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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Agrotek UMMat Tropical Wetland Journal Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Findya Puspitasari
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Medicine & Pharmacology Other

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VARIASI PENAMBAHAN TEPUNG TAPIOKA DAN TEPUNG TERIGU TERHADAP UJI ORGANOLEPTIK NUGGET BELUT (Monopterus Albus) Siti Aisyah; Findya Puspitasari; Rabiatul Adawyah; El Redha El Redha; Muhammad Adriani; Tri Dekayanti
Fish Scientiae Vol 11 No 2 (2021): 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 | Full PDF (165.274 KB) | DOI: 10.20527/fishscientiae.v11i2.182

Abstract

Ikan Belut (Monopterus albus) secara maksimal dirubah bentuknya sehingga disukai menjadi bentuk olahan nugget. Nugget merupakan makanan siap saji yang sudah merakyat dan berupa olahan berbahan baku daging dan dilapisi dengan tepung dalam bentuk potongan-potongan kecil berwarna kuning keemasan. Penelitian ini bertujuan untuk memanfaatkan ikan belut menjadi bahan olahan, secara maksimal merubah bentuk tubuh belut yang kurang disukai menjadi olahan yang disukai, mendapatkan karakteristik nugget yang baik dan nilai kadar air sesuai SNI. Kesimpulan penelitian nugget belut berdasarkan keempat parameter dalam uji organoleptik dengan menggunakan 20 orang panelis tak terlatih yang menujukkan kualitas optimal adalah pada perlakuan B dengan penambahan tepung tapioka 10%, tepung terigu 10% dan kandungan kadar air, yaitu 48.32%. Eel (Monopterus albus) is maximally transformed so that it is preferred to be a processed nugget. Nugget is a fast food that is populist and consists of processed ingredients made from meat and contains flour in the form of small pieces of golden yellow. This study aims to utilize eels into processed materials, maximally change the body shape of the eels that are less preferred to processed high protein, get good nugget characteristics and water content values according to SNI. The conclusion of the study of eel nuggets based on the fourth parameter in the organoleptic test using 20 untrained panelists who showed optimal quality was in treatment B with the addition of 10% tapioca flour, 10% wheat flour and water content, which was 48.32%.
PENGARUH KONSENTRASI GARAM YANG BERBEDA TERHADAP PROFIL ASAM LEMAK IKAN SEPAT RAWA (Trichogaster trichopterus) Findya Puspitasari; Tri Dekayanti; Laili Wahyudi Rajab; El Redha El Redha; Rabiatul Adawyah
Fish Scientiae Vol 11 No 2 (2021): 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 | Full PDF (407.5 KB) | DOI: 10.20527/fishscientiae.v11i2.184

Abstract

Ikan sepat rawa merupakan salah satu bahan makanan yang memiliki sumber protein relatif murah dibandingkan dengan sumber protein lainnya. Sebagai salah satu pengawetan dari ikan sepat rawa, teknik penggaraman digunakan karena kebanyakan bakteria, fungi dan organisme patogenik lainnya tidak dapat bertahan hidup dalam sebuah lingkungan dengan kadar garam yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam yang berbeda terhadap prosil asam lemak ikan sepat rawa. Rancangan penelitian ini bersifat eksperimental dengan penambahan konsentrasi garam yang berbeda memberikan pengaruh terhadap prosil asam lemak ikan sepat rawa. Hasil menunjukkan bahwa konsentrasi garam yang berbeda memberikan pengaruh yang berbeda nyata terhadap profil asam lemak ikan sepat rawa. Jumlah kadar asam lemak tertinggi yaitu B dengan konsentrasi garam 10% sebesar 65,74 % dan untuk profil asam lemak terdapat 29 jenis dengan asam lemak terbanyak yaitu asam palmitat (asam lemak jenuh) sebesar 20,89 %, asam oleat (asam lemak tak jenuh tunggal) sebesar 17,86% dan asam linolenat (asam lemak tak jenuh jamak) sebesar 3,70%. Sepat rawa fish is a food that has a relatively cheap source of protein compared to other protein sources. As one of the preservation of three sepat rawa fish, the salting technique is used because most bacteria, fungi and other pathogenic organisms cannot survive in high salinity environments. This study aims to determine the effect of different salt concentrations on the fatty acid prosyl of three sepat rawa fish. The design of this research was experimental with the addition of different salt concentrations to affect the fatty acid prosyl of sepat rawa fish. The results showed that the difference in salt concentration had a significant effect on the fatty acid profile of three sepat rawa fish. The most fatty acid content is B with a salt concentration of 10% of 65.74% and for the fatty acid profile there are 29 types with the most fatty acids, namely palmitic acid (saturated fatty acid) of 20,89%, oleic acid (monounsaturated fat acids) by 17,86% and linolenic acid (poly unsaturated fatty acid) by 3,70%.
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)
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
Antibacterial Activity of Herbal Tea Extract from Lotus Leaves (Nelumbo nucifera) Using Different Solvents Syifa, Muhammad; Khairina, Rita; Puspitasari, Findya
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22060

Abstract

This research aimed to examine the antibacterial activity of lotus leaf (Nelumbo nucifera) extract as a basis for herbal tea production. Lotus leaf was chosen as the herbal tea ingredient due to its abundant availability in South Kalimantan and its believed beneficial phytochemical content for health. The research process involved several stages including lotus leaf herbal tea processing, multi-stage maceration extraction using hexane, ethyl acetate, and ethanol solvents, and testing the extract's ability against Escherichia coli bacteria. The research design employed a 2-factor complete randomized design, with the first factor being the extract concentration and the second being the solvent type. Data analysis was conducted using Two-Way ANOVA in IBM SPSS 25. The results revealed that ethanol solvent produced the highest concentration extract with a yield of 10.86%, while hexane solvent yielded the lowest at 1.64%. Subsequent antibacterial activity testing was carried out using direct contact method with lotus leaf extract concentrations of 0.5%, 1%, and 1.5% in all three solvents. The findings indicated that 0.5% and 1% concentration extracts inhibited Escherichia coli growth across all solvents, whereas the 1.5% extract concentration in ethanol was capable of killing Escherichia coli bacteria. It was concluded that lotus leaf extract holds potential as an antibacterial agent, with higher extract concentrations showing greater efficacy in inhibiting bacterial growth. The 1.5% concentration (45 μl) exhibited the most effective results in killing Escherichia coli, underscoring the potential of Nelumbo nucifera lotus leaf in the development of antibacterial herbal products.
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.
Co-Authors Agustiana Agustiana Ahmad Rujani Candra Candra Candra candra Candra Candra Dewi Kartika Sari Dwi Nugroho El Redha El Redha Hardianti Hardianti Iin Khusnul Khotimah Kemas Syech Albarah Laili Wahyudi Rajab Muhammad Adriani NOOR AIDAWATI Rabiatul Adawyah Rabiatul Adawyah Rabiatul Adawyah, Rabiatul Riki Sanjaya Rina Rina Rita Khairina Rusdayanti Asma Siti Agustiana Wilianti Siti Aisyah Siti Aisyah Siti Aisyah Siti Aisyah Siti Khusnul Khotiffah Syifa, Muhammad Taufiqur Rohman Tri Dekayanti Ulil Amri Wahyudinur Widya Ramadhini