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Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Pola Sabar Tumohom Panjaitan; Iman Mukhaimin; Susi Ratnaningtyas; Liliek Soeprijadi; Devi Wulansari
Depik 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

Siomay Production with The Addition of Tilapia (Oreochromis Niloticus) Bone Meal Pola S.T. Panjaitan; Aripudin Aripudin; Indri Yuliawati; Siti Nurpalah
PELAGICUS Volume 4 Nomor 1 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i1.12286

Fish bone meal is a product by preserving the fish bone in dry form followed by milling it into powder. Siomay is a food originating from China which is usually served by steaming or frying. This food is usually enjoyed along with tea (yam cha). Siomay, as one type dimsum is widely sold in Chinese restaurants and street vendors in Indonesia. The processing steps of making siomay with the addition of tilapia fish bone meal (Oreochromis niloticus) such as receiving of raw material, separating the bones from the meat, washing 1, boiling the fish bones, cutting the bones, drying the bones, grinding the bones, sieving the fish bone meal, kneading, molding followed by steaming and draining. The aim of this study was to describe the process of making siomay with the addition of tilapia fish bone and to describe the hedonic value and proximate value with different formulations. Formulations of fish bone meals were divided into four groups such as F1 (as a control), without any addition of fish bone meal, F2 6%, F3 7% and F4 12%. The hedonic values showed the panellists mostly liked the formulation of F1 with the addition of 6% of fish bone meal. Characteristics of proximate values of F1 resulted in the water content being 66.95%, fat content being 4.5%, protein content being 5.35% and ash content being 5.77%.

PEMBUATAN RENGGINANG SINGKONG DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT (Ulva Lactuca) Pola S.T Panjaitan; Catur Pramono Adi; Aripudin Aripudin; Suratna Suratna; Ida Romawati
Grouper: Jurnal Ilmiah Fakultas Perikanan Universitas Islam Lamongan Vol. 14 No. 1 (2023): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v14i1.125

DalamÂ pembuatanÂ rengginang tidak ada penambahan zat gizi sehingga kandungan nutrisi di rengginang itu rendah, salahÂ satunya kandungan protein. Maka dari itu dengan adanya potensi rumput laut ulva lactuca dapatÂ dimanfaatkan sebagai upaya meningkatkan kandungan gizi protein rengginang singkong. Tujuan padaÂ penelitianÂ iniÂ yaitu:MengetahuiÂ caraÂ pembuatanÂ rengginangÂ singkongÂ denganÂ penambahanÂ tepungrumput laut ulva lactuca; Mengetahui pengaruh penambahan tepung rumput laut ulva lactuca terhadapÂ mutu hedonik rengginang singkong; dan Mengetahui pengaruh kandungan proksimat pada rengginangÂ singkongÂ dengan penambahan tepungÂ rumputÂ lautÂ ulvaÂ lactuca.F1 dengan penambahan tepung rumput lautÂ 10%, F2 dengan penambahan tepung rumput lautÂ 12,5%, dan F3 dengan penambahan tepung rumputÂ laut 15% pada parameter kenampakan, aroma, rasa dan tekstur. PadaÂ mutuÂ kimiaÂ perlakuan F1 dengan perlakuan F0 yang tidak ada penamabahan tepung rumput laut ulva lactucaÂ menunujukkan adanya penurunan kadar air sebesar 4,55% berarti pada perlakuan F1 telah memenuhiÂ StandarÂ mutuÂ BSNÂ 1999Â yaituÂ denganÂ kadarÂ airÂ maksimalÂ 11Â gÂ danÂ 1,47%Â kenaikanÂ kadarÂ proteinÂ padaÂ perlakuan F1. Dengan kadar air 10,14% dan kadar protein 1,47% pada perlakuan F1 yang berartiÂ perlakuanÂ F1Â telah memenuhiÂ standar BSN 1999Â yaitu denganÂ kadar proteinÂ maksimalÂ 6Â g.

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Pola Sabar Tumohom Panjaitan; Iman Mukhaimin; Susi Ratnaningtyas; Liliek Soeprijadi; Devi Wulansari
Depik 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

The Effect of Different Processing Techniques of Beefsteak with Eel (Monopterus Albus) Raw Materials Catur Pramono Adi; Pola S.T. Panjaitan; Novita Rizki Marleni; Liliek Soeprijadi
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.14066

One of the techniques commonly used to produce beefsteak is high temperature processing techniques. Research purposes; making eel steaks with different concentrations of eel meat, knowing the effect of processing techniques by grilling and steaming on eel steaks, testing the sensory quality, chemical quality and microbiological quality of eel steaks. The selection of eel raw materials is intended to utilize eel which contains high nutritional value and to increase its added value. The results of the research show that the organoleptic test results for fresh eel are so that the raw material can be said to be suitable. The results of the hedonic test for the highest appearance were sample C with a value of 6.81; The highest aroma value in sample C was 6.71; the highest taste score is D with a score of 6.76; and the texture got the highest score in sample C with a score of 6.71. It can be seen that sample C has a superior value in the hedonic test. The highest protein chemical test results were in sample C at 11.85%, the highest fat content in sample C was 3.33%, the lowest ash content in sample A was 2.39%, and the highest water content in sample A was 60.76%. It can be seen that the chemical tests that have sufficient nutritional value are samples C and A. Meanwhile, vitamin A has a good value for the steaming processing technique, namely 0.38.

Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.) Pola S.T. Panjaitan; Anasri Tanjung; Detia Sopha
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.12724

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).

PELATIHAN OLAHAN IKAN NILA BERNILAI TAMBAH DI DESA KAWALI CIAMIS JAWA BARAT Rahmad Surya Hadi Saputra; Romauli Juliana Napitupulu; Liliek Soeprijadi; Pola Sabar Tumohon Panjaitan; Anasri Anasri; Imam Mukhaimin
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1552

Desa Kawali is one of the Smart Fisheries Villages (SFVs) located in the Kawali District, with its main commodity being tilapia fish. Currently, there are approximately 4,000 fish ponds around the location of Desa Kawali with immense potential. The abundant production of tilapia fish, supported by extensive aquaculture land, can serve as a primary asset in ensuring food security for the village community and also in enhancing their welfare. The welfare of the residents of Desa Kawali largely depends on tilapia fish, which are marketed in the form of live fish or ready-to-consume products. While there is a growing number of processed fish products, the variety and quantity of processed products produced are still limited. Community service is conducted using the Participatory Rural Appraisal (PRA) approach. The PRA method is an approach to community empowerment that emphasizes the involvement or participation of the community in all activities, with external facilitators serving as guides to facilitate community activities. It is a participatory action research method designed to encourage active participation of the community in the development process. The results of the community service activities conducted, ranging from the delivery of materials to practical product manufacturing and packaging, can be summarized as follows: the community service activities conducted provide numerous benefits to the participants. These activities also impact the skills of the participants, and with proper and attractive product packaging, the processed products become more marketable

Study of Formulation and Quality Characteristics of Jam Slice from Seaweed (Gracilaria sp.) with The Addition of Strawberry Fruit Mukhaimin, Iman; S.T. Panjaitan, Pola; Adi, Catur Pramono; Alavia, Rohma
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 1 (2024): JKPT Juni 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i1.13747

The purpose of the study was to determine the best formulation of seaweed pulp and strawberry pulp mixture in making jam slice based on the level of consumer preference for jam slice through hedonic tests, chemical quality characteristics, microbiological quality, and physical quality of jam slice. The production of jam slice from seaweed with the addition of strawberry fruit was carried out with several formulations of seaweed and strawberry fruit ratio, namely F1 (50:50), F2 (52.5:47.5), and F3 (55:45). The data were analyzed using One-way ANOVA, Kruskal Wallis non-parametric and descriptive tests. The results showed that there were no significant differences at the 5% significance level (p<0.05) on the parameters of appearance, aroma, taste, and texture. The best formulation with the highest mean value in making sheet jam is F2 with a composition of 52.5% seaweed; 47.5% strawberry fruit produces the highest level of panelist preference with an average value of appearance parameters of 7.28 (like), taste 7.16 (like), aroma 6.86 (like) and texture 7.12 (like).The chemical quality characteristics of formulation 2 have a moisture content of 40.23% which is higher than SNI-3746-2008, the fiber content is 7.413% and its antioxidant activity has an IC50 value of 0.67%. Furthermore, microbiological quality with a Total Plate Number (ALT) value of 3.04 x 10⁵ which is higher than SNI-3746-2008 and physical quality of texture (hardness) of 397.340974 gf.

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