Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal MARLIN : Marine and Fisheries Science Technology Journal Jurnal Perikanan
Putri, Zaky Yoana
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
THE ADDITION OF SURIMI INDIAN MACKEREL (Rastrelliger kanagurta) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF MANTOU Putri, Zaky Yoana; Pratama, Rusky Intan; Herman, Roffi Grandiosa; 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.v15i3.1617

Abstract

This study aims to determine the most preferred percentage of indian mackerel surimi addition to mantou based on panelist evaluations. The research was conducted from December 2024 to March 2025 using an experimental method with four treatments (0%, 20%, 30%, and 40%) and 20 panelist as the retest. Panelist acceptance was assessed using a hedonic test and Bayes analysis. The hedonic test data were analyzed using the Friedman test. The most preferred mantou sample was further analyzed for its nutritional content through proximate analysis. The results showed no significant differences among treatments in terms of panelist preference. However, the control mantou (0%) and the mantou with 40% Indian mackerel surimi addition had the highest preference scores. The 40% treatment received the highest mean score for appearance (7.90), while the A (0%) control sample scored highest for aroma (8.10) and taste (8.00). Both treatments had the same texture score (7.80). The highest alternative value in the Bayes test was obtained by treatment D (40%) which amounted to 8.03. Proximate analysis revealed that the addition of mackerel surimi tended to increase the nutritional content of mantou, except for carbohydrates. The , 40% surimi mantou had 39.35% moisture, 1.13% ash, 5.17% fat, 10.49% protein, and 43.86% carbohydrates. Meanwhile, the control mantou contained 31.15% moisture, 0.98% ash, 4.57% fat, 8.28% protein, and 55.02% carbohydrates.
ANALISIS STRATEGI PEMASARAN PEMPEK OMO KOTA BANDUNG Junianto, Junianto -; Affandy, Faried; Firdaus, Nur Aini Azhar; Anggreini, Diah Ayu; Putri, Zaky Yoana
MARLIN Vol 5, No 2 (2024): (Agustus) 2024
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V5.I2.2024.125-140

Abstract

Pempek OMO is an MSME that produces Palembang speciality food, pempek. In the same area, of course, there are competitors with the same product. To maintain production, Pempek OMO must have a strategy so that it can continue to compete. Therefore, it is necessary to analyze the marketing strategy of Pempek OMO. This research is categorized as qualitative research using primary and secondary data. Primary data is obtained through surveys to the place and interviews with the owner of Pempek Omo, while secondary data is obtained through literature available on the internet. Then SWOT analysis was conducted, internal factors and external factors of pempek OMO production. The result of the research is that the value-added ratio obtained is greater than 40%, which means that the business or production process of Pempek Omo has a high added value. 
Co-Authors Affandy, Faried Anggreini, Diah Ayu Firdaus, Nur Aini Azhar Herman, Roffi Grandiosa Iis Rostini Junianto, Junianto - Rusky Intan Pratama