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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH Jurnal FishtecH PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian Pada Masyarakat
Sabri Sudirman
(SCOPUS ID: 56513896600), Department Of Fisheries Product Technology, Faculty Of Agriculture, Universitas Sriwijaya, Indonesia
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Journal : Jurnal FishtecH

 1 
Optimalisasi Respons Surface Terhadap Profil Asam Tempe Lotus (Nelumbo nucifera) Rawa Perikanan Sherly Ridhowati; Krisdayanti Nainggolan; Sabri Sudirman
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.21086

Abstract

This study aimed to determine the best using of combination processes in the manufacture of lotus tempeh and determine the dominant acid profile in lotus seeds tempeh. This study was conducted with 2 stages of research design, the first stage was optimization of the best process in the manufacture of fermented lotus (lotus tempeh) using the Response Surface Methodology (RSM) box Behnken with data analysis by Minitab software version 19. In the second stage, the optimal data of the first stage analyzed by descriptive analysis of acid profile and alcohol content. Based on the measurement of acid content in lotus seed tempeh ranged from 4.33-20.5% for the best combination treatments (0.5 g starter, 24 h soaking time, and 36 h fermentation time), and the alcohol content in optimal tempeh obtained from 4.74% to 5.06%. The optimal lotus tempeh has 46 compounds in acid profile as tempeh flavour, wherein cyclobutanol and ethanol as the dominant compound in the acid profile. 
Karakteristik Kimia dan Sensoris Kue Gandus dengan Penambahan Daging Ikan Gabus (Channa striata) Yunisah Yunisah; Herpandi Herpandi; Sabri Sudirman
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.21089

Abstract

This study aimed to determine the effect of snakehead fish (Channa striata) meat addition with different concentrations on the chemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and by randomized block design with the different concentrations of snakehead fish meat (0%, 10%, 20% and 30%) with 3 replications. The parameters consist of chemical properties (moisture content, ash, protein, fat, and carbohydrate) and sensory analysis (texture, aroma and taste). The results showed that the different concentrations of snakehead fish meat addition had a significant effect on the moisture content, protein, fat and carbohydrate of the “gandus” cake. However, there is no significant affect on the ash content. The sensory analysis also showed a significant effect on texture, aroma, and taste. Therefore, the addition of snakehead fish meat has significant effects on the physicochemical and sensory characteristics of the “gandus” cake.
Co-Authors Ace Baehaki Asmaripa Ainy Balqis, Finanda Rahil Dwi Inda Sari, Dwi Inda Erina Aprilia Fatmalina Febry Gama Dian Nugroho Hakim, Salman Khaerul Herpandi . Herpandi Herpandi Indah Widiastuti Indah Widiastuti Indah Widiastuti Indasari, Dwi Janna, Miftahul Krisdayanti Nainggolan Mega Purnama Sari Miftahul Janna Nugroho, Gama Dian Puspa Ayu Pitayati Rinto . Rinto Rinto Sherly Ridhowati Tengku Zia Ulqodry Wulandari Yunindyawati Yunindyawati Yunisah Yunisah