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All Journal Jurnal Pendidikan Sosiologi dan Humaniora Jurnal Ilmu Pangan dan Hasil Pertanian
Azizah Nuraini
Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan,Universitas Diponegoro Jl. Prof. Soedarto,SH Tembalang, Semarang
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Public Health Social Sciences Other

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STRATEGI PERAN ISTRI DALAM MEMPERTAHANKAN KELUARGA DARI PERCERAIAN DI KOTA SURAKARTA Nuraini, Azizah; Nurhadi, Nurhadi; Yuhastina, Yuhastina
Jurnal Pendidikan Sosiologi dan Humaniora Vol 13, No 2 (2022): Edisi Oktober 2022
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/j-psh.v13i2.56256

Abstract

This research aims at determining the supporting factors which cause the wife to maintain the marriage after divorce and how the wife's role strategy in maintaining the family to minimize the amount of divorce in Surakarta. Divorce is seen as a failure of the husband and wife to keep the marriage together. This issue comes from their different awareness and acceptance of their duties and responsibilities within the family. This research applied a qualitative case study method. The result shows that several factors encourage the wife to maintain the marriage after divorce: getting to know each other's friends, getting her parents' blessing, knowing some husband's behaviors that she likes, and having children. The strategies used by the wife in maintaining the family to minimize divorce are: to apply self-awareness to relieve ego, create open communication between husband and children, have a separate home from parents, and implement religious and moral principles in the family.
The Effect of Adding Catfish (Clarias gariepinus) Bone Flour to Cassava Crackers (Manihot esculenta) on Calcium Content and Sensory Attribute Nuraini, Azizah; Zulfahmi, A Nova; Setiawan, Feri; Afiyah, Novia Nurul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25676

Abstract

This study aimed to utilize catfish (Clarias gariepinus) bone flour as a calcium fortification ingredient in cassava crackers (opak) and to determine the optimal substitution level based on calcium content and sensory quality. Catfish bone waste generated from shredded fish processing industries has potential as a source of calcium, phosphorus, and collagen, which can enhance the nutritional value of starch-based food products. The study employed four levels of substitution: T1 (0%), T2 (5%), T3 (10%), and T4 (15%) catfish bone flour. The cracker production process consisted of ingredient mixing, steaming for 15 minutes, drying at 50°C for 24 hours, and deep-frying. Calcium content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was carried out using a 1–5 hedonic scale with 30 panelists. The results showed that increasing the concentration of catfish bone flour led to higher calcium content. The lowest calcium level was observed in T1 at 431.31±21.3 mg/100 g, whereas the highest was recorded in T4 at 983.51±13.7 mg/100 g. Sensory evaluation indicated that T3 was the most preferred formulation, with color, aroma, taste, and texture scores of 4.4±0.5, 4.3±0.5, 4.5±0.5, and 4.4±0.5, respectively. The addition of 10% catfish bone flour provided the best balance between enhanced nutritional value and panelist acceptance. Therefore, a 10% substitution level is recommended as the optimal formulation for producing calcium-rich cassava crackers that remain acceptable to consumers while supporting the sustainable utilization of fish by-products.
The Effect of Adding Catfish (Clarias gariepinus) Bone Flour to Cassava Crackers (Manihot esculenta) on Calcium Content and Sensory Attribute Nuraini, Azizah; Zulfahmi, A Nova; Setiawan, Feri; Afiyah, Novia Nurul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25676

Abstract

This study aimed to utilize catfish (Clarias gariepinus) bone flour as a calcium fortification ingredient in cassava crackers (opak) and to determine the optimal substitution level based on calcium content and sensory quality. Catfish bone waste generated from shredded fish processing industries has potential as a source of calcium, phosphorus, and collagen, which can enhance the nutritional value of starch-based food products. The study employed four levels of substitution: T1 (0%), T2 (5%), T3 (10%), and T4 (15%) catfish bone flour. The cracker production process consisted of ingredient mixing, steaming for 15 minutes, drying at 50°C for 24 hours, and deep-frying. Calcium content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was carried out using a 1–5 hedonic scale with 30 panelists. The results showed that increasing the concentration of catfish bone flour led to higher calcium content. The lowest calcium level was observed in T1 at 431.31±21.3 mg/100 g, whereas the highest was recorded in T4 at 983.51±13.7 mg/100 g. Sensory evaluation indicated that T3 was the most preferred formulation, with color, aroma, taste, and texture scores of 4.4±0.5, 4.3±0.5, 4.5±0.5, and 4.4±0.5, respectively. The addition of 10% catfish bone flour provided the best balance between enhanced nutritional value and panelist acceptance. Therefore, a 10% substitution level is recommended as the optimal formulation for producing calcium-rich cassava crackers that remain acceptable to consumers while supporting the sustainable utilization of fish by-products.
Co-Authors A Nova Zulfahmi Afiyah, Novia Nurul Nurhadi Setiawan, Feri Yuhastina, Yuhastina