parameters observed were chemical analysis (moisture content, ash, protein, fat, carbohydrates, calcium, and phosphorus) and sensory test that used hedonic test (appearance, colour, aroma, texture, and taste). The results showed that the treatment of the different types of fish bone significantly effect on levels of fat and phosphorus. The moisture content value of shredded fish bones were ranged from 3.16% - 4.93%, the ash content of 20.47% - 23.75%, the protein content of 5.66% - 8.04%, the fat content 15,13% - 24.54%, the carbohydrate content of 44.92% - 51.44%, the calcium content of 15.91% - 16.87%, the phosphorus content 7.48% - 12.29%, and a sensory test results on all attributes were ranged rather like to like. The best treatment based on test results was obtained in the treatment of sensory A2 (shredded mackerel fish bones).
KARAKTERISTIK FISIK DAN KIMIA PEMPEK KIJING (Pilsbryoconcha sp.) Asriyatul Hidayah; Susi Lestari; 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.v3i1.3530

Abstract

The objective of this research was to investigate the physical and chemical characteristics of bivalvia pempek (Pilsbryoconcha sp.) by using fasting pre-treatment bivalvia to the raw material and different pempek formulation. This research was conducted on February until July 2014 at the Laboratory of Fishery Product Technology, Chemical Laboratory of Technology of Agricultural, Faculty of Agriculture, and Bioprocess Laboratory of Department of Chemical Engineering, Faculty of Engineering, Sriwijaya University. The Factorial Randomized Block Design was used with two treatment factors that were repeated twice. The treatment factors were consisted of pre-treatment to the bivalvia (without fasting and fasting for 24 hours) and comparison of  the composition of bivalvia meat and tapioca flour (1:2, 1:1, and 2:1). Parameters observed were physical analysis (gel strength and degree of white) and chemical analysis (water content, ash, protein, fat, and carbohydrate). The results of this research showed that average value of gel strength of bivalvia pempek ranged from 208.20 gf to 463.70 gf and degree of white percentage ranged from 45.47% to 51.33%. The average value of the water content ranged from 85.50% to 84.20%, ash content from 0.55% to 0.90%, protein content from 3.82% to 7.31%, fat content from 1.26% to 1.91%, and carbohydrate content from 9.83% to 12.05%. The best treatment was fasting pre-treatment by using water for 24 hours with a ratio 50% of bivalvia meat and 50% of tapioca flour (1:1)
Karakterisrik Fisiko-Kimia dan Sensoris Sosis Ikan Gabus dengan Kombinasi Jamur Tiram (Pleorotus sp.) Muhamad Iqbal; 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.v4i2.3511

Abstract

The purpose of this research was to know the characteristics physic, chemical, and sensory fish sausage of snakehead with a combination of oyster mushrooms. This research method using a Random Block Design (RBD). The parameters observed were gel strength and whiteness, water content, ash, fat, protein and crude fiber and sensory analysis include the quality hedonik and folding test. The results showed if the addition of oyster mushroom effect on gel strength and whiteness. For gel strength values from 143.33 to 475.43 gf, whiteness 54.52 to 70%. The best treatment quality fish sausage of snakehead with a combination of oyster mushrooms was the treatment with (95% snakehead and 5% oyster mushrooms). Besides the addition of oyster mushrooms on sausages provide fiber that useful for the body. The examination chemical testing addition of oyster mushrooms increase all observed from the water, ash, protein, fat and crude fiber.
Karakteristik Fisiko-Kimia dan Mutu Sensoris Skin lotion Rumput Laut (Eucheuma cottonii) dengan Penambahan Kolagen Ikan Komersil Rizky Rahmadhini Putri; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3501

Abstract

The purposes of this research were to know the physicochemical characterirics and sensory quality of seaweed skin lotion (Eucheuma cottonii) by adding fish commercial collagen. This research used a factorial randomized block design (RAKF). Treatments this research were by combining of seaweed (0%, 2,5%, and 5%) and fish commercial collagen (0%, 2,5%, and 5%). The parameters in this research were the analysis of physical, chemical, and sensory. For sensory analysis using Friedmen test. The results of this research on pH and color parameters have a significant effect only when the addition of collagen with different concentrations, whereas the viscosity parameter and weight shrinkage give significant effect with addition on of seaweed and collagen with different concentrations. For pH values 6,50-7,41; viscocity 6000 cp – 9000 cp; whiteness 65,30%-76,77%; weight shrinkage 1,78%-5,95%; emulsion stability 100% and sensory assessment on all the attributes was ranged between kind of like to like by doing. The best treatment to the addition of seaweed 5% and collagen 5% (R2K2).
Karakteristik Fisiko-Kimia dan Sensori Bakso Ikan Parang-parang (Chirocentrus dorab) dengan Substitusi Tepung Buah Pedada (Sonneratia caseolaris) Mutiara Pertiwi; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH VOL 7, No 1 (2018)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v7i1.5975

Abstract

The purpose of this research was to know the physicochemical and sensory characteristic of wolf herring's fishballs with flour crabapple mangrove (Sonneratia caseolaris) substitution. The research was conducted from February until May 2017. This research used randomized block design with 5 treatments and was repeated 2 times as the group. The substitution treatments were 0%, 25%, 50%, 75% and 100% of flour apple crab mangrove. The parameters of this research were chemical analysis such as water content, ash content, protein content, lipid content and carbohydrate content. The physical analysis was texture (firmness), and sensory analysis was color, taste, aroma, visible, texture, teeth cutting test, and folding test. The results showed that treatment gave a significant effect on water content, ash content, and protein content. In the physical analysis, the results treatment gave significant effect on texture (firmness) and sensory analysis also a significant effect on visible, color, taste, texture, and folding test. The water content of wolf herring's fish balls 72.61%-79.60%, ash 1.91%-3.50%, protein 6.63%-16.57%, lipid 0.24%-0.38%, and carbohydrate 8.51%-10.01%. The texture (firmness) of this fishballs was 58.80gf-115.60gf. The visible sensory were 5.0-6.12, color 4.96-6.08, aroma 4.96-5.76, taste 4.60-5.64, texture 4.72-5.96, teeth cutting test 5.72-6.56, and folding test 2.84-4.0. Substitution of flour crabapple mangrove 75% and 100% able to make wolf herring's fishballs meet the requirements quality standards of moisture content, ash content, protein content, and fat content for fishball products.
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