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All Journal Jurnal Ilmu dan Teknologi Kelautan Tropis Media Teknologi Hasil Perikanan Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal ALKIMIA : Jurnal Ilmu Kimia dan Terapan Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia JCOMENT (Journal of Community Empowerment) Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan DEVOTE: Jurnal Pengabdian Masyarakat Global Journal Prima Health Science
Mismawati, Andi
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Mulawarman, Samarinda
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Komposisi Proksimat dan Profil Mineral Tulang dan Sisik Ikan Papuyu (Anabas testudineus) Sukma Sukma; Andi Mismawati; Bagus Fajar Pamungkas; Seftylia Diachanty; Ita Zuraida
Media Teknologi Hasil Perikanan Vol. 10 No. 3 (2022)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.10.3.2022.36798

Abstract

Papuyu fish (Anabas testudineus) or also known as betok fish is a native Indonesian fish that is scattered in some area of freshwater such as in Kalimantan, Sumatra and Java. Information about the chemical characteristics of the bones and scales is currently limited. This study aims to determine the proximate composition and mineral profiles of the bones and scales of papuyu fish. The characteristics observed including the percentage of non edible portion, pH, proximate and minerals. Research data are presented in mean and standard deviation values as well as in table and histogram formats. Proximate analysis includes moisture content, ash, fat and protein, whereas analysis of mineral content including calcium, phosphorus, zinc, iron, potassium and sodium. The proportion of fish bone and scales are presented in percentage which have percentation of both bones of 1.67% and scale of 0.67%. The proximate values of papuyu fish bones in wet basis include the water content of 10.07%, ash content of 32.28%, fat 4.42% and protein content of 50.26%. The proximate values of papuyu fish scale in wet basis include the water content of 9.21%, ash content of 31.74%, fat of 3.49% and protein of 49.29%. The minerals profiles of the bone such as calcium, iron, potassium and sodium are higher than mineral from scale.Keyword:     Anabas testudineus, bone, scale, proximate, mineral profile. Ikan papuyu (Anabas testudineus) atau disebut juga ikan betok adalah jenis ikan asli Indonesia yang tersebar di beberapa perairan seperti Kalimantan, Sumatera dan Jawa. Informasi tentang karakteristik kimia tulang dan sisik ikan papuyu saat ini masih terbatas. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan profil mineral tulang dan sisik ikan papuyu. Karakteristik yang diamati meliputi persentasi non edible portion, keasaman (pH), proksimat dan mineral. Data hasil penelitian disajikan dalam nilai rata-rata dan standar deviasi serta dalam format tabel dan histogram. Analisis proksimat meliputi kadar air, kadar abu, lemak dan protein, sedangkan analisis kandungan mineral meliputi kalsium, fosfor, seng, besi, kalium dan natrium. Nilai proporsi tulang ikan papuyu sebesar 1,67% dan sisik ikan papuyu sebesar 0,67%. Nilai proksimat tulang ikan dalam berat basah meliputi kadar air sebesar 10,07%, kadar abu 32,28%, lemak 4,42% dan kadar protein 50,26%. Nilai proksimat sisik ikan papuyu dalam berat basah meliputi kadar air 9,21%, kadar abu 31,74%, lemak 3,49% dan protein 49,29%. Kadar kalsium, besi, kalium dan natrium pada tulang ikan papayu lebih tinggi daripada bagian sisiknya.Kata kunci:       Anabas testudineus, tulang, sisik, proksimat, profil mineral.
PENAMBAHAN EKSTRAK BUAH PEDADA ( Sonneratia alba) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMBUATAN SKIN LOTION Iin Fatminati; Andi Noor Asikin; Ita Zuraida; Irman Irawan; Andi Mismawati
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 2 (2022): JKPT Desember 2022
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v5i2.10679

Abstract

Skin lotionmerupakan sediaan topikal perawatan kulit dalam produk kosmetika yang berfungsi dalam melembabkan kulit serta melindungi kulit dari pengaruh buruknya paparan cahaya matahari yang dapat menyebabkan sunburn. Tujuan penelitian ini adalah untuk mengetahui senyawa metabolit sekunder yang terdapat di dalam buah pedada (Sonneratia alba) sebagai antioksidan alami pada formulasi skin lotion. Perlakuan berupa penambahan konsentrasi esktrak buah pedada yaitu P0 (0% kontrol), P1(ekstrak 0,5%), P2 (ekstrak 1%), P3 (ekstrak 1,5%), P4 (ekstrak 2%) dianalisis menggunakan RAL sebanyak 3 kali ulangan. Keragaman data dianalisis menggunakan ANOVA dan uji lanjut DMRT. Parameter pengujian mencakup: fitokimia, homogenitas, derajat keasaman (pH), daya sebar, viskositas, serta aktivitas antioksidan. Penelitian menunjukkan hasil ekstrak buah pedada memiliki senyawa alkaloid, flavonoid, kuinon fenolik, steroid, dan juga saponin. Skin lotionyang dihasilkan memiliki karakteristik homogen, pH rata-rata berkisar antara 5,62-7,24, viskositas rata-rata berkisar antara 13.304-26.899 cP, daya sebar rata-rata 6,3-6,9 cm, aktivitas antioksidan (nilai IC50) rata-rata berkisar antara 32,42-133,30 ppm. Perlakuan terbaik berdasarkan aktivitas antioksidan dan karakteristik skin lotionterdapat pada perlakuan P3 (ekstrak 1,5%) dengan nilai IC50 sebesar 43,67 ppm dan memenuhi syarat berdasarkan SNI.
Antibacterial Activity of N-Hexan and Ethyl Asetet Fraction of Ethanol Extract of Red Atai (Plagiogyria pycnophylla (Kunze) Mett.) Leaves on Propionibacterium acnes Bacteria Reksi Sundu; Nurul Fatimah; Andi Mismawati
Journal Prima Health Science Vol 1 No 1 (2019): Oktober
Publisher : LPPM STIKes Prima Indonesia

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

Abstract

Ferns are cormophyte plants with spore, which can live anywhere.The number of ferns and their spread is high, especially in tropicalrain areas. The purpose of this study was to determine theantibacterial activity of the n-hexane and ethyl acetate fraction ofethanol extract of the red atai fern (Plagiogyria pycnophylla (Kunze)Mett.) leaves against Propionibacterium acnes bacteria. The stages ofthe study were sample collection, extraction, fractionation,phytochemical screening and antibacterial activity testing using theKirby-Bauer disc diffusion method. The results showed that the nhexanefraction each of 2,5%; 5%; 10% and 20% concentrations hada medium category with successive inhibition zone diameter values of7,20 mm ± 0,60; 7,55 mm ± 0,07; 7,56 mm ± 0,48 and 7,73 mm ±0,88. The ethyl acetate fraction at a concentration of 2.5%, 5% and10% had medium category inhibition with diameter of inhibitionzones respectively 7,97 mm ± 0,81; 8,55 mm ± 0,49 and 9,12 mm ±0,35, while at a concentration of 20% have strong category (13,73mm ± 0,75). From the results of the above study, it can be concludedthat the n-hexane and ethyl acetate fraction of the ethanol extract ofthe red atai fern (Plagiogyria pycnophylla (Kunze) Mett.) leaves haveantibacterial activity against Propionibacterium acnes.
The Study of Cotton Extraction by Using Microwave Assisted Kusumattaqiin, Fataa; Fitriyana, Fitriyana; Halim, Abdul; Mismawati, Andi
ALKIMIA Vol 4 No 2 (2020): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (621.247 KB) | DOI: 10.19109/alkimia.v4i2.5750

Abstract

This work aimed to learn the effect of concentration, temperature, and time of extraction toward physical appearances and also changes in lattice parameters. The failed extraction was exhibited by black, transparent, and undissolved cotton. Meanwhile, successful products were indicated by the white suspension. This research was carried out by using the microwave-assisted machine to extract the cotton. The optimum conditions were reached at 55% acid concentration, 30°C reaction temperature, varied time reaction from 1 to 15 minutes. The refinement by using Rietica’s software and Le Bail’s method showed that the extraction product in a monoclinic crystal structure. It was found the compatibility between experimental data and calculation results. The refinement references were a = 0.82 nm, b = 1.03 nm, c = 0.78 nm, α = γ = 90 º and β = 84. Lattice parameter after hydrolysis was greatly different with cotton, mainly in a.
Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp. Sali, Renzy; Mismawati, Andi; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.43188

Abstract

Fish balls containing high protein but low in fiber need to be diversified to increase the nutritional value while reducing the cost of raw materials. Kappaphycus alvarezii seaweed is rich in fiber and the price is relatively cheaper, so it has the potential to be used as raw material for making fish balls. This study aims to determine the physicochemical characteristics and consumer acceptance of catfish meatballs (Clarias sp.) with the addition of K. alvarezii seaweed. The study used a completely randomized design with four treatments, namely the percentage of seaweed substitution for fish meat (w/w) namely 40%, 50%, 60% and 0% (control) with three replications. Parameters observed were proximate composition, whiteness degree, and hedonic test. The addition of seaweed increased the water content, ash, carbohydrates and whiteness value of fish balls but decreased the protein and fat content. Consumers still prefer the formulation of fish balls without the addition of K. alvarezii seaweed, but that is close to consumer preferences with the addition of 40% seaweed.
Karakteristik Fisikokimia dan Penerimaan Konsumen Kerupuk Rumput Laut Kappaphycus alvarezii: Physicochemical Characteristics and Consumer Acceptance of Seaweed Crackers Kappaphycus alvarezii Angga Pradana Putra; Zuraida, Ita; Andi Mismawati; Irman Irawan; Seftylia Diachanty
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.46383

Abstract

Kappaphycus alvarezii is widely used because it contains agar, carrageenan, porpyran, furcelaran and phycobilin pigments (consisting of phycoerethrin and phycocyanin). Optimization of the utilization of K. alvarezii still needs to be improved in an effort to diversify processed products from seaweed. One of the processed seaweed products that can be developed is crackers. This research was conducted to determine the physicochemical characteristics and consumer acceptance of K. alvarezii seaweed crackers. The treatment used in this study included 3 main ingredients, namely K.alvarezii seaweed, wheat flour, and tapioca flour. Data were processed using a completely randomized design (CRD) and continued with Tukey test at 95% confidence level. The results showed that K.alvarezii seaweed crackers had a moisture content between 11.41-14.52%, protein content 6.03-9.58%, fat content 3.51-5.68, and ash content 2.58 -4.11%. The protein content of seaweed crackers meets SNI 0272-2000 standards, but the ash content and moisture content of the crackers do not meet SNI standards. The degree of whiteness of the seaweed crackers ranged from 50.69-61.30%, the swelling power of the crackers ranged from 41.10-92.27%. Based on consumer acceptance, treatment P2 with a concentration of 40% seaweed, 12% wheat flour, and 28% tapioca flour was the most preferred treatment by consumers with an overall preference range of 5.40-6.57 (rather like to like very much). Keywords: Kappaphycus alvarezii, Physicochemical Characteristics, Crackers, Consumer Acceptance.   Kappaphycus alvarezii banyak dimanfaatkan karena mengandung agar, karaginan, porpiran, furcelaran maupun pigmen fikobilin (terdiri dari fikoeretrin dan fikosianin). Optimalisasi pemanfaatan K. alvarezii masih perlu ditingkatkan dalam upaya diversifikasi produk olahan dari rumput laut. Salah satu olahan produk rumput laut yang bisa dikembangkan adalah kerupuk. Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen kerupuk rumput laut K. alvarezii. Perlakuan yang digunakan pada penelitian ini meliputi 3 bahan utama yaitu rumput laut K.alvarezii, tepung terigu, dan tepung tapioka. Data diolah menggunakan Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa kerupuk rumput laut K.alvarezii memiliki kadar air antara 11,41-14,52%, kadar protein 6,03-9,58%, kadar lemak 3,51-5,68, dan kadar abu 2,58-4,11%. Kadar protein kerupuk rumput laut telah memenuhi standar SNI 0272-2000, namun kadar abu dan kadar air kerupuk belum memenuhi standar SNI. Derajat putih kerupuk rumput laut berkisar antara 50,69-61,30%, daya kembang kerupuk berkisar antara 41,10-92,27%. Berdasarkan penerimaan konsumen, perlakuan P2 dengan konsentrasi rumput laut 40%, tepung terigu 12%, dan tepung tapioka 28% merupakan perlakuan yang paling disukai konsumen dengan rentang kesukaan keseluruhan sebesar 5,40-6,57 (agak suka sampai sangat suka). Kata kunci: Kappaphycus alvarezii, Karakteristik Fisikokimia, Kerupuk, Penerimaan Konsumen  
Potensi Peptida Bioaktif dari Hasil Samping Perikanan sebagai Antihipertensi dan Antioksidan– Review: Potential of Bioactive Peptides from Fish By-Product as Antihypertensive and Antioxidant – A Review Iduantoro, Charles Pernanda; Zuraida, Ita; Sulistiawati, Septiana; Mismawati, Andi; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.52202

Abstract

Catching and fishery processing produces a variety of by-products that can affect the economy and cause environmental problems. Fish by-products such as heads, skin, bones, fins, innards, blood, and scales can reach more than 55-70%. Fish by-products have the potential to be processed into value-added products. Fish by-products can be a source of additional compounds because they are rich in protein, peptides and amino acids. Fish protein hydrolyzate is obtained from hydrolyzed fish by-products and then produces peptides and amino acids with a mixture of small protein molecules. The hydrolysis process releases the active site on the peptide previously encrypted in the native structure of the protein and produces a biomolecule called Bioactive Peptide (BP). This review aims to explain fish by-products as a source of peptides, the methods used to obtain BP from fish by-products, and the mechanisms of their biological activity as antihypertensive and antioxidant peptides. Keywords: Amino acids, enzymatic hydrolysis, fish protein, protein hydrolysate Penangkapan dan pengolahan hasil perikanan menghasilkan beragam hasil samping yang dapat mempengaruhi perekonomian serta menimbulkan masalah terhadap lingkungan. Hasil samping perikanan seperti kepala, kulit, tulang, sirip, jeroan, darah, dan sisik dapat mencapai lebih dari 55-70%. Hasil samping perikanan memiliki potensi untuk diolah menjadi produk yang bermanfaat. Produk hasil samping perikanan dapat menjadi sumber senyawa tambahan karena kaya akan kandungan protein, peptida, dan asam amino. Hidrolisat protein ikan diperoleh dari hasil samping perikanan yang dihidrolisis dan selanjutnya menghasilkan peptida dan asam amino dengan campuran dari potongan-potongan protein berukuran kecil. Proses hidrolisis membuka sisi aktif pada peptida yang sebelumnya terenskripsi didalam struktur primer protein dan menghasilkan biomolekul yang disebut Peptida Bioaktif (PB). Review ini bertujuan untuk menjelaskan mengenai hasil samping perikanan sebagai sumber peptida, metode yang digunakan untuk memperoleh PB dari hasil samping perikanan serta mekanisme aktivitas biologisnya sebagai peptida antihipertensi dan antioksidan. Kata kunci: Asam amino, hidrolisis enzimatik, hidrolisis kimiawi, protein ikan
PENGARUH PERENDAMAN JERUK NIPIS (Citrus aurantifolia) TERHADAP KARAKTERISTIK FISIK DAN ORGANOLEPTIK DARI TEPUNG KEPALA UDANG WINDU (Penaeus monodon): Effect of Lime (Citrus aurantifolia) Soaking on The Physical and Sensory Characteristics of Tiger Shrimp (Panaeus Monodon) Head Meal Ika, Ikawati; Hasanah, Rafitah; Mismawati, Andi
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.53029

Abstract

Tiger shrimp heads have a fairly high fat content of 13%, so a process of minimizing fat is needed to prevent rancidity. Soaking lime solution has the potential to reduce fat levels. The purpose of this study was to find out how the physical and organoleptic characteristics of tiger shrimp head meal with different lime solution immersion. The treatment used is W0 (control), W1 (5%), W2 (10%) and W3 (15%). This study showed that soaking lime solution had a significant effect on tiger shrimp head flour yield, color test, and organoleptic. The average yield value of 20.6%-22.8% indicates that the higher the concentration of lime solution, the lower the yield produced. The color test results show a noticeable effect as the concentration of lime solution increases. The average color test results for brightness (L*) values are 57.78%-61.87%, reddish (a*) 10.51-16.90, yellowish (b*) 20.12-25.49 and white degree 48.45%-52.28%. The results of sensory tests showed a real influence on appearance, namely somewhat clean, less clean type-specific colors, type-specific colors (7-9), but no real effect on odor, namely the smell of shrimp flour was strong enough (7) and foreign objects were absent (9). The best hedonic test results in the W1 treatment (5%) were consumer acceptance rates at appearance 7.7 (very like), smell 7.13 (like), taste 6.83 (like) and texture 7.37 (like).  Kata kunci:  Color, Flour, Organoleptic, Shrimp head.   Kepala udang windu memiliki kadar lemak yang cukup tinggi yaitu 13%, sehingga diperlukan proses meminimumkan lemak untuk mencegah ketengikan. Perendaman larutan jeruk nipis berpotensi untuk menurunkan kadar lemak. Tujuan Penelitian ini untuk mengetahui bagaimana karakteristik fisik dan organoleptik tepung kepala udang windu dengan perendaman larutan jeruk nipis yang berbeda. Perlakuan yang digunakan yaitu W0 (kontrol), W1 (5%), W2 (10%) dan W3 (15%). Penelitian ini menunjukkan perendaman larutan jeruk nipis berpengaruh nyata pada rendemen, uji warna, dan organoleptik tepung kepala udang windu. Hasil rata-rata nilai rendemen 20,6%-22,8% menunjukkan semakin tinggi konsentrasi larutan jeruk nipis, semakin rendah rendemen yang dihasilkan. Hasil uji warna menunjukkan adanya pengaruh nyata seiring meningkatnya konsentrasi larutan jeruk nipis. Hasil rata-rata uji warna untuk nilai kecerahan (L*) 57,78%-61,87%, kemerahan (a*) 10,51-16,90, kekuningan (b*) 20,12- 25,49 dan derajat putih 48,45%-52,28%. Hasil uji sensori menunjukkan adanya pengaruh nyata pada kenampakan yaitu agak bersih, warna kurang spesifik jenis-bersih, warna spesifik jenis (7-9), namun tidak berpengaruh nyata terhadap bau yaitu bau tepung udang cukup kuat (7) dan benda asing yaitu tidak ada (9). Hasil uji hedonik terbaik pada perlakuan W1 (5%) yaitu tingkat penerimaan konsumen pada kenampakan 7,7 (sangat suka), bau 7,13 (suka), rasa 6,83 (suka) dan tekstur 7,37 (suka).  Kata kunci:  Jeruk nipis, Kepala udang, Organoleptik, Tepung, Warna
Pemanfaatan Kepala Dan Tulang Terhadap Penerimaan Konsumen Dan Karakteristik Kimia Pempek Ikan Bandeng (Chanos chanos) Husaini, Andika Vahri; Pamungkas, Bagus Fajar; Irawan, Irman; Mismawati, Andi; Diachanty, Seftylia
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.18791

Abstract

Pempek adalah makanan yang terbuat dari daging ikan, tepung tapioka, air, dan garam yang dicampur menjadi satu adonan dan dibentuk, lalu direbus, dikukus, digoreng atau dipanggang, serta memiliki tekstur yang kenyal dan elastis. Penambahan bahan tambahan yang bervariasi akan menghasilkan karakteristik kimia dan penerimaan konsumen yang berbeda. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan kepala dan tulang ikan bandeng (Chanos chanos) terhadap karakteristik kimia dan penerimaan konsumen pada pempek ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan Lima perlakuan dan tiga kali ulangan, sampel yang diolah terdiri dari kontrol (P0), dan perlakuan formulasi KTL sebanyak 5% (KT1), 10% (KT2), 15% (KT3), dan 20% (KT4) analisis statistik yang digunakan adalah analisis variansi (ANOVA) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Parameter yang diamati antara lain kimia (kadar air, abu, lemak, dan protein) dan penerimaan konsumen. Hasil penelitian menunjukkan perbedaan proporsi antara daging dan kepala tulang lumat ikan bandeng memberikan pengaruh terhadap sifat kimia (kadar air, kadar abu, kadar protein, dan kadar lemak). Penerimaan konsumen pada parameter warna, aroma, tekstur, dan keseluruhan lebih menyukai formulasi 20%, sedangkan untuk indikator rasa konsumen lebih menyukai formulasi 0%.
Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan Mismawati, Andi; Diachanty, Seftylia; Rusdin, Ilmiani; Hasanah, Rafitah
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.21781

Abstract

Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).
Co-Authors A Halim Andi Noor Asikin Andi Noor Asikin Angga Pradana Putra Bagus Fajar Pamungkas Darmasetiadi, Doni Diachanty, Seftylia Eryati, Ristiana Fitriyana Fitriyana, Fitriyana Gebi, Gebi Gina Saptiani Hafid, Muhamad Hafidzah, Yumna Nurhanita Hasanah, Rafitah Husaini, Andika Vahri Iduantoro, Charles Pernanda Iin Fatminati Ika, Ikawati Irawan, Irman Irman Irawan Irman Irawan Ita Zuraida Ita Zuraida Kusumaningrum, Widya Kusumattaqiin, Fataa M Nur, Jurianto Mudirta, Mudirta Ningsih, Etik Sulistiowati Nurul Fatimah Pamungkas, Bagus Fajar Reksi Sundu Rusdin, Ilmiani Sali, Renzy Samsul Rizal Seftylia Diachanty Septiana Sulistiawati Sukma Sukma