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Rabiatul Adawyah, Rabiatul
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PENGARUH LAMA WAKTU PENGGARAMAN YANG BERBEDA TERHADAP KADAR LEMAK DAN PROFIL ASAM LEMAK CUMI-CUMI (Loligo feakii) Findya Puspitasari; Noor Aidawati; Rina Rina; Rabiatul Adawyah
Fish Scientiae Vol 12 No 1 (2022): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v12i1.186

Abstract

Cumi-cumi adalah binatang yang mempunyai tubuh lunak dan berbentuk silindris sedangkan siripnya berbentuk trianguler. Pada bagian kepala dekat mulut terdapat 10 tentakel serta dilengkapi alat penghisap dan pada bagian tubuh cumi-cumi memiliki sumber asam lemak hewani dimana komponen penyusun lemak. Tujuan dari penelitian yaitu untuk mengetahui pengaruh lama waktu penggaraman yang berbeda terhadap profil asam lemak cumi-cumi. Rancangan penelitian yang digunakan yaitu rancangan acak lengkap (RAL) dengan menggunakan 4 perlakuan lama waktu yang berbeda terhadap lemak dan profil asam lemak cumi-cumi (Loligo fiealii). Hasil penelitian menyatakan bahwa kandungan lemak tidak berbeda nyata dan asam lemak cumi-cumi (Loligo fiealii) terdapat 30 jenis asam lemak dengan asam tertinggi yaitu asam stearat sebesar 3,40% pada perlakuan O (cumi segar) di golongan asam lemak jenuh (SFA), sedangkan golongan asam lemak tak jenuh tunggal (MUFA) yang tertinggi yaitu asam cis-10-pentadekanoat sebesar 11,30% pada perlakuan C (5 hari) dan asam lemak tak jenuh jamak (PUFA) tertinggi terdapat pada asam cis-4,7,10,13,16,19-dokosaheksanoat sebesar 11,10% pada perlakuan C (5 hari). The squid is an animal that has a soft and cylindrical body while its fins are triangular. On the head near the mouth there are 10 tentacles and equipped with a suction device and on the body part of the squid has a source of animal fatty acids, which are the constituent components of fat. The aim of this study was to determine the effect of different salting times on the fatty acid profile of squid. The research design used was a completely randomized design (CRD) using 4 different treatments of time to the fatty acid profile of squid (Loligo fiealii). The results showed that the fatty acids of squid (Loligo fiealii) Contained 30 types of fatty acids with the highest acid, namely stearic acid at 3.40% in treatment O (fresh squid) in the saturated fatty acid (SFA) group, while the highest monounsaturated fatty acid (MUFA) was cis-10-pentadecanoic acid at 11.30% in C treatment (5 days) and the highest polyunsaturated fatty acid (PUFA) was cis-4,7. 10,13,16,19-docosahexanoate 11,10% in treatment C (5 days)
PENGOLAHAN NUGGET DENGAN VARIASI PERBANDINGAN DAGING IKAN TOMAN (Channa micropeltes) DAN KENTANG (Solanum tuberomus) YANG BERBEDA TERHADAP UJI ORGANOLEPTIK Rabiatul Adawyah; Siti Aisyah; Fakhrezha Farrazky; El-Redha El-Redha; Muhammad Adriani
Fish Scientiae Vol 12 No 1 (2022): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v12i1.188

Abstract

Ikan toman memang dikenal sebagai ikan yang mirip dengan gabus/ haruan. Ikan toman juga kurang diminati masyarakat karena rasa dagingnya yang kurang gurih dibandingkan ikan yang sejenisnya seperti gabus/haruan. Mengatasi hal ini maka dilakukan pengolahan produk ikan toman yaitu Nugget. Daging ikan toman ditambahkan pada pengolahan Nugget yang umumnya hanya dari daging giling dan daging ayam. Pada umumnya ikan toman hanya sebagai ikan konsumsi. Kemudian, dilkakukan pengolahan nugget ikan toman. Umumnya pengolahan nugget dengan penambahan tepung tapioka sebagai pengikat daging ikan dan bumbu, tetapi tekstur kurang disukai karena sangat alot, maka pada penelitian diganti dengan penambahan tepung terigu yang disubtitusikan dengan kentang. Perlakuan yang terbaik untuk organoleptic adalah pengolahan nugget dengan perbandingan ikan toman dan kentang berbanding 1:4. Kadar air nugget ikan dengan penambahan kentang memenuhi standard, karena berdasarkan SNI 7758 :2013 pesyaratan mutu nugget ikan untuk kadar air yang dikandung maksimal 60%. Red snakehead is known as a fish similar to cork / haruan. Red snakehead is also less popular with the public because of the taste of the meat that is less savory than fish of the like such as cork / haruan. Overcoming this, the processing of toman fish products is Nugget. Toman fish meat is added to nugget processing which is generally only from ground meat and chicken meat. In general toman fish only as fish consumption. Then, the processing of red snakehead nuggets. Generally processing nuggets with the addition of tapioca flour as a binder of fish meat and seasoning, but the texture is less preferred because it is very tough, so in the study replaced with the addition of wheat flour substituted with potatoes. The best treatment for organoleptics is the processing of nuggets with a ratio of red snakeheadtoman and potatoes versus 1:4. The moisture content of fish nuggets with the addition of potatoes meets the standard, because based on SNI 7758: 2013 the quality requirements of fish nuggets for the maximum water content contained are 60%
PENGARUH PENAMBAHAN EKSTRAK DAUN KELOR (Moringa oleifera) TERHADAP PENERIMAAN PANELIS DAN KANDUNGAN ASAM AMINO KERUPUK IKAN GABUS (Channa striata) Juhana Suhanda; Baharuddin Baharuddin; M Khair Wichaldinoor; Herni Noormaliani; Rabiatul Adawyah
Fish Scientiae Vol 12 No 1 (2022): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v12i1.192

Abstract

Kerupuk ikan adalah jenis jajanan yang populer di Indonesia khususnya Kalimantan Selatan. Bahan kerupuk ikan gabus yang dicampur dengan ekstrak daun kelor adalah inovasi baru dalam mengolah bahan makanan dan menambah sumber protein hewani. Komponen utama pada protein adalah asam amino. Tujuannya untuk mengetahui kadar air dan kandungan asam amino pada kerupuk ikan gabus dengan penambahan ekstrak daun kelor. Rancangan yang digunakan adalah RAL dengan 4 perlakuan dan 4 kali ulangan yaitu perlakuan O (tanpa penambahan ekstrak dun kelor), A (10 ml), B (20 ml), dan C (30 ml). Hasil dari keempat perlakuan menunjukkan bahwa penambahan ekstrak daun kelor pada kerupuk ikan gabus pada penerimaan panelis tidak mempengaruhi terhadap kenampakan aroma juga rasanya tetapi penambahan ekstrak 30 ml lebih disukai panalis untuk kenampakan dan rasanya, tekstur kerupuk ikan gabus jika ditambahkan di atas 20 ml menurunkan nilai penerimaan panelis. Pemberian ekstrak daun kelor berpengaruh terhadap pola asam aminonya dimana untuk Asam Amino esensial yang tertinggi adalah lisin dan yang non esenseal adalah asam glutamat. Fish crackers are one of the most popular types of snacks in Indonesia, especially in South Kalimantan. Cork fish cracker material mixed with Moringa leaf extract is the latest innovation in the manufacture of food ingredients and can add sources of animal protein. The main components of protein are amino acids. This study aims to determine the water content and amino acid content in snakehead fish crackers with the addition of Moringa leaf extract. The method used in this study was RAL with 4 treatments and 4 repetitions, namely design O (without the addition of dun Moringa extract), A (10 ml), B (20 ml), and C (30 ml). The results of the four treatments showedthat the addition of Moringa leaf extract to snakehead fish crackers at the reception of the panelists did not affect the appearance of the aroma as well as the taste but the addition of an extract of 30 ml was preferred panalis for the appearance and taste, the texture of snakehead fish crackers if added above 20 ml lowered the value of the panelist's acceptance. The administration of Moringa leaf extract affects the amino acid pattern where for the highest essential amino acid is lysine and the non-esenseal one is glutamic acid.
ADDITION OF DIFFERENT GALANGAL PERCENTAGES AGAINST THE ORGANOLEPTIC VALUE OF SHREDDED DRIED SALTED GOURAMI (Trichogaster trichopterus) Purnomo Purnomo; Iin Khusnul Khotimah; Irwan Irwan; Juhana Suhanda; Rabiatul Adawyah
Fish Scientiae Vol 12 No 2 (2022): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v12i2.195

Abstract

The State of Indonesia has a fairly large archipelago of potential fish resources (6,520,100 tons/year), as stated in the Decree of the Minister of Marine Affairs and Fisheries number KEP.45/MEN/2011 seen from the potential of Indonesia's marine resources. According to Article 1 of Law 45 of 2009, fish are all kinds of living things which all or part of their life cycle is in the aquatic environment.The purpose of this study was to obtain the best percentage of galangal for shredded dried salted fish in Sepat Swamp. The benefits of this research are to optimize the utilization of salted salted fish (Trichogaster trichpterus) to increase public consumption, to increase the selling value of salted fish (Trichogaster trichopterus), to increase the diversification of processed products from dried salted fish.This study used an experimental method with 4 treatments, namely: treatment O = 0% galangal from the weight of fish meat, treatment A = 5% galangal from the weight of fish meat, treatment B = 10% galangal from the weight of fish meat and treatment C = 15% galangal from the weight of the fish. fish weight. Organoleptic testing used moderately trained panelists, selected from students of Fishery Products Technology, Faculty of Fisheries and Marine Affairs, Lambung Mangkurat University. After the panelists assessed the dried salted fish shredded product, the data analysis was continued using the sign test. The test uses organoleptic test with description method. Based on organoleptic test with descriptive test that the addition of galangal has a significant effect on the shredded dried marsh sepat fish. the organoleptic test results of dried sepat swamp salted fish shredded with the addition of galangal with the best formulation on the addition of the percentage of galangal in treatment C with 15% galangal. Specifications Appearance 7.05, Aroma 8.6, Taste 8.6 and Texture 8.1
POTENTIAL AVAILABILITY AND FRESHITY LEVEL OF FIELD EEL (Monopterus albus Zuieuw) IN SUPPLY CHAIN IN 5 (FIVE) MARKETS AREA OF THE CITY OF BANJARBARU Candra Candra; Rusdayanti Asma; Rabiatul Adawyah; Findya Puspitasari; Ahmad Rujani
Fish Scientiae Vol 12 No 2 (2022): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v12i2.197

Abstract

Penelitian ini bertujuan yaitu mempelajari ketersediaan belut (Monopterus albus zuieuw) yang dijual pada 5 (lima) pasar di wilayah Kotamadya Banjarbaru dan mempelajari tingkat kesegaran belut pada nelayan dan penjual di 5 (lima) pasar Kotamadya Banjarbaru. Pasar di wilayah Banjarbaru sebagai salah satu tempat penjualan belut memperoleh sumbernya dari beragam pelosok baik di wilayah Kotamadya Banjarbaru maupun sekitarnya seperti Kabupaten Banjar. Pasar yang terletak pada 5 kecamatan di Banjarbaru tidak semua menjual belut sawah, karena khususnya di Kalimantan Selatan, belut merupakan hasil dari tangkapan alam bukan dari produksi budidaya. Data tentang ketersediaan belut di pasar, suplayer belut sampai dengan habitat dari belut perlu dikaji lebih dalam untuk memastikan bahwa belut yang dijual dan timgkat kesegaran sampai ke tangan konsumen, Hasil penelitian tentang Identifikasi Keamanan Pangan Belut Sawah (Monopterus albus Zuieuw) pada tingkat suplayer pasar Banjarbaru Kalimantan Selatan dapat diambil kesimpulan adalah penjualan belut di pasar pada wilayah Kodamadya Banjarbaru hanya tersedia pada pasar tertentu saja disebabkan tidak kesukaan terhadap belut yang didominasi oleh suku jawa; tingkat kesegaran belut umumnya masih bagus karena pada proses distribusi belut masih dalam kondisi sehat dan ditangani dengan baik, serta jarak tempuh antara daerah penangkapan dengan pasar paling jauh berkisar 25 – 34 km; dan pasar dengan jumlah penjualan belut terbanyak ada pada Pasar Bauntung di Kecamatan Banjarbaru Selatan, sedangkan terbanyak kedua adalah Pasar Ulin Raya.
PENGARUH SUBSTITUSI DAGING IKAN PATIN (Pangasius pangasius) TERHADAP PENERIMAAN PANELIS KUE KEMBANG GOYANG Findya Puspitasari; El Redha; Dwi Nugroho; Iin Khusnul Khotimah; Rabiatul Adawyah
Fish Scientiae Vol 13 No 1 (2023): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v13i1.206

Abstract

Upaya untuk memanfaatkan hasil budidaya ikan patin yang banyak yaitu dengan diversifikasi olahan hasil perikanan. Penelitian ini mensubtitusikan daging ikan patin pada pengolahan kue kembang goyang untuk menjadikan kudapan yang bergizi. Tujuan penelitian ini yaitu untuk mengetahui persentase yang optimal substitusi daging ikan patin pada pengolahan kue kembang goyang dan untuk mengetahui penerimaan panelis terhadap kue kembang goyang yang disubtitusi dengan daging ikan patin. Uji penerimaan panelis diuji dengan mengguakan Uji Tanda dan hasil uji organoleptik secara keseluruhan panelis menyukai kue kembang goyang perlakuan A dengan nilai 7 (suka) terhadap spesifikasi kenampakan, warna, bau/aroma, tekstur dan rasa Efforts to utilize the results of catfish farming are banyal by diversifying processed fishery products. This study substituted catfish meat in the processing of rocking flower cakes to make nutritious snacks. The purpose of this study was to determine the optimal percentage of catfish meat substitution in the processing of rocking flower cakes and for catfish. The panelists' acceptance test was tested by using the Mark Test and organoleptic test results as a whole, panelists liked the rocking flower cake treatment A with a value of 7 (likes) against the specifications of appearance, color
ANALISIS TINGKAT KESUKAAN BAKSO IKAN TOMAN (Channa micropeltes) DENGAN PENAMBAHAN WORTEL (Daucus carrota) Rabiatul Adawyah; Iin Khusnul Khotimah; Raudatul Jannah; Juhana Suhanda; Tri Dekayanti; Muhammad Adriani; Maria Ulfah Riani; El Redha
Fish Scientiae Vol 13 No 1 (2023): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v13i1.208

Abstract

Ikan toman, Channa micropeltes adalah ikan asli Kalimantan yang menghuni sungai dan rawa. Ikan toman adalah ikan asli Asia dan banyak ditemukan di sungai, perairan tenang, rawa, sawah, dan danau. Ikan Toman berdaging putih, mudah dipisahkan dari kuli dan tulangnya, berdaging tebal, kandungan proteinnya tinggi, selalu tersedia dan harganya murah sehingga dapat diolah menjadi beragam i0ahan diantaranya adalah bakso. Bakso ikan toman yang tinggi kandungan proteinnya dicoba ditambahkan wortel yang kaya akanprovitamin A yang baik untuk Kesehatan mata. Hasil dari penelitian imenunjukkan penambahan wortel pada bakso ikan toman yang terbaik terhadap kualitas bakso ikan toman (Channa micropeltes) berdasarkan hasil uji organoleptik yaitu perlakuan B dengan penambahan wortel sebanyak 10%, hasil uji hedonik spesifikasi kenampakan diperoleh nilai 7.1 (suka), spesifikasi bau diperoleh nilai 6.7 (agak suka), pada spesifikasi rasa diperoleh nilai 7.15 (suka), spesifikasi tekstur diperoleh nilai 7.2 (suka) dan pada spesifikasi warna diperoleh nilai 7.45 (suka), maka dapat diambil kesimpulan bahwa produk bakso ikan toman (Channa micropeltes) dengan penambahan wortel (Daucus carrota) dapat diterima oleh panelis Toman fish, Channa micropeltes is a fish native to Borneo that inhabits rivers and swamps. Toman fish is native to Asia and is widely found in rivers, calm waters, swamps, rice fields, and lakes. Toman fish is white-fleshed, easily separated from coolies and bones, thick fleshy, high protein content, always available and cheap so that it can be processed into a variety of meatballs. Toman fish meatballs that are high in protein content are tried to add carrots which are rich in provitamin A which is good for eye health. The results of the study showed that the addition of carrots to toman fish balls was the best for the quality of toman fish balls (Channa micropeltes) based on organoleptic test results, namely treatment B with the addition of carrots as much as 10%, The results of the hedonic test of the appearance specification obtained a value of 7.1 (like), the smell specification obtained a value of 6.7 (somewhat like), the taste specification obtained a value of 7.15 (like), the texture specification obtained a value of 7.2 (like) and the color specification obtained a value of 7.45 (like), it can be concluded that the toman fish meatball product (Channa micropeltes) with the addition of carrots (Daucus carrota) can be accepted by the panelists.Keywords: Toman Fish, Carrot, Meatballs, Protein Organoleptic
THE EFFECT OF DIFFERENT LENGTH OF COOKING TIMES ON THE QUALITY OF SOFT STORY MILKFISH (Chanos chanos Forsk) Suhanda, Juhana; Purnomo, Purnomo; Diniharianti, Yusfira; Dekayanti, Tri; Adawyah, Rabiatul
Fish Scientiae Vol 14 No 1 (2024): Edisi Juni 2024, Vol. 14(1),2024
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v14i1.233

Abstract

PENGARUH PENAMBAHAN EKSTRAK JAHE MERAH (ZINGIBER OFFICINALE ROSCOE) TERHADAP KARAKTERISTIK BAKSO IKAN PATIN (Pangasius, sp) Aisyah, Siti; Adawyah, Rabiatul; Puspitasari, Findya; Rohman, Taufiqur
Fish Scientiae Vol 15 No 1 (2025): Edisi Juni
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v15i1.251

Abstract

This study aims to investigate the effect of adding red ginger extract (Zingiber officinale Roscoe) on the chemical characteristics (moisture content and protein level) and organoleptic properties (color, aroma, taste, and texture) of catfish (Pangasius sp.) meatballs. The study used a Completely Randomized Design (CRD) with six treatment concentrations of red ginger extract: 0%, 12%, and 18%, each with three replications. The results showed an increase in moisture content from 55.10% to 61.19% and protein content from 10.50% to 12.99% as the concentration of red ginger increased. Organoleptic testing indicated the highest hedonic scores were observed at the 6% treatment level across all sensory parameters.
KULTUR MASSAL KRUSTASEA MIKRO AIR TAWAR UNTUK MENUNJANG KEGIATAN USAHA PEMBENIHAN IKAN BETOK (Anabas testudineus Bloch) Redha, El; Adawyah, Rabiatul; Akbar, Junius; Fauzana, Noor Arida
Jurnal Abdi Insani Vol 12 No 7 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i7.2608

Abstract

Kegiatan ini bertujuan meningkatkan pengetahuan dan ketrampilan pembudidaya ikan khususnya yang melakukan aktivitas usaha pembenihan ikan betok (Anabas Testudineus Bloch) secara tradisional melalui kegiatan ceramah dan unjuk kerja.  Pada awal  kegiatan hampir seluruh peserta tidak tahu sama sekali tentang aspek-aspek yang berkaitan dengan krustasea mikro yaitu Daphnia yang hidup di perairan alami serta cara membudidayakannya, dimana rata-rata nilai per responden per pertanyaan sebelum kegiatan penyuluhan (Xrp) adalah 0,304. Namun setelah kegiatan pengabdian ini dilaksanakan ternyata pengetahuan dan ketrampilan pembudidaya ikan meningkat, dimana rata-rata nilai per responden per pertanyaan (Yrp) adalah   3,268.  Berdasarkan uji statistik diketahui terdapat perbedaan yang sangat nyata antara jawaban-jawaban yang diberikan peserta kegiatan pada saat awal dan akhir kegiatan (X2 = 71,1832 > X2 (0,01 = 16,81) ). Dari hasil praktik langsung yang dilakukan oleh peserta kegiatan diperoleh angka pertumbuhan populasi Daphnia  rata-rata sebanyak 1671% dengan jumlah populasi rata-rata sebanyak 5013 ind./liter.
Co-Authors Agustiana Agustiana Agustiana, Agustiana Ahmad Rujani Baharuddin Baharuddin Candra candra Candra Candra Candra Candra Diniharianti, Yusfira Dwi Nugroho El Redha El Redha Fakhrezha Farrazky Fauzana, Noor Arida Findya Puspitasari Herni Noormaliani Iin Khusnul Khotimah Irwan Irwan Juhana Suhanda Juhana Suhanda, Juhana Junius Akbar Kemas Syech Albarah Laili Wahyudi Rajab M Khair Wichaldinoor M. Rizky Indryawan Maria Ulfah Riani Mawarti Mawarti Mawarti, Mawarti Misran Misran Muhammad Adriani Muhammad Syifa NOOR AIDAWATI Nooryantini Soetikno Nor Ikrima Purnomo Purnomo Purnomo Purnomo Ratih Cahyati Maharani Raudatul Jannah Redha, El Rifqi Habibie Riki Sanjaya Rina Rina Rusdayanti Asma Siti Agustiana Wilianti Siti Aisyah Siti Aisyah Siti Aisyah Siti Khusnul Khotiffah Taufiqur Rohman Tri Dekayanti Tri Dekayanti, Tri Ulil Amri Wahyudinur Widya Ramadhini Wiwin Windari