Garuda - Garba Rujukan Digital

Processing of Noodle Sticks with The Addition of Catfish Meat Flour (Clarias Sp.) Adi, Catur Pramono; Panjaitan, Pola Sabar Tumohom; Permadi, Aef; Agustin, Anis
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10942

The processing of this stick noodle with the addition of catfish flour aims to provide innovation and fortification of fisheries, increase the nutritional content, especially protein and the utilization of nutritious raw materials from fishery commodities, so that people can enjoy snacks with added nutritional value that is good for the body. The objectives of this study were: 1. Making catfish stick noodles from raw materials to the final product, and 2. Knowing the quality characteristics of catfish sticks with the addition of catfish flour. The results showed that: a. The process of processing stick noodles with the addition of catfish flour (Clarias Sp) with the following process flow: Making catfish meal (Weighing, Washing I, Weeding, Washing II, Separating meat, Leaching or washing in cold water 4˚C ± 5 minutes with water ratio 1:4 (2-3 times until clean from fat and blood), Squeezing, Steaming (80˚C ± 20 minutes), Baking (temperature 60˚C 10 hours), Milling and Filtering (blender until smooth 2-3 times) and preparation of ingredients (wheat flour, sago flour, catfish meat flour, eggs, salt and water), kneading (dough until smooth), dough formation (dough in sheet form using a roller machine until thin and evenly distributed, then in the shape of noodles using noodle printing machine), Drying (using an oven 50˚C ± 20 minutes), Frying (using low heat), b. The best formulation for making stick noodles with the addition of catfish flour with a percentage of flour. The catfish is 5% with an average of 6.6 which means it likes sample A5 quite a bit.

Studi Pengolahan Nugget Ikan Tenggiri (Scombridae Commerson) Skala Rumah Tangga Aripudin, Aripudin; Panjaitan, Pola Sabar Tumohom; Soeprijadi, Liliek; Sebayang, Elvi A.
PELAGICUS Volume 2 Nomor 3 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i3.10391

ABSTRAKIkan tenggiri (Scombridae commerson) mengandung omega-3 yang berperan dalam pembentukan sel saraf otak anak-anak. Ikan tenggiri memiliki nilai ekonomis tinggi yang dapat diolah menjadi produk nugget yang disukai oleh berbagai kalangan baik anak-anak dan orang dewasa. Pada proses pengolahan nugget ikan tenggiri dengan penambahan bahan tambahan dapat menjadikan produk nugget yang bertekstur kenyal. Bahan baku yang digunakan dilakukan pengujian organoleptik untuk mengetahui kualitas mutunya agar pada akhirnya dapat dihasilkan produk nugget yang memenuhi standar dan layak dikonsumsi oleh masyarakat. Pada pengujian organoleptik terhadap bahan baku diperoleh nilai rata rata 7,8 sehingga ikan tenggiri yang digunakan dalam pembuatan nugget layak dan memenuhi standar. Pada tahapan proses pembuatan nugget diperoleh rendemen yang berbeda pada setiap perlakuannya mulai dari penerimaan bahan baku sampai dengan pelumuran tepung panir sebagai salah satu bahan tambahan yang digunakan. Terhadap hasil akhir olahan produk nugget ikan tenggiri dilakukan pengujian sensori dengan hasil rata-rata 8 yang artinya layak untuk di konsumsi.ABSTRACT Mackerel (Scombridae commerson) contains omega-3 which plays a role in the formation of children's brain nerve cells. Mackerel has a high economic value that can be processed into nuggets that are favored by various groups, both children and adults. In the process of processing mackerel fish nuggets with the addition of additional ingredients, it can make nugget products that have a chewy texture. The raw materials used are carried out by organoleptic testing to determine the quality so that in the end it can produce nugget products that meet the standards and are suitable for consumption by the public. In organoleptic testing of raw materials, an average value of 7.8 was obtained so that the mackerel used in making nuggets was feasible and met the standards. At the stage of the process of making nuggets, different yields were obtained for each treatment, starting from receiving raw materials to coating breadcrumbs as one of the additional ingredients used. The final result of processed mackerel fish nuggets was carried out by sensory testing with an average result of 8 which means it is suitable for consumption.

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

Title

Found 14 Documents
Search

Abstract

Abstract

Abstract

Abstract

Title Search

Found 14 Documents Search

Abstract

Abstract

Abstract

Abstract

Title

Found 14 Documents
Search