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All Journal Samakia: Jurnal Ilmu Perikanan
Siti Nur Aisyah Jamil
Fakultas Sains dan Teknologi, Universitas Ibrahimy, Situbondo
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Other

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Karakteristik Sifat Fisik Amplang Ikan Lele (Clarias sp) Dengan Penambahan Karagenan Siti Nur Aisyah Jamil; Ulfatul Mardiyah; Linda Lutfiah
Samakia : Jurnal Ilmu Perikanan Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4783

Abstract

Fish is a perishable food so it needs to be handled appropriately, namely by processing it into a product in the form of amplang made from catfish. Catfish is a fish that is widely cultivated in Indonesia. Considering the abundant production of catfish, it is necessary to make variations, namely by adding carrageenan from the seaweed Euchema cottonii as a determinant of the physical and organoleptic properties of catfish amlang in the form of flowering power and organoleptic tests of color, taste, aroma, texture and crispness of amlang. The formulation of the problem in this research is how the addition of carrageenan affects the physical and organoleptic properties of catfish amlang and what is the best formulation for adding carrageenan to catfish amlang based on physical and organoleptic properties. Meanwhile, the aim of this research is to determine the effect of adding carrageenan on the physical and organoleptic properties of catfish amplang and to find out the best formulation for adding carrageenan to catfish amplang. This research is an experimental study using carrageenan as a determinant of physical and organoleptic properties in catfish amplang using 4 treatments (P0) as control, (P1) 1%, (P2) 2% (P3) 3%. Data were analyzed using the SPSS type 26 application with the ANOVA test at a confidence level of 95% with Duncan's advanced test. Meanwhile, to determine the best treatment, use the De Garmo method. The results of the research showed that the addition of carrageenan had a significant effect on the physical properties of catfish amplang's swellability, organoleptic attributes of color, taste, texture and crispness. However, the addition of carrageenan had no effect on the aroma attributes of catfish amplang. The best formulation for making catfish amplang is P1 treatment with the addition of 1% carrageenan based on the De Garmo method with a productivity value (NP) of 0.98.
Packaging Sardines Quality Control at PT. Sumber Mutiara Samudra Muncar Banyuwangi Silviatul Hamidah; Siti Nur Aisyah Jamil
Samakia : Jurnal Ilmu Perikanan Vol 16 No 2 (2025): Samakia : Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v16i2.8102

Abstract

Fish lemuru is one of a fish that is often used as raw materials for sardines. One factor that is important to the packaging of sardines. Sardines in PT.Sumber Mutiara Samudra use two packs primary and secondary packaging and packaging. In canned often experienced disability as leaky, dent, double seam, bulges, blisters or scratch and rust. Hence the need of quality control the packaging in order to maintain the quality and safety. This research with the use of data in the descriptive observation, interview, and active participation. The result showed that disability can often happens in PT.Sumber Mutiara Samudra is the source of the leak, dent, double seam, and scratch. Disability is caused by the human factor, material, machine, and raw materials. The experience will be reject that disability is not marketable products.
Kadar Proksimat dan Organoleptik Patty Ikan Barakuda (Sphyraena obtusata) dengan Penambahan Tepung Euchema cottoni Siti Nur Aisyah Jamil; Ika Junia Ningsih; Astri Iga Siska
Samakia : Jurnal Ilmu Perikanan Vol 17 No 1 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i1.9376

Abstract

A patty is a slice of meat that serves as the filling in a burger. It is usually made from beef, but fish-based patties are rarely found. Barracuda is a type of savory fish with a low fat content, making it a potential raw material for patty production. The aim of this study was to determine the formulation of barracuda fish patties (Sphyraena obtusata) with varying proportions of Eucheuma cottonii seaweed flour based on panelists' preferences. In addition, the study aimed to examine the effect of adding E. cottonii seaweed flour on the proximate composition of barracuda fish patties (Sphyraena obtusata). The method used in this study was a quantitative experimental laboratory approach. The experimental design employed was a Completely Randomized Design (CRD) consisting of one factor with five levels of treatment, which were different ratios of barracuda fish and seaweed flour. The treatments were: P1 (100%:0%), P2 (95%:5%), P3 (90%:10%), P4 (85%:15%), and P5 (80%:20%), with each treatment replicated four times. The tested parameters included organoleptic properties color, aroma, taste, and texture as well as chemical properties such as protein, fat, moisture, ash, and carbohydrate content. The results showed that panelists preferred P1, the patty without seaweed flour addition. The addition of seaweed flour led to a decrease in protein, fat, and moisture content but increased ash and carbohydrate content in the fish patties. Therefore, from an organoleptic standpoint, panelists favored the patties without seaweed flour.
Co-Authors Astri Iga Siska Ika Junia Ningsih Linda Lutfiah Silviatul Hamidah Ulfatul Mardiyah