Article Per Year (5 Year)
p-Index From 2021 - 2026
3.244
P-Index
This Author published in this journals
All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia 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

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
PENAMBAHAN ALGINAT PADA KARAKTERISTIK MINUMAN YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL TERHADAP KANDUNGAN ANTIOKSIDAN DAN KADAR SERAT Wibawa, Fara; Haryati, Sakinah; Aditia, Rifki Prayoga
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 1 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.1.57-61

Abstract

Minuman fungsional merupakan jenis pangan yang tidak hanya mengandung nutrisi, tetapi juga memberikan manfaat kesehatan, termasuk potensi antioksidan dan dukungan untuk pencernaan. Penelitian ini bertujuan untuk menentukan formulasi optimal minuman fungsional berbahan alginat, dengan fokus pada kapasitas antioksidan dan kandungan serat yang dapat diterima masyarakat. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat variasi perlakuan substitusi alginat: 0%, 0,7%, 1%, dan 1,3%. Parameter pengujian meliputi kapasitas antioksidan (menggunakan metode DPPH), kandungan serat pangan, serta uji organoleptik. Hasilnya menunjukkan bahwa peningkatan konsentrasi alginat meningkatkan kapasitas antioksidan dan kandungan serat pangan. Formulasi terbaik ditemukan pada perlakuan 1,3% alginat, dengan inhibisi antioksidan mencapai 75,11% dan kandungan serat pangan tertinggi sebesar 2,17%. Uji organoleptik menunjukkan bahwa perlakuan 1,3% juga mendapatkan skor tertinggi untuk warna (3,77), meskipun parameter aroma tidak menunjukkan perbedaan signifikan antar perlakuan. Pada parameter rasa, formulasi tanpa penambahan alginat (0%) memperoleh skor tertinggi, yakni 3,57 (agak suka).
Karakteristik Fisik dan Kimia Kecap Ikan Kuniran (Upeneus sulphureus) dengan Penambahan Sari Nanas (Ananas comosus) Rosita, Wiwit; Haryati, Sakinah; Aditia, Rifki Prayoga
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i1.11939

Abstract

Kecap ikan merupakan salah satu produk perikanan hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan pada penelitian ini yaitu ikan kuniran yang merupakan salah satu jenis ikan rucah yang mempunyai nilai ekonomis rendah. Penelitian ini bertujuan untuk mengetahui karaktersitik fisik dan kimia dari kecap ikan kuniran dengan penambahan sari nanas. Metode penelitian yang digunakan yaitu eksperimental laboratorium dengan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan faktor pertama yaitu A1( penambahan sari nanas 15%)  dan faktor kedua waktu fermentasi (0, 7, 14, 21 dan 28 hari) dan garam 10%. Hasil penelitian menunjukkan bahwa penambahan sari nanas 15% dan lama fermentasi memiliki pengaruh yang nyata (p<0,05) terhadap rendemen, pH, kadar garam dan kadar amino nitrogen. Karakteristik asam amino didominasi oleh asam glutamat sebesar 0,72% dan leusin 0,49%. Kecap ikan dengan penambahan sari nanas 15% pada hari ke-14 lebih disukai oleh panelis dan telah memenuhi standar SNI kecap ikan.
Characteristics of White Bread with Duckweed Flour (Lemna sp.) Subtitution as Functional Food Yuriyan, M. Hammam Antar; Haryati, Sakinah; Meata, Bhatara Ayi
Agrikan Jurnal Agribisnis Perikanan Vol. 18 No. 1 (2025): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v18i1.2475

Abstract

Processed food products like white bread are favored by various segments of Indonesian society. White bread is widely favored because of its delicious taste, affordable price, and convenience. However, the nutritional components of white bread products are generally dominated by carbohydrates with little protein and fiber. One way to enhance the nutritional components and create functional properties in white bread is by substituting wheat flour with duckweed flour. The potential of duckweed as a food ingredient is well-known due to its high protein and fiber content. Duckweed is also known to have the ability to act as a stabilizer, emulsifier, foaming agent, and thickener in added foods. This study aims to determine the optimal amount of duckweed flour substitution for the characteristics of white bread. The method used in this research is a Completely Randomized Design (CRD) consisting of 4 treatment levels (0%, 1%, 3%, and 5%) with 2 replications. This research has two main stages: the production of duckweed flour and the making of white bread. The testing parameters in this study include proximate analysis, crude fiber analysis, swelling power analysis, hardness analysis, slice appearance analysis, hedonic analysis, and Bayesian test. The substitution of 3% duckweed flour (F2) became the best treatment with proximate analysis showing moisture content of 3.47%, ash content of 4.67%, fat content of 2.61%, protein content of 14.09%, and carbohydrate content of 75.18%. Physical analysis showed a hardness of 1.905 N, a swelling power of 135.83%, and a good appearance of the slices.
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
Characteristics of the Functional Properties of Pepetek Fish Protein Isolate (Leiognathus sp.) with different pH treatments Siwi, Fiendy Sutan; Haryati, Sakinah; Aditia, Rifki Prayoga
Jurnal Perikanan Terpadu Vol 6, No 1 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 1
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i1.12062

Abstract

Common ponyfish (Leiognathus sp.) is a low-economic fish in Banten waters and is widely landed at the Nusantara Fisheries Port (PPN) Karangantu, Banten, with a production of 206.7 tonnes per year. Pepetek fish has a high protein content of 19.66%, so it has the potential as a raw material for making fish protein isolate. This study aims to determine the optimal protein solubility, pH, and characterisation of pepetek fish protein isolate as a food ingredient. The method of making pepetek fish isolate in this study was by performing a pH shift, which can effectively maintain fish meat protein. This study involved four treatment levels of protein solubility pH, specifically pH 10, pH 11, and pH 12, each with two replications. The research data was analysed using SPSS V29. All research data, including yield, pH value, proximate test, and protein functional properties, were analysed using ANOVA; if they were significantly different, Duncan's further test was carried out. The best protein isolate preparation of pepetek fish with different pH methods was at a protein solubility pH of pH 11. The resulting characteristics were a yield of 12.98%. The protein isolate from pepetek fish exhibits several physical characteristics related to its functional properties, including a Kamba density of 1.15 g/mL, 2.5% gel formation, an emulsion capacity of 1.31 g/mL, low emulsion stability, a foam capacity of 0.41 g/mL, a water absorption capacity of 2.74 g/mL, an oil absorption capacity of 2.79 g/mL, a water holding capacity (WHC) of 0.55 g/mL (55%), and solubility of 0.33 g/mL. The chemical characteristics of the protein isolate include a water content of 11.17% (bb), an ash content of 13.5% (bk), a fat content of 13.78% (bk), and a protein content of 72.64% (bk). The protein isolate produced by pepetek fish can be used as a food ingredient.
Optimasi Suhu Pengukusan Pada Kadar Albumin Ikan Kuniran (Upeneus sulphureus) Pratiwi, Santi Yasta; Haryati, Sakinah; Aditia, Rifki Prayoga
Akuatika Indonesia Vol 10, No 2 (2025): Jurnal Akuatika Indonesia (JAkI)
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan Universitas Padjadjaran, Grha. Kandaga (P

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jaki.v10i2.65014

Abstract

Albumin merupakan protein globular yang dapat larut dalam air dan memiliki peran penting dalam menjaga tekanan osmotik tubuh. Seseorang yang albumin dalam darahnya kurang dari 3,5 g/dL dikategorikan menderita hipoalbuminemia. Salah satu cara untuk mengatasinya dapat mengonsumsi Human Serum Albumin (HSA) yang harganya relatif mahal, sehingga diperlukan alternatif sumber albumin yang lebih ekonomis. Ikan kuniran merupakan hasil tangkapan sampingan  dengan nilai yang ekonomis rendah namun kadar albuminnya relatif tinggi. Albumin pada ikan mudah denaturasi akibat suhu pengukusan yang tinggi selama ekstraksi. Penelitian ini bertujuan untuk menentukan suhu ekstraksi yang optimum terhadap karakteristik albumin ikan kuniran (Upeneus sulphureus). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 3 taraf perlakuan yaitu perbedaan suhu pengukusan (35, 45, 55) yang diulang sebanyak 3 kali. Prosedur penelitian terdiri dari preparasi sampel ikan dan pembuatan albumin ikan. Analisis yang di lakukan yaitu pengujian rendemen, kadar albumin, proksimat dan asam amino. Hasil penelitian menunjukkan bahwa suhu pengukusan 55 merupakan perlakuan terbaik dengan kandungan albumin sebesar 7,49 mg/mL, rendemen 26,55%, kadar air 87,14%, kadar abu 1,25%, kadar protein 8,08% dan kadar lemak 2,32%. Komposisi asam amino ekstrak albumin ikan kuniran tertinggi berturut-turut yaitu asam glutamat (3,12%), asam aspartat (1,92) dan lisin (1,54%).
Substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai ingredient pangan pada pembuatan crackers roll tinggi kalsium: Substitution of tuna fish bone flour (Euthynnus affinis) as a food ingredient in the production of high calcium crackers roll Alim, Najwa Saidah Cantika; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6257

Abstract

Tuna bone flour is a waste product of fish meatball processing which is rich in calcium and has the potential to be used as a food substitute ingredient. An ingredient is a material or component used in making food products for a specific purpose, such as providing taste, texture, or nutritional content. Crackers roll was chosen as a substitution medium because it is a snack that is popular with teenagers, so it can be an alternative to increase calcium intake which is still low among Indonesian teenagers. This study aims to determine the best concentration of tuna bone flour substitution and the characteristics of crackers roll. The data analysis method used in chemical and physical parameters used a Completely Randomized Design (CRD) with ANOVA, organoleptic tests using a hedonic scale on a scale of 1–9 followed by the Kruskal-Wallis and Whitney U tests, and the best product treatment using the DeGarmo method. The results showed that the best crackers roll was produced from a 5% substitution of tuna bone flour, with a hedonic value of appearance of 5.93, aroma of 5.93, taste of 5.27, and texture of 6.13. The chemical content includes water content of 5.35%, ash 7.21%, protein 11.8%, fat 23.4%, carbohydrate 52.10%, calcium 479.11 mg/100 g and hardness 2823.3 gf. With these contents, this product has met the criteria as a high calcium food and has the potential to become a functional food innovation that is nutritious and has a selling value.
Sifat fisikokimia beras analog berbasis pati talas beneng dan pati jagung dengan substitusi agar dari rumput laut (Glacilaria sp.): Physicochemical properties of analog rice based on beneng taro starch and corn starch with agar substitution from seaweed (Glacilaria sp.) Khodijah; Aditia, Rifki Prayoga; Haryati, Sakinah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6310

Abstract

Analog rice is an artificial rice product that resembles the shape and texture of conventional rice. This study aimed to determine the optimal concentration of agar flour (Gracilaria sp.) substitution in the formulation of analog rice based on beneng taro starch and corn starch. A Completely Randomized Design (CRD) was used with four levels of agar flour concentration: 0%, 5%, 7.5%, and 10%. The research stages included the production of analog rice, evaluation of physical characteristics (whiteness degree, rehydration capacity, and expansion ratio), chemical properties (moisture, ash, fat, protein, carbohydrate), and hedonic test (appearance, aroma, taste, and texture). Data were analyzed using SPSS version 20.0, and the best treatment was determined using De Garmo’s effectiveness index. Nutritional Adequacy Rate (RDA) values were calculated using Microsoft Excel. The results showed that the best treatment was 7.5% agar flour substitution. The physical characteristics included an expansion ratio of 110%, rehydration capacity of 107%, and whiteness degree of 31.2%. The chemical composition consisted of 11.30% moisture, 1.89% ash, 0.18% fat, 1.73% protein, 84.80% carbohydrates (by difference), and 5.40% dietary fiber. The hedonic test results showed scores for appearance (5.07), smell (5.53), taste (5.10), and texture (6.03). These results indicate that the substitution of Gracilaria sp. agar flour can improve the physical, chemical, and sensory characteristics of analog rice.
Katakteristik pengembangan beras analog berbasis pati talas beneng (Xhantosoma undipes) dan jagung (Zea mays) dengan penambahan alginat (Sargassum sp): Characteristics of analog rice development based on taro starch (Xhantosoma undipes) andcCorn (Zea mays) with the addition of alginate (Sargassum sp) Lubis, Nur Ikhwani; Haryati, Sakinah; Aditia, Rifki Prayoga
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6343

Abstract

Most Indonesian people are highly dependent on rice consumption to meet their daily carbohydrate needs. This results in a high level of rice consumption that exceeds its production level. This can have an impact on food security in Indonesia. Making analog rice from beneng taro starch, corn starch and the addition of alginate is possible as an alternative to rice, in addition analog rice can also be used as a high-fiber functional food. The purpose of this study was to determine the best alginate addition formulation for the characteristics of analog rice made from beneng taro starch and corn starch. This study used a Completely Randomized Design (CRD) with 1 alginate concentration factor consisting of four levels, namely 0%, 1%, 2%, and 3%. Each treatment was repeated three times so that a total of 12 experimental units were obtained. The results showed that the addition of 3% alginate gave the best results. Physical analysis showed that the best formulation had a rehydration power of 197% and a swelling power of 111%. Chemical analysis showed that the best formulation contained 0.86% fat, 2.14% protein, 13% water, 0.55% ash, 71.66% carbohydrate, and 6.25% dietary fiber. This fiber content contributed about 62.7% of the recommended daily fiber intake for the general population. In terms of sensory, the 3% alginate formulation was also the most preferred by the panelists, especially in terms of appearance, odor, taste, and texture.
Mutu fillet ikan nila (Oreochromis niloticus) pada fase post mortem dengan pengawet dari ekstrak biji picung (Pangium edule Reinw) pada penyimpanan suhu dingin: Quality of tilapia fillet (Oreochromis niloticus) at post-mortem phase with preservative from picung seed extract (Pangium edule Reinw) at cold temperature storage Munandar, Aris; Febrisari, Yanti; Haryati, Sakinah; Surilayani, Dini
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4083

Abstract

Tilapia fillets are produced to be easier to process and are expected to increase fish consumption. Tilapia fillets with the addition of 60% picung seed extract had a post-mortem phase of 13 days. Picung seeds serve as preservatives because they contain antibacterial alkaloids, flavonoids, and tannins. Therefore, the quality of tilapia fillets with the addition of 60% picung seed extract needs to be studied. This study aimed to determine the quality of tilapia fillets during the post-mortem phase. ilapia fillets soaked in picung seed extract 60% for 30 minutes and stored at cold temperatures. Tilapia fillet quality parameters include pH, Total Plate Count (TPC), Total Volatile Base (TVB), and organoleptic Test (appearance, smell, and texture). Observations were conducted in the pre-rigor phase (1st day), rigor mortis (6th day), early post-rigor (10th day), and late (13th day). Data analysis was done by complete randomized design. The pH of the tilapia fillet in the pre-rigor to post-rigor phase is 6.34-6.45. The value indicates that the fillet is still of good quality. Based on TPC and TVB values, tilapia fillets have good quality until the sixth day (rigor mortis). TPC value in that phase is smaller than 5 x 10-5, 1.54 x 10-4 colonies/mL, while the TVB value is 22.24 mg N/100 g smaller than the standard (30 mg N/100 g). The parameters of appearance, smell, and texture have a value of more than 7 in the rigor mortis phase. The organoleptic value showed that tilapia fillets were of good quality until the rigor mortis phase for six days. Tilapia fillets have good quality until the rigor mortis phase based on SNI 2729: 2013). Such tilapia fillets have a shelf life and can be consumed until the sixth day.
Co-Authors Adit, Rifki Prayoga Aditia, Rifki Prayoga Alansar, Toufik Alim, Najwa Saidah Cantika Aris Munandar Aryani, Desy azis, Muhammad Amirruddiin Desy Arisandi Dini Surilayani, Dini Fatimah, Fanny Yulianti Febrisari, Yanti Firmansyah, Alfito Ginanjar Pratama 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 Nurwahyuni, Ida Nuryadin, Devi Faustine Elvina Pratama, Ginanjar Pratama, Ginanjar Pratama, Rifki Pratiwi, Santi Yasta Putri, Anne Mumtaza Ratna Sari, Dea Riandi, Rizki Rifki Prayoga Aditia Rochmah, Restu Nur Rosita, Wiwit Saad, Moch Sandi, Akbar Kurnia Sholihin, Vanny Rhamdanty Siwi, Fiendy Sutan Sulistyono, Bakti Surilayani, Dini Udin, Ato Wibawa, Fara Yuriyan, M. Hammam Antar Zulkarnaen Alhaq, Faiz Furqon