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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Fish Protech TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Leuit, Journal of Local Food Security Agrikan: Jurnal Agribisnis Perikanan Barakuda 45 Jurnal Teknologi Pengolahan Pertanian Jurnal Pengabdian Dinamika Jurnal Perikanan Terpadu Berita Biologi
Sakinah Haryati
AJurusan Perikanan. Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Journal : Leuit, Journal of Local Food Security

 1 
PENGARUH PENGAWET KARBOKSIMETIL KITOSAN PADA BAKSO IKAN KURISI (Nemipterus japonicus) PADA PENYIMPANAN SUHU RUANG Khutwah, Rahma Malmus Fatin; Haryati, Sakinah; Aditia, Rifki Prayoga
Leuit (Journal of Local Food Security) Vol 5, No 1 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i1.24673

Abstract

Japanese threadfin bream is one the low economic fish which is quite abundant in Banten Province but utilization of its product processing is still not optimal. One of the fishery product that can be made is fish meatballs. This study aims to determine the optimal concentration of carboxymethyl chitosan in Japanese threadfin bream meatballs during room temperature storage. This research used a completely randomized 2 factorial and 2 replications. The first factor is the CMC concentration which consists of 4 levels, namely 0%, 1%, 2% and 3%. The second factor is storage time which consists of 5 levels, namely days 0, 1, 2, 3 and 4. The research results showed that the use of 1% CMC could increase the shelf life of meatballs by 2 days based on the Total Plate Count (TPC), pH, organoleptic test and physical test.
KARAKTERISASI PROFIL SENSORI DAN KIMIA DONAT DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Kappaphycus alvarezii azis, Muhammad Amirruddiin; Surilayani, Dini; Haryati, Sakinah; Munandar, Aris
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22608

Abstract

Indonesia had become one of the world's main producers of seaweed with most of the species Kappaphycus alvarezii and Gracillaria sp. Donuts are included in the bakery product category. With the addition of seaweed flour in the manufacture of donuts, it is expected to increased the fiber content in the donuts, because seaweed had a relatively high fiber content, so it can improve digestive function. This study aimed to determined the best formulation of the addition of K. alvarezii seaweed flour to donuts. This study used a completely randomized design (CRD) with 2 replications. The treatment in this study was the addition of K. alvarezii seaweed flour which was different with 5 levels namely: 0%, 10%, 20%, 30% and 40%. The quality parameters analyzed were the hedonic test, including colour, aroma, taste and texture. Donuts with the best hedonic test were tested for crude fiber content and proximate tests, namely moisture content, ash content, fat content, protein content, and carbohydrate content. The addition of 10% seaweed powder (D1) was the best treatment with hedonic taste (3.36 ± 0.55), aroma (3.10 ± 0.80), color (3.83 ± 0.79), and texture (4.06 ± 0.63). Based on the chemical properties test, namely crude fiber content (0.14%) and proximate namely water content (25.61%), ash content (2.53%), fat content (15.91%), protein content (2.61%) )%, and carbohydrate content (53.34%). The addition of seaweed powder to donut production affects the hedonic and chemical characteristics of donuts. 
PENGARUH WAKTU STERILISASI TERHADAP DAYA SIMPAN PINDANG IKAN TONGKOL (Euthynnus affinis) DALAM KEMASAN RETORT POUCH Riandi, Rizki; Haryati, Sakinah; Aditia, Rifki Prayoga
Leuit (Journal of Local Food Security) Vol 4, No 2 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i2.22758

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh lama waktu sterilisasi terhadap daya simpan pindang ikan tongkol yang dikemas menggunakan kemasan retort pouch. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan lama waktu sterilisasi 0, 5, 10, 15 menit. Parameter yang dianalisis pada penelitian ini adalah pH, Angka Lempeng Total (ALT) dan uji sensori. Hasil penelitian menunjukkan bahwa perlakuan tanpa sterilisasi memiliki nilai kenaikan Angka Lempeng Total (ALT) paling tinggi selama penyimpanan 30 hari. Perlakuan lama waktu sterilisasi 10 menit memberikan hasil paling disukai dari segi kenampakan dan tekstur, sedangkan sterilisasi 15 menit memberikan hasil paling disukai dari segi rasa dan bau. Setelah penyimpanan 30 hari, pindang ikan tongkol yang disterilisasi selama 5, 10, 15 menit menunjukkan daya simpan paling baik karena nilai sensori terhadap lendir masih di atas angka 7, sedangkan pindang ikan tongkol tanpa sterilisasi memiliki nilai sensori 5,13 pada parameter keberadaan lendir.
KARAKTERISTIK DAN UJI ANTIBAKTERI GARAM HASIL TUNNEL DARI DESA PANIMBANG JAYA, KECAMATAN PANIMBANG, KABUPATEN PANDEGLANG, BANTEN Pratama, Ginanjar; Firmansyah, Alfito; Sandi, Akbar Kurnia; Khalifa, Muta Ali; Saad, Moch; Haryati, Sakinah; Adit, Rifki Prayoga; Alansar, Toufik; Sulistyono, Bakti
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.34264

Abstract

Usaha garam yang dilakukan oleh masyarakat di daerah Panimbang Jaya menggunakan teknologi tunnel garam belum diketahui kandungannya, sehingga perlu dilakukan pengujian untuk mengetahui karakteristiknya.  Penelitian ini bertujuan untuk menguji karakteristik garam hasil tunnel dan analisis antibakterinya. Penelitian ini dilakukan secara deskriptif komparatif yang membandingkan hasil karakteristik dengan SNI garam. Hasil yang diperoleh dari penelitian ini meliputi kadar air garam 1,45%, NaCl 96,76%, serta bagian yang tidak larut dalam air sebanyak 0,12%. Keseluruhan hasil tersebut masih dalam batas standar SNI. Hasil antibakteri didapatkan bahwa pada konsentrasi 10% garam dapat digunakan untuk mereduksi/membunuh bakteri. Berdasarkan hasil tersebut garam hasil tunnel yang diproduksi dari Desa Panimbang Jaya memiliki potensi untuk dijadikan garam konsumsi
Co-Authors Adit, Rifki Prayoga Aditia, Rifki Prayoga Alansar, Toufik Alim, Najwa Saidah Cantika Amanda, Putri Aris Munandar Aryani, Desy azis, Muhammad Amirruddiin Desy Arisandi Dini Surilayani, Dini Fatimah, Fanny Yulianti Febrisari, Yanti Firmansyah, Alfito Fransiska, Dina Ginanjar Pratama Hari Eko Irianto Hasanah, Afifah Nurazizatul Hasanah, Afifah Nurazizatul Khalifa, Muta Ali Khodijah Khutwah, Rahma Malmus Fatin Lubis, Nur Ikhwani Meata, Bhatara Ayi Meata, Bhatara Ayi Munandar, Aris Nurhayati Nurhayati Nurwahyuni, Ida Nuryadin, Devi Faustine Elvina Pratama, Ginanjar Pratama, Ginanjar Pratama, Rifki Pratiwi, Santi Yasta Putri, Anne Mumtaza Rachmana, Alfitra Raya Ratna Sari, Dea Riandi, Rizki Rifki Prayoga Aditia Rochmah, Restu Nur Rosita, Wiwit Saad, Moch Sandi, Akbar Kurnia Sholihin, Vanny Rhamdanty Siwi, Fiendy Sutan Suah, Faiz Bukhari Mohd Sulistyono, Bakti Surilayani, Dini Udin, Ato Wibawa, Fara Yuriyan, M. Hammam Antar Zulkarnaen Alhaq, Faiz Furqon