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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Lingkungan Universitas Trisakti ILMU KELAUTAN: Indonesian Journal of Marine Sciences BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Pendidikan Indonesia agriTECH Jurnal Akuatika Indonesia Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi Hasil Pertanian Jurnal Ilmu dan Teknologi Perikanan Jurnal Pengabdian Vokasi

Ima Wijayanti

Departemen Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Diponegoro Jalan Prof. Soedharto, SH, Kode Pos 50275

Author-ID : 417596

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Other

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PERUBAHAN ASAM AMINO SURIMI IKAN LELE DENGAN FREKUENSI PENCUCIAN YANG BERBEDA ima - wijayanti; titi - surti; tri - winarni; yudhomenggolo sastro darmanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Pencucian (leaching) merupakan faktor penting dalam proses pembuatan surimi. Penelitian ini bertujuan untuk melihat pengaruh frekuensi pencucian terhadap kandungan asam amino, komposisi proksimat dan karakteristik gel surimi lele (Clarias sp.). Metode yang digunakan adalah eksperimen di laboratorium dengan satu faktor, yaitu perlakuan pencucian dengan 4 taraf berbeda yaitu 1, 2, 3 dan 4 kali dengan menggunakan Rancangan Acak Lengkap (RAL). . Jenis uji yang digunakan adalah Kruskall wallis (non parametrik) dan dilanjutkan dengan uji Dun’s Multiple Comparison jika perlakuan berpengaruh nyata. Frekuensi pencucian berpengaruh nyata terhadap komposisi proksimat surimi lele (p<0,05), yaitu menurunkan kandungan protein, lemak dan meningkatkan kadar air, namun tidak nyata terhadap kandungan mineral. Bertambahnya frekuensi pencucian tidak berpengaruh nyata pada kadar asam amino esensial maupun non esensial kecuali pada asam glutamat. Frekuensi pencucian berpengaruh nyata pada gel surimi lele (p<0,05). Pada pencucian 3 dan 4 kali kali meningkatkan nilai hardness, deformasi, uji lipat dan uji gigit. Nilai EMC menurun seiring dengan bertambahnya frekuensi pencucian yang menunjukkan kemampuan menahan air pada gel meningkat. Pencucian 3 kali dianggap sudah cukup baik untuk membuat surimi lele karena mampu mempertahankan asam amino surimi lele dan meningkatkan kekuatan gelnya.Kata kunci: asam amino, frekuensi pencucian, surimi lele

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage Arifiya Ayu Kusuma; Eko Nurcahya Dewi; Ima Wijayanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Freezing was one alternative way to maintain the quality of the fish. The purpose of this study was to determine the amount of nutrients lost from frozen fish drip non whip out spines and whip out spines on a long pull at different low storage temperatures of 2-5°C. The method used was experimental laboratory with the basic design of completely randomized design (CRD) with factorial pattern and repeated 3 times. Parameters measured were driploss test, the fat, water, protein and provitamin A contentin the drip, SEM (Scanning Electron Microscopy) analysis and organoleptic test. Data were analyzed using analysis of variance (ANOVA). The results showed that treatment of non whip out spines and whip out spines fish freezing and storage time gave a significant effect (P<0,05) on driploss; fat, moisture, protein,provitamin A content in the drip; Morphological image test with SEM (Scanning Electron Microscopy) and organoleptic value. Driploss frozen fish of non whip out spines damaged 2 times greater than whip out spines, Value provitamin in the drip of non whip out spines frozen fish in the begunning of storage that was 185.28±9.85 µg/100g and in the endof storage was 257.23±17.00 µg/100g and organoleptic value of non whip out spines was 7.91±0.90 and whip out spines 7.53±1.06 in the end of storage.

Karakteristik Fisikokimia Kalsium dari Tulang Nila (Oreochromis Niloticus) dengan Perendaman Belimbing Wuluh Ima Wijayanti; Laras Rianingsih; 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)

Kandungan asam yang tinggi pada belimbing wuluh diduga dapat menjadi alternatif pengganti asampada proses ekstraksi kalsium. Penelitian ini bertujuan menentukan pengaruh konsentrasi dan lamaperendaman terhadap karakteristik kimia dan fisika kalsium dari tulang ikan nila. Penelitian menggunakanrancangan faktorial dengan faktor konsentrasi blimbing wuluh (40%, 60% dan 80%) dan lama perendaman(24 jam dan 48 jam). Parameter uji yang digunakan terdiri dari analisis kadar kalsium, ukuran partikel,kadar air, protein, lemak, abu dan SEM. Interaksi konsentrasi dan lama perendaman berpengaruh nyataterhadap kadar kalsium, ukuran partikel, rendemen, kadar abu namun tidak berpengaruh nyata pada kadarair, protein dan lemak. Perlakuan terbaik dengan kadar kalsium yang memenuhi standar dengan ukuranpartikel yang relative kecil adalah konsentrasi 40% dengan lama perendaman 48 jam.

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke Fronthea Swastawati; Ima Wijayanti; Suminto Suminto; Dwi Yanuar Budi Prasetyo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Galantin milkfish is one of the fish diversification products that can be used as a source of nutrition for the community with the specific appearance. To increase the level of product acceptance mainly aroma, liquid smoke is added as a flavoring agent that is safe to consume. This study aimed to determine the effect of the addition of different types of liquid smoke with appropriate concentrations on nutritional profiles (amino acids and fatty acids) and the quality (proximate and hedonic) of galantin milkfish. Experimental design of factorial was used in this research with three different types of liquid smoke, namely redestilation (R), filtration (F), and microencapsulation (M). The concentrations of the three types of liquid smoke usedwere 1% (1), 2% (2), and 3% (3) respectively. The results showed that the influence of the three types of liquid smoke and different concentrations significantly affected the profile of amino acids, fatty acids, moisture content, protein, fat, carbohydrates, energy and hedonic values of milkfish galantin (p<0.05). The dominant amino acid in the product was glutamic acid, while the highest EPA and DHA contents were respectively in F1 and M1 treatments. Water content of milk fish galantin was 69.82% -72.75%, protein 14.56% -16.73%, fat 4.03% -6.14%, ash 1.62% -2.84%, carbohydrates 2.86% -3.58%, and energy 111.55-138.90 Kal/100 g. Theresults of the hedonic analysis showed that all the products produced were favored by the panelists.

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 penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base: The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base Dina Shofa Istifada; Fronthea Swastawati; Ima Wijayanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.44748

Anchovies have high protein and calcium content; hence, they can be fortified on a pizza base. The fortification of anchovy meal can be an alternative to increasing fish consumption through product diversification. This study aimed to determine the physical, chemical, and sensory characteristics and optimal concentration of pizza base with the addition of anchovy meal. The treatments used in this study included the addition of anchovy meal at concentrations of 0, 4, 6, and 8% on a pizza base with three replicates. The parameters tested were protein, fat, carbohydrate, ash, moisture, calcium content, cohesiveness, and hedonic value. This research used a completely randomized design model and statistical data processing using SPSS 25. Parametric data were analyzed using the variance test (ANOVA) and honest significant difference (BNJ), while non-parametric data were analyzed using the Kruskal-Wallis test. The results showed that pizza-based anchovy meal had a significant effect (p<0.05) on increasing protein, fat, ash, and calcium, as well as carbohydrate, moisture, cohesiveness, and hedonic values. Concentration of 8% had better nutritional value, but pizza base with 4% anchovy meal was the most preferred by panelists. The results of the pizza base hedonic test with the addition of anchovy flour concentration of 4% had an average value of 8.39±0.54 based on the parameters of color, taste, texture and aroma. Nutritional content of pizza base with the addition of 4% anchovies were protein 17.39±0.44%, lipid 5.15±0.03%, carbohydrate 75.73±0.41%, ash 1.73±0.02%, moisture 7.42±0.69%, calcium 239.87±0.76 mg/100 g and cohesiveness 0.71±0.02. The hedonic score showed that panelists preferred 4% anchovy meal added to the pizza base, with an average value of 8.39±0.54. Pizza base with the best nutrition dan hedonic is concentration of 4%. The addition of anchovy meal increased nutrition value of pizza base with sensorial acceptable

Pengaruh perbedaan waktu ekstraksi terhadap karakteristik kalsium Halimeda opuntia: The effect of different extraction time on the characteristics of calcium from Halimeda opuntia Daveza, Hisyam Pranata; Wijayanti, Ima; Anggo, Apri Dwi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 1 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i1.56126

Halimeda opuntia adalah jenis alga hijau yang kaya akan kalsium karbonat. Metode ekstraksi kalsium dari H. opuntia terutama untuk durasi waktu ekstraksi masih belum optimal. Penelitian ini bertujuan untuk menentukan waktu ekstraksi terbaik kalsium dari H. opuntia melalui parameter kadar kalsium, warna, mikrostruktur, ukuran partikel, dan keberadaan gugus fungsi kimiawi. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) satu faktor, yaitu waktu ekstraksi 1, 2 dan 3 jam. Ekstraksi yang digunakan, yaitu sol gel dalam larutan HCl 1 N pada suhu 90°C. Parameter yang dianalisis meliputi rendemen, kadar kalsium, air, abu, protein, warna, ukuran partikel, mikrostruktur (SEM), dan gugus fungsi kimiawi (FTIR). Hasil penelitian menunjukkan bahwa waktu ekstraksi berpengaruh nyata terhadap rendemen, kadar kalsium, abu, lightness (L*), redness/greenness (a*), yellowness/blueness (b*), ΔE, dan whiteness index (WI). Perlakuan terpilih pada waktu ekstraksi 1 jam dengan kadar kalsium tertinggi, yaitu 30,79±0,56%. Rendemen, kadar air, abu dan protein perlakuan terbaik, yaitu 24,11±0,57%, 3,36±0,56%, 81,76±0,36%, dan 0,90±0,10%. Nilai L*, a*, b*, ΔE, dan WI berturut-turut adalah 83,83±0,65; 0,34±0,05; 8,84±0,21; 13,01±0,48; dan 84,29±0,65%. Waktu ekstraksi yang lebih lama meningkatkan rendemen kalsium namun terjadi degradasi serta warna yang makin menguning. Analisis mikrostruktur perlakuan ekstraksi 1 jam menunjukkan permukaan menyerupai bola yang terlihat kasar dan tidak menggumpal dengan ukuran partikel seragam 3,25 nm. Hasil analisis gugus fungsi menunjukkan keberadaan kalsium karbonat dalam spektra FTIR H. opuntia teridentifikasi pada gelombang 1.407,1 cm-1 dan 872,2 cm-1. Waktu ekstraksi 1 jam dinilai optimal untuk mengekstrak kalsium dari H. opuntia.

Co-Authors - Khamidah, - - Nasyiah - Sumardianto Abd. Rasyid Syamsuri Aditiara, Aqilla Agus M. Jacob Agus M. Jacoeb Ambaryanto Ambaryanto Andhi Prasetiyo Utomo Anisah Anjar Setyaji apri dwi anggo Arifiya Ayu Kusuma Arvianto, Arif Alpha Bambang Cahyono Daveza, Hisyam Pranata Dhoni Prasetyawan Diana Chilmawati Dimas Ahmad Priangga Putra, Dimas Ahmad Priangga Dina Shofa Istifada Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Susanto Elfrido Christian Dewantara Endang Sri Susilo Evina Damayanti Fahmi, Ahmad Suhaeli Feniya Zulfa, Feniya Fitria Nurika Candra Fronthea Swastawati Galih Mahendra Gina Utami Dewi Gisella Valentine Handito Aji Prastyo Hendika Aris Prakoso, Hendika Aris Indah Kurnia Dewi Irfani, Almira Zada Jazimatul Husna Joko Santoso Laras Rianingsih Lutfiani Yusup Purwandari Ma'ruf, Widodo Farid Manurung, Hendro J Mega Kharisma, Mega Moh Rustom Najibullah Mohamad Nico Muttaqin, Bayu Novania, Anita Nunung Kholifah Nur Muttaqien Zuhri Prasetyo, Dwi Yanuar Budi Putut Har Riyadi Rahayu Tri Astuti Rahussidi, Muhamad Akbar Ratna Ibrahim Retno Ayu Kurniasih Riyan Arthur Rizki, Dinda Romadhon Romadhon Saiful Yusuf Rahmandian Salim Ari Wibowo Septiani Septiani Sidik, Jaelani Sigit Didik Purwadi Sindi Clarista Efendi Slamet Suharto, Slamet Suminto Suminto titi - surti Titi Surti tri - winarni Tri Winarni Agustini Ulfah Amalia Widodo Farid Maâ€™ruf Windayani, Nurul Indah YS Darmanto yudhomenggolo sastro darmanto Yuniar, Aldila Wulan

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