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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology agriTECH JITEK (Jurnal Ilmiah Teknosains) Omni-Akuatika Caraka Tani: Journal of Sustainable Agriculture Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ilmu dan Teknologi Perikanan Jurnal Sains dan Teknologi Pangan
Lukita Purnamayati
Departemen Teknologi Hasil Perikanan Fakultas Perikanan Dan Ilmu Kelautan Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Environmental Science Mechanical Engineering Veterinary

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Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball Fajar Bayu Senoaji; Tri Winarni Agustini; Lukita Purnamayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.54 KB) | DOI: 10.17844/jphpi.v20i2.18106

Abstract

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p<0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball.
The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods Eko Nurcahya Dewi; Lukita Purnamayati; Retno Ayu Kurniasih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.673 KB) | DOI: 10.17844/jphpi.v22i1.25875

Abstract

Milkfish (Chanos chanos Forsk.) contain high protein, particularly lysine as an essential amino acid and Polyunsaturated Fatty Acid (PUFA). High temperature processing namely frying, steaming, and high pressure steaming will reduce the quality of protein and lipid. The aimed of this study was to determine the quality of protein and lipid of milkfish in different processing methods. Samples processed in the form of fried,steamed, and steamed in high pressure milkfish and fresh milkfish as control. Furthermore, the parameters are moisture content, dissolved protein, lysine, free fatty acids, functional groups, and microstructure. The results demonstrated different treatments significantly affected the decreased in the protein and PUFA quality of milkfish. Frying process of milkfish led to significant changes in moisture content, dissolved protein,lysine and the free fatty acids. Fried milkfish had lowest moisture content, dissolved protein, lysine, and free fatty acid were as followed 34.95%, of 0.70%, 1.65% and 6.71%, respectively. The frying process decreased the quality of milkfish protein however did not produce trans fatty acids based on functional group analysis using Fourier Transform Infra-Red (FTIR). The different heating process resulted in the changed of milkfish muscle’s structure. The structure of fresh and steamed milkfish muscle was more compact than milkfish steamed in high pressure product.
Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.): The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acetes sp.) Paste Rizki Wisnu Murti; Sumardianto Sumardianto; Lukita Purnamayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.33201

Abstract

Rebon shrimp is generally used as raw material for flavoring products, including shrimp paste, paste, and processed into dried rebon. Rebon shrimp has a delicious taste. Simple fermentation produces various products, one of which is shrimp paste. Salt fermentation will cause a savory taste, because the components in rebon shrimp experience a breakdown due to the activity of the protease enzyme. The purpose of this study was to determine the effect of adding different salts to the characteristics of the shrimp paste, and to determine the best salt concentration from the analysis. The research method used a completely randomized design. The treatment in this study was the difference in salt concentration with a concentration of 2, 8, and 14%. The parameters observed were TPC LAB, pH, aw, salt content, glutamic acid, water content and organoleptic. Parametric data were analyzed using ANOVA test and continued with Tukey's HSD test, while non-parametric data were analyzed by Kruskal-Wallis and continued with Mann-Whitney test. The results showed that shrimp paste with 2, 8, and 14% salt concentration had a significant difference (p<5%) on the salt, glutamic acid and water content but did not have a significant difference (p>5%) towards pH and aw. The best shrimp paste formulation in this study with the addition of 2% salt was assessed from glutamic acid 13.68%±0.10 and organoleptic test with a confidence interval of 8.61<μ<8.81.
Mikroenkapsulasi Fikosianin dalam Maltodekstrin-Alginat: Formulasi dan Karakterisasi Retno Ayu Kurniasih; Lukita Purnamayati; Ulfah Amalia; Eko Nurcahya Dewi
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.824 KB) | DOI: 10.22146/agritech.16752

Abstract

Fikosianin merupakan sumber pewarna biru alami yang dapat diekstrak dari Spirulina sp. Karakteristik dari fikosianin adalah tidak stabil oleh cahaya, suhu, dan pH selama proses pengolahan dan penyimpanan. Metode mikroenkapsulasi dapat digunakan untuk melindungi fikosianin dari pengaruh eksternal di mana jenis dan konsentrasi enkapsulan yang digunakan dapat mempengaruhi karakteristik mikrokapsul fikosianin yang dihasilkan. Tujuan dari penelitian ini adalah untuk mengetahui formulasi terbaik dan karakterisasi mikrokapsul fikosianin dari Spirulina sp. dengan maltodekstrin dan alginat sebagai enkapsulan. Mikrokapsul diproduksi dengan lima perbedaan konsentrasi alginat dalam maltodekstrin, yaitu 0 %; 0,2 %; 0,4 %; 0,6 %; dan 0,8 % (b/b). Total enkapsulan yang digunakan adalah 10 % dari larutan mikropartikel fikosianin. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi alginat dapat meningkatkan kadar fikosianin, kadar air, efisiensi enkapsulasi, bulk density, intensitas warna biru, dan ukuran partikel serta dapat memperbaiki morfologi mikrokapsul yang dihasilkan. Mikrokapsul fikosianin dengan konsentrasi alginat 0,6 % dan maltodekstrin 9,4 % memiliki kadar fikosianin, efisiensi enkapsulasi, dan intensitas warna biru paling tinggi.
Pengaruh Suhu Wet Rendering yang Berbeda terhadap Karakteristik Ekstrak Kasar Minyak Ikan Lele (Clarias sp.) Magdalena Januasni Jati Martins; Lukita Purnamayati; Romadhon Romadhon
agriTECH Vol 41, No 4 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (108.201 KB) | DOI: 10.22146/agritech.49875

Abstract

Pengolahan minyak isi perut ikan lele dapat meningkatkan nilai ekonomi limbah ikan lele. Wet rendering merupakan metode yang sering digunakan untuk mengekstrak minyak ikan. Metode ini menggunakan panas dan air untuk membantu proses ekstraksi. Perlakuan suhu bertujuan untuk menggumpalkan protein dan merusak membran sel sehingga minyak dapat terekstrak keluar. Adanya air memudahkan pemisahan karena minyak yang terekstrak akan mengapung pada permukaan. Penggunaan suhu ekstraksi berpengaruh terhadap kualitas minyak ikan yang dihasilkan. Suhu ekstraksi yang tinggi menyebabkan penurunan kualitas minyak akibat terjadinya reaksi oksidasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu ekstraksi wet rendering terhadap karakteristik ekstrak kasar minyak isi perut ikan lele dan mengetahui suhu ekstraksi optimum berdasarkan karakteristik ekstrak minyak isi perut ikan lele yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap dengan satu faktor yaitu perbedaan suhu ekstraksi wet rendering (80°C, 90°C dan 100°C) dengan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa semakin tinggi suhu ekstraksi menghasilkan minyak isi perut ikan lele dengan rendemen yang semakin meningkat. Namun, kualitas minyak ikan semakin menurun yang ditunjukkan dengan meningkatnya asam lemak bebas dan angka peroksida, yang berakibat pada penurunan nilai organoleptik, perubahan profil asam lemak dan slip melting point. Suhu 100°C merupakan suhu ekstraksi terbaik dengan nilai organoleptik 7,87; rendemen 8,57%; slip melting point 37,53˚C; bilangan iod 16,01%; total SFA 42,9%; MUFA 31,8%; PUFA 11,51%; angka asam lemak bebas 2,00%; kadar air 0,56%; dan bilangan peroksida 7,26 meq/kg.
PENGARUH PENYAMAKAN ZIRKONIUM TERHADAP UJI KEKUATAN TARIK, UJI KEKUATAN SOBEK, UJI KEMULURAN DAN UJI SUHU KERUT PADA BERBAGAI JENIS KULIT IKAN (The Effect of Zirconium Tanning Against Tensile Strength Test, Strength Test of Tear, Glide Test, and Wrinkle Temperature Test on Different Fish Types) Rokhmah Hergiyani; Y. S. Darmanto; Lukita Purnamayati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 13, No 2 (2018): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.528 KB) | DOI: 10.14710/ijfst.13.2.105-110

Abstract

Kulit ikan merupakan limbah perikanan yang dapat memberikan dampak negatif pada lingkungan. Salah satu cara untuk menanggulangi limbah tersebut adalah dengan proses penyamakan kulit. Penyamakan kulit adalah rangkaian proses yang sangat kompleks terjadi banyak perubahan fisik dan kimia di satu sisi, bagian yang tidak berguna dihilangkan dari kulit mentah untuk mendapatkan serat kolagen murni dan membuka struktur serat kolagen. Proses penyamakan yang tidak baik mengakibatkan kulit menjadi rusak, lemas, dan kebusukan, sehingga penanganannya dapat dengan cara menambah bahan penyamak untuk menguatkan dan menghindari kebusukan. Bahan penyamak yang digunakan yaitu zirconium. Tujuan penelitian ini adalah untuk mengetahui pengaruh penyamakan zirkonium terhadap uji kekuatan tarik, uji kekuatan sobek, uji kemuluran dan uji suhu kerut pada berbagai jenis ikan. Bahan baku yang digunakan adalah kulit ikan nila, kakap dan bandeng. Metode penelitian yang digunakan adalah experimental laboratories menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan dan  menggunakan analisa ragam ANOVA. Hasil uji menunjukan penggunaan zirkonium 7,5% terhadap kulit ikan nila, kakap, dan bandeng berpengaruh nyata (p<0,05) pada kekuatan tarik, kekuatan sobek, kemuluran dan suhu kerut pada karakteristik penyamakan. Penggunaan bahan penyamak zirkonium 7,5% terbaik dihasilkan oleh kulit ikan kakap pada uji kekuatan tarik 1675,84 N/cm2, kekuatan sobek 163,92 N/cm2 dan uji suhu kerut 103,45˚C sedangkan kemuluran untuk hasil terbaik pada kulit bandeng sebesar 28,74%, jadi setiap ikan mempunyai ciri kulit tersendiri pada setiap parameter uji. The skin of the fish waste is a fishery that can give a negative impact on the environment. One way of tackling the waste is by the process of tanning leather. Tanning is a very complex processes occur many chemical and physical changes on the one hand, the useless removed from rawhide to get pure collagen fibers and the open structure of the collagen fibers. The process of tanning is not a good result in the skin becomes broken, buckled, and corruption, so that responses can be with how to add ingredients to strengthen Tanner and avoid corruption. On the research of materials used i.e. Tanners used are zirconium.. The purpose of this research is to know the influence of zirconium tanning against test tensile strength, tear strength test, test and test temperature wrinkle elongation on various types of fish. The raw material used is leather fish tilapia, milkfish and snapper. Research methods used are experimental laboratories using Complete Random Design (RAL) with three-time repeats and a range of analysis using ANOVA. Test results showed the use of zirconium 7.5% against the skin of the fish, snapper, tilapia and milkfish influential real (p < 0.05) on the tensile strength, tear strength, elongation and wrinkle on temperature characteristics of tanning. The use of zirconium Tanner 7.5% best produced by skin test on a snapper 1675.84 tensile strength N/cm2, the strength of RIP 163.92 N/cm2 and test the temperature of the wrinkle 103,45 ˚ C while elongation for the best results on the skin of the banding of 28.74%, so each fish has its own skin characteristics on each test parameter.
THE EFFECT OF ADDITION SWIMMING CRAB SHELLS FLOUR (Portunus pelagicus) FOR PHYSICAL AND CHEMICAL QUALITY OF EDIBLE SPOON Mohammad Rosikhul Ilmi Hussein Annafiz; Eko Nurcahya Dewi; Lukita Purnamayati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 16, No 3 (2020): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.16.3.165-170

Abstract

Edible spoon product is a spoon-shaped cutlery that is fit to be eaten, this product was developed with the addition of alginate, however, it required high-cost raw material. Swimming crab shells were potential waste from underused swimming crabs which contained calcium carbonate (CaCO3) to strengthen the tissues, sources of calcium minerals, and formed edible spoon mixture.  Swimming crab shells flour was the addition to the physicochemical quality of edible spoon and the best concentration for the product. This research utilized a completely randomized design (CRD) with different concentrations of swimming crab shell flour (0%, 8%, 10%, and 12%). The data were carried out with ANOVA and Tukey's HSD. The results showed that the addition of different swimming crab shell flour concentrations has a significant effect (P<5%) on the hardness parameters, melting time, hedonic properties, protein content, moisture content, carbohydrate content, and ash content except on fat content. The best concentration was 12% swimming crab shells flour with a hardness value of 10.32 ± 0.60 kgf, melting time of 15.02 ± 0.44 minutes, moisture content of 2.65 ± 0.24%, protein content of 8.31 ± 0.23%, carbohydrate content of 83.64 ± 0.29% , fat content of 1.42 ± 0.40% and ash content of 3.66 ± 0.06%. Edible spoon preferably has a hedonic value of 7.97 <µ <8.37 for appearance, odor, taste, and texture parameters.
CHARACTERISTIC OF BLUE SWIM CRAB MUSTARD (Portunus Pelagicus) PROTEIN HYDROLYSATE WITH DIFFERENT PAPAIN ENZYME CONCENTRATIONS Nur Fadilah; Eko Nurcahya Dewi; Romadhon Romadhon; Lukita Purnamayati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 17, No 3 (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.17.3.%p

Abstract

Mustard is a waste contain protein produced from the shell stripping process of blue swimming crab. It has a great potential to be processed as protein hydrolysate. Papain enzyme could be a hydrolysis agent due to its specific function and didn’t cause protein damage. The liquid product of the mustard hydrolysate protein requires a drying process to become a powder product. The drying process method is known as foam-mat drying. The research aims to determine the effect of papain enzyme addition on the characteristics of mustard protein hydrolysate from blue swimming crab and the best enzyme concentration. The research method was  used a completely randomized design (CRD) with different enzyme concentration treatments (0%, 5%, 7.5% and 10%). The data obtained were tested using  ANOVA test, in order  to determine differences  between  treatment a  Honestly Significant Difference (HSD) test were applied. The results showed that the addition of different papain enzyme concentrations had a significantly different effect (P<5%) on all test parameters (yield, hydrolysis degree, protein content, moisture content, fat content, ash content, protein digestibility, and amino acid profile). Based on the results of the study, the best mustard hydrolysate protein were the addition of 10% papain enzyme concentration with a yield value of 19.14±0.29%, hydrolysis degrees of 40.19±0.24%, protein content 49.21±0.83% (dw), the moisture content 7.20±0.20%, fat content 1.49±0.29%, ash content 7.22±0.20%, protein digestibility 88.35% and the highest amino acid level was glutamic acid (3.746%).
PENGARUH PENAMBAHAN ENZIM PROTEASE TERHADAP SPESIFIKASI PUPUK ORGANIK CAIR Sargassum sp. Zusuf Adi Putra; Eko Nurcahya Dewi; Lukita Purnamayati; Laras Rianingsih
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 18, No 1 (2022): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.18.1.47-52

Abstract

Pupuk organik cair dari Sargassum sp. dengan perlakuan konsentrasi enzim protease yang berbeda yaitu 0 %, 1 %, 2 % dan 3 % diharapkan mampu menaikan kandungan unsur hara dan hormon pertumbuhan pada tanaman. Tujuan dari penelitian ini untuk mengetahui pengaruh perbedaan konsentrasi protease terhadap kandungan unsur hara pada pupuk organik cair. Pupuk cair dibuat dengan pengecilan ukuran Sargassum sp. dan perendaman dengan larutan asam fosfat. Homogenisasi dan pemanasan dengan penambahan molase 3% sebagai sumber nutrisi mikroba dan KOH 1% untuk memaksimalkan kandungan mineral. Proses fermentasi dilakukan selama 10 hari sebagai fase eksponensial mikroba Trichoderma sp. yang berperan dalam fiksasi nitrogen dan menghasilkan fitohormon, serta sebagai dekomposer bahan organik. Hasil analisis ANOVA dan uji Tukey menunjukkan bahwa perlakuan konsentrasi enzim protease yang berbeda memberikan perbedaaan nyata. Komposisi enzim protease dengan konsentrasi 3% memberikan nilai tertinggi pada C-Organik (1,56%), Nitrogen (0,90), fosfor (0,88%) dan kalium (0,85%), sedangkan untuk rendemen (65,83%) dan nilai pH (6,33%) dengan nilai tertinggi yaitu enzim protease dengan konsentrasi 0%. Hormon pertumbuhan pada pupuk organik cair yaitu auksin, giberelin, asam absisat, zeatin dan kinentin. Hasil hormon pupuk organik cair dengan penambahan enzim yaitu hormon auksin 36%, giberelin 29%, zeatin 16% dan kinentin 17%, sementara untuk asam absisat lebih rendah yaitu sebesar 99%. Liquid organic fertilizer from Sargassum sp. with the treatment of different concentrations of protease enzymes, namely 0%, 1%, 2% and 3% are expected to increase the content of nutrients and growth hormones in plants. The purpose of this study was to determine the effect of differences in protease concentrations on the nutrient content of liquid organic fertilizer. Size reduction of Sargassum sp. and soaking in phosphoric acid solution. Homogenization and heating with the addition of 3% molasses as a source of microbial nutrition and 1% KOH to maximize mineral content. The fermentation process was carried out for 10 days as the exponential phase of Trichoderma sp. which plays a role in nitrogen fixation and produces phytohormones, as well as decomposers of organic matter. The results of ANOVA analysis and Tukey's test showed that the treatment of different concentrations of protease enzymes gave significant differences. The composition of the protease enzyme with a concentration of 3% gave the highest value for C-Organic (1.56%), Nitrogen (0.90), phosphorus (0.88%) and potassium (0.85%), while the yield (65, 83%) and the highest pH value (6.33%) was the protease enzyme with a concentration of 0%. Growth hormones in liquid organic fertilizers are auxin, gibberellins, abscisic acid, zeatin and kinentin. The yield of liquid organic fertilizer hormones with the addition of enzymes, namely 36% auxin hormone, 29% gibberellin, 16% zeatin and 17% kinentin, while for abscisic acid is lower at 99%.
FORTIFIKASI TEPUNG TULANG IKAN NILA (OREOCHROMIS NILOTICUS) SEBAGAI SUMBER KALSIUM DAN FOSFOR SERTA MUTU COOKIES Haqqy Sahri Syadeto; Sumardianto Sumardianto; Lukita Purnamayati
Jurnal Ilmiah Teknosains Vol 3, No 1/ Mei (2017): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.678 KB) | DOI: 10.26877/jitek.v3i1/ Mei.1387

Abstract

Cookies merupakan produk olahan yang digemari masyarakat, hanya saja kurang ada perhatian mengenai kandungan gizinyaterutama kalsium dan fosfor. Tulang ikan Nila  (Oreochromis niloticus) diketahui banyak mengandung kalsium dan fosfor.Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi dan konsentrasi terbaik terhadap kandungan kalsium danfosfor pada cookies. Metode yang digunakan pada penelitian ini adalah experimental laboratories dengan 5 perlakuan yaitutanpa fortifikasi tepung tulang ikan Nila, fortifikasi tepung tulang ikan Nila 2%, 4%, 6% dan 8%. Hasil penelitian pendahuluanmenunjukkan pembuatan tepung tulang ikan Nila konsentrasi perendaman NaOH 6% menghasilkan nilai terbaikdengan kandungan kalsium dan fosfor  yang tinggi dan memenuhi persyaratan nilai perbandingan penyerapan pada tubuhyaitu 2 : 1 dengan nilai 6,26% : 3,74%. Fortifikasi tepung tulang ikan Nila yang berbeda memberikan pengaruh yang nyata(p<0,05) terhadap mutu serta kandungan kalsium fosfornya. Perlakuan dengan fortifikasi 8% menghasilkan nilai hardnesstertinggi yaitu 20,76 N; kadar kalsium 7,50%; kadar fosfor 4,87%; kadar protein 17,38% dan kadar air terendah yaitu 1,95%. Semakin banyak tepung tulang yang difortifikasikan, semakin tinggi kadar kalsium, fosfor dan proteinnya.
Co-Authors - Sumardianto A Suhaeli Fahmi Andiani Ulfa Saputri apri dwi anggo Apri Dwi Anggo Ardya Risma Firmansyah Ashimatul Inats Asmi Citra Malina Banon Agung Wijaya Dhita Ulfi Lestari Duwi Herawati Edhi Nurhartadi Eko Agus Suyono Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Susanto Fajar Bayu Senoaji Haqqy Sahri Syadeto Joko Sumbodo Laras Rianingsih Magdalena Januasni Jati Martins Mas Ut Alwi Saputro Meisya Asri Widiyanti Mochammad Yuwono Mohammad Rosikhul Ilmi Hussein Annafiz Muhammad Ali Fatoni Muhammad Hauzan Arifin Muhammad Qowiyyul Azizi Nur Fadilah Raden Baskara Katri Anandito Ragil Tirta Mandiri Retno Ayu Kurniasih Rizki Wisnu Murti Rokhmah Hergiyani Romadhon Romadhon Siswanti Siswanti Tri Winarni Agustini Tsurayya Ramadhani Ulfah Amalia Y. S. Darmanto Zusuf Adi Putra