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All Journal Jurnal Agritechno FISHIANA Journal of Marine and Fisheries
M, Ayla Ainayyah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Social Sciences

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Analisis Sensoris Nugget Ikan Kembung Fortifikasi Tepung Daun Kelor Zainuddin, Nurul Muchlisah; M, Ayla Ainayyah; Kamal, Winda; Kurniawan, Abdi Wahid; Saputra, Ian
FISHIANA Journal of Marine and Fisheries Vol. 4 No. 2 (2025): November
Publisher : Fakultas Perikanan UCM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61169/fishiana.v4i2.348

Abstract

Nugget ikan merupakan salah satu produk olahan pangan yang digemari masyarakat karena praktis, bergizi, dan mudah diterima oleh berbagai kalangan. Upaya peningkatan nilai gizi pada produk olahan ikan dapat dilakukan melalui fortifikasi bahan pangan fungsional, salah satunya dengan tepung daun kelor (Moringa oleifera L.) yang dikenal kaya akan protein, zat besi, vitamin, dan antioksidan alami. Penelitian ini bertujuan untuk menganalisis pengaruh fortifikasi tepung daun kelor terhadap karakteristik sensoris nugget ikan kembung (Rastrelliger sp.) serta menentukan formulasi terbaik berdasarkan tingkat kesukaan panelis. Penelitian dilaksanakan menggunakan rancangan perlakuan empat formulasi, yaitu P1 (100% ikan kembung tanpa tepung daun kelor), P2 (85% ikan kembung, 15% tepung daun kelor), P3 (80% ikan kembung, 20% tepung daun kelor), dan P4 (75% ikan kembung , 25% tepung daun kelor). Uji organoleptik dilakukan terhadap 25 panelis tidak terlatih menggunakan skala hedonik 1–5, dengan parameter warna, aroma, tekstur, dan rasa. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor berpengaruh terhadap tingkat kesukaan panelis pada semua atribut organoleptik. Rata-rata nilai kesukaan terhadap warna berturut-turut adalah 3.44; 3.56; 4.04; dan 3.04. Untuk aroma, diperoleh nilai 3.6; 4.04; 3.32; dan 2.48. Parameter tekstur menunjukkan nilai 3.4; 3.84; 4.04; dan 3.00, sedangkan rasa memperoleh nilai 3.4; 4.08; 3.6; dan 2.96. Berdasarkan hasil tersebut, perlakuan P3 (20% tepung daun kelor) menghasilkan tingkat kesukaan tertinggi pada sebagian besar parameter, yang menunjukkan bahwa penambahan tepung daun kelor dalam jumlah moderat mampu meningkatkan mutu sensoris tanpa menurunkan daya terima produk. Fortifikasi tepung daun kelor sebanyak 20% merupakan formulasi paling optimal dalam pembuatan nugget ikan kembung yang memiliki keseimbangan terbaik antara nilai gizi dan karakteristik sensoris.
Kinerja Reaktor Ohmic Dengan Sistem Kendali Fuzzy Expert: Performance of the Ohmic Reactor with Fuzzy Expert Control System M, Ayla Ainayyah; Abdul Waris; Ahmad Munir
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1921

Abstract

The heating process is a technique for preserving and processing foodstuffs. One of the methods that can be used is ohmic heating method. Ohmic reactors system today on the less optimal of the ohmic reactor performance so that additional control system is required for the ohmic reactor. The purpose of this research is to produce a fuzzy expert control system in the ohmic reactor to optimalize the performance of the ohmic reactor. This research conducted by creating hardware and software. The test used a salt solution at a concentration of 1%, 2%, 3%, 4% as the test material. Heating is carried out at each solution concentration. The analysis result of the temperature response showed that the fuzzy expert control system in the ohmic reactor is operating well. This can be seen from the overshoot of the solution temperature only at a concentration of 4% of 2 ℃ for 4 seconds while in fuzzy showed an overshoot of 3 ℃ for 2 seconds. In addition, the setting time to reach the setting point was relatively small and the solution temperature was relatively stable. The fuzzy expert and fuzzy control systems have low steady state errors ranging from 1,1% and 2,2%. Meanwhile, the analysis results of the temperature response in the on-off control system do not meet the criteria for the success performance control due to overshoot, unstable solution temperature and large steady state errors in each solution concentrations. The used energy analysis found that the electrical energy used by fuzzy expert control system was 49169,2 Watt.s and fuzzy Sugeno was 45121,5 Watt.s.
Co-Authors Abdul Waris Ahmad Munir Kamal, Winda Kurniawan, Abdi Wahid Saputra, Ian Zainuddin, Nurul Muchlisah