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Rusky Intan Pratama
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Padjadjaran
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Karakteristik Kimia Kulit Lumpia Basah dengan Fortifikasi Tepung Tulang Ikan Patin (Pangasius pangasius) Junianto, Junianto; Hasibuan, Linda Naomi; Rostini, Iis; Pratama, Rusky Intan
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.46895

Abstract

Waste from patin fish (Pangasius pangasius) consumption is skin and fish bone. Its waste generally used as a raw material for food and industrial products because of fat, gelatin, collagen, and calcium compounds. Based on its calcium compound, another food application is the fortification of patin fish bone on wet spring roll wrapper. It is important to increase the consumption rate of calcium nutrition. Therefore, this research aimed to improve the proximate composition (especially calcium) of wet spring roll wrapper with 6% catfish bone flour fortification. The method used in this research was experimental with two treatments, i.e. the addition of 6% patin fish bone flour (A1) and 0% patin fish bone flour (A0) as a control. The parameters observed were moisture, ash, fat, protein, carbohydrate, and calcium content. The test procedure for each parameter observed is based on SNI 01-2354:2006. Sample testing was carried out in duplicate. The proximate composition of wet spring roll wrapper fortified with 6% patin fish bone flour consists of moisture, ash, fat, protein, carbohydrate, and calcium content respectively 60.21%, 2.61%, 0,71%, 3.96%, 32.51%, and 19.90 mg/100 g. Wet spring roll wrapper that was fortified with 6% patin fish bone flour (A1) had higher calcium content (19.90 mg/100 g) compared to wet spring roll wrapper with no fortification (control/A0) of the patin fish bone flour (8.22 mg/100 g). The moisture content of this calcium-rich wet spring roll wrapper is included in the Indonesian National Quality Standard (SNI) number 2987-2015 for wet noodles. This wet spring roll wrapper is one of diversified product using fishbone fortification to increase its calcium content. Keywords: fish bone, calsium, consumption, protein, waste
Prospective Analysis of Seaweed Processing Downstream Business: A Case Study in Lontar Village Gumilar, Iwang; Saputra, Adjie; Anggraeni, Santi Rukminita; Pratama, Rusky Intan; Maulina, Ine
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.56118

Abstract

Seaweed grows in almost all waters of Indonesia, making it one of the important exporting countries in Asia. Indonesia's three main seaweed export commodities are Eucheuma cottonii, Gracillaria sp., and Gelidium sp. One significant seaweed cultivation center is Lontar Village. However, value-added downstream product activities still need to be developed there. The potential for drying seaweed in Lontar Village reaches 150,000 kg per month. Data analysis was performed using quantitative descriptive methods, including profitability analysis, B/C Ratio analysis, Break-Even Point analysis, and Payback Period over the past year with five harvest cycles. The prospective analysis results include aspects of seaweed drying processing techniques, financial elements, and marketing aspects. This study uses a case study method with key informants being the head and members of the seaweed processing group in Lontar Village. The data used are from five harvest cycles over the past year. The prospective analysis results show that the financial analysis of the seaweed processing business in Lontar Village indicates positive outcomes, such as positive profits, a B/C Ratio greater than 1, seaweed sales and production values exceeding the Break-Even Point, and a Payback Period of less than one year. Seaweed marketing in Lontar Village is conducted on a cash basis, with their main market being Java Island. Keywords: Prospective, Business, Processing, Seaweed. Abstrak Rumput laut tumbuh hampir di seluruh perairan Indonesia, menjadikannya salah satu negara pengekspor penting di Asia. Tiga komoditas ekspor utama rumput laut Indonesia adalah Eucheuma cottonii, Gracillaria sp., dan Gelidium sp. Salah satu sentra budidaya rumput laut yang signifikan adalah Desa Lontar. Namun, kegiatan hilirisasi produk jadi yang bernilai tambah masih perlu dikembangkan di sana. Potensi penjemuran rumput laut kering di Desa Lontar mencapai 150.000 kg per bulan. Analisis data dilakukan menggunakan metode deskriptif kuantitatif, yang meliputi analisis keuntungan, analisis B/C Ratio, analisis Break Even Point, dan Payback Period selama satu tahun terakhir dengan lima siklus panen. Hasil analisis prospektif mencakup aspek teknik pengolahan penjemuran rumput laut, aspek finansial, dan aspek pemasaran. Penelitian ini menggunakan metode studi kasus dengan informan kunci berupa ketua dan anggota kelompok pengolahan rumput laut di Desa Lontar. Data yang digunakan adalah data dari lima siklus panen selama satu tahun terakhir. Hasil analisis prospektif menunjukkan nalisis finansial usaha pengolahan rumput laut di Desa Lontar menunjukkan hasil yang baik, seperti keuntungan yang bernilai positif, B/C Ratio lebih dari 1, nilai penjualan dan produksi rumput laut lebih besar dari nilai Break Even Point, dan Payback Period kurang dari satu tahun. Pemasaran rumput laut di Desa Lontar dilakukan dengan sistem kontan, dan pasar utama mereka adalah Pulau Jawa. Kata kunci: Prospektif, Usaha, Pengolahan, Rumput Laut.
PENGARUH PENAMBAHAN EKSTRAK KUNYIT (Curcuma domestica) PADA PAKAN TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN LELE DUMBO (Clarias gariepinus) Kiki Haetami; Elit Erdiasari; Rusky Intan Pratama; Roffi Grandiosa Herman
Jurnal Perikanan Unram Vol 13 No 4 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i4.657

Abstract

Penggunaan pakan yang berlebihan pada budidaya dapat menyebabkan penumpukan pakan diperairan sehingga berpengaruh terhadap terhambatnya pertumbuhan ikan tersebut. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak kunyit pada pakan terhadap pertumbuhan bobot dan panjang serta dosis yang tepat dalam pakan yang dapat meningkatkan pertumbuhan benih ikan lele dumbo. Penelitian dilaksanakan secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Perlakuan yang diguanakan yaitu (P0) kontrol, (P1) penambahan ekstrak kunyit 15 ml/kg pakan, (P2) penambahan ekstrak kunyit 30 ml/kg pakan, dan (P3) penambahan 45 ml/kg pakan. Ikan uji yang digunakan adalah benih ikan lele dumbo dengan berat 3-4 g dan panjang 5-7 cm. Wadah yang digunakan adalah waring atau hapa berukuran 1 x 1 x 1 m3 dengan kepadatan 20 ekor per kolam perlakuan serta masa pemeliharaan selama 40 hari. Jumlah pakan yang diberikan sebanyak 5% dari biomassa ikan benih lele dumbo. Data hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) dengan uji F pada selang uji 5%, apabila terdapat perbedaan yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil Penelitian menunjukkan bahwa penambahan ekstrak kunyit 15 ml/kg pakan memberikan hasil terbaik untuk pertumbuhan panjang, bobot dan kelangsungan hidup.  Penambahan ekstrak kunyit sebesar 15 ml/kg pakan dapat meningkatkan pertumbuhan panjang mutlak tertinggi 12,93±0,7 cm, pertumbuhan bobot mutlak tertinggi 53,62±7 g, dan kelangsungan hidup tertinggi 98,3±2,8 %.
PERENDAMAN FERMENTASI AIR CUCIAN BERAS DAN GARAM TERHADAP MASA SIMPAN FILET NILA MERAHPADA PENYIMPANAN SUHU RENDAH BERDASARKAN JUMLAH MIKROBA Shilfana Fitriana; Evi Liviawaty; Junianto Junianto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.843

Abstract

Ikan nila merah banyak digemari oleh masyarakat Indonesia, dikarenakan rasa dagingnya gurih dan tebal mirip daging ikan kakap merah. Salah satu produk ikan nila adalah filet nila dengan kulit, memiliki keunggulan yaitu mengandung nilai gizi yang tinggi terutama kandungan protein dan lemak, namun memiliki kekurangan yaitu cepat mengalami penurunan mutu. Strategi untuk mengurangi jumlah bakteri bisa melalui penambahan senyawa pengawet alami. Fermentasi air cucian beras yang ditambah dengan konsentrasi garam menghasilkan senyawa asam laktat yang anti bakteri sehingga dapat memperlambat pertumbuhan bakteri. Penelitian ini bertujuan untuk menentukan konsentrasi garam pada fermentasi air cucian beras yang paling baik terhadap masa simpan filet nila merah berdasarkan jumlah mikroba pada penyimpanan suhu rendah (5-10. Metode penelitian yang digunakan adalah eksperimental dengan empat perlakuan masing- masing secara duplo, yaitu melakukan perendaman selama 30 menit terhadap filet nila dengan penambahan fermentasi air cucian beras pada setiap konsentrasi (0%, 2%, 3%, 4%). Hasil penelitian menunjukan bahwa rata-rata nilai pH filet nila merah tanpa perlakuan selama penyimpanan cenderung lebih tinggi jika dibandingkan dengan filet nila merah yang diberi perlakuan. Hal ini dikarenakan tidak adanya senyawa yang mengontrol fermentasi air cucian beras. Filet nila merah tanpa perlakuan hanya memiliki masa simpan selama 6 hari, sedangkan filet nila merah dengan perlakuan memberikan masa simpan lebih lama sekitar 7-8 hari. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan konsentrasi garam 3% pada fermentasi air cucian beras merupakan konsentrasi yang paling baik, dan dapat memperpanjang masa simpan filet nila merah sampai hari ke-8 berdasarkan jumlah mikroba pada penyimpanan suhu rendah (5-10.
EFFECTIVENESS OF LACTIC ACID BACTERIA SOLUTION CHALLENGE TEST BY USING DIFFERENT ENVIRONMENTAL CONTROLS CAVENDISH BANANA PEEL FERMENTATION RESULTS AGAINST MACKEREL FISH REVERSE BACTERIA Reza Salsabila; Evi Liviawaty; Junianto Junianto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.859

Abstract

Mackerel has an economical price, high market demand, and high catch yields so that it is widely used by the wider community compared to other types of pelagic fish, but it has disadvantages, namely that it is highly perishable because after being caught, the fish still undergoes a series of change processes before becoming rotten. Lactic acid bacteria can be applied to preserve fishery products by immersing them in a culture of lactic acid bacteria derived from fermentation. Cavendish banana peel fermentation contains secondary metabolite compounds that have the potential to be antimicrobial, anticancer and antidemartosis. Cavendish banana peels contain flavonoids, alkaloids, tannins, saponins and quinones. This research aims to determine the concentration of environmental controls between salt and vinegar in the Lactic Acid Bacteria fermentation solution from Cavendish banana peels which can provide effectiveness. lactic acid bacteria against mackerel spoilage bacteria. This research was carried out at the Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in January 2024. This research was carried out by testing Lactic Acid Bacteria from the fermented solution of Cavendish banana peels and spoilage bacteria from mackerel that was soaked for 15 minutes. using paper discs with 3 treatments and 9 repetitions. Observations were made at the 48th hour after incubation at a storage temperature in an incubator of 37oC covering the diameter of the clear zone around the paper disc. The calculation results for estimating the addition of the best environmental control concentration were carried out by analyzing the data using the simultaneous F test followed by the Duncan test. The research results show that the best environmental control concentration addition for Cavendish banana peel fermentation as a source of Lactic Acid Bacteria against mackerel spoilage bacteria to extend shelf life is the addition of 3% salt with a pH of 4.4, a clear zone diameter of 21.37 mm and an effectiveness of 34.1% which is categorized as very strong.
LEVEL OF ADDITION OF TILAPIA MEAL TO DRIED NOODLES M. Fauzie Ahmadi; Junianto Junianto; Asep Agus Handaka Suryana; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.861

Abstract

Increasing the protein content of dry noodles can be done by adding tilapia fish meal. This research aims to determine the maximum percentage level of adding tilapia meat flour in the manufacture of dry noodle products that is still preferred by panelists. The research was conducted from February to April 2024 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. This research method was experimental with 4 treatments with levels of tilapia fish meal addition of 0%, 7.5%, 10% and 12.5%. The parameters observed were the level of preference for color, aroma, texture and taste of dried noodle products using a hedonic test. The research results concluded that the addition of 10% tilapia fish meat flour was the maximum addition treatment that was still preferred based on the hedonic test with an average value of color 7.24, aroma 6.76, texture 6.92, and taste 6.6 with an overall average is 6.88 which is close to 7 which can be defined as liking. And has a protein content of 17.88%, water content of 12.78%, ash content of 2.01%, fat content of 0.49%, and carbohydrate content of 66.84%.
Penggunaan Larutan Fermentasi Kulit Singkong dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba Pada Penyimpanan Suhu Rendah Shally Auliyatul Hakim; Evi Liviawaty; Subiyanto Subiyanto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.928

Abstract

This research was conducted to analyze the best salt concentration in the cassava peel fermentation solution to extend the shelf life of red tilapia fillets based on the number of microbes during low temperature storage (5°-10°C). Soaking red tilapia fillets using fermented cassava peel solution with various added salt concentrations consisting of 4 treatments, namely 0% (control), 2%, 3% and 4%, soaking for 30 minutes for each fillet according to the treatment. The parameters observed were the number of bacterial colonies and the degree of acidity (pH), each parameter was carried out in duplicate. For concentrations of 0%, observations were made on days 1, 3, 6, 7, 8, 9, while for concentrations of 2%, 3% and 4%, observations were made on days 1, 4, 7, 8, 9, 10, 11 and 12. The results of the study showed that soaking red tilapia filets using fermented cassava skin solution, namely adding 3% salt concentration, had the best effect on shelf life during low temperature storage with an acceptance limit of up to the 11th day with TPC value is 2,5 x 106 and a pH value is 6,5.
KARAKTERISTIK ORGANOLEPTIK PEDA KEMBUNG RENDAH GARAM SELAMA PENGENDALIAN LINGKUNGAN DENGAN PENGGUNAAN KADAR GARAM YANG BERBEDA Usman Lubis; Evi Liviawaty; Lantun Paradhita Dewanti; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.942

Abstract

Peda is one of the fermented products made through a spontaneous fermentation process, namely fermentation without starter bacteria. Environmental control is one of the important stages in peda fermentation because at this stage it requires the growth of fermentation bacteria originating from within the fish body. Salt is used during environmental control because salt can inhibit the growth of spoilage microbes and provide a suitable environment for fermentation microbes. The purpose of this study was to determine the use of appropriate salt levels to control the environment for the growth of fermentation bacteria so that the final product produced has uniform quality and the most favorable organoleptic characteristics. This research was conducted in December 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science, Padjadjaran University. The method used in this research is an experimental method by controlling the fermentation environment for 7 days consisting of six treatments, namely using salt in levels of 0%, 15%, 20%, 25%, 30%, and 35%, with observations made on day 1 to day 7, organoleptic tests were conducted by 15 semi trained panelists. The results of the organoleptic test were analyzed using non-parametric statistics with the Friedman test, if there is a significant difference then a further test of multiple comparison is carried out and the Bayes test is carried out for decision making. The results showed that the best treatment was the treatment using 20% salt content for 7 days with a pH value of 6.3; moisture content of 61.5%; salt content of 11.79% with a median characteristic value of appearance 5, aroma 7, texture 5, and taste 7 which was the most preferred treatment by panelists.
PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR Fiza Jasmine Hasani; Rusky Intan Pratama; Fittrie Meylianawaty Pratiwy; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.949

Abstract

Increasing the protein content in Puff Pastry can be done by adding nila fish meat flour. This research aims to determine the percentage of nila fish meat flour addition level in making puff pastry products that are most preferred by the panelists. The study was conducted from February to March 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method in this research is experimental with 4 treatments of nila fish meat flour addition at 0%, 2.5%, 5%, 7.5% of the weight of wheat flour. The parameters observed were hedonic test with levels of preference for appearance, aroma, texture, and taste conducted on 25 semi-trained panelists who are students of the Faculty of Fisheries and Marine Sciences. The next parameter is proximate testing for the control treatment and the most preferred one, determining the protein content, water content, ash content, fat content, and carbohydrate content. The research results conclude that the addition of 2.5% nila fish meat flour is the most preferred treatment based on hedonic test with median values of appearance 7, aroma 7, taste 9, texture 9, and alternative value 8.57 and has a protein content of 8.74%, water content of 1.48%, ash content of 1.80%, fat content of 38.64%, and carbohydrate content of 47.12%. Keywords: hedonic, proximate, fish protein, preference level
Identifikasi Senyawa Flavor Nonvolatil Pada Ikan Kembung Segar (Rastrelliger sp.) Anisa Dwi Septhyani; Rusky Intan Pratama; Kiki Haetami; Evi Liviawaty
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.996

Abstract

Nonvolatile flavoring ingredients greatly affect food flavor and can affect food acceptability among consumers. The purpose of this study aimed to determine the mackerel's nonvolatile taste components. High Performance Liquid Chromatography (HPLC) was used to analyzed fish samples. 15 different kinds of amino acids were identified in the study: seven non-essential amino acids (glutamic acid, aspartic acid, arginine, alanine, glycine, serine, and tyrosine) and eight essential amino acids (lysine, leucine, valine, isoleucine, threonine, phenylalanine, methionine, and histidine). Glutamic acid (3.65%), aspartic acid (2.35%), lysine (2.37%), leucine (1.90%), arginine (1.46%), and alanine (1.41%) were discovered to be the main nonvolatile components in mackerel. Moreover, it was found that aspartic acid and glutamic acid provide the umami flavor, arginine, leucine, and lysine give the bitter taste, and alanine provides a sweet taste.
Co-Authors Achmad Rizal Achmad Rizal Ahmadi, M. Fauzie Alexander Muhammad Akbar Khan Anando, Drian Alif Andre Wijaya Andriani , Yuli Anisa Dwi Septhyani Asri Peni Wulandari Aulia Andhikawati Auliyatul Hakim, Shally Ayi Yustiati Azizia, Annisa Dewi Nur Azmi, Suniyyah Dwi Oktarahdiana Dyah Putri Utami Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Elit Erdiasari Emma Rochima Erdiasari, Elit Evi Liviawaty Evi Liviawaty Evi Liviawaty Filardi, Tara Firdaus, Nur Aini Azhar Fitriana, Shilfana Fittrie Meylianawaty Pratiwy Fittrie Meyllianawaty Pratiw Fittrie Meyllianawaty Pratiwy Fiza Jasmine Hasani Gabriela, Lisa Gina Yuliana Gumay, Nadia Purnamasari Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Hendra Nopandi Henhen Suherman Herman Hamdani Herman Hamdani Heru Sumaryanto Iis Rostini In-In Hanidah Ine Maulina Irfan Zidni Iskandar - - Iskandar . . Iskandar Iskandar Isni Nurruhwati Iss Rostini Iwang Gumilar Izza Mahdiana Apriliani Joko Santoso Junianto Junianto - Junianto Junianto Junianto Junianto JUNIANTO JUNIANTO Kartika Irta Dewi Kiki Haetami Lantun Paradhita Dewanti Liviawaty , Evi Luthfidianto, Iqbal M. Fauzie Ahmadi Ma'ruf, Nursyahidatul Qurani Maharani, Annisa Nur Meida Maulida Mochamad Candra Wirawan Arief Muhamad Fatah Wiyatna Muhammad Asyari Muhammad Musa Dzulfiqaar Wiradimadja Muhammad Rizqi Hasany Muhammad Yusuf Awaluddin Nawang Nila Ririsanti Nia - Kurniawati Nia Kurniawati Nur Latifah, Atik Oktarahdiana, Dwi Otong Suhara Djunaedi Parliamentary, Fazira Prasetya, Muhamad Diva Pratiwy, Fittrie Meylianawaty Putri, Zaky Yoana Radestya Triwibowo Ratih Wulandari Refki Aditya Yudaswara Reza Salsabila Rita Rostika Riyadi, Reihan Slamet Rizky Hardiyanto Roffi Grandiosa Herman Rostini, Iss Saffanah, Kayla Zahira Sah, Risti Salsabila, Lulu Salsabila, Reza Santi Amelia Santi Rukminita Anggraeni Saputra, Adjie Sari, Elviana Dian Mustika Septhyani, Anisa Dwi Shally Auliyatul Hakim Shilfana Fitriana Shojikana, Muhamad Seikei Subiyanto Subiyanto Subiyanto Subiyanto Suniyyah Azmi Susetyo Ilman Rosyadi Syarifudin Sahlan Tabita Deborah Teguh Satrio Nugraha Tiaraningsih, Thania Triwibowo, Radestya Ujang Subhan Ulfah - Maisyaroh Usman Lubis Usman Lubis, Usman Winarti Zahirudin Wiyatna , Muhamad Fatah Yayat Dhahiyat Yudi Nurul Ihsan Yuli Andriani Yuli Andriani Yuli Andriani Yuli Nisa Nuryanti Yuniar Mulyani Zahidah Hasan Zahidah Zahidah Zahidah Zahidah, Zahidah Zahidah, , Zain, Balqis Aliya Zidni, Irfan