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Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Deden Yusman Maulid
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 2 (2021)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.445-451

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).

PEMBUATAN KUE BARUASA DENGAN PENAMBAHAN TEPUNG TULANG IKAN TUNA (Thunnus sp) Deden Yusman Maulid; Alfiratul Hikma; Kusuma Arumsari; Endah Yuniarti
MARLIN Vol 4, No 1 (2023): (Februari) 2023
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V4.I1.2023.1-9

Penelitian ini merupakan penelitian yang bertujuan untuk menambah nilai gizi pada kue baruasa dari penambahan tepung tulang ikan serta dapat mengetahui konsentrasi terbaik pada penambahan tepung tulang ikan tuna pada formula kue baruasa dengan analisis nilai hedonik, dan mengetahui karakteristik kimia dan mutu hedonik dari formula terbaik. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi penambahan tepung tulang ikan tuna yang terbaik terhadap kadar kalsium dan organoleptik pada kue baruasa. Hasil terbaik diambil dari uji hedonik yaitu pada P0 dan P3. Pada P0 (tanpa pe nambahan tepung tulang ikan tuna) yang menghasilkan, uji hedonik warna 4,32, hedonik aroma 4,32, hedonik rasa 4,32 dan hedonik tekstur 4,4. kadar air (9,90%), kadar abu (0,76%), kadar protein (9,46%), kadar lemak (16,13%), dan kadar kalsium 1,14%. Pada P3 (penambahan tepung tulang ikan tuna) yang menghasilkan, uji hedonik warna 3,2, hedonik aroma 3,2, hedonik rasa 3,44 dan hedonik tekstur 3,2. kadar air (9,97%), kadar abu (11,16%), kadar protein (6,13%), kadar lemak (36,03%), dan kadar kalsium 42,84%Aim of the risearch to increase the nutritional value of baruasa cake from the addition of fish bone meal and to find out the best concentration of adding tuna fish bone meal to the baruasa cake formula by analyzing the hedonic value, and knowing the chemical characteristics and hedonic quality of the best formula. The purpose of this study was to determine the best concentration of tuna bone meal addition to calcium and organoleptic levels in baruasa cake. The best results were taken from the hedonic test, namely at P0 and P3. At P0 (without the addition of tuna bone meal), the color hedonic test was 4.32, aroma hedonic was 4.32, taste hedonic was 4.32 and texture hedonic was 4.4. water content (9.90%), ash content (0.76%), protein content (9.46%), fat content (16.13%), and calcium content 1.14%. In P3 (the addition of tuna fish bone meal) which resulted, the color hedonic test was 3.2, the aroma hedonic test was 3.2, the taste hedonic test was 3.44 and the texture hedonic test was 3.2. water content (9.97%), ash content (11.16%), protein content (6.13%), fat content (36.03%), and calcium content 42.84%

UTILIZATION OF BY-PRODUCTS OF KUNIRAN FISH SURIMI PROCESSING (Upeneus moluccensis) IN THE MAKING OF FISH BALLS Widya Pangestika; Deden Yusman Maulid; Mochammad Rizky Arfipratama
Aurelia Journal Vol 5, No 1 (2023): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i1.11787

Making Fish balls with the addition of flour as a by-product of processing kuniran fish surimi (Upeneus moluccensis). Fish balls with the addition of flour as a by-product of surimi processing aims to make a diversification of processed fish-based products economically. The use of flour as a by-product of surimi processing as an additional ingredient in making fish balls can increase the nutritional value of fish ball products. Parameters observed were hedonic test (color, aroma, texture, taste and overall) as well as physiochemical analysis which included protein content, water content, and gel strength. In the addition of 10% surimi flour, the treatment of fish balls was the most preferred by the panelists with a color score of 3.8 (likes), aroma 3.5 (likes), texture 3.8 (likes), taste 4.1 (likes), and overall 3.9 (likes). In addition, the results of physiochemical tests, obtained test results data that have differences in each formulation. The results of the water content test for fish balls P1 were 68.90%, fish balls P2 were 64.84%, and fish balls were P3 60.80%. For the test results, the protein content of fish balls P1 was 8.89%, fish balls P2 was 12.66, and fish balls were P3 14.48. Fish balls with the addition of flour as a by-product of processing kuniran fish surimi have met the fish balls standard SNI 01-7266-2014.

PELATIHAN PEMBUATAN STEAK IKAN NILA DI DESA CINTAKARYA, KABUPATEN PANGANDARAN Widya Pangestika; Nusaibah Nusaibah; Kusuma Arumsari; Deden Yusman Maulid; Arpan Nasri Siregar; Tri Rahayu Andayani
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2024)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v5i1.3756

Desa Cintakarya yang terletak pada Kecamatan Parigi, Kabupaten Pangandaran, merupakan desa yang dikenal dengan desa budidaya ikan nila. Banyaknya bahan baku ikan nila hasil budidaya di desa ini menumbuhkan semangat masyarakat sekitar untuk terus berinovasi dalam melakukan pengolahan pasca panen untuk memperpanjang masa simpan produk perikanan ini. Selama ini, masyarakat di Desa Cintakarya hanya mengolah ikan nila dengan cara dibakar saja. Padahal, masih banyak jenis olahan diversifikasi produk perikanan lainnya yang dapat dihasilkan untuk membuka peluang usaha baru dan meningkatkan ekonomi masyarakat pada desa tersebut. Salah satu jenis produk olahan perikanan yang inovatif dan mampu mendorong penjualan produk hasil pengolahan pasca panen adalah steak ikan nila. Steak ikan nila merupakan hasil pengembangan produk berbahan baku ikan nila dengan rasio penggunaan ikan nila terhadap tepung tapioka adalah 6,67:1. Pelatihan yang dilaksanakan pada hari Rabu, tanggal 21 Juni 2023 di Blok Nyalindung, Desa Cintakarya ini dihadiri oleh 10 orang ibu PKK. Metode yang digunakan pada pelatihan ini adalah praktik langsung. Steak ikan nila diolah dengan cara mencetak adonan bakso ke dalam bentuk steak, kemudian dipanggang di atas pemanggang hingga berwarna kecoklatan. Selain pengolahan, masyarakat juga diberikan pendampingan dalam mengemas produk. Produk dapat dikemas menggunakan kemasan thinwall agar lebih menarik perhatian dan meningkatkan daya jual. Tujuan kegiatan ini adalah untuk memberikan informasi kepada Masyarakat Desa Cintakarya terkait salah satu jenis produk diversifikasi olahan hasil perikanan agar pengetahuan dan ketrampilan masyarakat dalam mengolah ikan nila ke dalam bentuk steak ikan dan cara pengemasannya dapat meningkat.

PELATIHAN PEMBUATAN STEAK IKAN NILA DI DESA CINTAKARYA, KABUPATEN PANGANDARAN Widya Pangestika; Nusaibah Nusaibah; Kusuma Arumsari; Deden Yusman Maulid; Arpan Nasri Siregar; Tri Rahayu Andayani
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2024)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v5i1.3756

Desa Cintakarya yang terletak pada Kecamatan Parigi, Kabupaten Pangandaran, merupakan desa yang dikenal dengan desa budidaya ikan nila. Banyaknya bahan baku ikan nila hasil budidaya di desa ini menumbuhkan semangat masyarakat sekitar untuk terus berinovasi dalam melakukan pengolahan pasca panen untuk memperpanjang masa simpan produk perikanan ini. Selama ini, masyarakat di Desa Cintakarya hanya mengolah ikan nila dengan cara dibakar saja. Padahal, masih banyak jenis olahan diversifikasi produk perikanan lainnya yang dapat dihasilkan untuk membuka peluang usaha baru dan meningkatkan ekonomi masyarakat pada desa tersebut. Salah satu jenis produk olahan perikanan yang inovatif dan mampu mendorong penjualan produk hasil pengolahan pasca panen adalah steak ikan nila. Steak ikan nila merupakan hasil pengembangan produk berbahan baku ikan nila dengan rasio penggunaan ikan nila terhadap tepung tapioka adalah 6,67:1. Pelatihan yang dilaksanakan pada hari Rabu, tanggal 21 Juni 2023 di Blok Nyalindung, Desa Cintakarya ini dihadiri oleh 10 orang ibu PKK. Metode yang digunakan pada pelatihan ini adalah praktik langsung. Steak ikan nila diolah dengan cara mencetak adonan bakso ke dalam bentuk steak, kemudian dipanggang di atas pemanggang hingga berwarna kecoklatan. Selain pengolahan, masyarakat juga diberikan pendampingan dalam mengemas produk. Produk dapat dikemas menggunakan kemasan thinwall agar lebih menarik perhatian dan meningkatkan daya jual. Tujuan kegiatan ini adalah untuk memberikan informasi kepada Masyarakat Desa Cintakarya terkait salah satu jenis produk diversifikasi olahan hasil perikanan agar pengetahuan dan ketrampilan masyarakat dalam mengolah ikan nila ke dalam bentuk steak ikan dan cara pengemasannya dapat meningkat.

PEMANFAATAN RUMPUT LAUT (Sargassum sp.) SEBAGAI BAHAN BAKU PEMBUATAN PELEMBAB BIBIR Widya Pangestika; Satriya Abrian; Deden Yusman Maulid; Vipi Herawati
MARLIN Vol 5, No 1 (2024): (FEBRUARI) 2024
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V5.I1.2024.11-24

Pelembab bibir merupakan produk yang mengandung bahan-bahan bermanfaat dengan tujuan untuk melembabkan, melindungi bibir tidak mudah kering dan pecah-pecah. Rumput laut coklat dengan jenis Sargassum sp memiliki kandungan antioksidan tinggi sehingga dimanfaatkan sebagai bahan pembuatan pelembab bibir. Pembuatan pelembab bibir ini bertujuan untuk menghasilkan produk pelembab bibir dengan penambahan Sargassum sp, mengetahui karakteristik fisik produk berupa: pH dan homogenitas, tingkat penerimaan konsumen, daya simpan produk, dan kelembaban pelembab bibir. Penelitian ini menggunakan empat perlakuan penambahan bubur rumput laut Sargassum sp, yaitu: kontrol (tanpa penambahan rumput laut), F1 (dengan penambahan Sargassum sp. 10 g), F2 (dengan penambahan Sargassum sp. 15 g), F3 (dengan penambahan Sargassum sp. 20 g). Hasil dari pengujian pH pada pelembab bibir yaitu kontrol 4,6; F1 5,3; F2 5,7; dan F3 5,8. Dari hasil uji homogenitas, diketahui bahwa perlakuan kontrol adalah satu-satunya perlakuan yang memiliki tekstur produk yang homogen. Perlakuan terbaik yang didapatkan berdasarkan tingkat kesukaan melalui uji hedonik oleh panelis yaitu pada P1 dengan nilai parameter aroma 3,57 (netral) warna 4,24 (suka) dan tekstur 4,18 (suka). Berdasarkan uji daya simpan produk pelembab bibir pada suhu ruang dapat bertahan selama lebih dari 35 hari. Berdasarkan hasil penelitian ini, diketahui bahwa Sargassum sp. Dapat ditambahkan ke dalam pelembab bibir dengan tujuan untuk menambah daya kelembaban produk.

Proximate and Organoleptic Analysis of Crackers With The Addition of Tuna Fish Bone Meal (Thunnus sp) Nusaibah, Nusaibah; Hutabarat, Zulhasbi; Widianto, David Indra; Abrian, Satriya; Maulid, Deden Yusman; Pangestika, Widya; Arumsari, Kusuma
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Solid waste from the tuna fish processing industry produces a very abundant amount of waste and has not been utilized properly, even though one type of waste, namely fish bones, has high proximate nutritional content. Tuna fish bone meal is one of the uses fish bone waste treatment which is suitable as additional ingredient for making crackers to add proximate value to the product. Therefore, a study was conducted to determine the proximate and organoleptic content of crackers with the addition of tuna fish bone meal. From this study, the highest organoleptic (hedonic) test results were obtained in the addition of 5% tuna fish bone meal, then proximate test was carried out with a water content value of 7.89%, ash content 23.26%, fat content 5.21%, carbohydrate content is 58.4% and protein content is 5.24%. While the crackers without the addition of tuna bone meal had a water content of 7.40%, ash content of 14.06%, fat content of 4.21%, carbohydrate content of 70.86% and protein content of 3.47%. These results indicate that the proximate content, especially protein, fat and mineral content in the crackers with the addition of tuna is higher than the crackers without the addition of tuna bone meal.

The Proximate Content of Mackerel Fish (Scomberomorus commerson) with Different Drying Methods Maulid, Deden Yusman; Putra, Ronald Septiawan; Nusaibah, Nusaibah; Abrian, Satriya; Pangestika, Widya; Arumsari, Kusuma; Yuniarti, Endah
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish skin is one of kind by-products of the fillet industry and the fish processing industry. Mackerel skin has not been used optimally, although it has good economic potential and has high nutritional content. This study aims to obtain the best drying method based on the proximate content produced in mackerel fish skin chips. The drying method used are natural drying using sun dried and artificial drying method using oven dried. The parameter observed was the proximate content of mackerel chips. The proximate content was obtained using the AOAC(2005) method. The results of the proximate test on mackerel skin chips with oven drying method are: the value of water content 12.85%, ash content of 16.12%, fat content of 17.74%. Carbohydrates 24,00%, Protein content 28,91%. While the proximate value using the sun drying method contains 9.21% moisture, 6.73% ash content, 17.74% fat content, 40.66% carbohydrates, and 29.95% protein content. The best drying method is obtained by sun dried method because it gives the smallest moisture (9.21%) and the highest protein content (29.95%).

Protein Content and Physical Characteristics of Chocolate Coated Manyung Fishtick (Arius thalassinus) Abrian, Satriya; Widianto, David Indra; Iskandar, Amri; Pangestika, Widya; Maulid, Deden Yusman; Nusaibah, Nusaibah; Arumsari, Kusuma
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Catfish (Arius thalassinus) is one of favourite consumed fish in pangandaran. It is widely used as a raw material for jambal roti salted fish. Apart from being used as salted fish, Catfish can also be processed into Fishstick which are rich in protein. The purpose of this reaserach is to determine the protein content and physical characteristic of Chocolate Coated Manyung Fishtick. Catfish meat used in the manufacture of fishstick is 0 %, 20%, 30%, 40%. The Protein contents were analysed using Kjeldahl methode. The result showed that fishtick with 40% Catfish meat has the highest protein content of 3,89%. The addition of Catfish meat had a significant effect on the characteristics of organoleptic properties. Based on hedonic testing, fishtick with the concentration of 40% fish meat is a formulation with the best acceptance to an aroma value of 7,63, a taste of 7,43 and a color of 7,17 wich indicates the spesification of the average value. The result of self life test also showed that the fishtick with concentration of 30% fish meat is the most durable according to aroma, taste, and texture analysis.

The Production of Crude Fish Oil from Trimming, Belly, and Head of Catfish (Pangasius pangasius) Pangestika, Widya; Karim, Sholekha Nur; Setiawati, Natalia Prodiana; Arumsari, Kusuma; Maulid, Deden Yusman; Nusaibah, Nusaibah; Abrian, Satriya
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Fish oil is an extraction that comes from the tissue in fish which contains nutrients that are good for health. Catfish (Pangasius pangasius) is a type of fish that is widely cultivated in Indonesia. The oil content in catfish is quite a lot so it is suitable for use in making fish oil. Health supplements are products with the aim of maintaining, improving health as well in addition to the need for this substance. This research aims to determine the process of make fish oil, increasing the selling value of catfish as a health supplement. The test parameter in this research were to determine the free fatty acid, water content, and organoleptic content of fish oil. This research was conducted on three treatments with different types of raw materials, namely the body parts of catfish including belly, trimming and fish head. The most yield results are at fish oil with belly materials for catfish, is 35%. The water content and free fatty acids contained in fish oil in each treatment met the existing standards. From the results of observations of turbidity, color, and odor, it is known that fish oil obtained from the belly is better than fish oil from other parts.

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