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All Journal Teknosains: Media Informasi Sains dan Teknologi SITEKIN: Jurnal Sains, Teknologi dan Industri Jurnal Biologi Tropis Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Hidayat, Serli Hatul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Physics Other

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The Effect of Time and Dose from Gamma Irradiation (Cesium-137) on Protein Levels and Meat Color Index of Cork Fish (Channa Striata) Janna, Miftahul; Fuadi, Nurul; Jumardin, Jumardin; Sahara, Sahara; Isradianti, Dwi Febri; Hidayat, Serli Hatul
SITEKIN: Jurnal Sains, Teknologi dan Industri Vol 22, No 1 (2024): December 2024
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/sitekin.v22i1.25387

Abstract

The study aimed to determine the effect of time and dose of gamma-ray irradiation on protein levels and storability based on the red color index of cork fish (channa striata). The results showed that the longer the irradiation time and the larger the dose given, the higher the protein level and absorbance value produced. The method used was UV-Vis spectrophotometry to determine protein levels and Image-J software to see the shelf life based on the red colour index. The sample consisted of control, irradiated with irradiation time of 35 minutes (6 mGy), 40 minutes (7 mGy) and 45 minutes (8 mGy) and an irradiation distance of 150 cm. The protein levels at control time, which were recorded at 35, 40, and 45 minutes, were 0.138%, 0.187%, 0.276%, and 0.347%, respectively. These results suggest that there may be a correlation between time and protein levels. Further analysis may be needed to fully understand the implications of these findings. The percentage close to stable on the first day with percentages of 1.54%, 1.66%, 1.76%, 2.50%. Additionally, it seems that a higher dose of irradiation may also result in a higher protein content and absorbance value.Keywords: Cesium-137, Cork Fish, Irradiation, Protein, UV-Vis Spectrophotometer 
Analisis kadar protein udang vaname (Litopenaeus vannamei) oleh pengaruh iradiasi gamma (Cesium-137) Mahyuddin, Rahmawati; Fuadi, Nurul; Jumardin, Jumardin; Zelviani, Sri; Isradianti, Dwi Febri; Hidayat, Serli Hatul
Teknosains Vol 18 No 2 (2024): Mei-Agustus
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v18i2.45440

Abstract

Vannamei shrimp (Litopenaeus vannamei) is a fishery product that is prone to spoilage due to microbes during storage, hence finding solutions to extend its shelf life is necessary. One effective technique to inhibit microbial growth is non-thermal preservation using gamma irradiation. However, the irradiation dose must be carefully considered to avoid reducing the protein content in the shrimp. This study aims to determine the effect of gamma irradiation dose (Cesium-137) on the protein content of vannamei shrimp. The research method used Cesium-137 irradiation with varying doses of 0 mGy (control), 10 mGy (0.4 hours), 30 mGy (0.9 hours), and 50 mGy (1.3 hours). Sample irradiation was performed at a constant distance of 100 cm. Protein content was determined using Uv-Vis spectrophotometry, referencing standard curves and Bovine Serum Albumin (BSA) solution concentrations. The results showed protein contents of 0.146%, 0.180%, 0.268%, and 0.316%, respectively. These results indicate that protein content has a significant relationship with the radiation dose and irradiation time of Cesium-137. This study suggests that gamma irradiation can be used to extend the shelf life of vannamei shrimp without significantly reducing protein content.
Promoting nasi goreng as Indonesian cultural heritage: Harmony in taste, history and tourism aspects Amiruddin, Achmad; Adi, Prakoso; Mulyani, Rizka; Chi-Ming , Hsieh; Hidayat, Serli Hatul
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1326

Abstract

Culinary diversity, such as nasi goreng, which is easily found both at street food to luxury restaurants in Indonesia, is the most popular thing for foreign tourists. The development of nasi goreng over time has solidified its status as a globally recognized cultural and national identity of Indonesia. Recently, nasi goreng stands as a national dish, rivaling and surpassing other international delicacies in popularity and flavor. However, there is a pressing need to promote the unique characteristics of Indonesian nasi goreng globally to enhance the international appeal and boost regional tourism potential. This review aims to delve into the history, diversity and uniqueness of Indonesian nasi goreng, examining the role in enhancing local tourism and promoting Indonesia’s cultural heritage. Our study showed that although nasi goreng is served in the same way, each nasi goreng in Indonesia has unique characteristics depending on the characteristics of the region. The variation in complementary ingredients across different regions contributes to Indonesia’s rich diversity of nasi goreng types. The beauty of tourism is also present in all regions of Indonesia. Promoting Indonesian culinary tourism should expose various traditional Indonesian foods and promote the beauty of tourism from the origin of the food itself. Therefore, exploring the rich history and unique flavors of Indonesian nasi goreng not only highlights the essence of the nation's culinary heritage but also serves as a gateway to promoting Indonesia as a vibrant and enticing tourist destination on the global stage.
Organoleptic Acceptance of Tempe Steak with Added Shrimp Shell Flour as a Food Innovation Fathanah, Nurul; Djalal, Muspirah; Hasmiyani, Hasmiyani; Tahir, Mulyati M.; Asfar, Muhammad; Hidayat, Serli Hatul; Farahdiba, Andi Nur; Hatimah, Husnul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9864

Abstract

Shrimp shells are commonly used as animal feed, but they actually have a savory taste and crispy texture, making them a potential ingredient in food products for human consumption. Shrimp shells also have high nutritional value, comparable to shrimp meat itself. This study aims to evaluate the organoleptic acceptance levels (color, aroma, texture, and taste) of tempe steak formulated with the addition of shrimp shell flour at various concentrations. The variations in shrimp shell flour concentration used in the formulation were 0%, 5%, 10%, 15%, and 20% of the total tempe weight. Each treatment was made into tempe and subjected to hedonic organoleptic test. The results showed that differences in shrimp shell flour concentration influenced panelist acceptance. The most preferred color of tempe steak made with the addition of shrimp shell flour was found at a concentration of 15%, while the best aroma, taste, and texture parameters were found at a concentration of 10%. However, the acceptance in same parameters was lower than that of no addition of shrimp shell flour, making it necessary for further research to find concentration with higher acceptance.
Co-Authors Adi, Prakoso Amiruddin, Achmad Chi-Ming , Hsieh Djalal, Muspirah Farahdiba, Andi Nur Fathanah, Nurul Hasmiyani, Hasmiyani Husnul Hatimah, Husnul Isradianti, Dwi Febri Janna, Miftahul jumardin jumardin Mahyuddin, Rahmawati Muhammad Asfar Mulyani, Rizka Nurul Fuadi Sahara Sahara Tahir, Mulyati M. Zelviani, Sri