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Junianto Junianto
Fisheries Study Program, Faculty of Fisheries and Marine Sciences, Padjadjaran University
Agriculture, Biological Sciences & Forestry

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LEVEL OF ADDITION OF TILAPIA MEAL TO DRIED NOODLES M. Fauzie Ahmadi; Junianto Junianto; Asep Agus Handaka Suryana; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.861

Abstract

Increasing the protein content of dry noodles can be done by adding tilapia fish meal. This research aims to determine the maximum percentage level of adding tilapia meat flour in the manufacture of dry noodle products that is still preferred by panelists. The research was conducted from February to April 2024 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. This research method was experimental with 4 treatments with levels of tilapia fish meal addition of 0%, 7.5%, 10% and 12.5%. The parameters observed were the level of preference for color, aroma, texture and taste of dried noodle products using a hedonic test. The research results concluded that the addition of 10% tilapia fish meat flour was the maximum addition treatment that was still preferred based on the hedonic test with an average value of color 7.24, aroma 6.76, texture 6.92, and taste 6.6 with an overall average is 6.88 which is close to 7 which can be defined as liking. And has a protein content of 17.88%, water content of 12.78%, ash content of 2.01%, fat content of 0.49%, and carbohydrate content of 66.84%.
LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR Irpan Irpan; Junianto Junianto; Roffi Grandiosa Herman; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.961

Abstract

Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5.
HEDONIC QUALITY OF KEMBANG GOYANG CAKE WITH VARIOUS LEVELS OF PANGASIUS MEAT FLOUR ADDITION Ayuni Nasrunnisa; Junianto Junianto; Ayi Yustiati; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.988

Abstract

This study aims to determine the optimal percentage of patin fish meat flour addition in making kembang goyang cake, in order to produce the most preferred product. The research was conducted from February to April 2024 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Faculty of Fisheries and Marine Sciences, Padjadjaran University, and the Services Laboratory of UPTD Testing and Application of Fishery Product Quality (Pengujian dan Penerapan Mutu Produk Perikanan/ PPMPP) Cirebon, West Java Provincial Marine and Fisheries Office. The method used was an experimental method with variations in the levels of catfish meat flour in rocking flower cakes, consisting of four treatments (0%, 7.5%, 10%, and 12.5%), with 20 semi-trained panellists as replicates to determine the level of liking for the product. Observations were made through organoleptic tests. The results showed that the addition of 10% catfish meat flour resulted in the highest level of liking from the panellists, with a rating of 7 (preferred) for appearance, aroma, and texture, and 8 (preferred) for taste.
Co-Authors Ayi Yustiati Ayuni Nasrunnisa Handaka, Asep Agus Iis Rostini Irpan Irpan M. Fauzie Ahmadi Roffi Grandiosa Herman Rusky Intan Pratama