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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal AGROTEKNOLOGI Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia V-MAC (Virtual of Mechanical Engineering Article) Jurnal Sains dan Teknologi Jurnal Penelitian Chanos Chanos
Dewi Mutamimah
Study Program Of Fisheries Product Technology, Universitas PGRI Banyuwangi.
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

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Desain Inovasi Pengkondisian Suhu Air Pada Proses Pemijahan Kepiting Bakau Adi Pratama Putra; Muhamad Khoirul Anam; Dewi Mutamimah; Muhammad Zainal Roisul Amin; Anas Mukhtar
Virtual of Mechanical Engineering Article Vol 8 No 1 (2023): V-MAC
Publisher : Prodi Teknik Mesin Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak Suhu perairan berperan mengendalikan kondisi ekosistem perairan. Peningkatan suhu menyebabkan peningkatan dekomposisi bahan organic oleh mikroba. Perubahan suhu permukaan dapat berpengaruh terhadap proses fisik, kimia dan biologi di perairan tersebut. Suhu air yang baik adalah antara 25℃-30℃, pada derah yang suhu air nya relatif rendah atau pun tinggi perlu pemanas atau pendingin untuk mencapai suhu yang relatif stabil. Pada sensor suhu yan berbahan dasar logam, semakin tinggi suhu maka nilai resistansi akan semakin besar. Salah satu sistem pendingin yang biasa digunakan oleh masyarakat adalah lemari es. Sebagian besar lemari es menggunakan sistem refrigeraasi kompresi uap (SRKU) yang memiliki coefficient of performance (COP) yang tinggi dibandingkan sistem pendingin lainnya. Suhu air memang harus dipertahankan dalam hal budidaya jika suhu naik ikan akan stress sedangkan ada beberapa cara untuk mempertahankan suhu air bisa dengan TEC termoelektric control atau sistem kompresi dengan sistem pendinginan kompresor dengan freon. Penelitian ini bertujuan untuk mendesain inovasi pengkondisian suhu air pada proses pemijahan kepiting bakau. Kata kunci: suhu, sistem pendingin, kepiting
CHEMICAL CHARACTERISTICS OF Sardinella lemuru HEAD MEAL AS A RAW MATERIAL FOR MAKING PROCESSED FOOD Mutamimah, Dewi; Arista, Yuvita Lira Vesti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 19, No 3 (2023): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.19.3.164-167

Abstract

Lemuru is one of the abundant marine food in Banyuwangi and is used as raw material for canned fish. The production of lemuru (Sardinella lemuru) catches reaches 160 tons in 2023 based on data obtained from UPT PPP Muncar. and produces about 30-40% of the total weight of fish waste, which is around 48-64 Tons which has not been utilized optimally.head of fish is one of waste and can use as material in making food products. This research aimed to determine the chemical characteristics of  Sardinella lemuru head meal. The research method of chemical characteristics used was proximate analysis including moisture content by gravimetric method, protein conten by kjeldhal methodt, fat content by soxhlet method, ash content by dry ashing method and carbohydrate by different. The proximate content of lemuru head meal was 3,34% of moisture content, 19,76% of protein, 34,86% of  fat, 17,85% of ash and 24,19% of carbohydrate content.
Sifat Mekanik dan Kemampuan Biodegradasi Antimicrobial Bioplastic Berbasis Kulit Buah Naga Merah (Hylocereus polyrhizuz) dan Ekstrak Daun Biduri (Calotropis gigantea) Arista, Yuvita Lira Vesti; Mutamimah, Dewi
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.42930

Abstract

Plastic is often chosen as packaging for food products because it’s considered practical, non-corrosive, low cost, and able to withstand product water migration, but it’s difficult to degrade. So that need biodegradable plastic untuk handle that, but most of the biodegradable plastics that have been developed only focus on ease of degradation, do not focus on the microbial contamination problem. One alternative that can be developed is to make antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaves as an antimicrobial source. Until now there is no further information regarding the mechanical properties and degradation ability of antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaf waste. Therefore this research was carried out to determine the mechanical properties including tensile strength, modulus young, and elongation as well as degradation ability. The research was conducted using the completely randomized design factorial method which consists of 2 factors where the first factor was variation of the dragon fruit peel starch (P1: 15%, P2: 30%, P3: 45%, P4: 60%) and the second factor was the addition of biduri leaf extract (B1: 3%, B2: 6%, B3: 9%, B4: 12%. Research on the mechanical properties of elongation, tensile strength tests, and elongation at break tests was carried out using Mat. Testing Machine while Young's modulus testing uses tension testing. Antimicrobial bioplastic degradation capability testing using Aspergillus niger is calculated based on weight loss. The research results showed that the treatment with the addition of 15% dragon fruit peel starch (P1) had good mechanical properties ranging from tensile strength, modulus young, and elongation, while the addition of biduri extract had no effect. The best biodegradation ability was with the addition of 60% starch (P4). The use of starch in greater concentrations can reduce mechanical properties but increase biodegradation capacity. Keywords: antimicrobial packaging, biodegradable polymer, cross linkig, starch
DIFFERENT RAW MATERIAL EFFECT IN PREFERENCE LEVEL AND MOISTURE CONTENT OF SEASONING POWDER Mutamimah, Dewi; Mahesvarah, Titah; Envendi, Jefri
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12773

Abstract

Seasoning is widely used in many dishes for the example fried rice, meatball, chicken soup, beef stew for enhancing the flavor of food. The food will have a good taste by adding some seasoning. It will give umami taste and make people even more enjoying their meal. The purposes of this research were to know the preference level and moisture content of seasoning powder with different raw material. The analysis used in research were moisture content by gravimetric method and preference level consist of appearance, taste, aroma, texture by hedonic test. The moisture content of the anchovy, seaweed and white oyster mushroom seasoning were 10%, 20% and 15% respectively. The appearance levels were 3.7, 2.5, and 4.3. the taste level were 3.5, 1.8, and 4.5. The aroma levels were 1.9, 2.6 and 3.8. The texture levels were 2.6, 1.7 and 4.2.   
Co-Authors Adi Pratama Putra Akbar Hadi Anas Mukhtar Ani Novitasari Arfiati Ulfa Utami Bustami Ibrahim Envendi, Jefri Finatun Hasanah Iid Mufaidah Ike Kartika Anggraini Ilmiyah Hudaifah Irwan Prabowo Mahesvarah, Titah Megandhi Gusti Wardhana Muhamad Khoirul Anam Muhammad Zainal Roisul Amin Nadya Adharani Siti Tsaniyatul Miratis Sulthoniyah Sulistiono Wahyu Rifqi Maulana Wini - Trilaksani Yoga Aditya Yuvita Lira Vesti Arista Yuyu Wahyudin