Pub Date : 2024-07-23DOI: 10.37905/jfpj.v6i2.25758
Aditya Wiranto, Rahim Husain, Lukman Mile
The study aimed at analyzing the influence of drying time variations on quality characteristics of jerked dumbo catfhis (clarias gariepinus) after being fried. Non-factorial Completely Randomized Design test, it was continued by ANOVA test. if ANOVA test result stated that it had siqnificance and very significant influence, it would be continued with Duncen Test. The next step was to determine the chosen product using Bayes method. After the chosen product was determined, it was continued with proximate test and TPC. The test result was analyzed applying IBM SPSS Statistic v.16. This study consisted of 3 treatments with two repetitions (7 hours drying time (A1), 8 hours drying time (A2), and 9 hours drying time (A3). The best drying time, according to Bayes test, was A2 (8 hours ) by having sensory organoleptic on parameter of color for 8,36, aroma for 8,36 taste for 8,36, and texture for 8,2, Then the chosen product contemed 39,63% water, 1,39% dust, 37,42 % protein, 2,46% fat, and 29,28% carbohydrate and total plate count was 1.87x103 or 3,27.
{"title":"Pengaruh Variasi Lama Pengeringan Terhadap Karakteristik Mutu Produk Dendeng Ikan Lele Dumbo (Clarias Gariepinus) Setelah Penggorengan","authors":"Aditya Wiranto, Rahim Husain, Lukman Mile","doi":"10.37905/jfpj.v6i2.25758","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.25758","url":null,"abstract":"The study aimed at analyzing the influence of drying time variations on quality characteristics of jerked dumbo catfhis (clarias gariepinus) after being fried. Non-factorial Completely Randomized Design test, it was continued by ANOVA test. if ANOVA test result stated that it had siqnificance and very significant influence, it would be continued with Duncen Test. The next step was to determine the chosen product using Bayes method. After the chosen product was determined, it was continued with proximate test and TPC. The test result was analyzed applying IBM SPSS Statistic v.16. This study consisted of 3 treatments with two repetitions (7 hours drying time (A1), 8 hours drying time (A2), and 9 hours drying time (A3). The best drying time, according to Bayes test, was A2 (8 hours ) by having sensory organoleptic on parameter of color for 8,36, aroma for 8,36 taste for 8,36, and texture for 8,2, Then the chosen product contemed 39,63% water, 1,39% dust, 37,42 % protein, 2,46% fat, and 29,28% carbohydrate and total plate count was 1.87x103 or 3,27.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"136 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141811187","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 : 2024-07-22DOI: 10.37905/jfpj.v6i2.21397
Servinta Br Sinuraya, Ita Zuraida, Seftylia Diachanty, I. Irawan, Bagus Fajar Pamungkas
The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.
{"title":"Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian","authors":"Servinta Br Sinuraya, Ita Zuraida, Seftylia Diachanty, I. Irawan, Bagus Fajar Pamungkas","doi":"10.37905/jfpj.v6i2.21397","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.21397","url":null,"abstract":"The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"3 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141816406","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 : 2024-07-21DOI: 10.37905/jfpj.v6i2.25999
Asri Silvana Naiu, Nabila Kamila Syah
The objective of this study is to analyse the inhibitory power of liquid smoke derived from corn cobs (Zea mays L.) at different levels of distillation on bacterial contaminants in fresh tuna (Thunnus sp) loins, which are associated with histamine levels and TVB-N values. The treatment in this research was the level of liquid smoke distillation, namely 3 times distillation, 2 times distillation, and 1 time distillation. The parameters tested included the inhibitory power of liquid smoke against bacteria, histamine levels, and TVB-N values, which were tested at the 18th hour at room temperature. This research was designed using the Completely Randomized Design (CRD) method. Data analysis used ANOVA and further tested with BNT. The research results demonstrated that the level of liquid smoke distillation had a significant influence (p5%) on all test parameters. The histamine levels produced ranged from 23,68 ppm to 46,18 ppm, while the TVBN values were in the range of 7,77mgN/100g to 11,05mgN/100g. Both were still in accordance with the SNI for Fresh Tuna Loin (2018). The greater the degree of distillation of liquid smoke, the more pronounced the inhibitory effect on bacteria and the greater the potential to inhibit bacterial growth in tuna loin.
{"title":"Daya Hambat Asap Cair Tongkol Jagung Terhadap Bakteri Kontaminan Pada Tuna Loin Segar Diasosiasikan Dengan Kadar Histamin Dan TVB-N","authors":"Asri Silvana Naiu, Nabila Kamila Syah","doi":"10.37905/jfpj.v6i2.25999","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.25999","url":null,"abstract":"The objective of this study is to analyse the inhibitory power of liquid smoke derived from corn cobs (Zea mays L.) at different levels of distillation on bacterial contaminants in fresh tuna (Thunnus sp) loins, which are associated with histamine levels and TVB-N values. The treatment in this research was the level of liquid smoke distillation, namely 3 times distillation, 2 times distillation, and 1 time distillation. The parameters tested included the inhibitory power of liquid smoke against bacteria, histamine levels, and TVB-N values, which were tested at the 18th hour at room temperature. This research was designed using the Completely Randomized Design (CRD) method. Data analysis used ANOVA and further tested with BNT. The research results demonstrated that the level of liquid smoke distillation had a significant influence (p5%) on all test parameters. The histamine levels produced ranged from 23,68 ppm to 46,18 ppm, while the TVBN values were in the range of 7,77mgN/100g to 11,05mgN/100g. Both were still in accordance with the SNI for Fresh Tuna Loin (2018). The greater the degree of distillation of liquid smoke, the more pronounced the inhibitory effect on bacteria and the greater the potential to inhibit bacterial growth in tuna loin.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"82 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141819248","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 : 2024-07-14DOI: 10.37905/jfpj.v6i2.22501
Miston Gunibala, Nikmawatisusanti Yusuf, Lukman Mile
Sambal is a type of food accompaniment that is well known in Asia, especially Indonesia and is popular with the public. This study aims to obtain the right formula for chili products made from squid (Loligo sp). The treatment used in this study was the composition of squid with 4 treatment levels, namely 0 gr (control), 70 gr, 80 gr, 90 gr. The parameters tested included testing for protein content, moisture content, ash content and hedonic organoleptic tests. This study was designed using a completely randomized design (CRD) non factorial. Chemical data analysis was tested using ANOVA and further tested by Duncan, hedonic organoleptic data was designed with Kruskal-wallis and further tested by Duncan. The results showed that the squid formulation had a significant effect (p0.05) on all hedonic proximate and organoleptic test parameters. The addition of squid had a significant effect on the water content with values ranging from 0.06% -42.95%, ash content 1.52% -1.87%, protein content 5.06% -9.95%. Hedonic analysis results for taste 2.72-4.47, color 3.80-4.64, aroma 3.96-4.52.
{"title":"Pengembangan Produk Sambal Berbahan Dasar Cumi-Cumi (Loligo sp.)","authors":"Miston Gunibala, Nikmawatisusanti Yusuf, Lukman Mile","doi":"10.37905/jfpj.v6i2.22501","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.22501","url":null,"abstract":"Sambal is a type of food accompaniment that is well known in Asia, especially Indonesia and is popular with the public. This study aims to obtain the right formula for chili products made from squid (Loligo sp). The treatment used in this study was the composition of squid with 4 treatment levels, namely 0 gr (control), 70 gr, 80 gr, 90 gr. The parameters tested included testing for protein content, moisture content, ash content and hedonic organoleptic tests. This study was designed using a completely randomized design (CRD) non factorial. Chemical data analysis was tested using ANOVA and further tested by Duncan, hedonic organoleptic data was designed with Kruskal-wallis and further tested by Duncan. The results showed that the squid formulation had a significant effect (p0.05) on all hedonic proximate and organoleptic test parameters. The addition of squid had a significant effect on the water content with values ranging from 0.06% -42.95%, ash content 1.52% -1.87%, protein content 5.06% -9.95%. Hedonic analysis results for taste 2.72-4.47, color 3.80-4.64, aroma 3.96-4.52.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":" 38","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833745","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}
Fish bone can be utilized as an additional ingredient in food processing. Cookies are one of the processed dry cakes that utilize the nutritional content found in the by-products of milkfish bones, thus becoming an alternative snack for osteoporosis patients. The common process of milkfish bone processing is grinding, which can be added to Cookies products. Cookies are sweet dry cakes made from wheat flour. Cookies, as dry food products, have a relatively long shelf life, thus maintaining product durability (approximately up to one year) and are easy to carry due to their small volume and weight resulting from the drying process. The aim of this research is to determine the effect of milkfish bone processing on the flour content and Cookies on proximate content, protein content, moisture content, ash content, and calcium and phosphorus content in milkfish bone flour cookies. The research method was conducted using an experimental method with two treatments, namely chocochip cookies and savory cookies, which were analyzed using one-way Anova in the XLStat software. The results showed that fortified milkfish bone chocochip cookies had nutritional content such as moisture content (0.72%); ash (4.18%); protein (7.26%); fat (27.33%); carbohydrates (60.51%); calcium (0.14%); phosphorus (0.12%), and the nutritional content of savory cookies fortified with milkfish bone had nutritional content such as moisture content (7.83%); ash (1.83%); protein (4.33%); fat (28.46%); carbohydrates (57.70%); calcium (0.18%); phosphorus (0.17%).
{"title":"Pemanfaatan Hasil Samping Tepung Tulang Ikan Bandeng (Chanos chanos) Menjadi Produk Added Value Berupa Cookies","authors":"Gevbry Ranti Ramadhani Simamora, Jefri Pandu Hidayat","doi":"10.37905/jfpj.v6i2.23837","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.23837","url":null,"abstract":"Fish bone can be utilized as an additional ingredient in food processing. Cookies are one of the processed dry cakes that utilize the nutritional content found in the by-products of milkfish bones, thus becoming an alternative snack for osteoporosis patients. The common process of milkfish bone processing is grinding, which can be added to Cookies products. Cookies are sweet dry cakes made from wheat flour. Cookies, as dry food products, have a relatively long shelf life, thus maintaining product durability (approximately up to one year) and are easy to carry due to their small volume and weight resulting from the drying process. The aim of this research is to determine the effect of milkfish bone processing on the flour content and Cookies on proximate content, protein content, moisture content, ash content, and calcium and phosphorus content in milkfish bone flour cookies. The research method was conducted using an experimental method with two treatments, namely chocochip cookies and savory cookies, which were analyzed using one-way Anova in the XLStat software. The results showed that fortified milkfish bone chocochip cookies had nutritional content such as moisture content (0.72%); ash (4.18%); protein (7.26%); fat (27.33%); carbohydrates (60.51%); calcium (0.14%); phosphorus (0.12%), and the nutritional content of savory cookies fortified with milkfish bone had nutritional content such as moisture content (7.83%); ash (1.83%); protein (4.33%); fat (28.46%); carbohydrates (57.70%); calcium (0.18%); phosphorus (0.17%).","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837056","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 : 2024-07-04DOI: 10.37905/jfpj.v6i2.25104
Nur Aisha Asha, Ikbal Syukroni, Tasir Tasir
Biochemical and physicochemical changes result in a decrease in fish freshness. The decline in quality of fresh fish can be influenced by several things, one of which is storage temperature, where the higher the storage temperature, the faster the fish rots. Red onion skin contains flavonoid compounds which function as bacteriostatics, namely quercetin. The aim of this research is to provide scientific information about the bacteriostatic efficacy of shallot skin on histamine inhibition in milkfish during room temperature storage. The research design used was a Randomized Block Design (RAK) with three treatment factors with two replications. Based on the research results, it was found that it showed the best concentration and had a significant effect on the quality (pH, histamine and TPC) of crushed milkfish during 48 hours of storage at room temperature with the addition of 3% shallot skin. The results of the organoleptic test showed that the red onion skin of crushed milkfish experienced a decrease in organoleptic values for each parameter (Appearance, Smell, Texture) for 48 hours so it was necessary to increase the concentration of red onion skin.
{"title":"Efikasi Bakterostatik Kulit Bawang Merah Pada Ikan Bandeng (Chanos chanos) Selama Penyimpanan Suhu Ruang","authors":"Nur Aisha Asha, Ikbal Syukroni, Tasir Tasir","doi":"10.37905/jfpj.v6i2.25104","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.25104","url":null,"abstract":"Biochemical and physicochemical changes result in a decrease in fish freshness. The decline in quality of fresh fish can be influenced by several things, one of which is storage temperature, where the higher the storage temperature, the faster the fish rots. Red onion skin contains flavonoid compounds which function as bacteriostatics, namely quercetin. The aim of this research is to provide scientific information about the bacteriostatic efficacy of shallot skin on histamine inhibition in milkfish during room temperature storage. The research design used was a Randomized Block Design (RAK) with three treatment factors with two replications. Based on the research results, it was found that it showed the best concentration and had a significant effect on the quality (pH, histamine and TPC) of crushed milkfish during 48 hours of storage at room temperature with the addition of 3% shallot skin. The results of the organoleptic test showed that the red onion skin of crushed milkfish experienced a decrease in organoleptic values for each parameter (Appearance, Smell, Texture) for 48 hours so it was necessary to increase the concentration of red onion skin.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"60 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837708","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}
Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan terhadap mutu ikan selar kuning (Selaroides leptolepis) segar yang direndam menggunakan larutan daun salam (Syzygium polyanthum). Perlakuan pada penelitian ini yaitu penggunaan larutan daun salam 9% dengan lama penyimpanan 0 jam, 6 jam, 12 jam, 18 jam, 24 jam dan 30 jam. Parameter yang diuji yaitu TPC dan pH. Analisis data yang digunakan pada uji Kimia dan mikrobiologi menggunakan RAL (anova). Hasil yang berpengaruh nyata dilanjutkan dengan uji Duncan. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan larutan daun salam 9% mampu mempertahankan mutu ikan selar kuning (Selaroides leptolepis)segar selama penyimpanan 12 jam dengan memiliki nilai pH 6,08 dan secara mikrobiologi diperoleh nilai ALT yaitu 5,49 CFU/g, hal ini memenuhi SNI 2729.2013 tentang ikan segar.
{"title":"Larutan Daun Salam (Syzygium polyanthum) Sebagai Pengawet Alami Pada Ikan Selar Kuning (Selaroides leptolepis)","authors":"Rahim Husain, Fitriyanti Musa","doi":"10.37905/JFPJ.V3I1.7070","DOIUrl":"https://doi.org/10.37905/JFPJ.V3I1.7070","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan terhadap mutu ikan selar kuning (Selaroides leptolepis) segar yang direndam menggunakan larutan daun salam (Syzygium polyanthum). Perlakuan pada penelitian ini yaitu penggunaan larutan daun salam 9% dengan lama penyimpanan 0 jam, 6 jam, 12 jam, 18 jam, 24 jam dan 30 jam. Parameter yang diuji yaitu TPC dan pH. Analisis data yang digunakan pada uji Kimia dan mikrobiologi menggunakan RAL (anova). Hasil yang berpengaruh nyata dilanjutkan dengan uji Duncan. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan larutan daun salam 9% mampu mempertahankan mutu ikan selar kuning (Selaroides leptolepis)segar selama penyimpanan 12 jam dengan memiliki nilai pH 6,08 dan secara mikrobiologi diperoleh nilai ALT yaitu 5,49 CFU/g, hal ini memenuhi SNI 2729.2013 tentang ikan segar.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124421839","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}
Unagi Shirayaki bahan antara yang digunakan sebagai bahan pembuatan Unagi Kabayaki. Shirayaki yang diolah dan ditambahkan saus khusus menghasilkan produk olahan dengan teksur yang lembut dan empuk. Kendala yang dihadapi dalam mengolah unagi kabayaki adalah munculnya tekstur daging sidat yang alot berasal dari sidat abnormal (brown) yang berbeda dari sidat normal (black) yang dapat mengakibatkan penurunan tingkat kesukaan konsumen. Salah satu upaya dalam perbaikan tekstur unagi adalah dengan perendaman menggunakan enzim papain. Tujuan penelitian ini untuk mengetahui karakteristik Unagi Shirayaki hasil perendaman enzim serta untuk mengetahui konsentrasi dan lama perendaman terbaik untuk memperbaiki karakteristik Unagi Shirayaki. Sebanyak 3 perlakuan konsentrasi enzim papain (0,5, 1,0 dan 1,5%) dan 3 lama perendaman (5, 10, 15 menit) digunakan dalam penelitian ini. Parameter yang diuji meliputi kadar proksimat (kadar air, kadar abu, kadar lemak, kadar protein), total bakteri, pH, tekstur dan organoleptik. Hasil penelitian menunjukan bahwa konsentrasi dan lama perendaman enzim papain terbaik untuk memperbaiki karakteristik Unagi Shirayaki adalah perendaman menggunakan larutan enzim papain dengan konsentrasi sebesar 0.5% selama 15 menit. Produk yang dihasilkan memiliki total koloni bakteri 1,04 x 10-3, pH 7,0, kadar air sebesar 51,39%, kadar lemak 18,24%, kadar protein 26,70% kadar abu 0,85%, kadar gula reduksi 0,00%, tingkat kekerasan 2,493.11 g/Force, kekenyalan 57,85 g/Force serta rasa, aroma, tekstur, dan kenampakan yang mirip dengan unagi shirayaki asal sidat normal (black).
井上油是用来制作Kabayaki的原料之一。经过特殊调味料的日烧加工和调味汁，生产出一种柔软的、经过加工的产品。在加工kabayaki的过程中面临的障碍是，硬度sidat的出现源于正常(棕色)sidat (black)，这可能会导致消费者偏好的下降。unagi的纹理改进之一是用papain酶浸泡。本研究的目的是确定Shirayaki的特性是酶浸渍的结果，并确定最好的浓度和长期浸渍，以改善Shirayaki的特性。用于这项研究的3种含有papain酶(0.5、1.0和1.5%)和3种浸泡时间(5、10、15分钟)。测试参数包括proksimat水平(水、灰烬、脂肪、蛋白质水平)、总细菌、pH、纹理和有机物质。研究结果表明，papain酶的浓度和长期浸泡对改善Shirayaki的特性的最佳方法是将其在15分钟内以0.5%的浓度浸在papain酶溶液中。产生的产品共有菌落1,04 x 10 - 3, pH值7.0中,水的含量高达51,39% 18,24%脂肪,蛋白质的含量水平26,70%阿布0,85%,还原的糖分含量0,00%,暴力水平2,493。11 g - Force,可塑性57.85 g - Force味道,香味、纹理和类似的目击unagi shirayaki sidat正常(黑)的起源。
{"title":"Karakterisasi Unagi Shirayaki Berbahan Baku Ikan Sidat Dengan Perendaman Enzim Papain","authors":"Emma Rochima, Windi Damayanti","doi":"10.37905/jfpj.v2i2.6892","DOIUrl":"https://doi.org/10.37905/jfpj.v2i2.6892","url":null,"abstract":"Unagi Shirayaki bahan antara yang digunakan sebagai bahan pembuatan Unagi Kabayaki. Shirayaki yang diolah dan ditambahkan saus khusus menghasilkan produk olahan dengan teksur yang lembut dan empuk. Kendala yang dihadapi dalam mengolah unagi kabayaki adalah munculnya tekstur daging sidat yang alot berasal dari sidat abnormal (brown) yang berbeda dari sidat normal (black) yang dapat mengakibatkan penurunan tingkat kesukaan konsumen. Salah satu upaya dalam perbaikan tekstur unagi adalah dengan perendaman menggunakan enzim papain. Tujuan penelitian ini untuk mengetahui karakteristik Unagi Shirayaki hasil perendaman enzim serta untuk mengetahui konsentrasi dan lama perendaman terbaik untuk memperbaiki karakteristik Unagi Shirayaki. Sebanyak 3 perlakuan konsentrasi enzim papain (0,5, 1,0 dan 1,5%) dan 3 lama perendaman (5, 10, 15 menit) digunakan dalam penelitian ini. Parameter yang diuji meliputi kadar proksimat (kadar air, kadar abu, kadar lemak, kadar protein), total bakteri, pH, tekstur dan organoleptik. Hasil penelitian menunjukan bahwa konsentrasi dan lama perendaman enzim papain terbaik untuk memperbaiki karakteristik Unagi Shirayaki adalah perendaman menggunakan larutan enzim papain dengan konsentrasi sebesar 0.5% selama 15 menit. Produk yang dihasilkan memiliki total koloni bakteri 1,04 x 10-3, pH 7,0, kadar air sebesar 51,39%, kadar lemak 18,24%, kadar protein 26,70% kadar abu 0,85%, kadar gula reduksi 0,00%, tingkat kekerasan 2,493.11 g/Force, kekenyalan 57,85 g/Force serta rasa, aroma, tekstur, dan kenampakan yang mirip dengan unagi shirayaki asal sidat normal (black).","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128472488","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}
Salah satu tumbuhan yang berklorofil dan tumbuhnya berupa thalus adalah makroalga, alga mampu hidup pada perairan, dan meiliki pertumbuhan yang sangat cepat dengan berfotosintetis. Penelitian ini dilakukan untuk mengetahui kandungan pigmen alga Caulerpa sp di kepulauan Kei. Metode penelitian pigmen alga dengan metode kolom kromotografi . hasil yang diperoleh untuk memisahkan pigmen klorofil pada alga Caulerpa sp dengan menggunakan kromotografi kolom adalah b-karoten, xantofil, karatenoin, klorofil a dan klorofil b.
{"title":"Pigmen Klorofil Pada Alga Caulerpa sp. DiKepulauan Kei","authors":"Cenny Putnarubun, R. Valentine","doi":"10.37905/jfpj.v2i2.6855","DOIUrl":"https://doi.org/10.37905/jfpj.v2i2.6855","url":null,"abstract":"Salah satu tumbuhan yang berklorofil dan tumbuhnya berupa thalus adalah makroalga, alga mampu hidup pada perairan, dan meiliki pertumbuhan yang sangat cepat dengan berfotosintetis. Penelitian ini dilakukan untuk mengetahui kandungan pigmen alga Caulerpa sp di kepulauan Kei. Metode penelitian pigmen alga dengan metode kolom kromotografi . hasil yang diperoleh untuk memisahkan pigmen klorofil pada alga Caulerpa sp dengan menggunakan kromotografi kolom adalah b-karoten, xantofil, karatenoin, klorofil a dan klorofil b.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127140443","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}
Mita Pratiwi Nihali, R. Sulistijowati, Nikmawatisusanti Yusuf
Penelitian ini bertujuan untuk mengetahui mutu ikan tongkol (Euthynnus Affinis) yang diawetkan dengan sari daun jambu biji selama penyimpanan. Perlakuan pada penelitian ini adalah lama penyimpanan ikan tongkol dengan sari daun jambu biji 50% dengan taraf waktu 15 jam, 18 jam dan 21 jam. Penelitian ini dirancang menggunakan metode Multirater Rasch Model untuk mendapatkan data hasil mutu organoleptik dan dianalisis dengan Minifac. Data hasil mikrobiologi Total Plate Count (TPC) diperoleh melalui Rancangan Acak Lengkap (RAL) dan dianalis dengan Compare Means One-Way ANOVA. Hasil berdasarkan analisis rasch model menunjukkan bahwa penyimpanan ikan tongkol 15 jam merupakan perlakuan terbaik pada parameter kenampakan mata: bola mata rata; Insang: merah tua cemerlang dengan sedikit lendir; Daging: jaringan kuat, Tekstur: agak lunak agak elastic , dan pada peyimpanan 18 jam terbaik pada parameter bau yaitu segar spesifik ikan. Nilai mutu organoleptik lama penyimpanan 15 jam dan 18 jam memenuhi standar SNI 2729-2013. Hasil analisis mikrobiologi memberikan pengaruh nyata pada total bakteri pada penyimpanan 15 jam log 3,20 Cfu/gr, penyimpanan 18 jam log 5,22 Cfu/g, penyimpanan 21 jam log 5,67 CFU/gr dengan SNI 5 x 105.
{"title":"Pengawetan Ikan Tongkol (Euthynnus affinis) Menggunakan Sari Daun Jambu Biji (Psidium guajava) Selama Penyimpanan Suhu Ruang","authors":"Mita Pratiwi Nihali, R. Sulistijowati, Nikmawatisusanti Yusuf","doi":"10.37905/jfpj.v2i2.4573","DOIUrl":"https://doi.org/10.37905/jfpj.v2i2.4573","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui mutu ikan tongkol (Euthynnus Affinis) yang diawetkan dengan sari daun jambu biji selama penyimpanan. Perlakuan pada penelitian ini adalah lama penyimpanan ikan tongkol dengan sari daun jambu biji 50% dengan taraf waktu 15 jam, 18 jam dan 21 jam. Penelitian ini dirancang menggunakan metode Multirater Rasch Model untuk mendapatkan data hasil mutu organoleptik dan dianalisis dengan Minifac. Data hasil mikrobiologi Total Plate Count (TPC) diperoleh melalui Rancangan Acak Lengkap (RAL) dan dianalis dengan Compare Means One-Way ANOVA. Hasil berdasarkan analisis rasch model menunjukkan bahwa penyimpanan ikan tongkol 15 jam merupakan perlakuan terbaik pada parameter kenampakan mata: bola mata rata; Insang: merah tua cemerlang dengan sedikit lendir; Daging: jaringan kuat, Tekstur: agak lunak agak elastic , dan pada peyimpanan 18 jam terbaik pada parameter bau yaitu segar spesifik ikan. Nilai mutu organoleptik lama penyimpanan 15 jam dan 18 jam memenuhi standar SNI 2729-2013. Hasil analisis mikrobiologi memberikan pengaruh nyata pada total bakteri pada penyimpanan 15 jam log 3,20 Cfu/gr, penyimpanan 18 jam log 5,22 Cfu/g, penyimpanan 21 jam log 5,67 CFU/gr dengan SNI 5 x 105.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133791527","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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