PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)

Johan, Arniati; Asnani, Asnani; Rejeki, Sri

doi:10.33772/jfp.v3i1.11615

Jurnal

PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)

Jurnal Fish Protech · Vol. 3 No. 1 (2020) · pp. 133–142

DOI: 10.33772/jfp.v3i1.11615
ISSN: 2621-1475
Published: 2020-03-29
Publisher: Universitas Halu Oleo
Language: eng

Abstract

Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup, kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei

Collaboration network of the authors

40 authors · 142 co-authorship links · 1 across different organisations · showing the 40 most connected

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Universitas Halu Oleo
Politeknik Negeri Balikpapan
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
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Show as table

Co-author	Organisation	Joint articles
SRI WAHYUNI	Affiliation unknown	15
Ansharullah Ansharullah	Universitas Halu Oleo	10
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	8
Kobajashi Togo Isamu	Affiliation unknown	7
Tamrin Tamrin	Universitas Halu Oleo	6
Restu Libriani	Affiliation unknown	5
Hermanto Hermanto	Universitas Halu Oleo	4
Nur Asyik	Universitas Halu Oleo	4
Mariani. L	Affiliation unknown	3
Laode Muhamad Hazairin Nadia	Affiliation unknown	3
Haslianti Haslianti	Affiliation unknown	2
La Ode Huli	Affiliation unknown	2
RH Fitri Faradilla	Affiliation unknown	2
LA KARIMUNA	Universitas Halu Oleo	2
faris takzim	Affiliation unknown	2
Mohammad Nuh Ibrahim	Affiliation unknown	2
Yusra Yusra	Affiliation unknown	2
Nur Inayah Muhtar	Affiliation unknown	2
Dina Dina	Affiliation unknown	2
Muhammad Syukri Sadimantara	Universitas Halu Oleo	2
KHAIRUN NISA	Universitas Halu Oleo	1
La Rianda	Affiliation unknown	1
Abdu Rahman Baco	Affiliation unknown	1
Djukrana Wahab	Affiliation unknown	1
Haji Saediman	Universitas Halu Oleo	1
Surni Surni	Affiliation unknown	1
Salam Salam	Affiliation unknown	1
Safitri Yani	Affiliation unknown	1
Arum Ayu Gustiara Absyah Saleh	Affiliation unknown	1
Shalawatun Amaliah Fatimah	Affiliation unknown	1
Selin Lolopayung	Affiliation unknown	1
Mimin Kaidah Indayani	Affiliation unknown	1
Feti Fera	Affiliation unknown	1
Armin Armin	Politeknik Negeri Balikpapan	1
Mohamad Nuh Ibrahim	Affiliation unknown	1
Karmin Karmin	Affiliation unknown	1
Suriani Suriani	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH PENGGUNAAN Sargassum sp. DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI  DAN KOMPOSISI PROKSIMAT PETIS KEPALA UDANG VANNAME (Litopenaeus vannamei)</dc:title>
	<dc:creator>Johan, Arniati</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">Effect of Sargassum sp. and Tapioca Flour on The Properties of Sensory and Proximate  of Shrimp Head Vaname (Litopenaeus vannamei) Paste ABSTRACT         Seaweed Sargassum sp. is not much utilized but has the potential as a manufacturing agent or stabilizer in the manufacture of petis. This research aims to determine the quality of paste from the head of shrimp Vaname that is made with a combination of filler material Sargassum sp. and tapioca flour with different concentrations. The study uses complete random design (RAL) with four treatments with the composition of shrimp head broth, tapioca starch, and Sargassum sp slurry. Consecutive: 90:10:0% (P1), 90:2:8% (P2), 90:4:6% (P3), and 90:6:4% (P4). The characteristics of the paste tested are sensory properties and proximate composition. The results showed P3 treatment resulted in the best sensory value on the attribute of flavors with a value of 7.4 criteria dominant shrimp taste sweet and salty enough, the category is very fond. The value of water content is 29.86%, ash content is 5.66%, 16.79% protein content, fat content is 0.21%, carbohydrate content is 46.26% and fiber content is 1.12%. Proximate content produced shrimp paste in accordance with SNI 01-23346-2006. Keywords: tapioca flour, Sargassum sp., shrimp head Vannamei pasteABSTRAKRumput laut jenis Sargassum sp. belum banyak dimanfaatkan padahal mempunyai potensi sebagai bahan pengental atau pengstabil dalam pembuatan petis. Penelitian ini bertujuan untuk mengetahui kualitas petis dari kepala udang Vaname yang dibuat dengan kombinasi bahan pengisi yaitu rumput laut Sargassum sp. dan tepung tapioka dengan konsentrasi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dengan komposisi kaldu kepala udang, tepung tapioka dan bubur Sargasum sp. berturut-turut: 90:10:0 % (P1), 90:2:8 % (P2), 90:4:6 % (P3), dan 90:6:4 % (P4). Karakteristik petis yang diuji yaitu sifat sensori dan komposisi proksimat. Hasil penelitian menunjukkan perlakuan P3 menghasilkan nilai sensori terbaik pada atribut rasa dengan nilai sebesar 7,4 kriteria rasa udang dominan manis dan asin cukup,  kategori sangat suka. Nilai kadar air yaitu 29,86%, kadar abu 5,66%, kadar protein 16,79%, kadar lemak 0,21%, kadar karbohidrat 46,26% dan kadar serat 1,12%. Kandungan proksimat petis yang dihasilkan sesuai SNI 01-23346-2006.Kata kunci: Tepung tapioka, Sargassum sp., petis kepala udang Vanamei</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
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	<dc:date>2020-03-29</dc:date>
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	<dc:identifier>10.33772/jfp.v3i1.11615</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020; 133-142</dc:source>
	<dc:source>2621-1475</dc:source>
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	<dc:language>eng</dc:language>
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