Iwan Yusuf Bambang Lelana, Iwan Yusuf Bambang
Jurusan Perikanan, Fakultas Pertanian UGM

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KUALITAS AIR DAN TANAH TAMBAK UDANG YANG MENDAPAT PERLAKUAN PENGERINGAN DAN AERASI SETELAH PENGGENANGAN Triyatmo, Bambang; Radjagukguk, Bostang; Lelana, Iwan Yusuf Bambang
Jurnal Perikanan Universitas Gadjah Mada Vol 1, No 1 (1996)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8796

Abstract

The experiment was carried out to evaluate the water and soil quality of pond, which were subjected to drying and aeration after inundation. The objective of the experiment was to find out which soil drying and water aeration treatments were the best for shrimp culture.The soil used was obtained from an intensive shrimp pond and sea water was collected  from pond area in jepara coast. The soil drying treatments consisted of drying the wet soil under the sun to air dry condition, field capacity condition and water saturated condition. The soil drying treatments were carried out for 64 days. The aeration treatments after inundation consisted of with aeration and without aeration. Soil less sea water also was prepared as control. The aeration treatments were carried out for 64 days. The soil and water quality were  observed during soil drying and water aeration treatments.Result of this experiment indicated that drying the pond bottom soil until field capacity condition gave the highest rate of organic matter decompotition followed by air dried soil, then water saturated oil. The decompotition of soil organic matter in the field capacity condition reached optimum on day 8 to 16. The pond bottom soil in water saturated condition contained lower NH3, NO2- and H2S than ind dried soil. Aeration gave better condition than the non aeration one. It seemed the best water quality condition for shrimp fry stocking occurred 4-8 days after inundation combined with aeration.
PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.) Husni, Amir; Lelana, Iwan Yusuf Bambang
Jurnal Perikanan Universitas Gadjah Mada Vol 4, No 2 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8876

Abstract

Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different  washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength. 
KARAKTERISTIK SURIMI DARI CAMPURAN DAGING MANYUNG DAN CUCUT Lelana, Iwan Yusuf Bambang; Husni, Amir
Jurnal Perikanan Universitas Gadjah Mada Vol 10, No 1 (2008)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8934

Abstract

Manyung (Arius spp.) and shark (Carcharhinus sp.) are the most of low value fishes in Yogya. In order to increase the value, the fishes were processed into surimi. In this research, fishes were mixed in different ratio of manyung and shark, namely 90%:10%, 70%:30%, 50%:50%, 30%:70%, and 10%:90%. The water content, protein content, lipid content, sensory properties and gel strength were determined. The result showed that surimi from manyung and shark in ratio of 90%:10% produced the highest folding test value (AA) and the highest score of sensory properties.
PENGARUH NATRIUM METABISULFIT (Na2S2O5) TERHADAP WARNA GELATIN KULIT KAKAP MERAH Suprihatin, Suprihatin; Lelana, Iwan Yusuf Bambang; Ekantari, Nurfitri
Jurnal Perikanan Universitas Gadjah Mada Vol 14, No 2 (2012)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.9113

Abstract

This research aimed to determine natrium metabisulfit concentration influence to gelatin colour quality of red large snapper skin. Gelatin production was begun with dry skin rehydration, boiling water submerging then size decreasing and acetate acid solution (CH3COOH) submerging with pH 3 for 24 hours, skin washing, then refined the skin using blender, then the skin was extracted using water at 90oC temperature for three hours. The extracted gelatin was filtered using filter cloth, dakron and zeolite. The natrium metabisulfit (0%; 0.25%; 0.5%; 0.75%; 1%, w/w) was added into the filtrate then the filtrate was dried in an oven with 700C for 36 hours. The gelatin leaves was refined using blender. The result of this research shown that natrium metabisulfit concentration influenced (p<0.05) ash content, sulfide residue, and gelatin colour, but did not influence (p>0.05) the water content, viscosity, and gelatin gel power. The increasing of natrium metabisulfit concentration were followed by gelatin colour qualities which were getting brighter, while ash contents and sulfide residues which were collected were increasing above the Indonesia National Standard. Natrium metabisulfit concentration 0,25% gave the best result based on Indonesia National Standard 01-3735-1995 compared with other treatments, with specifications : protein content 86.64%, ash content 3.45%, water content 7.52%, sulfide residue 313.61 ppm, viscosity 9.58 cPs, gel power 274.82 bloom, and light yellow colour (2.5 Y 7/4).