Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Perikanan dan Kelautan Barakuda 45
Rifki Prayoga Aditia
Sultan Ageng Tirtayasa University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PEMANFAATAN LIMBAH KULIT IKAN PAYUS (Elops hawaiensis) SEBAGAI BAHAN BAKU GELATIN DENGAN PERENDAMAN HCL Sakinah Haryati; Indra Taruna Widodo; Bhatara Ayi Meata; Aris Munandar; Rifki Prayoga Aditia
Jurnal Perikanan dan Kelautan Vol 12, No 1 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i1.14771

Abstract

Produk hasil perikanan yang dapat dijadikan sebagai produk unggulan dari Provinsi Banten adalah bontot. Terobosan baru perlu dilakukan untuk mendukung kegiatan zero waste  dalam pemanfaatan limbah, salah satunya pemanfaatan limbah kulit ikan menjadi bahan baku gelatin. Oleh karena itu, perlu dilakukan penelitian tentang pemanfaatan limbah kulit ikan payus (Elops hawaiensis) sebagai bahan baku gelatin dengan perendaman HCl. Penelitian akan dilaksanakan pada bulan Juni – September 2015. Penelitian ini dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Perikanan Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, Serang. Penelitian ini dilakukan untuk menentukan konsentrasi HCl terbaik. Pembuatan gelatin limbah kulit ikan payus dilakukan dengan menggunakan Rancangan acak lengkap (RAL) satu faktor dengan 2 kali ulangan (duplo). Hasil penelitian menghasilkan gelatin terbaik dari proses perendaman HCl 6% yang menghasilkan nilai hedonik warna 3,62; nilai hedonik bau 3,23; rendemen 11,22%; kekuatan gel 282,74 g bloom; viskositas 17,2 cP; kadar air 6,12%; kadar abu 0,86%; dan nilai pH 5,62.
Optimization of the Use of Kurisi Fish Flour (Nemipterus japonicus) in Fettuccine to Increase Protein Content Salsabila Putri Denita; Rifki Prayoga Aditia; Devi Faustine Elvina Nuryadin
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 8 No 1 (2026): April - June
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v8i1.813

Abstract

The optimization of the utilization of kurisi fish flour (Nemipterus japonicus) in fettuccine aims to enhance nutritional content through protein fortification and evaluate the characteristics and sensory properties of the product. The research was conducted at the Aquatic Product Processing Technology Laboratory, Sultan Ageng Tirtayasa University, using a Completely Randomized Design with four treatments of fish meal concentration (P0 = 0%; P1 = 20%; P2 = 25%; P3 = 30%) and two replications. The analysis of fettuccine includes proximate analysis, sensory analysis, and physical analysis. The research results show that the addition of kurisi fish flour to fettuccine can improve the nutritional content of the product, with a protein content reaching 16.49%. However, the addition of kurisi fish flour in excessively high percentages can decrease the panelists' preference because it produces a more dominant fish taste and aroma in the sensory analysis. Therefore, the addition of kurisi fish flour needs to be optimized so that the increase in nutritional content aligns with the sensory acceptance of the product.
Co-Authors Bhatara Ayi Meata Devi Faustine Elvina Nuryadin Indra Taruna Widodo Munandar, Aris Sakinah Haryati Salsabila Putri Denita