Andi Nur Afia Alfionita, Patang Patang, E. S. Kaseng
The river is one of the natural resources that are beneficial to human life, such as in agriculture and aquaculture processes, particulary in the Jeneberang River. Along the Jeneberang River flow, be found a rice fields area, mining and resident settlements which causes the entry of organic matter into river flow bodies. The purpose of this study was to determine the level of eurofication that occurred in the Jeneberang River and also to determine the effect of eutrophication on water quality in that river. This research was descriptive research using survey methods, this research was carried out by taking water samples at five stations namely, upstream, middle and downstream. The results showed that eutrophication had occurred in the Jenebrang River and was at the hypertrophic status. In addition, the results of the regression test showed that eutrophication had a significant take effect on dissolved oxygen content and Ph on the Jeneberang river. However, eutrophication does no significant effect on abundance plankton, and temperature.
{"title":"PENGARUH EUTROFIKASI TERHADAP KUALITAS AIR DI SUNGAI JENEBERANG","authors":"Andi Nur Afia Alfionita, Patang Patang, E. S. Kaseng","doi":"10.26858/JPTP.V5I1.8190","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8190","url":null,"abstract":"The river is one of the natural resources that are beneficial to human life, such as in agriculture and aquaculture processes, particulary in the Jeneberang River. Along the Jeneberang River flow, be found a rice fields area, mining and resident settlements which causes the entry of organic matter into river flow bodies. The purpose of this study was to determine the level of eurofication that occurred in the Jeneberang River and also to determine the effect of eutrophication on water quality in that river. This research was descriptive research using survey methods, this research was carried out by taking water samples at five stations namely, upstream, middle and downstream. The results showed that eutrophication had occurred in the Jenebrang River and was at the hypertrophic status. In addition, the results of the regression test showed that eutrophication had a significant take effect on dissolved oxygen content and Ph on the Jeneberang river. However, eutrophication does no significant effect on abundance plankton, and temperature.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129504533","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}
Salmanuddin Salmanuddin, Mohammad Wijaya, Kadirman Kadirman
This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting protein egg pindang content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%
{"title":"DAYA TERIMA TELUR PINDANG DENGAN PENAMBAHAN BUBUK DAUN JAMBU BIJI (Psidium Guajava Linn)","authors":"Salmanuddin Salmanuddin, Mohammad Wijaya, Kadirman Kadirman","doi":"10.26858/JPTP.V5I1.8194","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8194","url":null,"abstract":"This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting protein egg pindang content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130065664","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 adalah Penelitian Tindakan Kelas yang bertujuan untuk mengetahui peningkatan aktivitas dan hasil belajar siswa kelas ATPH X vegetatif SMK Negeri 5 Jeneponto melalui model pembelajaran kooperatif tipe STAD. Subjek penelitian ini terdiri dari 23 siswa kelas X ATPH, menggunakan teknik pengumpulan data observasi dan tes pada akhir setiap siklus sesuai dengan materi yang diajarkan. Prosedur penelitian meliputi tahapan (a) perencanaan, (b) implementasi, (c) observasi, dan (d) refleksi. Hasil penelitian menunjukkan bahwa penerapan model pembelajaran kooperatif STAD (Student team achievement divisons) dapat meningkatkan aktivitas siswa dan hasil belajar. Hal ini dapat dilihat pada kegiatan Siklus I dan Siklus II dan hasil belajar siswa meningkat.
{"title":"Peningkatan Keaktifan dan Hasil Belajar Siswa Dengan Metode Stad (Student Team Achievement Divisions) Pada Mata Pelajaran Vegetatif Di Kelas X ATPH SMK Negeri 5 Jeneponto","authors":"Nur Amin Mangka, Andi Sukainah, Nurmila Nurmila","doi":"10.26858/JPTP.V5I2.9629","DOIUrl":"https://doi.org/10.26858/JPTP.V5I2.9629","url":null,"abstract":"Penelitian ini adalah Penelitian Tindakan Kelas yang bertujuan untuk mengetahui peningkatan aktivitas dan hasil belajar siswa kelas ATPH X vegetatif SMK Negeri 5 Jeneponto melalui model pembelajaran kooperatif tipe STAD. Subjek penelitian ini terdiri dari 23 siswa kelas X ATPH, menggunakan teknik pengumpulan data observasi dan tes pada akhir setiap siklus sesuai dengan materi yang diajarkan. Prosedur penelitian meliputi tahapan (a) perencanaan, (b) implementasi, (c) observasi, dan (d) refleksi. Hasil penelitian menunjukkan bahwa penerapan model pembelajaran kooperatif STAD (Student team achievement divisons) dapat meningkatkan aktivitas siswa dan hasil belajar. Hal ini dapat dilihat pada kegiatan Siklus I dan Siklus II dan hasil belajar siswa meningkat.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130241061","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}
This study aims to determine the effect of adding bamboo shoot flour to moisture content, ash content, protein, fiber, potassium and hedonic quality. The sample used that is noodles with a variation of the concentration of bamboo shoot flour 10%, 15% and 20%. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study was the analysis of variance which analyzed using SPSS version 22. The results showed that for water content, ash content, protein, fiber, potassium and hedonic quality were most preferred by panelists namely in treatment C with the addition of bamboo shoot flour 30g
{"title":"PENGARUH PENAMBAHAN TEPUNG REBUNG (Gigantochloa apus) TERHADAP MUTU MIE BASAH","authors":"Eka Andrasari, Lahming Lahming, R. Fadilah","doi":"10.26858/JPTP.V5I1.8191","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8191","url":null,"abstract":"This study aims to determine the effect of adding bamboo shoot flour to moisture content, ash content, protein, fiber, potassium and hedonic quality. The sample used that is noodles with a variation of the concentration of bamboo shoot flour 10%, 15% and 20%. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study was the analysis of variance which analyzed using SPSS version 22. The results showed that for water content, ash content, protein, fiber, potassium and hedonic quality were most preferred by panelists namely in treatment C with the addition of bamboo shoot flour 30g","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114827577","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 usaha pemerintah bersama petani dalam rangka membangun kemandiriannya adalah dengan membentuk kelompok-kelompok tani di pedesaan. Tujuan penelitian ini adalah untuk mengetahui peran kelompok tani yang paling dirasakan oleh anggotanya. Metode analisis yang digunakan dalam penelitian ini adalah metode analisis deskriptif dengan pendekatan kualitatif. Hasil penelitian menunjukan bahwa peran kelompok tani yang yang paling dirasakan oleh anggota kelompok tani adalah sebagai kelas/ wahana belajar dan wahana kerjasama.
{"title":"Peran Kelompok Tani Terhadap Kondisi Perekonomian Petani","authors":"Kasdir Maulana","doi":"10.26858/JPTP.V5I2.9671","DOIUrl":"https://doi.org/10.26858/JPTP.V5I2.9671","url":null,"abstract":"Salah satu usaha pemerintah bersama petani dalam rangka membangun kemandiriannya adalah dengan membentuk kelompok-kelompok tani di pedesaan. Tujuan penelitian ini adalah untuk mengetahui peran kelompok tani yang paling dirasakan oleh anggotanya. Metode analisis yang digunakan dalam penelitian ini adalah metode analisis deskriptif dengan pendekatan kualitatif. Hasil penelitian menunjukan bahwa peran kelompok tani yang yang paling dirasakan oleh anggota kelompok tani adalah sebagai kelas/ wahana belajar dan wahana kerjasama.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134028265","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}
The purpose of this study was to determine the effect adding gruel of basil leave to the nutritional content of sago crackers. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of the adding gruel of basil leave, namely: 0% (Control), 10%, 15%, and 20%. The parameters observed in this study were chemical analysis (water content, levels of provitamin A (β-carotene), phosphorus content, antioxidant content) and organoleptic value of sago crackers. The results showed that the concentration of adding gruel of basil leave affect water content, levels of provitamin A, especially β-carotene, phosphorus levels, and antioxidant levels of sago crackers. Likewise, on the results of acceptance or the level of panelist fondness. The best treatment, in terms of chemical analysis and organoleptic test, is sago crackers with the addition of 10% concentration of adding gruel of basil leave, with a value water content of 7.96%, provitamin A content (β-carotene) level of 1.96%, phosphorus content of 0.045%, and 3.98% antioxidant content, fondness value of color 3.23, fondness value of aroma 3.65, fondness value of flavour 3.87, and fondness value of texture 3.93
{"title":"PENGARUH PENAMBAHAN BUBUR DAUN KEMANGI ( Ocimim basilicum L. ) TERHADAP KANDUNGAN GIZI KERUPUK SAGU","authors":"Hijra Wijaraya, Muhammad Wiharto Caronge, M. Rais","doi":"10.26858/JPTP.V5I1.8192","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8192","url":null,"abstract":"The purpose of this study was to determine the effect adding gruel of basil leave to the nutritional content of sago crackers. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of the adding gruel of basil leave, namely: 0% (Control), 10%, 15%, and 20%. The parameters observed in this study were chemical analysis (water content, levels of provitamin A (β-carotene), phosphorus content, antioxidant content) and organoleptic value of sago crackers. The results showed that the concentration of adding gruel of basil leave affect water content, levels of provitamin A, especially β-carotene, phosphorus levels, and antioxidant levels of sago crackers. Likewise, on the results of acceptance or the level of panelist fondness. The best treatment, in terms of chemical analysis and organoleptic test, is sago crackers with the addition of 10% concentration of adding gruel of basil leave, with a value water content of 7.96%, provitamin A content (β-carotene) level of 1.96%, phosphorus content of 0.045%, and 3.98% antioxidant content, fondness value of color 3.23, fondness value of aroma 3.65, fondness value of flavour 3.87, and fondness value of texture 3.93","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130892570","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}
This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.
{"title":"UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER","authors":"Maryam Jamilah, Kadirman Kadirman, R. Fadilah","doi":"10.26858/JPTP.V5I1.8200","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8200","url":null,"abstract":"This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126728956","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}
Abdul Khasman Basri, Kadirman Kadirman, J. Jamaluddin
Inadequate disposal of livestock manure has caused environmental pollution around the village, both water, soil and air (smell). Animal waste in the form of liquid is deliberately flowed into the river while solid waste is left piled up around the cage. The occurrence of odor and pollution is sometimes triggered social conflict, with complaints from local communities. With a population of 35 head of cattle for a farmer group, assuming the average per cow yields 15 kg of solid waste, the waste produced can reach approximately 525 kg per day. The lack of knowledge and the low educational background of the cattle ranchers in the Arabica Village makes the awareness of the environment to be lacking, as well as the technology of processing animal waste and the benefits. Biogas Reaktors of animal waste, although they have heard but lack of knowledge of how to make biogas installations and the assumption that the budget is spent to build the technology makes them prefer to allocate these funds to other things in order for the survival of livestock business can be sustainable. By looking at the existing potential, of course, if managed properly, Arabica Village can become an energy independent village and is a new business opportunity, for biogas products and residues from the installation of biogas in the form of organic fertilizer.
{"title":"RANCANG BANGUN REAKTOR BIOGAS SKALA RUMAH TANGGA","authors":"Abdul Khasman Basri, Kadirman Kadirman, J. Jamaluddin","doi":"10.26858/JPTP.V5I1.8198","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8198","url":null,"abstract":"Inadequate disposal of livestock manure has caused environmental pollution around the village, both water, soil and air (smell). Animal waste in the form of liquid is deliberately flowed into the river while solid waste is left piled up around the cage. The occurrence of odor and pollution is sometimes triggered social conflict, with complaints from local communities. With a population of 35 head of cattle for a farmer group, assuming the average per cow yields 15 kg of solid waste, the waste produced can reach approximately 525 kg per day. The lack of knowledge and the low educational background of the cattle ranchers in the Arabica Village makes the awareness of the environment to be lacking, as well as the technology of processing animal waste and the benefits. Biogas Reaktors of animal waste, although they have heard but lack of knowledge of how to make biogas installations and the assumption that the budget is spent to build the technology makes them prefer to allocate these funds to other things in order for the survival of livestock business can be sustainable. By looking at the existing potential, of course, if managed properly, Arabica Village can become an energy independent village and is a new business opportunity, for biogas products and residues from the installation of biogas in the form of organic fertilizer.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125926435","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}
The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and cracker water content. The results showed that river sand kali and mountain sand can change the texture of crackers through roasting, because of the heat transfer from the heating wall in the sand so that it affects the moisture content and starch content in roasted crackers, in the roasting process, the temperature affects the texture of the crackers produced where good temperature id use is 140 OC for kali sand times and 160 OC for mountain sand with a time of 20 and 25 seconds.
{"title":"PERUBAHAN TEKSTUR KERUPUK UDANG MENGGUNAKAN PASIR KALI DAN PASIR GUNUNG SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN","authors":"Sudirman Rachim, J. Jamaluddin, Kadirman Kadirman","doi":"10.26858/JPTP.V5I1.8195","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8195","url":null,"abstract":"The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and cracker water content. The results showed that river sand kali and mountain sand can change the texture of crackers through roasting, because of the heat transfer from the heating wall in the sand so that it affects the moisture content and starch content in roasted crackers, in the roasting process, the temperature affects the texture of the crackers produced where good temperature id use is 140 OC for kali sand times and 160 OC for mountain sand with a time of 20 and 25 seconds.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116557896","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}
This study aims to determine the effect of skipjack fish immersion in palm lontar vinegar solution with different storage times at the level of histamine produced. The research design used was Randomized Block Design (RBD). The parameters tested were histamine levels and total mesophyll bacteria. The concentration of vinegar solution at each storage time which had the lowest histamine and the lowest total bacteria was 10% with an average value of 17.34 mg / kg histamine and 4.3 log cfu / ml total bacteria, but a concentration of 6% could inhibit histamine formation. Total mesophyll bacteria were positively correlated with histamine levels in fish, so mesophyll bacteria affected the increase in histamine produced.
{"title":"APLIKASI VINEGAR NIRA LONTAR (Borassus flabellifer) UNTUK MENGHAMBAT HISTAMIN PADA IKAN CAKALANG (Katsuwonus pelamis)","authors":"Nur Amaliah, Lahming Lahming, A. Sukainah","doi":"10.26858/JPTP.V5I1.8197","DOIUrl":"https://doi.org/10.26858/JPTP.V5I1.8197","url":null,"abstract":"This study aims to determine the effect of skipjack fish immersion in palm lontar vinegar solution with different storage times at the level of histamine produced. The research design used was Randomized Block Design (RBD). The parameters tested were histamine levels and total mesophyll bacteria. The concentration of vinegar solution at each storage time which had the lowest histamine and the lowest total bacteria was 10% with an average value of 17.34 mg / kg histamine and 4.3 log cfu / ml total bacteria, but a concentration of 6% could inhibit histamine formation. Total mesophyll bacteria were positively correlated with histamine levels in fish, so mesophyll bacteria affected the increase in histamine produced.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131495438","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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