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Lia Handayani
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Analisis Proksimat Tepung Buah Pandan Laut (Pandanus tectorius) Zimmi Hernandes; Lia Handayani; Indria Mahgfira
Jurnal TILAPIA Vol. 6 No. 2 (2025): Juli 2025
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.v6i2.5993

Abstract

The fruit of the screw pine (Pandanus tectorius Park) is a biological resource that has not been optimally utilized, despite its potential as a nutrient-rich food source. This study aims to evaluate the chemical characteristics of screw pine fruit flour through proximate analysis. Fruit samples were collected from Gampong Ladong, Aceh Besar, then dried and ground into flour that passed through a 50-mesh sieve. The results of the proximate analysis showed that the flour contained 10.42% moisture, 7.22% ash, 1.98% fat, 2.79% protein, and 77.59% carbohydrates. These characteristics indicate that screw pine fruit flour has a feasible nutritional value and potential to be developed as an alternative food ingredient.
Karakteristik Kerupuk Ikan Baung Dengan Jenis Pati Berbeda Hendri Gunawan; Lia Handayani; Rulita Maulidya
Jurnal TILAPIA Vol. 6 No. 2 (2025): Juli 2025
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.v6i2.6493

Abstract

This study aimed to evaluate the effect of different starch types on the physical, chemical, and organoleptic characteristics of baung fish (Hemibagrus nemurus) crackers. Three types of starch were used in the cracker formulations: tapioca starch (P1), sago starch (P2), and cornstarch (P3). The analyses included expansion ratio, organoleptic evaluation (taste, aroma, color, and texture), and proximate composition (moisture, ash, fat, protein, and carbohydrate content). Organoleptic data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test for significant differences, and Bayes analysis to determine the best treatment. The results showed that crackers made with tapioca starch (P1) exhibited the highest expansion ratio. Organoleptic testing indicated that P1 was most preferred in terms of taste (8.83±0.461) and texture (8.50±0.820), while the best aroma was recorded for P2 (7.90±1.269), and the most preferred color was found in P3 (7.50±1.737). Proximate analysis revealed that P1 had the highest moisture (9.35%), fat (2.52%), and protein (11.23%) contents. The highest ash content was observed in P3 (5.72%), while P2 showed the highest carbohydrate content (77.72%).
Inovasi Gelatin Halal dari Kulit Ikan Kambing-Kambing (Abalistes stellaris): Perbandingan Asam Asetat dan Belimbing Wuluh sebagai Agen Perendaman Putri Ardila; Lia Handayani; Rulita Maulidya
Jurnal TILAPIA Vol. 7 No. 1 (2026): Januari 2026
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.v7i1.6596

Abstract

: Indonesia, as a maritime nation, holds considerable potential in the fisheries sector, particularly in the utilization of by-products such as fish skin waste, which remains underexploited. One promising source is the unicorn leatherjacket (Abalistes stellaris), whose skin is rich in collagen and suitable for gelatin production. This study evaluated the potential of A. stellaris skin waste as a gelatin source using two soaking agents: (A) acetic acid (CH₃COOH) and (B) bilimbi (Averrhoa bilimbi) juice, each applied at concentrations of 1%, 3%, and 7%. The extraction process involved soaking, controlled heating, and drying. Results demonstrated that the highest yield (32%) was obtained from treatment A2 (3% CH₃COOH), followed by A1 (27%), A3 (27%), B2 (19%), B3 (17%), and B1 (15%). The best-yielding treatments from each group were further analyzed for gelatin quality. Gelatin from A2 exhibited 10.35% moisture, 3.76% ash, and 67.64% protein, while B2 contained 8.45% moisture, 32.26% ash, and 53.49% protein. These results indicate that gelatin extracted with 3% CH₃COOH more closely meets commercial standards (protein >65%, ash <5%). Variations between treatments were attributed to differences in drying efficiency and demineralization during extraction. Overall, the findings highlight the potential of A. stellaris skin as a sustainable raw material for gelatin production, with strict process control being crucial to ensure high product quality.
Co-Authors ABDUL HAMID Aldira Plora Saleri Aulia Putri Dolorosa, Maretty Twentyna Erikta Defsuar Farida Rahmawati Hendri Gunawan Indria Maghfirah Indria Mahgfira Indria Mahgfirah Ismarica Ivonda Vicana Pandang Muhammad Riandi, Muhammad Novita Sari Nurhayati Nurhayati Nurhayati Oktala, Rosananda Pradana, Hengki Putri Ardila Qoni’ah Nur Wijayanti, S.Ikom., M.Ikom Rida Sunarti Rulita Maulidya Rulita Maulidya Said Muhazzir Siti Nurul Hikmah Teuku Muhammad Haja Almuqarramah Yeni Melia Abdullah Zimmi Hernandes