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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal FishtecH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknologi & Industri Hasil Pertanian Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan SRIWIJAYA JOURNAL OF ENVIRONMENT
Wulandari Wulandari
Departement Of Fisheries Product Technology, Faculty Of Animal Science, Universitas Jambi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health

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Journal : Jurnal FishtecH

 1 
PENGARUH DEFATTING DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK FISIK GELATIN TULANG IKAN GABUS Wulandari Wulandari; Agus Supriadi; Budi Purwanto
Jurnal FishtecH Vol 2, No 1 (2013)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v2i1.1101

Abstract

The purpose of this research was to observe the effect of defatting and extraction temperature on the physical properties of snakehead fish bone gelatin. The Factorial Randomized Block Design was used with two factors of treatment and 2 replications. The different pretreatment (defatting and non-defatting) and three different extraction temperature (60, 70 and 80 0C). The parameters were yield, viscosity, gel strength and melting point. The best treatment was defatting with extraction temperature 70 oC had gel strength 202,9 bloom, viscosity 3,87 cP, melting point 22,5 oC and yield 3,53%.
Karakteristik Fisik dan Sensoris Bumbu Burgo Instan Ikan Gabus (Channa striata) dengan Perbedaan Suhu dan Waktu Pengeringan Wulandari Wulandari; Shanti Dwita Lestari; Indah Widiastuti; Chessy Anindia
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.10309

Abstract

Burgo merupakan salah satu menu makanan dengan bahanbdasar tepungktapioka danktepung beras kemudian dibentuk dengan cara digulung. Penelitian ini bertujuan untuk menentukan perlakuan suhu dan waktu pengovenan terbaik pada pembuatan bumbu kaldu burgo instan. Penelitian ini menggunakan analisis Rancangan Acak Kelompok dengan 2 faktor. Faktor I suhu pengeringan terdiri dari 3 level (60?, 80?, dan 100?) dan faktor II lama pengeringan terdiri dari 3 level (6 jam, 9 jam, 12 jam). Parameter  pengamatan meliputi warna, total padatan terlarut dan organoleptik. Hasil penelitian dengan perlakuan waktu dan suhu menunjukkan perbedaan signifikan terhadap nilai total padatan terlarut. Total padatan terlarut yang diperoleh  mengalami peningkatan, sejalan dengan bertambahnya waktu dan suhu pengovenan dan berpengaruh nyata terhadap waktu dan suhu pengovenan. Berdasarkan tabel hasil pengamatan jumlah tanggapan yang benar untuk warna, rasa, aroma, dan kenampakkan adalah 18, 18, 18, dan 19. Sedangkan berdasarkan tabel binomial diperoleh minimum tanggapan yang benar pada taraf 5% adalah 18, sehingga sampel yang tidak berbeda nyata pada warna (suhu 80? selama 12 jam), rasa (suhu 80? selama 9 jam), aroma, dan kenampakan (suhu 100? selama 6 jam). Hasil penelitian terbaik terdapat pada perlakuan yang menggunakan suhu 80? selama 12 jam dengan rerata total padatan terlarut 42,35 mg/L, dan hasil organoleptik mendekati sampel burgo pasaran pada warna (kekuningan) dan aroma
Studi Kesukaan Panelis Terhadap Tempe dari Biji Lotus (Nelumbo nucifera) dan Kedelai (Glycine max) Mairili Yana Sarti; Sherly Ridhowati; Shanti Dwita Lestari; Rinto Rinto; Wulandari Wulandari
Jurnal FishtecH Vol 8, No 2 (2019)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v8i2.9665

Abstract

This study aims to determine whether tempeh from lotus seeds can be accepted by panellist  through hedonic tests and hedonic quality. This research method uses a randomized block design (RCBD) with different proportions of lotus seeds as a treatment and repeated 3 times. Treatment with different proportions of lotus seeds is A0 (100% soybean seeds), A1 (50% soybean seeds-50% lotus seeds) and A2 (100% lotus seeds). The parameters of this study include sensory analysis of hedonic and hedonic quality (appearance, color, texture, aroma and taste). The hedonic quality sensory results significantly affect the appearance, texture, aroma and color while the hedonic effect significantly on the color but not significantly affect the taste, texture and aroma parameters. Tempe with the proportion of lotus seeds were as much as 50% better than 100% lotus seed tempeh, both of the characteristics of the quality of hedonic and hedonic.
Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair Herpandi Herpandi; Rinto Rinto; Indah Widiastuti; Sherly Ridhowati; Wulandari Wulandari; Puspa Ayu Pitayati; Eklin Meinatsya Putri
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.10255

Abstract

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.
Kandungan Gizi Ikan Lundu (Macrones gulio) Sebagai Bahan Baku Diversifikasi Produk Mutiara Mutiara; Susi Lestari; Wulandari Wulandari; Herpandi Herpandi; Dwi Inda Sari
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16080

Abstract

Catfish (Macrones gulio) is a freshwater fish that is widely distributed in the waters of South Sumatra. Information on the nutritional content of in Macrones gulio order to provide information on the nutritional value of lundu fish and can increase the prospects for product development can be displayed. The purpose of this study was to determine the nutritional composition of lundu fish. This research method used a completely randomized design (CRD) with 4 treatment factors, namely whole, fillet with skin, head, and bones and fins each performed 3 times in a row. Work procedures complete with sample preparation and collection, sample preparation and proximate analysis. Parameters observed were water content, fat content, protein content, ash content and carbohydrates. The different preparations on the body parts of lundu fish provide different nutritional content in each preparation treatment. Catfish (Macrones gulio) contains 14.52%-16.37% protein, 1.765%-11.76% ash, 2.06%-4.7% fat, and 0.72%%-11.56% carbohydrate content.
Karakteristik Kimia dan Profil Asam Lemak Ikan Nila Merah (Oreochromis sp.) dari Umur Panen Berbeda Laode Muhamad Hazairin Nadia; Wulandari Wulandari; Yunialdi Hapynes Teffu; Fatur Rahman Rustan; La Ode Abdul Fajar Hasidu
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.20056

Abstract

Red tilapia is in demand by the public as a consumption fish because it has several advantages, namely thick flesh and high nutritional value. This study aims to determine the chemical characteristics and fatty acid profile of red tilapia with harvesting ages of 16, 20 and 24 weeks. This research method used a completely randomized design (CRD) and each carried out 3 replications. The analysis used is the actorial pattern with one factor (16, 20 and 24 week harvesting age treatment). Data were analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at 95% confidence level. The results showed that the water and protein content increased with increasing harvesting age for red tilapia, while the ash and fat content decreased. The highest water and protein content at 24 weeks of harvest were 80.17% and 17.85%, respectively. Fatty acids in red tilapia consist of 4 SAFA, 1 MUFA and 3 PUFA. The highest fatty acid content of red tilapia, namely palmitic fatty acid, was 27.26% at harvest age of 24 weeks and increased with increasing harvest age.
Co-Authors Afriani, Afriani Agus Supriadi Basuni Hamzah BS Monica Arfiana Chessy Anindia Cynthia Aprita Sari Dwi Inda Sari Dyah Muji Rahayu Eklin Meinatsya Putri Fachry Abda El Rahman Fatur Rahman Rustan Filli Pratama Hasanah Hasanah Hasidu, La Ode Abdul Fajar Herpandi . Indah S Wahyuni Indah Widiastuti Indah Widiastuti Indah Widiastuti Laode Muhamad Hazairin Nadia Mairili Yana Sarti Mutiara Mutiara Pipih Suptijah Purwanto, Budi Puspa Ayu Pitayati Ridhowati, Sherly Rinto . Rinto Rinto Rizky Maharani Putri Sarwo Edy Wibowo Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Siregar, Ias Marroha Doli Susi Lestari Wiwaha Anas Sumadja Yatno Yunialdi Hapynes Teffu Zul Hermanto