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All Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Biosense
Hasanah, Finatun
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health

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PERBANDINGAN KARAKTERISTIK KOLAGEN KULIT IKAN GABUS, MAS DAN LELE Sulthoniyah, Siti Tsaniyatul Miratis; Hasanah, Finatun; Adharani, Nadya
JURNAL BIOSENSE Vol 8 No 1 (2025): Edisi Januari 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i1.5577

Abstract

Collagen is one of the proteins in animal, comprising approximately 30% of the total protein content in animals. It is commonly found in muscles, skin, and scales of animals. This study utilized three types of freshwater fish, namely snakehead fish, common carp, and catfish. Aim of the research was to compare the characteristics of skin collagen from snakehead fish, common carp, and catfish. The research method was an experimental design involving treatments on three different fish species with four replications. The parameters tested included yield, protein content, and moisture content. The results indicated that the highest yield was obtained from catfish skin collagen at 15.7%. The highest protein content was found at common carp skin collagen, while the best moisture content was observed from snakehead fish skin collagen.
FERMENTASI PERIKANAN TRADISIONAL TERASI REBON (Acetes sp.) PADA UMKM FAMILI DAN POKLAHSAR CAHAYA JAYA KECAMATAN MUNCAR, BANYUWANGI Dewi Mutamimah; Novitasari, Ani; Maulana, Wahyu Rifqi; Hasanah, Finatun
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i1.2557

Abstract

Terasi is a form of processed rebon shrimp which is widely circulating in Indonesia. Terasi is one of product diversifications resulting from fermentation based on trash fish and rebon shrimp with the addition of salt or other additives in the shape of paste or powder with a distinctive terasi flavor. The purpose of salt addition is to obtain certain condition allow halotolerant microorganisms to react to produce certain food products with unique characteristics such as terasi products. This research used a descriptive method with data collection techniques through primary and secondary data. Data collection was carried out by observation, interviews, active participation, and literature study. The research results at MSME Family and MSME Poklahsar Cahaya Jaya, Muncar District, Banyuwangi Regency among others the raw material used in product processing is rebon shrimp (Acetes sp.) obtained from Banyuwangi Muncar coastal waters. Rebon shrimp mixed with 20-25% salt of the total fish weight. Furthermore, the fermentation process was carried out for some time and dried in the sun and the final product will be packaged with PE plastic for the UMKM Famili and plastic jar packaging for the UMKM Poklahsar Cahaya Jaya, Muncar District. Resulted terasi has a distinctive flavor of terasi, dry characteristics with the shape of solids in the MSME Famili and has dry characteristics in the form of powder and granules in the MSME Poklahsar Cahaya Jaya, has a moisture content below 45%, and a salt content of 15-20%.
Co-Authors Dewi Mutamimah Maulana, Wahyu Rifqi Nadya Adharani Novitasari, Ani Siti Tsaniyatul Miratis Sulthoniyah