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INDONESIA
Jurnal FishtecH
Published by Universitas Sriwijaya
ISSN : 23036936     EISSN : 26561913     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal FishtecH merupakan jurnal yang memuat karya ilmiah berupa hasil penelitian, studi kepustakaan, gagasan, aplikasi teori dan kajian kritis dibidang pengolahan hasil perikanan dan perairan secara luas. Penekanan pada kata secara luas sebagai interprestasi pada arti hasil perikanan dan perairan, bahwa objek kajian tidak hanya terfokus pada ikan semata melainkan seluruh biota yang berada di perairan.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 9, No 1 (2020)" : 7 Documents clear
Proporsi Konsumsi Rumah Tangga Pembudidaya Ikan Patin (Pangasius sp.) di Kecamatan Talang Kelapa Kabupaten Banyuasin Lia Perwita Sari; Rih Laksmi Utpalasari
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.10289

Abstract

The purpose of this study was to determine the characteristics and comparison of the level of household food consumption of catfish (Pangasius sp.) farmer’s in Talang Kelapa District. Determination of the location was done intentionally (purposive). The research sample was taken using the accidental sampling method. There are 17 groups of consumption catfish farmers at Talang Kelapa District while only 7 groups focus on catfish culture with a total of 82 people so the sample is 20 people. The data used include primary data and secondary data. Data were analyzed descriptively qualitative and quantitative descriptive. Researchers used qualitative methods by analyzing the characteristics of each respondent. The proportion of household consumption of catfish farmers was analyzed using tabulation. The results showed that respondents aged between 29-52 years, had an average number of family members of 3 people and the highest level of education at the elementary school level. The household consumption pattern of Catfish Farmers (Pangasius sp.) at Talang Kelapa District are dominated by non-food consumption which is Rp.2,851,000/month while food consumption is only Rp.987,361.11. This is indicated by the percentage of food consumption by 25.73% and non-food consumption by 74.27%.
Analisis Mutu Pindang Ikan Tongkol (Euthynnus affinis) dengan Teknik Pengolahan Oven Steam Rezaldi Hidayat; Maimun Maimun; Sukarno Sukarno
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11003

Abstract

Fish has a significant contribution in fulfilling the protein source of Indonesian people. The target in 2019 reached 54.49% in efforts to increase food consumption in all layers by providing high quality Indonesian marine products. There are high-economic fish species, namely tuna, skipjack, mackerel, bloating, flying were the raw material in the processing of boiled fish. Pemindangan was a processing technique and preservation, the purpose of this study is to find out the quality of the steam oven produced by distinguishing the cooking time, by knowing the final product sensory test and proximate test, the final product sensory test shows no difference in each cooking whereas the odor, taste, texture parameters are Significant differences in cooking and proximate testing of the three cooking there is no significant difference (p>0.05) to the quality produced, but the product preferred by consumers was a product with 3 hours of cooking, so the cooking recommended on the use of an oven this steam was 3 hours cooking.
Pengaruh Kondisi Post Mortem Ikan Patin (Pangasius Djambal) dengan Kematian Menggelepar yang Disimpan pada Suhu Berbeda Terhadap Mutu Filletnya Susi Lestari; Ace Baehaki; Imam Mahdi Rahmatullah
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11005

Abstract

This study aimed to determine the quality of differences in catfish fillets made in the pre rigor, rigor mortis, and post rigorstage. This research is divided into 2 stages, the preliminary research stage and further research. Data processing is carried out quantitatively by analyzing parametric statistical data with Anova and non parametric tests with the Kruskal Wallis test. The parameters of this study include stiffness index, pH value, TVB and organoleptic test. Preliminary research results on catfish at the meeting room temperature pre rigor, rigor mortis, and post rigor are interrelated at 0, 1.5, 9 hours with rigor index values of 0%, 27%, 5% and time of pre rigor and rigor mortis at cold temperatures at 0 and 6 hours with rigor index values of 0% and 70%.. In the main study it was shown that all TVB comparisons are significantly different and at pH values all are significantly different except for cold temperature pre rigor and post rigor comparisons. The results of organoleptic fillets showed significantly different results in the comparison of rigor mortis and post rigor phases in the part of testing the appearance of meat integrity and color appearance of filllet meat at cold temperatures.
Karakteristik Sensoris Kemplang Panggang Udang putih (Litopenaeus vannamei) dengan Penambahan Asap Cair Dwi Inda Sari; Herpandi Herpandi; Shanti Dwita Lestari; Rinto Rinto; Ambarwati Ambarwati
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.10315

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asap cair terhadap sifat fisik, kimia dan sensori kemplang panggang udang putih (Litopenaeus vannamei). Metode penelitian ini menggunakan rancangan acak kelompok (RAK) dengan satu faktor perlakuan dan dilakukan dengan 3 kali ulangan. Perlakuan yang digunakan yaitu perbedaan konsentrasi asap cair (0%, 2,5%, 5% dan 7,5%). Berdasarkan hasil uji sensori penelitian tahap pertama didapatkan formulasi A3 sebagai formulasi terbaik dengan proporsi udang:tepung:air dengan nilai 1:2:1/2. Formulasi terbaik digunakan untuk tahapan pembuatan kemplang panggang udang putih. Hasil uji mutu hedonik menunjukkan bahwa tingkat mutu hedonik panelis mencapai 8, dengan tingkat kesukaan tertinggi yaitu di perlakuan A4 untuk parameter kenampakan, aroma, tekstur, sedangkan untuk rasa, nilai tertinggi di perlakuan A2. Perlakuan terbaik dari penelitian ini yaitu pada perlakuan A4 dengan konsentrasi asap cair 7,5%.
Ekstraksi Flavour dari Tepung Ikan Layang (Decapterus sp.) Menggunakan Enzim Protease Biduri (Calotropis gigantea) Jumardi Tondais; David Engelbert Sombo; Bella Anjelika Lalenoh; Mappiratu Mappiratu; Adrian Adrian; Eko Cahyono
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11481

Abstract

The development of science and technology has resulted in many mononatrium glutamate (MSG) flavorings which can have side effects for human health. The development of natural flavors needs to be done to reduce side effects for human health. Betell plant sap can be used as a source of protease enzymes that have the potential as active agents in flavor production. Flavors can be obtained from animal protein such as flying fish. The purpose of this study was to determine the best treatment of the enzyme biduri in producing flavored flying fish. This study uses a factorial completely randomized design (RALF) method with concentrations of 1.5%, 2.0%, and 2.5% slurry proteases with a hydrolysis duration of 30, 60, and 90 minutes. The results obtained indicate that the best water content at a concentration of 1.5% hydrolysis time is 90 minutes (47,84%), dissolved protein in concentration 2.5% hydrolysis time 60 minutes (86,83%), total amino acids in concentration 1.5% hydrolysis time 90 minutes (3,11%), and organoleptic value in concentration 1.5%.
Karakteristik Nugget Ikan Cucut Kacangan (Hemitriakis indroyonoi) dengan Perbedaan Bahan Pengisi Chairil Anwar; Irhami Irhami; Irmayanti Irmayanti; Endiyani Endiyani
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.10928

Abstract

Nugget ikan adalah salah satu produk diversifikasi hasil perikanan. Daging ikan giling  ditambah dengan bahan pengikat dan bumbu-bumbu yang selanjutnya dikukus dan dicetak. Tujuan penelitian ini adalah untuk melihat pengaruh variasi konsentrasi daging ikan cucut kacangan dan perbandingan bahan pengikat (tepung terigu dan maizena) terhadap mutu nugget yang dihasilkan. Parameter yang  diamati yaitu analisis kadar air, kadar protein, kadar lemak, dan kadar abu. Hasil penelitian menunjukkan bahwa konsentrasi daging ikan cucut kacang berpengaruh sangat nyata (P?0,01) terhadap kadar air, kadar protein, kadar lemak, dan kadar abu. Perbandingan bahan pengikat (tepung terigu dan maizena) berpengaruh sangat nyata  (P?0,01) terhadap kadar protein, kadar lemak, kadar abu dan berpengaruh tidak nyata (P>0,05) terhadap kadar air. Interaksi antara konsentrasi daging ikan cucut kacangan dan perbandingan bahan pengisi (tepung terigu dan maizena) berpengaruh tidak nyata (P>0,05) terhadap kadar air, kadar protein, kadar lemak, dan kadar abu nugget ikan cucut kacang yang dihasilkan. Nugget ikan ikan cucuk kacangan dengan kualitas terbaik diperoleh dari perlakuan konsentrasi daging ikan cucut kacang 30% dan perbadingan bahan pengikat (tepung terigu:maizena) 3:1.
Karakteristik Mutu Kimia Ikan Asap Pinekuhe Kabupaten Kepulauan Sangihe Jaka Frianto Putra Palawe; Ketut Suwetja; Lucia C. Mandey
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11516

Abstract

Ikan asap pinekuhe merupakan suatu produk olahan hasil perikanan yang menjadi ciri khas Kabupaten Kepulauan Sangihe. Produk ini hanya bisa didapatkan di sekitaran Kepulauan Sangihe sehingga menjadi ciri khas daerah. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik mutu kimia dari ikan asap pinekuhe. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan, dengan variabel pengamatan sebagai berikut; (A) Sampel dari Kecamatan Tahuna, (B) Sampel dari Kecamatan Tabukan  Tengah, (C) Sampel dari Kecamatan Manganitu. (D)Sampel dari Kecamatan Tabukan Utara. Kesimpulan dari penelitian ini adalah ikan asap pinekuhe memiliki mutu kimia yang sesuai dengan Standar Nasional Indonesia (SNI) dengan tidak ada perbedaan signifikan antara tiap-tiap perlakuan/lokasi produksi. Rincian sebagai berikut; Kadar air terendah yaitu 55% dan tertinggi 59%, Kadar NaCl terendah yaitu 0.76% dan tertinggi 1.03%, kadar histamine terendah yaitu 40.9 mg/kg dan tertinggi yaitu 55.1%, Kadar Total Volatil Base Nitrogen (TVB-N) terendah 19.7 mgN/100g dan tertinggi 29.7 mgN/100g.

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