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Indah Widiastuti
Teknologi Hasil Perikanan, Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry

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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.
Analisis Keberlanjutan Pengolahan Kerupuk Ikan di Kabupaten Ogan Ilir, Sumatera Selatan Fadel Wahyu Setiofano; Herpandi Herpandi; 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.v6i2.5847

Abstract

The purpose of this research was to assess the status of sustainability from fish ckerekers processing house hold in Ogan Ilir by a multy-dimensional system. The sustainability analysis used a modification method of Rapid Appraisal for Fisherier (RAPFISH). This research used a survey method to read a fact that occurs in location. The visit and interview have been done by using, structure quisionnaires. The data proced as a tabulation and a analised by descriftive method. As a result, the sustainability status of ckerekers processing in ogan ilir was less sustainable, wich indeks value was 2.29. From all dimension, the marketing dimension was the highest indeks value that means enough sustainable. In other hand, the technology dimension was the lower value of sustainable indeks, with status s was not sustainable.
Co-Authors Fadel Wahyu Setiofano Herpandi . Ricky Setyo Aditomo Rodiana Nopianti