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PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii Reni, Zepherina; Kusumaningrum, Indrati; Asikin, Andi Noor; Diachanty, Seftylia; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.34947

Jelly candy has a characteristic sweet taste and a chewy texture. Another factor that determines the quality of jelly candy besides the taste and texture is the color. One of the ingredients that has the potential as a natural dye is red dragon fruit which has a sweet taste and is good for increasing endurance. This study aims to determine the addition of dragon fruit as a natural dye to the physicochemical and hedonic characteristics of jelly candy from seaweed Kappaphycus alvarezii. The concentration of dragon fruit juice used is P0: dragon fruit juice 0%, P1: dragon fruit juice 7.5%, P2: dragon fruit juice 10%, P3: dragon fruit juice 12,5%, P4: dragon fruit juice 15%, and P5: dragon fruit juice 17.5%. This study used a completely randomized design for proximate and color tests, and Kruskal-Wallis for hedonic tests. The results showed that the addition of dragon fruit juice had a significant effect (p<0.05) on moisture content, ash content, protein content, fat content, color and hedonic value (color, taste, texture, aroma). The moisture content of the jelly candy ranges from 14.81-22.80%, the ash content ranges from 1.60-3.66% and has met the standard of SNI 3547.2-2008. The brightness value of jelly candy ranges from 12.51-14.06%. The hedonic sensory test (scale 1-5) showed that the jelly candy was well received by the panelists, based on the parameters of color (4.30), taste (3.97), texture (3.97), and aroma (3.77).

Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp. Sali, Renzy; Mismawati, Andi; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.43188

Fish balls containing high protein but low in fiber need to be diversified to increase the nutritional value while reducing the cost of raw materials. Kappaphycus alvarezii seaweed is rich in fiber and the price is relatively cheaper, so it has the potential to be used as raw material for making fish balls. This study aims to determine the physicochemical characteristics and consumer acceptance of catfish meatballs (Clarias sp.) with the addition of K. alvarezii seaweed. The study used a completely randomized design with four treatments, namely the percentage of seaweed substitution for fish meat (w/w) namely 40%, 50%, 60% and 0% (control) with three replications. Parameters observed were proximate composition, whiteness degree, and hedonic test. The addition of seaweed increased the water content, ash, carbohydrates and whiteness value of fish balls but decreased the protein and fat content. Consumers still prefer the formulation of fish balls without the addition of K. alvarezii seaweed, but that is close to consumer preferences with the addition of 40% seaweed.

PENGARUH SUHU EKSTRAKSI IKAN GABUS (Channa striata) TERHADAP KANDUNGAN ALBUMIN DAN TINGKAT KESUKAAN UNTUK MINUMAN KESEHATAN: The Effect of Extraction Temperature of Snakehead Fish (Channa Striata) on Albumin Concentration and Sensory Preference for Healthy Drinks Products Maulid, Deden Yusman; Syaban, Rafli; Abrian, Satriya; Pangestika, Widya; Siregar, Arpan Nasri; Arumsari, Kusuma; Nusaibah, Nusaibah; Andayani, Tri Rahayu; Herry, Herry; Yuniarti, Endah
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.47024

Snakehead (Channa striata) is widely found in open water such as rivers and swamps in Indonesia. Snakehead contains albumin which is useful for accelerating the wound healing process. The purpose of this study was to determine the best extraction temperature that can produce the highest albumin content and is preffered by panelist when applied to healthy drinks. This study consisted of three treatments, namely the extraction temperature of 60°C, 70°C, and 80°C. The parameters observed were the yield of snakehead extract, protein content of snakehead, albumin content, and the level of preference (Hedonic). The yield of snakehead extract refers to the method developed by Asikin, 2017. Protein content was tested using the Kjeldahl method, albumin content was tested using the BCG (Brom Cresil Green) method. The preference level test was based on the method developed by Rahayu (2017). The highest yield of snakehead extract was obtained at a temperature of 80°C, namely 54,6%. The highest protein content was found in the 60°C temperature treatment, which was 3,62%. The highest albumin content was found at 80°C temperature treatment, which was 0,04 g/dl. The results of the hedonic test show that there is no difference sgnificantly between treatments with the limit value is still preferred (5). Keyword: albumin, snakehead, healthy drinks, sensory Ikan gabus (Channa striata) banyak terdapat di perairan terbuka seperti sungai dan rawa yang ada di Indonesia. ikan gabus memiliki kandungan albumin yang bermanfaat untuk mempercepat proses penyembuhan luka. Tujuan dari penelitian ini adalah untuk menentukan suhu ekstraksi terbaik yang dapat menghasilkan kandungan albumin yang paling tinggi serta disukai oleh panelis ketika diaplikasikan ke minuman kesehatan. Penelitian ini terdiri dari tiga perlakuan yaitu suhu ekstraksi 60°C; 70°C; dan 80°C. Parameter yang diamati adalah rendemen ekstrak ikan gabus, kandungan protein ikan gabus, kandungan albumin, serta tingkat kesukaan (Hedonik). Rendemen ekstrak ikan gabus mengacu kepada metode yang dikembangkan Asikin, 2017. Kandungan protein di uji menggunakan metode Kjeldahl, kandungan albumin di uji dengan metode BCG (Brom Cresil Green), uji tingkat kesukaan mengacu kepada metode yang dikembangkan Rahayu (2017). Hasil rendemen ekstrak ikan gabus tertinggi didapatkan pada suhu 80°C yaitu 54,6%. Kandungan protein tertinggi terdapat pada perlakuan suhu 60°C yaitu 3,62%. Kandungan albumin tertinggi terdapat pada perlakuan suhu 80°C yaitu 0,04 g/dl. Hasil uji hedonik terhadap minuman kesehatan menunjukan bahwa tidak ada perbedaan yang signifikan antar perlakuan dengan batasan nilai masih disukai (5). Kata kunci: ekstrak albumin, ikan gabus, minuman kesehatan, sensori

PENERIMAAN KONSUMEN TERHADAP IKAN BANDENG (Chanos chanos) ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA: The Consumer Acceptance Of Smoked Milkfish (Chanos chanos) with Concentrations Of Different Liquid Smoke Noor Asikin, Andi; Durahman, Nur Ismalia; Zuraida, Ita; Sulistiawati, Septiana; Diachanty, Seftylia
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.47659

The modern smoking method using liquid smoke is an effort to improve traditional processed products and can provide a distinctive smoked flavor of milkfish (Chanos chanos) in producing smoked fish products of good quality and safe for consumption. This research aims to determine the level of consumer acceptance of fish smoked with immersion in different concentrations of liquid smoke. The treatment used was immersion of coconut shell liquid smoke at different concentrations, namely AC0 control (without immersion of liquid smoke), AC2 (2% concentration of liquid smoke), AC5 (5% concentration of liquid smoke) and AC8 (8% concentration of liquid smoke). The hedonic test used 30 untrained panelists and the experimental design used was a Completely Randomized Design (CRD) followed by Duncan's test at 95% confidence level. The results showed that immersion with liquid smoke concentrations could affect the panelists' preference level. The smoked milkfish produced has a physically intact appearance, is clean and has a golden-brown color on AC0 to AC8, has a pungent smoky odor on AC8 and fishy on AC0 and has a hard texture on AC8 and dry AC0. The concentration of liquid smoke to produce the best smoked milkfish based on consumer acceptance is AC2 (2% liquid smoke concentration) with an appearance value of 7.13 (likes), smell 6.70 (likes), taste 7.00 (likes), texture 6, 90 (likes) Kata kunci: liquid smoke, milkfish, smoked fish, consumer acceptence. Metode pengasapan modern dengan menggunakan asap cair merupakan upaya memperbaiki mutu produk olahan tradisional dan dapat memberikan flavour khas asap pada ikan bandeng (Chanos chanos) sehingga menghasilkan produk ikan asap bermutu baik dan aman untuk dikonsumsi. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap ikan bandeng asap dengan perendaman kosentrasi asap cair berbeda. Perlakuan penelitian ini adalah perendaman ikan dalam asap cair tempurung kelapa pada konsentrasi berbeda yaitu: AC0 (kontrol/ tanpa perendaman asap cair), AC2 (konsentrasi asap cair 2%), AC5 (konsentrasi asap cair 5%) dan AC8 (konsentrasi asap cair 8%). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Pengujian hedonik terhadap ikan asap dilakukan oleh 30 panelis tak terlatih. Hasil penelitian menunjukkan bahwa perendaman dengan konsentrasi asap cair berbeda dapat mempengaruhi tingkat kesukaan panelis. Perlakuan perendaman asap cair dari perlakuan AC0 sampai AC8 mempunyai karakteristik kenampakan secara fisik utuh, bersih dan memiliki warna cokelat keemasan. Perlakuan AC8 memiliki bau smoky yang menyengat dengan tekstur yang keras sedangkan perlakuan AC0 berbau fishy dan tekstur kering. Konsentrasi asap cair terbaik berdasarkan penerimaan konsumen adalah AC2 (konsentrasi asap cair 2%) dengan nilai kenampakan 7,13 (suka), bau 6,70 (suka), rasa 7,00 (suka), tekstur 6,90 (suka). Kata kunci: kosentrasi, asap cair, ikan bandeng, ikan asap, penerimaan, konsumen.

MUTU STICK IKAN BELUT (Monopterus albus) DENGAN PENAMBAHAN TEPUNG KARAGENAN: The Quality of Eel (Monopterus albus) Fish Stick with Addition of Carrageenan Flour Hidayah, Nur; Taher, Nurmeilita; Montolalu, Lita; Wonggo, Djuhria; Reo, Albert; Lohoo, Helen
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.52241

Indonesia is endowed with a plethora of diverse animal food sources, one of which is the eel fish (Monopterus albus). Eel is a fish that can be consumed as a functional food, exhibiting a higher nutritional content than ordinary foodstuffs and providing health benefits for the body. Eel is processed into a variety of products, including the eel fish sticks. It is anticipated that the production of eel fish sticks with the incorporation of carrageenan flour will enhance the cohesiveness and binding power of the product, thereby extending its shelf life. The objective of this study was to assess the quality of eel fish sticks (Monopterus albus) with the incorporation of carrageenan flour through organoleptic evaluations, fat content analyses, crude fiber assessments, and water content examinations. The results of the study indicated that the panelists preferred the 0% carrageenan flour treatment in terms of organoleptic characteristics, including taste, color, texture, and aroma, when compared to treatments with 5%, 10%, and 15% carrageenan flour. The water content value was found to be lower with the addition of 5% carrageenan (6.78) compared to the addition of 0% carrageenan (7.52). The fat content value with a 5% carrageenan addition (9.71) was found to be lower than that observed with a 0% carrageenan addition (11.03). The crude fiber content exhibited a higher value with the addition of 5% carrageenan (0.78) compared to the 0% carrageenan addition (0.48). Similarly, the dietary fiber content demonstrated a higher value with the addition of 5% carrageenan (0.60) compared to the 0% carrageenan addition (0.44). Kata kunci: Carageenan, Eel, Monopterus albus, Stick Indonesia memiliki kekayaan sumber pakan hewani yang beragam, salah satunya ikan belut (Monopterus albus). Belut adalah ikan yang dapat dikonsumsi sebagai pangan fungsional yang memiliki kandungan nutrisi yang lebih tinggi dari pangan biasa dan dapat memberikan manfaat kesehatan bagi tubuh, belut tersebut diolah menjadi produk dengan cara diversifikasi. Sehingga dalam penelitian ini dilakakukan pembuatan stick ikan belut dengan penambahan tepung karagenan diharapkan dapat meningkatkan kekompakan dan daya ikat produk serta meningkatkan daya simpan pada stick ikan belut. Tujuan dari penelitian ini yaitu untuk mengetahui mutu stick ikan belut (Monopterus albus) dengan penambahan tepung karagenan melalui uji organoleptik uji kadar lemak, uji serat kasar, dan uji kadar air. Hasil Penelitian pada nilai organoleptik panellis lebih menyukai perlakuan tepung karagenan 0%, dari segi rasa, warna, tekstur, aroma, dibandingkan dengan penambahan karagenan sebanyak 5%, 10% dan 15%. Nilai kadar air dengan penambahan karagenan 5% (6,78) lebih rendah dibandingkan dengan penambahan karagenan 0% (7,52). Nilai kadar lemak dengan penambahan karegenan 5% (9,71) lebih rendah dibandingkan dengan penambahan karagenan 0% (11,03). Nilai kadar serat kasar dengan penambahan karegenan 5% (0,78) lebih tinggi dibandingkan dengan penambahan karagenan 0% (0,48). Nilai kadar serat pangan dengan penambahan karagenan 5% (0,60) lebih tinggi dibandingkan dengan penambahan karagenan 0% (0,44). Kata kunci: Belut, Karagenan, Monopterus albu, Stick.

PENGARUH PERENDAMAN JERUK NIPIS (Citrus aurantifolia) TERHADAP KARAKTERISTIK FISIK DAN ORGANOLEPTIK DARI TEPUNG KEPALA UDANG WINDU (Penaeus monodon): Effect of Lime (Citrus aurantifolia) Soaking on The Physical and Sensory Characteristics of Tiger Shrimp (Panaeus Monodon) Head Meal Ika, Ikawati; Hasanah, Rafitah; Mismawati, Andi
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.53029

Tiger shrimp heads have a fairly high fat content of 13%, so a process of minimizing fat is needed to prevent rancidity. Soaking lime solution has the potential to reduce fat levels. The purpose of this study was to find out how the physical and organoleptic characteristics of tiger shrimp head meal with different lime solution immersion. The treatment used is W0 (control), W1 (5%), W2 (10%) and W3 (15%). This study showed that soaking lime solution had a significant effect on tiger shrimp head flour yield, color test, and organoleptic. The average yield value of 20.6%-22.8% indicates that the higher the concentration of lime solution, the lower the yield produced. The color test results show a noticeable effect as the concentration of lime solution increases. The average color test results for brightness (L*) values are 57.78%-61.87%, reddish (a*) 10.51-16.90, yellowish (b*) 20.12-25.49 and white degree 48.45%-52.28%. The results of sensory tests showed a real influence on appearance, namely somewhat clean, less clean type-specific colors, type-specific colors (7-9), but no real effect on odor, namely the smell of shrimp flour was strong enough (7) and foreign objects were absent (9). The best hedonic test results in the W1 treatment (5%) were consumer acceptance rates at appearance 7.7 (very like), smell 7.13 (like), taste 6.83 (like) and texture 7.37 (like). Kata kunci: Color, Flour, Organoleptic, Shrimp head. Kepala udang windu memiliki kadar lemak yang cukup tinggi yaitu 13%, sehingga diperlukan proses meminimumkan lemak untuk mencegah ketengikan. Perendaman larutan jeruk nipis berpotensi untuk menurunkan kadar lemak. Tujuan Penelitian ini untuk mengetahui bagaimana karakteristik fisik dan organoleptik tepung kepala udang windu dengan perendaman larutan jeruk nipis yang berbeda. Perlakuan yang digunakan yaitu W0 (kontrol), W1 (5%), W2 (10%) dan W3 (15%). Penelitian ini menunjukkan perendaman larutan jeruk nipis berpengaruh nyata pada rendemen, uji warna, dan organoleptik tepung kepala udang windu. Hasil rata-rata nilai rendemen 20,6%-22,8% menunjukkan semakin tinggi konsentrasi larutan jeruk nipis, semakin rendah rendemen yang dihasilkan. Hasil uji warna menunjukkan adanya pengaruh nyata seiring meningkatnya konsentrasi larutan jeruk nipis. Hasil rata-rata uji warna untuk nilai kecerahan (L*) 57,78%-61,87%, kemerahan (a*) 10,51-16,90, kekuningan (b*) 20,12- 25,49 dan derajat putih 48,45%-52,28%. Hasil uji sensori menunjukkan adanya pengaruh nyata pada kenampakan yaitu agak bersih, warna kurang spesifik jenis-bersih, warna spesifik jenis (7-9), namun tidak berpengaruh nyata terhadap bau yaitu bau tepung udang cukup kuat (7) dan benda asing yaitu tidak ada (9). Hasil uji hedonik terbaik pada perlakuan W1 (5%) yaitu tingkat penerimaan konsumen pada kenampakan 7,7 (sangat suka), bau 7,13 (suka), rasa 6,83 (suka) dan tekstur 7,37 (suka). Kata kunci: Jeruk nipis, Kepala udang, Organoleptik, Tepung, Warna

INNOVATION MACARONI PASTA OF BASED LUMI-LUMI FISH-ENDEMIC AND EFFECT OF BOILING METHOD PROCESS ON NUTRITIONAL CONTENT Safrida; Rahma, Cukri; Rinawati; Harahap, Laila Apriani Hasanah; Budijanto, Slamet; Kurniati , Yeni; Lubis, Friyuanita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.55095

Meulaboh is located in the western part of Sumatra Island, West Aceh Regency, Aceh Province. Coastal areas in the Meulaboh have an endemic type of fish, lumi-lumi (Harpodon nehereus), which is known to contain various micronutrients and proteins. The study aimed to identify the best macaroni formulation based on good sensory acceptability, micronutrient content, nutritional value, and protein. The treatment used was a different concentration of Lumi-lumi fish meat on macaroni dough, namely: P1(15%), P2(20%), and P3(25%). The best macaroni formulation was determined using scoring analysis based on sensory parameters. The participants consisted of 30 untrained panelists. Then the best products were tested for changes in nutritional content, soluble protein, and minerals, before and after boiling for 15 minutes using a paired t-test with alpha 5%. The study showed that the selected formulation was P1(15%), with the highest total score of 18. The results show the boiling process significantly increases the moisture, ash, and fat content, namely 71.70%, 1.67%, and 4.73%, respectively on the P1 (15%) product. Meanwhile, it reduces the crude protein, fiber, carbohydrate, and soluble protein content by 8.41%, 1.63%, 11.86%, and 16.8 ug/L. Then, it also reduces a number of minerals, namely calcium, magnesium, copper, zinc, and selenium. In conclusion, the macaroni formulation P1 is better based on consumer acceptance with color value 4.71(slightly-liked), aroma 4.28(indifferent), taste 4.21(indifferent), hardness 4.71(slightly-liked), elasticity 4.82(slightly-liked), and overall acceptance 4.51(slightly-liked). Kata kunci: Harpodon nehereus, Lumi-lumi, Macaroni, Nutrition, Sensory Meulaboh terletak di sebelah Barat Laut Pulau Sumatra, Kabupaten Aceh Barat, Provinsi Aceh. Perairan di wilayah meulaboh memiliki jenis ikan endemik lumi-lumi (Harpodon nehereus) yang diketahui mengandung berbagai mikronutrien dan protein. Tujuan penelitian yaitu mengidentifikasi formulasi makaroni terbaik berdasarkan daya terima sensori yang baik, dengan kandungan mikronutrien, nilai gizi, dan protein. Perlakuan penelitian yaitu konsentrasi daging ikan Lumi-lumi yang berbeda pada adonan makaroni meliputi: P1(15%), P2(20%), dan P3(25%). Formulasi makaroni terbaik ditentukan dengan analisis skoring berdasarkan parameter sensori. Peserta terdiri dari 30 panelis tidak terlatih. Kemudian produk terbaik diuji perubahan kandungan gizi, protein terlarut, dan mineral, sebelum dan setelah perebusan selama 15 menit menggunakan uji t berpasangan alpha 5%. Hasil penelitian menunjukkan formulasi terbaik adalah P1(15%) dengan total skoring tertinggi yaitu 18 skor. Kemudian proses perebusan meningkatkan kadar air, abu, dan lemak secara signifikan yaitu masing-masing sebesar 71,70%, 1,67%, dan 4,73% pada produk P1 (15%). Sementara proses perebusan menurunkan kandungan protein kasar, serat, karbohidrat, dan protein larut sebesar 8,41%, 1,63%, 11,86%, dan 16,8 ug/L. Kemudian, juga mengurangi sejumlah mineral yaitu kalsium, magnesium, tembaga, seng, dan selenium. Kesimpulannya formulasi makaroni P1 lebih baik berdasarkan penerimaan konsumen dengan nilai warna 4.71 (agak-suka), aroma 4.28 (normal), rasa 4.21 (normal), kekerasan 4.71 (agak-suka), kekenyalan 4.82 (agak-suka), dan penerimaan keseluruhan 4.51 (agak-suka). Kata kunci: Harpodon nehereus, Lumi-lumi, Makaroni, Nutrisi, Sensori

OPTIMASI PRODUKSI SEMI REFINED CARRAGEENAN MELALUI PENDEKATAN PROSES EKSTRAKSI: Optimization of Semi-Refined Carrageenan Production through Extraction Process Samodra, Yudha; Nur Rokhmah, Laela; Prayitno
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.56140

Semi refined carrageenan (SRC) is a processed seawed from Eucheuma cottonii. This product widely used in industry. The objective of this experiment is to decribe the influence of four independent variables, there are concetration of of solvent (KOH), soaking, extraction temperature and extraction time with semi-refined carrageenan (SRC) gel stregth level and rendement level. The method used experiment to determin the optimal condition of each variables. The ectraction eucheuma cotonii with 35% moisture from Sumba used high milk reactivity procces (HMR). Semi-refined carrageenan produced then determined the level of gel strength and yield. The results showed soaking for 10 hours with extraction in 0,10% KOH solution (w/v), extraction temperature of 121,6°C for 5 minutes to give the gel strength of 320,04 g/cm2 to yiled 53,19%. Extraction time is longer provide a higher yiled strength but lower gel. Carrageenan yield at 21,6°C with an extraction time of 25 minutes produced the highest value, 54,59%. Kata kunci: carrageenan extratction; gel strength; semi refined carrageenan; yield Semi-refined carrageenan (SRC) merupakan salah satu olahan rumput laut dari Eucheuma cottonii. Bentuk olahan demikian banyak dimanfaatkan berbagai industri. Penelitian ini bertujuan untuk mendapatkan data pengaruh empat variabel bebas yaitu konsentrasi alkali (KOH dengan 3 variasi konsentrasi), waktu perendaman (3 variasi), suhu (5 variasi) dan waktu ekstraksi (6 variasi) terhadap tingkat kekuatan gel dan rendemen SRC yang dihasilkan. Metode yang digunakan adalah eksperimental untuk menentukan kondisi optimum masing-masing variabel .Proses ekstraksi dengan teknik ekstraksi reaktivitas suhu tinggi (HMR, high milk reactivity) terhadap rumput laut Eucheuma cotonii dari Sumba mendapatkan kadar air sebesar 35%. Semi-refined carrageenan yang dihasilkan kemudian ditentukan tingkat kekuatan gel dan rendemennya. Hasil penelitian menunjukkan perendaman selama 10 jam dengan ekstraksi pada larutan KOH 0,10% (w/v), suhu ekstraksi 121,6°C selama 5 menit memberikan kekuatan gel sebesar 320,04 g/cm2. Dengan rendemen yang lebih rendah. Yield karagenan pada suhu 121,6°C dengan waktu ekstraksi selama 25 menit menghasilkan nilai tertinggi dari penelitian yaitu sebesar 54,5%. Kata kunci: ekstrasi karaginan, kekuatan gel, semi refined carrageenan, rendemen

PENGARUH SUBSTITUSI TEPUNG IKAN KEMBUNG (Rastrelliger kanagurta) PADA TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK KUE SEMPRIT: The Impact of Substituting Indian Mackerel Fish (Rastrelliger kanagurta) Flour Fish with for Yellow Pumpkin (Cucurbita moschata) Flour on the Characteristics of Semprit Cake Ishak, Husnul Khatimah; Naiu, Asri Silvana; Mile, Lukman
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.56361

Semprit cookies are a type of dry cookies that are part of the bagged cookies type that are made using a syringe and are one of the snacks that are liked by people from children to adults. This study aims to analyze the characteristics of semprit cookies resulting from the substitution of mackerel flour (Rastrelliger kanagura) with pumpkin flour (Cucurbita moschata). The treatments used in the study were F0 (0 gr mackerel flour: 30 gr pumpkin flour), F1 (10 g mackerel flour: 20 g pumpkin flour), F2 (15 g mackerel flour: 15 g pumpkin flour), F3 (20 g mackerel flour: 10 g pumpkin flour). The parameters tested included water content, ash content, protein content, fat content, carbohydrate content by difference, fiber content and hedonic test. This study used a Completely Randomized Design (CRD) which was analyzed by ANOVA and further tested by Duncan. The results of the hedonic test were analyzed using Kruskal-wallis with K-Independent and further tested by Duncan. The results showed that semprit cake from the substitution of mackerel fish flour (Rastrelliger kanagurta) with pumpkin flour (Cucurbita moschata) had a significant effect (p<0.05) on all proximate parameters of semprit cake and organoleptic attributes of semprit cake, except texture. The addition of mackerel fish flour to the formula can increase protein content up to 12.09%, and fat content reaches 21.69%, but reduces carbohydrate content to 63.73%, water content 0.27%, ash content 1.58%, and fiber content 4.56%. Kata kunci: Cucurbita, Indian mackerel flour, pumpkin flour, Rastrelliger, spritz cookies. Kue semprit merupakan jenis kue kering yang termasuk bagian dari jenis bagged cookies yang dibuat menggunakan alat spuit dan menjadi salah satu cemilan yang disukai kalangan mulai dari anak-anak hingga orang dewasa. Penelitian ini bertujuan untuk menganalisis karakteristik kue semprit hasil substitusi tepung ikan kembung (Rastrelliger kanagura) pada tepung labu kuning (Cucurbita moschata). Perlakuan yang digunakan dalam penelitian yaitu F0 (tepung ikan kembung 0 g: tepung labu kuning 30g), F1 (tepung ikan kembung 10 g : tepung labu kuning 20 g), F2 (tepung ikan kembung 15 g : tepung labu kuning 15 g), F3 (tepung ikan kembung 20 g : tepung labu kuning 10 g). Parameter yang diuji meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat by difference, kadar serat dan uji hedonik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang dianalisis dengan ANOVA dan diuji lanjut Duncan. Hasil uji hedonik dianalisis menggunakan Kruskal-wallis dengan K-Independent dan diuji lanjut Duncan. Hasil penelitian menunjukkan bahwa kue semprit hasil substitusi tepung ikan kembung (Rastrelliger kanagurta) pada tepung labu kuning (Cucurbita moschata) memberikan pengaruh nyata (p<0,05) terhadap semua parameter proksimat kue semprit dan atribut organoleptik kue semprit, kecuali tekstur. Penambahan tepung ikan kembung pada formula dapat meningkatkan kadar protein hingga 12.09%, dan kadar lemak mencapai 21,69%, namun menurunkan kadar karbohidrat menjadi 63,73%, kadar air 0,27%, kadar abu 1,58%, dan kadar serat 4,56%. Kata kunci: Cucurbita, tepung ikan kembung, tepung labu kuning, Rastrelliger, kue semprit

IDENTIFIKASI BAKTERI Escherichia coli PADA IKAN KERAPU (Epinephelus sp) SEGAR, AIR DAN ES PADA PEDAGANG PASAR BERSEHATI DI KOTA MANADO : Identification of Escherichia coli of Fresh Grouper Fish , Water and Ice Utilized in Fish Handling in Manado City Market Larawo, Junita Noni; Harikedua, Silvana D; Makapedua, Daisy; Mongi, Eunike; Damongilala, Lena Jeane; Pongoh, Jenki; Kaparang, Josefa Teti
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.57634

E. coli bacteria is a common contaminant of fishery products. Improper handling, including the use of contaminated water and ice and exposure to unclean or polluted environments, can facilitate the transfer of bacteria to fish and other seafood products. In this instance, water is employed to remove impurities, including sand and mucus, and to inhibit bacterial growth. The use of ice is regarded as the most effective method for maintaining the quality of fresh fish during the marketing process. The results of microbiological tests are of great importance in determining the quality of fresh fish. The objective of this study was to identify the presence of E. coli bacteria in grouper fish, as well as in the water and ice utilized in fish handling at Bersehati market. The research method employed is descriptive research, whereby the state of fish handling in the field is first identified, samples are subsequently analyzed in a laboratory setting, and the data obtained is then interpreted. The APM value of E. coli in grouper fish exhibited a range of 23 APM/g to 93 APM/g. The water APM values ranged from 9.3 APM/mL to 43 APM/mL, while the ice APM values were 240 APM/mL. This indicates that some samples exceeded the microbial contamination limits set forth in the Indonesian’s standard for fish (less than 3 APM/g), water (less than 0 APM/mL), and ice (less than 3 APM/mL). Further biochemistry tests on the samples revealed negative E. coli results, despite the initial estimation and confirmation tests indicating a potential for E. coli contamination. However, the possibility of bacteria exhibiting similar properties to E. coli, namely Citrobacter, could not be ruled out Keywords: Grouper Fish, Water, Ice, Escherichia coli, Biochemical Test Bakteri E.coli merupakan salah satu bakteri yang umum ditemukan pada produk hasil perikanan, apabila penanganan yang dilakukan tidak tepat seperti air dan es serta lingkungan yang tidak bersih atau tercemar. Dalam hal ini air digunakan untuk menghilangkan kotoran, pasir, lendir dan meminimalkan pertumbuhan bakteri dan penggunaan es dinilai sebagai teknik penanganan ikan segar yang paling tepat untuk dapat menjaga mutu ikan segar selama pemasaran. Uji mikrobiologis sangat penting artinya dalam penentuan mutu ikan segar. Tujuan penelitian ini yaitu mengidentifikasi bakteri E.coli pada ikan kerapu serta air dan es yang digunakan pada penanganan ikan di pasar Bersehati. Metode penelitian yang digunakan yaitu metode penelitian deskriptif dengan mengidentifikasi keadaan penanganan ikan di lapangan dilanjutkan dengan menganalisis sampel di laboratorium dan menginterpretasikan data yang didapat. Nilai APM E. coli pada ikan kerapu berkisar antara 23 APM/g – 93 APM/g. Nilai APM air adalah 9,3 APM/mL-43 APM/mL, dan Nilai APM es 240 APM/mL. Hal ini menunjukan bahwa ada beberapa sampel melebihi batas cemaran mikroba sesuai SNI untuk ikan < 3 APM/g, untuk air <0 APM/mL, dan untuk es <3 APM/mL. Sampel yang diuji lanjutan dengan uji biokimia menunjukkan negatif E. coli walaupun saat uji perkiraan dan penegasan menunjukkan adanya kemungkinan cemaran E.coli namun kemungkinan adanya bakteri yang memiliki sifat yang sama dengan E.coli yaitu Citrobacter. Kata kunci: Ikan kerapu, Air, Es, Escherichia coli, Uji Biokimia

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Contact Name
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Journal Mail Official
-

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Location
Kota manado,

Sulawesi utara

INDONESIA