A Suhaeli Fahmi

A Suhaeli Fahmi

Universitas Diponegoro

H-index: 10

Asia-Indonesia

About A Suhaeli Fahmi

A Suhaeli Fahmi, With an exceptional h-index of 10 and a recent h-index of 9 (since 2020), a distinguished researcher at Universitas Diponegoro, specializes in the field of Fisheries Product Technology, Food Science, Food Engineering, Seafood Quality.

His recent articles reflect a diverse array of research interests and contributions to the field:

Penambahan tinta cumi-cumi (Loligo sp.) untuk memperbaiki karakteristik cuko pempek instan

Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods

Peer C4

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

The quality of frozen catfish fillet (Pangasius sp.) with food additives NaCl and sodium tripolyphosphate

A Suhaeli Fahmi Information

University

Universitas Diponegoro

Position

___

Citations(all)

578

Citations(since 2020)

486

Cited By

259

hIndex(all)

10

hIndex(since 2020)

9

i10Index(all)

11

i10Index(since 2020)

9

Email

University Profile Page

Universitas Diponegoro

A Suhaeli Fahmi Skills & Research Interests

Fisheries Product Technology

Food Science

Food Engineering

Seafood Quality

Top articles of A Suhaeli Fahmi

Penambahan tinta cumi-cumi (Loligo sp.) untuk memperbaiki karakteristik cuko pempek instan

Authors

Erina Wulandari,Tri Winarni Agustini,Akhmad Suhaeli Fahmi

Journal

Jurnal Pengolahan Hasil Perikanan Indonesia

Published Date

2024/1/12

Cuko pempek is a traditional sauce originating from Palembang, characterized by its combination of sour, sweet, and spicy flavors. Cuko pempek can be prepared in an instant powdered form to offer a more extended shelf life, convenience, and ease of distribution. The objective of this study was to determine the optimal method for incorporating squid ink into instant cuko pempek in terms of chemical, physical, and sensory properties. An instant cuko pempek was prepared by incorporating squid ink at concentrations of 0%, 3%, 5%, and 7%(v/v). The instant cuko pempek was subjected to a drying process using the foam-mat drying method, which utilized 30% egg white and 10% maltodextrin. The drying process was performed at 60 C for 4–8 h. The examination of the parameters assessed glutamic acid content, water content, protein content, color, solubility, and hedonic testing. According to the findings of this study, the incorporation of squid ink significantly affected (p< 0.05) the attributes of instant cuko pempek, including glutamic acid content, water content, protein content, color, flavor, and taste, as evaluated through hedonic testing. The most effective formulation for instant cuko pempek was found to be the addition of 7% squid ink, with a glutamic acid content of 3.55±0.01%, water content of 3.89±0.20%, protein content of 11.78±0.19%(wb), lightness (L*) of 55.26±0.37, redness (a*) of-3.43±0.09, yellowness (b*) of 11.44±0.17, solubility of 86.11±2.92%, and average hedonic score of 3.10±0.29 on a scale of 4.00.

Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods

Authors

V Nopiyanti,AS Fahmi,F Swastawati,RA Kurniasih,PH Riyadi

Journal

Food Research

Published Date

2023

Different cooking methods would produce different product characteristics. The aim of this study was to identify product characteristics (sensory analysis, texture, color, yield, and proximate analysis), amino acid profile, and fatty acid profile of cooked milkfish. Milkfish were boiled (18 mins, 100 C), steamed (30 mins, 100 C), and pressure steamed (120 mins, 121 C with a pressure of 1 atm). Based on the sensory value, the most preferred milkfish by the panelists was pressure steamed milkfish. Pressure steamed milkfish had the highest a* and b* values and produced the hardest texture. The highest yield was obtained from steaming. The proximate composition showed that boiled milkfish had the highest moisture, ash, protein, and fat content. Different cooking methods had different effects on amino acids and fatty acids because cooking time plays a role in determining changes in the amount of amino acids and fatty acids. Glutamic acid, aspartic acid, lysine, and leucine were the dominant amino acids. The dominant fatty acid profiles were palmitic acid, oleic acid, docosahexaenoic acid (DHA), and linoleic acid. Pressure steaming was the process that took the longest time, so that the proximate and amino acid content in it was lower than boiled and steamed, which had a shorter cooking time. However, pressure steamed cooking resulted in the most preferred product by the panelists.

Peer C4

Authors

AS Fahmi

Published Date

2023

LEMBAR HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH : JURNAL ILMIAH Judul Jurnal Ilmiah (Artikel) : Karakter Page 1 LEMBAR HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH : JURNAL ILMIAH Judul Jurnal Ilmiah (Artikel) : Karakteristik Ikan Teri Nasi (Stolephorus sp.) Asin Goreng Siap Makan Dengan Perlakuan Perendaman dalam Air Panas Sebelum Penggorengan Jumlah Penulis Status Pengusul Identitas Jurnal Ilmiah b. Nomor ISSN c. Vol, No, Bln Thn d. Penerbit e. DOI artikel (jika ada) f. Alamat web jurnal Alamat Artikel g. Terindex Kategori Publikasi Jurnal Ilmiah (beri ✓pada kategori yang tepat) √ Jurnal Ilmiah Nasional Terakreditasi 3orang(A.SuhaeliFahmi,EkoSusanto,danSumardianto)Penulisa.NamaJurnal:JurnalSaintekPerikanan1858-4748 19,1,April2023DiponegoroUniversityhttps://doi.org/10.17844/jphpi.v25i2.40364http://ejournal.…

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

Authors

AS Fahmi

Journal

IOP Conference Series: Earth and Environmental Science

Published Date

2023/12/1

Pempek is a popular ready to cook fish cake in Indonesia with a high level of moisture content. At room temperature, pempek can only stored for a few hours. There are several variants of pempek available in the market in the form of dried pempek which can be stored at room temperature for a long time. These dried products need to be rehydrated before cooking. The drying technology of dried pempek will affect the characteristics of the ready-to-cook product after the rehydration process. This study aims to determine the effect of freezing before drying on the characteristics of ready to cook rehydrated dried pempek (curly shape pempek). The experimental treatments tested were freezing treatment and non-freezing treatment. Each treatment was repeated in 3 replications of experiment. Freezing process were carried out in a household freezer for 24 hours and the drying process were carried out in an electric oven …

Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum

Authors

Ummi Roudhoh,Romadhon Romadhon,Ahmad Suhaeli Fahmi

Journal

agriTECH

Published Date

2023/10/7

Sargassum duplicatum is a brown seaweed containing various chemical compounds with potential applications as a natural dye and antioxidant. These compounds include alginate, protein, vitamin C, tannins, iodine, phenols, and pigments such as chlorophyll a, chlorophyll c, fucoxanthin, xanthophyll, and carotene. Therefore, this study aimed to determine the effect of varying extraction times on the color and antioxidant quality of Sargassum duplicatum extract. One of the methods used to extract Sargassum duplicatum is ultrasonication, which involves using ultrasonic waves to break down the cell walls of the material and facilitate efficient compound extraction. The extraction was carried out at 15 (A), 30 (B), and 45 minutes (C), with three repetitions for each treatment. The assessed parameters included yield calculation, total carotenoids, antioxidant activity, and color intensity. Parametric data were analyzed using ANOVA and Tukey HSD follow-up tests. The extraction process used an 80% ethanol solvent at 40 C and a frequency of 42 kHz. This study employed an experimental laboratory approach using a completely randomized design (CRD) with different extraction times. The results showed significant differences (p< 5%) in yield value, total carotenoids, antioxidant activity, and color intensity of Sargassum duplicatum extract at different extraction times. The best results were obtained at 45 minutes, yielding 86.66%, with 9.62% total carotenoids, an IC50 value of 1241.02 ppm, and lightness (L*), redness (a*), and yellowness (b*) values of 4.44,-3.46, and 37.90, respectively.

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Authors

Y Febriani,F Swastawati,AS Fahmi

Journal

IOP Conference Series: Earth and Environmental Science

Published Date

2023/8/1

Barracuda is one species of white fleshed fish that has a soft texture and a savoury taste, therefore it can be processed into fish cakes. Fish cake is a perishable food caused by bacterial activity that can be prevented using preservative namely liquid smoke. The addition of liquid smoke can provide an extended shelf life and a unique taste sensation in fish cakes because it functions as an antibacterial. The purpose of the study was to determine the role of liquid smoke in increasing the shelf life of fish cake and its effect on the value of consumer preferences. The research method was carried out by experimental laboratories using a Split Plot in Time experimental design. Fish cake was made by adding 5% liquid smoke to the water used to steam barracuda fish cakes, then stored at 4-5 C for 12 days (0, 4, 8, and 12). Barracuda fish cakes were analyzed for phenol content, water content, TPC, TVB-N, amino acid lysine …

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Authors

A Suhaeli Fahmi,Tri Winarni Agustini,Bogi Budi Jayanto,Kukuh Eko Prihantoko

Journal

IOP Conference Series: Earth and Environmental Science

Published Date

2023/8/1

Whole blue swimming crab (Portunus pelagicus) is usually steamed or boiled before taking the meat for canning. The choice of the cooking process between steaming or boiling can determine the characteristics of blue swimming crab (Portunus pelagicus) meat. This study aims to determine and compare the flavor profile of blue swimming crab cooked by steaming and boiling. Whole blue swimming crab were steamed and boiled for 15 minutes at 100 C respectively. The cooked blue swimming crab meat was then tested for yield, sensory value, proximate analysis, amino acid and fatty acid profile. The results showed that the steaming process gave higher yields and sensory value than boiled blue swimming crab.

The quality of frozen catfish fillet (Pangasius sp.) with food additives NaCl and sodium tripolyphosphate

Authors

Resti Demayanti,Apri Dwi Anggo,A Suhaeli Fahmi

Journal

AIP Conference Proceedings

Published Date

2023/1/24

The fish freezing process resulted in dehydration and protein tissue damage. The function of NaCl and Sodium tripolyphosphate are to increase the ability to bind water, prevent drip loss and act as a cryoprotectant. The purpose of this study was to find out the effect of soaking process with NaCl and STPP solutions on the quality of frozen catfish fillet and to find out the best kind of food additives. The experimental laboratories method used Completely Randomized Design. The treatments in this study were soaking process with NaCl 2%, STPP 2%, NaCl 1%+ STPP 1% and control solutions. The parameters of frozen catfish fillet tested were organoleptic, weight changing, Water Holding Capacity (WHC), texture, drip loss, protein solubility and color. Non-parametric data were analyzed by Kruskal Wallis and parametric data were analyzed by variant test and Honest Significant Different. The result of sensory data …

Pengaruh Penambahan Kalsium Klorida (CaCl2) terhadap Karakteristik danTingkat Rehidrasi Pempek Kering

Authors

Elsa Aprilia Andoni,Reni Suryanita,Harnedi Maizir

Journal

Journal of Infrastructure and Civil Engineering

Published Date

2021/11/30

Bata ringan adalah batu bata yang lebih ringan dari bata biasa. Bata ringan kini mulai banyak dipakai untuk konstruksi dinding, karena bata ringan mempunyai sifat lebih tahan air, tahan api, serta biayanya lebih hemat dan efektif. Material penyusun bata ringan berupa semen, pasir, air, foam agent (busa), dan bahan tambah lainnya seperti campuran kimiawi. Salah satu bahan tambah kimiawi yang dapat digunakan yaitu kalsium klorida (CaCl 2). Penelitian ini bertujuan untuk menganalisis penambahan kalsium klorida (CaCl 2) terhadap kuat tekan pada bata ringan dengan variasi 0%, 0, 5%, 1%, 1, 5%, 2% dan 2, 5% dengan agregat halus dari Taratak Buluh, Kampar. Adapun pada penelitian ini menggunakan metode eksperimental dengan benda uji berbentuk kubus dengan panjang 10 cm, lebar 10 cm dan tinggi 10 cm. Proses pengujian kuat tekan bata ringan pada umur 3 hari, 7 hari dan 28 hari. Hasil penelitian ini menunjukkan kuat tekan optimum campuran kalsium klorida (CaCl 2) yaitu pada variasi 2% sebesar 0,645 MPa umur 3 hari, 0, 88 MPa umur 7 hari dan 1, 28 MPa umur 28 hari. Berdasarkan penelitian ini dapat disimpulkan bahwa penambahan kalsium klorida (CaCl 2) dengan variasi tertentu dapat meningkatkan nilai kuat tekan pada bata ringan. Diharapkan hasil penelitian ini dapat memberikan masukan untuk ilmu dan pengetahuan baru dalam bidang Teknik Sipil, khususnya mengenai bahan tambah kalsium klorida (CaCl 2).

EFFECT OF DIFFERENT TYPES OF FISH ON FISH SAUSAGES WITH THE ADDITION OF TRANSGLUTAMINASE

Authors

PRIANINDIO M IZMAIL,PUTUT HAR RIYADI,A SUHAELI FAHMI

Journal

Journal of Advances in Food Science & Technology

Published Date

2022/4/12

Fish sausage is a product made from minced fish meat which contains myofibril protein. The number of processes for making fish sausages can affect the protein content due to the presence of proteolytic enzymes in fish. Additional materials are needed that can improve the texture of myofibril protein-based products, namely microbial transglutaminase (MTGase). The materials used in this study were tilapia (Oreochromis mossambicus), mullet (Mugil dussumieri), and threadfin bream (Nemipterus pneumatophores) with the addition of MTGase (0.9%). This study aims to determine the characteristics of fish sausages from different types of fish with the addition of MTGase and the quality of fish sausages with the best gel strength. Fish sausage tests were carried out including gel strength, water holding capacity, color image processing, microstructure, SDS-PAGE, and sensory, with a Completely Randomized Design …

Optimasi Suhu dan Waktu Pengeringan Nori Berbahan Baku Ulva Lactuca dan Gelidium sp. dengan Penambahan Perisa Bubuk Kepala Udang menggunakan Response Surface Methodology

Authors

Putra Aldi Pramudya,Akhmad Suhaeli Fahmi,Laras Rianingsih

Journal

Jurnal Ilmu dan Teknologi Perikanan

Published Date

2022/12/28

Nori adalah produk pangan olahan rumput laut berupa lembaran tipis yang dikeringkan. Proses pengolahan nori terdiri dari perendaman rumput laut, penghalusan, pemasakan bubur, pencetakan, pengeringan dan disajikan sebagai penyedap makanan, lauk/pauk dan makanan ringan. Umumnya nori dibuat dari rumput laut Phorphyra, akan tetapi Phorphyra tidak banyak ditemukan di Indonesia, sehingga upaya untuk membuat nori dapat digunakan dari rumput laut lain yang tersedia melimpah di Indonesia seperti Ulva lactuca dan Gelidium. Nori berbahan baku Ulva lactuca dan Gelidium sp. tanpa penambahan penyedap rasa menghasilkan rasa nori yang hambar, sehingga ditambahkan perisa bubuk kepala udang untuk meningkatkan rasa nori. Proses pengeringan nori sangat mempengaruhi kualitas nori yang dihasilkan. Penelitian ini bertujuan untuk mengkaji pengaruh suhu dan waktu pengeringan terhadap kualitas nori serta menentukan suhu dan waktu pengeringan optimum menggunakan metode RSM (Response Surface Methodology) dengan rancangan CCD (Central Composite Design). Suhu pengeringan yang digunakan yaitu 60 sd 80 o C sedangkan waktu pengeringan yang digunakan yaitu 8 sd 12 jam. Analisis data yang dilakukan pada proses pengeringan nori ini terdiri dari pengujian asam glutamat, kerenyahan, kadar air, uji hedonik dan uji warna. Data hasil pengujian kemudian dimasukkan pada metode permukan respon. Pengolahan data menggunakan Software Design Expert 11. Hasil solusi suhu dan waktu optimal yang diperoleh dari program yaitu suhu pengeringan 64 o C dan waktu pengeringan 12 jam yang …

OPTIMASI SUHU DAN WAKTU PENGERINGAN KALDU BUBUK KEPALA IKAN NILA (Oreochromis niloticus) MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

Authors

Agus Hariyanto,Akhmad Suhaeli Fahmi,Apri Dwi Anggo

Journal

Jurnal Ilmu dan Teknologi Perikanan

Published Date

2022/12/28

Ikan nila merupakan salah satu ikan air tawar yang menjadi komoditas ekspor dengan produk unggulan yaitu fillet ikan nila. Salah satu hasil samping pengolahan fillet ikan nila yaitu berupa kepala nila. Kepala ikan nila berpotensi menjadi alternatif atau peluang bahan baku kaldu bubuk sebagai salah satu upaya pemanfaatan limbah. Proses pembuatan kaldu bubuk kepala ikan nila dilakukan melalui proses pengeringan dimana proses pengeringan ini dipengaruhi oleh beberapa faktor seperti suhu dan waktu pengeringan yang dapat mempengaruhi hasil akhir produk kaldu. Penelitian ini bertujuan untuk melihat pengaruh suhu dan waktu pengeringan terhadap kaldu bubuk kepala ikan serta menentukan suhu dan waktu pengeringan optimal menggunakan metode RSM (Response Surface Methodology) dengan rancangan CCD (Central Composite Design). Suhu yang digunakan yaitu 50-70℃ sedangkan waktu yang digunakan yaitu 3-5 jam. Analisis data yang dilakukan pada proses pengolahan kaldu bubuk kepala ikan nila ini terdiri dari pengujian asam glutamat, rendemen, kelarutan, kadar protein, kadar air dan uji warna. Pengolahan data dilakukan menggunakan Software Design Expert 11. Solusi perlakuan suhu dan waktu optimal yang diberikan oleh program yaitu pengeringan dengan suhu 70℃ selama 3, 6 jam yang menghasilkan kandungan asam glutamat sebesar 4, 59%, rendemen 9, 05%, kelarutan 93, 5%, kadar protein 23, 85% serta kadar air 6, 01% dengan nilai ketepatan (Desirability) 0,581.

Stabilitas antioksidan ekstrak teripang hitam (Holothuria atra) terhadap suhu dan lama pemanasan

Authors

Lutfi Yulmiftiyanto Nurhamzah,Tri Winarni Agustini,A Suhaeli Fahmi

Journal

Nutrition Scientific Journal

Published Date

2022/11/28

Holothuria atra merupakan salah satu biota laut yang mempunyai kandungan senyawa antioksidan. Senyawa antioksidan dalam proses pengolahannya dapat mengalami degenerasi karena beberapa faktor, yaitu suhu dan pH. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa antioksidan dan potensi teripang hitam sebagai sumber pangan sehat. Proses ekstraksi dilakukan dengan maserasi menggunakan pelarut etanol 96%. Penelitian ini menggunakan suhu pemanasan (60âC dan 90âC) dan lama pemanasan (30 menit, 60 menit, 90 menit). Stabilitas senyawa antioksidan dilihat melalui uji DPPH (IC 50), Fenol, dan Flavonoid. Data parametrik dianalisis dengan ANOVA. Hasil uji metabolit sekunder H. atra yaitu, antioksidan dengan nilai IC 50 97, 63±2, 78, fenolik 3, 13±0,096 mgGAE/g, flavonoid 1, 72±0,091 mg/g. Nilai IC 50 turun melebihi 50% pada perlakuan suhu 90âC selama 30 menit yaitu sebesar 321, 84±11, 82 ppm, nilai fenol turun melebihi 50% pada perlakuan suhu 90âC selama 30 menit yaitu sebesar 1, 21±0,006 ppm, nilai flavonoid turun melebihi 50% pada perlakuan suhu 60âC selama 90 menit yaitu sebesar 0, 67±0,008. Kandungan antioksidan pada teripang hitam memiliki potensi sebagai pangan fungsional yang bermanfaat bagi kesehatan.

Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda

Authors

Ragil Tirta Mandiri,Lukita Purnamayati,Akhmad Suhaeli Fahmi

Journal

Jurnal Pengolahan Hasil Perikanan Indonesia

Published Date

2022/8/8

Ice cream cone is a funnel shaped cake that is used to serve an ice cream. The addition of carrageenan can improve the characteristics due to their functional properties to bind water and strengthen the gel, thus can make the product crispier and improve the resistance. This product can also be fortified with calcium that derived from shrimp shell flour, besides to improve the quality content with increase the calcium rate, it will reduce the processing waste too. The aim of this research is to know the effect of different concentration from carrageenan on the characteristic of ice cream cone that fortified with shrimp shell flour and to know which concentration produce the best result. The research method used experimental laboratories using Complete Random Design (CRD) with four different level of carrageenan ware 0, 0.75, 1.50, and 2.25% which every level combined with 5% of shrimp shell flour and performed three repetitions. Parametric data were analyzed using ANOVA and continued to Honest Significant Difference test if there was a real difference. Non-parametric data were analyzed using Kruskal Wallis and Mann-Whitney. The results showed that the difference carrageenan concentration had a significant effect (p< 5%) especially on carrageenan 0, 75% with slightly brown color, specific odor, taste sweet with water content 2.44%, texture content 528.12 gf, durability rate 27.82 minute, strengthen miscrostructure and hedonic test 6,691< μ< 7,442 which preffered by panelists.

The potential of milkfish (Chanos chanos) gelatin as stabilizer in ice cream production

Authors

Fronthea Swastawati,Bagas Rimbayu Ardie,Ahmad Suhaeli Fahmi,Lukita Purnamayati

Journal

IOP Conference Series: Earth and Environmental Science

Published Date

2022/6/1

Fish scale gelatin as an alternative to pork gelatin is largely demanded by the community. The gelatin can be used as a stabilizer in the production of ice cream. This study aimed to define the potential of milkfish scale gelatin (Chanos chanos) as a stabilizer in ice cream. The milkfish scale gelatin with different concentrations used in this research were 0% as control, 0.3%, 0.5%, and 0.7%. Samples were analyzed such as yield, gel strength, and viscosity of gelatin as well as protein, overrun, melting rate, and hedonic tests on ice cream with three times of 100 replications. This study revealed that the addition of various concentrations of gelatin had a significant effect on the test parameters (p< 0.05) in ice cream. The results of the gelatin yield test were 9%, the gel strength was 134.32 blooms, and the viscosity was 3.01 cP. The results of milkfish scale gelatin ice cream with three replications at a concentration of 0.7 …

Drying Kinetics and Study of Physical Characteristic Using Image Analysis of Dried Salted Striped Catfish (Pangasius hypophthalmus)

Authors

RH Wafa,TW Agustini,AS Fahmi

Journal

IOP Conference Series: Earth and Environmental Science

Published Date

2021/5/1

Dried salted striped catfish (Pangasius hypophthalmus) is one of dried fish produced by salt fermentation and drying process. Drying temperature, time, and methods cause specific characteristic of the product. Human visualization is limited and the conventional method to analyze the characteristic of the product is time consuming so that accurate method is needed with digital image analysis or image processing. The study aimed to determine mathematic model which show the characteristics of dried salted striped catfish cause by different drying process and to observe the visual transformations which is stated in image parameter of RGB, L* a* b, hue, saturation, intensity, area, and texture (entropy, energy, contrast, and homogeneity). This research did by using the temperature settings of 40, 50, and 60 C for 12 hours. Moisture content was carried out every two hours. The images were taken per hour for accurate …

Mutu Kerupuk Ikan Tenggiri dengan Penggunaan Jenis Pasir yang Berbeda Sebagai Media Penyangraian

Authors

Rissinta Mahdalena,Sumardianto Sumardianto,A Suhaeli Fahmi

Journal

Jurnal FishtecH

Published Date

2021

Pemasakan kerupuk dengan penyangraian menggunakan pasir diketahui dapat menguatkan cita rasa dan mengurangi risiko ketengikan selama penyimpanan. Jenis pasir yang digunakan dalam penggorengan kerupuk umumnya menyesuaikan ketersediaan pasir di dekat lokasi produksi. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan jenis pasir yang berbeda pada proses penyangraian kerupuk serta menentukan jenis pasir terbaik yang dapat digunakan dalam proses penyangraian kerupuk dengan pasir. Penelitian ini dilaksanakan secara eksperimental laboratories dengan Rancangan Acak Lengkap (RAL). Perlakuan percobaan yang diujicobakan adalah pasir sungai (S), pasir pantai (P) dan pasir campuran (C) dimana masing-masing perlakuan percobaan diujicobakan dengan tiga ulangan percobaan. Uji mutu kerupuk ikan tenggiri yang telah disangrai dengan pasir meliputi nilai sensori hedonic, kadar air,, nilai kemekaran, kerenyahan, Scanning Electron Microscopy (SEM) dan uji warna. Data nonparametrik dianalisis dengan uji Kruskall-Wallis dan uji lanjut Mann-Whitney. Data-data parametrik yaitu kadar air, kemekaran, kerenyahan dan warna

Dried salted anchovy different processing methods: drying kinetics and modelling

Authors

Tri Winarni Agustini,AS Fahmi,Putut Har Riyadi

Journal

Food Research

Published Date

2021

Dried salted anchovy is processed with a combination of the salting and drying processes. Methods of salting and drying will determine the characteristics of the end product. The process of salting can be done by soaking (S) or boiling (B) in brine and drying can be done by mechanical drying (MD) or electric oven (OD). This study is aimed to determine the drying kinetics and mathematical models of dried salted anchovy processed with boiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in the mechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soaking treatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment, anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovy was dried at 40 C for 3 hrs. The result has shown that BMD gives the highest drying constant. The page model is more suitable than other mathematical models because it has the highest R2 and the lowest SEE (Standard Error Estimates) value. The result of the effective diffusivity of BMD, SMD and BOD are 1.28067× 10-10, 2.46685× 10-10, 1.80245× 10-10. This research will contribute to the improvement of the drying and salting method to achieve a better quality of dried salted anchovies.

Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

Authors

R Rofikoh,YS Darmanto,AS Fahmi

Journal

IOP Conference Series: Earth and Environmental Science

Published Date

2021/11/1

Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at±5 C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and …

Karakteristik perisa bubuk ekstrak kepala udang vanamei (Litopenaeus vannamei) dengan penambahan konsentrat tomat (Lycopersicum esculentum) menggunakan metode foam mat drying

Authors

Lailatul Umah,Tri Winarni Agustini,Akhmad Suhaeli Fahmi

Journal

Jurnal Ilmu dan Teknologi Perikanan

Published Date

2021/6/14

Pengolahan udang vanamei menghasilkan limbah sebesar 35-40% berupa karapas dan kepala. Kepala udang vanamei dapat digunakan dalam pembuatan perisa bubuk karena memiliki kandungan asam glutamat untuk menghasilkan rasa gurih. Rasa gurih pada perisa bubuk dapat ditingkatkan dengan buah tomat yang mempunyai asam glutamat sebesar 246 mg/g. diharapkan mampu meningkatkan menggunakan metode pengeringan foam mat drying (kalimat ini maksudnya bagaimana? Mohon diperjelas). Tujuan penelitian ini untuk mengetahui pengaruh konsentrat tomat yang berbeda terhadap karakteristik perisa bubuk ekstrak kepala udang vanamei. Metode penelitian yaitu eksperimental laboratoris menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan konsentrat tomat yaitu 0%, 10%, 20% dan 30% dengan tiga kali ulangan. Data dianalisis menggunakan ANOVA dan dilakukan uji lanjut BNJ. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrat tomat maka semakin tinggi nilai rendemen, asam glutamat, kadar protein, kelarutan, hedonik dan nilai warna a* b*, sebaliknya nilai kadar air dan L* semakin rendah seiring meningkatnya konsentrat tomat. Karakteristik perisa bubuk ekstrak kepala udang vanamei dengan konsentrat tomat yang berbeda memberikan pengaruh terhadap nilai rendemen, asam glutamat, kadar protein, kadar air, kelarutan, hedonik dan warna. Penambahan konsentrat tomat terhadap karakteristik perisa bubuk ekstrak kepala udang vanamei menunjukkan hasil yang berpengaruh nyata dengan konsentrat tomat yang terbaik yaitu 20% dengan nilai rendemen 16, 26%±0, 72, asam …

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A Suhaeli Fahmi FAQs

What is A Suhaeli Fahmi's h-index at Universitas Diponegoro?

The h-index of A Suhaeli Fahmi has been 9 since 2020 and 10 in total.

What are A Suhaeli Fahmi's top articles?

The articles with the titles of

Penambahan tinta cumi-cumi (Loligo sp.) untuk memperbaiki karakteristik cuko pempek instan

Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods

Peer C4

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

The quality of frozen catfish fillet (Pangasius sp.) with food additives NaCl and sodium tripolyphosphate

...

are the top articles of A Suhaeli Fahmi at Universitas Diponegoro.

What are A Suhaeli Fahmi's research interests?

The research interests of A Suhaeli Fahmi are: Fisheries Product Technology, Food Science, Food Engineering, Seafood Quality

What is A Suhaeli Fahmi's total number of citations?

A Suhaeli Fahmi has 578 citations in total.