Ekstraksi Gelatin Tulang Ikan Gabus (Channa striata) Dengan Variasi Asam Yang Berbeda Pada Proses Demineralisasi

Jaya, Fitra Mulia; Rochyani, Neny

doi:10.31258/jpk.25.3.201-207

Cited by 10 publications

(11 citation statements)

References 2 publications

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“…Channa striata yang dikenal sebagai ikan gabus memiliki persebaran yang luas dari China, India, Srilangka, Philiphina, Nepal, Burma, Pakistan, Malaysia sampai Indonesia. Ikan gabus (Channa striata) di Indonesia dapat ditemukan di banyak wilayah aliran sungai (DAS) (Hidayatullah et al 2015;Sofarini et al 2018) dan bersifat predator. Salah satu DAS di provinsi Lampung yang ditemukan kelimpahan ikan gabus tinggi adalah Sungai Mesuji yang terletak di Kabupaten Mesuji.…”

Section: Pendahuluanunclassified

Pelatihan Pembuatan Pakan Ikan Gabus (Channa striata), serta Manajemen Usaha dan Pemasaran Produk Budidaya pada Pokdakan Maju Bersama Mesuji, Kabupaten Mesuji, Lampung

Sarida,

Fidyandini,

Pandjaitan

et al. 2024

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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The purpose of this community service activity is to improve the knowledge and skills of snakehead fish farmers in Sungai Badak Village, Mesuji District, Mesuji Regency, concerning the production of fish feed based on non-fishmeal ingredients, as well as business management and business planning in fish farming. The implementation method of the activity consists of several stages: preparation and coordination, implementation, monitoring, evaluation, and follow-up assistance. A focus group discussion (FGD) activity is conducted in the preparation and coordination stage. The implementation involves delivering materials and hands-on practice in independently producing snakehead fish feed using distillers, dried grains with solubles (DDGS) and taurine, and business management and marketing strategies for cultivation results. The monitoring stage involves technical guidance on using the feed produced in their business. Finally, the evaluation stage is conducted by filling out a questionnaire related to the technology transfer provided in the community service activity and following up with assistance in processing fisheries' products and water quality management to maintain continuous and high-quality production. The evaluation results indicate an improvement in the knowledge and skills of Pokdakan members regarding the materials provided during the community service activity, with an average increase of 30%. It is noted that Pokdakan members can independently produce fish feed and plan for further fish farming business. The hope is that Pokdakan members can continue the sustainability of the counseling and training results to produce snakehead fish with self-made feed. This activity aims to stimulate Pokdakan members to improve family economics. Additionally, in the future, it aims to establish Mesuji as a center for fish farming and establish a snakehead fish village in Sungai Badak Village, supporting food availability in Mesuji Regency.

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Section: Pendahuluanunclassified

Pelatihan Pembuatan Pakan Ikan Gabus (Channa striata), serta Manajemen Usaha dan Pemasaran Produk Budidaya pada Pokdakan Maju Bersama Mesuji, Kabupaten Mesuji, Lampung

Sarida,

Fidyandini,

Pandjaitan

et al. 2024

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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“…Bakso adalah salah satu variasi dalam pengolahan ikan yang sederhana dan dikenal oleh semua kalangan masyarakat. Oleh karena itu, produk bakso dapat dijadikan sebagai pilihan makanan yang kaya nutrisi yang dapat dinikmati oleh berbagai masyarakat (Wijayanti et al, 2023). Inovasi perlu dilakukan untuk meningkatkan komposisi bakso ikan sehingga lebih memiliki tingkat gizi yang lengkap dan menarik bagi konsumen.…”

Section: Pendahuluanunclassified

Pelatihan Pembuatan Bakso Untuk Penggerak Perekonomian Usaha Rumahan Pada Dasawisma Kemuning Kelurahan Korumba Kota Kendari

Arif,

Bahari,

Bahari

et al. 2024

EJPM

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Fish-balls Processing businesses in Korumba Subdistrict, Kendari City, are generally home industry that are conducted to fill leisure time and in form household scale. This product can be enriched with Moringa leaves and chopped carrots, which are the source of vegetable protein and fiber. The target of community service is Dasawisma Kemuning which has 10 members. The objective of these community service efforts is to enhance the knowledge and abilities of Dasawisma Kemuning members in terms of (1) the production process of fish balls in healthy way and nutritious; (2) principles of making hygienic functional fish balls (3) business implementation of processed functional fish ball products that enriched with Moringa leaves and chopped carrots on a household scale; (4) the benefits of processed fish ball products as functional food that is cheap, healthy and nutritious. Derived from the entirety of training activities, not only in discussions, but also in demonstrations of making functional fish balls. The findings indicated that participants' understanding of the training content improved significantly, rising from an average score of 27.55% before the training to 98.25% in the final evaluation. Based on field implementation from the functional fish ball business shows that a raw material requirement of 2 kg/day, 295 fish balls were obtained. Based price per item of IDR 1100,- a profit/month of IDR is obtained. 3,135.00,-. Calculations of the financial aspects of functional fish balls have been resulting in a BEP value (product units sold) of 746. If in one month you can sell 746 fish balls, all costs incurred in a month are covered.

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“…Salah satu ikan yang berpotensi di kota Palembang adalah ikan gabus. Pemanfaatan ikan gabus ini bukan hanya untuk dikonsumsi sebagai lauk saja tetapi juga dapat sebagai bahan baku pembuatan makanan olahan khas kota tersebut yaitu dengan memanfaatkan dagingnya (Jaya & Rochyani, 2020).…”

Section: Pendahuluanunclassified

Sifat Fisik Kimia Permen Jelly dari Gelatin Ikan Gabus dengan Penambahan Lendir Okra

Jaya

Sari

Utpalasari

2023

J. ilmu-ilmu perikan. budid. perair.

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Penggunaan gelatin dalam industri umumnya sebagai agen pembentuk gel, pengental, pengemulsi dan lain sebagainya. Namun, bahan baku gelatin yang banyak beredar dipasaran yaitu berbahan baku tulang sapi dan tulang babi. Pada peneltian ini, limbah ikan gabus berupa tulang sebagai bahan dalam pembuatan gelatin. Limbah tulang ikan gabus ini banyak tersedia di pasar sebagai limbah hasil olahan daging giling. Gelatin yang dihasilkan diaplikasi menjadi permen geli yang ditambahkan lendir okra untuk meningkatkan gizi permen sehingga manfaat lendir okra dapat dirasakan, mengingat pemanfaatan lendir okra sebagai bahan pangan belum maksimal dikarenakan selama ini masyarakat okra dengan menghilangkan lendirnya. Penelitian ini bertujuan untuk menentukan konsentrasi lendir okra terbaik terhadap sifat fisiko kimia dalam pengolahan permen jeli dari gelatin tulang ikan gabus. Perlakuan yang digunakan adalah lendir okra dengan konsentrasi meliputi 0; 2,5; 7,5 dan 10%. Sifat fisik dan kimia terbaik pada permen jeli yang ditambahkan beberapa konsentrasi lendir okra adalah perlakuan P2 (Penambahan 2,5% lendir okra) dengan nilai teksur 188,20 gf, karbohidrat 26,00%, kadar protein 8,48%, kadar abu 0,02%, kadar air 23,72%, kadar serat 1,73% dan gula reduksi 13,00 sehingga berdasarkan hasil tersebut disimpulkan bahwa perlakuan yang diberikan berpengaruh nyata terhadap parameter fisik (tekstur), parameter kimia meliputi kadar protein, kadar serat kasar dan gula reduksi. Perlakuan penambahan konsentrasi lendir okra tidak berpengaruh nyata Kadar karbohidrat, air, dan abu. The use of gelatin in industry is generally as a gelling agent, thickener, emulsifier and so on. However, gelatin raw materials that are widely circulated in the market are made from beef bones and pork bones. In this research, snakehead fish waste is in the form of bone as an ingredient in the manufacture of gelatin. This snakehead fish bone waste is widely available in the market as a waste of processed ground meat. The resulting gelatin is applied to a gummy candy with okra slime added to increase the nutrition of the candy so that the benefits of okra slime can be felt, considering that the use of okra slime as food has not been maximized because so far the okra community has removed the mucus. This study aims to determine the best concentration of okra slime on physicochemical properties in the processing of jelly candy from snakehead fish bone gelatin. The treatment used was okra slime with concentrations covering 0; 2.5; 7.5 and 10%. The best physical and chemical properties of jelly candy with several concentrations of okra mucilage were P2 treatment (Addition of 2.5% okra slime) with a texture value of 188.20 gf, carbohydrates 26.00%, protein content 8.48%, ash content 0 0.02%, water content 23.72%, fiber content 1.73% and reducing sugar 13.00 so that based on these results it is concluded that the treatment given has a significant effect on physical parameters (texture), chemical parameters include protein content, crude fiber content and reducing sugar. The addition of okra mucilage concentration had no significant effect on carbohydrate, water, and ash levels.

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Ekstraksi Gelatin Tulang Ikan Gabus (Channa striata) Dengan Variasi Asam Yang Berbeda Pada Proses Demineralisasi

Cited by 10 publications

References 2 publications

Pelatihan Pembuatan Pakan Ikan Gabus (Channa striata), serta Manajemen Usaha dan Pemasaran Produk Budidaya pada Pokdakan Maju Bersama Mesuji, Kabupaten Mesuji, Lampung

Pelatihan Pembuatan Pakan Ikan Gabus (Channa striata), serta Manajemen Usaha dan Pemasaran Produk Budidaya pada Pokdakan Maju Bersama Mesuji, Kabupaten Mesuji, Lampung

Pelatihan Pembuatan Bakso Untuk Penggerak Perekonomian Usaha Rumahan Pada Dasawisma Kemuning Kelurahan Korumba Kota Kendari

Sifat Fisik Kimia Permen Jelly dari Gelatin Ikan Gabus dengan Penambahan Lendir Okra

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