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All Journal Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Pendidikan Sosiologi dan Humaniora Jurnal Ilmu Komunikasi UHO : Jurnal Penelitian Kajian Ilmu Komunikasi dan Informasi Format : Jurnal Imiah Teknik Informatika Sumatra Journal of Disaster, Geography and Geography Education PEDAGOGI Jurnal Ilmu Tanah dan Sumber Daya Lahan Jurnal Fish Protech Jurnal Golden Age Transparansi Jurnal Ilmiah Ilmu Administrasi Tunas Siliwangi : Jurnal Program Studi Pendidikan Guru PAUD STKIP Siliwangi Bandung Syntax Idea Jurnal Keperawatan Dirgahayu (JKD) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Tamaddun : Jurnal Pendidikan dan Pemikiran Keagamaan Journal La Sociale Pendagogia: Jurnal Pendidikan Dasar Indo-MathEdu Intellectuals Journal Jurnal Pajak Vokasi (JUPASI) REDUPLIKASI: Jurnal Penelitian Pendidikan Bahasa Indonesia Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) ANWARUL: Jurnal Pendidikan dan Dakwah Innovative: Journal Of Social Science Research Mahakam Nursing Journal (MNJ) Guruku: Jurnal Pendidikan dan Sosial Humaniora Kingdom (The Journal of Biological Studies) Scientica: Jurnal Ilmiah Sains dan Teknologi Journal of Community Empowerment Journal Of Economic Sciences (Ekuisci) Jurnal Ilmiah Nusantara Jurnal Ilmiah Kajian Ilmu Humaniora Jurnal Ilmu Administrasi Publik Jurnal Pengabdian Kepada Masyarakat Kajian Ilmiah Mahasiswa Administrasi Publik (KIMAP)
Yani Yani
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Journal : Jurnal Fish Protech

 1 
PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA Yani, Yani; Ibrahim, Moh Nuh; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i1.6460

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik  AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of  fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value
Co-Authors Abdillah Abdillah Adi Sutrisno Agnes, Melda Agustiani, Diana Aisyah Aisyah Alexander Alim, Jesi Aminda, Nur Eka Rizky Amri Darwis Anastasya, Amanda Annisa Annisa Batubara, Noor Azida Bernarda Teting Bernarda Teting Catur Setiya Sulistiyana Dadi Dadi Dahuri, Adin Denah Suswati Devid Dwi Erwahyudin Dewi Iranti, Agna Dewi, Aninda Adistyana Djou, Dakia Edgar, Edgar Eka Rizky Aminda, Nur Elshaday, Kezia Enok Maryani Fitri, Anne Novia Hartono Hartono Hidayati, Pratiwi Hosnol Wafa, Hosnol I Wayan Santyasa Ibrahim, Moh Nuh Indra Tjahyadi Iwan Ramadhan Jaelan Usman, Jaelan KATNI KATNI, KATNI Komariah, Denok Lailatin Lailatin Komariah, Denok Lulu Jola Uktolseja Manuhutu, Meldi Maria Ulfah Maryani, Sri Masithoh, Fitria Nur Miftakhur Rohmah, Miftakhur Moh. Farid Nurul Anwar Moh. Karmin Baruadi Muh. Zukri Malik Muhammad Arsyad Muttakin Nenden Ineu Herawati Ni Nyoman Parwati Nur Latifah, Nur Nuzula, Wenny Firdausin Pitriani, Maya Purwadi Purwadi Purwati, Rani puspitasari, amanda Rajab, Siti Chintya Wulan Riama Al Hidayah Riduansyah Riduansyah, Riduansyah Rozana, Kardiana Metha Salehudin, Mohammad Sudarmi Sudarmi Sugiarti Sugiarti Suhartini Suhartini Suriyanisa, Suriyanisa Susafaati SUF Suwarjoyowirayatno, Suwarjoyowirayatno Syadat, Fahrul Anwar Syahyuri Syahyuri Syamsuri Syamsuri Tri Wijaya Triyaanita , Maya Triyati, Marwah Utari Sastrani, I Dewa Ayu Nyoman Wahyu Widodo Wawan Gunawan Wawan Gunawan Wijaya, I Kade Yani, Ahamd Yatun, Sri Yesi, Yesi Yulina Eva Riany Zetra Hainul Putra Zulkifli Ahmad