Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus meningkat dan banyak dikonsumsi oleh masyarakat. Penelitian ini bertujuan menentukan profil kandungan gizi dan kolesterol udang windu dengan perlakuan metode pemasakan berbeda yaitu perebusan, pengukusan, dan deep frying masing masing selama 10 menit, udang windu segar digunakan sebagai kontrol. Hasil penelitian menunjukan bahwa udang windu yang diberi pemasakan dengan perebusan kecenderungan perubahan nilai gizi tidak jauh berbeda dengan kontrol yaitu kadar air 71,93%, kadar abu 3,25%, kadar protein 18,82% dan kadar lemak 2,07%. Pengolahan udang windu dengan metode pengukusan menunjukan nilai kolesterol yang rendah yaitu 1,69 mg/100 g. Berdasarkan hasil penelitian dapat disimpulkan bahwa proses pengolahan seperti perebusan, pengukusan, dan penggorengan metode deep frying mempunyai pengaruh terhadap profil gizi udang windu. Metode pengolahan pengukusan dapat mereduksi kandungan kolesterol pada udang windu sebanyak 94,12%.

Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times. Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University. Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS. Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm. Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment.

Aim: This study aimed to determine the ratio formula for the hydrolyzate of snakehead fish head flour and Instant seasoning flour of Coto Makassar. Study Design: The experimental design used was using an independent t test (independent t-test) namely (Coto Seasoning Flour: HPKIG Flour) / (TC: THPKIG) as follows A = (TC: THPKIG) = 90% : 10% (b /b) and B= (TC: THPKIG) = 80% : 20% (w/b). Place and Duration of Study: The research had carried out from May 2018 to August 2019, the production of the hydrolyzate of snakehead fish head protein is Coto Makassar seasoning had committed in the Chemistry Laboratory of Agro-industry Study Program, Pangkep State Agricultural Polytechnic, hydrolyzed snakehead fish head protein flour using the spray dryer drying method had brought about at the Center for Plantation Products in Makassar. The physicochemical analysis had done in the Chemical Laboratory, Department of Fisheries Product Processing Technology, Pangkep State Agricultural Polytechnic. Amino acid profile tests using the Ultra Performance Liquid Chromatography (UPLC) method were tested at the Saraswanti Indo Genetec Bogor laboratory. and analysis of volatile compounds had carried out at the Research Center for Flavor Analysis Laboratory of Rice Plants Sukamandi, Subang. Methodology: The third research is the result of a study of Coto makassar seasoning flour products with the best protein to be applied to Coto Makassar seasoning flour. Applications made were snakehead fish head protein hydrolyzate and Coto seasoning flour treated with a ratio of 100% (Coto Seasoning Flour: HPKIG Flour) / (TC: THPKIG) was as follows (TC: THPKIG)1 = 90%: 10% (w/b) and (TC: THPKIG)2 = 80% : 20% (w/b). The best treatment result was carried out by the preference test on the protein coto seasoning produced, namely the study of the best ratio formula of 20 grams dissolved in boiling water A = 150 mL, B = 200 mL C = 250 mL. Results: Characteristics of the application of 20% snakehead fish head protein hydrolyzate flour and 80% coto seasoning flour obtained a brightness value of L* 59.23%, hue 67.13%, moisture content 10.19%, ash content 11.48%, protein content 64.20%, 1.26% fat content and 3.35% albumin content. The highest amino acid is glutamic acid 20.68%. Sensory value of taste sample application of fish head protein hydrolyzate in coto Makassar seasoning 20% ​​with the addition of 200 mL of water Assessment criteria 8 (Very like) panelists prefer it because it feels the more spicy sensation Conclusion: The result of the analysis obtained by the best treatment are the characteristics of the application of 20% hydrolyzed protein from snakehead fish head flour and 80% coto seasoning flour.

Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fat is replaced with vegetable fat with low-fat content. The purpose of this study was to determine the effect of adding alginate, agar, guar gum, carrageenan, gelatin and casein as an emulsifier to mellorine Study Design: This research was prepared using a completely randomized design method with several factors, namely the addition of alginate, agar, guar gum, carrageenan, gelatin, and casein Place and Duration of Study: The present study was conducted in Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture. The duration of research is 6 month i.e from April, 2022 – September, 2022. Methodology: 400 mL low-fat milk, 200 mL of mango fruit juice, 100 g of sugar, and 300 mL of water The pieces of fruit were crushed using a blender with the addition of a bit of water (fruit:water = 2:1). While waiting for fruit blending, emulsifier with each treatment were heated with 50 mL of water until boiling. Then the water (according to a predetermined ratio) is heated, and the sugar is mixed together until dissolved. After that, the liquid milk and emulsifier ingredients are mixed with 15% fruit while stirring slowly for 10 minutes. The combined material is then cooled at 4°C for 24 h. After that, the ingredients that have been put together and cooled (fruit, liquid milk, stabilizer, and sugar) are stirred and homogenized with a mixer for 15 minutes. Mellorine that has been standardized, then packed in a cup. Then the mellorine was frozen in the freezer at -20°C for ±              24 h. The parameters tested were organoleptic, viscosity, overrun, melting time, fluid stability. Results: Alginate emulsifier produces the best mellorine with an organoleptic assessment having a color (5.4), taste (7), odor (6.33), texture (6.33). Physical test resulted with Viscosity (271 cP), Emulsion stability (100%), Melting time (15 minutes) and Over Run value (21.9%). Conclusion: The use of different types of emulsifiers in the production of mellorine affects the organoleptic value, over run, emulsion stability, viscosity and melting time.