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All Journal Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Perikanan Terpadu
Andi Mismawati
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Social Sciences

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Evaluation of consumer acceptance of tiger prawn head flour with difference variations in soaking concentration of Rice Husk Ash Filtrate (RHAF) Gebi Gebi; Rafitah Hasanah; Seftylia Diachanty; Ilmiani Rusdin; Andi Mismawati
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.12286

Abstract

Prawn heads contain chitin about 15%-20%. This high chitin content is an obstacle in the utilization of waste that contains proteins and minerals that are still tightly bound to chitin, which is difficult for poultry digestive enzymes to digest. Therefore, it is necessary to carry out biological processing first so that the proteins and minerals bound to chitin can be broken down so that they can be digested by the poultry. Efforts to minimize chitin are by soaking the husk ash water filtrate solution. This research aims to determine consumer preference for shrimp head flour soaked in a water filtrate solution of husk ash with different concentrations. The treatments in this study were G0 (without soaking), G1 (10% FAS soaking), G2 (20% FAS soaking), and G3 (30% soaking) with a soaking time of 24 hours. The hedonic test was carried out with 30 untrained panelists, and then the data was measured using the Kruskal Wallis test, followed by the Mann-Whitney test at a confidence level of 95%. The concentration of the husk ash water filtrate solution influences consumer acceptance of tiger prawn head flour (Penaeus monodon). Based on consumer acceptance, the best treatment was G1, namely soaking FAS with a concentration of 10% for 24 hours with an appearance value of 7.77 (like very much), smell 6.43 (like), taste 5.77 (somewhat like) and texture 6.87 (like).
The Effect of Nile Tilapia (Oreochromis niloticus) Meat and Wheat Flour Proportions on The Physicochemical Characteristics and Acceptance of Wet Noodles Aji Sephia Adz Dzikra Rosnita; Ita Zuraida; Nurfaidah Nurfaidah; Andi Mismawati; Ratna Nurmalita Sari
Juvenil Vol 7, No 3: Agustus (2026)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v7i3.33674

Abstract

Mi basah merupakan produk pangan berbasis tepung terigu yang banyak dikonsumsi, namun memiliki kandungan protein relatif rendah. Penambahan daging ikan nila (O. niloticus) dilakukan sebagai upaya peningkatan nilai gizi sekaligus perbaikan mutu produk. Penelitian ini bertujuan menganalisis pengaruh proporsi daging ikan nila terhadap karakteristik fisikokimia, warna, tekstur, dan penerimaan sensori mi basah. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan, yaitu penambahan daging ikan nila sebesar 0%, 10%, 20%, 30%, dan 40% terhadap tepung terigu, masing-masing tiga ulangan. Parameter yang diamati meliputi analisis proksimat, warna (L*, a*, b*), profil tekstur (hardness, cohesiveness, springiness, adhesiveness), serta uji hedonik. Hasil menunjukkan bahwa peningkatan proporsi daging ikan nila berpengaruh nyata (p0,05) terhadap kadar abu, protein, karbohidrat, warna, dan seluruh parameter tekstur, namun tidak berpengaruh nyata terhadap kadar air dan lemak. Substitusi ikan meningkatkan kadar protein hingga 30,52% dan menurunkan kadar karbohidrat. Secara tekstural, mi menjadi lebih lunak dengan elastisitas dan kekompakan yang meningkat. Uji hedonik menunjukkan bahwa perlakuan 30% daging ikan nila memberikan tingkat penerimaan tertinggi dengan kategori sangat suka pada seluruh atribut sensori. Dengan demikian, penambahan 30% daging ikan nila direkomendasikan sebagai formulasi optimal karena mampu meningkatkan kandungan protein tanpa menurunkan penerimaan konsumen.
Co-Authors Aji Sephia Adz Dzikra Rosnita Gebi Gebi Ilmiani Rusdin Ita Zuraida Nurfaidah Nurfaidah Rafitah Hasanah Ratna Nurmalita Sari Seftylia Diachanty