Sakinah Haryati
Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa Jl. Raya Jakarta Km.04 Pakupatan, Serang – Banten

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Karakteristik Makanan Ringan Ekstrudat dari Kepala Udang Vannamei (Litopenaeus vannamei) Suryanti, Suryanti; Haryati, Sakinah; Putra, Achmad Noerkhaerin; Heryana, Rafika
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 1 (2018): Juni 2018
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

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Abstract

AbstrakPengembangan penelitian produk makanan ringan ekstrudat dari kepala udang vannamei (Litopenaeus vannamei) telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik makanan ringan ekstrudat yang dihasilkan dengan penambahan kepala udang vannamei. Proses pembuatan makanan ringan ekstrudat terdiri dari persiapan bahan baku (pembuatan grit kepala udang, jagung dan beras) dan formulasi dengan tiga perlakuan konsentrasi kepala udang vannamei yaitu 0% (kontrol), 5% dan 10%. Proses pembuatan makanan ringan ekstrudat dilakukan menggunakan alat ekstruder berulir tunggal pada suhu ±160 oC. Parameter pengamatan yang dilakukan terhadap produk makanan ringan ekstrudat yang dihasilkan meliputi analisis proksimat, mikrobiologi (ALT dan E. coli), tekstur kekerasan, derajat putih, aktivitas air (aw), dan sensori. Hasil penelitian menunjukkan perlakuan 5% kepala udang vannamei memenuhi persyaratan makanan ringan ekstrudat berdasarkan SNI 2886:2015 dengan  kandungan protein 11,55% (bb), lemak 0,83% (bb) ALT 7,1x103  koloni/g dan E.coli negatif. Nilai tekstur kekerasan 324,13 g dalam waktu 10,67 detik, derajat putih 47,57% dan aw 0,7. Selain itu, hasil uji sensori menunjukkan perlakuan 5% kepala udang vannamei menghasilkan aroma dan rasa mendekati spesifik bau udang serta tekstur yang renyah.Characteristics of Extruded Snacks Food with the Addition of Vannamei Shrimp Head (Litopenaeus vannamei)Abstract Research on the development of extruded snacks food products with the addition of vannamei shrimp (Litopenaeus  vannamei) head has been conducted. This study aimed to determine the characteristics of extruded snacks food produced by the addition of vannamei shrimp head. The process of making extruded snacks consisted of preparation of raw material (preparation grits from vannamei shrimp head, corn and rice) and formulation with three treatments of vannamei shrimp head with concentration 0% (control), 5% and 10%. The process of making extruded snacks used a single screw extruder device at a temperature of ±160 oC. The observed parameters of extruded snacks products of proximate, microbiology (TPC and  E. coli), hardness, whiteness, water activity (aw), and sensory. The result showed that the concentration of vannamei shrimp head of 5% was met extruded snacks requirements according to SNI 2886:2015 with protein content of 11.55% (bb), fat 0.83%, TPC values of 7.1x103 colonies/g and negative E. coli. Hardness value was 324.13 g in 10.67second, whiteness 47.57% and  aw 0.7.  In addition, the result of sensory test showed that 5% of vannamei shrimp head treatment produced crispy texture and specific odor and taste.
Application of Zero Waste Concept on Milkfish Shredded Meat Processing Haryati, Sakinah; Munandar, Aris
Jurnal Perikanan dan Kelautan Vol 2, No 2 (2012)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

Shredded meat milkfish is one of fishery products made from steamed milk fish meat, making meat, seasoning, frying  and squeeze that will produce shredded meat. This study aimed to identification of the waste types and the application of the  zero waste concept in the processing of milkfish shredded meat in Shefish business group located at  Bumi Agung 1 Residence Serang Banten Province.   In the process of making milk fish shredded meat waste is generated in the form of liquid and solid wastes. Liquid wastes include water fish washing results, steaming water and the juice of the fish meat. While the solid waste generated from the gills, guts, fish heads, skin and fins of fish, fish bones and condiments such as leather waste of onions and garlic skins.  The application of zero waste concept through waste utilization optimizing the milkfish shredded meat  processing can be done either on liquid and solid wastes. Utilization of liquid wastes such as water washing and boiling water containing soluble protein can be used as an ingredient in  feed ducks pasta  and flavor products. Utilization of solid wastes in the form of fish bones and spines can be used to fish bone meal, fish head waste can be processed into crackers calcium, and use of the intestines and gills can be used as raw fish silage or bekasang product.  Milkfish skins and spins becomes to crispy product.  Waste generated in the milkfish shredded meat processing of Shefish business groups are  used yet. The application of  zero waste concept by optimizing the utilization of waste is one of the effective and efficient solutions to prevent in the fish processing waste.Keywords:  milkfish shredded meat, zero waste, waste, optimizing
Mould Identification of Ladyfish Damage Bontot (Elops hawaiensis) with Different of Storage Temperature) Janah, Nidatul; Haryati, Sakinah; Putra, Achmad Noerkhaerin
Jurnal Perikanan dan Kelautan Vol 6, No 2 (2016)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

The aim of this study are to know type and mould characteristic cause damage to bontot which have been done saved at different temperature. Research method is experiment method of laboratory scale. The ladyfish bontot saved during 2 day in room temperature, cold and freezing temperature then extracted, extraction is done every 12 hours, then is isolation on the media PDA and incubated for 24 hours, after it was identified by inoculaty isolates on SDA media, incubated for 72 hours, then observed microscopically and macroscopically. Result of research indicates there were 3 mould type that cause damage to ladyfish bontot namely Aspergilus niger, Aspergillus flavus, and Trichoderma sp. Dominant A. niger grows at cold temperature storage, while dominant Trichoderma sp. grows at room temperature storage and frozen. Therefore hence to prevent existence of mould contamination at ladyfish bontot and in order to extend the lasting power of bontot must always pay attention to and increases the sanitation and hygiene at every stage of ladyfish bontot production.
PEMBERDAYAAN MASYARAKAT WIRAUSAHA MANDIRI BERKELANJUTAN MELALUI DIVERSIFIKASI OLAHAN PRODUK BERBASIS RUMPUT LAUT Euchema cottonii DI DESA LONTAR, KECAMATAN TIRTAYASA, PROVINSI BANTEN Haryati, Sakinah; Munandar, Aris
Jurnal Perikanan dan Kelautan Vol 5, No 2 (2015)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

Desa Lontar memiliki potensi perikanan cukup potensial khususnya bidang budidaya rumput laut jenis Kappaphycus alvarezii atau dikenal sebagai Eucheuma cottonii. Renstra Tahun 2015, Dinas Kelautan dan Perikanan Provinsi Banten menempatkan bahwa perairan laut Desa Lontar dijadikan sebagai kawasan pengembangan komoditas rumput laut jenis Eucheuma cottonii. Kegiatan ini bertujuan untuk memotivasi tumbuhnya calon wirausaha melalui penyuluhan dan pelatihan diversifikasi pengolahan hasil perikanan berbasis rumput laut yang bermitra dengan ibu rumah tangga pembudidaya rumput laut di Desa Lontar yang sebagian besar merupakan mantan TKI. Kegiatan ini dilaksanakan pada bulan April-November 2015 bertempat di Kelompok Budidaya Rumput Laut-Pusat Pelatihan Mandiri Kelautan dan Perikanan Kampung Sukadiri Desa Lontar Kecamatan Tirtayasa Kabupaten Serang Banten. Kegiatan pengabdian yang sudah dilaksanakan adalah penyuluhan keamanan pangan, pelatihan pembuatan bakso, mie, dodol dan kerupuk rumput laut. Pelatihan diversifikasi pengolahan produk berbasis rumput laut yang sudah dilakukan adalah pembuatan bakso, mie, dodol dan kerupuk rumput laut. Perbandingan ikan payus dengan rumput laut yang diuji coba oleh peserta pelatihan adalah 2 (bagian daging ikan payus) : 1 (bubur rumput laut). Pembuatan mie rumput laut menggunakan perbandingan terigu dan bubur rumput laut yaitu 3 (bagian terigu) : 1 (bagian bubur rumput laut). Perbandingan rumput laut dan gula pasir yang digunakan adalah 1:1 pada pembuatan dodol rumput laut. Perbandingan tepung tapioka dan rumput laut adalah 2 (bagian tepung tapioka) : 1 (bagian bubur rumput laut) dalam pembuatan kerupuk rumput laut.
Effectivitas infusum daun durian Durio zibethinus sebagai anestesi alami ikan bawal air tawar Colossoma macropomum Munandar, Aris; Habibi, Ginanjar Trisno; Haryati, Sakinah; Syamsunarno, Mas Bayu
DEPIK Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Vol 6, No 1 (2017): April 2017
Publisher : Faculty of Marine and Fisheries, Syiah Kuala University

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Abstract

The use of chemicals as an anesthetic can leave residues in the body of the fish and gave the negative impact to the human who consumed this fish. Therefore, the exploration of natural anesthesia as an alternative is crucial. One of the natural products that can be used is the leaves of durian. The purpose of this study was to determine the best concentration of the durian infuse for tambaqui anesthesia and the optimum time of transportation. This research was conducted in several two stages; extraction leaves durian and simulation of transport fish with a dry system using respective concentration of durian infuse. The tested concentrations of durian infuse were; 0 ppm, 1000 ppm, 2500 ppm, 5000 ppm, 7500 ppm, and 10000 ppm The study showed that the best concentration of durian leaf extract infused amounted to 5900 ppm. These concentrations resulted in fainting fastest time for 100 minutes, and the time conscious of 1 minute 30 seconds. Dry transport time that produces the best survival rate was approximately 2 hours with the survival rate of 83.3%. Penggunaan bahan kimia sebagai anestesi dapat meninggalkan residu dalam tubuh ikan dan berdampak negative pada manusia yang mengkonsumsi. Oleh karena itu, penggunaan bahan anestasi alami dapat digunakan sebagai alternatif untuk mengatasinya. Salah satu bahan alami yang dapat digunakan adalah daun durian. Tujuan penelitian ini adalah untuk menentukan konsentrasi dan waktu transportasi terbaik dari infusum daun durian sebagai bahan anestesi. Penelitian ini dilakukan dalam dua tahap, yaitu pembuatan infusum daun durian dan simulasi transportasi ikan dengan sistem kering. Konsentrasi infusum yang diuji adalah 0 ppm, 1000 ppm, 2500 ppm, 5000 ppm, 7500 ppm and 10000 ppm Konsentrasi terbaik infusum daun durian adalah sebesar 5900 ppm. Konsentrasi tersebut dapat menghasilkan waktu pingsan tercepat selama 100 menit, dan waktu sadar 1 menit 30 detik. Waktu transportasi kering yang menghasilkan survival rate terbaik terdapat pada jam ke 2 yaitu sebesar 83,3%.
Mould Identification of Ladyfish Damage Bontot (Elops hawaiensis) with Different of Storage Temperature Janah, Nidatul; Haryati, Sakinah; Putra, Achmad Noerkhaerin
Jurnal Perikanan dan Kelautan Vol 6, No 2 (2016)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

The aim of this study are to know type and mould characteristic cause damage to bontot which have been done saved at different temperature. Research method is experiment method of laboratory scale. The ladyfish bontot saved during 2 day in room temperature, cold and freezing temperature then extracted, extraction is done every 12 hours, then is isolation on the media PDA and incubated for 24 hours, after it was identified by inoculaty isolates on SDA media, incubated for 72 hours, then observed microscopically and macroscopically. Result of research indicates there were 3 mould type that cause damage to ladyfish bontot namely Aspergilus niger, Aspergillus flavus, and Trichoderma sp. Dominant A. niger grows at cold temperature storage, while dominant Trichoderma sp. grows at room temperature storage and frozen. Therefore hence to prevent existence of mould contamination at ladyfish bontot and in order to extend the lasting power of bontot must always pay attention to and increases the sanitation and hygiene at every stage of ladyfish bontot production.
Karakteristik, Penanganan, dan Kandungan Mineral Keong Laut Neverita didyma Munandar, Aris; Haryati, Sakinah; Alfia, Rini; Fitriyani, Fitriyani
Jurnal Teknologi Hasil Perikanan Vol 5, No 2 (2016)
Publisher : Jurnal Teknologi Hasil Perikanan

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Abstract

Neverita didyma was a sea snail that included in the catch side from fishermen of Anadara granosa. The snail usually consumed with boiled and steamed. N. didyma can be used as a mineral source that needed by human. Information about characteristic of snail and its handling process on boat and collector was important. The aim of the research was to determine characteristic (rendemen and morphometric), handling process and mineral content of N. didyma. This research consisted of several stages. The stage was determination of characteristic of N. didyma, handling process and analisys of mineral content using Atomic Absorption Spectrophotometry (AAS). N. didyma had rendemen characteristic. each of characteristic was shell; 60.73%, meat 25% and offal 14.27%. Morphometric of snail was length 34.8 mm, width 28.33 mm and weight 12.86 g. Handling of N. didyma on boat and collector had not done well. mineral content of meat consisted of magnesium, potassium, sodium, calsium, phosporus, iron, zinc, and cooper.
Mould Identification of Ladyfish Damage Bontot (Elops hawaiensis) with Different of Storage Temperature) Janah, Nidatul; Haryati, Sakinah; Putra, Achmad Noerkhaerin
Jurnal Perikanan dan Kelautan Vol 5, No 2 (2015)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

The aim of this study are to know type and mould characteristic cause damage to bontot which have been done saved at different temperature. Research method is experiment method of laboratory scale. The ladyfish bontot saved during 2 day in room temperature, cold and freezing temperature then extracted, extraction is done every 12 hours, then is isolation on the media PDA and incubated for 24 hours, after it was identified by inoculaty isolates on SDA media, incubated for 72 hours, then observed microscopically and macroscopically. Result of research indicates there were 3 mould type that cause damage to ladyfish bontot namely Aspergilus niger, Aspergillus flavus, and Trichoderma sp. Dominant A. niger grows at cold temperature storage, while dominant Trichoderma sp. grows at room temperature storage and frozen. Therefore hence to prevent existence of mould contamination at ladyfish bontot and in order to extend the lasting power of bontot must always pay attention to and increases the sanitation and hygiene at every stage of ladyfish bontot production.
Influence of Incresment Kappaphycus alvarezi Porridge Toward Elops hawaiensis Meatballs Characteristic Amaliah, Siti; Munandar, Aris; Haryati, Sakinah
Jurnal Perikanan dan Kelautan Vol 6, No 1 (2016)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

Hawaiian Ladyfish (Elops hawaiensis) can be used as raw material for fish gel (jellyfish product) due to its white fleshy and high protein. One of the diversified fisheryproducts are fish meatballs. This product is an effort to diversify from ladyfish forincrease domestic fish consumption. The addition of seaweed porridge Kappaphycusalvarezii mush on fish meatballs ladyfish expected to improve the quality ofmeatballs. The aim of this study was to determine the characteristics of fish ballshawaiian ladyfish (Elops hawaiensis) with the addition of seaweed porridgeKappaphycus alvarezii and find out the nutritional value of Hawaiian ladyfishmeatballs. Addition seaweed porridge concentration used in making meatballs is 0%,5%, 10%, 15%, and 20%. The experimental design used was a completelyrandomized design with two replications. Data were analyzed by analysis of variance(ANOVA) and Duncan test further. Fish meatballs with the addition of a slurry ofseaweed porridge Kappaphycus alvarezii 10% is the best fish balls with organolepticcharacteristics sighting value (6.58), texture (6.47), flavor (6.22), color (6.33), aroma(6.02); and the value of physical characteristics such as folding test (4.83), bite test(7.26), gel strength (802.55 gf.cm); and chemical characteristics such asmoisture content (68.60% w/w), ash content (1.39% w/w), protein content (12.42%w/w), fat (1,10% w/w), and levels of dietary fiber (4,98% w/w).
Effect of Prebiotic in Commercial Feed on the Growth of Catfish (Pangasius sp.) Sonyenzellnd, Nico; Mustahal, Mustahal; Haryati, Sakinah
Jurnal Perikanan dan Kelautan Vol 5, No 2 (2015)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

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Abstract

Length Frequencies of the ladyfish Elops hawaiensis has grouping the ladyfish into the fingerling, young fish and adults fish. The effect of length-weight relationship was negative allometric. This condition revealed that the length growth of the ladyfish more dominant than their weight growth. Analysis of the condition factors showed that the K value was 4.19 for the Kronjo, 4.18 for Mauk and 42.06 for Domas village, respectively. It may be concluded that the environmental factors in the northern coast of Banten Province was suitable for the growth of the ladyfish.