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All Journal JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan
Andi Zakiah Safitri
PT. Pertamina Patra Niaga Integreated Terminal
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Social Sciences

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ANALISIS KANDUNGAN GIZI DAN UJI HEDONIC PADA ABON TULANG IKAN BANDENG Kasmawati Kasmawati; Yusya Renilda; Zulkifli Zulkifli; Andi Ade Ula Saswini; Andi Zakiah Safitri; Krisno Bimantoro
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 6 No 1 (2023): JOINT-FISH - Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu K
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v6i1.142

Abstract

Milkfish products without thorns are processed that separate bones from fish meat so that barbed milkfish products are produced (BATARI). Fish thorn waste has not been utilized optimally and has the potential to pollute the environment, even though this waste can be used as shredded fish with high economic value. Shredded products will be received by the public if there is nutritional value information contained in shredded products. This study aims to determine the nutritional content (Proximate) and the percentage of panelists' level of preference for milkfish bone shredded products (hedonic). This research was carried out on March 2 – June 23, 2022, at the UMI Entrepreneurship Laboratory Laboratory. And proximate analysis of fats, proteins and at the Makassar Health Laboratory Center. The results of the shredded proximate test study based on bone type, the highest fat content was shredded fine bone (A) of 18.78%, followed by Hard bone (B) of 11.89% and the lowest in tu lang mix (C) of 9.83%. The highest protein content was found in shredded fine bone (A) of 29.56%, followed by mix bone (C) of 23.97% and the lowest in Hard Bone (B) of 14.8%. The highest calcium content value was found in shredded Hard Bone (B) at 20374.97 ug, followed by mixed bone (C) of 12754.52 ug and the lowest shredded fine bone (A) of 1384.93 ug. Organoleptic Test Results with Appearance Parameters, Panelists chose shredded A with a score of 71.4, followed by Shredded sample B (28.6%). and shredded sample C (42.9%). the level of preference for aroma in shredded B (57.1%) in shredded A (37.5%), and C ( ). Taste in shredded B (57.1%) in shredded A (37.5%), and (C). and texture in shredded B (57.1%) in shredded A (37.5%), and C conclusion The fat, protein and calcium content meet the quality requirements of shredded fish according to SNI. The level of consumer acceptance of color is more dominant in shredded soft bones while the smell, taste and texture are preferred in shredded hard bones
UJI PROKSIMAT PRODUK BAKSO DARI BAHAN KULIT UDANG VANAME (Litopenaeus vannamei) Andi Asni; Muh Syukur; Andi Ade Ula Saswini; Andi Zakiah Safitri; Krisno Bimantoro
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 6 No 1 (2023): JOINT-FISH - Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu K
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v6i1.198

Abstract

Vaname shrimp (Litopenaeus vannamei) is one type of white sea shrimp that is popular with the public and is in demand in the market. The color is white with slightly bluish shades. The advantage of the shrimp is that the meat is tender and delicious. High shrimp consumption and production produce a lot of waste. The waste is easily rotten, causing environmental pollution around the dump, especially bad environmental odors and aesthetics. One of the uses of shrimp shell waste that has prospects for development and has high economic value is Meatball fishery products. The purpose of this study was to determine the protein and calcium content in meatball products with the utilization of vaname shrimp shells, and to analyze organoleptic tests on meatballs. The method used in this study is the Complete Randomized Design (RAL) experimental method with 4 (four) treatments using different numbers of shrimp shells and 3 (three) repeats. A1: 0 grams. A2: 150 grams, A3: 200 grams and A4: 250 grams then perform protein tests and calcium tests and organoleptic tests using google forms. Data from fat, protein and calcium analysis results are carried out using the ANOVA RAL test, if there is a difference it is carried out with the Smallest Real Difference test. The results showed that the addition of vaname shrimp shells had no effect on the fat content of shrimp shell meatball products. While calcium has a significant influence. The results of organoleptic tests on shrimp shell meatballs are the best on the appearance of allotment A, odor of behavior C, taste of behavior D and texture of treatment B
Co-Authors Andi Ade Ula Saswini Andi Asni Kasmawati Kasmawati Krisno Bimantoro Muh Syukur Yusya Renilda Zulkifli Zulkifli