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All Journal Jambura FIsh Processing Journal Journal Of Aquaculture Development and Environment
sawiya sawiya
universitas ibrahimy
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering

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DIFFERENT FORMS OF CORAL FUNGIA PAUMOTENSIS, IN EACH DIFFERENT LOCATION ON THE ISLAND OF MAMBURIT, SUMENEP DISTRICT sawiya sawiya; Abdul Muqsith
Journal of Aquaculture Development and Environment Vol 5, No 1 (2022): Journal Of Aquaculture Development And Environment
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jade.v5i1.6036

Abstract

Coral morphological characters are mainly caused by environmental factors. The method used is random sampling with one sample, two repetitions at each station. The stations selected were Leeward I, Leeward II, Windward I, and Windward II. Based on the results obtained in the waters of Mamburit, Fungia paumotensis, General physical characteristics included a hilly colony surface, pointed teeth and small grains and curved corals. Morphological characters show differences from discrete and morphometric characters in each sample where these differences are influenced by the environment
Pengaruh Subtitusi Monosium Glutamat dengan Bubuk Kaldu Produk Hasil Samping Pembekuan Udang terhadap Karakteristik Stik Keju Ramli Ramli; Ismi Jasila; Sawiya Sawiya
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.38530

Abstract

Monosodium glutamate (MSG) is often added as a flavor enhancer during the production of cheese sticks, because without MSG, the flavor is less savory or less appealing and tends to be less popular with consumers. The use of high levels of MSG to impart umami (savory) flavor can have adverse health effects. Therefore, there is a need for alternative food additives to replace MSG that possess characteristics similar to MSG—namely, acting as flavor enhancers—but do not have negative health effects or, if possible, may even have positive health effects. A food additive that can be selected as an alternative to MSG is broth powder derived from shrimp freezing byproducts. The objective of this study was to determine the effect of substituting monosodium glutamate with broth powder derived from shrimp freezing byproducts on the characteristics of cheese sticks. This study was conducted using a laboratory experimental method with a quantitative approach, employing a Completely Randomized Design (CRD). The results showed that substituting monosodium glutamate with shrimp freezing by-product broth powder had a significant effect on color, aroma, taste, and brittleness, but no significant effect on texture. The best treatment was Treatment P1, which consisted of 75% MSG and 25% shrimp broth powder.
Co-Authors Abdul Muqsith Ismi Jasila Ramli Ramli