Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Mardiyana, Indri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Formulation of nutritious biscuits fortified with minced catfish and Ulva sp for malnourished children Setiawati, Natalia Prodiana; Fateha, Fateha; Supriyanto, Agus; Mardiyana, Indri; Nurhayati, Nurhayati; Sihono, Sihono; Suryaningrum, Th. Dwi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.1039

Abstract

Stunting is a critical problem that deserves attention and has become a global problem. The approach to reducing stunting is to provide nutritious supplementary food in the form of biscuits for children, especially those who are malnourished. The purpose of this study is to formulate nutritious biscuits enriched with minced catfish as a source of amino acids and Ulva sp as a source of dietary fiber. Design expert software (DX13) ® was used to analyze sensory data gathered from a hedonic scale assessment with 25 trained panelists to determine the best formulation for the fortified biscuit product. Taste and texture were among the sensory qualities that were assessed. In addition, physical aspects such as hardness and color (L, a, and b) are analyzed to determine the quality of the biscuit formula. The best formulas based on sensory evaluation and physical analysis undergo further analysis of their nutritional composition, including proximate analysis and amino acid profile.The best quality products found are biscuits fortified with a formula consisting of 33% wheat flour, 14% chopped catfish, and 1% Ulva flour.The state of the art of this research is the development of functional biscuits fortified with a combination of animal protein (catfish) and dietary fiber as well as antioxidants form Ulva sp., using an RSM-based formulation optimization approach to produce a highly nutritious product that isacceptable to children.
PHYSICAL PROPERTIES OF CHINESE HERRING (Hilsentoli sp.) LEATHER TANNED WITH CHROME AND RETAINED WITH SYNTHETIC AGENT Suryaningrum, Th. Dwi; Nuridha, Ahmad; Sinurat, Ellya; Basmal, Jamal; Ariyani, Farida; Utomo, Bagus Sediadi Bandol; Kusumawati, Rinta; Prodiana, Natalia; Supriyanto, Agus; Mardiyana, Indri; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.950

Abstract

When the scales of Chinese herring (Hilsentoli sp.), like those of snakes or monitorlizards, are tanned, they exhibit a unique scaly texture with an attractive natural pattern. This study aimed to evaluate the physical properties of Chinese herring skin tanned with chrome and retained with a synthetic agent. The treatments consisted of a combination of chrome and tanning agents at various concentrations, ie. Chrome (C) 6% and tanning agent (S) 0% (C6S0), Chrome 8% and tanning agent 0% (C8S0), Chrome 10% and tanning agent 0% (C10S0), Chrome 6% and tanning agent 4% (C6S4), Chrome 8% and tanning agent 4% (C8S4), Chrome 10% and tanning agent 4% (C10S4), Chrome 6% and S 6% (C6S6), Chrome 8% and S 6% (C8S6), and Chrome 10% and tanning agent 6% (C10S6). Observations were conducted based on descriptive sensory, physical, and chemical tests, identification of functional groups of the leather, and morphology analysis of the skin leather. The results showed that a combination of chrome and synthetic tanning produced leather with a denser and fuller texture than leather tanned with the chrome tanning agent. C10S6 treatment produced the best physical properties of tanned skin of Chinese herring in terms of its high tensile strength, tear strength, stitch strength, and shrinkage temperature, along with the lowest elongation. The values are well within the Indonesian standard of SNI 0253:2009 for leather with fancy motifs on finished leather goods. The analysis of the cross-section of skin at various treatments using Scanning Electron Microscope (SEM) analysis indicates that retanning with synthetic tanning agents strengthened the collagen matrix, producing denser, more compact structures. This density is caused by the presence of collagen compound bonds and synthetic tanning materials, such as phenol and formaldehyde, which were detected as 2,4-dimethyl phenol in the Raman spectra shift at 208, 35 – 2445.87 cm -1 .
The Influence of Acid and Cooking Methods on The Quality of Fish Meal Processed from by-products of Catfish Fillet Processing Suryaningrum, Theresia Dwi; Ellya, Ellya; Fateha, Fateha; Setiawati, Natalia Prodiana; Mardiyana, Indri; Supriyanto, Agus; Nurhayati, Nurhayati; Giyatmi, Giyatmi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.800

Abstract

Catfish fillet processing produces a by-product dominated by heads (25- 28%) and bones (11-13%). This study aims to process fish meal from by- products of catfish using different treatments, namely soaking in a 4% formic acid solution (F) and a 4% hydrochloric acid solution (H), as well as cooking techniques involving boiling (R) and steaming (K). Observations were made on the yield, pH, proximate analysis, calcium content, NPN (non-protein nitrogen), TBA (thiobarbituric acid), microbiological tests, sensory evaluation, and amino acid profiles. The research showed that soaking in acid caused a decrease in pH, protein content, and TBA and increased the fat content of the resulting fish meal. The optimal treatment for the highest quality fish meal is steaming without acid treatment. In this treatment, the protein content meet  the requirements of the SNI 01.2725.01.2013 as grade 3 fish meal, with a yield of 22.83%, a pH of 6.86, a moisture content of 6.2 ± 0.3%, an ash content  of 27.33 ± 0.7%, and a protein content of 45.5 ± 1.3%. Analysis of the amino acid profile of fish meal from that treatment showed a better amino acid composition compared to commercial fish meal. The fish meal  contained essential amino acids in sufficient quantities, with higher levels compared to the amino acid standards set by FAO/WHO 2013 for human nutritional needs, and met the requirements as a nutritional ingredient for fish and livestock feed.
Co-Authors Agus Supriyanto Bagus Sediadi Bandol Utomo, Bagus Sediadi Bandol Diana Natalia Ellya, Ellya Farida Ariyani Fateha, Fateha Giyatmi Giyatmi Ikasari, Diah Jamal Basmal, Jamal Nurhayati Nurhayati Nuridha, Ahmad Prodiana, Natalia Rinta Kusumawati, Rinta Sihono Sihono Sinurat, Ellya Suryaningrum, Theresia Dwi Th. Dwi Suryaningrum