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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Techno.Com: Jurnal Teknologi Informasi Jurnal Pangan dan Agroindustri Jurnal FishtecH JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian JFMR (Journal of Fisheries and Marine Research) Caraka Tani: Journal of Sustainable Agriculture CogITo Smart Journal Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Teknologi Hasil Pertanian PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Jurnal Ilmu dan Teknologi Perikanan DECISION : Jurnal Ekonomi dan Bisnis

- Sumardianto

Department Of Fish Product Technology, Faculty Of Fisheries And Marine Science, Universitas Diponegoro, Semarang

Author-ID : 391945

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Veterinary Other

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.963 KB)

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.Â 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.

PENGARUH PENAMBAHAN TEPUNG KALSIUM TULANG IKAN BANDENG (Chanos chanos) TERHADAP KARAKTERISTIK KERUPUK RAMBAK TAPIOKA Syah, Dio Rachman; Sumardianto, Sumardianto; Rianingsih, Laras
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 7, No 1 (2018): JANUARI 2018
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (522.832 KB)

Kerupuk rambak tapioka merupakan produk yang dapat diperkaya gizinya dengan penambahan tepung tulang ikan sebagai sumber kalsium dan fosfor. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan tepung kalsium tulang ikan bandeng dengan konsentrasi yang berbeda dalam pembuatan kerupuk rambak dan mengetahui kualitas fisik, kima dan hedonik kerupuk dengan substitusi tepung kalsium tulang ikan bandeng. Desain percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan yang terdiri dari kerupuk tanpa penambahan tepung kalsium tulang ikan bandeng (A), tepung kalsium tulang Ikan bandeng 10% (B), tepung kalsium tulang ikan bandeng 15% (C) dan tepung kalsium tulang ikan bandeng 20% (D) yang dilakukan tiga kali pengulangan. Data nonparametrik dianalisis dengan Kruskal-Wallis dan uji lanjut MannWhitney. Apabila terdapat perbedaan nyata (p<0,05) data parametrik dianalisis menggunakan ANOVA dan uji lanjut, uji Beda Nyata Jujur (BNJ). Hasil penelitian uji hedonik terhadap kerupuk dengan penambahan tepung kalsium tulang ikan dengan konsentrasi berbeda secara umum telah memenuhi syarat SNI yaitu minimal 7. Penambahan tepung kalsium tulang ikan bandeng pada kerupuk rambak memberikan peningkatan kadar kalsium tertinggi yaitu dengan tepung tulang ikan bandeng 20% (D) sebesar 5,62%, sedangkan kadar kalsium pada kerupuk rambak tanpa penambahan tepung tulang ikan (A) sebesar 0,03%. Kerupuk rambak tanpa penambahan tepung kalsium tulang ikan bandeng memiliki nilai kerenyahan 951,84 gf, nilai kemekaran 69,13%, kadar fosfor 0,01% , kadar air 16,07% , kadar abu 3,17%Â dan kadar protein 3,11% sedangkan kerupuk rambak dengan penambahan tepung kalsium tulang ikan bandeng 20% (D) memiliki kerenyahan 632,51 gf ,kemekaran 51,76 gf, kadar fosfor 3,57% , kadar air 11,83% , kadar abu 13,26%Â dan kadar protein 2,29%.

Efektivitas Serbuk Simplisia Biji Pepaya sebagai Antibakteri pada Udang Putih (Penaeus merguensis) Selama Penyimpanan Dingin Ahmad Niam Salim; Sumardianto Sumardianto; Ulfah Amalia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Udang putih (Penaeus merguensis) merupakan salah satu produk perikanan yang memiliki sifat mudah busuk (highly perishable). Serbuk simplisia biji pepaya (C. papaya L.) mengandung senyawa aktif flavonoid, fenol, tanin dan saponin yang dapat digunakan sebagai antibakteri. Penelitian ini bertujuan untuk menentukan efektivitas serbuk simplisia biji pepaya terhadap masa simpan udang putih selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF)dengan 2 faktor yaitu konsentrasi serbuk simplisia biji pepaya (0% dan 4%) dan lama penyimpanan (0, 4, 8 dan 12 hari). Data terdiri dari analisis fitokimia dan rendemen serbuk simplisia biji pepaya, Total Plate Count (TPC), Total Volatile Base Nitrogen (TVBN), organoleptik dan pH udang putih hasil penelitian. Rendemen serbuk simplisia biji pepaya sebesar 40,67% dengan kandungan flavonoid 0,12%, saponin 0,24%, fenol 0,67%, dan tanin 0,72%. Udang putih segar yang disimpan dengan serbuk simplisia biji pepaya konsentrasi 4% mampu bertahan hingga hari ke-12 dibandingkan dengan udang putih segar tanpa serbuk simplisia (kontrol) yang hanya bertahan hingga hari ke-8. Perbedaan konsentrasi serbuk simplisia biji pepaya dan lama penyimpanan memberikan pengaruh nyata (p<5%) terhadap nilai TPC, pH serta organoleptik. Nilai TPC udang putih yaitu 7,1x105 CFU/gram, TVBN 33,60 mgN/100g, nilai pH 7,26 dannilai organoleptik 6,7.

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration Sumardianto Sumardianto; Ima Wijayanti; Fronthea Swastawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%; sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp.: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed Gisella Valentine; Sumardianto; Ima Wijayanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32340

Nori is a food product produced from Phorphyra seaweed, however, this seaweed is not available in Indonesia. Thus modification of nori production by using available seaweed such as Ulva lactuca and Gelidium is needed. U. lactuca contains chlorophyll which can contribute to the nori's green color while Gelidium can become an emulsifier, stabilizer, thickener, stabilizer, purifier, and gel maker. The combination of the two seaweeds is expected to produce nori with characteristics close to commercial products. This study was aimed to examine the effect of different ratio of Ulva lactuca and Gelidium on hedonic values, tensile strength, crude fiber, protein, water, and ash content of nori. Three ratios of Ulva lactuca and Gelidium were used comprising P1 (75%: 25%), P2 (50%: 50%), and P3 (25%: 75). The ratios of U. lactuca and Gelidium significantly affected (p<0.05) sensory value (hedonic), tensile strength, crude fiber, protein and ash content, but not water content. The P1 treatment nori was preferred by the panelists with a hedonic value of 7.26<µ<7.41 and had the characteristics of dark green color, easily folded, thin, smooth texture and salty taste, similar to commercial nori. The P1 Nori had tensile strength values 4.65±1.5 MPa; crude fiber20.44±1.78%; water 17.24±0.57%, protein 12.89±0.07% and ash content 14.71±0.09%.

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

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.

Karakteristik Darah Mimi (Tachypleus gigas) sebagai Pendeteksi Bakteri Kontaminan Penghasil Endotoksin Pada Produk Perikanan Romadhon Romadhon; Selamet Suharto; Sumardianto Sumardianto
Buletin Oseanografi Marina Vol 7, No 1 (2018): Buletin Oseanografi Marina
Publisher : Universitas Diponegoro

Kepiting tapal kuda atau mimi lan mintuno atau belangkas (suku Limulidae) mencakup empat jenis hewan beruas (Artropoda) yang menghuni perairan dangkal wilayah payau dan kawasan mangrove. Mimi merupakan salah satu sumberdaya genetika yang dilindungi. Mimi juga memiliki karakteristik tersendiri dalam darahnya. Umumnya hewan darat maupun laut memiliki darah berwarna merah. Namun, darah pada mimi berwarna biru. Pada (Tachypleus gigas) memiliki ekstrak darah kemungkinan mengandung senyawa antibakteri. Tujuan memisahkan dan mengkarakterisasi darah limulus dan menskrining hasil pemisahan darah dengan bakteri patogen. Hasil Penelitian 10 ekor mimi yaitu 165,72 ml. Setelah disentrifuse dihasilkan supernatan 90,633 ml dan 23,304 pelet. Hasil analisis fitokimia banyak dihasilkan pada supernatan terutama alkaloid, fenol, tannin, alkaloid. Berdasarkan skrining dengan bakteri patogen tidak dihasilkan zona hambat karena pengenceran terlalu kecil. Horseshoe crab or mimi lan mintuno or trim (Limulidae tribe) includes four types of extending animals (Artropoda) that inhabit the shallow waters of the brackish area and the mangrove area. Mimi is one of the protected genetic resources. Mimi also has its own characteristics in the blood. Generally land and sea animals have red blood. However, the blood on the mimi is blue. In (Tachypleus gigas) has Limulus Amebosit Lysate blood extract (LAL). The purpose of separating and characterizing blood limulus and screening the results of blood separation with pathogenic bacteria. Research result of 10 tail Limulus sp that is 165,72 ml. After centrifugation, the supernatant produced 90,633 ml and 23,304 pellets. The result of phytochemical analysis is mostly produced on supernatant especially alkaloid, phenol, tannin, alkaloid. Screening with pathogenic bacteria does not result in inhibit zone because dilution is too small.

SKRINING SENYAWA FITOKIMIA RUMPUT LAUT Sargassum sp. DAN AKTIVITASNYA SEBAGAI ANTIBAKTERI TERHADAP Staphylococcus aureus dan Eschericia coli (Phytochemical Compound Screening of Sargassum sp. and It’s Activity as Antibacterial Against Staphylococcus aureus and Escherichia coli) Indria Eka Pangestuti; Sumardianto Sumardianto; Ulfah Amalia
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 12, No 2 (2017): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Bakteri S. aureus dan E. coli merupakan bakteri patogen yang sering menjadi masalah pada produk makanan terutama pada produk perikanan, sehingga diperlukan senyawa antibakteri yang efektif untuk menghambat pertumbuhannya. Rumput laut Sargassum sp. memiliki senyawa bioaktif yang dapat berfungsi sebagai senyawa antibakteri, seperti flavonoid, saponin, tannin, dan fenol. Tujuan dari penelitian ini adalah untuk mengetahui kandungan fitokimia pada ekstrak rumput laut Sargassum sp. dan mengetahui pengaruh penambahan konsentrasi terhadap pertumbuhan bakteri S. aureus dan E. coli. metode yang digunakan pada penelitian ini adalah eksperimental laboratoris dengan menggunakan model Rancangan Acak Lengkap (RAL). Parameter pengujian yang dilakukan adalah uji fitokimia kuantitatif ekstrak rumput laut Sargassum sp. dan zona hambat ekstrak rumput laut Sargassum sp. menggunakan metode difusi sumur dengan penambahan konsentrasi 0%, 5%, 10%, 15% dan dilakukan 3 kali ulangan. Data hasil uji zona hambat dianalisis menggunakan uji ANOVA (Analysis Of Varians) dan Beda Nyata Jujur (BNJ). Hasil uji fitokimia kuantitatif ekstrak rumput laut terbaik diperoleh pada senyawa saponin yaitu sebesar 3,50±0,06 % sedangkan hasil terendah yaitu fenol 0,09±0,05 %. Hasil penelitian zona hambat menggunakan metode difusi sumur menghasilkan diameter pada bakteri S. aureus berkisar 1,527±0,326 mm sampai 6,323±0,27 mm, sedangkan diameter pada bakteri E.coli berkisar 0±0 mm sampai 3,58±0,33 mm. Berdasarkan hasil tersebut, penambahan konsentrasi ekstrak rumput laut Sargassum sp. memberikan pengaruh terhadap diameter zona hambat bakteri S. aureus dan E. coli.Kata kunci: Rumput Laut Sargassum sp., Fitokimia, Antibakteri, Staphylococcus aureus, dan Eschericia coli S. aureus and E. coli bacteria is a pathogenic bacteria that often cause problems in food products especially in fishery products, so that an effective antibacterial compound is needed to inhibit their growth. Sargassum sp. seaweed has a bioactive compound that can be functioned as antibacterial compound, such as flavonoid, saponin, tannin, and phenol. The aim of this research was to know the phytochemical content in Sargassum sp. seaweed extract and to know the effect of concentration added to the S. aureus and E. coli bacteria growth. This research was using experimental laboratories method with Completely Randomized research Design (CRD). The conducted testing parameter were Quantitative Phytochemical Analysis and Inhibition Zone on Sargassum sp. seaweed extract using diffusion well method with 0%, 5%, 10%, and 15% added concentration for triplicates. The inhibition zone’s data were analyzed using ANOVA (Analysis of Variance) and Honestly SignificaNt Difference (HSD). The best quantitative phytochemical results of seaweed extract was found in the saponin compound which was 3,50 ± 0,06 %while the lowest was found in phenol which was 0,09±0.05 %. The inhibition zone research results using diffusion well method resulted on the S. aureus bacteria’s diameter which was about 1,527±0,326 mm until 6,323 ± 0,27 mm, while E.coli bacteria has about 0±0 mm until 3,58±0,33 mm diameter. Based on the research results above, the concentration addition of Sargassum sp. seaweed extract gave effect to the inhibition zone’s diameter of S. aureus and E. coli bacteria.

Quality Comparation of Smoking Catfish Using Pine Liquid Smoke With Different Concentrations Fronthea Swastawati; Sumardianto Sumardianto; Rina Indiarti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 2, No 1 (2006): Jurnal Saintek Perikanan
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Utilization of liquid smoke is considered as one fish smoking alternative methods that effect should be applied in Indonesia. Catfish (Arius thalasinus) is one of fish species which has good taste, delicious and good nutrition value. Fish is dipped in water containing liquid smoke with ratio of = 5% (A); 7, 5% (B); and 10% (C). the average of organoleptic value of the product were relatively high and there was no significant different between samples, water content of the product 55-59%, protein content 30-35%, fat content 4,95%-7,64% and ash content 3,38%-4,95%. Result for TPC showed that A = 15, 6.102 CFU/gr, B = 11.102 CFU/gr, and C = 6.102 CFU/gr. Based on ANOVA, it was obtained that there was significant different in bacterial content between samples (F observed (21, 19082) > F tables 0, 01 (18.00)). Phenol content showed significant different between samples where A = 0, 7068 mg/kg; B = 1, 20622 mg/kg; and C = 1, 51028 mg/kg. The result average of pH showed A = 6, 3; B = 6, 13; C = 6, 3, with pH of liquid smoke 2, 8 Key words: quality, smoke catfish, Liquid Smoke of Pine, concentration

Mutu Kerupuk Ikan Tenggiri dengan Penggunaan Jenis Pasir yang Berbeda Sebagai Media Penyangraian Rissinta Mahdalena; Sumardianto Sumardianto; A. Suhaeli Fahmi
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15320

“Kerupuk” are served after the cooking process which can be done by frying in oil, roasting with sand or by grilling. “Kerupuk” cooking process by sand roasting is known to strengthen the taste and reduce the risk of rancidity during storage. The type of sand used in sand roasting generally depends on the availability of sand near the production site. This study is aimed to determine the effect of using different types of sand on the cooking process and to determine the best type of sand that can be used. This experimental laboratory research was carried out with a completely randomized design (CRD). The experimental treatments tested were river sand (S), beach sand (P) and mixed sand (C) where each experimental treatment was tested with three replications. The quality tests of sand-roasted spanish mackerel ‘kerupuk’ were hedonic sensory value, moisture content, efflorescence value, crispness, Scanning Electron Microscopy (SEM) and color test. Nonparametric data were analyzed by Kruskall-Wallis and Mann-Whitney follow-up test. Parametric data from moisture content, efflorescence value, crispness and color were analyzed by ANOVA and Tukey HSD follow-up test. The results of the Tukey HSD test showed that different types of sand produce “kerupuk” with different moisture content and efflorescence, where P produced the lowest water content and the largest efflorescence, while for the crispness of P gives different results from S but both P and S produce the same crispness as C. The best sand that can be used for roasting mackerel “kerupuk” was beach sand with efflorescence value of 72.71 ± 0.92% and crispness of 2.020.15 ± 219.79 gf. The microstructure test results of “kerupuk” roasted in beach sand also showed looser and more porous tissue.

Co-Authors - Khamidah, - A Suhaeli Fahmi Aditya Wafa Kuncoro Agung Purnama Agus Setiawan Ahmad Niam Salim Aisyah Ayu Hidayati, Aisyah Ayu Amelia Ayu Permatasari Anwar, Shabrina apri dwi anggo Aprilia Hudayati Arief Wibowo Arifin, Muhammad Hauzan Barodah, Luk Luul Bayu Fajar Nugraha Boy, Firts Cahyo, Septian Dwi Candra Santoso, Candra Dhita Ulfi Lestari Dinaryadi, Rico Dwicahyani, Tiara Dyah Nur Safitri Eko Nurcahya Dewi Eko Susanto Elistia, Elistia EVI MAYA SARI Fahmi, A. Suhaeli Fina Aprelya Nur Fajri Frisilia Nadhira Rimadhini Fronthea Swastawati Gerda Vernia Bali Ulina, Gerda Vernia Bali Gisella Valentine Haqqy Sahri Syadeto Hauzan Arifin, Muhammad Ima Wijayanti Indri Febriana Pakpahan Indria Eka Pangestuti Laras Rianingsih Lukita Purnamayati Ma'ruf, Widodo Farid Maharani Primawestri Meilinda Hardianti, Meilinda Muhamad Iqbal Muhammad Ali Fatoni Muhammad Luthfi Fadhli Muhammad Qowiyyul Azizi Mulyanto, Sepka Muryaning Charimah, Intan Naili Rohmah Nashita, Nadia Yasmin Natasha Rizky Maharani Novania, Anita Novita Dinny Pratiwi, Novita Dinny Nurafifah, Diyah Ayu Nurparidah, Opi Otto Andi Wijaya, Otto Andi Purnamayati, Lukita Putri Islami Putut Har Riyadi Rahussidi, Muhamad Akbar Ramadhanti, Bella Widya Retno Ayu Kurniasih Retno Viyanti Rika Amelia Rina Indiarti Rissinta Mahdalena Rizki Wisnu Murti Rizki, Dinda Rojakul, Rojakul Romadhon Romadhon Sanjaya, Yulian Dani Selamet Suharto Siswanto, Arik SITI RACHMAWATI Slamet Seharto Slamet Suharto, Slamet Syah, Dio Rachman Titi Surti Tri Winarni Agustini Triyono, Gandung Ulfah Amalia Yudhomenggolo Sastro Darmanto

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