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All Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Bluefin Fisheries
Arif, Galih Anugrah Firman
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Mechanical Engineering

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ADDITION OF CARRAGENAN (Eucheuma cottonii) TO PREFERENCES MEATBALLS OF RUBY SNAPPER (Nemipterus japonicu) Arif, Galih Anugrah Firman; Sipahutar, Yuliati H
Aurelia Journal Vol 5, No 2 (2023): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i2.12632

Abstract

Meatballs are a typical Indonesian food that is very popular and quite popular with both children and adults, which is known to use dangerous chewy ingredients. This research was conducted to to determine the addition of carrageenan to the level of preference for  nemipterid fish  meatballs. The experimental method was carried out using a completely randomized design (CRD) with five treatments adding 0%, 1%, 2%, 3% and 4% carrageenan to the amount of nemipterip fish meat (w/w) and 30 panelists as replicates.  Sensory data analysis with Kruskal Wallis if the resultsare significantly different (p < 0.05) followed by a Multiple Comparison Test. The preferred meatballs are followed by chemical testing (moisture content, ash content, fat content, protein content) and microbiological tests for ALT, Salmonella and Escherichia coli. The results showed that the addition ofi carrageenan had a significant effect on the hedonic value with the appearance and texture parameters, while the taste and smell values had no significant effect. The results of the meatballs that consumers like are the addition of carrageenan by 3%, with an appearance value of 8.36, an odor of 7.65, a taste of 7.63, a texture of 8.48, and a chemical value of 72.13% water content, 0.79% ash content, 9.66% protein content, 1.58% fat content . ALT 5.1 × 103 colonies/g, negative Escherichia coli and negative Salmonella. These results indicate that the texture nemipterid fish meatballs can be improved by adding carrageenan as a substitute for a chewing agent.
Karakteristik Mutu, Rendemen dan Sanitasi Pengolahan Abon Ikan Lele Dumbo (Clarias gariepinus) di Unit Mikro Kecil Menengah (UMKM) Rumah Abon Madiun, Kabupaten Madiun Sipahutar, Yuliati H.; Agustin, Iqfani Wahyu; Arif, Galih Anugrah Firman
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.152

Abstract

Abon merupakan suatu produk perikanan yang sudah dikenal sejak dulu oleh masyarakat, karena rasanya gurih dan mudah untuk membuatnya. Penelitian ini dilakukan dengan mengamati proses pembuatan abon ikan lele, mulai dari penerimanan bahan baku dan produk abon ikan lele, suhu pada setiap alur proses, nilai rendemen dan sanitasi lingkungan pengolahan. Penelitian dilakukan dengan observasi dan survei pada Usaha Mikro Kecil Menengah (UMKM) Rumah Abon Madiun, mulai dari penerimaan bahan baku, pengolahan produk sampai pada abon ikan lele. Pengukuran mutu dilakukan dengan uji organoleptik, uji sensori dan suhu. Parameter uji organoleptik ikan lele segar dilakukan sesuai SNI 2729 : 2013, dengan parameter kenampakan, daging, bau dan tekstur. Parameter sensori dengan parameter kenampakan bau, rasa dan tekstur sesuai SNI 7690 : 2013, pengukuran suhu menggunakan thermometer. Hasil penelitian menunjukan bahwa penerapan proses pengolahan abon ikan lele telah dilakukan sesuai SNI. Nilai organoleptic bahan baku rata-rata 8. 54 ± 0.54 dan nilai produk akhir rata-rata 8. 07 ± 0.81, telah memenuhi standard SNI. Pengukuran suhu bahan baku rata-rata 24.54°C dan suhu penggorengan 126.18°C. Rendemen hasil penyiangan 68.45 % pada pencabikan 61.10 % dan produk akhir sebesar 28.14 %. Pengamatan sanitasi menunjukkan masih layak untuk digunakaan sebagai unit pengolahan.
Co-Authors Agustin, Iqfani Wahyu Sipahutar, Yuliati H Sipahutar, Yuliati H.