Komponen Senyawa Aktif pada Udang Serta Aplikasinya dalam Pangan

Ngginak, James; Semangun, Haryono; Mangimbulude, Jubhar C.; Rondonuwu, Ferdy S.

doi:10.30659/sainsmed.v5i2.354

Cited by 4 publications

(3 citation statements)

References 44 publications

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“…The water content of this material is called the balanced water content (Sudarmadji, 1989). Based on As a result of the investigation conducted, the water content is, which is slightly lower than the water content reported by Ngginak (2013), and the water content of shrimp meat is 76.3%. The results showed that the water content of the shrimp meat was created by the infiltration process with the addition of ground spices.…”

Section: Moisture Contentmentioning

confidence: 97%

Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda

Lubis

Diana²,

Hermanto³

et al. 2022

Petrop

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Shrimp is one of the most popular types of seafood. Processed in any way, such as fried, steamed, baked, or made into a salad, shrimp is still delicious to eat. Marinating is the process of soaking meat in a marinade, before it is further processed. This study aims to determine the level of consumer acceptance of the manufacture of swallow shrimp marinade with different spice processing based on the hedonic test and to determine the nutritional content of the best value from the hedonic test of shrimp marinade with different spice processing. The shrimp marinade research method was divided into three stages. The first stage is sample and material preparation, the second stage is making shrimp marinade and the third stage is hedonic and proximate testing of the marinade. The research treatment design used was a completely randomized design (CRD). The results of the study obtained the best value from the hedonic test of shrimp marinade with the criteria of appearance = 6.30, aroma = 6.46, texture = 6.46 and taste = 5.85. The results of the test of the nutritional content of the marinade were based on the best value of the hedonic test results, namely water content = 73.61%, ash content = 5.45%, fat content = 0.31, protein content 19.26% and carbohydrate content 1.38.Keywords: Swallowed shrimp, Marinated, Hedonic Test, Proximate Test

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Section: Moisture Contentmentioning

confidence: 97%

Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda

Lubis

Diana²,

Hermanto³

et al. 2022

Petrop

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“…Virus dalam kehidupan adalah organisme, yang sebagian besar memiliki sifat berbahaya bagi organisme lain (Ngginak, Semangun, Mangimbulude, & Rondonuwu, 2013), seperti virus COVID-19. COVID-19 adalah virus yang menyerang saluran pernafasan yang dapat ditularkan melalui sentuhan, batuk, bahkan air liur (Zuhri, 2021).…”

Section: Pedahuluanunclassified

Perancangan Game Edukasi Find the Vaccine tentang Virus COVID-19 sebagai Wawasan untuk Remaja

Baskoro,

Wardhana,

Samodra

2023

JoLLA

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Banyak negara yang terjangkit pandemi COVID-19, Indonesia adalah salah satunya. Virus COVID-19 merupakan penyakit menular yang disebabkan oleh virus corona 2 (SARS-CoV-2) dan menyerang sistem pernapasan. Banyak remaja merasakan jenuh dan bosan dirumah akibat efek pandemi ini. Disisi lain mereka juga harus tetap belajar ditengah pandemi. Banyak media pembelajaran yang digunakan ditengah pandemi, salah satunya game edukasi. Tujuan perancangan game “Find the Vaccine” ini sebagai penambah wawasan sekaligus hiburan untuk para remaja. Metode yang digunakan adalah metode pra produksi, produksi, pasca produksi agar mendapat hasil yang maksimal. Tujuan selanjutnya adalah membangun game edukasi untuk memberikan wawasan tentang pencegahan penularan COVID-19 kepada remaja dengan menggunakan game engine Construct 2. Adapun hasil pengujian game ini menyatakan bahwa 70 persen responden menyatakan bahwa game ini baik dan layak dari sisi tampilan, gameplay dan user interfacenya. Kata kunci: game edukasi; COVID-19; pandemi Designing an Educational Game Find the Vaccine about COVID-19 Virus as Insight for Teenagers Many countries have been affected by the COVID-19 pandemic; Indonesia is one of them. The COVID-19 virus is an infectious disease caused by the corona virus 2 (SARS-CoV-2) and attacks the respiratory system. Many teenagers feel bored at home due to the effects of this pandemic. On the other hand, they also have to keep learning in the midst of a pandemic. Many learning media are used in the midst of a pandemic, one of which is educational games. The purpose of designing this “Find the Vaccine” game is to add insight as well as entertainment for teenagers. The method used is the method of pre-production, production, post-production in order to get maximum results and to build an educational game to provide insight into preventing the spread of COVID-19 to teenagers by using the game engine Construct 2. The results of testing this game stated that 70 percent of respondents stated that this game was good and worthy in terms of appearance, gameplay and user interface. Keywords: educational game; COVID-19; pandemic

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“…Menurut (Ngginak et al, 2013), udang memiliki zat aktif yang berguna bagi kesehatan seperti kitosan, asam lemak (omega -3 dan omega-6), mineral, lipid, karotenoid protein dan astaxanthin. Astaxanthin merupakan jenis karotenoid yang banyak terdapat pada krustacea dan ikan salmon yang menyebabkan warna kuning-orange atau merah-orange.…”

Section: Warnaunclassified

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Mismawati,

Diachanty,

Rusdin

et al. 2023

JFPJ

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Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).

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Komponen Senyawa Aktif pada Udang Serta Aplikasinya dalam Pangan

Cited by 4 publications

References 44 publications

Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda

Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda

Perancangan Game Edukasi Find the Vaccine tentang Virus COVID-19 sebagai Wawasan untuk Remaja

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

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