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Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method Indriati Kusumaningrum; Doddy Sutono; Bagus Fajar Pamungkas
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properlyyet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bonepowder as calcium source. The aim of this study was to determine the best treatment (boiling frequency)to produce belida fish bone powder which the best characteristics based on highest calcium content. Theprocessing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of thisstudy was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (fourtimes boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content,ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The resultsshowed that four times boiling gave the best result with the highest calcium content 31.31%. The range ofcalcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.

Extraction and characterization of acid-soluble collagen and pepsin-soluble collagen from the dry scales of the striped snakehead (Channa striatus) Bagus Fajar Pamungkas; Supriyadi Supriyadi; Agnes Murdiati; Retno Indrati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Characteristics of collagen are influenced by the source of raw materials and extraction methods used. The aim of this research was to characterize the acid- and pepsin-soluble collagens from the dry scales of the striped snakehead (Channa striatus). Collagen was extracted using to methods including 0.5 M acetic acid and 0.1% pepsin. The yield of acid soluble collagen (KLA-SH) and pepsin soluble collagen (KLP-SH) were 0.98% and 1.94%, respectively. KLA-SH and KLP-SH contained glycine as the major amino acid and had high imino acid group content i.e 226 and 230 residues/1.000 residues, respectively. FTIR spectra of KLA-SH and KLP-SH showed that of the structure of collagen could be maintained in the form of triple helix structure. KLA-SH and KLP-SH consisted of α1- and α2-chain, β-chain, and γ-chain and is suggested as type I collagen.

PEMANFAATAN BUAH MANGROVE SONNERATIA SP. SEBAGAI BAHAN BAKU SIRUP DI DESA TANI BARU KABUPATEN KUTAI KARTANEGARA Ita Zuraida; Ahmad Yuli; Indrati Kusumaningrum; Bagus Fajar Pamungkas
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Desa Tani Baru di Sungai Delta Mahakam berada di kawasan hutan mangrove yang didominasi oleh mangrove jenis Sonneratia sp., yang dikenal sebagai “pedada, pidada, atau perepat”. Selama ini, buah pedada hanya dibiarkan matang di pohon dan jatuh ke air, sehingga diperlukan upaya untuk memanfaatkan buah tersebut. Kegiatan pelatihan ini bertujuan untuk memberikan pengetahuan kepada masyarakat Desa Tani Baru mengenai manfaat dan cara mengolah buah pedada menjadi sirup. Sasaran kegiatan adalah ibu-ibu PKK Desa Tani Baru yang merupakan binaan PT. Pertamina Hulu Mahakam. Metode yang digunakan terdiri dari (1) penyuluhan tentang kandungan gizi dan manfaat buah mangrove Sonneratia sp., dan (2) pelatihan pembuatan sirup dari buah mangrove Sonneratia sp. Hasil kegiatan menunjukkan bahwa masyarakat Desa Tani Baru sangat antusias mengikuti kegiatan pelatihan. Peserta bukan hanya ibu-ibu PKK, namun banyak warga Desa Tani Baru yang ikut berpartisipasi. Peserta memperoleh tambahan pengetahuan tentang kandungan gizi buah pedada terutama vitamin C dan cara pengolahan buah pedada menjadi sirup dengan rasa yang khas. Peralatan untuk pembuatan sirup juga sederhana dan mudah diperoleh. Masalah yang dihadapi adalah kesulitan dalam pemasaran dan kedepannya diperlukan pendampingan untuk memperoleh ijin edar produk sirup buah mangrove. Abstract: Tani Baru Village on the Mahakam Delta River is located in a mangrove forest area which is dominated by mangroves of Sonneratia sp., which has the local name“pedada, pidada, or perepat”. So far, the pedada fruit has only been allowed to ripen on the tree and fall into the water, so efforts are needed to use the fruit. The aim of this training activity was to provide knowledge to the people of Tani Baru Village about the benefits and ways of processing pedada fruit into syrup. The activity’s target is the PKK group from Tani Baru Village who are assisted by PT. Pertamina Hulu Mahakam. The methods used consisted of (1) counseling on the nutritional content and benefits of Sonneratia sp., and (2) training on processing syrup from mangrove Sonneratia sp. The results of the activityshowed that the people of Tani Baru Village were very enthusiastic about participating in the training activities. The participants were not only PKK group, but many Tani Baru Village residents who participated. They do not know that pedada fruit has high nutritional content, especially vitamin C, and can be processed into syrup with a distinctive taste. The equipment for processing syrup is also simple and easy to obtain. The problem faced is the difficulty in marketing and in the future assistance is needed to obtain a distribution permit for mangrove syrup products.

DIVERSIFIKASI PRODUK OLAHAN UDANG DAN HASIL SAMPINGNYA DALAM RANGKA PEMBERDAYAAN WANITA NELAYAN DI BALIKPAPAN, KALIMANTAN TIMUR Bagus Fajar Pamungkas; Yuliana Nidyasari; Muhammad Guruh; Ita Zuraida
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 1 (2022): Februari
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Udang merupakan salah satu bahan pangan berprotein tinggi dimana menyediakan protein kurang lebih 2/3 dari kebutuhan protein hewani manusia. Pengolahan udang seringkali menyisakan bagian kepala dan kulit yang hanya dibuang sebagai limbah. Kegiatan pelatihan ini bertujuan untuk memberikan pemahaman kepada masyarakat tentang potensi udang dan hasil sampingnya untuk diolah menjadi berbagai produk yang bernilai jual. Sasaran kegiatan adalah para wanita nelayan di kota Balikpapan, Kalimantan Timur. Metode pelatihan yang digunakan meliputi (1) penyuluhan tentang nilai gizi udang dan hasil sampingnya serta bahaya limbah udang, (2) pelatihan pembuatan produk olahan dari daging dan kepala serta kulit udang, dan (3) pengenalan berbagai kemasan dan active packaging. Produk-produk olahan yang dikenalkan kepada peserta terdiri dari petis udang, lumpia udang, dan shrimp cake. Hasil kegiatan menunjukkan bahwa 50% peserta belum mengetahui pentingnya mempertahankan kesegaran udang maupun hasil sampingnya untuk menghasilkan produk olahan yang berkualitas. Peserta sangat antusias mengikuti kegiatan pengolahan berbagai produk dari daging udang dan hasil sampingnya karena mereka baru pertama kali mengenal produk olahan tersebut, kecuali petis udang ada sekitar 3 orang peserta yang pernah membuatnya namun dengan metode yang berbeda. Pengenalan jenis-jenis kemasan dan metode active packaging juga memberikan pemahaman baru kepada para peserta. Setelah pelatihan, mereka mampu membuat sendiri produk olahan udang dan hasil sampingnya, serta berminat untuk menerapkan materi pelatihan yang disampaikan sebagai upaya untuk meningkatkan penghasilan keluarga.Abstract: Shrimp is one of the high protein food ingredients which provides protein approximately 2/3 of the human animal protein needs. Shrimp processing often leaves the head and skin only discarded as waste. The aim of this training activity was to provide an understanding to the public about the hazard of shrimp waste and how to process shrimp and its by-products into various products that are worth selling. The target of the activity is fisherwomen in the city of Balikpapan, East Kalimantan. The training methods used include (1) counseling about the nutritional value of shrimp and its by-products and the hazard of shrimp waste, (2) training on the manufacture of processed products from meat and shrimp heads and shells, and (3) introduction to various packages and active packaging. Processed products introduced to participants consisted of shrimp paste, shrimp spring rolls, and shrimp cake. The results showed that 50% of participants did not know the importance of maintaining the freshness of shrimp and its by-products to produce quality processed products. Participants were very enthusiastic in participating in the processing of various products from shrimp meat and its by-products because it was their first time getting to know these processed products, except for shrimp paste, there were about 3 participants who had made it but in a different way. The introduction of the types of packaging and the active packaging method also provided new understanding to the participants. After the training, they are able to make their own processed shrimp products and by-products, and are interested in applying the training materials presented as an effort to increase family income.

Karakteristik Fisikokimia Petis dari Air Rebusan Ikan Layang (Decapterus sp.) dengan Kombinasi Bahan Pengisi Maulidya Julita Sari; Seftylia Diachanty; Irman Irawan; Bagus Fajar Pamungkas; Ita Zuraida
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 16, No 2 (2021): Desember 2021
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v16i2.759

Petis dapat dibuat dari bahan-bahan dasar berupa kaldu hasil rebusan ikan pindang, kupang, atau udang dan bahan pengisi yaitu berbagai jenis tepung. Penggunaan bahan pengisi dimaksudkan untuk meningkatkan kualitas produk terkait karakteristik kimiawi dan kesukaan konsumen. Tujuan penelitian ini adalah untuk memahami karakteristik fisikokimia petis air rebusan ikan layang dengan kombinasi bahan pengisi. Bahan pengisi yang digunakan yaitu: (1) 20% tepung terigu, (2) 15% tepung terigu + 5% tepung tapioka, (3) 15% tepung terigu + 5% tepung beras, dan (4) 15% tepung terigu + 5% maizena. Parameter yang dianalisis terdiri atas proksimat, viskositas, warna, dan tingkat kesukaan (hedonik). Hasil penelitian menunjukkan bahwa kombinasi bahan pengisi berpengaruh nyata terhadap nilai proksimat petis (kadar abu, air, protein, lemak) dan sifat fisik (viskositas dan warna), namun tidak berpengaruh nyata terhadap nilai hedonik (warna, rasa, tekstur, aroma,dan kesukaan keseluruhan). Kadar air petis adalah 30-50% dengan protein 20-27% yang telah memenuhi standar SNI 1-2718-2013. Derajat putih petis 40,49-45,50% dengan viskositas 568,75-981,25 dPa’s. Penambahan bahan pengisi tepung terigu dan tepung tapioka merupakan perlakuan terbaik yang menghasilkan petis dengan kadar air 32,89%; abu 2,30%; protein 24,05%; lemak 3,63%; karbohidrat 37,13%; kecerahan (L) 50,93, (a*) 5,37, (b*) 23,10, derajat putih 45,50%, dan viskositas 981,25 dPa’s. Berdasarkan parameter rasa (6,55), tekstur (6,35), aroma (5,88), warna (6,68) dan kesukaan keseluruhan (7,03), data hasil analisis menunjukkan bahwa petis tersebut dapat diterima dengan baik oleh panelis.Title: Physicochemical Characteristics of Fish Paste from Shortfin Scad (Decapterus sp.) Boiled Fish Water with Filler Material CombinationsPetis is made of broth from boiled fish, mussels, or shrimp as basic ingredients and filler materials of flour. The use of fillers is intended to improve product quality related to chemical characteristics and consumer preferences. This study aims to determine the physicochemical characteristics of petis with a combination of fillers. The fillers used are: (1) 20% wheat flour, (2) 15% wheat flour + 5% tapioca flour, (3) 15% wheat flour + 5% rice flour, and (4) 15% wheat flour + 5% cornstarch. Parameters analyzed include proximate, viscosity, color, and level of preference (hedonic). Data were analyzed using a completely randomized design with three replications, while the hedonic test results were analyzed using Kruskal-Wallis. The combination of fillers had a significant effect on proximate values ( ash, moisture, protein, fat) and physical properties (viscosity and color), but had no significant effect on hedonic values (taste, color, odor, texture, and overall liking). The moisture content of petis was 30-50%, with protein content 20-27%, and has met the standard of SNI 1-2718-2013. The whiteness of the petis was 40.49-45.50%, while the viscosity ranged from 568.75 to 981.25 dPa’s. The addition of wheat flour and tapioca flour was the best treatment. This petis has a moisture content of 32.89%; 2.30% ash; 24.05% protein; 3.63% fat; 37.13% carbohydrate; with brightness of (L) 50.93, (a*) 5.37, (b*) 23.10, whiteness of 45.50%, and viscosity of 981.25 dPa’s. The hedonic sensory test (scale 1-9) showed that this petis was well received by the panelists based on the parameters of taste (6.55), texture (6.35), aroma (5.88), color (6.68), and overall acceptance (7.03).

EFEKTIVITAS SUHU SETTING PADA GEL SURIMI IKAN BULAN-BULAN (Megalops cyprinoides) Septri Amalia Rosanti; Irman Irawan; Ita Zuraida; Seftylia Diachanty; Bagus Fajar Pamungkas
Jurnal Perikanan dan Kelautan Vol 27, No 2 (2022): June 2022
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.186-191

Good characteristics of surimi can be seen from its ability to form a gel, one of which is the temperature setting. This study aims to determine the effectiveness of the setting temperature on the surimi gel of moonfish (Megalops cyprinoides). The study used a completely randomized design with treatments of five temperature setting with three replications. Parameters observed were gel strength, folding test, whiteness and expressible moisture content. The results showed that setting temperature had a significant effect on gel strength, folding test, whiteness degree and expressible moisture content (p<0.05) at 95% confidence level. The setting temperature treatment of 40oC and without setting had the highest gel strength compared to other treatments with the max load values of 59.79 kg/cm2 and 60.63±1.44 kg/cm2, respectively, with a 5-fold test quality value, namely does not crack after being folded into quarters. The best setting temperature for the gel forming ability of fish surimi for moonfish is 40oC and without setting temperature.

Komposisi Proksimat dan Profil Mineral Tulang dan Sisik Ikan Papuyu (Anabas testudineus) Sukma Sukma; Andi Mismawati; Bagus Fajar Pamungkas; Seftylia Diachanty; Ita Zuraida
Media Teknologi Hasil Perikanan Vol. 10 No. 3 (2022)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.10.3.2022.36798

Papuyu fish (Anabas testudineus) or also known as betok fish is a native Indonesian fish that is scattered in some area of freshwater such as in Kalimantan, Sumatra and Java. Information about the chemical characteristics of the bones and scales is currently limited. This study aims to determine the proximate composition and mineral profiles of the bones and scales of papuyu fish. The characteristics observed including the percentage of non edible portion, pH, proximate and minerals. Research data are presented in mean and standard deviation values as well as in table and histogram formats. Proximate analysis includes moisture content, ash, fat and protein, whereas analysis of mineral content including calcium, phosphorus, zinc, iron, potassium and sodium. The proportion of fish bone and scales are presented in percentage which have percentation of both bones of 1.67% and scale of 0.67%. The proximate values of papuyu fish bones in wet basis include the water content of 10.07%, ash content of 32.28%, fat 4.42% and protein content of 50.26%. The proximate values of papuyu fish scale in wet basis include the water content of 9.21%, ash content of 31.74%, fat of 3.49% and protein of 49.29%. The minerals profiles of the bone such as calcium, iron, potassium and sodium are higher than mineral from scale.Keyword:Â Â Â Â Anabas testudineus, bone, scale, proximate, mineral profile.Â Ikan papuyu (Anabas testudineus) atau disebut juga ikan betok adalah jenis ikan asli Indonesia yang tersebar di beberapa perairan seperti Kalimantan, Sumatera dan Jawa. Informasi tentang karakteristik kimia tulang dan sisik ikan papuyu saat ini masih terbatas. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan profil mineral tulang dan sisik ikan papuyu. Karakteristik yang diamati meliputi persentasi non edible portion, keasaman (pH), proksimat dan mineral. Data hasil penelitian disajikan dalam nilai rata-rata dan standar deviasi serta dalam format tabel dan histogram. Analisis proksimat meliputi kadar air, kadar abu, lemak dan protein, sedangkan analisis kandungan mineral meliputi kalsium, fosfor, seng, besi, kalium dan natrium. Nilai proporsi tulang ikan papuyu sebesar 1,67% dan sisik ikan papuyu sebesar 0,67%. Nilai proksimat tulang ikan dalam berat basah meliputi kadar air sebesar 10,07%, kadar abu 32,28%, lemak 4,42% dan kadar protein 50,26%. Nilai proksimat sisik ikan papuyu dalam berat basah meliputi kadar air 9,21%, kadar abu 31,74%, lemak 3,49% dan protein 49,29%. Kadar kalsium, besi, kalium dan natrium pada tulang ikan papayu lebih tinggi daripada bagian sisiknya.Kata kunci:Â Â Â Â Â Â Anabas testudineus, tulang, sisik, proksimat, profil mineral.

Karakteristik Fisikokimia dan Tingkat Penerimaan Konsumen Siomai Udang Metapenaeus monoceros dengan Penambahan Kappaphycus alvarezii: Physicochemical Characteristics and Consumer Acceptance of Shrimp Shumai Metapenaeus monoceros With The Addition of Kappaphycus alvarezii Dico Pranata; Andi Noor Asikin; Irman Irawan; Indrati Kusumaningrum; Bagus Fajar Pamungkas
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i3.42420

Siomai merupakan produk kukus yang terbuat dari lumatan daging udang atau ikan dan sayuran dibungkus lembaran pangsit yang disajikan dengan saus kacang. Siomai udang kaya protein namun rendah kandungan serat. Penambahan rumput laut Kappaphycus alvarezii diharapkan dapat memenuhi kekurangan tersebut. Penelitian ini bertujuan untuk menentukan karakteristik fisikokimia dan tingkat penerimaan konsumen siomai udang Metapenaeus monoceros dengan penambahan rumput laut K. alvarezii. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan persentase substitusi K. alvarezii terhadap udang M. monoceros yaitu 25, 50, dan 75% serta kontrol (tanpa rumput laut) dengan tiga kali ulangan. Data yang diperoleh dianalisis variannya untuk melihat pengaruh perlakuan yang diberikan, jika memberi pengaruh nyata maka dilanjutkan dengan Duncan's Multiple Range Test pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa penambahan K. alvarezii memengaruhi karakteristik fisikokimia siomai udang. Penambahan K. alvarezii dapat meningkatkan kandungan karbohidrat dan serat kasar, namun menurunkan kadar protein, lemak dan nilai derajat putih siomai udang yang dihasilkan. Perlakuan penambahan K. alvarezii pada siomai dapat meningkatkan tingkat penerimaan konsumen berdasarkan parameter kenampakan dengan nilai mutu 7,33 (suka), tekstur 6,33 (agak suka), aroma 7,77 (sangat suka) dan rasa 7,83 (sangat suka) dari perlakuan terbaik pada konsentrasi 25%.

Penerapan SSOP (Sanitation Standard Operating Procedure) pada Proses Pembuatan Amplang di BDS Snack, Balikpapan, Kalimantan Timur Adlina Ardhanawinata; Irman Irawan; Henny Pagoray; Fitriyana; Bagus Fajar Pamungkas; Ita Zuraida
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.44657

SSOP (Sanitation Standard Operating Procedure) is an important step that plays a role in maintaining the quality of a food product and meeting food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business entity to produce good quality and product quality. The purpose of this field is to obtain information related to the application of SSOP in the production of amplang at BDS Snack located in Jl. Rekreasi lama RT.13 Manggar, Bangsal pengolahan perikanan dan hasil Laut Balikpapan. The working method used in this field review is a qualitative descriptive method with primary data collection obtained through observation, interviews, active participation and documentation. Amplang production process includes the preparation of raw materials, weighing, milling, mixing materials, printing, frying, draining, sorting, packaging and distribution. The results of the field review show that the implementation of 8 key aspects of SSOP in BDS Snack has been implemented well. Keywords: Amplang, Application of SSOP, Fisheries product. SSOP (Sanitation Standard Operating Procedure) merupakan langkah penting yang memegang peran dalam menjaga kualitas suatu produk makanan serta memenuhi jaminan keamanan pangan sesuai standar. Terdapat 8 aspek kunci SSOP yang harus dipenuhi oleh suatu badan usaha makanan untuk menghasilkan kualitas dan mutu produk yang baik. Tujuan dari tinjauan lapangan ini yaitu untuk memperoleh informasi terkait penerapan SSOP pada produksi amplang pada UMKM BDS Snack yang berlokasi di Jl. Rekreasi lama RT.13 Manggar, Bangsal pengolahan perikanan dan hasil Laut Balikpapan. Metode kerja yang digunakan dalam tinjauan lapangan ini adalah metode deskriptif kualitatif dengan pengambilan data primer yang diperoleh melalui observasi, wawancara, partisipasi aktif dan dokumentasi. Proses produksi amplang meliputi proses persiapan bahan baku, penimbangan, penggilingan, pencampuran bahan, pencetakan, penggorengan, penirisan, penyortiran, pengemasan dan distribusi. Hasil tinjauan lapangan diketahui bahwa penerapan 8 aspek kunci SSOP di BDS Snack sudah terlaksana dengan baik. Kata kunci: Amplang, Penerapan SSOP, Produk Perikanan.

Effectiveness of Setting Temperature on Moonfish Surimi Gel (Megalops cyprinoides) Septri Amalia Rosanti; Irman Irawan; Ita Zuraida; Seftylia Diachanty; Bagus Fajar Pamungkas
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.186-191

Good characteristics of surimi can be seen from its ability to form a gel, one of which is the temperature setting. This study aims to determine the effectiveness of the setting temperature on the surimi gel of moonfish (Megalops cyprinoides). The study used a completely randomized design with treatments of five temperature setting with three replications. Parameters observed were gel strength, folding test, whiteness and expressible moisture content. The results showed that setting temperature had a significant effect on gel strength, folding test, whiteness degree and expressible moisture content (p<0.05) at 95% confidence level. The setting temperature treatment of 40oC and without setting had the highest gel strength compared to other treatments with the max load values of 59.79 kg/cm2 and 60.63±1.44 kg/cm2, respectively, with a 5-fold test quality value, namely does not crack after being folded into quarters. The best setting temperature for the gel forming ability of fish surimi for moonfish is 40oC and without setting temperature.

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