Mocaf flour has the characteristics of viscosity degree, gelation ability, rehydration power, and solubility better than tapioca flour but does not have gluten to form chewiness. Pectin content in chayote can function as a chewing agent in dumpling products. The purpose of this s...
Organoleptic and nutrient content of shredded mackerel tuna fish products can be affected by the steaming temperature. This study aims to determine the effect of steaming temperature on the nutritional and organoleptic content of shredded swordfish and to obtain the optimum tempe...
Open access
Research Article10.9734/ajfar/2023/v25i4680
This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducte...
Open access
Research Article10.9734/ajfar/2023/v23i1594
The purpose of this study is to identify the composition of non-volatile flavor compounds contained in steamed milkfish (Chanos chanos). This study was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Ja...
Open access
Research Article10.9734/ajfar/2023/v21i2536
This research was conducted to determine the percentage of moringa leaf extract to inhibit the deterioration of the quality of the tilapia fillet as a natural preservative against organoleptic characteristics during room temperature storage. This research was carried out at the P...
Open access
Research Article10.9734/ajfar/2023/v21i1526
This study aims to evaluate the effect of drip irrigation on water quality in aquaponics systems. The research was carried out at the Ciparanje Aquaculture Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The research method applied is experimental em...
Open access
Research Article10.9734/ajfar/2022/v19i6480
Indian Mackerel is one of the potential small pelagic fish and has a dense meat quality so that it can be made as a pindang product. Presto roasting is one of the processing performances resulting from the modification by applying high-temperature heating with a pressurized devic...
Open access
Research Article10.9734/ajfar/2022/v19i330473
This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatina...
Open access
Research Article10.9734/ajfar/2022/v19i230472
This study aims to analyze the quality control of food safety with the Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) systems in Small and Medium Enterprises (SMEs) processed from milkfish shredded Bunda Juminah Food and compare it with th...
Open access
Research Article10.9734/ajfar/2022/v18i530454
This research aims to determine the percentage of addition of red tilapia bone flour as a source of calcium in the most preferred doughnut. The research was conducted on January until February 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Scie...
Open access
Research Article10.9734/ajfar/2022/v18i430448
This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The resea...
Open access
Research Article10.9734/ajfar/2021/v14i430300
The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextracti...
Open access
Research Article10.9734/ajfar/2021/v13i330264
This research aim to know the comparison between the fried bilih fish from Sumpur and Paninggahan district in West Sumatra Province, Indonesia. This research conducted from February to June 2019 in Technology Fishery Laboratory of Faculty of Fisheries and Marine Science, Testing...
Open access
Research Article10.9734/afsj/2019/v12i230080
Chocolate is product that made by cocoa powder as main ingredient. Chocolate contains sugar and fat that can cause diabetes and constipation. In order to serve good taste of chocolate, it also required to make chocolate that good for health. One of the best ways to produce health...
Open access
Research Article10.9734/afsj/2019/v12i130076
Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...
Open access
Research Article10.9734/afsj/2019/v10i430049
Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa ol...
Open access
Research Article10.9734/afsj/2026/v25i4870
The amount of seaweed production in Lontar Village is decreasing every year so it is necessary to carry out an analysis to increase the amount of seaweed processing production in Lontar Village. The analysis used is a SWOT analysis for the direction of development of the seaweed...
Open access
Research Article10.9734/ajfar/2024/v26i9804
Carrageenan is a hydrocolloid compound found in red seaweed (Rodhophyta). Carrageenan-producing sources are Eucheuma cottonii seaweed with kappa carrageenan type and Eucheuma spinoum with iota carrageenan type. Kappa carrageenan is widely used in food products because its availab...
Open access
Research Article10.9734/ajfar/2023/v23i6617
Aluminium foil is a thin material made of aluminum metal used for packaging. Aluminium foil has good properties for packaging food products, including hermetic, flexible, opaque, impervious to moisture and water, non-flammable, and does not absorb other materials or substances. W...
Open access
Research Article10.9734/ajfar/2023/v23i3604
Edible film is a type of edible packaging in the form of a thin layer to protect food products and can be decomposed naturally so that it can be an alternative to the use of plastic packaging. Edible film components consist of hydrocolloids (polysaccharides, proteins), lipid, or...
Open access
Research Article10.9734/ajfar/2023/v22i1560
This study aims to determine the structure of plankton communities as an estimator of water quality status in the Leuweung Sancang Nature Reserve, Garut Regency, West Java. This research was conducted on October 19 – November 8, 2021. Sampling was carried out at five stations, na...
Open access
Research Article10.9734/ajfar/2022/v20i6522
Nanochitosan is a nanoparticle of chitosan with a size between 100-400 nm. Nanochitosan has a higher antibacterial ability than ordinary chitosan. The manufacture of chitosan into nanochitosan can be done by ionic gelation method, namely the complexation of polyelectrolyte betwee...
Open access
Research Article10.9734/ajfar/2022/v20i4501
Patin is a commodity fish that is in great demand from year to year. Utilization of fish bone waste has not been done much. Patin bone waste from the fillet industry can be used as flour. Patin bone flour has a high calcium content. This study aims to determine the percentage of...
Open access
Research Article10.9734/ajfar/2022/v18i530452
This research aims to determine the appropriate concentration of pineapple extract to produce anchovy fish sauce with quality that is by the Indonesian National Standard (SNI). The research was conducted from June to September 2021. This research used an experimental method with...
Open access
Research Article10.9734/ajfar/2022/v18i330442
This research aims to determine the percentage of addition of tilapia protein concentrate in the manufacture of bubble pearls to the level of preference of the resulting product. One of the source materials that can be used in the formulation for making bubble pearls is tilapia p...
Open access
Research Article10.9734/ajfar/2022/v17i530414
Collagen is one of the main connective tissue animal proteins and has been widely used as a biomedical material. Collagen is divided into XIX types. Type I collagen, among others, is obtained from bone, scales and skin. Collagen derived from type I can repair tissue or accelerate...
Open access
Research Article10.9734/ajfar/2021/v15i630353
The purpose of this study was to determine added value from the processing of fresh catfish into shredded catfish at "Abon Ikan Lele Sejahtera" in Maruyung Village, Bandung Regency, West Java, Indonesia. The research method used is a case study and quantitative descriptive analys...
Open access
Research Article10.9734/ajfar/2021/v15i230325
Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasiu...
Open access
Research Article10.9734/afsj/2020/v14i230125
The widespread use of petroleum-based plastic packaging as food packaging has raised many concerns regarding the negative impact on the environment. The increase of public awareness on environmental problems and the importance of food safety has encouraged a lot of research regar...
Open access
Research Article10.9734/afsj/2024/v23i11750
This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The...
Open access
Research Article10.9734/ajfar/2024/v26i2739
Edible film is a packaging development for environmentally friendly food that is composed of organic ingredients, so it is safe for consumption. Natural polymers that make up edible films include polysaccharides, lipids, and proteins to replace synthetic packaging materials. The...
Open access
Research Article10.9734/ajfar/2023/v22i4577
This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padja...
Open access
Research Article10.9734/afsj/2023/v22i4628
Beeswax is a lipid component obtained from the dregs of cooked honey and then filtered to obtain wax. The advantages of beeswax as a raw material for edible film are that it is classified as food grade, available throughout the year, use is still limited, price is relatively chea...
Pangasius fillets have a shelf life of 6 days at cold temperatures because fish is a perishable food. Application of biocomposite edible films made from gelatin, nanochitosan, and beeswax can extend the shelf life of pangasius fillets due to their ability to improve mechanical an...
Open access
Research Article10.9734/ajfar/2023/v21i5550
Edible films is a thin layer that can be eaten directly with the food it is coated with and is biodegradable, so it is used as an alternative to plastic packaging. The components of the edible film consist of hydrocolloids (proteins and polysaccharides), lipids (fatty acids), and...
Open access
Research Article10.9734/ajfar/2023/v21i5549
This research aims to determine the best concentration of garlic extract that can be used so that the shelf life of vannamei shrimp can last longer. This research was conducted in May - August 2022 at the Fisheries Product Processing Laboratory, Padjadjaran University. This resea...
Open access
Research Article10.9734/ajfar/2023/v21i3539
This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Labor...
Open access
Research Article10.9734/afsj/2022/v21i12609
Pangasius fillet are highly perishable foods and have a relatively short shelf life due to the quality degradation process. Nanochitosan is known to have the potential to protect fish fillets as an edible coating because it can penetrate deep into meat tissue and has high antibac...
Open access
Research Article10.9734/ajfar/2022/v20i6519
This study aims to obtain the concentration of binahong leaf boiled water with the longest shelf life of mackerel based on organoleptic characteristics. The research method using experimental method with complete random design (CRD) consists of 4 treatments, namely the concentrat...
Open access
Research Article10.9734/ajfar/2022/v20i6516
CV Sakana Indo Prima is a company that produces various frozen fish products, including fish nuggets, located in Depok, West Java. Fish nuggets are a perishable fishery product. Hazard Analysis and Critical Control Point is a system that ensures food safety in Fish Nuggets. The p...
Open access
Research Article10.9734/ajfar/2022/v20i2491
Catfish is a commodity in great demand by the Indonesian people because it is easy to process. The utilization of fish bone waste is not optimal because many people only use meat. Fish bones can be processed into flour as a food additive with high calcium. This research aims to d...
Open access
Research Article10.9734/ajfar/2022/v20i2489
The purpose of this research was to determine the shelf life of Combination Nori Sargassum sp. and Eucheuma spinosum with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Alumunium Foil packaging. This research was conducted at the Laboratory of Fisheries Produ...
Open access
Research Article10.9734/ajfar/2022/v16i430377
The purpose of this research is to determine the right type of packaging for organoleptic quality and analysis of the peroxide value of red tilapia. This research uses an experimental method consisting of 3 types of packaging, namely (Aluminum Foil), (Plastic High Density Polyeth...
Open access
Research Article10.9734/ajfar/2021/v15i630358
The purpose of this research was to determine the best concentration of the tilapia skin collagen addition to obtain the characteristics of the lotion in accordance with the established standards. The research was carried out at the Fishery Product Processing Technology Laborator...
Open access
Research Article10.9734/ajfar/2021/v15i630350
This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addit...
Open access
Research Article10.9734/ajfar/2021/v15i530340
This research aims to determine the best concentration of surimi made from mackerel tuna dark muscle to produce edible film with characteristics according to JIS (Japanese Industrial Standard) and to determine the characteristics of edible film product. This research was carried...
Open access
Research Article10.9734/ajfar/2021/v15i430338
This research aims to determine the right concentration of cayenne solutionso the red tilapia product most liked. The method used in this study was experimental. The research consisted of 4 treatments and 20 panelists as replicates. The treatments were addition of pineapple fruit...
Open access
Research Article10.9734/ajfar/2021/v15i230322
Seaweed jelly candy is a popular food product with a characteristic chewy texture and sweet taste, but it is very susceptible to quality degradation because it is semi-wet so it is easy for microorganisms to grow. This research aims to determine the effect of adding red ginger ex...
Open access
Research Article10.9734/ajfar/2021/v13i630280
Fish bones are a wasted and unused product though it contains high minerals, especially calcium and phosphorus, so that fish bones can be used as raw materials for making bone powder. The manufacture of pangasius bone powder generally goes through a heating process that aims to r...
Open access
Research Article10.9734/ajfar/2021/v13i630279
Eucheuma cottonii is one of seaweed species that has beneficial economic value and widely cultivated in Indonesia. Diversifying product into seaweed jelly candy could be carried out to utilize the source. The seaweed distinctive aroma is one of problem in producing jelly candy. I...
Open access
Research Article10.9734/ajfar/2021/v12i530246
The purpose of this research was to determine the best concentration of citronella oil on the edible coating from chitosan towards the organoleptic quality of pempek. This research used an experimental method consisting of 5 treatments: without edible coating (control one), addit...
Open access
Research Article10.9734/ajfar/2021/v11i330202
Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to determine the right level of nilem fish protein concentrate addition to the preferred level of cakwe. The design is using a non-factorial Comple...
Open access
Research Article10.9734/ajfar/2020/v10i130170
Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to obtain the composition of proximate cakwe with the addition of nilem fish protein concentrate. Proximate parameters observed were water content,...
Open access
Research Article10.9734/ajfar/2020/v9i430167
This study aims to determine the proximate composition of cilok mackerel fish head flavor powder. This trial was conducted for two months period at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science for the production of cilok mackerel fish head fl...
Open access
Research Article10.9734/ajfar/2020/v9i230153
This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisherie...
Open access
Research Article10.9734/ajfar/2020/v9i130150
This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature sto...
Open access
Research Article10.9734/afsj/2019/v12i330084
Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...
Open access
Research Article10.9734/afsj/2019/v11i430070