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All Journal Eduvest - Journal of Universal Studies Jurnal Perikanan
Syauqibik, Achmad
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions Neuroscience Social Sciences

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The VARIATIONS IN THE ADDITION OF SNAKEHEAD FISH (Channa striata) FLOUR ON THE LEVEL OF FAVORABILITY AND NUTRITIONAL PROFILE OF VELVET BEAN TEMPEH Syauqibik, Achmad; Junianto, Junianto; Fitrianto, Nur; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1484

Abstract

This research utilizes the potential of snakehead fish (Channa striata) rich in albumin (62.9%) and essential nutrients for functional food development. Snakehead fish has superior nutritional value with 25.2% protein, important minerals such as calcium and phosphorus, and essential amino acids that play roles in growth and immune system. The effort to diversify snakehead fish processing into flour and its fortification into velvet bean (Mucuna pruriens) tempeh was carried out to increase nutritional value and consumer acceptance. The research employed an experimental method with 4 treatments of snakehead fish meat flour addition: 0% (TB0), 8.5% (TB1), 9.5% (TB2), and 10.5% (TB3). Parameters tested included organoleptic properties and proximate analysis. Results showed formula TB2 (9.5%) obtained the highest alternative value (6.58) with 39.34% protein content, 13.89% fat, 8.90% moisture, 2.43% ash, and 43.10% carbohydrate. Compared to control, the addition of snakehead fish flour increased protein content by 8.49% and decreased fat content by 5.39%. It can be concluded that the fortification of 9.5% snakehead fish flour produced velvet bean tempeh with the highest organoleptic acceptance and successfully utilized local food ingredients to produce highly nutritious functional food acceptable to consumers.
Ar ARTIKEL REVIEW, KEUNGGULAN PROTEIN IKAN DIBANDINGKAN PROTEIN NON IKAN LAINNYA Junianto, Junianto; Syauqibik, Achmad
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1533

Abstract

Protein is an essential macronutrient component in fulfilling human nutritional needs. Fish asa source of animal protein has unique nutritional characteristics that make it a potential high-quality food source. This study aims to review the advantages of fish protein compared to non-fish protein through a systematic review method. Data collection used the Google Chromesearch engine with keywords fish protein, advantages of fish protein, and non-fish protein on30 literature published from 2014-2025. Furthermore, the data were analyzed descriptivelycomparative. The review results show that fish protein content (19.9-58.8%) is higher than non-fish protein (1.59-19.76%), with tilapia and snakehead fish leading (58.8% and 53.17%). Theamino acid profile of fish is also superior, indicated by the presence of tryptophan in snakeheadfish (0.13%) and striped snakehead (0.14%) which is not detected in non-fish sources. Seahorseshows significant advantages in arginine content (3.55%), valine (3.38%), leucine (4.22%), andlysine (6.8%). It can be concluded that fish protein is superior to non-fish protein, both in termsof quantity and quality, making it an excellent source of animal protein for fulfilling humannutritional needs.Key words: Amino Acid, Animal Protein, Fish, Nutritional Composition, Protein
Analysis of The Addition of Natural Preservative Ingredients To The Saving Time of Squid (Loligo Sp.) (Study Of Various Studies Conducted) Syauqibik, Achmad; Liviawaty, Evi; Farhansyah, Muhammad; Fauzan, Muhamad; Riyadi, Reihan Slamet
Eduvest - Journal of Universal Studies Vol. 3 No. 11 (2023): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v3i11.941

Abstract

Squid is one of Indonesia's marine fisheries resources that is nutritious and in high demand by the public, hence the need for good quality squid. The obstacle experienced in fulfilling the demand for squid is the quality of squid. Various research have been conducted to determine preservatives that are effective enough to maintain the freshness of squid for a long time and extend the shelf life. This research was conducted using a literature study technique, comparing and selecting the most effective of several natural preservatives used. Some of the preservatives compared were lactate solution from cabbage fermentation, yogurt, chitosan solution, picung seeds, and cucumber. This study aims to determine the effective preservatives that have the longest shelf life for squid. The results of the literature study showed that yoghurt was the most effective preservative for extending the shelf life of squid until day 11 with total lactic acid bacteria colonies of 4.8x 105 cfu/gram and pH value of 6.8 in low temperature storage. The concentration used was 1.5%.
Co-Authors Evi Liviawaty Farhansyah, Muhammad Fitrianto, Nur Iis Rostini JUNIANTO JUNIANTO Muhamad Fauzan Riyadi, Reihan Slamet