Pub Date : 2022-05-07DOI: 10.35800/mthp.10.1.2022.35361
Putri Anggraini, Andi Noor Asikin, Indrati Kusumaningrum
The use of liquid smoke in the processing of smoked fish is an alternative to improve the quality value and reduce air pollution caused by the traditional smoking process. This study aims to determine the effect of giving liquid smoke on the chemical characteristics of smoked fish and to find out the best concentration of liquid smoke on the level of acceptance of researchers be based on organoleptic tests. This study used a completely randomized design (CRD) with four treatment concentrations of liquid smoke immersion namely: 0%, 2%,4%, and 6% each treatment was repeated 3 times. The results showed that the concentration of liquid smoke had an effect (p<0.05) on chemical characteristics (water and fat content), but had no effect (p>0.05) on protein and ash content. Hedonic organoleptic test results and hedonic quality showed that the concentration of 6% liquid smoke was the best treatment, with specifications having a delicious and savory taste with a solid texture and shiny brown color. The value of appearance (7,10;7.33), smell (7.50;7.53), taste (7.57;8.53), texture (6.47;7.33), mold and slime (9 ,0).
{"title":"Pengaruh Konsentrasi Asap Cair terhadap Karakteristik Kimia dan Organoleptik Ikan Baung (Mystus gulio) Asap","authors":"Putri Anggraini, Andi Noor Asikin, Indrati Kusumaningrum","doi":"10.35800/mthp.10.1.2022.35361","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.35361","url":null,"abstract":"The use of liquid smoke in the processing of smoked fish is an alternative to improve the quality value and reduce air pollution caused by the traditional smoking process. This study aims to determine the effect of giving liquid smoke on the chemical characteristics of smoked fish and to find out the best concentration of liquid smoke on the level of acceptance of researchers be based on organoleptic tests. This study used a completely randomized design (CRD) with four treatment concentrations of liquid smoke immersion namely: 0%, 2%,4%, and 6% each treatment was repeated 3 times. The results showed that the concentration of liquid smoke had an effect (p<0.05) on chemical characteristics (water and fat content), but had no effect (p>0.05) on protein and ash content. Hedonic organoleptic test results and hedonic quality showed that the concentration of 6% liquid smoke was the best treatment, with specifications having a delicious and savory taste with a solid texture and shiny brown color. The value of appearance (7,10;7.33), smell (7.50;7.53), taste (7.57;8.53), texture (6.47;7.33), mold and slime (9 ,0).","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126216682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-06DOI: 10.35800/mthp.10.1.2022.37465
Essa Annisa Syadiah, Riska Riska, Fitrah Adelina
Nugget sebagai produk makanan siap saji merupakan kebutuhan masyarakat yang memiliki aktivitas yang tinggi. Ikan Kakap Putih (Lates calcarifer) merupakan salah satu sumber protein hewani yang kaya akan nutrisi. Tepung wortel dalam makanan adalah kreasi sederhana dari kandungan sayuran. Tujuan penelitian adalah menganalisis daya terima dan kandungan gizi nugget ikan kakap putih dengan variasi proporsi penambahan tepung wortel. Penelitian ini merupakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 perlakuan 3 kali ulangan pada berbagai tingkat penambahan tepung wortel (10%, 20%, 30%, 40%). Parameter yang diamati adalah warna, rasa, aroma, tekstur sebagai aspek organoleptik dan kadar air, kadar abu, kadar lemak, protein. Jumlah responden sebanyak 50 orang. Hasil penelitian menunjukkan bahwa perlakuan nyata terhadap (p > 0,05) nilai gizi (kadar air, kadar abu, kadar lemak, protein) dan sifat organoleptik (warna, rasa, aroma, tekstur). Hasil perlakuan terbaik dari parameter yang diuji adalah jenis penambahan tepung wortel 20%. Dengan hasil analisis organoleptik atribut aroma, tekstur, warna dan rasa secara berturut – turut (3,33), (4,05), (4,03) and (4,02). Analisis kandungan gizi berupa kadar air sebesar 51,44%, kadar abu 1,16%, kadar lemak 15,63% dan 14,22% protein dan 19,62% karbohidrat.
{"title":"Pengaruh Penambahan Tepung Wortel terhadap Daya Terima dan Kandungan Gizi Nugget Ikan Kakap Putih (Lates calcarifer)","authors":"Essa Annisa Syadiah, Riska Riska, Fitrah Adelina","doi":"10.35800/mthp.10.1.2022.37465","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.37465","url":null,"abstract":"Nugget sebagai produk makanan siap saji merupakan kebutuhan masyarakat yang memiliki aktivitas yang tinggi. Ikan Kakap Putih (Lates calcarifer) merupakan salah satu sumber protein hewani yang kaya akan nutrisi. Tepung wortel dalam makanan adalah kreasi sederhana dari kandungan sayuran. Tujuan penelitian adalah menganalisis daya terima dan kandungan gizi nugget ikan kakap putih dengan variasi proporsi penambahan tepung wortel. Penelitian ini merupakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 perlakuan 3 kali ulangan pada berbagai tingkat penambahan tepung wortel (10%, 20%, 30%, 40%). Parameter yang diamati adalah warna, rasa, aroma, tekstur sebagai aspek organoleptik dan kadar air, kadar abu, kadar lemak, protein. Jumlah responden sebanyak 50 orang. Hasil penelitian menunjukkan bahwa perlakuan nyata terhadap (p > 0,05) nilai gizi (kadar air, kadar abu, kadar lemak, protein) dan sifat organoleptik (warna, rasa, aroma, tekstur). Hasil perlakuan terbaik dari parameter yang diuji adalah jenis penambahan tepung wortel 20%. Dengan hasil analisis organoleptik atribut aroma, tekstur, warna dan rasa secara berturut – turut (3,33), (4,05), (4,03) and (4,02). Analisis kandungan gizi berupa kadar air sebesar 51,44%, kadar abu 1,16%, kadar lemak 15,63% dan 14,22% protein dan 19,62% karbohidrat.","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129499088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-06DOI: 10.35800/mthp.10.1.2022.39783
Tika Aryanti Utami, Aris Munandar, Dini Surilayani
Fresh fish is food that is easily damaged by enzymes, bacteria, and chemical activity after the fish dies. Proper handling and storage at chilling temperatures are ways that can be done to inhibit the process of quality deterioration. The purpose of this study was to analyze the quality and changes of catfish fillets during chilling temperature storage and storage time at chilling temperature. The study consisted of 4 treatments with 2 replications. The treatment used in this study is the shelf life. Data analysis used analysis of variance (ANOVA). Treatments that gave significantly different effects during storage were continued with the Least Significant Difference (BNT) test. Based on the research results, the handling and processing of fish fillets is able to maintain the quality of fish fillets stored at chilling temperatures. The protein content of catfish fillet stored for 3 weeks was 17.07%, 16.64%, 16.22%, and 17.04%, respectively. The water content of catfish fillet stored for 3 weeks was 75.07%, 77.06%, 76.84% and 76.46%, respectively. The TVB of catfish fillet stored for 3 weeks had values of 13.31 mgN/100 g, 11.42 mgN/100 g, 11.55 mgN/100 g, and 13.47 mgN/100 g, respectively. The TPC of catfish fillets stored for 3 weeks were respectively 1.93×105 colonies/g, 3.01×105 colonies/g, 3.06×105 colonies/g, and 3.25×105 colonies/g. In accordance with the TVB and TPC values, catfish fillets stored at chilling temperature for 3 weeks still have a safe limit for consumption, but organoleptically, catfish fillets are no longer accepted.Ikan segar adalah bahan pangan yang mudah mengalami kerusakan yang disebabkan oleh aktivitas enzim, bakteri dan kimiawi setelah ikan mati. Penanganan yang tepat dan penyimpanan pada suhu chilling menjadi cara yang dapat dilakukan untuk menghambat proses kemunduran mutu. Tujuan dari penelitian ini adalah menganalisis mutu dan perubahan fillet ikan lele selama penyimpanan suhu chilling serta lama penyimpanan pada suhu chilling. Penelitian terdiri dari 4 perlakuan dengan 2 kali ulangan. Perlakuan yang digunakan pada penelitian yaitu masa simpan. Analisis data menggunakan analisis sidik ragam atau analysis of variance (ANOVA). Perlakuan yang memberikan pengaruh berbeda nyata selama penyimpanan, maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Berdasarkan hasil penelitian penanganan dan proses fillet ikan mampu mempertahankan mutu fillet ikan yang disimpan pada suhu chilling. Kadar protein fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 17,07%, 16,64%, 16,22% dan 17,04%. Kadar air fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 75,07%, 77,06%, 76,84% dan 76,46%. TVB fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 13,31 mgN/100 g, 11,42 mgN/100 g, 11,55 mgN/100 g dan 13,47 mgN/100 g. TPC fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut 1,93×105 koloni/g, 3,01×105 koloni/g, 3,06×105 koloni/g dan 3,25×105 koloni
鲜鱼是在鱼死后很容易被酶、细菌和化学活动破坏的食物。适当的处理和低温储存是抑制质量恶化过程的方法。本研究的目的是分析鲶鱼鱼片在冷藏和冷藏时间内的品质和变化。研究分为4个处理，2个重复。本研究中使用的处理方法是保质期。数据分析采用方差分析(ANOVA)。在贮藏期间产生显著不同效果的处理继续进行最小显著差异(BNT)试验。根据研究结果，鱼片的处理和加工能够保持鱼片在低温下的品质。贮藏3周的鲶鱼鱼片蛋白质含量分别为17.07%、16.64%、16.22%和17.04%。保存3周的鲶鱼鱼片含水量分别为75.07%、77.06%、76.84%和76.46%。保存3周的鲶鱼片TVB值分别为13.31 mgN/100 g、11.42 mgN/100 g、11.55 mgN/100 g和13.47 mgN/100 g。保存3周的鲶鱼鱼片TPC分别为1.93×105菌落/g、3.01×105菌落/g、3.06×105菌落/g和3.25×105菌落/g。根据TVB和TPC值，鲶鱼片在冷却温度下储存3周仍有安全食用限度，但从感官上来说，鲶鱼片已不再被接受。我爱你，我爱你，我爱你，我爱你，我爱你，我爱你。Penanganan yang tepat dan penyimpanan pada suhu chilling menjadi cara yang dapat dilakukan untuk menghambat表示kemunduran mutu。Tujuan dari penelitian ini adalah menganalis mutu danperubahan fillet ikan leele selama penyimpanan suhu chilling serta lama penyimpanan padsuhu chilling。Penelitian terdiri dari 4 perlakuan dengan 2 kali ulangan。Perlakuan yang digunakan padpenelitian yitu masa simpan。分析数据采用方差分析(ANOVA)。Perlakuan yang memberikan pengaruh berbeda nyata selama penyimpanan, maka dilanjutkan dengan uji Beda nyata Terkecil (BNT)。Berdasarkan hasil penelitian penanganan dan proproses fillet like mampu mempertahankan mutu fillet like yang disimpan pada suhu chilling。Kadar蛋白鱼片ikan leele yang disimpan selama 21 hari nilainya berturut-turut yitu 17,07%， 16,64%， 16,22% dan 17,04%。Kadar air fillet ikan leele yang disimpan selama 21 hari nilainya berturut-turut yitu 75,07%， 77,06%， 76,84% dan 76,46%。TVB鱼片像腊肠腊肠，腊肠腊肠，腊肠腊肠，腊肠腊肠13,31毫克/100克，11,42毫克/100克，11,55毫克/100克，13,47毫克/100克。TPC fillet ikan leele yang disimpan selama 21 hari nilainya berturut-turut 1,93×105 koloni/g, 3,01×105 koloni/g, 3,06×105 koloni/g dan 3,25×105 koloni/g。Sesuai dengan nilai TVB dan TPC, filelikan lele yang disimpan pada suhu chilling selama 21 hari masih memiliki batas aman untuk dikonsumsi, namun secara organoleptik filelikan lele sudah tidak diterima。
{"title":"Analisis Mutu Fillet Ikan Lele (Clarias sp.) pada Penyimpanan Suhu Chilling dan Digoreng","authors":"Tika Aryanti Utami, Aris Munandar, Dini Surilayani","doi":"10.35800/mthp.10.1.2022.39783","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.39783","url":null,"abstract":"Fresh fish is food that is easily damaged by enzymes, bacteria, and chemical activity after the fish dies. Proper handling and storage at chilling temperatures are ways that can be done to inhibit the process of quality deterioration. The purpose of this study was to analyze the quality and changes of catfish fillets during chilling temperature storage and storage time at chilling temperature. The study consisted of 4 treatments with 2 replications. The treatment used in this study is the shelf life. Data analysis used analysis of variance (ANOVA). Treatments that gave significantly different effects during storage were continued with the Least Significant Difference (BNT) test. Based on the research results, the handling and processing of fish fillets is able to maintain the quality of fish fillets stored at chilling temperatures. The protein content of catfish fillet stored for 3 weeks was 17.07%, 16.64%, 16.22%, and 17.04%, respectively. The water content of catfish fillet stored for 3 weeks was 75.07%, 77.06%, 76.84% and 76.46%, respectively. The TVB of catfish fillet stored for 3 weeks had values of 13.31 mgN/100 g, 11.42 mgN/100 g, 11.55 mgN/100 g, and 13.47 mgN/100 g, respectively. The TPC of catfish fillets stored for 3 weeks were respectively 1.93×105 colonies/g, 3.01×105 colonies/g, 3.06×105 colonies/g, and 3.25×105 colonies/g. In accordance with the TVB and TPC values, catfish fillets stored at chilling temperature for 3 weeks still have a safe limit for consumption, but organoleptically, catfish fillets are no longer accepted.Ikan segar adalah bahan pangan yang mudah mengalami kerusakan yang disebabkan oleh aktivitas enzim, bakteri dan kimiawi setelah ikan mati. Penanganan yang tepat dan penyimpanan pada suhu chilling menjadi cara yang dapat dilakukan untuk menghambat proses kemunduran mutu. Tujuan dari penelitian ini adalah menganalisis mutu dan perubahan fillet ikan lele selama penyimpanan suhu chilling serta lama penyimpanan pada suhu chilling. Penelitian terdiri dari 4 perlakuan dengan 2 kali ulangan. Perlakuan yang digunakan pada penelitian yaitu masa simpan. Analisis data menggunakan analisis sidik ragam atau analysis of variance (ANOVA). Perlakuan yang memberikan pengaruh berbeda nyata selama penyimpanan, maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Berdasarkan hasil penelitian penanganan dan proses fillet ikan mampu mempertahankan mutu fillet ikan yang disimpan pada suhu chilling. Kadar protein fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 17,07%, 16,64%, 16,22% dan 17,04%. Kadar air fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 75,07%, 77,06%, 76,84% dan 76,46%. TVB fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut yaitu 13,31 mgN/100 g, 11,42 mgN/100 g, 11,55 mgN/100 g dan 13,47 mgN/100 g. TPC fillet ikan lele yang disimpan selama 21 hari nilainya berturut-turut 1,93×105 koloni/g, 3,01×105 koloni/g, 3,06×105 koloni/g dan 3,25×105 koloni","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124287693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-05DOI: 10.35800/mthp.10.1.2022.37428
Disna Rozalia, Andi Mismawati, I. Irawan, Seftylia Diachanty, Ita Zuraida
The addition of carrot puree in catfish pempek is one of the diversification of pempek products and to increase the nutritional value contained in pempek. This study aims to determine the proximate composition (protein content, fat content, ash content, moisture content, and carbohydrates), color, and consumer acceptance of catfish pempek with the addition of carrot puree. This study used a completely randomized design (CRD) with four treatments of concentration of catfish meat and carrot puree, namely: A0 (70% fish meat and 0% carrot puree), A1 (60% fish meat and 10% carrot puree), A2 (fish meat and 10% carrot puree), 50% and carrot puree 20%), and A3 (40% fish meat and 30% carrot puree) and each treatment was repeated 3 times. The results of this study showed that the addition of carrot puree had a significant effect (p<0.05) on the moisture content, ash content, fat content, protein content, and carbohydrate content of catfish pempek. The hedonic test showed that 40% catfish meat and 30% carrot puree (A3) were the best treatments for the appearance and texture specifications of pempek with values of 5.42 and 5.38 (somewhat like). The best treatment for the taste and odor parameters of pempek was obtained from the addition of 50% fish meat and 20% carrot puree (A2) with values of 5.98 and 5.40, respectively (slightly like to like).
{"title":"Karakteristik Fisikokimia dan Penerimaan Konsumen terhadap Pempek Ikan Lele dengan Penambahan Puree Wortel","authors":"Disna Rozalia, Andi Mismawati, I. Irawan, Seftylia Diachanty, Ita Zuraida","doi":"10.35800/mthp.10.1.2022.37428","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.37428","url":null,"abstract":"The addition of carrot puree in catfish pempek is one of the diversification of pempek products and to increase the nutritional value contained in pempek. This study aims to determine the proximate composition (protein content, fat content, ash content, moisture content, and carbohydrates), color, and consumer acceptance of catfish pempek with the addition of carrot puree. This study used a completely randomized design (CRD) with four treatments of concentration of catfish meat and carrot puree, namely: A0 (70% fish meat and 0% carrot puree), A1 (60% fish meat and 10% carrot puree), A2 (fish meat and 10% carrot puree), 50% and carrot puree 20%), and A3 (40% fish meat and 30% carrot puree) and each treatment was repeated 3 times. The results of this study showed that the addition of carrot puree had a significant effect (p<0.05) on the moisture content, ash content, fat content, protein content, and carbohydrate content of catfish pempek. The hedonic test showed that 40% catfish meat and 30% carrot puree (A3) were the best treatments for the appearance and texture specifications of pempek with values of 5.42 and 5.38 (somewhat like). The best treatment for the taste and odor parameters of pempek was obtained from the addition of 50% fish meat and 20% carrot puree (A2) with values of 5.98 and 5.40, respectively (slightly like to like).","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114274692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-28DOI: 10.35800/mthp.10.1.2022.40598
Mega Dita Daud, J. T. Kaparang, D. Wonggo, L. Damongilala, J. Palenewen, D. Makapedua, A. Reo
The Covid-19 pandemic period is faced with the adaptation of new habits, namely the community in himbau to maintain health and improve immunity to avoid exposure to covid-19. One of them is by consuming fish meat that has good nutritional value for the body, the high protein and omega-3 in fish meat makes fish an excellent intake consumed during the covid-19 pandemic. The purpose of this study is to find out the quality of the divesifikas products of tuna karbonara divesifikas. with water content parameters, pH knows the level of fondness of carbonic tuna with organoleptic tests and Total Plate Number.
{"title":"Mutu Makaroni Tuna Saus Karbonara","authors":"Mega Dita Daud, J. T. Kaparang, D. Wonggo, L. Damongilala, J. Palenewen, D. Makapedua, A. Reo","doi":"10.35800/mthp.10.1.2022.40598","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.40598","url":null,"abstract":"The Covid-19 pandemic period is faced with the adaptation of new habits, namely the community in himbau to maintain health and improve immunity to avoid exposure to covid-19. One of them is by consuming fish meat that has good nutritional value for the body, the high protein and omega-3 in fish meat makes fish an excellent intake consumed during the covid-19 pandemic. The purpose of this study is to find out the quality of the divesifikas products of tuna karbonara divesifikas. with water content parameters, pH knows the level of fondness of carbonic tuna with organoleptic tests and Total Plate Number.","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123541105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-28DOI: 10.35800/mthp.10.1.2022.38759
Buhit Arjuna Febrianto Sinurat, E. L. Mongi, Verly Dotulong, H. A. Dien, A. Reo, Feny Mentang
Fish in a fresh state has good quality so the selling value is high, conversely if the fish is less freshhas a low quality so the price is low. Freshness in fish has a very important role in determining thequality of fishery products. The freshness of the fish cannot be improved but maintained so thatproper handling is needed so that the fish can reach the hands of consumers or processing plantsin a fresh state. One way to maintain the freshness of fish is to apply cold chains through theprovision of ice, in addition to the application of sanitation is also important. The aim of the studywas to analyze the quality of fresh kite fish(Deacpterus sp.) sold to eight different sellers in thetraditional Girian market of Bitung City, which will be taken in the morning. The parametrsanalyzed were TPC(Total Plate Count),moisture content, pH, and organoleptics. The data obtainedis analyzed descriptively. Overall, the best fish quality is obtained in trader H. But in all theparameters obtained still have a quality that is worth consuming.
{"title":"Kajian Mutu Ikan Layang (Decapterus sp) di Pasar Tradisional Girian Kota Bitung","authors":"Buhit Arjuna Febrianto Sinurat, E. L. Mongi, Verly Dotulong, H. A. Dien, A. Reo, Feny Mentang","doi":"10.35800/mthp.10.1.2022.38759","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.38759","url":null,"abstract":"Fish in a fresh state has good quality so the selling value is high, conversely if the fish is less freshhas a low quality so the price is low. Freshness in fish has a very important role in determining thequality of fishery products. The freshness of the fish cannot be improved but maintained so thatproper handling is needed so that the fish can reach the hands of consumers or processing plantsin a fresh state. One way to maintain the freshness of fish is to apply cold chains through theprovision of ice, in addition to the application of sanitation is also important. The aim of the studywas to analyze the quality of fresh kite fish(Deacpterus sp.) sold to eight different sellers in thetraditional Girian market of Bitung City, which will be taken in the morning. The parametrsanalyzed were TPC(Total Plate Count),moisture content, pH, and organoleptics. The data obtainedis analyzed descriptively. Overall, the best fish quality is obtained in trader H. But in all theparameters obtained still have a quality that is worth consuming.","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128631109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-28DOI: 10.35800/mthp.10.1.2022.38729
Muhammad Jihad Samudra, Nurmeilita Taher, Hens Onibala, A. Reo, H. Mewengkang, Feny Mentang
The quality of fish balls is one of the indicators used in the food industry, this study aims toanalyze the best quality of tuna fish balls with the addition of gelatin flour by increasing theanalysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3 ). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agarflour was the best treatment with a round and neat shape of meatballs with a distinctive smell oftuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%,ash content is 0.62%, crude fiber is 29.61%.
{"title":"Karakteristik Mutu Bakso Ikan Tuna dengan Penambahan Tepung Agar-Agar","authors":"Muhammad Jihad Samudra, Nurmeilita Taher, Hens Onibala, A. Reo, H. Mewengkang, Feny Mentang","doi":"10.35800/mthp.10.1.2022.38729","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.38729","url":null,"abstract":"The quality of fish balls is one of the indicators used in the food industry, this study aims toanalyze the best quality of tuna fish balls with the addition of gelatin flour by increasing theanalysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3 ). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agarflour was the best treatment with a round and neat shape of meatballs with a distinctive smell oftuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%,ash content is 0.62%, crude fiber is 29.61%.","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126251156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-28DOI: 10.35800/mthp.10.1.2022.31642
Eklesia Claudia Kereh, H. A. Dien, J. T. Kaparang, S. M. Timbowo, J. C. V. Palenewen, Hens Onibala, G. Sanger
The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The resultof this study using Kruskal-Wallis analysis data. Kruskal-Wallis statistical value on taste, which is 7,068 less than chi-squere's critical value, that is, 7,815 and h₀ is declined and h₁ is accepted. Kruskal-wallis statistical value, which is 4,288 lower than the critical value of chi-squere, which is 7,815, and h₀ is declined and h₁ is accepted. Kruskal-Wallis statistical value, which is 4,534 of chi-squere's critical value, which is 7,815, and h₀ is declined and h₁ is accepted. Kruskal-Wallis statistical value on the texture aspect, namely 3,106 less than the critical value of chi-squere, which is 7,815 and h₀ declined and h₁ was accepted. A sample takes the time to dissolve which is 28 seconds, sample b takes the time to dissolve which is 30 seconds, sample c takes the time to dissolve that is 27 seconds, and for sample d it takes 32 seconds to dissolve.Keywords : Seasonings, Granules, Organoleptic
{"title":"Analisis Organoleptik Terhadap Granula Bumbu Penyedap Rasa Ikan Lemuru (Sardinella sp)","authors":"Eklesia Claudia Kereh, H. A. Dien, J. T. Kaparang, S. M. Timbowo, J. C. V. Palenewen, Hens Onibala, G. Sanger","doi":"10.35800/mthp.10.1.2022.31642","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.31642","url":null,"abstract":"The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The resultof this study using Kruskal-Wallis analysis data. Kruskal-Wallis statistical value on taste, which is 7,068 less than chi-squere's critical value, that is, 7,815 and h₀ is declined and h₁ is accepted. Kruskal-wallis statistical value, which is 4,288 lower than the critical value of chi-squere, which is 7,815, and h₀ is declined and h₁ is accepted. Kruskal-Wallis statistical value, which is 4,534 of chi-squere's critical value, which is 7,815, and h₀ is declined and h₁ is accepted. Kruskal-Wallis statistical value on the texture aspect, namely 3,106 less than the critical value of chi-squere, which is 7,815 and h₀ declined and h₁ was accepted. A sample takes the time to dissolve which is 28 seconds, sample b takes the time to dissolve which is 30 seconds, sample c takes the time to dissolve that is 27 seconds, and for sample d it takes 32 seconds to dissolve.Keywords : Seasonings, Granules, Organoleptic","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"14 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113970726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-27DOI: 10.35800/mthp.10.1.2022.31848
Gabriella Amelia Makanoneng, Feny Mentang, H. A. Dien, Hens Onibala, J. C. V. Palenewen, D. M. Makapedua
The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%, and pineapple extract treatment and fermented for 7, 14, 21 days in an incubator with a temperature of 40-50 ℃. The test parameters are Sensory Analysis which includes appearance, aroma, and viscosity (SNI 01-2346-2006), pH (AOAC, 2005), total lactic acid bacteria. The results of the sensory test research for the appearance of the 5% sample, 15% aroma, 10% viscosity with a fermentation time of 21 days were the most preferred by panelists with an average value of 6.8, 6.4, 7. The average pH value on day 7 ranged from 6.77 to 6.67, day 14 ranges from 6.67 to 6.59, day 21 ranges from 6.40 to 6.35. The test results of the highest colony Lactic Acid Bacteria in the sample with the addition of pineapple extract as much as 15% fermentation on the 21st day with a total colony number of 1.46 × 10³ CFU / ml.
{"title":"Karakteristik Kimiawi dan Total Bakteri Asam Laktat (BAL) Kecap Ikan Tandipang (Dussumieria sp.) dengan Penambahan Ekstrak Buah Nanas","authors":"Gabriella Amelia Makanoneng, Feny Mentang, H. A. Dien, Hens Onibala, J. C. V. Palenewen, D. M. Makapedua","doi":"10.35800/mthp.10.1.2022.31848","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.31848","url":null,"abstract":"The purpose of this study was to obtain a formula of rainbow fish sauce with pineapple extract and to determine the effect of adding pineapple extract on the fermentation process and total lactic acid bacteria. With the addition of 0%, 5%, 10%, 15%, and pineapple extract treatment and fermented for 7, 14, 21 days in an incubator with a temperature of 40-50 ℃. The test parameters are Sensory Analysis which includes appearance, aroma, and viscosity (SNI 01-2346-2006), pH (AOAC, 2005), total lactic acid bacteria. The results of the sensory test research for the appearance of the 5% sample, 15% aroma, 10% viscosity with a fermentation time of 21 days were the most preferred by panelists with an average value of 6.8, 6.4, 7. The average pH value on day 7 ranged from 6.77 to 6.67, day 14 ranges from 6.67 to 6.59, day 21 ranges from 6.40 to 6.35. The test results of the highest colony Lactic Acid Bacteria in the sample with the addition of pineapple extract as much as 15% fermentation on the 21st day with a total colony number of 1.46 × 10³ CFU / ml.","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116439212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Squash (Cucurbita moschata) has the potential as a substitute for wheat flour in the manufacture of fish nugget. This study aims to determine the proximate content and consumer acceptance of catfish nugget with the addition of squash flour as a substitute for wheat flour. The percentages of squash flour as a substitute for wheat flour in making catfish nugget in this study were 0%, 35%, 50% and 65%. The proximate composition of catfish nugget obtained was a decrease in the moisture, ash, fat, and protein content with increasing squash flour added, however, the contrary an increase in carbohydrate and crude fiber content. The catfish nugget which was added with squash flour as a substitute for wheat flour turned out to be more preferred by consumers with a balanced proportion of use.
{"title":"Pemanfaatan Labu Kuning (Cucurbita moschata) sebagai Subtitusi Tepung Terigu pada Naget Ikan Lele (Clarias gariepinus)","authors":"Indra Subagja Permadi, Andi Mismawati, Ita Zuraida, Seftylia Diachanty, Bagus Fajar Pamungkas","doi":"10.35800/mthp.10.1.2022.35196","DOIUrl":"https://doi.org/10.35800/mthp.10.1.2022.35196","url":null,"abstract":"Squash (Cucurbita moschata) has the potential as a substitute for wheat flour in the manufacture of fish nugget. This study aims to determine the proximate content and consumer acceptance of catfish nugget with the addition of squash flour as a substitute for wheat flour. The percentages of squash flour as a substitute for wheat flour in making catfish nugget in this study were 0%, 35%, 50% and 65%. The proximate composition of catfish nugget obtained was a decrease in the moisture, ash, fat, and protein content with increasing squash flour added, however, the contrary an increase in carbohydrate and crude fiber content. The catfish nugget which was added with squash flour as a substitute for wheat flour turned out to be more preferred by consumers with a balanced proportion of use.","PeriodicalId":170118,"journal":{"name":"Media Teknologi Hasil Perikanan","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126050432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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