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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Perikanan dan Kelautan Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Ilmu dan Teknologi Kelautan Tropis Indonesian Journal of Business and Entrepreneurship (IJBE) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Jurnal FishtecH Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Policy Brief Pertanian, Kelautan, dan Biosains Tropika Journal of Fisheries & Marine Jurnal Standardisasi Bambu Laut: Jurnal Pengabdian Masyarakat

Wini - Trilaksani

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622915, Faksimili (0251) 8622916

Author-ID : 432007

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Social Sciences Other

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Pemanfaatan Protein Ikan Mujair (Oreochromis mossambicus Peters.) sebagai Bahan Baku Pembuatan Fish Cake Goreng Wini Trilaksani; Bambang Riyanto; Hery Susanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Perlakuan pencucian yang paling efektif digunakan untuk pembuatan produk fish cake dengan perlakuan waktu penggorengan 5 menit (F5) dan 7menit (F7) serta penyimpanan prodk selama 8 minggu. Selama penyimpanan dilakukan pengukuran terhadap nilai elastisitas, warna (L: kecerahan a: warna kromatik antara merah sampai hijau, b: warna kromatik antara kuning sampai biru), TBA (Thiobarbituric Acid) dan DIA (Daya Ikat Air) serta uji organoleptik, uji pelipatan (floding test) menunjukan bahwa pencucian 1 kali merupakan perlakuan terbaik. Nilai elastisitas berkisat antara 0,14 sampai 0,44 kg/mm pada produk F5 dan antara 0,22 sampai 0,76 kg/mm pada produk F7. Nilai L berkisar antara 6,062 sampai 6,241 pada produk F5 dan antara 6,149 sampai 6,259 pada produk F7 termasuk dalam kisaran warna agak gelap, nilai a berkisar antara 1,188 sampai 6,706 pada produk F5 dan antara 2,931 sampai 8,276 pada produk F7 termasuk dalam kisaran warna merah, nilai b berkisar berkisar antara 11,869 sampai 15,958 pada produk F5 dan antara 11,890 sampai 15,766 pada produk F7 termasuk dalam kisaran warna kuning. Nilai TBA antara 0,0000944-0,13 u molmalonadehide/kg pada produk F5 dan antara 0,000115-0,14 umol malonaldehide/kg pada produk F7. Sedangkan nilai DIA antara 20,120-32,25 % pada produk F5 dan antara 16,300-34,41 % pada produk F7.Hasil uji hedonik pada nilai warna, penampakan, aroma, dan tesktur produk yang disukai panelis adalah produk F5 dan rasa pada produk F7. Dari uji mutu hedonik nilai warna, aroma, dan rasa menunjukan bahwa yang disukai oleh panelis adalah produk F5, sedangkan tekstur serta penampakan pada perlakuan F7.Kata kunci: Fish Cake, Oreochromis mossambicus Peters.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i1.3138

Tuna’s exporting activities nowdays is still facing problem related with the stringent regulation and the complexity of sanitation program implemented in importing countries which triggers scores of rejection. This article discusses the analysis of regulation associated with seafood safety management system and tuna’s technical regulation initiated by Codex Alimentarius Comission (CAC), importing countries and Indonesia. Study was accomplished with content analysis method for seafood safety management system regulation instigated in importing countries and Indonesia using CAC references. Scoring method was achieved in analyzing tuna end-product technical regulation covering various indicators explicitly histamine, heavy metal and microbiology. Result of content analysis which refer to elements of food quality and safety management system recomended by Codex namely determination of good food material criteria, implementation of risk analysis in identification and characterization of potential hazard, implementation of food safety control based on risk analysis outcomes and establishing guidelines for hygienic food handling show that United States dan European Union had already formularized and performed those recomendation, meanwhile Canada, Japan, China and Indonesia had yet entirely executed the regulation. In accordance with the criteria of organizational structure for National Food Control Systems, the European Union and Canada implement integrated agency system, Japan has single agency system, in the meantime Indonesia, United States and China possess multiple agency system. Scoring analysis on tunas technical regulation reveal that European Union has the strictest standard following by USA, Indonesia, Canada, Cina, Japan and Codex respectively.

FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Nikmawatisusanti Yusuf; Sri Purwaningsih; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

Changesin Myoglobin of Big Eye Tuna During Chilling Storage Stevi Imelda Murniati Wodi; Wini - Trilaksani; Mala - Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Big eye tuna (Thunnus obesus) is one of the species of tuna which is have some value added such as have potential to improve animal protein sources, have high economic values as well as an export commodity.Mishandling and misapplication of high temparatures on the tuna handling at the tropics and sub tropics climate was significantly decreasing the value of myoglobin and affecting the solubility of protein. Myoglobin is a globular protein that have small molecular weight size and it was an important factor for determining the quality of meat and influencing factors of purchasing power by the consumer. The purpose of this experiments is to determining the changes of myoglobin content and the water soluble proteins content at some parts of big eye tuna in 9 days chilling temperatures. The portion which is analized was the ventral area, dorsal area and tail area. Myoglobin content in all portion above, both light and dark meat was analized. The results shows the decreased value of myoglobin content from first handling (day zero) until day ninth (days 9th) experiment. Each myoglobin contentfrom white meat at at ventral, dorsal and tail meat was decreased from 121.68 mg/100 into 41.35 mg/100, 148.2 mg/100g into 52.01 mg/100g, 105.16 mg/100g into 31.34 gr/100gram, after day ninth. The myoglobin content from dark meat at ventral, dorsal and tail meat, was decreased, too ; from 418.64 mg/100 gr into 121.01 mg/100 g, 446.21 mg/100 g into 58.34 mg/100 r and 145.65 mg/100 gr into 87.98 mg/100g after day ninth.Water soluble protein was derived into protein bands with molecular weight 15,4 kDa and 14 kDa. Its suspected as the myoglobin protein. The molecular weight difference was caused from degradation of protein during the storage.Keywords: Big eye tuna, meat, storage, myoglobin

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia Bambang - Riyanto; Wini - Trilaksani; Lianny Eka Susyiana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Nori is a traditional japanese food made from sea algae Phorphyra with a very large market demand. Phorphyra have ecophysiological aspects of the cultivation of the most successful, but only on the development of the East Asian subtropical climates. Edible film based polymer material of myofibrillar proteins is innovation can be developedto anticipate of those needs. Typical characteristics of nori and the availability of edible film, making the development of nori sheet imitation is possibly to be conducted.The purpose of the research was to developed formulations imitation nori sheet with the idea myofibrillar protein-based edible film of tilapia. Homogenisation myofibrillar proteins of tilapia concentration of 28% (w/v), 30% (w/v) and 32% (w/v) was performed with 3 ml of 1M NaOH (pH 11), 10% glycerol (plasticizer), and leaves suji solution, continued by casting, drying and hot smoking. Various concentrations were used and significantly gave effect to the thickness, hardness/fracturability or brittleness, content of protein, fat, ash, water, dietary fiber and potassium, but not for the tensile strength of the nori sheet imitation. Nori sheet imitation based on myofibrillar proteins of tilapia that characteristically almost equal with commercial nori is a concentration of 28% (w/v).Keywords: Edible film, myofibrillar protein, nori, tilapia

Formulation of Red Seaweed and Spirulina platensis Based Jelly Drinks Wini Trilaksani; Iriani Setyaningsih; Dita Masluha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Generally, jelly drinks in the market contain synthetic sweeteners, coloring and flavoring agents, as well as low in nutrients content, therefore it needs to be developed in order to obtain more healthy product by adding seaweed and Spirulina. The aims of this research were to determine the best formula of jelly drinks with seaweed (Eucheuma cottonii) and Spirulina platensis and to compare the characteristics (nutrients and antioxidant activity) of jelly drinks made from culture-based Spirulina and from commercial Spirulina. Jelly drinks made from commercial Spirulina (0.2%; 0.4%; and 0.6%) had protein content 1.218-2.750% (db) and the IC50 value was 3363.5-6070 ppm. Bayes test showed that jelly drink with commercial Spirulina 0.4% was the selected product and was used as the reference formula on this research. Types of Spirulina (commercial and culture) gave no significant effect (p>0.05) to the hedonic test results and antioxidant activity however affected significantly on protein content (p<0.05). Jelly drink supplemented with 0.4% of culture-based Spirulina produced 92 kcal of energy; meanwhile the jelly drink with 0.4% of commercial Spirulina produced 79 kcal of energy. Keywords: Dietary fiber, jelly drink, protein, seaweed, Spirulina platensis

Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup Santiara Putri Pramestia; Bambang Riyanto; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA andDHA at serving size of 17.56 gram.Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids

Characterization of Collagen from Swim Bladder Waste of Yellow-pike (Muraenesox talabon) by Acid and Hydrothermal Extraction I Wayan Darya Kartika; Wini Trilaksani; I Ketut Mudite Adnyane
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractIndonesian capture fisheries production reached ± 6.4 million tons in 2014. This number was predictedresulted a huge fishery waste, one of them was swim bladder that potentially contain collagen, so it needs tobe developed. This aim of this study was to determine the characteristics of the swim bladder (proportionand chemical content) and collagen characteristics (yield and physicochemical properties) extracted fromthe swim bladder cunang (Muraenesox talabon). Swim bladder waste had proportion 0.57 to 0.67% of wholeyellow-piked conger body weight and 24.74% protein/100 g wet weight (equivalent to 93.39% of protein/100gram dry). The waste had a potency of collagen, which is characterized by the high proportion of theamino acids glycine, proline, hydroxyproline and alain. Acid extraction and hydrothermal process resultedcollagen extracts, identified from a spectrum of amide I, amide II and amide III functional groups. Collagenextracted with acid process contained a higher glycine than hydrothermal one, but instead hydrothermalprocess produced extract with a higher proline, hydroxyproline and alanine composition.

Sport Nutrition Drinks Based on Octopus Protein Hydrolysate Bambang Riyanto; Wini Trilaksani; Rika Lestari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractSport nutrition drinks are well-known in escalating athlete’s performance and endurance. These product developed from whey protein hydrolysates and soybean protein hydrolysates have already been recognized, however expansion from marine product is comparatively rare. Octopus (Octopus cyanea) widely acknowledged containing taurine and rich in amino acids is potential to be developed as ingredient for sport nutrition drink. The aims of this study were to create and characterize sport nutrition drinks based on marine peptides through Octopus protein hydrolyzate. Octopus protein hydrolysate has 77.78±2.69% degree of hydrolysis and 751.02±10.63 mg / 100g taurine. Sports nutrition drinks with the addition of 4% Octopus protein hydrolyzate was acceptable sensory panelists, and the serving size of 600 ml contained taurine 726.06±0.82 mg and detected 17 types of amino acids.

Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development Wahyu Ramadhan; Wini Trilaksani
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)

Tallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulationof sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, itwas obtained that the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g – 35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01%-1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it was found the shelf life prediction model of Arrhenius formula was ln k = 20.222-6660.6(1/T) and the nutrition facts contribute total energy 45 kcal, fat 0%, carbohydrate 9%, protein 2% and dietary fiber 3%.

Co-Authors - Suryahadi . Nurjanah . Uju . Uju Aditya Bayu Hanura Aida Vitayala S Hubeis Anak Agung Gede Sugianthara Anna C. Erungan Arafah, Purnama Arfin Ramadhan Arivai Santosae, Zacky Aula Sakinah Auzi Asfarian Ayu Septi Wulandari Bahukeling, Trukan Sri Bambang - Riyanto Bambang Bambang Bambang Riyanto Bambang Riyanto Bambang Riyanto Bambang Riyanto Bambang Riyanto Bhatara Ayi Meata Bustami Ibrahim Bustami Ibrahim Cahyuning Isnaini, Cahyuning Christy Desta Pratama Daniel R Monintja Deny Tri Prastyo Desniar - - Dewi Mutamimah Dewi Setiyowati Gadi Dita Masluha Dr. Christina Litaay Eko Ruddy Cahyadi Ella Salamah Emma Masruroh Fadli, Rizki Fahri Sinulingga Fahri Sinulingga Fahri Sinulingga Fery Kurniawan Fransiska R Zakaria Frets Jonas Rieuwpassa Gauzi, Sami Gevbry Ranti Ramadhani Simamora Gressty Sari Br Sitepu Hari Cahyono Herlan Widya Utama Hery Susanto Hidayati, Aulia Ikram Abi Hamzah Kurniawan Ima Hani Setiawati Immatul Ulya Indra Jaya Irawan, Azizah Septiyani Iriani Setyaningsih Irzal Effendi Joko Santoso Joko Santoso Kartika, I Wayan Darya Ketut Adnyane Mudite Kustiariyah Tarman La Ode Fitradiansyah Lianny Eka Susyiana Linthin, Retno Dwiputri Luky Adrianto M Hubeis Ma'mun Sarma Maglory Siburian Mala Nurilmala MARIA BINTANG Maria Ivan Budju Niga Mirza Gulam Ahmad Mohammad Zaenuri Mubariq Ahmad Muhamad Zidan Rahmat Muhammad Nabil Muhammad Syamsun Musa Hubeis Nikmawatisusanti Yusuf Nindya Hambar Wasisto Ninik Purbosari Nurâ€™afni Rahmaeni Nurcomariah Nurjanah Nurmaida Nurmaida Oktariza, Wawan Patmawati Patmawati Pipih Suptijah Pramono, Titus Rahmadiana Utami Ratih Deswati Ria Fahleny Rifki Prayoga Aditia Rika Lestari Rolen Yaldivilmon Anabokay Ruddy Suwandi safrina dyah hardiningtyas Santiara Putri Pramestia Santosae, Zacky Arivai sapanli, kastana Satya Mardi Sau, Fatimah Silva Fauziah Silva Fauziah Silva Fauziah Siti Balqis Huriyah Siti Nurbaity Kartika Apriani Siti Rahayu Nadhiroh Sofyan Rahman Sri Purwaningsih Stevi Imelda Murniati Wodi Stevy Imelda Murniati Wodi Subakir, Andi Agus Suciarti Makatita Sugeng Heri Suseno Taryono TATI NURHAYATI Tiftazani, M. Haekal Tri Wahyuningsih Tri Wiji Nurani Tridoyo Kusumastanto Uju Uju Uju Uju Umi Muawanah Utami Dyah Syafitri Vatin Tri Gentini Vegatarani Aulia Azzahra Wa Ode Nur Asma La Dia Nur Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Widati Fatmaningrum Widiarsyah, Farel William Vito Krisnawan Williandi Setiawan Yefni Widria Yopi Nurdiansyah Zacky Ariviaie Santosa

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