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All Journal HAYATI Journal of Biosciences Jurnal Pengolahan Hasil Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Journal of Fisheries Resources Utilization Management and Technology Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Kelautan Tropis Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Kelautan Nasional Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Jurnal Abdi Insani Jurnal Ilmu dan Teknologi Perikanan
Putut Har Riyadi
Department Of Fisheries Post Harvest Technology, Faculty Of Fisheries And Marine Science, Universitas Diponegoro
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EFEKTIVITAS LARUTAN ALGINAT DALAM MENURUNKAN KANDUNGAN LOGAM BERAT KADMIUM PADA DAGING KERANG HIJAU (Perna viridis) Chotimah, Siti Nur; Riyadi, Putut Har; Romadhon, Romadhon
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 5, No 4 (2016): Wisuda Periode Bulan Oktober 2016
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Kerang hijau merupakan salah satu hasil laut yang banyak dikonsumsi masyarakat dan memiliki sifat menetap (filter feeders). Cara hidup dari kerang hijau yang menetap menyebabkan banyaknya kandungan logam berat yang terdapat dalam tubuhnya. Penelitian ini bertujuan untuk mengetahui perbedaan lama perendaman (15, 30 dan 45 Menit) daging kerang hijau dalam larutan alginat 4,0% terhadap pengurangan kadar kadmium, kadar protein, kadar air, pH dan nilai organoleptik. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap) dengan perlakuan lama waktu perendaman daging kerang hijau (0, 15, 30 dan 45 menit)  dan larutan alginat 4,0% dengan pengulangan 3 kali. Hasil penelitian menunjukkan bahwa lama perendaman dalam larutan alginat memberikan pengaruh nyata (p<0,05) terhadap kadar cadmium, penurunan kadar protein, dan kenaikan kadar air. Namun tidak memberikan pengaruh nyata terhadap nilai pH. Hasil uji organoleptik memberikan pengaruh nyata (p<0,05) terhadap rasa dan tekstur, namun tidak memberikan pengaruh nyata terhadap kenampakan dan bau. Berdasarkan hasil penelitian dapat disimpulkan bahwa perendaman selama 30 menit dan konsentrasi larutan alginat 4,0% pada kerang hijau merupakan pengaruh perlakuan yang paling efektif untuk kualitas organoleptik kerang hijau.
PENGARUH PENGGUNAAN GAMBIR (Uncaria gambier) SEBAGAI BAHAN PENYAMAK PADA PROSES PENYAMAKAN KULIT TERHADAP KUALITAS FISIK KULIT IKAN NILA (Oreochromis niloticus) Setiawan, Agus; Riyadi, Putut Har; Sumardianto, -
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Volume 4, Nomor 2, Tahun 2015
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Tanning atau Penyamakan merupakan salah satu tahapan dari proses penyamakan dimana tanning bertujuan untuk menghentikan laju pembusukan kulit dengan memantapkan protein oleh agensia penyamak pada tempat yang reaktif, salah satu bahan yang dapat digunakan sebagai bahan penyamak nabati adalah gambir. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan tannin gambir terhadap kualitas fisik dari kulit ikan nila samak. Parameter pengujian adalah suhu kerut, kemuluran, kekuatan sobek, kekuatan tarik dan kadar kelemasan. Penelitian menggunakan desain percobaan Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan. Data dianalisis menggunakan analisa ragam (ANOVA). Untuk mengetahui perbedaan antar perlakuan data diuji dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa dengan bertambahnya konsentrasi bahan penyamak belum tentu akan menghasilkan kulit samak yang terbaik pula. Nilai terbaik terdapat pada konsentrasi 15%, karena semua nilai rata-ratanya pada pengujian lain paling mendekati nilai yang terbaik yaitu penelitian pendahuluan dengan nilai kekuatan tarik 2054,82 N/cm2, nilai kemuluran 79,14% dan nilai suhu kerut 102,67 0C. Penelitian utama dengan nilai kekuatan tarik 1963,80 N/cm2, nilai kemuluran 77,22 %, nilai suhu kerut 104,00 0C, nilai kekuatan sobek 300,22 N/cm2 dan nilai kelemasan 4,41 mm. Tanning is a process which aims to stop the rate of decay of skin to stabilize proteins by agnesia tanner in reactive place. One of the materials that can be used as a vegetable tanning material is gambier. The purpose of this study was to determine the influence of using tannin of gambier for the physical quality of tilapia that have been tanned. The parameter tests are the value of : shrinkage temperature, elongation, tearing strength, tensile strength and softness test. The study war used experimental Completely Randomized Design (CRD) with three times treatmentss. Data were analyzed by variance analysis (ANOVA). To determine the differences between the treatment of tested data with Honestly Significant Difference (HSD). The results showed that with increasing concentration of tanners will not necessarily produce the best leather anyway. The best values are at a concentration of 15%, because of all the average value in other testing closest best value that preliminary treatment with values of tensile strength 2054,82 N/cm2, elongation value of 79,14% and shrinkage temperature value 102,67 0C. The main treatment with the value of tensile strength 1963,80 N/cm2, elongation value 77,22%, shrinkage temperature value of 104,00 0C, tearing strength value of 300,22 N/cm2 and softness value of 4,41 mm.
APLIKASI PENAMBAHAN GELATIN DARI BERBAGAI KULIT IKAN TERHADAP KUALITAS PASTA IKAN TUNUL (Sphyraena picuda) Kesuma, Indah; Darmanto, Y S; Riyadi, Putut Har
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 2, No 4 (2013) : Jurnal Pengolahan dan Bioteknologi Hasil Perikanan
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Fish paste is a minced fish mixed with flour, vegetables, and other spices. Fish paste is a dough for basic fish jelly products such as fish balls, fish sausage, kamaboko, etc. This study was observed to determine the effect of adding gelatin from various fish skin to barracuda fish paste. Fish processing industry has developed in Indonesia left the by-products of fish skins. The usage of fish skins become gelatin could overcome the worried of the certain people on gelatin made from bone or skin cow and pork. The result showed that the adding of various fish skin gelatin gives a very significant effect  to the value of gel strength, texture, and folding test, but does not give the significant effect on the hedonic value of fish paste. Based on the results it can be concluded that the catfish skin gelatin gave the best effect for the fish paste. Fish gelatin has not been developed yet, but fish gelatin is potential to develop because its characteristics that can make qulity of fish paste better. 
PENGARUH EDIBLE COATING NATRIUM ALGINAT DALAM MENGHAMBAT KEMUNDURAN MUTU DAGING RAJUNGAN (Portunus pelagicus) SELAMA PENYIMPANAN SUHU RENDAH Herbowo, Muhammad Seno; Riyadi, Putut Har; Romadhon, Romadhon
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 5, No 3 (2016): Wisuda Periode Bulan Agustus 2016
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Rajungan (P. pelagicus) merupakan komoditi perikanan yang  mudah rusak. Alginat termasuk kelompok hidrokoloid, memiliki potensi sebagai edible coating pada produk pangan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian edible coating natrium alginat terhadap lama simpan daging rajungan pada suhu rendah, serta konsentrasi edible coating natrium alginat terbaik. Materi yang digunakan dalam penelitian ini adalah natrium alginat, gliserol, CaCl, dan daging rajungan. Metode penelitian yang digunakan adalah experimental laboratories, menggunakan Rancangan Acak Kelompok Faktorial. Faktor pertama konsentrasi edible coating natrium alginat (0%; 1,5%; 2% dan 2,5%) dan Faktor kedua lama penyimpanan (hari ke-0, 1, 2, 3, dan 4). Data nilai uji organoleptik dianalisis dengan uji Kruskal Wallis, dan uji total plate count (TPC), TVBN, protein, dan kadar air dianalisis menggunakan uji ANOVA. Hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi edible coating natrium alginat dan lama penyimpanan berpengaruh nyata (P<0,05) terhadap nilai TPC, TVBN, protein, dan kadar air. Berdasarkan hasil penelitian didapatkan nilai selang kepercayaan organoleptik terbaik pada konsentrasi natrium alginat 2% berkisar antara 7,008 ≤ µ ≤ 7,325, logaritma TPC berkisar antara 3,74 – 4,76 cfu/g; nilai TVBN berkisar antara 11,59 – 18,30 mg/100g; nilai kadar protein berkisar antara 16,29% – 13,88%; nilai kadar air antara 77,59% - 77,99%. Berdasarkan hasil penelitian dapat disimpulkan bahwa edible coating natrium alginat berpengaruh dalam mempertahankan mutu daging rajungan selama penyimpanan suhu rendah. Edible coating natrium alginat 2% merupakan konsentrasi terbaik, mampu mempertahankan mutu daging rajungan hingga hari ke 4.
ANALISIS PENANGANAN (HANDLING) HASIL TANGKAPAN KAPAL PURSE SEINE YANG DIDARATKAN DI PELABUHAN PERIKANAN PANTAI (PPP) BAJOMULYO KABUPATEN PATI Hastrini, Ria; Rosyid, Abdul; Riyadi, Putut Har
Journal of Fisheries Resources Utilization Management and Technology Vol 2, No 3: Agustus, 2013
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Pelabuhan Perikanan Pantai Bajomulyo adalah salah satu Pelabuhan Perikanan yangterletak di Provinsi Jawa Tengah. Purse seine merupakan alat tangkap dominan di TPI unit II PPPBajomulyo. Jumlah ikan layang (Decapterus spp) mencapai 86% dari seluruh hasil tangkapanpurse seine. Penelitian ini bertujuan untuk mengetahui produksi dan jenis hasil tangkapan kapalpurse seine, menganalisis penanganan dan kualitas hasil tangkapan kapal purse seine, danmenganalisis perbandingan jenis pengawetan freezer dan es yang digunakan kapal purse seine.Metode yang digunakan dalam penelitian ini adalah deskriptif yang bersifat studi kasus dengananalisa laboratorium. Hasil penelitian menujukkan bahwa nilai organoleptik sampel ikan layangpada kapal purse seine freezer sebesar 7.45    7.63 dan 7.51    7.76 dan kapal purse seinees sebesar 6.87    7.04 dan 6.88    7.07 . Pengujian formalin secara kualitatif terhadapkeempat sampel ikan layang menunjukkan hasil negatif yang berarti ikan tersebut tidakmengandung formalin. Nilai Angka Lempeng Total (ALT) sampel ikan dari kapal purse seinefreezer 55 dan 113 GT yaitu sebesar 9,3 x 103 dan 7,6 x 103 col/gram, lebih sedikit dibandingdengan es 49 dan 95 GT, yaitu 1,6 x 104 dan 1,1 x 104 col/gram, keempat sampel ikan layangtersebut masih dalam batas ambang SNI ALT yaitu dibawah 5 x 105 col/gram. Dari analisalaboratorium tersebut menunjukkan bahwa penanganan dengan jenis pengawetan freezer dankualitas ikan layang lebih baik jika dibandingkan dengan jenis pengawetan es.
Screening of Antibacterial and Antioxidant Activity from the Soft Corals Sinularia sp. and Sarcophyton sp. Origin Palu Bay, Central Sulawesi, Indonesia Tanod, Wendy Alexander; Dewanto, Didit Kustantio; Ndobe, Samliok; Riyadi, Putut Har; Putra, Masteria Yunovilsa
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5379.021 KB) | DOI: 10.15578/squalen.v14i2.394

Abstract

This study aimed to evaluate the potential antibacterial and antioxidant activities of Sinulariasp. and Sarcophyton sp. from the Palu Bay, Central Sulawesi, Indonesia. Soft corals were identified as Sinulariasp. (SC1), Sinularia sp. (SC2), andSarcophytonsp. (SC3). Antibacterial activity was examined using agar diffusion well method. Antioxidant activity was measured by the DPPH radical scavenging method. The samples were macerated in MeOH: DCM. The crude extracts were partitioned with DCM, EtOAc, and BuOH. The crude extract of Sinulariasp. (SC2) showed a very strong antibacterial activity as it was able to inhibit the growth of Staphylococcus aureusand Escherichia coliup to 10 mg/mL. Sinularia sp. (SC1) crude extract showed strong activity againstS. aureus, whereas it showed moderate against E. coli.Sarcophyton sp. (SC3) crude extract showed moderate activity against S. aureus, whereas it showed weak against E. coli. The partition fractions of the three soft coral extracts had the potential to be a potent antioxidant agent.
Maggot Meal (Hermetia illucens) Substitution on Fish Meal as Source of Animal Protein to Growth, Feed Utilization Efficiency, and Survival Rate of Milkfish (Chanos chanos) Vivi Endar Herawati; Pinandoyo Pinandoyo; Seto Windarto; Putut Hariyadi; Johannes Hutabarat; YS Darmanto; Nurmanita Rismaningsih; Slamet Budi Prayitno; Ocky Karna Radjasa
HAYATI Journal of Biosciences Vol. 27 No. 2 (2020): April 2020
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.862 KB) | DOI: 10.4308/hjb.27.2.154

Abstract

High protein content in maggot is one of the advantages for increasing fish growth through artificial feed. This study aimed to find the best optimization and feed formulation for fish meal substitution with maggot meal on growth, feed utilization efficiency, and survival rate of milkfish (C. chanos). Milkfish (C. chanos) with an average weight of 0.62±0.01 gram/fish was used as test fish. Feeding is carried out at 07.00 a.m., 12.00 p.m., and 17:00 p.m. through fixed feeding rate method. The tested fish was kept for 42 days with a stocking density of 1 fish/l. The experimental design used was a completely randomized design with five treatments and three replications. The treatments which had been done were fish meal substitution with maggot meal as follows: A (0%), B (25%), C (50%), D (75%), and E (100%). The research parameters included total feed consumption (TFC), feed utilization efficiency (FUE), protein efficiency ratio (PER), relative growth rate (RGR), survival rate (SR), and water quality. The results showed that the fish meal substitution with maggot meal had a significant effect (p<0.05) on FUE, PER, RGR and had no significant effect (p>0.05) on TFC and SR. The best treatment of each treatment is in treatment C with a composition of 50% maggot meal substitution on fish meal which resulted in a TFC value of 40.17±4.58, FUE of 27.51±0.77, PER of 0.83±0.03%, and RGR of 2.34±0.10.
PROFIL GC-MS DARI EKSTRAK DAUN RHIZOPHORA APICULATA DARI PESISIR TELUK TOMINI, SULAWESI TENGAH DENGAN AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN Didit Kustantio Dewanto; Roni Hermawan; Muliadin Muliadin; Putut Har Riyadi; Siti Aisiah; Wendy Alexander Tanod
Jurnal Kelautan Vol 14, No 1: April (2021)
Publisher : Department of Marine Sciences, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/jk.v14i1.8904

Abstract

ABSTRACTMangroves are plants with good tolerance to salinity changes, developing a chemical defense system with pharmacological value. This study aimed to obtain a GC-MS profiles of Rhizophora apiculata mangrove leaves extract, which could scavenge DPPH radicals and inhibit the growth of Listeria monocytogenes, Salmonella typhimurium, and Pseudomonas aeruginosa. The research included sampling, extraction (maceration with MeOH:DCM), identification of chemical profiles using GC-MS spectra analysis, assaying for antibacterial activity (well diffusion method), and antioxidants (DPPH radical scavenging). Mangrove leaves sampling was carried out on Laemanta, Parigi Moutong, Central Sulawesi. Based on the leaves’ characteristics and tips, the types of roots, fruits, and flowers, the mangrove leave samples were identified as R. apiculata. The GC-MS profiles of R. apiculata leaves extract was dominated by mome inositol (75.6%). The antibacterial assay showed at a concentration of 100 mg/mL of R. apiculata leaves extract showed weak to strong antibacterial activity, with the inhibition zone diameter of P. aeruginosa (1.22 ± 0.39 mm), S. typhimurium (3.00 ± 1.20 mm), and L. monocytogenes (17.22 ± 1.26 mm). The leaves extract of R. apiculata showed antioxidant activity, with an IC50 value of 96.68 ± 0.68 µg/mL. Based on the results, the mangrove leaves of R. apiculata extracts showed potential antibacterial and antioxidant activity. This study indicated that R. apiculata from Central Sulawesi were potential mangroves to discover and develop antibacterial and antioxidant agents.Keywords: GC-MS, Listeria monocytogenes, Parigi Moutong, Pseudomonas aeruginosa, Salmonella typhimurium.ABSTRAKMangrove merupakan tumbuhan dengan toleransi baik terhadap perubahan salinitas, sehingga mengembangkan suatu sistem pertahanan kimia yang bernilai farmakologis. Penelitian ini bertujuan mendapatkan profil senyawa dengan GC-MS dari ekstrak daun mangrove Rhizophora apiculata yang dapat menangkap radikal DPPH dan menghambat pertumbuhan Listeria monocytogenes, Salmonella typhimurium, dan Pseudomonas aeruginosa. Penelitian meliputi pengambilan sampel, ekstraksi daun mangrove (maserasi dengan MeOH:DCM), identifikasi profil senyawa dengan analisis spektra GC-MS, pengujian aktivitas antibakteri (metode difusi sumur) dan antioksidan (penangkapan radikal DPPH). Pengambilan sampel daun mangrove dilakukan di pesisir Desa Laemanta, Kabupaten Parigi Moutong, Sulawesi Tengah. Berdasarkan karakteristik bentuk dan ujung daun, jenis akar, buah, dan bunga, sampel daun mangrove terindentifikasi Rhizophora apiculata. Profil GC-MS dari ekstrak daun R. apiculata didominasi oleh senyawa mome inositol (75,6%). Hasil pengujian antibakteri pada konsentrasi 100 mg/mL ekstrak daun R. apiculata menunjukkan aktivitas antibakteri yang lemah sampai kuat, dengan diameter zona hambat pada P. aeruginosa (1,22 ± 0,39 mm), dan S. typhimurium (3,00 ± 1,20 mm), L. monocytogenes (17,22 ± 1,26 mm). Ekstrak daun R. apiculata menunjukkan aktivitas antioksidan dengan nilai IC50 sebesar 96.68 ± 0.68 µg/mL.  Berdasarkan hasil pengujian ekstrak daun mangrove R. apiculata menunjukkan aktivitas antibakteri dan antioksidan. Penelitian ini mengindikasikan bahwa R. apiculata asal Sulawesi Tengah menjadi mangrove yang potensial dijadikan sebagai agen antibakteri dan antioksidan.Kata Kunci: GC-MS, Listeria monocytogenes, Parigi Moutong, Pseudomonas aeruginosa, Salmonella typhimurium.
SOFT CORAL Sinularia gibberosa EXTRACTS ORIGIN PALU BAY, CENTRAL SULAWESI WITH ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY Muliadin Muliadin; Didit Kustantio Dewanto; Roni Hermawan; Putut Har Riyadi; Wendy Alexander Tanod
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 17, No 1 (2021): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.17.1.%p

Abstract

Sinularia gibberosa is one of the soft coral species reported to produce bioactive compounds for pharmaceutical’s potential. Soft corals produce compounds with antibacterial and antioxidant properties. This study aimed to obtain a bioactive profile of S. gibberosa, which could scavenge DPPH radicals and inhibit the growth of Listeria monocytogenes, Pseudomonas aeruginosa, and Salmonella typhimurium. The research included a sampling of soft corals, extraction by maceration, identification of chemical profiles using LC-HRMS, the assay for antibacterial activity (well-diffusion method), antioxidant assay (DPPH method), and total phenolic content (Folin–Ciocalteu method). Sampling was conducted in Palu Bay, Central Sulawesi, Indonesia. Based on monomorphic colonies and sclerites, soft coral samples were identified as Sinularia gibberosa. The chemical profiles of S. gibberosa extracts was dominated by trimethylethanolamine (22.03%), arachidonic acid (14.13%), (3R)-3-hydroxy-4-(trimethylazaniumyl)-butanoate (10.90%), (5Z,8Z,11Z,14Z,16R)-16-Hydroxy-5,8,11,14-icosatetraenoic acid (5.64%), Octyl decyl phthalate (4.18%), and N-Methylnicotinic acid (3.63%). The antibacterial assaying at 300 mg/mL of S. gibberosa extracts showed moderate to strong antibacterial activity, with the inhibition zone diameter of L. monocytogenes (15.11 ± 0.70 mm), P. aeruginosa (13.44 ± 0.84 mm), and S. typhimurium (19.78 ± 0.39 mm). S. gibberosa extracts showed strong antioxidant activity, with an IC50 of 54.69 ± 0.34 µg/mL and total phenolic content was 5423.76 ± 14.00 mg GAE/25 mg dry extract. Based on the results, S. gibberosa shows the potential for antibacterial and antioxidant activity. This study indicates that soft corals origin Palu Bay, Central Sulawesi, Indonesia, are potential organisms in the discovery and development of antibacterial and antioxidant agents.
MUTU KECAP IKAN YANG TERBUAT DARI ISI PERUT IKAN MANYUNG (Arius thalassinus) DENGAN KONSENTRASI GARAM YANG BERBEDA (Quality Of Fish Sauce That Made From Viscera Of Marine Catfish (Arius thalassinus) With Different Salt Concentrations) Puji Widyastuti; Putut Har Riyadi; Ratna Ibrahim
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 9, No 2 (2014): JURNAL SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.898 KB) | DOI: 10.14710/ijfst.9.2.18-23

Abstract

Kecap ikan merupakan produk fermentasi ikan yang dibuat dari ikan maupun limbah ikan dan garam. Pengolahan kecap ikan  membutuhkan waktu yang lama dan rasa produknya sangat asin. Rasa sangat asin pada kecap ikan dapat dikurangi dengan mengurangi konsentrasi garam. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan konsentrasi garam (NaCl) terhadap sifat fisikawi, kimiawi, dan nilai hedonik serta mengetahui konsentrasi garam terbaik pada proses pengolahan kecap ikan dari isi rongga perut ikan Manyung. Hasil penelitian menunjukkan bahwa perlakuan perbedaan konsentrasi garam menyebabkan kadar garam, pH, rendemen, warna dan nilai hedonik produk berbeda nyata (P<0.05) diantara perlakuan. Semakin tinggi penambahan konsentrasi garam makin tinggi kadar garam rendemen, nilai hedonik, tetapi makin rendah nilai pH. Penambahan konsentrasi garam terbaik pada pengolahan kecap ikan dari isi rongga perut ikan Manyung yaitu 25% dengan kriteria kadar garam produk (28.14%), pH (5.36), rendemen (48.54%), warna kuning kecoklatan dan disukai panelis dengan nilai hedonic (6.80 ≤µ≤ 6.88). Kadar garam dan nilai pH produk memenuhi persyaratan kecap ikan berdasarkan SNI dan Thai Standard Industrial Institute. Kata kunci : Kecap Ikan, Isi Rongga Perut Ikan Manyung, Konsentrasi Garam, Mutu Fish sauce is a  fish fermentation product made from fish or fish waste and salt. Processing of fish sauce generally takes a long time and the product is very salty. The salty taste of fish sauce can be reduced by  reducing the concentration of salt used. The study was aimed to determine the effect of different salt concentrations (NaCl) to the physical and chemical characteristics, hedonic value of the product and to determine the best salt concentration in processing of fish sauce made from marine Catfish’s viscera. The results showed that different salt concentrations caused salt content, pH, yield, colour and hedonic value of the products using significant different in (P<0.05). The higher the adding of salt concentration, the higher the salt content, yield, hedonic value, but the pH value was lower. The best salt concentration used in fish sauce processing made of marine Catfish viscera was 25%. The product had salt conctent (28.14%), pH (5.36), yield (48.54%), browny-yellow in colour and the hedonic value was (6.80≤µ≤6.88). The salt concentration and pH value of the product comply with the SNI and Thai Standard Industrial Institute for fish sauce. Key words : Fish Sauce, Viscera of Marine Catfish, Salt Concentration, Quality
Co-Authors - Sumardianto Abdul Rosyid Adhitya Wahyu Darmawan Agus Sabdono Agus Setiawan Agus Triyanto Ahmad Jauharul Farid Ahmad Zakki Zulkarnain, Ahmad Zakki Alismi M Salanggon Andhi Prasetiyo Utomo Anggraeni, Novia Anjani, Gemala Antonius Budi Susanto apri dwi anggo apri dwi anggo Ardila Tri Maharani Arlina Hidayati Asriani Hasanuddin Azra, Mohamad Nor Bayu Kumayanjati Bina Nur Latifa Candra Ardianto Delianis Pringgenies Dewanto, Didit Kustantio Dhoni Prasetyawan Diah Nur Aisyah Tri Meiyani Diana Rachmawati Diana, Fifi Atma Nur Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Dolorosa, Roger G. Egi Lukiasa Ramasari Eko Nurcahya Dewi Eko Susanto Eko Susanto Ernawati Ernawati Fahmi, Akhmad Suhaeli Faidha Santika, Faidha Faik Kurohman Fajar, Rahmadian Fauzi, Adnan Ferdianto, Richki Finarti Finarti Fitria Nurika Candra Fronthea Swastawati Hendika Aris Prakoso, Hendika Aris Heny Aprianita Herbowo, Muhammad Seno Ima Wijayanti Indah Kesuma Insivitawati, Era Irawati Mei Widiastuti Johannes Hutabarat Kartika Anjar Sari Laras Rianingsih Liberta Ibi Patria Lintang Ayu Sekar Pangestuti Livia Ayu Nanda Luthfiyatul Habibah Nurlisa Ma'ruf, Widodo Farid Mahardhika, Rizki Marchella Dharma Arumsari May Valdi Harris, May Valdi Medi Prasetyo Mimin Sugiarti Moh. Awaludin Adam Mohamad Nico Muliadin Muliadin Muliadin Muliadin Napitupulu, Romauli Juliana Nikmatullah, Muhammad Novia Anggraeni Nur Rohmat Nurina Almas Shabrina Nurmanita Rismaningsih Ocky Karna Radjasa Pinandoyo Pinandoyo Pradipta Ferry Saputra Prasetyo, Dwi Yanuar Budi Priangga Murti Setyana Puji A Sitorus Puji Widyastuti Putra, Masteria Yunovilsa Rany Dwimayasanti Ratna Ibrahim Ratna Ibrahim Ratna Ibrahim Ratna Ibrahim Reska Wijayanto Ria Hastrini Rica Rahmayati ridho somat Rita Dwiyani Setyawati Romadhon Romadhon Roni Hermawan Roni Hermawan Roni Hermawan Roni Hermawan Rosihun, Muhammad Rukmana Rahayu Lestari Salim Ari Wibowo Samliok Ndobe Sanjaya, Yulian Dani Sari Aswani Sarrah Nadhifah Azmy Sarwono Azmi Syahbuddin Seto Windarto Siti Aisiah Siti Nur Chotimah Slamet Budi Prayitno Slamet Suharto, Slamet Stevy Imelda Murniati Wodi Subagiyo Subagiyo Subagyo Subagyo Subianto, Purwanti Fadiah Kusuma Sari Tika Kusmaryanti Tri Winarni Agustini Tri Wisnu Susilo Ulfah Amalia Vivi Endar Herawati Wendy Alexander Tanod Widodo Farid Ma’ruf Wulansari, Devi y S Darmanto YS Darmanto Yudhomenggolo Sastro Darmanto Yudhomenggolo Sastro Darmanto Zulistyanto, Danis