Article Per Year (5 Year)
p-Index From 2021 - 2026
1.463
P-Index
This Author published in this journals
All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal FishtecH Adi Widya : Jurnal Pengabdian Masyarakat Jurnal Pertanian Agros Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat eCo-Buss JURNAL PERIKANAN TROPIS Jurnal Akuakultura Universitas Teuku Umar Marine Kreatif ROCE : Jurnal Pertanian Terapan
Uswatun Hasanah
Program Studi Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Teuku Umar, Aceh Barat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
SENSORY AND CHEMICAL PROPERTIES OF SHRIMP HEAD WASTE–BASED BIOFLAVOR: KARAKTERISTIK SENSORI DAN KIMIA BIOFLAVOR BERBASIS LIMBAH KEPALA UDANG Sri Ayu Insani; Wahdania; Anhar Rozi; Uswatun Hasanah; Amarullah
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.174

Abstract

Shrimp head waste is a byproduct of the fishing industry that could be used as a raw material for natural flavorings. This study aims to determine the yield, chemical characteristics, and sensory acceptance of bioflavor powder derived from shrimp head waste as an alternative to MSG. The bioflavor production process includes drying, grinding, and sieving. Parameters analyzed include yield, moisture content, ash content, protein content, and organoleptic tests (color, aroma, texture, and appearance). The results of the study indicate that shrimp head bioflavor powder yields 47.7%, with a moisture content of 3.7%, an ash content of 29.84%, and a protein content of 50.93%, which meet the quality requirements of SNI fishmeal. The organoleptic test showed an average hedonic value of 8.24, placing it in the highly liked category for panelists. Based on these results, shrimp head waste-based bioflavor powder has good chemical and sensory qualities and shows potential as a natural food additive to replace MSG, making it nutritious and environmentally friendly.
UTILIZATION OF NYPA FRUIT (Nypa fruticans) AS A NATURAL INGREDIENT IN THE PRODUCTION OF LIQUID BATH SOAP RICH IN VITAMIN C Ikhsanul Khairi; Oki Juanta; Hafinuddin Hafinuddin; Uswatun Hasanah
JURNAL PERIKANAN TROPIS Vol 12, No 2 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v12i2.12184

Abstract

This research aims to utilize nipah fruit juice (Nypa fruticans) as a natural source of vitamin C in the production of liquid bath soap that is rich in vitamin C. This research was experimental using a Completely Randomized Design (CRD) with the treatment of nipah fruit juice concentration added to the liquid soap formulation, including 0%, 5%, 10%, and 15%. The resulting soap was tested for organoleptic characteristics, physical characteristics (pH value, foam stability, homogeneity) and chemical characteristics (vitamin C content). The results of the study showed that the addition of nipah fruit juice significantly affected the parameters of color, aroma, and vitamin C levels, but had no significant effect on foam stability and homogeneity. The highest color and aroma parameters were obtained in treatment P1, namely 5 (very much like) and 4 (like). However, in other treatments, the lowest value was still acceptable to the panelists, namely 3 (neutral). The highest vitamin C value was found in formulation P4 (15%), namely 3.282 mg/mL. The highest pH value of soap was obtained at P1 (0%) which was 5 and the lowest was obtained at P2 (5%), P3 (10%) and P4 (15%) which was 4. Foam stability in each treatment obtained a value of >95%. Based on the observed assessment parameters, the best formulation was obtained in treatment P4.
Co-Authors Absah Absah Akbardiansyah Akbardiansyah Alisman Alisman Amarullah Anhar Rozi Darwin Hendri Dedi Sufriadi Era Marjisa Erlita Erlita Fitra Ramadhani Hafinuddin Hafinuddin Ikhsanul Khairi Irvan Subandar Nourmalina Arphi Nurfiani Syamsuddin Oki Juanta Rena Safitri Rivansyah Suhendra Sanusi Sri Ayu Insani Syarifah Zuraidah Teuku Amarullah Teungku Nih Farisni Wahdania Yuli Milda Maiman Yusran Ibrahim Zulfan Yusuf Zuriat Zuriat