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Karakteristik Surimi Ikan Cucut (Carcharhinus sp) Anggraeni, Rani; Lekahena, Vanessa Natalie Jane; Kusumaningrum, Indah; Supriyadi, Supriyadi
Agrikan: Jurnal Agribisnis Perikanan Vol 10, No 2 (2017): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.10.2.36-43

Abstract

Ikan cucut adalah termasuk kedalam kelompok ikan bertulang rawan. Semua bagian dari tubuh ikan cucut dapat dimanfaatkan. Namun, daging ikan cucut kurang menarik bagi masyarakat karena tingginya kadar urea yang dikandungnya. Beberapa hal ini diperlukan untuk meningkatkan nilai tambah daging ikan cucut, yakni melalui pengolahan daging ikan cucut melalui proses diversifikasi produk olahan seperti produk surimi. Tujuan dari penelitian ini adalah untuk menentukan karakteristik produk surimi yang terbuat dari ikan cucut. Hasil penelitian menunjukkan bahwa daging ikan cucut dapat digunakan sebagai bahan baku surimi meskipun bau urea masih ada. Berdasarkan analisis pH, Mu-en surimi memiliki nilai pH sekitar 7,06 dan Ka-en surimi sebesar 7,13. Rata-rata kekuatan gel Mu-en surimi dan Ka-en Surimi masing-masing sebesar 99.84 dan 122.12 g.cm, dan derajat putih Mu-en surimi (69,4) dan Ka-en Surimi (68,4).
Pengaruh Penambahan Karaginan Untuk Formulasi Tepung Puding Instan Darmawan, Muhamad; Peranginangin, Rosmawaty; Syarief, Rizal; Kusumaningrum, Indah; Fransiska, Dina
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): Juni 2014
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v9i1.102

Abstract

Penelitian pengaruh penambahan karaginan untuk formulasi tepung puding instan telah dilakukan. Percobaan yang dilakukan adalah penentuan perbandingan kappa dan iota karaginan (3:1, 2:1, 1:1, 1:2, 1:3) untuk formulasi pembuatan tepung puding instan dan formulasi tepung puding instan berdasarkan perbandingan kappa dan iota karaginan yang terpilih. Dari variasi percobaan yang digunakan, perbandingan kappa dan iota karaginan 1:1 merupakan perbandingan yang paling baik untuk digunakan dalam formulasi tepung puding instan karena memiliki kekuatan gel yang mendekati kekuatan gel puding komersial serta nilai sineresis yang terendah. Perbandingan konsentrasi karaginan, mocaf dekstrin dan KCl dalam formulasi tepung puding instan tidak memberikan pengaruh yang nyata terhadap kekuatan gel maupun karakteristik sensori kenampakan, aroma dan rasa dari puding instan yang dihasilkan. Namun demikian, formulasi tepung puding instan memberikan pengaruh yang nyata untuk karakteristik tekstur puding instan yang dihasilkan. Berdasarkan analisis fisik (kekuatan gel) dan sensori (kenampakan, aroma, tekstur, dan rasa) didapatkan perlakuan terbaik yaitu penggunaan karaginan 1,23%, perbandingan tepung mocaf-dekstrin 0,5 : 0,5 dan KCl 0,45 gram.
The Use Of K-W-L (Know-Want-Learn) Strategy to Improve Students’ Reading Skill in Descriptive Text for the Eighth Grade Students of SMPN 1 Pecangaan Jepara in Academic Year of 2017/2018 Kusumaningrum, Indah; Widiyanto, Muhammad Wahyu
ETERNAL (English Teaching Journal) Vol 9, No 1 (2018): February
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/eternal.v9i1.2412

Abstract

The objectives of the research are: (1) to find out the students’ reading skill taught by using K-W-L strategy, (2).to find out the students’ reading skill taught without by using K-W-L strategy, (3) to find out the significant difference on the students’ reading skill taught by using K-W-L strategy and taught without by using K-W-L strategy. This type of the research was quantitative research. The research design applied by the researcher was quasi experimental. The population of this research was all of eighth grade students in SMP N 1 Pecangaan Jepara in the academic year 2017/2018. The samples of this study were class VIIIAconsists 32 students and VIIIB consists 32 students. The instrument used to collect the data was a test that contents 30 multiple choice test. All of students are given pre-test and post-test for each group. The result of this research shows that (1) the students’ reading skill taught by using K-W-L strategy in criteria as good. It shown by the mean of post-test was 86.22, (2) the students’ reading skill taught without by using K-W-L strategy in criteria as adequate. It shown by the mean of post-test was 75.91, and (3) thus, the difference between the students’ reading skill taught with and without using K-W-L strategy was significant. It can be seen in the result t-test score was 8.73 with t-table significance 5% it was 1.67.The result of the t-test was higher than t-table. So, there is a significant difference between improving students’ reading skill taught with and taught without by using K-W-L strategy. It means that the students taught by using K-W-L strategy were better than the students taught without by using K-W-L strategy. From the research above, the researcher suggests that to improve the students’ reading skill by using K-W-L strategy, the students have to read a lot of reading texts, and try to comprehend the text. For the teacher, it would be better if the teacher can apply the strategies of teaching reading, especially for reading skill as a facilitator, motivator, and administrator.