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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pangan dan Gizi Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Pengolahan dan Bioteknologi Hasil Perikanan agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Omni-Akuatika Jurnal Perikanan Universitas Gadjah Mada Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Teknologi Hasil Pertanian Jurnal Ilmu dan Teknologi Perikanan
Laras Rianingsih
Department Of Technology Fishery Products, Faculty Of Fisheries And Marine Science, Diponegoro University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Immunology & microbiology Public Health Other

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Pengaruh Penggunaan Karagenan Terhadap Sifat Fisikokimia Otak-otak Ikan Lele Dumbo (Clarias gariepinus) SAPUTRO, DWIYANTO; Agustini, Tri Winarni; Rianingsih, Laras
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2262

Abstract

Otak-otak ikan merupakan salah satu produk diversifikasi hasil perikanan yang sudah dikenal luas oleh masyarakat. Beberapa metode yang telah dilakukan untuk meningkatkan kualitas produk otak-otak ikan , salah satunya adalah dengan penambahan karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi karagenan terhadap sifat fisikokimia otak-otak ikan lele dumbo. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap) yang terdiri dari 4 perlakuan konsentrasi berbeda penambahan  karagenan  yaitu 0%, 0,5%, 1%, dan 1,5%) dengan 3 kali pengulangan. Data nilai sensori dianalisis dengan Kruskal-Wallis test dilanjutkan dengan uji Mann –Whitney untuk data non parametrik, sedangkan  kekuatan gel, kadar air, kadar lemak, kadar abu dan kadar protein dianalisis menggunakan sidik ragam. Untuk mengetahui perbedaan antar perlakuan, data diuji dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan karagenan  berpengaruh nyata (P0,05) terhadap kekuatan gel, kadar air, kadar protein dan kadar abu. Otak-otak ikan lele dumbo dengan penambahan konsentrasi 1% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel 8155 g.cm; kadar air 54,38%; kadar protein 14,33%; kadar abu 2,12%; dan kadar lemak 3,59%. Nilai proksimat ikan tersebut memenuhi persyaratan mutu SNI. Kata Kunci: karagenan, kekuatan gel, Otak-otak Ikan
PERBEDAAN KONSENTRASI PEWARNA ALAMI KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP WARNA TERASI UDANG REBON (Acetes sp.) Permatasari, Amelia Ayu; Sumardianto, Sumardianto; Rianingsih, Laras
Jurnal Teknologi Hasil Pertanian Vol 11, No 1 (2018): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.966 KB) | DOI: 10.20961/jthp.v11i1.29094

Abstract

Shrimp paste is one of fermented product that use either shrimp (Acetes sp.), or fish, or both of them as raw materials. The use of synthetic dyes on shrimp paste is still often done. This is dangerous because it can give bad effect to the health of consumers. Therefore, it is necessary to use natural dyes instead of synthetic dyes. One of natural dyes that can be used is peel of dragon fruit (Hylocereus polyrhizus). Peel of dragon fruit has anthocyanin pigment that can give red color. The aimed of this research was knowing the effect of adding peel of dragon fruit extract (30%; 35%; 40%) to the color of shrimp paste. The treatments in this study were the addition of different concentrations of peel of dragon fruit extract at third grinding shrimp paste in triplicate. The experimental design used was Completely Randomized Design. The parameters observed include moisture content, salt content, protein content, pH, color, and sensory. Parametric data analyzed by Analysis of Variance (ANOVA) and further test by Honestly Significant Difference (HSD) test if these any differences between samples. Non-parametric data analyzed by Kruskal-Wallis and further test by Mann Whitney. The research’s result showed that processing shrimp paste with different peel of dragon fruit extract concentrations gave significant effect (P<5%) on moisture content, salt content, pH, and color. Moisture content values was ranged from 35,0741,01% and salt content values was ranged from 6,35-7,05%. pH values was ranged from 6,40-7,20. Shrimp paste with peel of dragon fruit extract 40% had more red color and improve the appearance of shrimp paste.
Co-Authors - Sumardianto A Suhaeli Fahmi Abdul Majid Adinda Gadis Sukmawijaya Putri Agustin, Dhita Widya Dyah Ahmad Nur Isnaeni Amalia Rahmi Puspasari Amanda Rahmawaty AMGT Sekar Briani Annisa Fadhilah P apri dwi anggo ARIF FAUZI Arifin Heraedi Arlina Hidayati Azizah Nuraini Beybidanin, Atrasya Rahwita Cindy Fasusari Delia Arsi Diova Desya Anjani Hardjata Dwicahyani, Tiara Dyah Ayu Purnamasari Egidya Safitri Eka Handayani Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Faya Charla Wicaksana Febriana Putri Rahardiyanti Ferika Kristianawati Fina Aprelya Nur Fajri Fronthea Swastawati Hanggoro Dwi Hutomo, Hanggoro Dwi Herbudhi Cahyo Nugroho Hervitri Ratna Sakanti Ida Ayu Putu Sri Widnyani Ikhtiar Dian Seni Budiarti, Ikhtiar Dian Seni Ima Wijayanti Indra Aristyan Intan Ayu Permanasari Lukita Purnamayati Ma'ruf, Widodo Farid Marfuah, Isnaini Mela Maini Mukti Nur Hamidah Nidaul Fauziah Novita Nur Wahyuni Novitasari, Dhea Pradhika Nugroho, Happy Is Permatasari, Amelia Ayu Prastika Anadia Putri Purnamayati, Lukita Putra Aldi Pramudya Putri Islami Putut Har Riyadi Ratna Ibrahim Ratna Ibrahim Ratna Ibrahim Ratna Ibrahim Ratna Ibrahim Retno Ayu Kurniasih Rica Rahmayati Riski Gustiarti Romadhon Romadhon Saela Rohmah Saga Gerlaping Negari Saiful Huda SAPUTRO, DWIYANTO Slamet Suharto, Slamet Sumardianto - Susianti Susianti Syah, Dio Rachman Tika Novia Anggraini Titi Surti Tri Winarni Agustini Ulfah Amalia Widayanti Widayanti Widyaningsih, Nur y S Darmanto YS Darmanto Yudhomenggolo Sastro Darmanto Yulisa Meiriza, Yulisa Yusuf Satria Pratama Zusuf Adi Putra