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1

The Influence of Concentration of Acetic Acid and Pepsin Enzyme in Nilem Fish Skin Collagen Extractionto the Amount of Rendement Produced

100%

Junianto J., Iskandar I., Rizal A., Damayanti W.

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vol. 21

164-170

EN

The added value of nilem fish skin needs to be increased. The purpose of this study is to determine the concentration of acetic acid solution combined with the pepsin enzyme in the extraction of collagen from nilem fish skin that is necessary to obtain the highest yield/renderment. The study employed an experimental research method that used a completely randomized factorial design. The first treatment is the concentration of acetic acid solution. This consists of three levels, namely 0.5M, 0.7M and 0.9M. The second treatment is the concentration of the enzyme pepsin. This in turn consists of three levels, namely 0.5 %, 1.0 % and 1.5% (weight / weight). The parameters observed were collagen renderment. The results showed that the combination treatment concentration of 0.7 M solution of acetic acid by the pepsin enzyme at 1.0%, in the extraction of collagen from fish skin, produce the highest yield compared to other combinations. The renderment yield is 6.18%.

2

Addition of carrageenan fluor on preference level of mackerel nugget

100%

Fatimah S. S., Pratama R. I., Junianto J., Liviawati E.

World News of Natural Sciences

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2019

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vol. 22

180-189

EN

This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.

3

Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup

100%

Karimah Q. A., Junianto J., Liviawaty E., Pratama R. I.

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vol. 26

146-156

EN

Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.

4

Characteristics of Gillnet Fishing Gear and Vessel Construction in Fish Landing Base of Karangsong, Indramayu, Indonesia

100%

Apriliani I. M., Hasan Z., Junianto J., Kusnadi N. M.

World News of Natural Sciences

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2019

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vol. 23

75-83

EN

This research study was intended to provide information in order to model an ideal construction of Gillnet fishing practices in PPI Karangsong, in order to support the feasibility of optimum catch. Fish Landing Base (PPI) Karangsong is the most active fishing port in Indramayu. The dominant fishing activity in the Karangsong PPI is gillnet fishing at around 71.4% of the total fishing units. The type of gillnet utilized in Indramayu is commonly called the ‘gillnet millennium’ and it is constructed out of Poly Amide monofilament. The gillnet vessel itself has a hull shaped in the form of a hard chin bottom. Based on this research, it can be concluded that each region has specific fishing unit characteristics that vary in accordance with the conditions of the waters.

5

Analysis of Stingray Catches which Landed in Fish Landing Site of Labuan Bajo, West Manggarai Regency of East Nusa Tenggara

100%

Asut H., Hamdani H., Junianto J., Dewanti L. P.

World News of Natural Sciences

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2019

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vol. 24

89-99

EN

The purpose of the study was to determine the sustainability status of Stingray capture to determine the feasibility of catching Stingray in the waters of West Manggarai Regency. The research method used is the survey method, and this was conducted in July 2018 until mid-September 2018. The parameters studied included the type of Stingray, size and sex ratio. The results showed that the Stingray species found were A. narinari, D. kuhlii, H. granulata, H. uarnak, P. sephen, and T. lymma, with species diversity still stable (H' = 1,4). The average size of Stingray species caught makes it, however, not worth catching. Comparison of the Stingray sex ratio shows that T. lymma and H. granulata species were unbalanced, thus they should not be caught. D. kuhli and H. uarnak are still in balance so they can still be harvested. Based on conservation status in IUCN, the stingray that had the most severe threat status was H. granulata and H. uarnak, thus, these should not be harvested at all.

6

Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels

100%

Lestari R., Junianto J., Mulyani Y., Pratama R. I.

World News of Natural Sciences

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2019

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vol. 25

155-167

EN

This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.

7

Level of Favorability of Dumplings With The Addition of Tuna Fish (Thunnus sp.) Flour

76%

Junianto J., Wibisono G., Tia N., Malik N., Azhar N. N., Savitri V. A.

World News of Natural Sciences

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2023

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vol. 49

147-155

EN

This research aims to determine the appropriate level of addition of fish meat meal in the formulation of making dumplings so that the most preferred product is obtained. The research method used was experimental with 4 treatments, namely the level of tuna meat meal addition of 0% (no addition, as control), 5%, 7.5% and 10% of the total wheat flour + tapioca used in making dumplings. The process of making dumplings consists of four stages, namely mixing ingredients, kneading, molding, and frying. Variable observations were made on the level of color, aroma, texture, and taste of the biscuits. The test of the level of favorability was carried out by hedonic test with the following scale: very dislike (1), dislike (3), neutral (5), like (7), and very like (9). The panelists used were 15 semi-trained panelists. Data obtained from the results of organoleptic testing of dumplings from various treatments of the level of tuna meat flour addition were analyzed descriptively comparative. Based on the research that has been done, it can be concluded that the level of organoleptic liking both appearance, aroma, texture, and taste of the most preferred dumplings is obtained from the level of addition of 0% tuna meat flour, namely without addition, but the value of the level of liking is almost the same as the level of addition of 5% tuna meat flour. The average values of color, aroma, texture, and taste of dumplings from the 0% addition level are 7.67; 6.33; 7.00 and 7.80, respectively; while from the 5% tuna meat flour addition level are 7.40; 5.93; 5.80 and 7.40, respectively.

8

Processing and Organoleptic Quality of Layur Salted Fish (Trichiurus lepturus Linnaeus, 1758) in Pangandaran Regency, West Java, Indonesia

76%

Junianto J., Zatifa K. A., Sendy R., Prasetyo B. T., Ramadhan R., Harlina A. T., Sifa H. F. Y.

World News of Natural Sciences

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2023

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vol. 48

118-127

EN

This research aims to analyze the production process of salted layur fish and its organoleptic quality in Pangandaran Regency, West Java, Indonesia. This research was conducted from 10 February 2023 to 10 March 2023. The research method used was a survey method. The research procedure was carried out in two stages. The first stage observed the process of making salted layur fish products and the second stage tested the organoleptic quality of the salted layur fish it produced. Analysis of the production of layur salted fish was carried out by observing production sites and interviewing workers and business owners. Organoleptic quality testing is done by scoring test . The format for the scoring test is shown in Table 1. Observations on the production of salted layur fish were centered in Parapat Hamlet, RT 5 RW 9, Katapang Doyong Field, Pangandaran Village, Pangandaran District, Pangandaran Regency, West Java. Astronomically the research location is at 7°41'26.1" South Latitude and 108°39'47.6" East Longitude. The data obtained were analyzed descriptively . Based on research results, it was found that the process of making layur salted fish in Pangandaran-West Java includes stages of fish preparation, salting , drying, and storage. Organoleptic quality indicates that the resulting salted layur fish is of good quality and is suitable for consumption according to the Indonesian National Quality Standards with an average value of 8.8.

Refine search results

The Influence of Concentration of Acetic Acid and Pepsin Enzyme in Nilem Fish Skin Collagen Extractionto the Amount of Rendement Produced

Addition of carrageenan fluor on preference level of mackerel nugget

Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup

Characteristics of Gillnet Fishing Gear and Vessel Construction in Fish Landing Base of Karangsong, Indramayu, Indonesia

Analysis of Stingray Catches which Landed in Fish Landing Site of Labuan Bajo, West Manggarai Regency of East Nusa Tenggara

Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels

Level of Favorability of Dumplings With The Addition of Tuna Fish (Thunnus sp.) Flour

Processing and Organoleptic Quality of Layur Salted Fish (Trichiurus lepturus Linnaeus, 1758) in Pangandaran Regency, West Java, Indonesia