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All Journal Media Teknologi Hasil Perikanan Jambura FIsh Processing Journal JCOMENT (Journal of Community Empowerment) Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan DEVOTE: Jurnal Pengabdian Masyarakat Global
Hasanah, Rafitah
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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
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).
PELATIHAN DIVERSIFIKASI OLAHAN IKAN UNTUK PENINGKATAN KETERAMPILAN KELOMPOK USAHA DESA BABULU LAUT KABUPATEN PENAJAM PASER UTARA Darmasetiadi, Doni; Kusumaningrum, Widya; Eryati, Ristiana; Hasanah, Rafitah; Mismawati, Andi; Ningsih, Etik Sulistiowati
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 2 (2025): Devote : Jurnal Pengabdian Masyarakat Global, Juni 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i2.3974

Abstract

Babulu Laut Village, located in Babulu Subdistrict, Penajam Paser Utara Regency, East Kalimantan, is a coastal village whose primary catch is milkfish. However, milkfish has not been optimally processed by the community, particularly by the women in Babulu Laut Village. As a result, many of the fish products have low economic value. Therefore, there is a need to diversify fishery products so that milkfish can be enjoyed in various forms that are tasty, nutritious, and have high economic value. The implementation method of this activity began with observation, identification, and training for participants, who are members of small business groups in Babulu Laut Village. The training was conducted using lectures, demonstrations, and documentation related to raw material sorting, additional ingredients, variations in shape and size, frying techniques, and economical packaging techniques.
KARAKTERISTIK PROKSIMAT DAN MINERAL TEPUNG KEPALA UDANG WINDU (Penaeus monodon) DENGAN PERENDAMAN FAAS (Filtrat air abu sekam) Gebi, Gebi; Mismawati, Andi; Hasanah, Rafitah
Fish Scientiae Vol 15 No 1 (2025): Edisi Juni
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v15i1.246

Abstract

Tiger shrimp heads represent a by-product of the processing industry that is not currently utilized. The substantial volume of tiger shrimp production gives rise to a considerable number of by-products, which pose environmental concerns if not properly managed, particularly with regard to the release of odors and the degradation of environmental aesthetics. One potential solution to address these issues is the utilization of tiger shrimp heads as a component of flour production. Shrimp head flour, a preserved product in dry form, is typically ground into flour. Tiger shrimp heads contain chitin, with levels ranging from 15% to 20%. This high level of chitin poses challenges during processing, particularly in the production of flour for use as a raw material in feed. The objective of this study is to ascertain the proximate and mineral composition of tiger shrimp head flour through the use of different concentrations of FAAS (husk ash water filtrate). This study used RAL with three replications and three treatments namely G1 (10% FAAS), G2 (20% FAAS) and G3 (30% FAAS) and G0 (no soaking) as control with 24 hours soaking time. Parameters observed included proximate and mineral. The results showed that shrimp head flour with FAAS soaking produced proximate and mineral characteristics that varied in each treatment, where the yield was (18.2%-22.8), water (5.24%-8.30%), ash (24.44%-25.35%), fat (3.75%-6.43%), protein (44.90%-50.49%), carbohydrate (11.54%-21.85%0), crude fiber (9.77%-13.67%), calcium (2.07%-2.93%), phosphorus (1.15%-1.54%) magnesium (0.31%-0.21).
PEMBERDAYAAN ISTRI NELAYAN MELALUI PENDAMPINGAN DIVERSIFIKASI PRODUK OLAHAN IKAN DI DESA TANJUNG TENGAH KABUPATEN PENAJAM PASER UTARA Hasanah, Rafitah; Ningsih, Etik Sulistiowati; Kusumaningrum, Widya; Eryati, Ristiana; Mismawati, Andi; Darmasetiadi, Doni; Rizal, Samsul; M Nur, Jurianto
JCOMENT (Journal of Community Empowerment) Vol. 6 No. 3 (2025): Community Empowerment
Publisher : The Journal Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55314/jcoment.v6i3.1047

Abstract

Program pengabdian kepada masyarakat ini bertujuan untuk memberdayakan istri nelayan melalui peningkatan keterampilan diversifikasi produk olahan ikan di Desa Tanjung Laut, Kabupaten Penajam Paser Utara. Masyarakat pesisir setempat memiliki potensi sumber daya ikan yang melimpah, khususnya bandeng dan tenggiri, namun pemanfaatannya masih terbatas pada bentuk segar sehingga nilai tambah ekonomi rendah. Kegiatan dilaksanakan melalui metode pelatihan dan pendampingan yang meliputi ceramah, demonstrasi, praktik langsung, serta pengenalan teknik pengolahan dan pengemasan produk sesuai prinsip Cara Produksi Makanan yang Baik (CPMB). Peserta kegiatan adalah anggota kelompok pengolah dan pemasar (POKLAHSAR) yang terdiri atas istri nelayan. Hasil kegiatan menunjukkan peningkatan kemampuan peserta dalam memisahkan daging ikan, meracik bahan, menggunakan alat pengolah, serta menghasilkan beragam produk olahan seperti empek-empek, odeng, dan tahu bakso berbahan dasar ikan bandeng dan tenggiri. Selain itu, peserta memperoleh pengetahuan dasar manajemen usaha kecil dan strategi pengemasan yang menarik dan higienis. Kegiatan ini berkontribusi pada peningkatan kapasitas masyarakat pesisir dalam mengolah hasil perikanan secara berkelanjutan sehingga berpotensi meningkatkan pendapatan keluarga nelayan dan memperluas peluang pasar produk olahan ikan di daerah tersebut.
Co-Authors Darmasetiadi, Doni Diachanty, Seftylia Eryati, Ristiana Gebi, Gebi Ika, Ikawati Kusumaningrum, Widya M Nur, Jurianto Mismawati, Andi Ningsih, Etik Sulistiowati Rusdin, Ilmiani Samsul Rizal