PENGARUH SUBSTITUSI LABU KUNING (Curcubitamoshcata) TERHADAP KUALITAS BAKSO IKAN NILA (Oreochromisniloticus)

The aims of this study were to determine the level of yellow pumpkin substitution on Nile tilapia fish ball processing to improve the fish ball quality. The treatment used in this study is a different level of substitution (0, 10, 20%) respectively. The Nile tilapia fishball substituted with yellow pumpkin was analyzed in term of water, protein, fat, ash and carbohydrate content. This study uses a completely randomized design (CRD) with three treatments and three replications. The result showed that fish ball with 20% substitution of yellow pumpkin is the best formulation in term of water, protein, fat, ash and carbohydrate content

PEMBERIAN EKSTRAK LIMBAH KEPALA UDANG SEBAGAI SUMBER PROTEIN PELENGKAP UNSUR GIZI PADA PENGOLAHAN KERUPUK

The goal of the research was to finding the best percentage of tapioca flour and shrimp extract in shrimp chips product. The percentage of tapioca flour and shrimp extract were control (A); 0.5 : 1 (B); 1 : 1 (C); 1.5 : 1 (D) with triple replicate. Proximate (protein) and oganoleptic were determined. From the result that 1 : 1 tapoica flour and shrimp extract was the best percentage in shrimp chips product

Organoleptic Characteristics of Functional Biscuit enriched with Protein and Betacaroten

One of the fishery products that have great potential for solutions in the effort to handling nutrition cases is snakehead fish as a source of protein and pumpkin as a source of beta-carotene. This study aimed to determine the effect of variations in biscuit formula by supplementation snakehead fish meal and pumpkin flour to the characteristics of organoleptic functional biscuits and obtaining functional biscuit formulas with organoleptic characteristics can be received by the panelist. The main ingredients of this study are snakehead fish meal and pumpkin flour. Fish meal maker tools include oven and flour blender, as well as biscuit making tools, include baking pan, mold, mixer, and oven. The results of this study indicate that variations in biscuit formulas with supplementation of cork and pumpkin fish meal significantly affected the characteristics of organoleptic functional biscuits. Functional biscuit formula with a ratio of 75% wheat flour, 12.5% snakehead fish meal, 12.5% pumpkin flour (comparison of 3 parts wheat flour with 2 parts mixture of fish flour and pumpkin/ 3: 1) selected as the best formula.  The conclusion showed that functional biscuits rich in protein and beta-carotene with supplementation of snakehead fish meal and pumpkin flour (ratio 3: 1) can be an option to overcome nutritional problems and be able to improve immunity

PENGARUH LAMA WAKTU PENGGARAMAN YANG BERBEDA TERHADAP KADAR LEMAK DAN PROFIL ASAM LEMAK CUMI-CUMI (Loligo feakii)

Cumi-cumi adalah binatang yang mempunyai tubuh lunak dan berbentuk silindris sedangkan siripnya berbentuk trianguler. Pada bagian kepala dekat mulut terdapat 10 tentakel serta dilengkapi alat penghisap dan pada bagian tubuh cumi-cumi memiliki sumber asam lemak hewani dimana komponen penyusun lemak. Tujuan dari penelitian yaitu untuk mengetahui pengaruh lama waktu penggaraman yang berbeda terhadap profil asam lemak cumi-cumi. Rancangan penelitian yang digunakan yaitu rancangan acak lengkap (RAL) dengan menggunakan 4 perlakuan lama waktu yang berbeda terhadap lemak dan  profil asam lemak cumi-cumi (Loligo fiealii). Hasil penelitian menyatakan bahwa kandungan lemak tidak berbeda nyata dan asam lemak cumi-cumi (Loligo fiealii) terdapat 30 jenis asam lemak dengan asam tertinggi yaitu asam stearat sebesar 3,40% pada perlakuan O (cumi segar) di golongan asam lemak jenuh (SFA), sedangkan golongan asam lemak tak jenuh tunggal (MUFA) yang tertinggi yaitu asam cis-10-pentadekanoat sebesar 11,30% pada perlakuan C (5 hari) dan asam lemak tak jenuh jamak (PUFA) tertinggi terdapat pada asam cis-4,7,10,13,16,19-dokosaheksanoat sebesar 11,10% pada perlakuan C  (5 hari). The squid is an animal that has a soft and cylindrical body while its fins are triangular. On the head near the mouth there are 10 tentacles and equipped with a suction device and on the body part of the squid has a source of animal fatty acids, which are the constituent components of fat. The aim of this study was to determine the effect of different salting times on the fatty acid profile of squid. The research design used was a completely randomized design (CRD) using 4 different treatments of time to the fatty acid profile of squid (Loligo fiealii). The results showed that the fatty acids of squid (Loligo fiealii) Contained 30 types of fatty acids with the highest acid, namely stearic acid at 3.40% in treatment O (fresh squid) in the saturated fatty acid (SFA) group, while the highest monounsaturated fatty acid (MUFA) was cis-10-pentadecanoic acid at 11.30% in C treatment (5 days) and the highest polyunsaturated fatty acid (PUFA) was cis-4,7. 10,13,16,19-docosahexanoate 11,10% in treatment C (5 days

Phylogenetic Analysis of Atmospheric Microbial Communities Transported by Asian Dust (Kosa) Events

13301甲第4325号博士（学術）金沢大学博士論文要旨Abstract 以下に掲載：1. Air Quality, Atmosphere and Health. Pp.1-14 2015. Springer. 共著者：Findya Puspitasari , Teruya Maki, Guangyu Shi, Chen Bin, Fumihisa Kobayashi, Hiroshi Hasegawa, Yasunobu Iwasaka./2. Science of The Total Environment 488-489 pp.75-84. 2014. Elsevier. 共著者：Teruya Maki, Findya Puspitasari, Kazutaka Hara, Maromu Yamada, Fumihisa Kobayashi, Hiroshi Hasegawa, Yasunobu Iwasaka

KARAKTERISTIK FISIKO-KIMIA KITOSAN DAN OLIGO KITOSAN KULIT UDANG (Litopenaeus vannamei)

This study aims to make chitosan and oligo-chitosan and studied its characteristics. The parameters tested in this study were moisture, ash, protein and fat content. Characteristics of chitosan depolimerasi process into oligo-chitosan were significantly lower levels of protein, ash, fat, white and degrees but there was an increase of water content, because due to the drying process was not optimal. Moisture, protein, ash content, white degree and viscosity of chitosan and oligochitosan were still below the quality standard due to less optimal deproteinization, demineralization, deacetylation and depolymerization. The higher of ash was decreasesolubility and viscosity of chitosan and oligo-chitosan

PENGARUH PENAMBAHAN RIMPANG JAHE MERAH (Zingiber officinale varietas rubrum) YANG BERBEDA TERHADAP NILAI ORGANOLEPTIK OLAHAN DENDENG IKAN NILA (Oreochromis niloticus)

Dendeng adalah produk olahan daging tradisional khas Indonesia dan sampai saat ini minat masyarakat dalam mengonsumsi dendeng cukup tinggi. Dendeng didefinisikan sebagai makanan yang berbentuk lempengan yang terbuat dari irisan atau gilingan daging segar yang diberi bumbu dan dikeringkan. Dendeng yang berada di pasar kebanyakan mengandung air antara 9,9-35,5%, kadar gula antara 20- 52%, kadar garam antara 0,4-0,6%, kadar lemak antara 1,0-17,4%, serat kasar antara 0,4-15,5%, dan aw antara 0,4-0,5 (Purnomo, 1996). Dalam penelitian ini menggunakan 4 perlakuan yaitu  Perlakuan yang diberikan adalah O (tanpa penambahan jahe merah), A penambahan jahe merah 1 %, B penambahan jahe merah 2 %  dan C penambahan jahe merah 3%. Parameter yang diamati adalah uji organoleptik (rasa, warna, tekstur dan aroma). Berdasarkan penilaian panelis diketahui bahwa   perlakuan C  merupakan perlakuan terbaik dengan spesifikasi   warna dengan nilai 2,7 yang dimana mendekati agak coklat kehitaman, untuk aroma dengan nilai 5,6 menyatakan mendekati kuat aroma bumbu, tekstur dengan nilai 4,2 menunjukan agak empuk, dan rasa dengan nilai 4,2 menyatakan cukup manis dan gurih. Dengan kadar air  33,19 % ,dan berdasarkan penelitian Harnisah dkk,  kadar protein dendeng ikan nila sebesar 27,67 %  yang dimana menurut Astawan, 2004 bahwa dendeng tergolong dalam bahan.makanan semi basah yaitu bahan pangan yang mempunyai kadar air tidak terlalu tinggi dan tidak terlalu rendah yaitu 15-50%. Dendeng ikan nila memiliki nilai rata-rata  untuk uji organoleptik berbeda nyata pada setiap perlakuan terhadap spesifikasi warna, aroma, rasa dan tekstur. Hal ini menunjukan  bahwa H1 dapat diterima pada pembuatan dendeng ikan nila   Dendeng is a traditional Indonesian processed meat product and until now the public's interest in consuming beef jerky is quite high. Dendeng is defined as food in the form of plates made from sliced ​​or ground fresh meat which is seasoned and dried. Most of the jerky on the market contains water between 9.9-35.5%, sugar content between 20- 52%, salt content between 0.4-0.6%, fat content between 1.0-17.4%, crude fiber between 0.4-15.5%, and aw between 0.4-0.5 (Purnomo, 1996). In this study using 4 treatments, namely the treatments given were O (without the addition of red ginger), A was the addition of 1% red ginger, B was the addition of 2% red ginger and C was the addition of 3% red ginger. The parameters observed were organoleptic test (taste, color, texture and flavor). Based on the panelist's assessment, it is known that treatment C is the best treatment with a color specification with a value of 2.7 which is closer to dark brown, for an aroma with a value of 5.6 which indicates that it is close to the strong aroma of spices, the texture with a value of 4.2 indicates a bit soft, and the taste with a value of 4.2, it is quite sweet and savory. With a water content of 33.19%, and based on the research of Harnisah et al, the protein content of tilapia jerky is 27.67% which according to Astawan, 2004 that jerky is classified as a semi-wet food ingredient, namely food that has a water content that is not too high and not too low at 15-50%. Nile tilapia has an average value for the organoleptic test which is significantly different in each treatment with respect to color, flavor, taste and texture specifications. This shows that H1 is acceptable for making nile tilapi

POTENTIAL AVAILABILITY AND FRESHITY LEVEL OF FIELD EEL (Monopterus albus Zuieuw) IN SUPPLY CHAIN IN 5 (FIVE) MARKETS AREA OF THE CITY OF BANJARBARU

Penelitian ini bertujuan yaitu mempelajari ketersediaan belut (Monopterus albus zuieuw) yang dijual pada 5 (lima) pasar di wilayah Kotamadya Banjarbaru dan mempelajari tingkat kesegaran belut pada nelayan dan penjual di 5 (lima) pasar Kotamadya Banjarbaru. Pasar di wilayah Banjarbaru sebagai salah satu tempat penjualan belut memperoleh sumbernya dari beragam pelosok baik di wilayah Kotamadya Banjarbaru maupun sekitarnya seperti Kabupaten Banjar. Pasar yang terletak pada 5 kecamatan di Banjarbaru tidak semua menjual belut sawah, karena khususnya di Kalimantan Selatan, belut merupakan hasil dari tangkapan alam bukan dari produksi budidaya. Data tentang ketersediaan belut di pasar, suplayer belut sampai dengan habitat dari belut perlu dikaji lebih dalam untuk memastikan bahwa belut yang dijual dan timgkat kesegaran sampai ke tangan konsumen, Hasil penelitian tentang Identifikasi Keamanan Pangan Belut Sawah (Monopterus albus Zuieuw) pada tingkat suplayer pasar Banjarbaru Kalimantan Selatan  dapat diambil kesimpulan adalah penjualan belut di pasar pada wilayah Kodamadya Banjarbaru hanya tersedia pada pasar tertentu saja disebabkan tidak kesukaan terhadap belut yang didominasi oleh suku jawa; tingkat kesegaran belut umumnya masih bagus karena pada proses distribusi belut masih dalam kondisi sehat dan ditangani dengan baik, serta jarak tempuh antara daerah penangkapan dengan pasar paling jauh berkisar 25 – 34 km; dan pasar dengan jumlah penjualan belut terbanyak ada pada Pasar Bauntung di Kecamatan Banjarbaru Selatan, sedangkan terbanyak kedua adalah Pasar Ulin Raya. &nbsp

PENGARUH WAKTU PENGUKUSAN YANG BERBEDA TERHADAP KUALITAS PRESTO IKAN SEPAT SIAM (TRICHOGASTER PECTORALIS)

Presto is one the of the fish products processing by adding salt to the fish using high temperature and high pressure. The aim of this study was to know the effect of different steaming time on sepat siam (Trichogaster pectoralis) fish presto. The treatment used in this research is different steaming time (15, 30, 45 and 60 minutes) in the making of sepat siam fish presto. The result of this research showed that 45 minutes steaming time (treatment C) is the best treatment based on the organoleptic test in the specification ofthe texture and taste, but had no effect on the color and flavor specification and has no effect on chemical test for water content and protein (74.01% and 19.85%) respectively

PENGARUH SUBSTITUSI DAGING IKAN PATIN (Pangasius pangasius) TERHADAP PENERIMAAN PANELIS KUE KEMBANG GOYANG

Upaya untuk memanfaatkan hasil budidaya ikan patin yang banyak yaitu dengan diversifikasi olahan hasil perikanan. Penelitian ini mensubtitusikan daging ikan patin pada pengolahan kue kembang goyang untuk menjadikan kudapan yang bergizi. Tujuan penelitian ini yaitu untuk mengetahui persentase yang optimal substitusi daging ikan patin pada pengolahan kue kembang goyang dan untuk mengetahui penerimaan panelis terhadap kue kembang goyang yang disubtitusi dengan daging ikan patin. Uji penerimaan panelis diuji dengan mengguakan Uji Tanda dan hasil uji organoleptik secara keseluruhan panelis menyukai kue kembang goyang perlakuan A dengan nilai 7 (suka) terhadap spesifikasi kenampakan, warna, bau/aroma, tekstur dan rasa Efforts to utilize the results of catfish farming are banyal by diversifying processed fishery products. This study substituted catfish meat in the processing of rocking flower cakes to make nutritious snacks. The purpose of this study was to determine the optimal percentage of catfish meat substitution in the processing of rocking flower cakes and for catfish. The panelists' acceptance test was tested by using the Mark Test and organoleptic test results as a whole, panelists liked the rocking flower cake treatment A with a value of 7 (likes) against the specifications of appearance, color &nbsp