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All Journal Manfish Journal Kapuas
Kusumawati, Rr. Puji Hastuti
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Keterampilan Pengolahan Produk Diversifikasi Hasil Perikanan Bagi Masyarakat Desa Sungai Rengas Kabupaten Kubu Raya Vatria, Belvi; Riyadhi, Baidhillah; Kusumawati, Rr. Puji Hastuti; Primadini, Vivin
Kapuas Vol 4 No 2 (2024): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v4i2.807

Abstract

Sungai Rengas Village, Kubu Raya Regency is on the banks of the Kapuas River, which is the longest and widest river in West Kalimantan Province. Apart from that, in the village there is a Coastal Fishing Port which is very active in fish loading and unloading activities. Sungai Rengas Village has great potential to develop the fisheries sector, especially the diversified fishery product processing sub-sector. However, the skills of the people of Sungai Rengas village in processing diversified fishery products are still minimal. Therefore, to utilize the existing fisheries potential, it is necessary to carry out community service activities regarding processing skills for diversified fishery products for the community in the village. Diversification of fishery product processing is a technique for processing fishery products by applying appropriate technology between fish meat and other additives to obtain added value to fishery products or accommodate excess harvest. The target audience for this community service activity is housewives and young women who live in Sungai Rengas Village with the consideration that the role of housewives and young women is very necessary in helping to improve nutrition and family income. The aim of this community service activity is to increase knowledge and skills in processing diversified fishery products for the people of Sungai Rengas Village. The implementation method is training in processing diversified fishery products using good manufacturing practice standards. This activity ran smoothly and was completed and was attended by 15 training participants. The Sungai Rengas Village Government, Kubu Raya Regency, strongly supports this activity and hopes it can be sustainable.
Surimi Modifikasi pH Pencucian Daging Ikan Tongkol (Euthynnus sp) Terhadap Karakteristik Surimi Yang Dihasilkan Laksono, Untung Trimo; Putra, Endo Pebri Dani; Kusumawati, Rr. Puji Hastuti; Lasmi, Leni; Kartini, Sitta Indah
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 1 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i1.639

Abstract

Pemanfaatan ikan tinggi sarkoplasma seperti ikan tongkol (Euthynnus sp) sebagai bahan baku surimi memerlukan proses pencucian untuk meningkatkan jumlah rendemen dan tingkat kekuatan gelnya. Modifikasi pH pencucian surimi menjadi lebih alkali (basa) merupakan salah satu metode yang cukup efektif untuk meningkatkan rendemen protein pada proses pengolahan surimi. Tujuan penelitian ini adalah mendapatkan rendeman protein surimi yang optimal dan mengetahui karakteristik gel yang dihasilkan. Hasil penelitian menunjukkan pH optimum untuk pencucian pada surimi ikan tongkol adalah pH 8 dengan 2 kali pencucian (p>01). Nilai proksimat ikan tongkol yaitu air 76,58%, protein 18,23%, Lemak 2,34%, Abu 1,22% dan karbohidrat (By different) 1,63%. Proporsi protein sarkoplasma dan miofibril pada daging ikan tongkol sebesar 49.0% dan 45.90%. Rendemen tertinggi diperoleh pada modifiksi pH air 8 dan pencucian 2 kali sebesar 64,75%. Karakteristik tekstur profile analyzer kamaboko surimi hasil modifikasi air pencucian pH 8 sebanyak 2 kali yaitu hardness 300 g, Gummines 202.90 g dan chewiness 98,97 mJ. Kemampuan menahan air (WHC) kamaboko surimi ikan tongkol hanya sebesar 53,50%.
Karakteristik Mutu Kaki Naga Ikan Nila Dengan Substitusi Tepung Mocaf Sebagai Produk Diversifikasi Vatria, Belvi; Primadini, Vivin; Kusumawati, Rr. Puji Hastuti
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 2 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i2.918

Abstract

Tilapia dragon feet are processed fish products that are currently developing. The combination of tilapia meat and mocaf flour can create dragon feet products with delicious taste, high nutrition, affordable price, and good for health. The purpose of this study was to describe the quality characteristics of tilapia dragon feet substituted with mocaf flour and to describe the best formulation of tilapia dragon feet with mocaf flour substitution. This study conducted an experiment using a one-factor completely randomized design (CRD) model with four levels. The factors tested were the substitution between tilapia meat and mocaf flour of 5%, 10%, 15%, and 20%. The substitution was calculated from the total weight of 100% (meat + mocaf flour). Parametric analysis used the F test in Anova. Non-parametric analysis used the Kruskal-Wallis test. This study found that the physical test of dragon fish feet, which includes a bite test obtained a value ranging from 6.15 - 6.42 (scale 9), a folding test of 3.45 - 3.83 (scale 5), gel strength ranging from 232.17 g.cm - 245.38 g.cm, water binding capacity ranging from 72.27% - 73.12%, and emulsion stability of 72.22% - 72.87%. The hedonic test of tilapia dragon fish feet which includes color obtained a value ranging from 6.21-7.39, aroma 7.89 - 7.81, texture 7.12 - 7.89, taste 6.95 - 7.66 and appearance 7.15 - 7.26. The chemical and microbiological quality characteristics of all dragon fish feet formulations still meet SNI quality standards. With physical quality characteristic specifications such as gel strength of 232.17 grams per centimeter, water binding capacity of 72.27%, and emulsion stability of 72.22%, formulation A1 is the best based on the panelists' preference level.
Co-Authors Baidhillah Riyadhi Endo Pebri Dani Putra Kartini, Sitta Indah Lasmi, Leni Primadini, Vivin Vatria, Belvi