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Analisis Proksimat dan Organoleptik Penggunaan Ikan Malaja sebagai Pembuatan Kerupuk Kemplang

Media Kesehatan Masyarakat Indonesia · Vol. 14 No. 1 (2018) · pp. 78–85

DOI
10.30597/mkmi.v14i1.3691
ISSN
2356-4067, 0216-2482
Published
2018-03-20
Publisher
Faculty of Public Health, Hasanuddin University, Makassar
Language
en
License
creativecommons.org/licenses/by-nc-sa/4.0

Abstract

Malaja fish only consumed by adults so it is necessary to make children can consume them in the societyof palopo. Crackers are snacks that can be eaten anytime so that if used as fish crackers that contain useful nutrients.This study aims to determine the organoleptic and proximate test of malaja fish crackers. This research wasdesigned using experimental method with Completely Single Randomized Design with 5 treatments and 3 replicationsto 15 experimental units. The results showed that the water content of kempuk kemplang was from 1.50-5.12%. The highest water content was obtained in the control treatment. The highest protein content is producedfrom A4 treatment. The highest percentage of ash content was found in A4 treatment and lowest in treatment A1.The test results showed that the highest aroma score obtained at treatment A1 ie 3.27. The highest Color Scorevalue is obtained from treatment A0 (control). The highest value of taste scores was obtained in the treatment of A2and A3. The addition of maladies of 15% and 25% is favored by panelists. It was concluded that the highest contentin the proximate test was based on the treatment group ie carbohydrate in the treatment, fat in the treatment, proteinat treatment A4. Organoleptic test with the best treatment on cracker production of malaja fish is A2 treatment.

Keywords

Collaboration network of the authors

40 authors · 107 co-authorship links · 4 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Hasanuddin University
  • Universitas Halu Oleo
  • Pertamina (Indonesia)
  • Poltekkes Kemenkes Palu
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La WelendoAffiliation unknown4
Patwayati PatwayatiAffiliation unknown4
Siti Nurjanah AhmadUniversitas Halu Oleo3
Muh Thahir AzikinAffiliation unknown2
sulha sulhaAffiliation unknown2
Fitriah FitriahAffiliation unknown2
Joko RaharjoAffiliation unknown2
RIdwansyah NuhunAffiliation unknown2
Sriwiyati MahraniAffiliation unknown2
Nurwati NurwatiAffiliation unknown2
Rahayu IndriasariHasanuddin University2
Devintha ViraniHasanuddin University2
Sabaria Manti BattungHasanuddin University2
Healthy HidayantyHasanuddin University2
Citrakesumasari CitrakesumasariHasanuddin University2
Fahmi HafidPoltekkes Kemenkes Palu2
Efi AmsiAffiliation unknown1
Yusuf YusufUniversitas Halu Oleo1
Kadir KadirUniversitas Halu Oleo1
Lukas Kano MangallaUniversitas Halu Oleo1
Yuspian GunawanAffiliation unknown1
Ridway BalakaAffiliation unknown1
Budiman SudiaAffiliation unknown1
La Ode MagribiAffiliation unknown1
La KarimunaAffiliation unknown1
Abd KadirAffiliation unknown1
Masdiana MasdianaUniversitas Halu Oleo1
Haryadi ArifinAffiliation unknown1
Wayan MustikaAffiliation unknown1
Irhan IrhanAffiliation unknown1
Minson SimatupangUniversitas Halu Oleo1
Muh. Alfian Putra MunandarAffiliation unknown1
Muhammad MuhsarUniversitas Sulawesi Tenggara1
Muhammad Syarif PrasetiaAffiliation unknown1
Ahmad Syarif SukriUniversitas Halu Oleo1

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://journal.unhas.ac.id/index.php/mkmi/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Analisis Proksimat dan Organoleptik Penggunaan Ikan Malaja sebagai Pembuatan Kerupuk Kemplang</dc:title>
	<dc:creator xml:lang="en">Thaha, Abdul Razak</dc:creator>
	<dc:creator xml:lang="en">Zainal, Zainal</dc:creator>
	<dc:creator xml:lang="en">Hamid, Sitti Khadijah</dc:creator>
	<dc:creator xml:lang="en">Ramadhan, Denny Saputra</dc:creator>
	<dc:creator xml:lang="en">Nasrul, Nasrul</dc:creator>
	<dc:subject xml:lang="en">Kerupuk kemplang</dc:subject>
	<dc:subject xml:lang="en">ikan malaja</dc:subject>
	<dc:description xml:lang="en">Malaja fish only consumed by adults so it is necessary to make children can consume them in the societyof palopo. Crackers are snacks that can be eaten anytime so that if used as fish crackers that contain useful nutrients.This study aims to determine the organoleptic and proximate test of malaja fish crackers. This research wasdesigned using experimental method with Completely Single Randomized Design with 5 treatments and 3 replicationsto 15 experimental units. The results showed that the water content of kempuk kemplang was from 1.50-5.12%. The highest water content was obtained in the control treatment. The highest protein content is producedfrom A4 treatment. The highest percentage of ash content was found in A4 treatment and lowest in treatment A1.The test results showed that the highest aroma score obtained at treatment A1 ie 3.27. The highest Color Scorevalue is obtained from treatment A0 (control). The highest value of taste scores was obtained in the treatment of A2and A3. The addition of maladies of 15% and 25% is favored by panelists. It was concluded that the highest contentin the proximate test was based on the treatment group ie carbohydrate in the treatment, fat in the treatment, proteinat treatment A4. Organoleptic test with the best treatment on cracker production of malaja fish is A2 treatment.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Public Health, Hasanuddin University, Makassar</dc:publisher>
	<dc:date>2018-03-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/mkmi/article/view/3691</dc:identifier>
	<dc:identifier>10.30597/mkmi.v14i1.3691</dc:identifier>
	<dc:source xml:lang="en">Media Kesehatan Masyarakat Indonesia; Vol. 14 No. 1: MARET 2018; 78-85</dc:source>
	<dc:source>2356-4067</dc:source>
	<dc:source>0216-2482</dc:source>
	<dc:source>10.30597/mkmi.v14i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/mkmi/article/view/3691/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Abdul Razak Thaha</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>