Article Per Year (5 Year)
p-Index From 2021 - 2026
2.064
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JPSriwijaya Jurnal FishtecH Jurnal Penelitian Sains Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Bioscientist : Jurnal Ilmiah Biologi Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Swadaya: Jurnal Pengabdian Masyarakat Jurnal Perikanan Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Puspa Ayu Pitayati
Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal FishtecH

 1 
Perendaman Pempek dengan Larutan Kitosan sebagai Edible Coating dan Pengaruhnya terhadap Umur Simpan Puspa Ayu Pitayati; Herpandi Herpandi; Susi Lestari; Siti Ayu Ulfadillah
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14418

Abstract

Pempek yang disimpan pada suhu ruangan memiliki umur simpan yang relatif singkat dan mudah mengalami kemunduran mutu produk. Pada penelitian ini pempek dilapisi oleh larutan kitosan 2% dengan perbedaan waktu perendaman (0, 10, 20, 30 menit) guna mengetahui pengaruh larutan kitosan sebagai coating pempek terhadap lamanya penyimpanan pempek pada suhu ruangan. Metode penelitian menggunakan rancangan split plot utama dengan 2 faktor perlakuan dan tiga kali pengulangan. Faktor perlakuan meliputi perbedaan waktu penyimpanan pada suhu ruangan (T0 = 0 hari, T1 = 2 hari, T3 = 3 hari, T4 = 4 hari) dan waktu perendaman pempek pada larutan kitosan (R0 = 0 menit, R1 = 10 menit, R3 = 20 menit, R4 = 4 menit). Untuk parameter pengamatan berupa kadar air, derajat keasaman (pH), kadar protein, Total Plate Count (TPC), Total Volatil Base (TVB), serta uji organoleptik. Hasil penelitian diperoleh nilai kadar air, pH, kadar protein, TPC dan TVB berpengaruh nyata terhadap kedua faktor perlakuan (T dan R). Begitu juga interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap nilai pH, TPC dan TVB. Hasil Uji Kruskal Wallis waktu perendaman larutan kitosan sebagai coating pempek dengan nilai sensori pempek berpengaruh tidak nyata terhadap rasa pempek, namun berbeda nyata terhadap parameter tekstur, kenampakan, aroma, maupun warna pempek.
Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair Herpandi Herpandi; Rinto Rinto; Indah Widiastuti; Sherly Ridhowati; Wulandari Wulandari; Puspa Ayu Pitayati; Eklin Meinatsya Putri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.10255

Abstract

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.
Co-Authors Ace Baehaki Ad’hiya, Eka Agus Supriadi Aldila Din Pangawikan Andriani, Dian Sri Anggraini, Nike Annisa Amriani S Balqis, Finanda Rahil Budi Santoso Eklin Meinatsya Putri Gama Dian Nugroho Henny Helmi Herlina Herlina Herpandi . Indah Widiastuti Indah Widiastuti Khoiron Nazip, Khoiron M. Hatta Dahlan Muhammad Rendana Nugroho, Gama Dian Rachmawati, Siti Hanggita Ridhowati, Sherly Rindit Pambayun Rinto . Rinto Rinto Rohmania, Ainur Sabri Sudirman Saputra, Ardi Septiani, Yiyin Septiyanda, Dwi Shanti Dwita Lestari Shanti Lestari Siti Ayu Ulfadillah Siti Hanggita Rachmawati J Susi Lestari Susi Lestari SUSI LESTARI Tengku Zia Ulqodry Wulandari Wulandari Yunindyawati Yunindyawati