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All Journal EnviroScienteae Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Juhana Suhanda
Prodi THP FPK ULM, Jl A. Yani Km 36.5, Banjarbaru, KalSel, Indonesia
Agriculture, Biological Sciences & Forestry Environmental Science

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OPTIMALISASI PROSES PENGERINGAN MIE BELUT (Monopterus albus Zuieuw) INSTAN Candra Candra; Juhana Suhanda; Rabiatul Adawyah; M. Rizky Indryawan
EnviroScienteae Vol 17, No 2 (2021): ENVIROSCIENTEAE VOLUME 17 NOMOR 2, AGUSTUS 2021
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/es.v17i2.11493

Abstract

The aim of this research is to study the characteristic of instant eel noodles by drying process using oven and frying methods. Wet noodles from the data obtained are very susceptible to spoilage, so the processing of wet noodles is modified by carrying out the drying process. Instant eel noodles are a continuation process from the processing of wet eel noodles which are dried so that they become dry and easier to apply in the form of instant food. The study design was divided into 2 treatment groups, oven method (0, 1, 2 and 4 hours) and frying method (0, 1, 2 and 4 minutes). Each treatment was subjected to proximate characterization (moisture content, protein content, fat content, ash content and carbohydrate content (by different)) and organoleptic tests (appearance, color, aroma, texture and taste). The best treatment taken was frying drying for 4 minutes (A2) with a characteristic water content of 16.1%; protein content of 9,14%; fat content 18.11%; ash content 1.77%; 54.9% carbohydrate content. It is necessary to improve the oil drainage process after drying with the frying method to reduce the fat content of instant eel noodles.
PERBAIKAN KUALITAS PETIS KEPALA UDANG WINDU (Penaeus monodon) DENGAN PENAMBAHAN TEPUNG ARANG KAYU GALAM (Melaleuca cajuputi powell), SEKAM PADI (Oryza sativa L ) DAN TEMPURUNG KELAPA (Cocos nucifera) Juhana Suhanda; Purnomo Purnomo
Fish Scientiae Vol 3 No 2 (2013): 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 (537.711 KB)

Abstract

This research was conducted with time for 4 months which include the conduct of research, data analysis, report preparation. This study aims to make a paste shrimp head juice Windu quality with the addition of flour Galam wood charcoal, ricehusk and coconut shell. While its use is to produce a paste shrimp head juice Windu acceptable and preferred by consumers. This study used an experimental method based on the pattern and made completely randomized design ( CRD ) with four treatments, namely A ( without the addition of charcoal powder ), treatment B (addition of charcoal powder Galam 0.05 %), treatment C ( addition of rice husk flour 0 , 05 % ) and treatment D ( addition of coconut shell charcoal powder 0.05 % ). Each treatment was done 3 times repetition. The parameters tested include Protein LevelsTest, Test Water Content, Content Test Abu, Organoleptic Test is taste, color, aromaand texture. Acceptance or rejection of the hypothesis based on the results of the F test( analysis of variance ) From the results of the testing and analysis of the four treatments for the highest levels of the protein test is treatment D ( 26.60 % ), thelowest moisture content test is in treatment D ( 19 , 28 % ) and lowest ash content testis treatment A (7.77 % ), but among the treatments on ash content was notsignificantly different so that could mean ash content in each treatment did not differ( not significant ), whereas organoleptic test for taste , color , flavor and texturewhich is the highest treatment D is a sense of taste ( 6.89 ), color (7.31 ), flavor(6.48 ) and texture (6.635).
DIVERSIFIKASI OLAHAN BERBASIS IKAN PATIN DI DESA JINGAH HABANG HILIR KECAMATAN KARANG INTAN KABUPATEN BANJAR KALIMANTAN SELATAN Purnomo Purnomo; Juhana Suhanda
Fish Scientiae Vol 4 No 2 (2014): 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 (531.517 KB)

Abstract

Instead of processing technologies in order to fish based processed products diversification catfish in Banjar Regency is still urgently needed to introduce on the processors and consumers about the kinds of products processed fast-food restaurant. Diversification of processed fish catfish can increase the added value and the economy while increasing the Community fishery in the village of Jingah Habang Hilir with chilliesdownstream. Such understanding can serve as an alternative in action processing and preserving fish quality semi modern catfish in sufficient protein needs at the time of paceklik fishes. Skill enhancement programs through outreach, training and coaching forthe community must be in accordance with tha needs and characteristics of the community itself as businessmen is not an easy thing. Target audience itself as a partneris already accustomed to utilizing fish catfish processed products with variations, but it turns out the evaluation results in dire need of citations, formatations/models and practicaldirections for mking products such as ready made meatballs, nuggets and fish-baseddragon foot catfish to the development potential of aquatic resources optimally.
EFEKTIVITAS EKSTRAK BAWANG PUTIH ( Allium sativum L ) TERHADAP PERBAIKAN KUALITAS IKAN SELUANG ( Rasbora caudimaculata) KERING BENTUK BUTTERFLY Juhana Suhanda; Agustiana Agustiana
Fish Scientiae Vol 7 No 1 (2017): 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 | Full PDF (917.741 KB)

Abstract

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory,UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting. It used a Complete Randomized Design with 4 treatments each of which with 3replications. Treatment O was taken as control, 5% salt solution immersion, A: immersionin 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlicextract. Data included chemical test, such as water content, fat, and protein, andorganoleptic test, such as taste, aroma, color, and texture. Results showed that the lowest mean water content was found in treatment B,16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greaterscissortail. The organoleptic test reflected that the panellists preferred the taste and aromaof the dry butterfly great scissortail at treatment C, treatment O for color, and treatment Afor texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.
LAMA WAKTU PROSES CURRING TERHADAP PRODUK RAMBAK KULIT IKAN TENGGIRI (Scomberomorus commersonii) Purnomo Purnomo; Juhana Suhanda
Fish Scientiae Vol 7 No 1 (2017): 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 | Full PDF (90.605 KB)

Abstract

Skin of narrow - barred Spanish mackerel has not been maximally utilized. It is alternatively used as chips. It has good taste obtained from immersion the fish skin into herbs and spices. The objective of the study was to find the optimum time length of immersing the mackerel’s skin into the spices. This study is expected to be able toproduce the desired chip product, diversify the processed fish products, create newhousehold industry, and provide scientific information on environmental friendly wasteutilization. The ingredients needed in chip processing of the mackerel chips were garlic,tamarind, lime, coriander, salt, and ginger. While research method used is RAL with one factor of different time (4 treatment and 3 replication) and analysis of water content, testprotein and organoleptic level.Results showed that the lowest water content occurred in treatment A, 11.10 %,and the highest in treatment C, 13.26 %, while the lowest protein was found in treatmentA, 24.50 %, and the highest in treatment D, 61.25%. Water content was statisticallysignificantly different and protein content was highly significantly different amongtreatments. The organoleptic test found that the lowest mean value occurred in treatmentA, 5.046, and the highest in treatment B, 5.294. The sensory test gave significant effectonly on the taste. This difference indicates that the immersion time length of thetreatments could also impact on water content or protein content.
EFEKTIVITAS ALAT PENGERING MODEL MSN TYPE RAK PADA KUALITAS IKAN NILA (OREOCHROMIS NILOTICUS) KERING Juhana Suhanda; Misran Misran; Rabiatul Adawyah; Candra Candra
Fish Scientiae Vol 10 No 1 (2020): 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 | Full PDF (224.584 KB) | DOI: 10.20527/fishscientiae.v10i1.151

Abstract

Efektivitas alat pengering model type msn pada kualitas ikan nila (oreochromis niloticus) kering. Penelitian ini bertujuan untuk mengetahui efektivitas alat pengering ikan model msn type rak terhadap kualitas ikan nila (oreochromis niloticus) kering, dan kegunaan dari penelitian ini untuk memberikan informasi mengenai efektivitas alat pengering ikan model msn type rak terhadap kualitas ikan nila (oreochromis niloticus) kering. Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 3 kali pengulangan, dengan media alat pengering ikan yang berbeda yaitu pengeringan ikan dengan alat para-para sebagai media control, pengeringan ikan dengan alat model msn type rak dan pengeringan ikan dengan alat pondok plastik. Hasil penelitian menunjukan bahwa pengeringan ikan dengan media alat model msn type rak lebih efektiv dibandingkan alat pengering lainnya. Hasil nilai suhu yang didapatkan lebih tinggi bisa mencapai 510C dibandingkan alat pengering yang lain. Hasil uji analisa kadar air menunjukan nilai rerata lebih tinggi terdapat pada alat pengering ikan model msn type rak yaitu 33,43%, dibandingkan alat pengering ikan dengan para-para dan pondok plastik yang hanya menghasilkan nilai 29,49% pada pondok plastik dan para-para 28,93% yang dimana pada alat pengering ikan model msn type rak masih memiliki kelemahan tidak adanya tempat sirkulasi udara pada alat tersebut. Hasil uji organoleptik/uji deskriftif menunjukan panelis lebih menyukai produk ikan nila kering dengan menggunakan pengeringan ikan alat model msn type rak dengan nilai kenampakan, aroma/bau, rasa dan tekstur lebih tinggi dibandingkan dengan alat pengering ikan lainnya.
AKSEPTASI KONSUMEN TERHADAP KOMPOSISI DAN KONSENTRASI BUMBU MI BELUT (Monopterus albus Zuieuw) INSTAN Juhana Suhanda; Candra Candra; Purnomo Purnomo; Suryawati Suryawati
Fish Scientiae Vol 10 No 2 (2020): 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 (1342.707 KB) | DOI: 10.20527/fishscientiae.v10i2.161

Abstract

Mi belut instan merupakan mi basah dengan penambahan 4,5% daging belut lumat pada adonan mi. mi basah dengan kandungan daging belut dikeringkan untuk memudahkan dalam penyimpanan dan komersilisasi. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik organoleptik dari variasi dan konsentrasi bumbu mie belut (Monopterus albus) instan. Tahapan pengolahan mi belut instan yaitu pengadonan, pengukusan dan pengeringan (metode penggorengan). Mi instan kemudian ditambahkan bumbu sesuai perlakuan kemudian dilakukan pengujian organoleptik tingkat penerimaan/kesukaan panelis terhadap spesifikasi kenampakan, warna, tekstur, aroma dan rasa.. Hasil pengujian organoleptik menunjukkan nilai tertinggi kenampakan pada perlakuan A5B1 (7,9), warna pada perlakuan A4B4 (7,1), tekstur pada perlakuan A5B5 (7,1), aroma pada perlakuan A4B4 (7,7), rasa pada perlakuan A4B4 (7,4). Berdasarkan hasil tersebut, maka diambil perlakukan terbaik pada A4B4 dengan nilai.
ORGANOLEPTIK MIE BELUT (MONOPTERUS ALBUS ZUIEUW) INSTAN DENGAN PENAMBAHAN SEMI REFINED CARRAGEENAN (SRC) EUCHEUMA COTTONII Purnomo Purnomo; Candra Candra; Juhana Suhanda; Suriah Suriah
Fish Scientiae Vol 10 No 2 (2020): 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 (313.081 KB) | DOI: 10.20527/fishscientiae.v10i2.163

Abstract

The purpose of this research was to study the effect of SRC addition on the organoleptic characteristics of instant eel noodles (Monopterus albus zuieuw) in cup packaging for 30 days of storage. The research was making wet noodles with added crushed meat of eel and then added 2% semi refined carrageenan (SRC). Eel noodles that are still in their wet form are then dried using the frying method. Instant eel noodles are then packaged in paper cups then stored at room temperature for 30 days. Instant noodles were characterized as organoleptic every 10 days. Organoleptic analysis result data appearance, color, taste, smell and texture then analyzed the data using the sign test to determine the differences of each treatment at each storage age. The results of the sign test analysis on the data obtained show that the 2% SRC treatment can maintain organoleptic quality except in texture and taste. The average organoleptic value at each storage level, the addition of SRC 2% i can inhibit the decrease in organoleptic values ​​by an average of 1%.
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
Co-Authors Agustiana Agustiana Baharuddin Baharuddin Candra Candra Candra Candra El Redha Herni Noormaliani Iin Khusnul Khotimah Irwan Irwan M Khair Wichaldinoor M. Rizky Indryawan Maria Ulfah Riani Misran Misran Muhammad Adriani Purnomo Purnomo Rabiatul Adawyah, Rabiatul Raudatul Jannah Suriah Suriah Suryawati Suryawati Tri Dekayanti