Article Per Year (5 Year)
p-Index From 2020 - 2025
0.888
P-Index
This Author published in this journals
All Journal Jurnal FishtecH Jurnal Airaha Journal of Agriculture (JoA) Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Nurlaeli Fattah
Politeknik Pertanian Negeri Pangkajene Kepulauan
Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemistry Education Engineering Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Kualitas Gel Surimi dari Limbah Tetelan Trimming Ikan Tuna (Thunnus sp.) dan Ikan Kakap (Lates Calcarifer) dengan Penambahan Tepung Porang Muh. Kasim; Nurlaeli Fattah; Rahmatang Rahmatang
Jurnal Airaha Vol 10 No 02: December 2021
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.608 KB) | DOI: 10.15578/ja.v10i02.287

Abstract

Penelitian ini bertujuan untuk memperoleh formulasi penambahan tepung porang yang terbaik dan nilai mutu yang baik dalam meningkatkan kualitas gel surimi .Perlakuan penelitian dengan penambahan tepung porang 1%, 2%, 5%, 10% dan 15 %. Penelititan ini dilakuan secara eksperimental dengan lima perlakuan, tiga ulangan dan dianalisis dengan statistik ANOVA. Parameter yang diamati adalah kekuatan gel, pH, kadar air, uji gigit dan uji lipat. Hasil uji kualitas gel surimi untuk ikan tuna : nilai kekuatan gel berkisar 1625.15±1.67 - 2818.99±3.63 g.cm, pH 5.9-6.4, kadar air 67.1%-74.5%, uji gigit 2.9-7.3 cm, uji lipat 2.4-4.5. Untuk ikan kakap : nilai kekuatan gel berkisar 791.35±2.43 - 1622.39±1.16 g.cm, pH 5.9-6.4, kadar air 69.8- 76.5, uji gigit 7.2-8.7, uji lipat 3.4-4.6. Kesimpulan penelitian menunjukkan bahwa penambahan tepung porang 1%, 2%, 5%, 10% dan 15 % dapat meningkatkan kekuatan gel hingga >500 g.cm. Namun, penambahan diatas 1% memberikan warna gelap pada surimi sehingga, penambahan maksimal tepung porang tidak disarankan lebih dari 1%.
Karakteristik Abon Lembaran dari Ikan Bandeng (Chanos chanos) dengan Penambahan Tepung Tapioka Agussalim Matti; Ikbal Syukroni; Nurlaeli Fattah; Arham Rusli; Adilham Adilham; Muh Ali Arsyad; Riska Riska
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.19750

Abstract

Abon lembaran merupakan suatu jenis produk olahan makanan yang dibuat dari abon ikan dengan penambahan tapioka dan gula lalu dikeringkan dengan pengovenan yang berbentuk khas segi panjang, berwarna merah kecoklatan, dan tekstur yang keras dan permukaan yang kasar. Produk abon lembaran merupakan produk Ready to eat (RTE) yang dihasilkan dari penggunaan teknologi  pengeringan  sehingga didapatkan produk instan.  Tujuan penelitian ini adalah untuk mengatahui pengaruh konsentrasi tepung tapioka terhadap rendemen, karakteristik kimia dan organoleptik abon ikan lembaran. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) dengan satu faktor perlakuan yaitu penambahan tepung tapioka (A) yang terdiri dari 3 taraf konsentrasi 0.5% (A1), 1.0% (A2) dan 1.5% (A3). Hasil analisis menunjukkan bahwa variasi penambahan tepung tapioka memberikan pengaruh signifkan terhadap rendemen, karakteristik kimia dan organoleptik abon ikan.  Hasil penelitian menunjukan bahwa abon lembaran yang ditambahkan 1.0% (A2) tepung tapioka merupakan produk terbaik dengan nilai rendemen 50,1%, kadar air 3,49%, kadar protein 22,6%, kadar lemak 13,48%, kadar abu 6,12% dan kadar karbohidrat 54,68%. Uji organoleptik menunjukkan bahwa penambahan konsentrasi tepung tapioka berpengaruh nyata terhadap atribut kenampakan, bau, rasa, dan tekstur abon ikan lembaran. Penambahan 1.0% (A2) tepung tapioca menghasilkan abon lembaran ikan dengan nilai organoleptik terbaik.
CHARACTERIZATION OF CHILI SAUCE SMOKED TUNA FISH (THANNUS SP.) Nurlaeli Fattah; Andi Santi; Agussalim Matti
Journal of Agriculture Vol. 1 No. 03 (2022): Research Articles, November 2022
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v1i03.2478

Abstract

The purpose of this study was to determine the shelf life of smoked fish chili sauce and the characterization of smoked tuna chili sauce. Proximate analysis data are presented in the form of tables and bar charts. Quantitative data generated from organoleptic testing were processed using Microsoft Excel and SPSS. Organoleptic test data is presented in the form of a bar chart. Quantitative data from the results of the TPC (Total Plate Count) test were processed using Microsoft Excel and presented in graphical form. Data analysis was carried out descriptively. From the process of making smoked tuna chili sauce, the results are obtained; Guava wood which is used in the smoking process as a source of smoke in tuna, affects the texture, aroma and taste, the characteristics of hard guava wood give a longer burning effect so that it affects the water content of smoked tuna, smoked tuna chili sauce from wood sources different influences on the levels of proximate composition in smoked tuna chili sauce.
Nilai Gizi Otak-Otak Ikan Berbahan Dasar Surimi Ikan Bandeng (Chanos chanos) dengan Berbagai Penambahan Bahan Pengisi Nurlaeli Fattah; Muh. Kasim; Ikbal Syukroni; Rahmaniar Rahmaniar
JURNAL RISET RUMPUN ILMU HEWANI Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v4i1.5228

Abstract

This study aimed to evaluate the nutritional value of fish brain-brain products using milkfish surimi (Chanos chanos.Forskal) as the base ingredient, with variations in fillers such as tapioca flour, egg white, and Eucheuma cottonii seaweed. Three formulations were used: (F1) surimi + tapioca starch, (F2) surimi + egg white, and (F3) surimi + Euchema cottonii seaweed. Proximate analyses were conducted to determine the moisture, protein, fat, ash, and carbohydrate content. The results showed that the addition of various fillers had a significant effect (P>0.05) on the value of protein, carbohydrate and water in the brain. While for fat and ash content, there was no significant effect (P<0.05). The average water content ranged from 66.5% to 72%, with the lowest content in the brain-brain added with tapioca flour. The highest protein content was obtained in the P2 treatment (egg white), which was 18.9%, while the treatment with the addition of tapioca flour showed the lowest protein content of 12.8%. Sensory value using Kruskal waliss treatment that gets a high average value is the aroma, taste, and texture of the addition of egg white fillers, while the texture is with the addition of Euschema cottonii seaweed fillers. Egg white significantly increased the protein content. The best formulation based on nutritional content and panellists' liking value was F2 (Surimi + Egg white). This study shows the potential for the development of milkfish-based processed products that are highly nutritious and functional..
Co-Authors Adilham Adilham Agussalim Matti Andi Santi Ikbal Syukroni Muh Ali Arsyad Muh. Kasim Rahmaniar Rahmaniar Rahmatang Rahmatang Riska Riska Rusli, Arham