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

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Journal : Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan

 1 
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

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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.
ADDITION OF DIFFERENT GALANGAL PERCENTAGES AGAINST THE ORGANOLEPTIC VALUE OF SHREDDED DRIED SALTED GOURAMI (Trichogaster trichopterus) Purnomo Purnomo; Iin Khusnul Khotimah; Irwan Irwan; Juhana Suhanda; Rabiatul Adawyah
Fish Scientiae Vol 12 No 2 (2022): 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 | DOI: 10.20527/fishscientiae.v12i2.195

Abstract

The State of Indonesia has a fairly large archipelago of potential fish resources (6,520,100 tons/year), as stated in the Decree of the Minister of Marine Affairs and Fisheries number KEP.45/MEN/2011 seen from the potential of Indonesia's marine resources. According to Article 1 of Law 45 of 2009, fish are all kinds of living things which all or part of their life cycle is in the aquatic environment.The purpose of this study was to obtain the best percentage of galangal for shredded dried salted fish in Sepat Swamp. The benefits of this research are to optimize the utilization of salted salted fish (Trichogaster trichpterus) to increase public consumption, to increase the selling value of salted fish (Trichogaster trichopterus), to increase the diversification of processed products from dried salted fish.This study used an experimental method with 4 treatments, namely: treatment O = 0% galangal from the weight of fish meat, treatment A = 5% galangal from the weight of fish meat, treatment B = 10% galangal from the weight of fish meat and treatment C = 15% galangal from the weight of the fish. fish weight. Organoleptic testing used moderately trained panelists, selected from students of Fishery Products Technology, Faculty of Fisheries and Marine Affairs, Lambung Mangkurat University. After the panelists assessed the dried salted fish shredded product, the data analysis was continued using the sign test. The test uses organoleptic test with description method. Based on organoleptic test with descriptive test that the addition of galangal has a significant effect on the shredded dried marsh sepat fish. the organoleptic test results of dried sepat swamp salted fish shredded with the addition of galangal with the best formulation on the addition of the percentage of galangal in treatment C with 15% galangal. Specifications Appearance 7.05, Aroma 8.6, Taste 8.6 and Texture 8.1
PENGARUH SUBSTITUSI DAGING IKAN PATIN (Pangasius pangasius) TERHADAP PENERIMAAN PANELIS KUE KEMBANG GOYANG Findya Puspitasari; El Redha; Dwi Nugroho; Iin Khusnul Khotimah; Rabiatul Adawyah
Fish Scientiae Vol 13 No 1 (2023): 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 | DOI: 10.20527/fishscientiae.v13i1.206

Abstract

Upaya untuk memanfaatkan hasil budidaya ikan patin yang banyak yaitu dengan diversifikasi olahan hasil perikanan. Penelitian ini mensubtitusikan daging ikan patin pada pengolahan kue kembang goyang untuk menjadikan kudapan yang bergizi. Tujuan penelitian ini yaitu untuk mengetahui persentase yang optimal substitusi daging ikan patin pada pengolahan kue kembang goyang dan untuk mengetahui penerimaan panelis terhadap kue kembang goyang yang disubtitusi dengan daging ikan patin. Uji penerimaan panelis diuji dengan mengguakan Uji Tanda dan hasil uji organoleptik secara keseluruhan panelis menyukai kue kembang goyang perlakuan A dengan nilai 7 (suka) terhadap spesifikasi kenampakan, warna, bau/aroma, tekstur dan rasa Efforts to utilize the results of catfish farming are banyal by diversifying processed fishery products. This study substituted catfish meat in the processing of rocking flower cakes to make nutritious snacks. The purpose of this study was to determine the optimal percentage of catfish meat substitution in the processing of rocking flower cakes and for catfish. The panelists' acceptance test was tested by using the Mark Test and organoleptic test results as a whole, panelists liked the rocking flower cake treatment A with a value of 7 (likes) against the specifications of appearance, color
ANALISIS TINGKAT KESUKAAN BAKSO IKAN TOMAN (Channa micropeltes) DENGAN PENAMBAHAN WORTEL (Daucus carrota) Rabiatul Adawyah; Iin Khusnul Khotimah; Raudatul Jannah; Juhana Suhanda; Tri Dekayanti; Muhammad Adriani; Maria Ulfah Riani; El Redha
Fish Scientiae Vol 13 No 1 (2023): 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 | DOI: 10.20527/fishscientiae.v13i1.208

Abstract

Ikan toman, Channa micropeltes adalah ikan asli Kalimantan yang menghuni sungai dan rawa. Ikan toman adalah ikan asli Asia dan banyak ditemukan di sungai, perairan tenang, rawa, sawah, dan danau. Ikan Toman berdaging putih, mudah dipisahkan dari kuli dan tulangnya, berdaging tebal, kandungan proteinnya tinggi, selalu tersedia dan harganya murah sehingga dapat diolah menjadi beragam i0ahan diantaranya adalah bakso. Bakso ikan toman yang tinggi kandungan proteinnya dicoba ditambahkan wortel yang kaya akanprovitamin A yang baik untuk Kesehatan mata. Hasil dari penelitian imenunjukkan penambahan wortel pada bakso ikan toman yang terbaik terhadap kualitas bakso ikan toman (Channa micropeltes) berdasarkan hasil uji organoleptik yaitu perlakuan B dengan penambahan wortel sebanyak 10%, hasil uji hedonik spesifikasi kenampakan diperoleh nilai 7.1 (suka), spesifikasi bau diperoleh nilai 6.7 (agak suka), pada spesifikasi rasa diperoleh nilai 7.15 (suka), spesifikasi tekstur diperoleh nilai 7.2 (suka) dan pada spesifikasi warna diperoleh nilai 7.45 (suka), maka dapat diambil kesimpulan bahwa produk bakso ikan toman (Channa micropeltes) dengan penambahan wortel (Daucus carrota) dapat diterima oleh panelis Toman fish, Channa micropeltes is a fish native to Borneo that inhabits rivers and swamps. Toman fish is native to Asia and is widely found in rivers, calm waters, swamps, rice fields, and lakes. Toman fish is white-fleshed, easily separated from coolies and bones, thick fleshy, high protein content, always available and cheap so that it can be processed into a variety of meatballs. Toman fish meatballs that are high in protein content are tried to add carrots which are rich in provitamin A which is good for eye health. The results of the study showed that the addition of carrots to toman fish balls was the best for the quality of toman fish balls (Channa micropeltes) based on organoleptic test results, namely treatment B with the addition of carrots as much as 10%, The results of the hedonic test of the appearance specification obtained a value of 7.1 (like), the smell specification obtained a value of 6.7 (somewhat like), the taste specification obtained a value of 7.15 (like), the texture specification obtained a value of 7.2 (like) and the color specification obtained a value of 7.45 (like), it can be concluded that the toman fish meatball product (Channa micropeltes) with the addition of carrots (Daucus carrota) can be accepted by the panelists.Keywords: Toman Fish, Carrot, Meatballs, Protein Organoleptic
Co-Authors Dwi Nugroho El Redha Findya Puspitasari Irwan Irwan Juhana Suhanda Maria Ulfah Riani Muhammad Adriani Nooryantini Soetikno Purnomo Purnomo Rabiatul Adawyah, Rabiatul Raudatul Jannah Rizqina Ananda Putri Tri Dekayanti Yasmin Finivera Putri Yuspihana Fitrial