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Agus Supriadi
Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya
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PENGARUH PENAMBAHAN TINTA CUMI-CUMI (Loligo sp) TERHADAP KUALITAS NUTRISI DAN PENERIMAAN SENSORIS MI BASAH Agusandi Agusandi; Agus Supriadi; Shanti Dwita Lestari
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1100

Abstract

The purpose of this research was to determine the effect of addition squid ink to the quality of wet noodle. The completely randomized design was used in this research with 5 treatments and three replications. The treatment were 0%, 0,5%, 1%, 1,%% and 2% of squid ink. The parameter were chemical analysis (protein content, ash content, carbohydrate content, water content, and vitamin A), physical analysis (color and elongasi of wet noodle) and sensory test (color, aroma, texture and taste by hedonic test). The result show that the treatment was significant on color (lightness, chroma and hue), chemical analysis (protein content, carbohydrate content, and water content), hedonic (color and taste). Treatment of wet noodle A3 with combination squid ink 1,5 %, is the best treatment that liked by panel. The result of sensori evaluation with characteristic elongasi 72,67 %, lightness 35,050, hue 127,60, chroma 1,070, protein content 7,11 %, carbohydrate content 14,85 %, water content 52,57 %, and ash content 0,34 %.
PENGARUH PERBEDAAN SUHU PEREBUSAN DAN KONSENTRAS NaOH TERHADAP KUALITAS BUBUK TULANG IKAN GABUS (Channa striata) Yunita Cucikodana; Agus Supriadi; Budi Purwanto
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.800

Abstract

The purpose of this  research was to observe the quality of snake head fish bone powder using different boiling  temperature and NaOH concentration.The Factorial Randomized Block Design was used with two factors of treatment and 2 replications. The different boiling temperatures (60 0C, 650C, 700C) and three different NaOH concentrations (Control 0%, NaOH 2%, NaOH 4% and NaOH 6%). The parameters were yield, whiteness, density,  solubility  and calcium content. The result showed that the treatments significantly effected the yield (43.98%-97.47%), whiteness (47.6-58.48%) density (0.51–0.67 g/ml), solubility(11.38-23.76%) and calcium content (16.86-22.77%).   Keyword :bone powder, snake head, calcium
Uji Potensi Produksi Biogas pada Campuran Kiambang (Salvinia molesta) dan Limbah Jeroan Ikan Gabus (Channa striata) Menggunakan Batch Anaerobic Digester Diaz Liansyah Pratama; Siti Hanggita; Agus Supriadi
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3505

Abstract

The purpose of this research is to utilize Salvinia biomass and snake head fish’s viscera waste as substrats for biogas production as a renewable energy sources by different treatment on substrate composition. This research was conducted on December 2014 until February 2015. This research used experimental method in anaerobic batch reactors with Liquid Displacement and Atomic Absorbtion methods using NaCl and NaOH solutions. The results in this research analyzed with descriptive method. The observed parameters were biogas and methane production rate and accumulation, and slurry’s parameters such as themperature, pH, BOD, COD, TS, VS, and C/N ratio. Results showed that the difference of substrates composition in reactor A produced the highest biogas and methane accumulation at 7.017 and 3.803 mL/kg slurry with the highest removal per kg slurry at 0.34 g BOD, 9.60 g COD, 47.24 g TS, 21.21 g VS. Whereas in reactor B produced the highest methane percentage at 60.73% and C/N removal at 1.23.
Karakteristik Fisik dan Kimia Gelatin Kulit Ikan Patin (Pangasius pangasius) dengan Kombinasi Berbagai Asam dan Suhu Reza Hekta Saputra; Indah Widiastuti; Agus Supriadi
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3496

Abstract

Research on physical and chemical characteristics of cat fish skin gelatine which dissolved by variated treatment acid dissolation mainly acetic, citric and clorid 1% than extracted in warm aquadest at 45 oC and 55 oC until 12 hours. The extraction of gelatine filtred by lint and dryed in the oven in 50 oC until 48 hours its becomes film gelatine. The extraxtion analyzed physicaly (yield, viscosity, gel strength) and chemical (pH, moisture content, ash content, protein content, fat content, amino acid). The analysis result indicates that dissolation in acid does not effect significantly to physic characteristic but it shows significant effect to chemical characteristic on pH dan fat content, mean while temperature treatment effect significantly to phisic characteristic but not on to chemical characterictic of gelatin. Treatment by using clorid acid on 45 oC result the highest yield (11.94%) viscosity (4.13 cPs) gel strength (140.57 bloom) from treatment by using other acid (acetic or citric) and temperature 55 oC.
PENGARUH DEFATTING DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK FISIK GELATIN TULANG IKAN GABUS Wulandari Wulandari; Agus Supriadi; Budi Purwanto
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1101

Abstract

The purpose of this research was to observe the effect of defatting and extraction temperature on the physical properties of snakehead fish bone gelatin. The Factorial Randomized Block Design was used with two factors of treatment and 2 replications. The different pretreatment (defatting and non-defatting) and three different extraction temperature (60, 70 and 80 0C). The parameters were yield, viscosity, gel strength and melting point. The best treatment was defatting with extraction temperature 70 oC had gel strength 202,9 bloom, viscosity 3,87 cP, melting point 22,5 oC and yield 3,53%.
Karakterisrik Fisiko-Kimia dan Sensoris Sosis Ikan Gabus dengan Kombinasi Jamur Tiram (Pleorotus sp.) Muhamad Iqbal; Agus Supriadi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 2 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i2.3511

Abstract

The purpose of this research was to know the characteristics physic, chemical, and sensory fish sausage of snakehead with a combination of oyster mushrooms. This research method using a Random Block Design (RBD). The parameters observed were gel strength and whiteness, water content, ash, fat, protein and crude fiber and sensory analysis include the quality hedonik and folding test. The results showed if the addition of oyster mushroom effect on gel strength and whiteness. For gel strength values from 143.33 to 475.43 gf, whiteness 54.52 to 70%. The best treatment quality fish sausage of snakehead with a combination of oyster mushrooms was the treatment with (95% snakehead and 5% oyster mushrooms). Besides the addition of oyster mushrooms on sausages provide fiber that useful for the body. The examination chemical testing addition of oyster mushrooms increase all observed from the water, ash, protein, fat and crude fiber.
PENGGUNAAN GARAM, SUKROSA DAN ASAM SITRAT KONSENTRASI RENDAH UNTUK MEMPERTAHANKAN MUTU FILLET IKAN GABUS (Channa striata) Zainona Ratnasari; Ace Baehaki; Agus Supriadi
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3525

Abstract

The purposes of research were to maintain the quality of snakehead fillet and to know the effect of low concentration addition salt, sucrose and citric acid and different storage time on the quality of snakehead fillet stored at 40C. The experiment was arramged in a randomized block factorial design with two replications. The first factor was different solvent addition, the second factor was storage time. Observation parameters included physical analysis (WHC), chemical analysis (TVB) and microbiological analysis (TPC). The result showed that the value of WHC, TVB and TPC on A2 factor has lower than the other factors. The value of WHC, TVB and TPC increased during storage. The limit total of microbes was permissible for A0 treatment until day 9th is 5.60 log10 cfu/g (3.9 x 105), A1 until day 9th is 5.46 log10 cfu/g (2.9 x 105), while A2 treatment until day 18th is 5.60 log10 cfu/g (3.9 x 105).
Karakteristik Kimiawi dan Potensi Pemanfaatan Dunaliella salina dan Nannochloropsis Radyanti Darsi; Agus Supriadi; Ade Dwi Sasanti
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.802

Abstract

The objective of this research was to know the chemical characteristics and the potential utilization of D.salina and Nannochloropsis sp. The research has been conducted from December 2010 until April 2012 in Technology Of Fishery Product Laboratory, Aquaculture Laboratory, Bioprocess Laboratory University of Sriwijaya and Integrated Laboratory Bogor Agricultural University. The parameters observed were biomass dry weight, proximate (moisture content, ash content,  protein content, fat content, and total carbohydrate content), carotenoid, and amino acids. Proximate composition of Nannochloropsis sp. obtained in this research were 58.00% ash content, moisture content 12.39%, protein content 16.17%, fat content 0.30%, total carbohydrate content 19.08%, total carotenoids 0.27 ppm, and essential amino acids (histidine, threonine, arginine , methionine, phenylalanine, valine, isoleucine, and leucine) and non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, alanine, and tyrosine). As for the sample D.salina were the ash content 58.29%, water content 15.58%, protein content 17.08%, fat content 0.003%, total carbohydrate content 15.07%, total carotenoids 0.19 ppm, and essential amino acids (histidine , threonine, arginine, methionine, phenylalanine, valine, isoleucine, leucine, and lysine) and non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, alanine, and tyrosine). From the results of data analysis and chemical characteristics of dry weight D.salina and Nannochloropsis sp. obtained in this study, biomass produced this research has the chemical characteristics of lower quality than the quality requirements of microalgae as an industrial raw material of food, feed, biodiesel and bioethanol.
Pemanfaatan Air Cucian Surimi Belut Sawah (Monopterus albus) dalam Pembuatan Edible Film Dewi Shinta; Agus Supriadi; Shanti Dwita Lestari
Jurnal FishtecH Vol 5, No 1 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i1.3521

Abstract

The purpose of this research was to obtain edible film that meet physical and chemical characterictics of Japan Internasional Standard (JIS). This research was conducted from June 2015 to December 2015. This research used the randomized bloc design with one factor, the addition of eel surimi waste water (0 mL, 12 mL, 15 mL dan 18 mL). The observed parameters included chemical (water activity) and physical (thickness, percent of elongation, vapor transmission rate) characterictics. The results showed that there were no significant effects on thickness water activity, vapor transmission rate and percent of elongation. Furthermore, the edible film met Japan Industrial standard (JIS) based on thickness 0.139 to 0.214 mm, vapor transmission rate 3.514 to 7.133 g/m2/jam and the percent of elongation 106.22% to 174.55%.
KARAKTERISTIK DAN MUTU TEH BUNGA LOTUS (Nelumbo nucifera) Ria Kusumaningrum; Agus Supriadi; Siti Hanggita R.J
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1099

Abstract

The objective of this research was to determine the characteristics and quality of lotus flower tea. The research was designed as Factorial Completely Randomized designed with two factors and three replicates. The first factor was the process method (with and without enzymatic oxidation) and the second factor was withering time (8 and 10 hours). There parameters were the water content, ash content, antioxidant activity and tannin content, colour measurement, yield measurement and hedonic quality test by tea taster inclue ALI (appearance, liquor and infusion leaf). The best result were showed in the O0T1 treatment with water content 9.65%, antioxidant activity 32.19%, tannin 152.73ppm, lightness 48.63%, chroma 7.36%, hue 69.77% dan yield 25.88%. The best result of analysis quality and sensory showed in the O1T1 treatment with score 47 and medium quality.
Co-Authors Ace Baehaki Ade Dwi Sasanti Ade Dwi Sasanti Agusandi Agusandi Agusandi Agusandi Aminah Asngad Andini, Jesicha Angga Riansyah Angga Riansyah Anton Fuadi Awal Habibah, G . W. I . ayu Kalista Bonita Hirza Budi Purwanto Budi Purwanto Clarry Sada Cucu Sumartini, Lilis Daniel Saputra Darwis, Muhajir Daud, Abdulhalim Desvitasari, Tria Dewi Shinta Diaz Liansyah Pratama Dwi Inda Sari, Dwi Inda Dwi Indasari Embun Baining , Mellya Erta Afriza Andriyani Febriana, Dyah Febriyati, Vivi Ferdiana, Navila Firna Bimantara Fujiyati, Fujiyati Gama Dian Nugroho Gatot Sutapa Hali Murdani Hariyanto Sakti hartanto hartanto Herpandi . Heru, Heru Husain, Al Idaul Hasanah, Idaul Indah Widiastuti Indah Widiastuti Indah Widiastuti Jasin, Hamida Jusnita, Naniek Khairani, Neneng Kiki Yuliati Kusumawati, Nyimas Inda Lukmanul Hakim Luvi Antari, Luvi Marjunus, Roniyus Moh Nur Hakim Muhamad Iqbal Muhammad Arif Zuhri Muhtadin, Wildan Muslimin Muslimin Ningsih, Ike Warti Nisaa, Istiqoomatun Novita Syahrani, Friska Nugroho, Gama Dian Nurachma Pujiastuti Nurmalina Nurmalina, Nurmalina Oktriani, Hilpi Pramesti, Ardhea Pratamasari, Feramulya Purwanto, Budi Puspa Ayu Pitayati Rachmawati, Siti Hanggita Radyanti Darsi Radyanti Darsi REFI ELFIRA YULIANI, REFI ELFIRA Reza Hekta Saputra Ria Kusumaningrum Ria Kusumaningrum Ridhowati, Sherly Rieno Septra Nery Rinto . Rinto Rinto Rinto Rinto Rizal, M. Syahrul Rizki Purnaini Rodiana Nopianti Rofiki, Sahari Rusdial Marta Rusdy A Siroj Saputra, Agusriansyah Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Siti Hanggita Rachmawati J Siti Nuraisah, Siti Soni Zakaria Sujana, Ujang Suka, Ediman Ginting Susi Lestari Susi Lestari SUSI LESTARI Taslim, Risnawati Tendri, Muslimin Toni Octavianus Triastuti Rahayu Wahyu Purwo Raharjo Warasman Marbun Wulandari Wulandari Wulandari Wulandari Yaya Ernaini Yaya Ernaini Yunindyawati Yunindyawati Yunita Cucikodana Zain, Muhammad Zidan Zainona Ratnasari