scholarly journals The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life

2017 ◽  
Vol 26 (1) ◽  
pp. 49-53 ◽  
Author(s):  
Forouzan Nazari ◽  
Mohammad Goli
Keyword(s):  
Soybean Oil ◽  
Shelf Life ◽  
Skipjack Tuna ◽  
Tuna Fish ◽  
Oil Hydrolysis

scholarly journals Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish

2019 ◽  
Vol 25 (2) ◽  
pp. 63
Author(s):  
ARDIANSYAH ARDIANSYAH ◽  
NADIMIN NADIMIN ◽  
CHAERUNNIMAH CHAERUNNIMAH
Keyword(s):  
Experimental Study ◽  
Shelf Life ◽  
Fish Meal ◽  
Narrative Form ◽  
Tuna Fish ◽  
Critical Moisture Content ◽  
Group Design ◽  
Life Measurement ◽  
Critical Moisture ◽  
Critical Water Content

Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.

Experimental study and kinetic modeling of waste frying soybean oil hydrolysis in subcritical water

2017 ◽  
Vol 121 (2) ◽  
pp. 439-452 ◽  
Author(s):  
Luana Almeida ◽  
Marcos Lúcio Corazza ◽  
Guilherme Lanzi Sassaki ◽  
Fernando Augusto Pedersen Voll
Keyword(s):  
Experimental Study ◽  
Soybean Oil ◽  
Kinetic Modeling ◽  
Subcritical Water ◽  
Oil Hydrolysis

SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS

1999 ◽  
Vol 6 (4) ◽  
pp. 287-298 ◽  
Author(s):  
Y.B. CHE MAN ◽  
J.L. LIU ◽  
R. ABDUL RAHMAN ◽  
B. JAMILAH
Keyword(s):  
Soybean Oil ◽  
Shelf Life ◽  
Palm Olein ◽  
Potato Chips ◽  
Rbd Palm Olein

scholarly journals KUALITAS INTERNAL TELUR AYAM MB 402 YANG DIBERI RANSUM MENGANDUNG MINYAK LIMBAH IKAN CAKALANG (Katsuwonus pelamis L)

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 232
Author(s):  
Maulana E. Angkow ◽  
Jein Rinny Leke ◽  
E. Pudjihastuti ◽  
L Tangkau
Keyword(s):  
Fish Oil ◽  
Egg Yolk ◽  
Laying Hen ◽  
Internal Quality ◽  
Skipjack Tuna ◽  
Tuna Fish ◽  
Egg Weight ◽  
Tuna Fish Oil ◽  
Basal Ration

INTERNAL QUALITY OF STRAIN MB 402 LAYING HEN EGG CONSUMING DIETS CONSISTED OF CAKALANG (Skipjack Tuna) FISH OIL WASTE. The purpose of the present study was to determine the inclusion of cakalang (Skipjack tuna) fish oil waste (STO) in the diets on egg weight, egg yolk weight, and egg yellow color. A total of 100 MB 402 laying hen aged 36 weeks old were randomly allocated to 5 treatments with 5 replications, each cage unit consisting of 4 chickens. The treatments used were: basal ration without STO (R0), basal feed 99% + 1% STO (R1), basal ration 98% + 2% STO (R2), basal ration 97% + 3% STO (R3), basal ration 96% + 4% STO (R4). The variables measured were: egg weight, yolk weight, and egg yolk color. A Completely Randomized Design (CRD) was used as an experimental design. Research results showed that the inclusion of cakalang (Skipjack tuna) fish oil waste (STO) in the diets of MB 402 laying hen did not give a significant (P > 0.05) effect on egg weight, yolk weight, and egg yolk color. It can be concluded that the inclusion of  skipjack fish waste in diets up to 4% has no substantial effect on the internal quality of eggs.Keywords: Cakalang (Skipjack tuna) fish oil waste, MB 402 laying hen, egg internal quality.

scholarly journals Efektivitas penggunaan rumpon sebagai daerah penangkapan ikan di Perairan Pusong Kota Lhokseumawe

DEPIK ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 119-126
Author(s):  
Makwiyah A. Chaliluddin ◽  
Ratna M. Aprilla ◽  
Junaidi M. Affan ◽  
Abdullah A. Muhammadar ◽  
Heri Rahmadani ◽  
...  
Keyword(s):  
Purse Seine ◽  
Fishing Ground ◽  
Survey Method ◽  
Skipjack Tuna ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Direct Sampling ◽  
Euthynnus Affinis ◽  
Fish Aggregating Devices

The existence of fish aggregating devices (FADs) in a waters is able to establish a new fishing ground that potential waters. FADs are able to attract the attention of the gathering of fishes and other aquayic organisms around it, increasing the density of fish around FADs can increase the chances of successful catching operation, and therefore the FADs has benefited significantly to increase the capture fishery production significantly. The purposes of the research were to evaluate the catching composition of purse seine production  using FADs and non FADs, and to examine the fectiveness of FADs. This research was conducted on February 1 - 28, 2018 located at Pusong Waters, Lhokseumawe City. The survey  method was used in this study. The direct sampling by following the fisherman in fishing activities was performed both the purse seine with FADs and no FADs. Total purse seine catches during the research were 4,320 kg consisting of Long Jawed Mackerel (Rastrelliger sp.) 1,280 kg (29.63%), Decapterus Fish ( Decapterus sp.) 350 kg (8,107%), skipjack tuna (Katsuwonus pelamis) 845 kg (19.56 %), tuna fish (Euthynnus affinis) 720 kg (16.67%), Torpedo scad (Megalaspis cordyla) 300 kg (6.94%), Queenfish 140 kg (3.24%), and starry triggerfish (Abalistes stellaris) 685 kg (15.86%). It was concluded that the purse seine used FADs is more effective  compared to the a purse seine that does not use FADs.Keberadaan rumpon di suatu perairan mampu menarik perhatian berkumpulnya ikan dan organisme lain disekitarnya, sehingga dapat meningkatkan hasil tangkapan ikan. Penelitian ini bertujuan untuk menganalisis komposisi hasil tangkapan purse seine yang menggunakan rumpon dan purse seine yang tidak menggunakan rumpon, dan menilai efektivitas rumpon dalam mengumpulkan ikan. Penelitian ini dilaksanakan pada 01 - 28 Februari 2018 bertempat di Perairan Pusong, Kota Lhokseumawe. Metode penelitian yang digunakan adalah metode survei, yaitu dengan mengikuti nelayan dalam kegiatan penangkapan ikan, baik nelayan purse seine yang menggunakan rumpon dan nelayan purse seine yang tidak menggunakan rumpon. Data ikan hasil tangkapan yang diperoleh dihitung jumlah ikan hasil tangkapan dan diidentifikasi spesies ikan dan selanjutnya dibandingkan dengan hasil tangkapan nelayan yang menggunakan rumpon dan ikan hasil tangkapan nelayan yang tidak menggunakan rumpon. Total hasil tangkapan purse seine selama penelitian sebanyak 4.320 kg terdiri dari kembung (Rastrelliger sp.) 1.280 kg (29,63%), layang (Decapterus sp.) 350 kg (8,107%), cakalang (Katsuwonus pelamis) 845 kg (19,56%), tongkol (Euthynnus affinis) 720 kg (16,67 %), tegang ekor/tetengkek (Megalaspis cordyla) 300 kg (6,94 %), talang/daun bamboo (Scomberoides lysan) 140 kg (3,24%), dan ayam-ayam (Abalistes stellaris) 685 kg (15,86 %).  Dari kedua jenis kegiatan penangkapan ikan tersebut, maka purse seine menggunakan rumpon lebih efektif dibandingkan purse seine yang tidak menggunakan rumpon sebagai daerah penangkapan ikan.

scholarly journals THE EFFECTS OF DIFFERENT IMMERSION METHOD AND TIME ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF SKIPJACK TUNA (Katsuwonus pelamis) FISH MEAL

2013 ◽  
Vol 5 (1) ◽  
Author(s):  
Christina Litaay ◽  
Joko Santoso
Keyword(s):  
Sodium Bicarbonate ◽  
Nutritional Value ◽  
Fish Meal ◽  
Fat Content ◽  
Skipjack Tuna ◽  
Immersion Method ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Physico Chemical ◽  
The Village

<p>High fat content in a dark fleshed fish can affect on nutritional value because it can lead to odors in fish meal products. Effort Immersion (deffating) is one way to reduce fat content in fish meal products in order to reduce the products from odor. Research on methods and durations of immersion effects were conducted from October to November 2011. This study aimed to determine the best method to get quality materials skipjact tuna fish meal based on methods and durations of immersion.  Fish sampling were taken from the village of Latuhalat, Ambon-Maluku waters. Deffating process used water, 3% acetic acid, and 0.8% sodium bicarbonate. Immersion durations were 2, 4, and 6 hours. Deffating method using 0.8% sodium bicarbonate with 6 hours immersion time exhibited the best quality fish meal with protein content of 82.86% and 1.10% fat content.</p> <p>Keywords: deffating, fish meal, skipjact tuna.</p>

scholarly journals Uji Coba Produk Nugget Berbahan Dasar Ikan Cakalang (Katsuwonus Pelamis) dengan Penambahan Tepung Daun Kelor (Moringa Oleifera L)

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Henry Winnarko ◽  
Yogiana Mulyani
Keyword(s):  
Moringa Oleifera ◽  
Green Moss ◽  
Skipjack Tuna ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Fish Meat ◽  
Food Management ◽  
Hedonic Quality ◽  
Sensory Tests

Cakalang fish nuggets is a product of skipjack fish meat with dough and coating to maintain its quality. To increase the nutritional content of nuggets by adding Moringa leaf flour. The specific objectives of this study are to describe the development of skipjack-based nugget recipes by adding Moringa leaf flour, to apply skipjack tuna and Moringa leaf flour recipes, and to describe the results of sensory tests on tuna fish nugget recipes by adding Moringa leaf flour. This research was conducted at Balikpapan. This study involved 25 students majoring in Food Management as panellists. Based on the results of the hedonic test, the panellists stated that the formula 2 product with the addition of 10% Moringa flour in the production of skipjack tuna with an average value (3.97), which means panelists like it. Based on the hedonic quality test, it was concluded that the highest average results obtained in formula 3 with the addition of moringa leaf flour as much as 15% in the colour aspect (4.72) which states very green moss, in the addition of Moringa leaf flour as much as 15% in the aspect of aroma (3.96) which states scented Moringa leaves, the addition of Moringa leaf flour as much as 15% in the aspect of texture (4.04) which states solid textured, and the addition of Moringa leaf flour as much as 15% in the aspect of taste (4.20) which states savory and tastes of Moringa leaves. The suggestion for this research is the need to make labels and packaging for cakalang fish (katsuwonus pelamis) based nugget products with the addition of moringa leaf flour (moringa oleifera l) so that it can be directly marketed to the public.Keywords: Nugget, Skipjack Fish, Moringa Leaf FlourABSTRAKNugget ikan cakalang adalah produk daging ikan cakalang dengan adonan dan pelapis untuk mempertahankan kualitasnya. Untuk meningkatkan kandungan gizi nugget dengan menambahkan tepung daun kelor. Tujuan khusus penelitian ini adalah mendeskripsikan pengembangan resep nugget berbahan dasar ikan cakalang dengan penambahan tepung daun kelor, mempraktekkan resep nugget ikan cakalang dan tepung daun kelor, dan mendeskripsikan hasil uji sensori terhadap resep nugget ikan cakalang dengan penambahan tepung daun kelor. Penelitian ini menggunakan jenis penelitian kuantitatif dengan menggunakan metode eksperimental. Penelitian ini melibatkan 25 mahasiswa jurusan tata boga sebagai panelis. Hasil uji hedonik disimpulkan bahwa produk Formula 2 dengan penambahan tepung kelor 10% pada pembuatan nugget ikan cakalang dengan nilai rata-rata (3.97) yang berarti panelis suka. Berdasarkan uji mutu hedonik, disimpulkan bahwa hasil rata-rata tertinggi yang didapatkan pada formula 3 dengan penambahan tepung daun kelor sebanyak 15% pada aspek warna (4.72) yang menyatakan sangat berwarna hijau lumut, pada penambahan tepung daun kelor sebanyak 15% pada aspek aroma (3.96) yang menyatakan beraroma daun kelor, pada penambahan tepung daun kelor sebanyak 15% pada aspek tekstur (4.04) yang menyatakan bertekstur padat ,dan penambahan tepung daun kelor sebanyak 15% pada aspek rasa (4.20) yang menyatakan gurih dan berasa daun kelor. Saran untuk penelitian ini adalah perlunya pembuatan label dan kemasan untuk produk nugget berbahan dasar ikan cakalang (katsuwonus pelamis) dengan penambahan tepung daun kelor (moringa oleifera l) sehingga dapat langsung dipasarkan kepada masyarakat .Kata Kunci: Nugget, Ikan Cakalang, Tepung Daun Kelor

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