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All Journal Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
A Nova Zulfahmi
Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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PEMANFAATAN DAGINGIKAN TENGGIRI (Scomberomorus commersoni) DENGAN KONSENTRASI YANG BERBEDAPADA PEMBUATAN KERUPUK IKAN Zulfahmi, A Nova; Swastawati, Fronthea; Romadhon, -
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Volume 3, Nomor 4, Tahun 2014
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.828 KB)

Abstract

Kerupuk ikan yang beredar di masyarakat sebagian mengandung karbohidrat dan daya serap minyak yang tinggi. Penambahan gizi kerupuk dapat dilakukan dengan menambahkan tambahkan daging ikan. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daging ikan dengan konsentrasi berbeda terhadap nilai organoleptik, karakteristik fisik dan kimia kerupuk. Rancangan percobaan yang digunakan adalah RAL satu faktor yang terdiri dari empat taraf dan satu kontrol dengan tiga kali ulangan. Faktor yang diamati adalah pemberian daging ikan dengan perbandingan daging:tepung tapioka  0 : 1 ; 1 : 1 ; 1,5 : 1 ; 2 : 1 ; 2,5 : 1. Data nilai uji  proksimat kerenyahan, daya kembang dan penyerapan minyak dianalisis menggunakan uji ANOVA dan Uji lanjut. Hasil penelitian menunjukkan bahwa perbandingan pemberian daging ikan tenggiri dan tepung tapioka memberikan pengaruh nyata (P<0,05) terhadap nilai proksimat, kerenyahan, daya kembang dan penyerapan minyak. Uji organoleptik nilai terbaik pada perbandingan 2,5:1 dengan nilai 7,89 ≤ m ≤ 7,95. Hasil penelitian menunjukkan kadar protein 2,09% - 20,71%; lemak 0,14% - 3,01%; air antara 4,99% - 8,81%; abu 0,42% - 2,86%; karbohidrat 68,43% - 88,54%; kerenyahan 565,24 gf – 939,18 gf; daya kembang 28,58% - 121,14% dan daya serap minyak 6,87% - 31,55%. Pemanfaatan daging ikan tenggiri dapat mempengaruhi nilai organoleptik, karakteristik fisik, kimia dan organoleptik kerupuk ikan. Some of fish crackers commonly found in community contain carbohydrates and high oil absorption.The nutritional addition of crackers can be done by addition of fish.The purpose of this research was to determinethe effect of flesh fish addition with different concentrations to the organoleptic, chemical and physical characteristics of crackers.The experimental design used was Completely Randomized Design with four levels and one control with three replications. Factors observed is a ratio of meat fish : tapioca flour which consist of 0 : 1 ; 1 : 1 ; 1,5 : 1 ; 2 : 1 ; 2,5 : 1. While control treatment was done by giving fish meat to starch 0:1. Data obtainedwere analysed using ANOVA test and followed by mean test. The results showed that spanish mackerel fishand tapioca flour gives significant effect (P<0,05) to the value of proximate (protein, fat, moisture, ash and carbohydrates), crispness, linear expansion, and oil absorption. Based on organoleptic test on fish crackers, the best value was resulted on ratio of meat fish : tapioca flour 2,5:1 with the value of 7,89 ≤ m ≤ 7,97. Based on the results, it was obtained that protein 2,09% - 20,71%; fat 0,14% - 3,01%; moisture 4,99% - 8,81%;  ash 0,42% - 2,86%; carbohydrate 68,43% - 88,54%; crispness 939,18 gf – 565,24 gf; linear expansion 28,58%- 121,14% and oil absorption 6,87% - 3,55%. The use of spanish mackerel flesh can affect on physical, chemical, and sensory characteristics of fish crackers. 
Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
Pendugaan umur simpan kerupuk ale-ale (meretrix meretrix) dengan perbedaan bahan pengemas menggunakan metode accelerated shelf life test (ASLT) model arrhenius: Estimating the shelf-life of ale-ale (meretrix meretrix) crackers with different packaging materials using the accelerated shelf-life test (ASLT) method arrhenius model Zulfahmi, A Nova; Arianti, Ira; Hastuti, Ningrum Dwi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6054

Abstract

Ale-ale crackers are processed seafood products made from ale-ale shellfish (Meretrix meretrix), which have high nutritional value and economic potential as a value-added snack. However, this product is susceptible to quality degradation due to environmental factors during storage, especially exposure to oxygen and humidity, which can accelerate the degradation process. This study aims to analyze the effect of packaging type on the shelf life of ale-ale crackers using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The research method involves packaging ale-ale crackers in three types of materials, namely polyethene, polypropylene, and aluminium foil, which are stored at controlled temperatures (25°C, 35°C, and 45°C). Observations were carried out periodically for 35 days with test parameters for water content, free fatty acids, and organoleptic tests (texture, aroma and taste). Organoleptic data on texture parameters were analyzed using linear regression models and the Arrhenius equation to predict product shelf life. The research results showed that aluminium foil was the best packaging for maintaining the quality of ale-ale crackers, with increased water content and lower free fatty acids compared to polyethene and polypropylene. Aluminium foil can extend its shelf life up to 63 days at 25°C, while polyethene has the shortest shelf life, only 16 days at the same temperature. The conclusion of this research confirms that the use of packaging materials has a significant effect on the shelf life of ale-ale crackers. Aluminium foil is recommended as the best packaging material to maintain product quality during storage and distribution.
The Effect of Adding Catfish (Clarias gariepinus) Bone Flour to Cassava Crackers (Manihot esculenta) on Calcium Content and Sensory Attribute Nuraini, Azizah; Zulfahmi, A Nova; Setiawan, Feri; Afiyah, Novia Nurul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25676

Abstract

This study aimed to utilize catfish (Clarias gariepinus) bone flour as a calcium fortification ingredient in cassava crackers (opak) and to determine the optimal substitution level based on calcium content and sensory quality. Catfish bone waste generated from shredded fish processing industries has potential as a source of calcium, phosphorus, and collagen, which can enhance the nutritional value of starch-based food products. The study employed four levels of substitution: T1 (0%), T2 (5%), T3 (10%), and T4 (15%) catfish bone flour. The cracker production process consisted of ingredient mixing, steaming for 15 minutes, drying at 50°C for 24 hours, and deep-frying. Calcium content was analyzed using Atomic Absorption Spectrophotometry (AAS), while sensory evaluation was carried out using a 1–5 hedonic scale with 30 panelists. The results showed that increasing the concentration of catfish bone flour led to higher calcium content. The lowest calcium level was observed in T1 at 431.31±21.3 mg/100 g, whereas the highest was recorded in T4 at 983.51±13.7 mg/100 g. Sensory evaluation indicated that T3 was the most preferred formulation, with color, aroma, taste, and texture scores of 4.4±0.5, 4.3±0.5, 4.5±0.5, and 4.4±0.5, respectively. The addition of 10% catfish bone flour provided the best balance between enhanced nutritional value and panelist acceptance. Therefore, a 10% substitution level is recommended as the optimal formulation for producing calcium-rich cassava crackers that remain acceptable to consumers while supporting the sustainable utilization of fish by-products.
Co-Authors Afiyah, Novia Nurul Arianti, Ira Azizah Nuraini Fronthea Swastawati Hastuti, Ningrum Dwi Romadhon Romadhon Setiawan, Feri