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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Marine Research Agrointek Jurnal Kelautan : Indonesian Journal of Marine Science and Technology REKAYASA Jurnal Ilmiah Pangabdhi Jurnal Akuatiklestari Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Perikanan
Hafiludin, H
Jurusan Kelautan Dan Perikanan Fakultas Pertanian Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Engineering Environmental Science Physics Social Sciences Other

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Journal : Agrointek

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Pengaruh metode pelelehan (thawing) terhadap mutu udang vaname (Litopenaeus vannamei) Hafiludin Hafiludin; Fitri Hidayatun Najah
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15904

Abstract

One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged. The freezing process is one of the handling techniques for vannamei shrimp products. Shrimp frozen before being processed needs to be refreshed by thawing. This study aims to determine the effect of the thawing method on the quality of vannamei shrimp (Litopenaeus vannamei) physically, chemically, and biologically. The analysis used in this study included proximate, total plate count (TPC), and organoleptic analysis. The treatment of differences in the thawing method on the quality of vannamei shrimp chemically, biologically, and physically was done by soaking frozen white vannamei shrimp and draining it with running water. Analysis of the data used is the paired sample T-test (paired T-test) and the Mann-Whitney test. The results of the proximate analysis of vannamei shrimp samples with thawing rinse treatment obtained water content of 73.425% ± 0.04; ash content of 1.246% ± 0.02; fat content of 0.73% ± 0.12; and protein content of 19.515% ± 0.24. The results of the proximate analysis of vannamei shrimp samples with soaked thawing treatment obtained water content of 72.635% ± 0.43; ash content of 1.246% ± 0.05; fat content of 0.745% ± 0.12; and protein content of 19.625% ± 0.64. The results of the TPC analysis of the vannamei shrimp with rinse thawing treatment were 3.2 x 103 colonies/g, and the results of the TPC analysis of the vannamei shrimp with soaked thawing treatment were 3.0 x 103 colonies/g. The organoleptic values obtained in vannamei shrimp samples with rinse and soak thawing treatments were 8.27 and 8.03. Frozen vannamei shrimp are still fresh and safe for consumption.
Pemanfaatan tepung rumput laut (Eucheuma cottonii) sebagai bahan baku pembuatan sabun transparan pelembab kulit Ama Tasya'ul Hikmah; Hafiludin Hafiludin
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.23512

Abstract

Seaweed (Seaweed) is one of the country's leading commodities in the fisheries sector which has the potential to be widely developed. Seaweed can be used as a cosmetic ingredient. One of the cosmetic products made from seaweed is soap. The carrageenan content in soap functions to moisturize the skin. This research used the Completely Randomized Design (CRD) method with the aim of determining the characterization of raw materials consisting of proximate analysis and characteristics of seaweed transparent solid soap including pH test, soap foam test, irritation test, sensory test and moisture test. Soap making used 4 different treatments with the addition of seaweed (F0: control), (F1: 1 g), (F2: 2 g) and (F3: 3 g). The results of the characterization of fresh, dry and flour Eucheuma cottonii seaweed raw materials were analyzed for water, ash, fat, fiber and protein content and had different nutritional content. The addition of Eucheuma cottonii seaweed flour had no significant effect (p.0.05) on the characteristics of seaweed soap which had a pH range of 10.29-10.45 and soap foam of 12.18-13.13 cm. Irritation tests were carried out on 12 panelists and 0 % found redness, itching and roughness. Sensory tests (transparency, aroma and impression after use) were carried out on 30 panelists and it was found that there were significant differences in soap transparency in each formula (p0.05) and no significant differences in aroma and impression after using soap (p0.05). . The results of the moisture test using a skin analyzer showed that the panelists' skin moisture before using transparent soap ranged from 38.81-39.36 % and after using transparent soap it ranged from 45.63-47.09 %. The transparent solid soap formulation provided a significant skin moisturizing effect (p0.05). The highest humidity is in F3, namely by adding 3 g of seaweed flour (Eucheuma cottonii).
Co-Authors AB. Chandra Adyos Bobby Chandra Akhmad Farid Ama Tasya'ul Hikmah Ardhiya Pramesti Regita Cahyani Aries Dwi Siswanto Ary Giri Dwi Kartika Asih, Eka Nurrahema Ning Ayu Nadila Insani Ayu Sulistiani Chandra, AB Chandra, Adyos Bobby Chandrawati, Mehry Cindera Nur Hayati Dhito Maulana Andriansyah Dyah Putri Wulansari Elfira Puspa Sugianti Erika Noviyana Efendy Erpiana Damayanti FA, Hanifah Fitri Hidayatun Najah Fitria Hersiana Afifa Haryatik, Dewi Haryo Triajie Haryo Triajie Ike Hidhayatul Sholehah Jihan Mayang Sari Kirno Marjuki Layla Regita Cahyani Makhfud Efendy, Makhfud Meria Zakiyah Alfisuma Mojiono, Mojiono Muhammad Zainuri Nurjanah Nurjanah Nuzula, Nike Ika PFD, Yanti Prameswari, Desti Yulia Radika Pratiwi, Wiwit Sri Wedi Pratiwi, Wiwit Sri Werdhi Putri Alfatika Indriati Putri, Intan Dian Kusumaning S R Wahyudi Salsabila, Marwa Sari Mustika Wati Silawati, Anis Silvi Qodrunnada SLAMET BUDIARTO Tania, Irene Dyas Tartila Syafitri TATI NURHAYATI Wiwit Sri Werdi Pratiwi, Wiwit Sri Werdi Yudhita Perwitasari