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All Journal Arwana: Jurnal Ilmiah Program Studi Perairan Formosa Journal of Applied Sciences (FJAS)
Hasmini, Hasmini
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Social Sciences

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Utilization of Lime Peel Extract as a Preservative for Fresh Mackerel Scad with Different Time and Concentration Hasmini, Hasmini; Subariyanto, Subariyanto; Patang, Patang
Formosa Journal of Applied Sciences Vol. 3 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i12.12950

Abstract

This research aims to determine the effect of using lime peel extract as a natural preservative on the shelf life of mackerel scad. The research method used was a Completely Randomized Design (CRD) with four concentration treatments: 0%, 0,5%, 1%, and 1,5% of lime peel extract. The mackerel scad was soaked in the extract for 30 minutes, then stored at room temperature for 0, 6, 12, and 18 hours. The results showed that the addition of 1,5% lime peel extract had the most significant effect in extending the shelf life of the mackerel scad. The chemical test results indicated that fresh mackerel scad soaked in 1,5% lime peel extract and stored for 18 hours had a pH of 3,36. The microbiological test results showed a total bacterial colony count of 5,3 log CFU/g and a total proteolytic bacteria count of 4,6 log CFU/g.
Development of fish protein concentrate-fortified savory granola bar as a ready-to-eat food high in protein Cahyani, Reni Tri; Hasmini, Hasmini; Nadia, Laode Muhamad Hazarin
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 6 No 1: May 2024
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v6i1.2494

Abstract

Penelitian ini bertujuan untuk mengembangkan savory granola bar terfortifikasi konsentrat protein ikan bulan-bulan sebagai ready-to-eat food tinggi protein pengganti sarapan. Penelitian terdiri dari empat formulasi savory granola bar yang berbeda (Kontrol, F1, F2 dan F3). Parameter uji meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, total energi dan Angka Kecukupan Gizi (AKG). Hasil penelitian menunjukkan bahwa terdapat perbedaan yang nyata antar formulasi terhadap komposisi kimia savory granola bar terfortifikasi konsentrat protein ikan bulan-bulan (P<0,05). Savory granola bar terfortifikasi konsentrat protein ikan bulan-bulan mengandung kadar air sebesar 9,58-12,75%; abu sebesar 4,18-4,48%; protein sebesar 69,72-70,21%; lemak sebesar 1,03-1,26% dan karbohidrat sebesar 11,92-15,01%. Savory granola bar terfortifikasi konsentrat protein ikan bulan-bulan mengandung total energi sebesar 337,82-350,07 kkal/100 g lebih rendah dari total kalori granola bar komersial (542,31 kkal/100g). Penambahan konsentrat protein ikan bulan-bulan dapat meningkatkan kandungan protein dan total energi pada savory granola bar serta memenuhi 12-20% kebutuhan gizi harian usia produktif. Savory granola bar terfortifikasi konsentrat protein ikan bulan-bulan berpotensi digunakan sebagai ready-to-eat food pengganti sarapan.
Co-Authors Cahyani, Reni Tri Nadia, Laode Muhamad Hazarin Patang Patang, Patang Subariyanto, Subariyanto