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All Journal Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal FishtecH Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Sumberdaya Akuatik Indopasifik Marinade Unri Conference Series: Community Engagement Journal of Maritime Empowerment SRIWIJAYA JOURNAL OF ENVIRONMENT Journal of Community Engagement Research for Sustainability
Yulia Oktavia
Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan Dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Environmental Science Library & Information Science Nursing Public Health Social Sciences Other

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Journal : Jurnal FishtecH

 1 
Nilai Proksimat dan Profil Asam Amino Ikan Sembilang (Paraplotosus albilabris) dari Perairan Bintan, Kepulauan Riau Iswandi Iswandi; Yulia Oktavia; Made Suhandana; Aidil Fadli Ilhamdy
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15388

Abstract

Eeltail catfish (Paraplotosus albilabris) is a type of marine fish that has high nutritional content but is still rarely used further. In this study, we examined the proximate content and types of amino acids found in the flesh and skin of eeltail fish (Paraplotosus albilabris). The method used in this research is measurment of morphometric, proximate content and amino acids contained in flesh and skin of eeltail catfish The result of this study showed flesh contained 16.98% protein, 1.36% ash, 79.95% water, 1.12% fat, and 0.59% carbohydrates, respectively. On the skin, there was 33.49% protein, 1.41% ash, 64.26% water, 0.36% fat, and 0.48% carbohydrates. Meat had an essential amino acid yield of 84,222.14 mg/kg (52.97%) and skin had 76,429 mg/kg (30.45%), The amount of non-essential amino acids was 74,795.7 mg/kg (47.03%), and the amount of skin was 174.669 mg/kg (69.57%). 
Pengaruh Lama Presto dan Konsentrasi Natrium Bikarbonat (NaHCO3) terhadap Karakteristik Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) Eris Fianty; Yulia Oktavia; Made Suhandana
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.12239

Abstract

Most fish processing industries only use fish meat as raw material for industry. Whereas fish bones are contain high mineral content needed by the human body and can be utilized as high calcium fishbone meal. Fishbone meal in this reaseach was made from waste from the fishery industries in Tanjungpinang, Riau Islands. Mackerel fishbone meal was made in several steps consist of preparation of raw materials, boiling of fishbones, washing and cleaning of the bones, presto processing of fish bones with the addition of sodium bicarbonate (NaHCO3), drying, siege and sieving. The purpose of this study is to determine the effect of presto duration and concentration of NaHCO3. This research was conducted by the factorial randomized block design method (RAKF) with two factors: duration of presto (2 hours (P1) and 4 hours (P2)) and concentration of NaHCO3 (0% (N1), 1% (N2) and 2% (N3)). The results showed that the duration of presto treatment and the concentration of sodium bicarbonate (NaHCO3) had a significant effect on the 5% level of yield but not significant on calsium content. The best results showed on 2 hours presto with addition NaHCO3 1%. The best treatment was used as a sample to measure the chemical characteristics of mackerel fish bone meal. Fish bone meal obtained 4.86% water content, 69.84% ash content, 3.72% protein content, 17.21% fat content, 12.56% phosphorus content, and 0.46% crude fiber. The chemical content of fishbone meal has been appropriate with Indonesian Nasional Standard.
Karakteristik Kimia dan Sensori Ikan Tongkol Asap Asal Pulau Jemaja, Kabupaten Kepulauan Anambas Aidil Fadli Ilhamdy; Ismael Marasabessy; R. Marwita Sari Putri; Lily Viruly; Yulia Oktavia; Ersti Yulika Sari; Jumsurizal Jumsurizal; Tetty Tetty; Ginanjar Pratama
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16285

Abstract

The Anambas Islands have many unique traditional products derived from marine products. One of the famous traditional products is smoked tuna. This study aims to determine the chemical characteristics of smoked tuna processed by smoked fish craftsmen on Jemaja Island, Anambas Islands Regency. This research was divided into three stages, identifying the type of raw materials used, sensory analysis, and proximate analysis. The raw material for smoked tuna is known to come from two types of fish, namely Auxis thazard and Thunnus tonggol. The sensory analysis results with the parameters of appearance, aroma, taste, and texture of smoked tuna from the two raw materials were not significantly different for all parameters. These results are the same as the proximate analysis values which consist of testing the water, ash, fat, protein, and carbohydrate content. Based on the overall results of smoked tuna made from Auxis thazard and Thunnus tonggol it is still by the applicable SNI 2725:2013, except moisture content.
Co-Authors Abiyyah, Ayu Alen Fri Jacky Pasaribu Aminatul Zahra Apriandi, Azwin Aulia Andhikawati Bustami Ibrahim Deden Reinaldi Dwi Septiani Putri Eris Fianty Ginanjar Pratama Ginanjar Pratama Herpandi . Iswandi Iswandi Jumsurizal Jumsurizal Khairunnisa Khairunnisa Khairunnisa Khairunnisa Kustiariyah Tarman Lily Viruly Made Suhandana Made Suhandana Marasabessy, Ismael Miftahul Jannah Putri, Dwi Septiani Putri, R.Marwita Sari R. Marwita Sari Putri R. Marwitta Sari Putri Reinaldi, Deden Shanti Dwita Lestari Sri Novalina Susi Lestari Syahputri, Elma Alda T. Ersti Yulika Sari TATI NURHAYATI Tetty Tetty Tetty Tetty Tetty, Tetty Tri Yulianto Wahyu Muzammil Wulandari Wulandari