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All Journal Jurnal Perikanan dan Kelautan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Perikanan dan Kelautan
Welly Deglas
Politeknik Tonggak Equator Pontianak
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics Social Sciences

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Analisis perbandingan bahan dan jumlah perekat terhadap briket tempurung kelapa dan ampas tebu Welly Deglas; Fransiska Fransiska

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1899

Abstract

The aim of this research was to study the effect of comparative analysis of ingredients and the amount of adhesive on the coconut shell charcoal briquettes and bagasse charcoal. This research used Split Plot Design that consisted of two factors. The first factor is the total ratio of coconut shell charcoal and bagasse charcoal and coconut shell charcoal and bagasse charcoal 1: 1 (L1), 1: 2 (L2) and 1: 3 (L3), while the second factor was the amount of sago adhesive as plots section, consisting of: 10% (P1), 20% (P2) and 30% (P3). The parameters analyzed include: heating value, moisture content, ash and volatile matter. The results showed that the amount of adhesive greatly affected the briquette charcoal produced, the addition of the amount of adhesive would reduce the briquette's heating value, as well as the water content, ash content and evaporation rate increased with the addition of the amount of adhesive. Comparison of coconut shell charcoal and bagasse charcoal can influence to cause higher levels of volatile matter because the level of sugarcane charcoal volatile matter is higher than coconut shell charcoal which has lower volatile matter levels. Judging from the heating value in this study, the best results in this study were in the treatment of P1L1, namely the ratio of coconut shell charcoal and bagasse 1:1 with the amount of sago adhesive 10% with a heating value 5687.45%.
The Effect of Protease Enzyme and Citric Acid Addition on the Organoleptic Properties of Catfish Head Milk Welly Deglas; Fransiska Fransiska; Maria Krisna Evania
Jurnal Perikanan dan Kelautan Vol. 31 No. 1 (2026): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.31.1.40-46

Abstract

This study evaluated the effects of combining protease enzyme dosages (0.5%, 1%, and 1.5%) with citric acid levels (0.1%, 0.3%, and 0.5%) on the organoleptic quality of catfish head milk, including color, aroma, taste, homogenization/clarity, and panelist acceptance. The product was formulated through enzymatic hydrolysis under controlled pH conditions and subsequently assessed using a sensory scoring scale. The results showed that the treatments significantly affected color (F = 4.13; p < 0.05), homogenization (F = 2.39; p < 0.05), and overall hedonic preference (F = 3.03; p < 0.05), but had no significant effects on aroma (F = 1.62; p > 0.05) or taste (F = 1.39; p > 0.05). Specifically, the best color was obtained at 0.5% protease and 0.5% citric acid (A1B3), while the highest homogenization occurred at 0.5% protease and 0.1% citric acid (A1B1). In terms of overall liking, the highest score was recorded at 1.5% protease and 0.5% citric acid (A3B3), followed by 0.5% protease and 0.3% citric acid (A1B2). However, when considering the balance among all attributes (color, aroma, taste, and homogenization), the combination of low protease with low to moderate citric acid levels (0.5% protease; 0.1–0.3% citric acid) provided the most stable performance, producing a relatively bright color, more acceptable flavor and aroma, and better physical stability. Overall, the enzymatic hydrolysis approach with moderate pH adjustment proved effective at enhancing sensory acceptance and offers a promising method for transforming low-value fish by-products into consumer-preferred functional food products
The Effect of Protease Enzyme and Citric Acid Addition on the Organoleptic Properties of Catfish Head Milk Welly Deglas; Fransiska Fransiska; Maria Krisna Evania
Jurnal Perikanan dan Kelautan Vol. 31 No. 1 (2026): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.31.1.40-46

Abstract

This study evaluated the effects of combining protease enzyme dosages (0.5%, 1%, and 1.5%) with citric acid levels (0.1%, 0.3%, and 0.5%) on the organoleptic quality of catfish head milk, including color, aroma, taste, homogenization/clarity, and panelist acceptance. The product was formulated through enzymatic hydrolysis under controlled pH conditions and subsequently assessed using a sensory scoring scale. The results showed that the treatments significantly affected color (F = 4.13; p < 0.05), homogenization (F = 2.39; p < 0.05), and overall hedonic preference (F = 3.03; p < 0.05), but had no significant effects on aroma (F = 1.62; p > 0.05) or taste (F = 1.39; p > 0.05). Specifically, the best color was obtained at 0.5% protease and 0.5% citric acid (A1B3), while the highest homogenization occurred at 0.5% protease and 0.1% citric acid (A1B1). In terms of overall liking, the highest score was recorded at 1.5% protease and 0.5% citric acid (A3B3), followed by 0.5% protease and 0.3% citric acid (A1B2). However, when considering the balance among all attributes (color, aroma, taste, and homogenization), the combination of low protease with low to moderate citric acid levels (0.5% protease; 0.1–0.3% citric acid) provided the most stable performance, producing a relatively bright color, more acceptable flavor and aroma, and better physical stability. Overall, the enzymatic hydrolysis approach with moderate pH adjustment proved effective at enhancing sensory acceptance and offers a promising method for transforming low-value fish by-products into consumer-preferred functional food products
Co-Authors Fransiska Fransiska Fransiska Fransiska Maria Krisna Evania