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All Journal Pixel : Jurnal Ilmiah Komputer Grafis Jurnal Ilmiah Mahasiswa FEB Jurnal TILAPIA Jurnal Bisnis dan Manajemen (JURBISMAN) Jurnal Media Akademik (JMA) Sagita Academia Journal
Lia Handayani
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Jurnal TILAPIA

 1 
Gambaran Histologi Hati Ikan Nila (Oreochromis niloticus) Yang Terpapar Pestisida Golongan Organofosfat Yeni Melia Abdullah; Lia Handayani; Nurhayati Nurhayati
Jurnal TILAPIA Vol 3, No 1 (2022): Januari 2022
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v3i1.2576

Abstract

Pestisida golongan organofosfat yang digunakan dalam bidang pertanian untuk membunuh hama dan meningkatkan hasil produksi pertanian untuk memenuhi permintaan pangan yang tinggi akibat meningkatnya populasi penduduk. Akan tetapi penggunaan pestisida golongan organofosfat secara nyata telah meningkatkan hasil produksi, penggunaan yang berlebihan dapat membahayakan organisme akuatik dan mengakibatkan efek jangka panjang terhadap lingkungan perairan. Penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai konsentrasi golongan organofosfat 0,21 ppm; 0,441 ppm; 0,926 ppm; 1.926 ppm; 4,06 ppm; 8,49 ppm terhadap histologi jaringan hati dan ikan nila (Oreochromis niloticus). Pengamatan histologi jaringan hati dan insang memperlihatkan beberapa kerusakan jaringan akibat paparan diazinon, diantaranya: hemoragi, degenerasi hidrofik, kongesti. Penelitian membuktikan bahwa pestisida organofosfat khususnya Diazinon memiliki efek negatif terhadap kelangsungan hidup dan mengakibatkan perubahan histologi jaringan hati ikan nila.
Pemberian Pakan Bersuplemen Arang Aktif dari Tulang Ikan terhadap Reduksi Insektisida Diazinon dalam Tubuh Ikan Nila: Studi Kasus Histologi Insang Ikan Nila (Oreochromis niloticus) Erikta Defsuar; Lia Handayani; Said Muhazzir; Nurhayati Nurhayati; Teuku Muhammad Haja Almuqarramah
Jurnal TILAPIA Vol 3, No 2 (2022): Juli 2022
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v3i2.2823

Abstract

Pestisida mempunyai peranan penting khususnya dalam bidang pertanian. Penggunaan pestisida seperti herbisida, insektisida dan fungisida dimaksudkan untuk meningkatkan produk baik secara kualitatif maupun kuantitatif, akan tetapi disisi lain penggunaan pestisida juga berdampak negatif. Insektisida dapat bersifat persistensi sehingga terjadi bioakumulasi dalam rantai makanan yang akhirnya berdampak pada kehidupan ikan. Penelitian ini bertujuan untuk melihat pengaruh pemberian pakan bersuplemen arang aktif tulang ikan terhadap histologi insang ikan nila yang telah terpapar insektisida diazinon. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) non faktorial, terdiri dari 4 taraf  perlakuan dengan 2 kali ulangan. Penelitian ini dilakukan di Laboratorium Terpadu Fakultas Perikanan Universitas Abulyatama dan pengujian histologi filament insang dilakukan di Central Pet Care yang dimulai 20 September - 09 November 2021. Parameter uji adalah gambaran histologi insang ikan nila. Hasil penelitian menunjukkan bahwa Penambahan arang aktif sebagai suplemen pakan telah mampu mereduksi insektisida dalam tubuh ikan sehingga mampu memperbaiki histologi insang ikan. Penambahan arang aktif tulang ikan kambing-kambing pada dosis 1% terlihat kerusakan insang berupa hiperplasia, lamela interna dan vokuolisasi. Pada dosis 2% terjadi kerusakan insang berupa hiperplasia, adhesi lamela sekunder, vokuolisasi dan degenerasi hidropik. Pada pada dosis 3% terjadi kerusakan hiperplasia lamela eksterna, vokuolisasi, degenerasi hidropik, hemoragi
Perbandingan Komposisi Kimia dan Uji Hedonik terhadap Perisa Menggunakan Bahan Baku Limbah Ikan yang Berbeda Siti Nurul Hikmah; Lia Handayani; Nurhayati Nurhayati
Jurnal TILAPIA Vol 4, No 2 (2023): Juli 2023
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v4i2.4237

Abstract

Abstract:  Fish skin and bones contain high calcium and phosphorus, besides that they also contain minerals, proteins, and volatile compounds (Pratama et al., 2017) so that they can be used as natural flavor enhancers, because the need for natural flavor enhancers is higher due to high awareness consumers of healthy food. Along with the development of science and technology, lifestyle changes towards a healthy life and without preservatives are increasingly resonant. Public knowledge about the dangers of consuming synthetic MSG in the long term is getting higher. So processing fish waste into flavoring is one of the most useful breakthroughs in the world of science. Making a delicious and nutritious flavoring comparable to synthetic flavoring is a challenge. This study used fish broth raw materials TT, KT, TL and maltodextrin. The addition of maltodextrin to food aims to maintain the nutritional content during processing, increase solubility and organoleptic. The purpose of this study was to study the characteristics of natural flavors made from different fish waste and to determine consumer acceptance of products made from the resulting natural flavors. The test parameters observed were proximate analysis and hedonic organoleptic tests. Nonparametric data were analyzed using the Kruskall-Wallis then the Mann-Whitney test and the Bayyes test. The results of the research were carried out using the proximate test, namely the water content in the TT broth was 10.50%, the KT broth water content was 7.99%, and the TL broth water content was 10.46%. The ash content in the TT broth was 12.85%, the ash content in the KT broth was 10.23%, and the ash content in the TL broth was 11.42%. The fat content in TT broth was 1.82%, the fat content in KT broth was 1.80%, and the fat content in TL broth was 1.39%. The protein content in the TT broth was 5.88%, the protein in the KT broth was 6.89%, the protein in the TL broth was 7.54%. Based on the best hedonic organoleptic test, namely leubim bone powder broth with the addition of maltodextrin of 2.63. The results of the hedonic test showed that almost all the parameters tested, namely color, aroma, taste, texture and appearance, had a high average organoleptic score.Keywords:Bubuk Kaldu Perisa Alami , Limbah Ikan, Maltodekstrin
Pengaruh Firming Agent Berbeda terhadap Kerakteristik dan Uji Hedonik Keripik Kulit Ikan Tuna (Thunnus sp.)us sp) Rida Sunarti; Lia Handayani; Indria Maghfirah
Jurnal TILAPIA Vol 4, No 2 (2023): Juli 2023
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v4i2.4226

Abstract

Penelitian bertujuan untuk mengetahui tingkat pengaruh firiming agent berbeda terhadap karakteristik keripik kulit ikan tuna. Penelitian ini menghunakan rancangan acak kelompok (RAK) pola faktorial dengan 2 taraf perlakuan antara natrium bikarbonat NaHCO3  dan kalsium hidroksida Ca(OH)2 serta 3x pengulangan. Faktor pertama yaitu kapur sirih Ca(OH)2 yang terdiri dari A1= 0,5 %, A2= 1% dan A3=1,5% dan faktor kedua dari Natrium Bikarbonat NaHCO3 dengan pengulangan B1=0,5%, B2=1% dan B3=1,5%. Parameter yang diamati antara lain :analisis proksimat yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan organoleptik (tekstur, warna, rasa, aroma dan kenampakan). Hasil penelitian menunjukkan bahwa bagian kulit ikan tidak menunjukkan perbedaan nyata terhadap analisa proksimat, pada uji hedonik antara (tekstur, warna, rasa, aroma dan kenampakan) menunjukkan perbedaan nyata terdapat pada parameter tekstur A1=0,5 dan A3=1,5. Berdasarkan firming agent Bikarbonat NaHCO3 menunjukkan bahwa bagian kulit ikan tidak menunjukkan perbedaan nyata terdahap antara (tekstur, warna, rasa, aroma dan kenampakan).Kata kunci : keripik kulit ikan tuna, Firming agent
Uji Hedonik Kerupuk yang Disubtitusi oleh Lumatan Kulit Ikan Tuna (Thunnus sp.) dan Kulit Ikan Kambing-Kambing (Abalistes stellaris): Variasi Persentase Subtitusi Aulia Putri; Lia Handayani; Indria Mahgfirah
Jurnal TILAPIA Vol 5, No 2 (2024): Juli 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i2.5495

Abstract

Some fish crackers on the market contain carbohydrates and have a high ability to absorb oil. To add nutrition to crackers by adding fish skin mash sturgeon. The purpose of this study was to determine the effect of the addition of fish skin with the same concentration and the substitution of tapioca flour with different amounts on the sensory value (hedonic test) of 30 semi-trained panelists. This study was conducted using experimental laboratory methods, with 2 (two) factors, namely the type of fish skin: tuna skin (thunnus sp) and goat fish skin (abalistes stellaris). Factors for the comparison of fish skin mash: 10%, 20%, 30%, 60% and the comparison of tapioca flour, 70%, 60%, 50%, 20%. The panelists still liked the results of the cracker hedonic test in all treatments, but treatment I (control) had characteristics such as a taste score of 7.33 ± 1.124, aroma 7.37 ± 1.066, texture 7.20 ± 0.887 (brittle and slightly felt like fish skin), and color 7.47±1.106 (generally yellow-white like crackers). The use of mashed fish skin can affect the hedonic value of fish cracker.
Co-Authors ABDUL HAMID Aldira Plora Saleri Aulia Putri Ayyub Hamdanu Budi Nurmana MS Dolorosa, Maretty Twentyna Erikta Defsuar Farida Rahmawati Indria Maghfirah Indria Mahgfirah Ismarica Ivonda Vicana Pandang Lia Handayani, Lia Muhammad Riandi, Muhammad Muhammad Sholikhan Novita Sari Nurhayati Nurhayati Nurhayati Oktala, Rosananda Pradana, Hengki Qoni’ah Nur Wijayanti, S.Ikom., M.Ikom Rida Sunarti Said Muhazzir Siti Nurul Hikmah Teuku Muhammad Haja Almuqarramah Yeni Melia Abdullah