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Citra Defira
Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Pengaruh Jenis Ikan terhadap Rendemen, Mutu Sensori, dan Tingkat Penjualan Pindang di Unit Pengolahan Ikan X Jembrana Anis Khairunnisa; Ni Gusti Ayu Putu Intan Sri Wahyuni; Citra Defira; Satiti Kawuri Putri
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Unit Pengolahan Ikan X merupakan salah satu usaha kecil dan menengah (UKM) yang fokus pada produksi ikan pindang. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis ikan terhadap rendemen, mutu sensori, dan tingkat penjualan pindang di Unit Pengolahan Ikan X. Penelitian ini menggunakan empat jenis ikan pindang yakni tongkol (P1), cakalang (P2), lemuru (P3), dan slengseng (P4). Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan, yaitu perbedaan jenis ikan, dan melibatkan analisis rendemen, mutu sensori, serta tingkat penjualan selama tujuh hari. Mutu sensori diuji menggunakan metode hedonik dengan 30 panelis konsumen. Hasil penelitian menunjukkan bahwa jenis ikan berpengaruh signifikan terhadap rendemen, mutu sensori, dan tingkat penjualan (p<0,05). Rata-rata rendemen tertinggi ditemukan pada P4 (82,04%), sedangkan P3 memiliki rendemen terendah (37,02%). Analisis mutu sensori menunjukkan bahwa P1 memiliki tingkat penjualan dan penerimaan tertinggi dalam atribut kenampakan, tekstur, rasa, dan aroma. Sementara itu, P2 menunjukkan tingkat penjualan dan penerimaan terendah untuk semua atribut sensori. Penelitian ini menyimpulkan bahwa jenis ikan memiliki pengaruh yang signifikan terhadap persentase rendemen, mutu organoleptik, dan tingkat penjualan terhadap produk pindang. Hasil ini dapat dijadikan acuan dalam memilih bahan baku dan strategi pengembangan produk untuk meningkatkan daya saing pasar.
Kajian Pemanfaatan Ebi sebagai Flavor Enhancer Alami terhadap Palatabilitas dan Analisis Usaha Siomay Kombinasi Ayam-Udang Anis Khairunnisa; Novita Lestari; Citra Defira; Satiti Kawuri Putri
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.29

Abstract

Siomay is an animal protein-based processed food product characterized by a savory taste and chewy texture, requiring flavor enhancers to improve its palatability. This study aimed to analyze the effect of shrimp powder (ebi) addition as a natural flavor enhancer on the palatability of chicken–shrimp shumai and to evaluate its business feasibility. The study employed four treatments of ebi addition: D0 (0%), D1 (3%), D2 (5%), and D3 (7%). The observed parameters included sensory attributes of taste, aroma, and texture using a hedonic test, as well as business analysis consisting of Total Cost (TC), Cost of Production (COP), selling price, profit, Break Even Point (BEP), and Benefit Cost Ratio (BCR). The results showed that the addition of ebi affected the palatability of chicken–shrimp shumai, particularly in terms of taste, aroma, and texture. Treatment D2 produced the highest panelist acceptance with the most preferred taste, aroma, and texture characteristics. The business analysis indicated that all treatments were economically feasible, as shown by BCR values greater than 1. Treatment D2 demonstrated the best economic performance with a total production cost of Rp40,240 per batch, a profit of Rp17,760 per batch, and a BCR value of 1.44. Therefore, the addition of 5% ebi was considered the most optimal formulation both sensorially and economically for chicken–shrimp shumai products.
Effect of Sugar Concentration on the Physicochemical and Sensory Characteristics of Pondoh Salak Fruit Leather Syaiful, Friska; Marsyenda, Dinda; Defira, Citra; Ichsan, Onne Akbar Nur
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 4 (2026): Journal of Bio-Geo Material and Energy (BiGME), August 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ven9nc57

Abstract

Fruit leather is a processed fruit product in the form of thin, flexible sheets prepared by pureeing fruit flesh and subsequently drying it, typically characterized by a plastic, chewy texture and a sweet taste that retains the fruit's original flavor. This study investigated the effect of sugar concentration on the physical, chemical, and organoleptic characteristics of Pondoh salak (Salacca zalacca) fruit leather. A non-factorial CRD was employed, comprising six sugar concentration treatments (15%, 20%, 25%, 30%, 35%, and 40%) with three replications. The parameters evaluated included tensile strength, moisture content, ash content, pH, and hedonic scores for texture and taste. Results showed that tensile strength, moisture content, decreased significantly with increasing sugar concentration, while ash content and pH increased significantly. Sensory texture scores were significantly affected by sugar concentration, peaking at 25%, whereas taste scores showed no significant differences among treatments. The optimal treatment was obtained at 25% sugar concentration (P3), yielding a tensile strength of 0.29 MPa, moisture content of 11.33%, ash content of 1.35%, pH of 4.33, and sensory scores of 3.28 for both texture and taste. These findings demonstrate that sugar concentration is a critical formulation parameter governing the physicochemical and sensory quality of Pondoh salak-based fruit leather.  
Co-Authors Aldoni, Muhammad Andaiyani, Sri Anis Khairunnisa Badrut Tamam Badrut Tamam Citra Pratiwi Prayitno Eka Lidiasari Filli Pratama Fitriyan Kurnia Gatot Priyanto Herda Fitri Jayanti Ichsan, Onne Akbar Nur Lestari, Windi Luthfia Azhari, Salsabila Marsyenda, Dinda Mavilinda, Hera Febria Merynda I Syafutri Merynda Indriyani Syafutri Ni Gusti Ayu Putu Intan Sri Wahyuni Novan Nandiwilastio Novan Nandiwilastio Novita Lestari Nura Malahayati Onne Akbar Nur Ichsan Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Pratiwi, Citra Putri, Satiti Reza Widyasaputra Ririn Fatma Nanda Santoso, Budi Saputra, Doris Satiti Kawuri Putri Sugito SUGITO Sugito - Sujatmiko, Harumi Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Trimulya, Agung Wulansari, Arnanti Yulina Sari, Yulina