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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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Occupational Health and Safety Animated Learning Videos: Validity and Feasibility Arthur, Riyan; Anisah, Anisah; Wijayanti, Ima; Sidik, Jaelani
JPI (Jurnal Pendidikan Indonesia) Vol 10, No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpi-undiksha.v10i1.25192

This study aims to produce animation learning media on OHS courses with the help of software. This research uses Lee & Owens development research model. This research is done through 5 stages, namely assessment or analysis, design, development, implementation, evaluation. This research uses questionnaires to test the feasibility of learning media products through the validation of material experts and media experts. Assessments from students using scale instruments designed for validation of experts, materials, students, and construction skilled workers. Learning media products in the form of five animated videos. The rating by media experts of 87.13% is considered highly feasible. The assessment by the material expert scored at 81.43 which is categorized as very feasible. Assessments by students through limited trials scored 85, 86% of which were categorized as highly feasible. Assessments by construction skilled workers through limited trials get a value of 87% which is also categorized as highly feasible.

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 Nanokalsium terhadap Kekuatan Gel Kamaboko Ikan Mujair (Oreochromis mossambicus) Indah Kurnia Dewi; Ima Wijayanti; Retno Ayu Kurniasih
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ikan mujair (Oreochromis mossambicus) merupakan ikan konsumsi dan memiliki kandungan protein yang tinggi. Peningkatan produksi ikan mujair terus meningkat pada industri fillet dan olahan produk sehingga berdampak pada melimpahnya hasil samping, salah satunya tulang. Kandungan kalsium tulang ikan sebanyak 36% yang berpotensi dimanfaatkan menjadi nanokalsium. Salah satu pemanfaatan nanokalsium di bidang pangan yaitu dengan melakukan penambahan nanokalsium untuk memperbaiki kekuatan gel kamaboko. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan nanokalsium dengan konsentrasi yang berbeda terhadap karakteristik fisik kamaboko dan konsentrasi terbaiknya. Kamaboko diproduksi dengan menambahkan surimi ikan mujair dengan nanokalsium tulang ikan mujair pada konsentrasi 0%, 0,5%, 1% dan 1,5% (b/b). Hasil penelitian menunjukan bahwa penambahan nanokalsium dengan konsentrasi yang berbeda berpengaruh nyata (p<0,05) terhadap kekuatan gel, expressible moisture content, kadar kalsium, dan uji lipat kamaboko. Konsentrasi nanokalsium 1% efektif dapat meningkatkan kekuatan gel 49,32.% dan uji lipat 34,69 %, menurunkan nilai expressible moisture content 61,73%, serta memperbaiki kenampakan morfologi gel menjadi padat tidak berongga, tetapi tidak mempengaruhi kadar kalsium kamaboko.

Nutritional Content of Wild and Cultured Eel (Anguilla bicolor) from Southern Coast of Central Java Ima Wijayanti; Endang Sri Susilo Setiyorini
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 23, No 1 (2018): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Culture of eel is being pursued in Indonesia, including Central Java,however there has been no data about proximate analysis of both wildand cultured eel. The purpose of this study was to determine the nutritional content of both the wild and the culturedeel Anguilla bicolor from Southern coast of Central Java. Nutritinonal content observed were moisture, protein, fat, ash and carbohydrates content, Vitamin A, Vitamin E and Mineral (Mg, Zn, Ca, Fe). The samples were obtained from Cilacap, Central Java. The data were analyzed by t-Test of Paired Two Sample for Means to determine difference of nutritional content between the wild and the culturedeel. The level of protein, carbohydrates, and Vitamin A were significantly different (P<0.05) between the wild and the cultured one. Whereas the content of water, fat and ash were not significantly different. Furthermore, there was no significant difference the Vitamin E level between the wild and the culturedeel.Mineral levels between the wild and cultured showed significantly different in Mg, Zn and Fe, but not significantly different in Ca. The moisture, protein, carbohydrate, fat, ash, vitamin A and vitamin E content of the wild eel were 62.81%, 16.20%, 1.39%, 17.92%, 1.34%, 3316.38 mg.100g-1, and 0.21% respectively, while the cultured eel were 62.36%, 17.50%, 0.13%, 17.72%, 1.33%, 2068.55 mg.100g-1 and 0.224%, respectively. Magnesium (Mg); Zinc (Zn); Iron (Fe) content of wild and cultured eel respectively 145.35 ppm; 20.9 ppm; 48.08 ppm and 121.97 ppm; 24.44 ppm; 30.99 ppm. Calcium (Ca) content wild and cultured eel were 0.52% and 0.48% respectively. Keywords : Anguilla sp, proximate, vitamin, mineral

PENGGUNAAN PROBIOTIK GUNA PENINGKATAN PERTUMBUHAN, EFISIENSI PAKAN, TINGKAT KELULUSHIDUPAN DAN NILAI NUTRISI IKAN BANDENG (Chanos chanos) (Probiotic Use for Growth Improvement, Feed Efficiency, Survival Rate and Nutrition Value of Milkfish (Chanos chanos)) Diana Chilmawati; Fronthea Swastawati; Ima Wijayanti; Ambaryanto Ambaryanto; Bambang Cahyono
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 13, No 2 (2018): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Budidaya bandeng sebagai bahan baku berbagai olahan perlu didukung dengan teknologi yang intensif. Peningkatan kualitas nutrisi bandeng diperlukan untuk memperoleh bahan baku yang tidak hanya banyak tetapi juga bernutrisi. Penambahan probiotik ke dalam pakan bandeng dapat meningkatkan efisiensi pakan agar pakan lebih mudah dicerna dan enzim dapat bekerja lebih efektif. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan probiotik terhadap pertumbuhan, efisiensi pakan, tingkat kelulushidupan dan nilai nutrisi ikan bandeng. Bahan yang digunakan adalah ikan bandeng dengan berat rata-rata 102±2,58 g, pakan bandeng komersil dengan kandungan protein 30% dan probiotik dengan komposisi jamur Saccharomyces cerevisiae, Aspergillus oryzae, bakteri Lactobacillus acidophilus, Bacillus subtilis, Rhodopseudomonas, Actinomycetes dan Nitrobacter. Penelitian dilakukan menggunakan metode eksperimental dengan Rancangan Acak Kelompok dengan dua perlakuan dan 5 kali ulangan. Analisis data menggunakan uji t untuk membandingkan budidaya ikan bandeng perlakuan A yaitu tanpa penggunaan probiotik dalam pakan dan perlakuan B yaitu dengan penggunaan probiotik dalam pakan. Hasil uji t menunjukkan penggunaan probiotik pada pakan berpengaruh nyata (P<0,05) pada pertumbuhan, efisiensi pakan dan nilai nutrisi namun tidak berpengaruh nyata (P>0,05) pada tingkat kelulushidupan ikan bandeng. Penggunaan probiotik pada pakan bandeng memberikan nilai RGR (1.958±0.02%/hari), nilai EPP (78.333±0.745%), kandungan protein (25.794±0.600%) lebih tinggi dan FCR (1.321±0.030) yang lebih baik dari perlakuan tanpa penggunaan probiotik dalam pakan bandeng. Milkfish culture as main raw materia for various processed food needs intensive technology support. Improvement in milkfish nutrition quality is necessary to obtain many raw nutritious materials.The addition of probiotics to milkfish feed is able to improve feed efficiency. Thus, the feed is easier to digest and the enzymes can work more effectively. This study aims to find out the effect of probiotic use on the growth, feed efficiency, survival rate and nutritional value of milkfish. The materials used in thi study were milkfish with an average weight of 102 ± 2.58 g, commercial milkfish feed with 30% protein content and probiotics composed of fungus Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus acidophilus, Bacillus subtilis, Rhodopseudomonas, Actinomycetes and Nitrobacter. The study was conducted using an experimental method with a randomized block design with two treatments and 5 repetitions. Data analysis was conducted using T test to compare milkfish culture treatment A,i.e. without the use of probiotics in feed and treatment B by using probiotics in feed. The results of the t test showed that the use of probiotics in feed had a significant effect (P <0.05) on growth, feed efficiency and nutritional value but had no significant effect (P> 0.05) on the level of milkfish survival capability. The use of probiotics in milkfish feed resulted in RGR value (1.958 ± 0.02% / day), EPP value (78.333 ± 0.745%),higher protein content (25.794 ± 0.600%) and FCR (1.321 ± 0.030) which was better than the treatment without the us of probiotics in milkfish feed.

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 apri dwi anggo Arifiya Ayu Kusuma Arvianto, Arif Alpha Bambang Cahyono 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 Hisyam Pranata Daveza 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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