Pengaruh Gelatin Tulang Tuna Terhadap Aktivitas Antibakteri dan Sifat Penghalang Kemasan Alami yang di Inkorporasi dengan Ekstrak Daun Thallasia hemprichii: The Effect of Tuna Bone Gelatin on Antibacterial Activity and Natural Packaging Barrier Properties Incorporated with Thallasia hemprichii Leaf Extract

The need for environmentally friendly packaging drives the development of natural material-based packaging films. Gelatin from tuna fish bones has the potential to be used due to its good biopolymer properties. Still, its weakness to moisture needs to be overcome by the addition of active ingredients such as non-polar extracts of seagrass Thalassia hemprichii, which can inhibit the water vapor transmission rate (WVTR) into the packaging film. This study aims to determine the optimal concentration of gelatin that can maintain the water vapor barrier properties of the packaging and the most effective antibacterial activity. This type of research is quantitative experimental, with gelatin concentration treatments of 2.5%, 5%, 7.5%, and 10% using a completely randomized design (CRD). Data collection techniques included water vapor transmission rate (WVTR) tests, and antibacterial activity against Escherichia coli, Staphylococcus aureus, and Vibrio cholerae. The results showed that the 5% concentration had the lowest water vapor transmission rate (WVTR) value, 9.13 g/m² and the highest inhibition against bacteria for Escherichia coli of 16.13 mm, Vibrio cholerae 17.67 mm, but in Staphylococcus aureus the highest concentration was obtained from a 10% gelatin concentration of 20.28 mm which was not significantly different from the other treatments. Tuna bone gelatin-based packaging film incorporated with Thalassia hemprichii seagrass extract has the potential as an effective environmentally friendly active packaging for sustainable food industry applications. Kata kunci:  antibacterial, mechanical properties of film, natural packaging film, thalassia hemprichii, tuna bone gelatin   Kebutuhan akan kemasan ramah lingkungan mendorong pengembangan film kemasan berbasis bahan alami. Gelatin dari tulang ikan tuna berpotensi digunakan karena sifat biopolimernya yang baik, namun kelemahannya terhadap kelembaban perlu di atasi dengan penambahan bahan aktif seperti ekstrak non polar pada lamun Thalassia hemprichii yang dapat menghambat laju transmisi uap air (WVTR) ke dalam film kemasan. Penelitian ini bertujuan menentukan konsentrasi optimal gelatin yang dapat mempertahankan sifat penghalang uap air dari kemasan dan aktivitas antibakteri paling efektif. Jenis penelitian ini adalah eksperimental kuantitatif, dengan perlakuan konsentrasi gelatin 2,5%, 5, 7,5%, dan 10% menggunakan Rancangan Acak Lengkap (RAL). Teknik pengumpulan data mencakup uji laju transmisi uap air (WVTR) dan aktivitas antibakteri terhadap Escherichia coli, Staphylococcus aureus, dan Vibrio cholerae. Hasil penelitian menunjukkan konsentrasi gelatin 5% memiliki nilai laju transmisi uap air (WVTR) terendah 9,13 g/m2 dan daya hambat terhadap bakteri tertinggi untuk Escherichia coli sebesar 16,13 mm, Vibrio cholerae 17,67 mm, namun pada Staphylococcus aureus konsentrasi tertinggi diperoleh dari konsentrasi gelatin 10% yaitu 20,28 mm yang tidak berbeda nyata dengan perlakuan lain. Film kemasan berbasis gelatin tulang ikan tuna yang diinkorporasi dengan ekstrak lamun Thalassia hemprichii berpotensi sebagai kemasan aktif ramah lingkungan yang efektif untuk aplikasi industri pangan berkelanjutan. Kata kunci:  Antibakteri, film kemasan alami, Gelatin tulang Tuna, Sifat mekanis film, Thalassia hemprichi

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

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 sempri

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

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 Biokimi

PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii

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)

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

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, sensor

Perhitungan Kadar Air, Rendemen dan Uji Organoleptik pada Ikan Asin : The Calculation of Moisture Content, Yield and Organoleptic Tests on Salted Fish

Salted fish is a processed fishery product using salting and drying methods. Salted fish has a low moisture content because the salting process involves mass transfer by osmosis and drying involves heat transfer by solar radiation. This research aims to determine the moisture content, yield, and organoleptic tests on salted fish products using the dry salting method with varying salt concentrations of 10%, 20%, and 30%. The results of this study showed that the moisture content in each sample with a salt concentration of 10% (sample 1), 20% (sample 2), and 30% (sample 3) experienced a decrease in moisture content with the length of drying time for the fish. The lowest moisture content of salted fish in sample 3 with a salt concentration of 30%, was 6%. The longer the drying time for the fish and the higher the salt concentration in the fish, the lower the yield figures for each sample with concentrations of 10%, 20%, and 30%. In sample 1 the yield value obtained was 3% with a time of 414 hours, sample 2 was 3% with a time of 300 hours and in sample 3 the yield value was 3% with a time of 72 hours. For the organoleptic test results, the appearance aspect of sample 3 with a salt concentration of 30%, was highly favored by the panelists with an average value of (8.0); for the odor aspect of sample 1 with a salt concentration of 10%, the panelists liked it very much, obtaining a mean value of (8.3); For the taste and texture aspects, sample 3 got a mean score of 8.1 and 8.0 in the very like category. Meanwhile, for the fungal aspect in samples 1,2, and 3, the average value was 8.0, with the category of really liking the quality specifications, there was no fungus. The Salted fish products in this research are by the SNI standard no. SNI 8273:2016 concerning the maximum moisture content of salted fish of 40% and SNI no. 01-2346-2006 concerning the standard minimum organoleptic test value of least 7. Kata kunci:  salted fish, moisture content, yield   Ikan asin merupakan olahan hasil perikanan dengan menggunakan metode penggaraman dan pengeringan. Ikan asin mempunyai kadar air yang rendah karena proses penggaraman melibatkan perpindahan massa secara osmosis dan pengeringan melibatkan perpindahan panas dengan radiasi matahari. Penelitian ini bertujuan untuk mengetahui kadar air, rendemen dan uji organoleptik pada produk ikan asin menggunakan metode penggaraman kering dengan variasi konsentrasi garam 10%, 20%, dan 30%. Hasil dari penelitian ini menunjukkan bahwa kadar air pada masing-masing sampel dengan konsentrasi garam 10% (sampel 1), 20% (sampel 2) dan 30% (sampel 3) mengalami penurunan kadar air seiring lamanya waktu pengeringan pada ikan. Kadar air terendah ikan asin pada sampel 3 dengan konsentasi garam 30% yaitu sebesar 6%. Semakin lama waktu pengeringan ikan dan tingginya konsentrasi garam pada ikan, maka angka rendemen pada masing-masing sampel dengan konsentrasi 10%, 20% dan 30% pun semakin rendah. Pada sampel 1 nilai rendemen yang didapatkan adalah 3% dengan lama waktu 414 jam, sampel 2 pun 3% dengan lama waktu 300 jam, dan pada sampel 3 memiliki nilai rendemen 3% dengan lama waktu 72 jam. Untuk hasil pengujian organoleptik, pada aspek kenampakan sampel 3 dengan konsentrasi garam sebesar 30% sangat disukai panelis dengan nilai rata-rata (8,0); untuk aspek bau sampel 1 dengan konsentrasi garam sebesar 10% sangat disukai panelis dengan memperoleh nilai rerata (8,3); untuk aspek rasa dan tekstur sampel 3 endapatkan nilai rerata 8,1 dan 8,0 dengan kategori sangat suka. Sedangkan untuk aspek jamur pada sampel 1,2 dan 3 memiliki nilai rerata 8,0 dengan kategori sangat suka dengan spesifikasi mutu tidak terdapat adanya jamur. Produk Ikan Asin pada penelitian ini telah sesuai dengan standar SNI no SNI 8273: 2016 tentang kadar air ikan asin maksimum 40% dan SNI no 01-2346-2006 tentang standar nilai minimum pengujian organoleptik minimal 7. Kata kunci:  ikan asin, kadar air, rendeme

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

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

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

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, Warn

Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp.

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

Analisa Proksimat pada Sipunculan (Sipunculus nudus) Segar di Perairan Desa Budo, Minahasa Utara: Proximate Analysis of Fresh Sipunculan (Sipunculus nudus) In The Waters of Budo Village North Minahasa

Natural resources abound in Indonesia, especially for its marine products. Fish and other fisheries products are valuable and commonly utilized commodities. Sipuncula is an additional valuable resource. The peanut worm, or Sipuncula (Sipunculus nudus), is a controversial biota that looks like a worm but is actually a sea cucumber. This study aims to provide information on sipunculan (Sipunculus nudus) and determine the nutritional content of the food in Budo Village. The plan for this investigation is to search at low tide in the sipunculan. 82% moisture content, 0.74% ash content, 12.8% protein, 1.56% fat, and 2.3% carbohydrate were the findings of this experiment. Keywords: Sipunculan, Fresh, Proximate, Budo Village   Indonesia merupakan negara yang kaya akan sumber daya alam, terutama untuk hasil lautnya. Hasil perikanan seperti ikan termasuk dalam komoditi penting yang sering dimanfaatkan. Sumber daya lainnya yang dapat dimanfaatkan yaitu Sipuncula. Sipuncula (Sipunculus nudus) atau cacing kacang merupakan biota kontroversi memiliki bentuk seperti cacing dan juga teripang. Tujuan dari penelitian ini yaitu untuk mengetahui kandungan gizi dari sipunculan yang ada di Desa Budo serta dapat memberikan informasi terhadap kandungan nutrisi sipunculan (Sipunculus nudus). Metode yang digunakan dalam penelitian ini yaitu sipunculan dicari pada saat air surut. Hasil penelitian yang didapatkan dalam penelitian ini kadar air 82%, kadar abu 0,74%, Protein 12,8%, Lemak 1,56% dan Karbohidrat 2,3%. Kata kunci: Sipunculan, segar, Proksimat, Desa Bud