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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Harpodon Borneo Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Jurnal Perikanan Universitas Gadjah Mada SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Samakia: Jurnal Ilmu Perikanan Grouper: Jurnal Ilmiah Perikanan Food ScienTech Journal Leuit, Journal of Local Food Security Arwana: Jurnal Ilmiah Program Studi Perairan Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management Journal of Maritime Empowerment Jurnal Media Akuakultur Indonesia JURNAL AGROINDUSTRI HALAL Agrikan: Jurnal Agribisnis Perikanan Barakuda 45 Jurnal Kelautan dan Pesisir Berita Biologi
Hasanah, Afifah Nurazizatul
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Food ScienTech Journal

 1 
CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR Afifah Nurazizatul Hasanah; Aris Munandar; Dini Surilayani; Sakinah Haryati; Rifki Prayoga Aditia; Mulkas Hadi Sumantri; Ginanjar Pratama; Bhatara Ayi Meata
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13001

Abstract

Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed an air content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); aroma 4.80 (like); texture 4.23 (like); and taste 4.20 (like).
PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION Hanifah Fitriani; Aris Munandar; Dini Surilayani; Sakinah Haryati; Ginanjar Pratama; Bhatara Ayi Meata; Afifah Nurazizatul Hasanah; Rifki Prayoga Aditia
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12906

Abstract

Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination Devi Faustine Elvina Nuryadin; Sakinah Haryati; Indra Taruna Widodo; Aris Munandar; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15148

Abstract

Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish (Elops hawaiensis) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88
Co-Authors A'tha Dhafa Bayu Setya Adi Susanto Adi Susanto Afina Radityani, Fitri Akif, Muhammad Mahdi Aprilliyanti, Andira Aris Munandar Aris Munandar Aris Munandar Aryani, Desy Ayi Meata, Bhatara Bagas Septian Pratama Baretta Ari Nauli Basyair, Bunyamin Bhatara Ayi Meata Bhatara Ayi Meata Candraningtiyas, Serlina Devi Faustine Elvina Nuryadin Devi Faustine Elvina Nuryadin Devi Faustine Elvina Nuryadin Dewantara, Esza Cahya Dharmayanti, Wina Dinda Trie Suci Dini Surilayani Dini Surilayani Dini Surilayani, Dini Dwi Mulyani Edo Ahmad Solahuddin Erik Munandar Exel Muhamad Rizki Fadillah, Tia Noer Fahresa Nugraheni Supadminingsih Fahresa Nugraheni Supadminingsih, Fahresa Nugraheni Fanny Yulianti Fatimah Fathimah Zahro Fatimah, Fanny Yulianti Faustine Elvina Nuryadin, Devi Fauzy, Insan Firdaus, Aditya Putra Fitri Afina Radityani Fitria, Syarlla Putri Ara Futri, Adelia Gilang Ramadhan Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Gracia, Jeaneatte Habil Hisyam Hanifah Fitriani Hayati, Puput Putri Hendrawan Syafrie Herjayanto, Muh. Inas Almira Indra Taruna Widodo Indriyawati, Fharikha Insan Fauzy Intan Nadiya Intan Nurani Drana Wasistha Jasmine, Agitha Saverthi Jasmine, Agitha Saverti Julian Alifka Rizky Julian Saputra Khalifa, Muta Ali Kiki Roidelindho Lana Izzul Azkia, Lana Izzul Leku Putri Raihanna Lestari, Nurhaliza Amalia Lukman Anugrah Agung Mainaki, Abdul Muid Mas Bayu Syamsunarno Mas Bayu Syamsunarno, Mas Bayu Maulana Waliuddin, Rifqi Maulida, Meilisa Meata, Bhatara Ayi Meata, Bhatara Ayi Meliyantika, Rindi Moch Saad Moehammad Pramana Hussein Mulkas Hadi Sumantri Munandar, Aris Munandar, Erik Muta Ali Khalifa Muzaki, Fahri Nabila Putri Nadia, Putri Neneng Sulastri Nico Wantona Prabowo, Nico Wantona Nuari, Dini Fat Zhara Nugroho, Cahyo Sandy Nunung Noer Aziizah, Nunung Noer Nurwahyuni, Ida Nuryadin, Devi Faustine Elvina Nuryadin, Devi Faustine Elvira Oktavia, Sella Prakas Santoso Pratama, Rifki Putra Suryono, Jundi Putri, Nabila Rabbani, Ahmad Riza Rabbani, Riza Radityani, Fitri Afina Ratna Sari, Dea Rena Puji Rahayu Rifki Prayoga Aditia Rifki Prayoga Aditia Rifki Prayoga Aditia Rifki Prayoga Aditya Rita Arisma Banjarnahor Riva Regina Nabilah Rizki, Exel Muhamad Roidelindho, Kiki Rosad, Rosad Rostiati, Aini Saad, Moch Sakinah Haryati Sakinah Haryati Sakinah Haryati Sakinah Haryati Santoso, Prakas Sayyida Nafisa, Devina Sinaga, Christian Firdotua Pangihutan Sipahutar, Yesika Solahuddin, Edo Ahmad St. Nurul Fadilah Suci, Dinda Trie Supadmaningsih, Fahresa Nugraheni Suryono, Jundi Putra Tia Noer Fadillah Udin, Ato Wantona, Nico Wasistha, Intan Nurani Drana Yanuarti, Rini Zahra Amalia Putri Zahro, Fathimah