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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Nurfitri Ekantari
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Agriculture, Biological Sciences & Forestry Education

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Mutu dan Tingkat Penerimaan Konsumen Abon Ikan Layang (Decapterus sp.): Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.) Kasmiati; Nurfitri Ekantari; Asnani; Suadi; Amir Husni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i3.32700

Abstract

Mutu dan tingkat penerimaan konsumen pada abon ikan bervariasi dan menjadi salah satu pertimbangan utama dalam komersialisasi abon ikan. Informasi mengenai olahan ikan layang hasil tangkapan nelayan di Kepulauan Spermonde Selat Makassar masih terbatas. Penelitian ini bertujuan untuk menentukan karakteristik mutu dan tingkat penerimaan konsumen abon ikan layang yang diolah pada skala rumah tangga. Penelitian terdiri dari dua tahap yaitu preparasi dan pembuatan abon ikan layang dilanjutkan dengan analisa mutu (proksimat, kadar logam berat) dan uji penerimaan konsumen. Hasil penelitian menunjukkan bahwa abon ikan layang mempunyai karakteristik mutu sebagai berikut: kadar air 3,84-4,60%, abu 5,35-5,66%, protein 36,39-37,39%, lemak 36,54-36,60%, serat kasar 5,66-7,90%, karbohidrat 9,22-10,87%, TPC 2,40-3,05 x 103 CFU/g, Cu 5,12-9,05 ppm, Mg 457,72-881,92 ppm, Zn 19,93-42,85 ppm. Tingkat penerimaan konsumen terhadap abon ikan layang rata-rata adalah netral, sedang abon ikan komersial disukai konsumen. Abon ikan layang telah memenuhi persyaratan sesuai SNI kecuali parameter kadar lemak.
KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE Asnani Asnani; Indriani Indriani; Amir Husni; Nurfitri Ekantari; Suadi Suadi; Ima Wijayanti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 18, No 2 (2022): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.18.2.119-124

Abstract

Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.
Co-Authors Asnani Asnani Ima Wijayanti Indriani Indriani Kasmiati Nasution, Ali Napiah Suadi Suadi