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All Journal Jurnal Harpodon Borneo Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech
Laode Muhamad Hazairin Nadia
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan IPB Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Telepon (0251)8622909-8622906, Faks. (0251)8622915
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology

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KOMPOSISI KIMIA DAN ASAM LEMAK JUVENIL IKAN NILA GIFT (Oreochromis niloticus) PADA BERBAGAI UMUR PANEN Nadia, Laode Muhamad Hazairin; Huli, La Ode; Rejeki, Sri; Zubaydah, Wa Ode Sitti; Nadia, La Ode Abdul Rajab
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.829 KB) | DOI: 10.33772/jstp.v5i1.11545

Abstract

ABSTRACT   The purpose of this study was to determine chemical (water, ash, protein, and lipid contents) as well as fatty acids (saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acid (PUFA) composition of juvenile tilapia GIFT at the harvesting period of two, three, and four weeks. This study used a completely randomized design (CRD), consisting of one treatment (harvesting period of two, three, and four weeks) and three repetitions. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The harvesting period of two, three, and four weeks had a significant effect (P<0.05) on chemical and fatty acids composition. Lipid contents decreased significantly (P<0.05) at 2-4 weeks harvesting period while water, ash, and protein contents increased significantly (P<0.05). Juvenile tilapias GIFT had total fatty acids of 91.87%, 75.69%, and 62.24% at harvesting periods of two, three, and four weeks, respectively. Total fatty acids decreased significantly (P<0.05) during the two to four weeks harvesting period. Keywords: chemical composition, fatty acid, harvesting period, juvenile tilapia GIFT ABSTRAKTujuan penelitian ini untuk menentukan komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan asam lemak (asam lemak jenuh (SAFA), asam lemak tak jenuh tunggal (MUFA) dan asam lemak tak jenuh jamak (PUFA) juvenil ikan nila GIFT pada umur panen 2 minggu, 3 minggu dan 4 minggu. Metode penelitian  ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 1 jenis perlakuan (umur panen yaitu 2 minggu, 3 minggu, 4 minggu) dan 3 kali ulangan. Data di analisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Umur panen 2 minggu, 3 minggu dan 4 minggu berpengaruh nyata (P<0.05) terhadap komposisi kimia dan asam lemak. Kadar lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kadar air, kadar abu dan kadar protein meningkat secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Juvenil ikan nila GIFT mengandung total asam lemak pada umur panen 2 minggu, 3 minggu dan 4 minggu berturut- turut sebesar 91.87%; 75.69% dan 62.24%. Total asam lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kata Kunci : asam lemak, juvenil nila GIFT, komposisi kimia, umur panen 
Mutu Sensori Ikan Pindang Yang Di Pasarkan Di Kabupaten Muna Provinsi Sulawesi Tenggara Effendy, Waode Nilda Arifiana; Huli, La Ode; Annaastasia, Nurhuda; Elvira, Ilian; Nadia, Laode Muhamad Hazairin
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.45370

Abstract

Penelitian ini bertujuan untuk mengetahui nilai sensori ikan pindang yang di pasarkan di Kabupaten Muna, Provinsi Sulawesi Tenggara. Penelitian ini menggunakan metode penelitian kuantitatif dengan model Rancangan Acak Kelompok (RAK) dengan 4 taraf perlakuan dan masing-masing 3 ulangan. Parameter yang diamati yaitu sensori (kenampakan, rasa, aroma dan tekstur). Data di analisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa ikan pindang yang di pasarkan di Kabupaten Muna, Provinsi Sulawesi Tenggara dengan nilai tertinggi untuk parameter kenampakan sebesar 7,18 (suka) pada perlakuan A2 (ikan pindang yang dipasarkan di Kec. Katobu, pedagang 2), nilai tertinggi parameter warna sebesar 7,54 (suka) pada perlakuan D2 (ikan pindang yang dipasarkan di Kec. Kontunaga, pedagang 2), nilai tertinggi parameter aroma sebesar 7,31 (suka) pada perlakuan B2 (ikan pindang yang dipasarkan di Kec. Napabalano, pedagang 2) dan nilai tertinggi parameter tekstur sebesar 7,22 (suka) dengan perlakuan A2 (ikan pindang yang dipasarkan di Kec. Katobu, pedagang 2)
PENGARUH KOMBINASI TWEEN 80 DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FLAVOR ENHANCER IKAN BULAN-BULAN (Megalops cyprinoides) Cahyani, Reni Tri; Nadia, laode Muhamad Hazairin
Jurnal Harpodon Borneo VOLUME 15 NO.1 APRIL 2022
Publisher : Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/harpodon.v15i1.2502

Abstract

One method that can be applied in the production of flavor enhancers is the foam-mat drying method using Tween 80 and maltodextrin. This research aimed to examine the effect of the Tween 80 and maltodextrin combination on the characteristics of flavor enhancers from Megalops cyprinoides. This research used a factorial completely randomized design with two factors. Factor one was Tween 80 concentration of 2%, 4%, and 6%, and factor two was maltodextrin concentration of 10%, 20%, and 30%. The test parameters included yield, pH, and Maillard reaction products. The results showed that Tween 80 and maltodextrin concentration significantly affected yield, pH, and Maillard reaction products of flavor enhancers from Megalops cyprinoides (P0.05). The greater the concentration of Tween 80 and maltodextrin, the greater the yield value, while the Maillard reaction product value decreased. Increasing the concentration of maltodextrin caused the pH value to decrease. Conversely, increasing the concentration of Tween 80 caused the pH value to increase. Based on the research result, the best treatment was Tween 80 concentration of 6% and maltodextrin concentration of 10%, with the yield of 43.33%; pH of 3.78; and Maillard reaction product 0.608 AU.
Co-Authors Annaastasia, Nurhuda Cahyani, Reni Tri Effendy, Waode Nilda Arifiana Elvira, Ilian La Ode Huli Nadia, La Ode Abdul Rajab Sri Rejeki Zubaydah, Wa Ode Sitti