Jurnal Pengolahan Hasil Perikanan Indonesia
Not a member yet
814 research outputs found
Sort by
Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology: Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology
No full textEdible coating berbasis protein seperti gelatin dapat menghambat terjadinya penurunan kualitas dan memperpanjang masa simpan produk, serta berfungsi sebagai pembawa aditif bioaktif. Penambahan kappa karagenan meningkatkan kekuatan dan stabilitas edible coating, sementara minyak asiri bawang putih meningkatkan sifat antioksidan dan antimikrob pada edible coating melalui kandungan allicin dan senyawa fenoliknya. Penelitian ini bertujuan untuk menentukan optimasi penambahan karagenan dan minyak asiri bawang putih untuk produksi edible coating dengan aktivitas antioksidan dan antimikrob terbaik. Metode penelitian yang digunakan, yaitu metode eksperimen menggunakan software desain expert versi 13 dengan 2 faktor, yaitu penambahan kappa karagenan (0,7-1,3 g) dan minyak asiri bawang putih (0,9-1,5 mL). Hasil penelitian menunjukkan respons antioksidan dan antimikrob terbaik diperoleh pada formula penambahan kappa karagenan 1,2 g dan penambahan minyak asiri 1,4 mL yang memberikan nilai respons aktivitas antimikrob pada bakteri Escherichia coli sebesar 3,71 mm dan 4,75 mm untuk bakteri Staphylococcus aureus, sedangkan untuk respons antioksidannya sebesar 57,5%. Kandungan asam amino gelatin ikan patin tertinggi, yaitu glisina 261.366,93 mg/kg, L-prolina 122.232,03 mg/kg dan L-arginina 92.390,47 mg/kg. Penambahan karagenan dan minyak asiri bawang putih dapat meningkatkan aktivitas antioksidan dan antimikrob edible coating sehingga berpotensi menjadi alternatif kemasan aktif yang ramah lingkungan.Protein-based edible coatings, such as gelatin, can help preserve product quality and extend shelf life while also serving as carriers for bioactive additives. The addition of kappa carrageenan enhanced the strength and stability of the coating, whereas garlic essential oil improved its antioxidant and antimicrobial properties through the presence of allicin and phenolic compounds. This study aimed to optimize the addition of carrageenan and garlic essential oils to produce edible coatings with optimal antioxidant and antimicrobial activities. The experimental method used Design Expert software version 13 with two factors: kappa carrageenan (0.7–1.3 g) and garlic essential oil (0.9–1.5 mL). Results showed that the best antioxidant and antimicrobial responses were obtained with 1.2 g of carrageenan and 1.4 mL of garlic essential oil, resulting in an antimicrobial response of 3.71 mm against Escherichia coli and 4.75 mm against Staphylococcus aureus, with an antioxidant activity of 57.5%. The highest amino acid content in catfish gelatin was glycine at 261,366.93 mg/kg, L-proline at 122,232.03 mg/kg, and L-arginine at 92,390.47 mg/kg. The addition of carrageenan and garlic essential oil enhances the antioxidant and antimicrobial activities of edible coatings, making them promising eco-friendly alternatives for active packaging
Aktivitas antioksidan dan karakteristik masker gel peel off dari ekstrak daun mangrove (Avicennia marina): Antioxidant activity and characteristics of gel peel-off mask from mangrove leaf extract (Avicennia marina)
No full textPeel-off facial masks are among the most popular facial skin care methods because they are easy to apply and do not depend on the product. Mangrove leaf extracts contain bioactive components with antioxidant activity. Mangrove leaf extract contains bioactive components with antioxidant activity, making it suitable for use as a raw material for peel-off masks. This study aimed to determine the best formulation of peel-off gel masks from Avicennia marina leaf extract, based on its antioxidant activity. A. marina leaf extract was obtained using the maceration method with a flour-to-solvent ratio of 70% ethanol (1:5). The peel-off gel mask formulation consisted of four treatments with the addition of A. marina extract: control, 0.5, 1, and 1.5%. The parameters analyzed included phytochemical testing of the extract, pH, drying time, stability, viscosity, antioxidant activity using the DPPH method, and sensory evaluation. A. marina mangrove leaf extract contains bioactive components such as flavonoids, terpenoids, steroids, tannins, and saponins. The IC50 value of A. marina leaf extract was 44.88±0.90 ppm. The best peel-off gel mask formulation was at a 1.5% ethanol extract concentration of A. marina leaves, with the best IC50 value being 336.86±4.89 ppm. The physical characteristics of the best A. marina peel-off gel mask treatment were a pH of approximately 5.5, homogeneity, drying time of 20.10 minutes, and viscosity value of 175.00 mPa. Sensory assessment of the peel-off gel mask with A. marina leaf extract showed that the parameters of appearance, aroma, color, and texture were neutral to slightly preferred by panelists. A. marina leaf extract can be applied to peel-off gel masks.Masker peel off merupakan salah satu produk perawatan kulit wajah yang banyak digemari karena pengaplikasiannya mudah dan tidak menimbulkan ketergantungan terhadap produk. Ekstrak daun mangrove memiliki komponen bioaktif yang memiliki aktivitas antioksidan sehingga dapat digunakan sebagai bahan baku masker peel off. Penelitian ini bertujuan untuk menentukan formula terbaik masker gel peel off dari ekstrak daun Avicennia marina berdasarkan aktivitas antioksidan. Ekstrak daun A. marina diekstraksi menggunakan metode maserasi dengan perbandingan tepung dan pelarut etanol 70% (1:5). Formulasi masker gel peel off terdiri atas 4 perlakuan penambahan ekstrak A. marina, yaitu kontrol, 0,5, 1, dan 1,5%. Parameter yang dianalisis meliputi uji fitokimia ekstrak, pH, waktu mengering, stabilitas, viskositas, aktivitas antioksidan metode DPPH, dan penilaian sensori. Ekstrak daun mangrove A. marina memiliki komponen bioaktif, yaitu senyawa flavonoid, terpenoid, steroid, tanin, dan saponin. Nilai IC50 ekstrak daun A. marina sebesar 44,88±0,90 ppm. Formulasi masker gel peel off terbaik pada konsentrasi ekstrak etanol daun A. marina 1,5% dengan nilai IC50 paling baik, yaitu 336,86±4,89 ppm. Karakteristik fisik masker gel peel off A. marina perlakuan terbaik, yaitu pH 5,5, homogen, waktu pengeringan 20,10 menit, dan nilai viskositas 175,00 mPa. Penilaian sensori masker gel peel off ekstrak daun A. marina parameter ketampakan, aroma, warna, dan tekstur netral hingga agak disukai panelis. Ekstrak daun A. marina dapat diaplikasikan pada pembuatan masker gel peel off
Pengaruh pencampuran minyak ikan nila, stearin sawit, dan minyak biji karet terhadap karakteristik fisikokimia biskuit: The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits
No full textBiskuit dibuat dari campuran bahan dan lemak padat (shortening). Kualitas biskuit dipengaruhi oleh perbedaan jenis lemak yang digunakan. Limbah biji karet, tulang, kepala, sisik, kulit, dan isi perut ikan merupakan limbah perkebunan dan perikanan yang dapat dimanfaatkan menjadi lemak sebagai bahan baku shortening. Penelitian ini bertujuan untuk menentukan rasio terbaik dari lemak padat stearin sawit, minyak ikan dan minyak biji karet yang di netralisasi serta dihilangkan baunya dengan rasio padatan terhadap sifat fisik dan tekstur adonan. Rancangan Acak Lengkap (RAL) digunakan dengan 5 perlakuan (palm stearin/ minyak biji karet/ minyak ikan), yaitu rasio 1 (50:30:20), rasio 2 (60:35:5), rasio 3 (70:15 :15), rasio 4 (80:10:10), dan rasio 5 (90:5:5). Parameter uji meliputi diameter, hardness, ketebalan, tekstur, warna, kadar air, protein, lemak, kalori dan sensori. Analisis data menggunakan SPSS Versi 25 dengan ANOVA 95%. Hasil yang diperoleh lightness biskuit 74,57-78,55; ketebalan 0,54-0,94 mm; diameter 90,38-110,16 mm; hardness 2769,36-3648,53g; kadar lemak 18,61-20,64%; protein 10,38-10,88% dan nilai kalori 623,680-625,367 kcal. Hasil pengujian sensori tertinggi pada rasio 4 (80: 10: 10). Proporsi rasio shortening yang tepat memengaruhi karakteristik fisik dan kimia biskuit yang dihasilkan dengan rasio terbaik 80:10:10.Biscuits are made from a mixture of ingredients and shortening. The type of fat used affects the quality of the biscuits. Rubber seed waste, bones, heads, scales, skin, and entrails of fish are plantation and fishery wastes that can be used to make fat as a raw material for shortening. This study aimed to determine the best ratio of shortening palm stearin, fish oil, and rubber seed oil, which is neutralized and deodorized with a solid ratio, to the physical properties and texture of the dough. Completely Randomized Design (CRD) was used with 5 treatments (palm stearin/rubber seed oil/fish oil): ratio 1 (50:30:20), ratio 2 (60:35:5), ratio 3 (70:15:15), ratio 4 (80:10:10), and ratio 5 (90:5:5). The test parameters included diameter, hardness, thickness, texture, color, water content, protein, fat, calories, and sensory properties. Data analysis was performed using SPSS Version 25 with a 95% ANOVA. The results obtained were as follows: lightness of biskuits 74.57-78.55; thickness 0.54-0.94 mm; diameter 90.38-110.16 mm; hardness 2769.36-3648.53 g; fat content 18.61-20.64%; protein 10.38-10.88%; calorific value 623,680-625,367 kcal. The highest sensory testing results were at ratio 4 (80: 10: 10). The correct proportion of shortening ratio influences the physical and chemical characteristics of the biskuits produced, where the best ratio is 80: 10: 10
Karakteristik fisik selulosa dari rumput laut Chaetomorpha crassa yang diekstraksi dengan suhu yang berbeda: Physical characteristics of cellulose from seaweed Chaetomorpha crassa extracted at different temperatures
No full text
Chaetomorpha crassa is a green seaweed that is abundant in Indonesian waters. The utilization of C. crassa is yet to be fully optimized, as seaweed farmers often view it as a nuisance. However, this seaweed contains natural cellulose, which can be used in industrial applications. Consequently, this study aims to determine the optimal temperature for cellulose extraction from C. crassa, focusing on cellulose content, physical characteristics, and diffraction patterns. The cellulose extraction process involves several stages: depigmentation and delignification at extraction temperatures of 60, 70, and 80°C for 12 h, followed by depolymerization using 5% HCl. The biomass was dried at 60°C for 10 h. The parameters analyzed included the degree of crystallinity, density, flowability index, and porosity, as well as the cellulose, lignin, hemicellulose content, and diffraction patterns. The findings indicated that variations in extraction temperatures of 60°C, 70°C, and 80°C significantly affected (p<0.05) the cellulose, lignin, hemicellulose, bulk density, tap density, Carr\u27s index, Hausner ratio, and porosity. The optimal conditions for cellulose extraction were achieved at a temperature of 70°C, resulting in an average cellulose content of 74.17%, a degree of crystallinity of 64.13%, bulk density of 0.21 g/cm³, tap density of 0.29 g/cm³, Carr\u27s index of 35.11%, Hausner ratio of 2.48, and porosity of 1.27. Diffraction analysis revealed that the cellulose obtained in this study was predominantly type II cellulose (72.66%), with type I cellulose comprising 27.34%.Chaetomorpha crassa merupakan jenis rumput laut hijau yang cukup melimpah di sepanjang perairan Indonesia. Pemanfaatan rumput laut C. crassa hingga saat ini belum optimal karena dianggap hama epifit oleh petani rumput laut. C. crassa mengandung selulosa alami yang dapat dimanfaatkan untuk keperluan industri. Oleh sebab itu, penelitian ini bertujuan untuk menentukan perlakuan suhu ekstraksi selulosa terbaik pada rumput laut C. crassa berdasarkan kandungan selulosa, karakteristik fisik, dan difraksi. Ekstraksi selulosa dilakukan melalui tahapan depigmentasi, delignifikasi dengan perlakuan suhu ekstraksi 60, 70, 80°C selama 12 jam, dan depolimerisasi dengan HCl 5%. Biomassa dikeringkan pada suhu 60°C selama 10 jam. Parameter yang dianalisis meliputi derajat kristalinitas, kepadatan dan densitas, indeks flowabilitas, porositas, kandungan selulosa, lignin dan hemiselulosa serta sebaran difraksi. Hasil penelitian menunjukkan perbedaan suhu ekstraksi 60, 70, dan 80°C memberikan pengaruh nyata (p<0,05) terhadap kandungan selulosa, lignin, hemiselulosa, bulk density, tap density, carr’s index, hausner ratio, dan porositas. Ekstraksi selulosa terbaik diperoleh pada perlakuan suhu 70°C dengan rerata kandungan selulosa 74,17%, derajat kristalinitas 64,13%, bulk density 0,21 g/cm3, tap density 0,29 g/cm3, carr’s index 35,11%, husner ratio 2,48% dan porositas 1,27%. Sebaran difraksi selulosa yang diperoleh dalam penelitian ini didominasi oleh selulosa tipe II sebesar 72,66% dan tipe I sebesar 27,34%.  
Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food: Pengayaan nutrisi dari tepung kepala lemuru (Sardinella lemuru) pada fish crackers sebagai pangan darurat
No full textBencana alam yang sering terjadi di Indonesia, yaitu banjir bandang, angin tornado, tanah longsor, letusan gunung api, gempa bumi dan tsunami sehingga dapat memutus akses terhadap sarana dan prasarana untuk memenuhi kebutuhan sandang dan pangan. Pangan darurat merupakan sebuah alternatif yang dibutuhkan untuk korban bencana alam karena memiliki sifat daya simpan yang lama dan tinggi akan nutrisi. Crackers termasuk ke dalam kategori pangan darurat karena memiliki masa simpan lama dan mudah sekali dalam pengankutannya (transportasi). Tujuan dari penelitian ini adalah untuk menentukan penambahan konsentrasi terbaik tepung kepala ikan lemuru berdasarkan karakteristik gizi fish crackers sebagai pangan darurat. Metode yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan penambahan tepung kepala lemuru, yaitu: 0, 5, 10, 15 dan 20%. Analisis data menggunakan analysis of variance (ANOVA) dan color reader untuk analisis warna. Hasil penelitian terbaik, yaitu pada penambahan 5% tepung kepala ikan lemur pada fish crackers meliputi analisis proksimat yang terdiri dari kadar air 4.93±0.46, protein 12.81±0.25, lemak 11.43±0.59, abu 5.19±0.59, karbohidrat 65.64±0.99, kadar serat pangan 4.03±0.01 dan analisis warna terdiri dari lightness (L) 58.15±0.07, A 11.00±0.00, dan B 27.15±0.07. Secara keseluruhan, penelitian ini memberikan informasi mengenai komponen gizi yang bernilai dari tepung kepala lemuru pada fish crackers.Various natural disasters occur frequently in Indonesia, such as heavy floods, tornadoes, landslides, volcanic eruptions, earthquakes, and tsunamis, which disrupt access to the facilities and infrastructure necessary for clothing and food needs. Emergency food is an essential alternative for victims of natural disasters because of its long shelf-life and high nutritional content. Crackers are classified as emergency foods because of their ease of transport and extended storage period. The aim of this study was to determine the optimal concentration of Bali sardinella head flour based on the nutritional characteristics of fish crackers as a food source. The method used was a completely randomized design with five treatments varying with the addition of Bali sardinella head meal: 0, 5, 10, 15, and 20%. Data were analyzed using analysis of variance (ANOVA) and a color reader for color analysis. The best results were in 5% of Bali sardinella head flour in fish crackers by proximate analysis with protein, lipid, moisture, ash, and carbohydrate was 4.93±0.46bc, 12.81±0.25d, 11.43±0.59b, 5.19±0.59b, 65.64±0.99a, for dietary fiber was 4.03±0.01b, color properties consist of Lightness (L) 58.15±0.07d, A 11.00±0.00, B 27.15±0.07. This study provides valuable insights into the nutritional composition of Bali sardinella head meal in fish crackers
Karakteristik fisikokimia tablet berbasis mikrokapsul minyak mata tuna dan spirulina: Evaluation of physicochemical characteristics of tuna’s eye oil microcapsule-spirulina tablets
No full textOmega-3 sangat penting dalam pencegahan dampak penurunan kecerdasan. Kelemahan omega-3 sangat rentan teroksidasi, sehingga diperlukan bahan tambahan yang memiliki aktivitas antioksidan. Spirulina platensis dapat diaplikasikan untuk pencegahan oksidasi omega-3 dalam bentuk sediaan kering. Tujuan penelitian ini menentukan formulasi terbaik kombinasi mikrokapsul minyak mata tuna dan S. platensis pada pembuatan tablet berdasarkan parameter fisikokimia, bilangan peroksida, dan aktivitas air. Penelitian ini terdiri atas tiga tahapan, yaitu ekstraksi dan mikroenkapsulasi minyak mata tuna, kultivasi S. platensis, dan formulasi tablet menggunakan metode kempa. Perlakuan formula tablet dibagi menjadi empat, yaitu F1 (mikrokapsul minyak mata tuna dan vitamin C) (300 mg: 140 mg), F2 (mikrokapsul minyak mata tuna dan kultur Spirulina) (280 mg: 160 mg), F3 (mikrokapsul minyak mata tuna dan kultur Spirulina) (300 mg: 140 mg), dan F4 (mikrokapsul minyak mata tuna dan Spirulina komersial) (300 mg: 140 mg). Hasil penelitian menunjukkan minyak mata tuna telah memenuhi standar dengan bilangan asam 0,26±0,01 mg KOH/g, nilai peroksida 4,07±0,25 meq/kg), nilai anisidin 8,21±0,15 meq/kg, dan total oksidasi 16,35±0,18 meq/kg serta efisiensi mikroenkapsulasi 91,14%. Spirulina kultur yang digunakan juga sudah memenuhi standar mutu Spirulina kering dengan nilai kadar air 9,02±0,07%, abu 6,24±0,06%, protein 57,55±0,21%, lemak 2,07±0,02%, dan karbohidrat 25,12±0,16%. Formulasi tablet F3 merupakan perlakuan terbaik dengan karakteristik fisik yang sesuai standar mutu tablet, nilai keregasan terkecil 0,55%, waktu hancur terkecil kurang dari 12 menit, dan kadar lemak 13,57%. Stabilitas bilangan peroksida dan aktivitas air selama penyimpanan menunjukkan formula F3 lebih stabil dibandingkan formula lainnya.Omega-3 is very important for preventing the effects of decreased intelligence. The limitation of omega-3 is that it is highly susceptible to oxidation, which necessitates the inclusion of additional substances with antioxidant properties. Spirulina platensis can be used to prevent the oxidation of omega-3 in the form of dry dosages. The objective of this study was to identify the optimal formulation for incorporating microcapsules of tuna eye oil and S. Platensis in the production of tablets by considering physicochemical parameters, peroxide value, and water activity. The present study encompasses three distinct phases: extraction and encapsulation of tuna eye oil, cultivation of S. platensis, and formulation of tablets using the compression method. Treatments involving the tablet formula were classified into four distinct categories: F1 (containing 300 mg of tuna eye oil microcapsules and 140 mg of vitamin C), F2 (comprising 280 mg of tuna eye oil microcapsules and 160 mg of Spirulina culture), F3 ( 300 mg of tuna eye oil microcapsules and 140 mg of Spirulina culture), and F4 (containing 300 mg of tuna eye oil microcapsules and 140 mg of commercial Spirulina). The examination demonstrated that the eye oil derived from tuna satisfied the criteria for fish oil quality, with an acid value of 0.26±0.01 mg KOH/g, a peroxide value of 4.07±0.25 meq/kg, an anisidine value of 8.21±0.15 meq/kg, and a total oxidation value of 16.35±0.18 meq/kg, as well as a microencapsulation efficiency of 91.14%. The cultivation method employed in this study also ensured that the resulting Spirulina met the acceptable quality standards. The dry Spirulina had a water content of 9.02±0.07%, an ash content of 6.24±0.06%, a protein content of 57.55±0.21%, a fat content of 2.07±0.02%, and a carbohydrate content of 25.12±0.16%. The F3 tablet formulation was the most effective treatment, with physical properties that met the standards for tablet quality. It has a firmness value of 0.55%, disintegration time of less than 12 min, and fat content of 13.57%. The F3 formula demonstrated greater stability with respect to peroxide value and water activity during the storage period than the other formulas
Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda: Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations
No full textCumi-cumi (Uroteuthis chinensis) digemari masyarakat Indonesia karena memiliki rasa enak dan tekstur yang unik. Pengolahannya menjadi produk bekasam dapat membuat cumi-cumi bertahan lama dan meningkatkan nilai gizi. Tujuan penelitian ini untuk menentukan lama waktu fermentasi terbaik bekasam cumi-cumi melalui karakteristik mutu kimia, bakteri asam laktat, sensori dan kandungan senyawa volatil. Pembuatan bekasam cumi-cumi dengan perendaman larutan garam 15% dan pemberian karbohidrat nasi 40% (b/b), selanjutnya dilakukan proses fermentasi. Lama fermentasi yang digunakan untuk membuat bekasam perlu diperhatikan karena berpengaruh terhadap mutu bekasam. Metode penelitian yang digunakan adalah experimental laboratories menggunakan rancangan acak lengkap (RAL) dengan perlakuan lama fermentasi yang berbeda, yaitu 3, 5, dan 7 hari dengan 3 kali ulangan. Data parametrik dianalisis menggunakan ANOVA dan uji lanjut Tukey HSD. Data nonparametik dianalisis menggunakan Kruskal Wallis dan uji lanjut Mann Whitney. Parameter yang diuji adalah kadar air, pH, total BAL, sensori, dan kandungan senyawa volatil. Bekasam cumi-cumi dengan lama fermentasi 3 hari memberikan hasil yang terbaik dengan kadar air 62,11%; pH 4,07; total bakteri asam laktat 9,05 log cfu/g dan uji hedonik dengan nilai selang kepercayaan sebesar 3,75 ˂µ< 4,05. Senyawa volatil yang dominan, yaitu golongan ester, alkohol dan amin. Senyawa lainnya yang teridentifikasi yaitu golongan asam, aldehid, keton, terpenoid, karotenoid, seskuiterpenoid, fenilpropanoid, hidrokarbon aromatik, dan karbonil. Pengolahan cumi-cumi menjadi produk bekasam memerlukan waktu fermentasi selama 3 hari untuk menghasilkan produk bekasam cumi-cumi yang baik.Squid, commonly known as Uroteuthis chinensis, is highly esteemed in Indonesia for both its delectable flavor and distinctive texture.The transformation of squid into bekasam not only prolongs its shelf life but also enhances its nutritional content. The objective of this study was to identify the optimal fermentation period for squid tamarind by evaluating its chemical quality characteristics, lactic acid bacterial count, sensory attributes, and volatile compound content. The preparation of fermented squid bekasam involves immersing the squid in a saline solution containing 15% salt and incorporating 40% (w/w) rice carbohydrate, which was then subjected to fermentation. The duration of the fermentation process is a critical factor to consider when producing bekasam because it has a direct impact on the quality of the final product. The investigative technique employed was an experimental laboratory strategy employing a completely randomized design (CRD) with three distinct fermentation durations: 3, 5, and 7 days, with each replicate repeated three times. The data were analyzed using appropriate statistical tests. Parametric data were analyzed using ANOVA and Tukey\u27s HSD follow-up test, while non-parametric data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The variables assessed included moisture content, pH, total lactic acid bacteria (LAB), sensory evaluation, and volatile compound content. Fermented squid bekasam that has been allowed to ferment for 3 days has been found to yield the best results, with the following parameters: a moisture content of 62.11%, a pH level of 4.07, a total lactic acid bacteria count of 9.05 log cfu/g, and a hedonic test score within the confidence interval of 3.75<µ<4.05. The results of this study demonstrate that the fermentation process used to produce fermented squid bekasam for three days is optimal for achieving the desired characteristics. The predominant volatile compounds were esters, alcohols, and amines, while other identified compounds included acids, aldehydes, ketones, terpenoids, carotenoids, sesquiterpenoids, phenylpropanoids, aromatic carbonates, and carbonyls. The findings of this study reveal that the process of fermenting squid into bekasam products requires a period of three days to yield high-quality fermented squid bekasam products
Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus): The effectiveness of lemon basil as a fly repellent in salted fish from three spot gourami (Trichopodus trichopterus)
No full textKontaminasi lalat dapat terjadi selama proses pengeringan ikan asin. Pemberian insektisida alami merupakan salah satu pencegahan lalat selama pembuatan ikan asin. Penelitian ini bertujuan untuk menentukan efektivitas daun kemangi (larutan maupun ekstrak) sebagai anti lalat pada pembuatan ikan asin. Penelitian dilakukan secara bertahap, yaitu pembuatan larutan dan ekstrak serta pembuatan ikan asin. Jenis ikan yang digunakan dalam pembuatan ikan asin yaitu ikan sepat dengan tiga perlakuan yaitu tanpa filtrat/ekstrak kemangi (P1), perendaman filtrat kemangi 10% (P2), dan penyemprotan ekstrak kemangi 10% (P3). Pengamatan dilakukan 3 kali ulangan pada setiap parameter yaitu jumlah lalat dan suhu. Uji kelembapan dilakukan selama penjemuran ikan dan uji mortalitas dilakukan terhadap larva lalat. Hasil penelitian menunjukkan bahwa larutan kemangi/filtrat yang diperoleh sebanyak 64,09% dan setelah dipekatkan menghasilkan ekstrak sebesar 32,62%. Total lalat yang hinggap yaitu ikan asin kontrol 105, direndam dalam larutan 63 dan disemprot ekstrak selama penjemuran yaitu 33 ekor. Rata-rata lalat aktif hinggap pada ikan asin dengan suhu 29-36℃ dan kelembapan 55-69%. Larva lalat hanya mengalami kematian pada perlakuan penyemprotan ekstrak kemangi 10%. Perlakuan penyemprotan ekstrak daun kemangi efektif digunakan untuk pencegahan lalat dibandingkan perendaman larutan daun kemangi.
Fly contamination may arise during the drying of salted fish. Offering natural insecticides can be an effective means of deterring flies from infesting salted fishes. This study aimed to determine the effectiveness of basil leaves (solution and extract) as fly repellents in salted fish. The study proceeded in a series of stages, namely the preparation of solutions and extracts, and the production of salted fish. The salted fish used in this study comprised three-spot gourami fish, which were subjected to three different treatments: a control group without basil filtrate or extract (P1), a group soaked in 10% basil filtrate (P2), and a group sprayed with 10% basil extract (P3). Three observations were conducted for each parameter, specifically the quantity of flies, and temperature and humidity assessments were conducted during the drying process of the fish, while mortality evaluations were carried out on the fly larvae. The study outcomes indicated that the basil solution/filtrate obtained had a yield of 64.09%, and after being concentrated, it produced an extract with a concentration of 32.62%. The specific quantity of flies that arrived, comprising 105 control salted fish immersed in 63 different solutions and sprayed with an extract during the drying process, amounted to 33. The typical temperature range for active flies to land on salted fish is–29-36℃, with a corresponding humidity level of 55-69%. The fly larvae were observed to perish only when subjected to the application of 10% basil extract. The application of basil leaf extract via spraying was more effective in thwarting fly infestations than by immersing the leaves in a solution
Profil proksimat, asam amino, dan asam lemak MPASI dengan bahan baku tepung ikan: Profile of proximate, amino acid, and fatty acids of complementary food with fish meal raw ingredients
No full textPertumbuhan dan perkembangan anak meningkat pada usia 6-24 bulan. Anak pada usia ini sangat rawan mengalami risiko stunting apabila kebutuhan nutrisinya tidak terpenuhi dengan baik. Asupan nutrisi pendamping, yaitu MP-ASI perlu dioptimalkan untuk tumbuh kembang anak. Daging ikan berpotensi menjadi sumber protein hewani pada MP-ASI. Tujuan penelitian ini adalah untuk menentukan karakteristik MP-ASI dengan formulasi penambahan tepung dan albumin ikan mas terhadap komposisi kimia, asam amino, dan asam lemak. Pembuatan MP-ASI menggunakan metode dry-mixing. Konsentrasi tepung albumin daging ikan mas yang digunakan sebesar 10% dan albumin daging sebesar 5%. Parameter gizi yang diamati adalah komposisi proksimat, asam amino, dan asam lemak. Hasil penelitian menunjukkan bahwa komposisi kimia MP-ASI meliputi kadar protein (21,8%), lemak (17,5%), dan karbohidrat (45%). Asam amino essensial dan non essensial tertinggi, yaitu arginin sebesar 14,64% dan lisin sebesar 26,91%. Asam lemak tertinggi pada MP-ASI, yaitu asam linoleat sebesar 68,98% yang sangat diperlukan selama masa tumbuh kembang anak. Formulasi MP-ASI berbasis tepung dan albumin ikan menghasilkan MP-ASI yang sesuai standar kecukupan energi.The period between the ages of six and 24 months is a time of rapid growth and development in children. During this phase, insufficient nutrition can lead to stunting, which makes children especially susceptible. Optimizing the intake of complementary nutrition, specifically complementary food, is essential for the growth and development of children. Fish meat has the potential to serve as a source of animal protein for complementary foods. The primary objective of this study was to identify the attributes of complementary foods that incorporated carp flour and albumin in terms of their chemical makeup, amino acids, and fatty acids. Complementary food was formulated using a dry mixing technique. The concentrations of albumin and albumin flour in carp fish meal were reported to be 5% and 10%, respectively. Furthermore, proximate analysis, amino acid profile, and fatty acid composition of carp fish meal were examined. The data indicated that the supplementary sustenance consisted of 21.8% proteins, 17.5% lipids, and 45% carbohydrates. According to the study findings, the chemical makeup of MP-ASI comprises 21.8% protein, 17.5% fat, and 45% carbohydrates. The MP-ASI formulation contained high levels of essential and nonessential amino acids, including arginine (14.64 %) and lysine (26.91 %). The primary source of fatty acids in MP-ASI is linoleic acid, which constitutes 68.98% of the total fatty acids and is crucial for a child\u27s growth and development. The formulation of MP-ASI based on fish flour and albumin was designed to meet energy adequacy standards
Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut: Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability
No full textKukis merupakan makanan ringan bergluten yang digemari banyak kalangan, dengan kandungan serat dan protein yang rendah. Peningkatan kualitas kukis dengan mengganti terigu menjadi tepung sagu, penambahan Spirulina dan rumput laut merah Eucheuma cottonii dapat mengurangi kadar gluten, meningkatkan kandungan protein dan serat, serta meningkatkan daya tarik. Tujuan penelitian ini menentukan pengaruh penambahan E. cottonii terhadap mutu kukis sagu Spirulina berdasarkan karakteristik kimia, mikrob dan daya terima. Kukis dibuat dengan mencampurkan bahan menggunakan metode creaming (margarin dan gula), whisking (penambahan kuning telur) dan all in (penambahan tepung sagu, Spirulina dan rumput laut). Kukis diuji proksimat, total plate count (TPC), aktivitas air (aw), senyawa bioaktif, angka kecukupan gizi (AKG) dan uji hedonik. Hasil analisis kimia kukis menunjukkan kandungan air dan serat kasar meningkat sebesar 4,32% dan 0,56%. Hasil TPC dalam batas aman berdasarkan SNI (<105). Kukis tergolong makanan kering dengan aw 0,5 dan mengandung senyawa aktif flavonoid, steroid dan saponin. Hasil perhitungan AKG, konsumsi sebanyak 15 g kukis menghasilkan energi total 76 kkal. Hasil penilaian hedonik menunjukkan kukis dengan penambahan E. cottonii dan Spirulina dapat diterima. Secara keseluruhan, penambahan rumput laut dan Spirulina pada kukis meningkatkan gizi dan dapat diterima oleh panelis.Cookies are popular gluten-free snacks with low fiber and protein contents. Improving the quality of cookies by replacing wheat flour with sago flour and adding Spirulina and red seaweed Eucheuma cottonii reduced gluten levels, increased protein and fiber content, and enhanced appeal. The aim of this study was to determine the effect of adding E. cottonii on the quality of Spirulina cookies based on chemical, microbiological, and acceptability characteristics. Cookies were prepared by mixing ingredients using creaming (margarine and sugar), whisking (adding egg yolks), and all-in (adding sago flour, spirulina, and seaweed). Cookies were tested for proximate analysis, total plate count, water activity, bioactive compounds, nutritional adequacy score (NAS), and hedonic test analysis were conducted. The chemical compositions of the cookies increased by 4.32% and 0.56% in moisture and crude fiber contents, respectively. The microorganism content was within safe limits according to the Indonesian National Standard (<105). The cookies were classified as dry food with a water activity of 0.5 and contained active compounds such as flavonoids, steroids, and saponins. Based on the NAS calculations, consuming 15 g of cookies provided a total energy of 76 kcal. The hedonic value results indicate that the addition of E. cottonii and Spirulina was acceptable. Overall, the addition of seaweed and spirulina to cookies improved their nutritional value and acceptability