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All Journal Food ScienTech Journal Barakuda 45
Devi Faustine Elvina Nuryadin
Sultan Ageng Tirtayasa University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Earth & Planetary Sciences Immunology & microbiology

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Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination Devi Faustine Elvina Nuryadin; Sakinah Haryati; Indra Taruna Widodo; Aris Munandar; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15148

Abstract

Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish (Elops hawaiensis) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88
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 Dini Surilayani Ginanjar Pratama Hasanah, Afifah Nurazizatul Indra Taruna Widodo Munandar, Aris Rifki Prayoga Aditia Sakinah Haryati Salsabila Putri Denita