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All Journal JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) Juvenil: Jurnal Ilmiah Kelautan dan Perikanan
Bagus Fajar Pamungkas
Mulawarman University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Social Sciences

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Pengaruh Penambahan Isolate Soy Protein (ISP) terhadap Sifat Fisikokimia dan Hedonik Bakso Ikan Lele (Clarias sp.) Pramuji Rahman; Ita Zuraida; Seftylia Diachanty; Bagus Fajar Pamungkas; Ilmiani Rusdin
Juvenil Vol 5, No 4: November 2024
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v5i4.27293

Abstract

ABSTRAK Ikan lele merupakan ikan berdaging putih yang dapat diolah menjadi berbagai macam produk berbasis fish jelly. Bakso ikan adalah produk diversifikasi hasil perikanan yang dapat dikembangkan dan berpeluang menambah nilai tambah jual (added value), salah satunya dengan penambahan Isolate Soy Protein (ISP). Tujuan dilakukan penelitian ini untuk mengetahui karakteristik fisikokimia bakso ikan lele (Clarias sp.) dengan penambahan ISP. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio daging lumat dan persentase ISP S0 (85% daging lumat: 0% ISP); S1(82% daging lumat: 3% ISP); S2 (80% daging lumat: 5% ISP); S3 (78% daging lumat: 7% ISP), dan S4 (74% daging lumat: 9% ISP), dengan pengulangan sebanyak 3 kali. Parameter uji terdiri dari kadar air, abu, lemak, protein, karbohidrat, uji Expresible Moisture Content (EMC) dan hedonik (aroma, tekstur, rasa, dan warna).  Hasil penelitian menunjukan bakso ikan lele yang ditambahkan ISP memiliki karakteristik fisikokimia meliputi kadar air (56,72%-62,89%), abu (2,08%-2,55%), lemak (0,53%-0,88%), protein (12,27%-15,39%), karbohidrat (21,87%-24,81%), EMC (2,85%-5,02%). Hasil uji hedonik dengan parameter aroma 5,40-5,60 (suka), tekstur 5,10-5,53 (suka), rasa 4,93-5,70 (suka), warna 5,17-5,53 (suka). Uji hedonik terbaik dari segi aroma (5: suka), tekstur (5: suka), rasa (5: suka), dan warna (5: suka) terdapat pada perlakuan S2 (ISP 5%).Kata kunci: Bakso, Clarias sp., EMC, Hedonik, Isolate Soy Protein. ABSTRACTCatfish is a white-fleshed fish that can be processed into various fish jelly-based products. Fish meatballs are a diversified fishery product that can be developed and has the potential to increase added value, one of which is by adding Isolate Soy Protein (ISP). The purpose of this research was to determine the physicochemical characteristics of catfish meatballs (Clarias sp.) with the addition of ISP. The experimental used a Complete Randomized Design (CRD) with the ratio of minced meat and ISP percentage treatments S0 (85% minced meat: 0% ISP); S1 (82% minced meat: 3% ISP); S2 (80% minced meat: 5% ISP); S3 (78% minced meat: 7% ISP), and S4 (74% minced meat: 9% ISP) with 3 repetitions. The parameters consisted of water content, ash, fat, protein, carbohydrate, Expresible Moisture Content (EMC) and hedonic tests (aroma, texture, taste, and color). The results showed that catfish meatballs added with ISP had physichochemical characteristics including moisture content (56.72%-62.89%), ash (2,08%-2,55%), fat (0,53%-0,88%), protein (12,27%-15,39%), carbohydrate (21,87%-24,81%), EMC (2.85%-5.02%). The results of the hedonic test with aroma parameters 5.40-5.60 (like), texture 5.10-5.53 (like), taste 4.93-5.10 (like), color 5.17-5.53 (like). The best hedonic test of aroma (5: like), texture (5: like), taste (5: like), and color (5: like) was found in S2 (ISP 5%).Keywords: Clarias sp, EMC, Hedonic, Isolate Soy Protein, Meatballs
ANALISIS KELAYAKAN BENIH IKAN AIR TAWAR DAN UDANG WINDU DI UPT BALAI BENIH IKAN TANJUNG LAUT INDAH KOTA BONTANG ( Business Feasibility Analysis Of Freshwater Fish And Tiger Shrimp Seeds At UPT. Balai Benih Ikan Tanjung Laut Indah Bontang City ) SARINAH SARINAH; BAMBANG INDRATNO GUNAWAN; HENNY PAGORAY; SAID ABDUSYSYAHID; BAGUS FAJAR PAMUNGKAS; FITRIYANA FITRIYANA
JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) JAKP, Volume 6, Nomor 2, Oktober 2023
Publisher : Universitas Mulawarman (University of Mulawarman)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jakp.6.2.2023.11047.130-136

Abstract

The fisheries sector has enormous potential to be developed. One of them is aquaculture. The government in handling this matter established a Fish Seed Center in each region under the auspices of the Directorate General of Aquaculture. Bontang City has a fish seed center located in Tanjung Laut Indah Village. The seeds produced are tilapia, catfish and tiger shrimp. The purpose of this study is to analyze the financial feasibility of commodities in the Fish Seed Center. The sampling method is a case study while the data analysis methods used are Net Present Value, Net Benefit Cost Ratio (Net B/C), Internal Rate of Return (IRR), and Payback Period. The research results obtained based on the financial feasibility analysis are NPV (Net Present Value) of Rp. 157,414. 504, IRR (Internal Rate of Return) of 8%, Net Benefit Cost Ratio 1 and Payback Period for 13 years and 4 months. The conclusion obtained in this study is that the cultivation of tilapia, catfish and tiger shrimp seeds at the Fish Seed Center of Bontang City is financially feasible and profitable
Co-Authors Bambang Indratno Gunawan FITRIYANA FITRIYANA Henny Pagoray Ilmiani Rusdin Ita Zuraida Pramuji Rahman Said Abdusysyahid SARINAH SARINAH Seftylia Diachanty