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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Nooryantini Soetikno
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Diversifikasi Produk Pengolahan Ikan pada Kelompok Ibu Rumah Tangga Pengusaha Karamba Ikan Banyu Hirang, Desa Bangkal, Kecamatan Cempaka, Kota Banjarbaru, Kalimantan Selatan Nooryantini Soetikno; Yuspihana Fitrial; Iin Khusnul Khotimah
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 3 No 2 (2018): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (714.177 KB) | DOI: 10.33084/pengabdianmu.v3i2.385

Abstract

Fishery product diversification activities can be used to overcome problems that are often experienced by fish cage entrepreneurs. If there is an excess harvest of fresh fish or the yield is forced to do due to sudden changes in water conditions (such as water pollution, excess capacity of the buyer, the death of fresh fish), the problem has not resolved so far. The purpose of this activity is to provide knowledge and skills for housewife of “karamba” businesspeople in the form of making presto of soft thorn carp and nugget of tilapia in Bangkal Village, Cempaka District, Banjarbaru City, South of Kalimantan. The method used in this activity is the survey, demonstration, and evaluation of the implementation of activities. The results of this activity were in the form of nuggets of tilapia and presto of soft thorn carp produced by housewives of businesspeople from Banyu Hirang Village in Bangkal Village as participants. In addition to its delicious taste, has a high protein nutritional value, these processed products can also sell as a source of household income.
KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH Iin Khusnul Khotimah; Nooryantini Soetikno
Fish Scientiae Vol 6 No 2 (2016): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.158 KB)

Abstract

The study aims to determine the chemical and sensory quality of soy sauce madefrom conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of theenzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) theaddition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water andash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conchsauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermentedfor 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water;ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce).
KOMPOSISI ASAM LEMAK DAN KANDUNGAN LOGAM BERAT KECAP BERBAHAN BAKU KEONG SAWAH (Bellamya javanica) Iin Khusnul Khotimah; Nooryantini Soetikno
Fish Scientiae Vol 7 No 1 (2017): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (38.269 KB)

Abstract

The purpose of this research is to know the fatty acid composition and heavy metal content of soy sauce snail (Bellamya javanica), which is fermented for seven days with addition of 1.5% bromelin enzyme and papain1% enzyme. The fatty acid composition of soy sauce was analyzed by Chromatography Gas and heavy metal content (Cu and Pb) using AAS. The results showed that the fatty acid component as one of the volatile components in soy bean snacks was identified by 8 types of fatty acids, namely caprylic acid, lauric acid, myristic acid, palmitoleic acid, linoleic acid, linolenic acid anddominated by the components of palmiic acid and stearic acid. The soybean snail saucewith a combination of bromelin enzyme treatment of 1.5% and 1% fermented papain enzyme for seven days showed negative contaminated Cu, but positively polluted by Pb2,285 ppm.
PENGARUH PERBANDINGAN DAGING IKAN DENGAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP KUALITAS KERUPUK IKAN GABUS (Channa striata) Purnomo Purnomo; Nooryantini Soetikno; Wiwin Windari; Rabiatul Adawyah
Fish Scientiae Vol 9 No 2 (2019): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.011 KB) | DOI: 10.20527/fishscientiae.v9i2.147

Abstract

Ikan gabus (Channa striata) merupakan ikan air tawar yang memiliki sifat fungsional yaitu memiliki protein cukup tinggi, dapat mempercepat penyembuhan luka dan mempunyai efek antiezing. Kerupuk ikan adalah salah satu produk diversifikasi olahan yang bahan utamanya ditambahkan daging ikan selain tepung tapioka.Tujuan dari penelitian ini adalah untuk mendapatkan hasil yang optial dari perbandingan daging ikan dengan tepung tapioka yang berbeda terhadap kualitas kerupuk ikan gabus.Penelitian ini menggunakan tiga perlakuan yaitu perbandingan daging ikan dengan tepung tapioka (1:3, 1:2, 1:1) dan uji yang dilakukan meliputi uji organoleptik, fisik dan kimia. Hasil penelitian uji organoleptik menunjukkan bahwa nilai perlakuan yang terbaik dengan penambahan daging ikan dengan tepung tapioka 1:3 karena perlakuan tersebut paling disukai oleh panelis dan memiliki hasil perbandingan yang optimal terhadap kualitas kerupuk ikan gabus yang ditinjau dari segi kenampakan, warna, aroma, tekstur dan rasa. Sehingga perbandingan daging ikan dengan tepung tapioka yang berbeda berpengaruh nyata terhadap kualitas kerupuk ikan gabus.
Co-Authors Iin Khusnul Khotimah Purnomo Purnomo Rabiatul Adawyah, Rabiatul Wiwin Windari Yuspihana Fitrial