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Sri Rejeki
Jurusan Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Halu Oleo,
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KARAKTERISASI FISIK BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG IKAN TERI (Stolephorus sp.) rejeki, Sri; Libriani, Restu; takzim, faris
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.655 KB) | DOI: 10.33772/jstp.v3i5.5225

Abstract

ABSTRACT The purpose of this study was to determine the physical characteristics of instant baby porridge with formulations of red rice flour and anchovy flour based on the best organoleptic tests and compare them with commercial baby porridge. This study uses Analysis of Variants (ANOVA). If it has a significant effect on the observation variable, then it is followed by the Duncan's Mutiple Range Test (DMRT) test at the confidence level of 95% (α = 0.05). The results of this study indicated that bulk density, wettability and brewing tests are 0.54 g/mL, 39.33 seconds and 38 mL. Characteristics of instant baby porridge formulations of red rice flour and anchovy flour had higher density, wettability and brewing tests better than commercial baby porridge. Keywords: Red rice flour, anchovy flour, instant baby porridge. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisik bubur bayi instan dengan formulasi tepung beras merah dan tepung ikan teri berdasarkan uji organoleptik terbaik dan membandingkannya dengan bubur bayi komersial. Penelitian ini menggunakan analisis sidik ragam (Analysis of Varian) (ANOVA). Apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Mutiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05).Hasil penelitian ini menunjukkan bahwa densitas kamba, wettability dan uji seduh berturut-turut sebesar 0,54 g/ml, 39,33 detik dan 38 mL. Karakteristik bubur bayi instan formulasi tepung beras merah dan tepung ikan teri memiliki densitas kamba, wettability dan uji seduh lebih baik dari bubur bayi komersial. Kata kunci: Tepung beras merah, tepung ikan teri, bubur bayi instan
KAJIAN KUALITAS BAKSO NABATI FORMULASI JAMUR TIRAM (Pleurotus ostreatus) DENGAN PENAMBAHAN DAUN BAYAM (Amaranthus) DAN TEPUNG WIKAU MAOMBO SEBAGAI PRODUK PANGAN FUGSIONAL Ahmad, Siska; Wahyuni, Sri; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.523 KB) | DOI: 10.33772/jstp.v3i5.5221

Abstract

ABSTRACT The aim of this study was to determine the effect of oyster mushroom formulations with the addition of spinach leaves and Wikau maombo flour on the sensory assessment of vegetable meatball products. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatments (the addition of oyster mushrooms, spinach leaves and wikau maombo flour) with formulations N1, N2, N3, N4, and N5 samples. In the organoleptic test the color parameters did not significantly affect the aroma and taste parameters and significantly affect on the texture parameters. The content of water, ash, protein, fat and carbohydrate in N1 and N4 samples were 50.98%, 49.81%, 2.41%, 3.07%, 11.90%, 10.25% , 2.20%; 1.53% and 30.11%; 35.75%, respectively. Vegetable meatballs with oyster mushroom formulation with the addition of spinach leaves and wikau maombo flour had nutritional value according to SNI standards and can be received (preferred) by the panelists based on organoleptic assessment. Keywords:Oyster mushrooms, spinach, wikau maombo, vegetable meatballs. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo terhadap penilaian sensoris produk bakso nabati. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan (penambahan jamur tiram, daun bayam dan tepung wikau maombo) dengan formulasi N1, N2, N3, N4, dan N5. Pada uji organoleptik parameter warna tidak berpengaruh nyata pada parameter aroma dan rasa serta berpengaruh nyata pada parameter tekstur. Nilai kadar air, abu, protein, lemak dan kadar karbohidrat pada sampel N1 dan N4 berturut-turut sebesar 50,98%;49,81%, 2,41%;3,07%, 11,90%;10,25%, 2,20%;1,53% dan 30,11%;35,75%. Bakso nabati formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo memiliki nilai gizi sesuai standar SNI dan dapat terima (disukai) oleh panelis berdasarkan penilaian organoleptik. Kata kunci: Jamur tiram, Bayam,Wikau maombo, Bakso nabati
KOMPOSISI KIMIA DAN ASAM LEMAK JUVENIL IKAN NILA GIFT (Oreochromis niloticus) PADA BERBAGAI UMUR PANEN Nadia, Laode Muhamad Hazairin; Huli, La Ode; Rejeki, Sri; Zubaydah, Wa Ode Sitti; Nadia, La Ode Abdul Rajab
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.829 KB) | DOI: 10.33772/jstp.v5i1.11545

Abstract

ABSTRACT   The purpose of this study was to determine chemical (water, ash, protein, and lipid contents) as well as fatty acids (saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acid (PUFA) composition of juvenile tilapia GIFT at the harvesting period of two, three, and four weeks. This study used a completely randomized design (CRD), consisting of one treatment (harvesting period of two, three, and four weeks) and three repetitions. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The harvesting period of two, three, and four weeks had a significant effect (P<0.05) on chemical and fatty acids composition. Lipid contents decreased significantly (P<0.05) at 2-4 weeks harvesting period while water, ash, and protein contents increased significantly (P<0.05). Juvenile tilapias GIFT had total fatty acids of 91.87%, 75.69%, and 62.24% at harvesting periods of two, three, and four weeks, respectively. Total fatty acids decreased significantly (P<0.05) during the two to four weeks harvesting period. Keywords: chemical composition, fatty acid, harvesting period, juvenile tilapia GIFT ABSTRAKTujuan penelitian ini untuk menentukan komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan asam lemak (asam lemak jenuh (SAFA), asam lemak tak jenuh tunggal (MUFA) dan asam lemak tak jenuh jamak (PUFA) juvenil ikan nila GIFT pada umur panen 2 minggu, 3 minggu dan 4 minggu. Metode penelitian  ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 1 jenis perlakuan (umur panen yaitu 2 minggu, 3 minggu, 4 minggu) dan 3 kali ulangan. Data di analisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Umur panen 2 minggu, 3 minggu dan 4 minggu berpengaruh nyata (P<0.05) terhadap komposisi kimia dan asam lemak. Kadar lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kadar air, kadar abu dan kadar protein meningkat secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Juvenil ikan nila GIFT mengandung total asam lemak pada umur panen 2 minggu, 3 minggu dan 4 minggu berturut- turut sebesar 91.87%; 75.69% dan 62.24%. Total asam lemak menurun secara signifikan (P<0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kata Kunci : asam lemak, juvenil nila GIFT, komposisi kimia, umur panen 
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.) Yusra, Yusra; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11599

Abstract

ABSTRACT         This research aims to study the effect of mackerel surimi substitution and the chemical composition of the nuggets. This study uses a Completely Randomized Design (CRD) consisting of four treatments namely P1 (control) (100% crab meat: 0% surimi mackerel), P2 (70% crab meat: 30% mackerel surimi), P2 (crab meat 60%: mackerel surimi 60%) and P4 (50% crab meat: 50% mackerel surimi). The results of crab nugget research substituted with mackerel surimi obtained the best treatment organoleptic test obtained at P2 treatment with a fairly good panelist assessment. The best organoleptic test was found in the P2 treatment with the values of the color, aroma, texture, and taste parameters respectively 7.2, 6.2, 7.2 and 7.2. The highest crab fish substitution surimi crab nugget crab test on the P4 treatment with the value of water content, protein content and fat content was 45.25%. 29.79% and 4.61% respectively. Keywords: small crab, mackerel, nuggets, surimi, organoleptic test.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi surimi ikan kembung dan komposisi kimia nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P1 (kontrol) (100% daging rajungan : 0% surimi ikan kembung), P2 (daging rajungan 70% : surimi ikan kembung 30%), P2 (daging rajungan 60% : surimi ikan kembung  60%) dan P4 (daging rajungan 50% : surimi ikan kembung 50%). Hasil penelitian nugget rajungan yang disubstitusikan dengan surimi ikan kembung diperoleh perlakuan terbaik uji organoleptik diperoleh pada perlakuan P2 dengan penilaian panelis yang cukup baik. Rerata uji organoleptik terbaik terdapat pada perlakuan P2 dengan nilai parameter warna, aroma, tekstur, dan rasa berturut-turut adalah 7,2, 6,2, 7,2 dan 7,2. Uji kimia nugget rajungan substitusi surimi ikan kembung tertinggi pada perlakuan P4 dengan nilai kadar air, kadar protein dan kadar lemak berturut-turut 45,25%. 29,79% dan 4,61%.Kata kunci: rajungan, ikan kembung, nugget, surimi, uji organoleptik.
PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN Armin, Armin; Ibrahim, Mohamad Nuh; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11609

Abstract

The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT         The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT   (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash  6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.),  sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri  dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4).  Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan
KOMPOSISI KIMIA DAN NILAI SENSORIK STIK IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN TEPUNG BUAH MANGROVE (Bruguiera gymnorrhiza) Dina, Dina; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11600

Abstract

Chemical Composition and Sensoric Value of Tuna Fish Sticks (Thunnus sp.) with Addition of Mangrove Flour (Bruguiera gymnorrhiza)ABSTRACT         This study aims to determine the effect of the addition of mangrove flour to sensory properties and water content and protein content of tuna sticks. This study used a Completely Randomized Design (CRD) with a combination of the use of fish meat and mangrove flour (from total stick ingredients) in a row: 50: 0% (I50M0), 45: 5% (I45M5), 40:10% (I40M10), and 35:15% (I35M15). The results showed the addition of mangrove flour with different concentrations significantly affected the sensory properties of color, aroma, texture, appearance and water content and protein content of tuna sticks but did not significantly affect the taste sensory attributes. The sensory attributes of color, aroma, texture, appearance, water content and protein content obtained the highest average values were 7.08, 6.07, 7.03, 6.6, 9.52 respectively and 14.58 while the sensory attributes of taste obtained the highest average values around 6.71. The combination of the use of fish meat and mangrove flour on the color and aroma sensory attributes of the I35M15 treatment is preferred while the sensory attributes of the texture, taste, and appearance of I40M10 are preferred. Keywords: Bruguiera gymnorrhiza, mangroves, sensoric, Thunnus sp., tuna sticks.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung mangrove terhadap sifat sensorik dan komposisi kimia stik ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan kombinasi penggunaan daging ikan dan tepung mangrove (dari total bahan stik) berturut-turut:50:0 % (I50M0), 45:5 % (I45M5), 40:10 % (I40M10), dan 35:15 % (I35M15). Hasil penelitian menunjukkan penambahan tepung mangrove dengan konsentrasi yang berbeda berpengaruh nyata terhadap sifat sensorik warna, aroma, tekstur, kenampakan dan kadar air serta kadar protein stik tuna namun tidak berpengaruh nyata pada atribut sensorik rasa.  Nilai rerata tertinggi pada atribut sensorik warna, aroma, tekstur, kenampakan, kadar air  dan kadar protein berturut-turut yaitu 7.08, 6.07, 7.03, 6.6, 9.52 dan 14.58 sedangkan pada atribut sensorik rasa diperoleh nilai rerata tertinggi sekitar 6,71. Kombinasi penggunaan daging ikan dan tepung mangrove pada atribut sensorik warna dan aroma perlakuan I35M15 lebih disukai sedangkan pada atribut sensorik tekstur, rasa dan kenampakan I40M10 lebih disukai dibandingkan pada perlakuan I35M15.Kata kunci: Bruguiera gymnorrhiz, mangrove, sensorik, stik tuna, Thunnus sp. 
ANALISIS MUTU KERANG DARAH (Anadara granosa) ASAP YANG DIKEMAS VAKUM DAN NON VAKUM PADA PENYIMPANAN SUHU RUANG Yoni, Yoni; Isamu, Kobajashi Togo; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11611

Abstract

Quality Analysis of Smoked Cockle Shells (Anadara granosa) with vacuum and nonvacuum packaging techniques in room temperatureABSTRACT         This study aims to determine the effect of packaging factors and storage time on organoleptic values, total bacterial counts and chemical analysis of smoked cockle shells. The characteristics tested were sensory, water content, total bacterial count (TPC) and the value of the PAH compound (Polycyclic Aromatic Hydrocarbon) smoked cockle shells. This study uses a Completely Randomized Design (CRD) consisting of 6 treatments V1L1 (vacuum packaging technique, 2 days storage time), V2L1 (nonvacuum packaging technique, 2 days storage time), V1L2 (vacuum packaging technique, length of storage time 4 days), V2L2 (non-vacuum packaging technique, 4 days storage time), V1L3 (vacuum packaging technique, 6 days storage time), V2L3 (non-vacuum packaging technique, 6 days storage time) and replications three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the packaging technique and the storage time of smoked cockle shells had a very significant effect on the sensory value which included appearance, aroma, and taste, but the texture sensory had a real effect and on the fungus, sensory had no significant effect. The best results for sensory assessment are in the V1L1 treatment which has a value of appearance 7.62, aroma 7.64, taste 7.93 and texture 7.42. The best treatment on the total number of bacteria (TPC) showed the best value, namely V1L1 treatment with a value of 1.1 x 103 CFU / ml. The best treatment in chemical tests is in the treatment V1L1 with a moisture content value of 45.26%, while for the value of the PAH compound (Polycyclic Aromatic Hydrocarbon) the value is the same, <0.51 ppm both for vacuum and nonvacuum packaging techniques. Keywords: Cockle shells (Anadara granosa). Smoke, packaging, storage, room temperatureABSTRAKPenelitian ini bertujuan Untuk mengetahui  pengaruh faktor kemasan dan lama penyimpanan terhadap nilai organoleptik, jumlah total bakteri dan analisis kimia kerang darah asap. Karakteristik yang diuji yaitu sensori, kandungan kadar air, jumlah total bakteri (TPC) dan nilai  senyawa PAH (Polycyclic Aromatic Hydrocarbon) kerang darah asap. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 6 perlakuan V1L1 (Teknik pengemasan vakum, lama waktu penyimpanan 2 hari), V2L1 (Teknik penemasan non vakum, lama waktu penyimpanan 2 hari), V1L2 (Teknik penemasan vakum, lama waktu penyimpanan 4 hari), V2L2 (Teknik penemasan non vakum, lama waktu penyimpanan 4 hari), V1L3 (Teknik penemasan vakum, lama waktu penyimpanan 6 hari),V2L3 (Teknik penemasan non vakum, lama waktu penyimpanan 6 hari) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa teknik pengemasan dan waktu penyimpanan kerang darah asap memberikan pengaruh sangat nyata terhadap nilai sensori yang meliputi kenampakan, aroma, dan rasa, tetapi pada sensori tekstur memberikan pengaruh nyata dan pada sensori jamur berpengaruh tidak nyata. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan V1L1 dimana memiliki nilai kenampakan 7,62, aroma 7,64, rasa 7,93 dan tekstur 7,42. Perlakuan terbaik pada jumlah total bakteri (TPC)  menunjukkan nilai terbaik yaitu perlakuan V1L1 dengan nilai 1,1 x 103 CFU/ml . Perlakuan terbaik pada uji kimia terdapat pada perlakuan V1L1 dengan nilai kadar air 45,26 %, sedangkan untuk nilai  senyawa PAH (Polycyclic Aromatic Hydrocarbon) nilainya sama yaitu <0,51 ppm baik yang teknik pengemasan vakum maupun non vakum.Kata kunci: kerang darah (Anadara granosa). pengasapan, pengemasan, penyimpanan, suhu ruang
PENGARUH PERBEDAAN BAHAN PENGASAP TERHADAP UJI SENSORIK DAN KANDUNGAN GIZI KERANG DARAH (Anadara granosa ) ASAP Kiro, Muhammad Zul Sudrajat; Isamu, Kobajashi Togo; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11602

Abstract

The Effect of  Smoke Material Difference to Sensory Testing and The Nutrient Content of Cockle shells (Anadara granosa) Fumigation ABSTRACT         This research is to determine the effect of fumigation with shell and coconut husks to sensory value and the nutritional value of cockle shells (Anadara granosa) fumigation. The tested samples have divided into three treatments and three repeated remixes with coconut fiber, coconut shell, and a mixture of coir and coconut shell for 40 minutes, therefore, this research was designed with a completely random design. The effect of the fumigation differentiation on sensory testing and cockle shell nutrient content (Anadara granosa) fumigation has done after the validator. The results showed that sensory value based on panelist data showed no apparent effect on aroma, a real effect on color, flavor, and texture. The result of a presentative nutritional test is likely to vary creatively during the total duration of each of the forty minutes, based on the best treatment of water content P1U1, P2U2, and P3U2 consecutive 34.34%; 43.81%; 43.69%, ash content 3.40%; 2.38%;; 2.49%, carbohydrate 5.97;  4.47% ; 5.95%, Protein 15.42%; 18.54% ; 21.25%, and  fat  1.18%; 1.12%; 1.75%. Keywords: Anadara granosa, fumigation, sensory, nutrition.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pengasapan dengan bahan pengasap tempurung dan sabut kelapa terhadap nilai sensorik dan nilai gizi kerang darah (Anadara granosa) asap. Sampel yang diuji dibagi menjadi tiga perlakuan dan tiga kali ulangan diantaranya pengasapan dengan sabut kelapa (P1), tempurung kelapa (P2) serta campuran sabut dan tempurung kelapa (P3) selama 40 menit oleh sebab itu penelitian ini di desain dengan rancangan acak lengkap. Pengaruh perbedaan bahan pengasap terhadap uji sensorik dan kandungan gizi kerang darah(Anadara granosa) asap dilakukan setelah pengasapan. Hasil penelitian menunjukan bahwa nilai sensorik berdasarkan data panelis menunjukan berpengaruh tidak nyata terhadap aroma, berpengaruh nyata terhadap warna, rasa dan tekstur. Nilai hasil uji gizi secara keseluruhan   cenderung variatif selama total lama pengasapan empat puluh  menit berdasarkan perlakuan terbaik yaitu kandungan air P1U1, P2U2, dan P3U2 berturut turut 34,34% ; 43,81% ; 43,69 %, Kadar abu 3,40% ; 2,38% ;2,49%, Karbohidrat 5,97 ; 4,47%; 5,95 %, Protein 15,42 %; 18,54%; 21,25 %, dan Lemak 1,18; 1,12%; 1,75 %.Kata kunci: Anadara granosa, pengasapan, sensorik, gizi.
KARAKTERISTIK KIMIA TEPUNG SILASE LIMBAH IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN TEPUNG JAGUNG Safitra, Safitra; Asnani, Asnani; Rejeki, Sri
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11607

Abstract

Chemical characteristics of Silage Flour from Tuna Fish Waste (Thunnus sp.) with cornflour additionABSTRACT         The purpose of this study was to determine the chemical characteristics and the effect of the addition of cornflour to tuna waste silage flour.  This study used a Completely Randomized Design (CRD) consisting of four treatments, namely TS1 (5% addition to corn flour), TS2 (10% adding corn flour), TS3 (15% adding corn flour), TS4 (20% adding cornflour)  ) and repeat three times.  Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% level.  The results showed that the effect of adding cornflour to fish waste silage flour had a significant effect on the chemical content test value.  The results of the chemical test of the silage flour show water content between 10.4% -8.4%, ash content of 24.2% -7.9%, protein content of 47.5% -43.3%, and fat content of 4.6  % -2.1%. Keywords: Silage flour, tuna waste (Thunnus sp.), Cornflour and proximate composition.ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik kimia  dan pengaruh penambahan tepung jagung pada tepung silase limbah ikan tuna. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu perlakuan TS1 (5% penambahan tepung Jagung), TS2 (10% penambahan tepung jagung), TS3   (15% penambahan tepung jagung), TS4 (20% penambahan tepung jagung) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh penambahan tepung jagung pada tepung silase limbah ikan memberikan pengaruh nyata terhadap nilai uji kandungan kimia. Hasil uji kandungan kimia tepung silase menunjukkan kadar air antara 10,4%-8,4%, kadar abu 24,2%-7,9%, kadar protein 47,5%-43,3%, dan kadar lemak 4,6%-2,1%.Kata kunci: Tepung silase, limbah ikan tuna (Thunnus sp.), tepung jagung serta komposisi proksimat
KANDUNGAN VITAMIN C DAN PREFERENSI KONSUMEN TERHADAP SELAI LEMBARAN PALA DENGAN PENAMBAHAN SARI BUAH NAGA Sipahelut, Sophia G; Rejeki, Sri; Patty, John Alfred
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.305 KB) | DOI: 10.33772/jstp.v5i3.13101

Abstract

ABSTRACTUtilization of nutmeg flesh is still limited; thus, processing it into nutmeg-sheet jam is aimed to improve its added value. However, nutmeg flesh has astringent and bitter taste caused by the tannin level which may impact the processed products. To overcome this problem, a combination of nutmeg flesh and dragon fruit was carried out. The purpose of this study was to determine the exact proportion of nutmeg and dragon fruit juice to produce a nutmeg-sheet jam that is preferred by consumers. This study used a one-factor Randomized Complete Design, namely the proportion of nutmeg flesh juice and dragon fruit juice consisting of three treatment levels, namely: P1 (100%:0%), P2 (75%:25%), P3 (50%:50 %). The organoleptic testing on nutmeg-sheet jam products used the hedonic test conducted by 30 semi-trained panelists. The results show that different ratios of nutmeg flesh juice and dragon fruit juice significantly influence the consumers’ preference for color, appearance, taste, aroma, texture, and overall acceptance. The nutmeg-sheet jam with a proportion of 75% nutmeg juice and 25% of dragon juice was the most preferred product by the consumers. The selected product has 28.72 mg vitamin C /100 g of ingredients and pH 4.2.Keywords: nutmeg flesh, dragon fruit, nutmeg-sheet jam, consumers’ preferenceABSTRAKPemanfaatan daging buah pala masih terbatas, sehingga pengolahan daging buah pala menjadi selai lembaran merupakan usaha untuk meningkatkan nilai guna. Namun, daging buah pala memiliki rasa sepat dan rasa getir yang disebabkan oleh adanya kadar tannin yang akan berdampak pada produk olahannya. Untuk mengatasi permasalahan ini, maka dilakukan kombinasikan daging buah pala dengan buah naga. Tujuan penelitian ini adalah menentukan proporsi sari buah pala dan sari buah naga yang tepat yang dapat menghasilkan selai lembaran yang disukai oleh konsumen. Penelitian ini menggunakan Rancangan Acak Lengkap satu faktor, yaitu proporsi sari buah pala dan sari buah naga yang terdiri dari tiga taraf perlakuan yaitu: P1 (100%:0%), P2 (75%:25%), P3 (50%:50%). Pengujian organoleptik terhadap produk selai lembaran menggunakan uji hedonik oleh 30 panelis. Hasil penelitian menunjukkan bahwa rasio sari buah pala dan sari buah naga yang berbeda memberi pengaruh nyata terhadap tingkat kesukaan konsumen pada atribut warna/kenampakan, rasa, aroma, tekstur dan penerimaan keseluruhan (over all). Selai lembaran dengan penambahan rasio sari buah pala 75% dan sari buah naga 25 % merupakan produk yang paling disukai oleh konsumen dengan kandungan vitamin C 28.72 mg/100 g bahan dan pH 4.2.Kata kunci : daging buah pala, buah naga, selai lembaran, preferensi konsumen
Co-Authors Adriani, Nur Ahmad, Siska Ainun Jariah Samiru Amiluddin Indi Andini Sulfitrana Ansharullah ansharullah Ariani, Wa Ode Rachmasari Armin Armin, Armin Aryadi, Fadli Asdar Asdar Asnani Asnani Asriani asriani Astrid Dhian Herdhiansyah Dina Dina, Dina Elizyah Febriana Muchtar Fitria Dewi Fitrianingsih Fitrianingsih H Saediman Hapzi Ali Hardianti Hardianti, Hardianti Hermanto Hermanto Ibrahim, Mohamad Nuh Ibrahim, Mohammad Nuh Ilian Elvira Illian Elvira Isamu, Kobajashi Togo Jurnal Pepadu Kiro, Muhammad Zul Sudrajat L, Mariani La Harimu La Ode Baa La Ode Huli La Ode Huli La Ode Sahaba Laode Muhamad Hazairin Nadia Laode Muhamad Hazairin Nadia Mariani L Mariyanti Muh Andri Muzdalifah Nadia, La Ode Abdul Rajab Naim, Yulfa Nugrawati, Andi Laila Nur Izmi Nurfila, Nurfila Oktaviani, Endang Pancar, Fadli Ma’mun Patty, John Patty, John Alfred Payung Tasik, Nita Zaman Prima Endang Susilowati Rajuma Shaleh Restu Libriani RH Fitri Faradilla RH. Fitri Faradilla RH. Fitri Faradilla Rianse, Muhammad Iqbal Kusumabaka Safitra, Safitra Sakir Sakir Sam, Meriana Ahmad Sartika Sartika Sartina, Sartina Sipahelut, Sophia G Sipahelut, Sophia G. Sipahelut, Sophia Grace Sitti Leomo Sofrine Eunike Batara Sri Endang Lestari Ningsih Sri Wahyuni Susanto, Eki Tri Suwarjoyowirayatno Suwarjoyowirayatno Takzim, Faris Tamrin Tamrin Taridala, Aisyah Ainun Mataomehe Toba, Racmita Dewi S. Wa Ode Nafilawati Wa Rasni Waode Nilda Arifiana Effendy Yamin Yaddi Yani, Safitri Yoni, Yoni Yuspitasari, Gian Zubaydah, Wa Ode Sitti