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PEMANFAATAN KITOSAN DAN EKSTRAK BUNGA KECOMBRANG UNTUK PEMBUATAN MINUMAN KESEHATAN Pangestika, Widya; Nusaibah, Nusaibah; Dwiyana, Amalia Noer
Media Teknologi Hasil Perikanan Vol 9, No 2 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.2.2021.31563

Tanaman kecombrang memiliki aktivitas antioksidan dan aktivitas antibakteri, sehingga berpotensi untuk dapat dikembangkan menjadi produk pangan fungsional. Ekstrak bunga kecombrang dan kitosan dapat diolah menjadi minuman kesehatan yang kaya akan manfaat, seperti: menghilangkan haus, menambah tenaga, dan membantu proses pencernaan makanan. Penelitian ini bertujuan untuk mengetahui daya simpan minuman kesehatan pada suhu 4oC dan suhu ruang, dan untuk mengetahui tingkat kesukaan panelis terhadap minuman ini. Hasil penelitian menunjukkan bahwa minuman ini dapat bertahan selama 4 minggu apabila disimpan pada suhu 4oC, sedangkan hanya bertahan 3-4 hari apabila disimpan pada suhu ruang. Hasil uji hedonik menunjukan bahwa panelis lebih menyukai F2 (dengan penambahan kitosan 2%) jika ditinjau dari segi kekentalan. Apabila ditinjau dari segi aroma, rasa, dan warna tidak terlihat perbedaan yang signifikan antara satu dengan yang lainnya. Dari hasil penelitian ini disimpulkan bahwa campuran kitosan dan ekstrak bunga kecombrang dapat dipasarkan sebagai minuman kesehatan.

PENGARUH KEAHLIAN PROFESIONAL, INDEPENDENSI, DAN TEKANAN ANGGARAN WAKTU TERHADAP PENDETEKSIAN KECURANGAN (Studi Empiris Pada Badan Pemeriksa Keuangan Perwakilan Provinsi Riau) Widya Pangestika; Taufeni Taufik; Alfiati Silfi
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Vol 1, No 2 (2014): wisuda oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi

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The objectives of this research are to analyze expertise of professional, independence, and time budget pressure that can affect the fraud detection. The population of this study are independent auditors who have worked for BPK RI Perwakilan Province of Riau. Meanwhile the sample of this research are 53 auditors. Types of data used are primary data by the method of data collection using questionnaire. The method of data analysis used in this study is multiple regression with the help of software SPSS version 17. The result showed that expertise of professional and independency significant effect on fraud detection. Than time budget pressure not effect to fraud detection with significance value of expertise of professional 0.001, independency 0.000, and time budget pressure 0.716. The value of Adjust R squarets aqual to 0.910, which mean 91% of independent variables in the study was able to influence the dependent variable, while the remaining 9% is explained by other variables not included in this study.Keywords : Expertise of Professional, Independence, time budget pressure, Fraud Detection

Penanganan limbah cair hasil pengolahan ikan asin dengan menggunakan metode ozonisasi Widya Pangestika; Arif Baswantara; Nusaibah Nusaibah; David Indra Widianto; Arpan Nasri Siregar; Eneng Wulan Rahmawati
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14192

Pangandaran Regency is famous for salted fish, both for consumption by the surrounding community and for souvenirs. In the salty fish production process, of course, a lot of liquid waste is produced. The method of preparation, washing and soaking are the three stages that make the most wastewater in salting fish. Salted fish processing liquid waste is an organic waste that can be reduced its pollution parameters through ozonation technology. This study aims to study the effect of effluent pH and ozonation time on the level of degradation of effluent pollution parameters, such as: TSS, TDS, COD, BOD5, and salinity. From the analysis results, it is known that the process of flowing ozone for 80 minutes at pH 9 can reduce TSS, TDS, and salinity to the maximum, by 86.23%, 62.42%, and 61.38%, respectively. The most reductions in COD and BOD5 were achieved after giving ozone for 20 minutes at pH 10, as much as 52.20% and 54.69%, respectively. It is known that the TSS and TDS of wastewater that has been given ozone may be below the quality standard set by the Minister of the Environment, but this does not yet apply to levels of COD and BOD5. Additional processing is required so that the COD and BOD5 values can be below the quality standards recommended by the Minister of the Environment.

The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips Pangestika, Widya; Nusaibah, Nusaibah; Sa'diyah, Jihan Halimatus
Torani Journal of Fisheries and Marine Science Vol. 7 No. 1 (2023): VOLUME 7 NOMOR 1, DECEMBER 2023
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v7i1.26554

Catfish is a popular freshwater fish and is in great demand as a consumption fish because catfish meat has a delicious taste and is quite high in calories and protein. Catfish skin as a by-product of fillet production can be used as raw material for processing chips. This research aims to determine the effect of soaking ingredients on the physical and chemical characteristics of catfish skin chips. This research was carried out by making catfish skin chips through the process of first washing, first soaking with soaking materials, second washing, second soaking in spices, drying, cutting, frying, and packed. The treatment in this research is the soaking material (in the first soaking) used. There were 4 treatments with different soaking ingredients, including: P0 (control), P1 (lime), P2 (acetic acid/vinegar), and P3 (palm vinegar). After the skin chips with the 4 treatments have been produced, quality testing is carried out on the product. Tests were carried out on yield, consumer acceptability through hedonic testing, physical characteristics of skin chips through analysis of crispness, efflorescence and oil absorption, chemical characteristics through proximate analysis, and microbial contamination through ALT analysis. Treatment P1 is known to have the highest yield, crispness, oil absorption capacity, and efflorescence ability among other treatments. Next, the products tested for chemical content are selected based on the treatment that obtains the highest level of consumer acceptance. Based on hedonic testing, it is known that P1 is the treatment most sought after by consumers. From the results of the chemical analysis that has been carried out, the ash content and protein content of fish skin chips in P1 is higher than P0, but has a lower water content than P0. The Total Plate Number (ALT) value for each catfish skin chips parameter exceeds the standard limit of SNI 7388:2009, namely 5x105 CFU/g.

Proximate and Organoleptic Analysis of Crackers With The Addition of Tuna Fish Bone Meal (Thunnus sp) Nusaibah, Nusaibah; Hutabarat, Zulhasbi; Widianto, David Indra; Abrian, Satriya; Maulid, Deden Yusman; Pangestika, Widya; Arumsari, Kusuma
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Solid waste from the tuna fish processing industry produces a very abundant amount of waste and has not been utilized properly, even though one type of waste, namely fish bones, has high proximate nutritional content. Tuna fish bone meal is one of the uses fish bone waste treatment which is suitable as additional ingredient for making crackers to add proximate value to the product. Therefore, a study was conducted to determine the proximate and organoleptic content of crackers with the addition of tuna fish bone meal. From this study, the highest organoleptic (hedonic) test results were obtained in the addition of 5% tuna fish bone meal, then proximate test was carried out with a water content value of 7.89%, ash content 23.26%, fat content 5.21%, carbohydrate content is 58.4% and protein content is 5.24%. While the crackers without the addition of tuna bone meal had a water content of 7.40%, ash content of 14.06%, fat content of 4.21%, carbohydrate content of 70.86% and protein content of 3.47%. These results indicate that the proximate content, especially protein, fat and mineral content in the crackers with the addition of tuna is higher than the crackers without the addition of tuna bone meal.

Utilization of jeruju leaves extract (Acanthus ilicifolius) as a raw anti-acne cream Nusaibah, Nusaibah; Pangestika, Widya; Herry, Herry
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 1 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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Jeruju (Acanthus ilicifolius) is abundant in mangrove ecosystems in Indonesia and has high antibacterial, antioxidant and anti-inflammatory properties. In addition, So that in this study the use of jeruju leaf extract was added as an active ingredient of anti-acne cream. This research method was carried out by extracting the leaves of jeruju using ethanol solvent then made anti acne cream with extract concentrations of 1%, 5%, 10%, 15%. After that, sensory testing, TPC, antioxidant activity and antibacterial activity against acne-causing bacteria, namely Propionibacterium acne were carried out. The results of the antibacterial activity test of the four concentrations against P.acne produced inhibition zones with a range of values, namely 10.35-12.72 mm.. In testing the antioxidant activity, the best results were obtained at a concentration of 15% extract with an IC50 value of 98.80 ppm. From these results it can be concluded that jeruju is proven to inhibit P.acne bacteria, so that it has the potential to be used as an active ingredient in making anti-acne creams. Suggestions that can be given for further research are to make jeruju extract into a form that is more acceptable to consumers in terms of odor and color without reducing its content.

The Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Maulid, Deden Yusman; Putra, Ronald Septiawan; Nusaibah, Nusaibah; Abrian, Satriya; Pangestika, Widya; Arumsari, Kusuma; Yuniarti, Endah
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).

Protein Content and Physical Characteristics of Chocolate Coated Manyung Fishtick (Arius thalassinus) Abrian, Satriya; Widianto, David Indra; Iskandar, Amri; Pangestika, Widya; Maulid, Deden Yusman; Nusaibah, Nusaibah; Arumsari, Kusuma
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Catfish (Arius thalassinus) is one of favourite consumed fish in pangandaran. It is widely used as a raw material for jambal roti salted fish. Apart from being used as salted fish, Catfish can also be processed into Fishstick which are rich in protein. The purpose of this reaserach is to determine the protein content and physical characteristic of Chocolate Coated Manyung Fishtick. Catfish meat used in the manufacture of fishstick is 0 %, 20%, 30%, 40%. The Protein contents were analysed using Kjeldahl methode. The result showed that fishtick with 40% Catfish meat has the highest protein content of 3,89%. The addition of Catfish meat had a significant effect on the characteristics of organoleptic properties. Based on hedonic testing, fishtick with the concentration of 40% fish meat is a formulation with the best acceptance to an aroma value of 7,63, a taste of 7,43 and a color of 7,17 wich indicates the spesification of the average value. The result of self life test also showed that the fishtick with concentration of 30% fish meat is the most durable according to aroma, taste, and texture analysis.

The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Pangestika, Widya; Karim, Sholekha Nur; Setiawati, Natalia Prodiana; Arumsari, Kusuma; Maulid, Deden Yusman; Nusaibah, Nusaibah; Abrian, Satriya
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.

The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Pangestika, Widya; Putri Salen, Sholekha Nur Karim; Setiawati, Natalia Prodiana; Arumsari, Kusuma; Maulid, Deden Yusman; Nusaibah, Nusaibah; Abrian, Satriya
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 2 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.488-494

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.

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