Garuda - Garba Rujukan Digital

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

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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

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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.

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

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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.

PENGARUH PERBANDINGAN DAGING IKAN DENGAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP KUALITAS KERUPUK IKAN GABUS (Channa striata) Purnomo Purnomo; Nooryantini Soetikno; Wiwin Windari; Rabiatul Adawyah
Fish Scientiae Vol 9 No 2 (2019): Issue December-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Ikan gabus (Channa striata) merupakan ikan air tawar yang memiliki sifat fungsional yaitu memiliki protein cukup tinggi, dapat mempercepat penyembuhan luka dan mempunyai efek antiezing. Kerupuk ikan adalah salah satu produk diversifikasi olahan yang bahan utamanya ditambahkan daging ikan selain tepung tapioka.Tujuan dari penelitian ini adalah untuk mendapatkan hasil yang optial dari perbandingan daging ikan dengan tepung tapioka yang berbeda terhadap kualitas kerupuk ikan gabus.Penelitian ini menggunakan tiga perlakuan yaitu perbandingan daging ikan dengan tepung tapioka (1:3, 1:2, 1:1) dan uji yang dilakukan meliputi uji organoleptik, fisik dan kimia. Hasil penelitian uji organoleptik menunjukkan bahwa nilai perlakuan yang terbaik dengan penambahan daging ikan dengan tepung tapioka 1:3 karena perlakuan tersebut paling disukai oleh panelis dan memiliki hasil perbandingan yang optimal terhadap kualitas kerupuk ikan gabus yang ditinjau dari segi kenampakan, warna, aroma, tekstur dan rasa. Sehingga perbandingan daging ikan dengan tepung tapioka yang berbeda berpengaruh nyata terhadap kualitas kerupuk ikan gabus.

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

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

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%.

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

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

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