The Effect of Moringa oleifera Leaves Addition on The Characteristic of Tuna (Thunnus albacares) Fishball

Abstract Indonesia has many potential marine source, such as tuna (Thunnus albacares) fish, and supported with rich biodiversity including Moringa oleifera leaves. Tuna fish is a very potential protein source which can be develop in many potential food product, such as fishball. This research was conducted to determine the effect of Moringa oleifera leaves addition on the characteristic of tuna fishball. The fishball were made from tuna fish, mixed with local flour, i.e. modified cassava flour (mocaf) flour, tapioca flour, and sago flour. Fresh moringa leaves was added to fishball with three different concentration (10%,20%,30%) and followed by the evaluation of chemical characteristic, including water content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, and sensory characteristic, including hedonic test and descriptive test. The chemical analysis of the fishball showed that the addition of moringa leaves increased the water content to 4.84%, protein content to 7.25%, antioxidant activity to 3.03% and decreased the fat content to 0.18%. The most preferred fishball product from the sensory analysis was the fishball with 10% moringa leaves addition. The hedonic sensory test showed that the overall acceptance of the fishball with 10% moringa leaves addition was not significantly different with the fishball without moringa leaves addition. This study indicated that a healthy fishball could be made from tuna fish mixed with local flour and moringa leaves.

Download Full-text

PENGARUH TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9472 ◽

2019 ◽

Vol 2 (2) ◽

pp. 226

Author(s):

Yulis Adrianti ◽

Tamrin Tamrin ◽

Kobajashi Togo Isamu

Keyword(s):

Protein Content ◽

Water Content ◽

Block Design ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Frying Time ◽

Tuna Fish ◽

Average Value ◽

Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%, kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia

Download Full-text

PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica)

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12966 ◽

2019 ◽

Vol 2 (1) ◽

pp. 106

Author(s):

Nelis Oetavi A. ◽

Khusnul Khotimah ◽

Elfi Anis Saati

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Beta Vulgaris ◽

Block Design ◽

Meat Product ◽

Food Product ◽

Fat Content ◽

Raw Material ◽

Coturnix Coturnix ◽

Randomized Block Design

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.

Download Full-text

Kajian Pembuatan Cookies dengan Penambahan Bubur Bayam Merah (Amaranthus gangeticus) sebagai Sumber Antioksidan

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.5477 ◽

2017 ◽

Vol 2 (4) ◽

pp. 446-453

Author(s):

Muhammad Luthfi ◽

Yanti Meldasari Lubis ◽

Yuliani Aisyah

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur bayam merah (Amaranthus gangeticus) dan penambahan margarin terhadap karakteristik mutu kimia dan organoleptik cookies yang dihasilkan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari dua faktor, yaitu faktor pertama konsentrasi bubur bayam merah (B) yang terdiri dari 3 taraf yaitu (B1= 10%, B2= 20%, B3= 30%). Faktor kedua yaitu konsentrasi margarin (M) yang terdiri dari 3 taraf yaitu (M1 = 35%, M2 = 45%, M3 = 55%). Dengan demikian terdapat 9 kombinasi perlakuan dengan jumlah ulangan sebanyak 3 kali, sehingga diperoleh 27 satuan percobaan. Dari hasil penelitian, perlakuan terbaik ditentukan berdasarkan nilai organoleptik yang meliputi warna, aroma, rasa dan tekstur. Hasil menunjukkan bahwa perlakuan penambahan konsentrasi bubur bayam merah 10% dan konsentrasi margarin 45% menghasilkan kadar air 3,72%, kadar abu 1,90%, kadar lemak 20,4%, kadar serat kasar 7,7%, kadar protein 7%, aktivitas antioksidan 14,11%, serta nilai organoleptik warna 3,63 (suka), aroma 3,52 (suka), rasa 3,67 (suka) dan tekstur 3,83 (suka). Abstract. This study aimed to determine the effect of red spinach (Amaranthus gangeticus) and addition of margarine to the chemical and organoleptic characteristics of cookies produced. This research was conducted using a Group Randomized Design (RAK) consisting of two factors. Tthe first factor was red spinach concentration (B) consisting of 3 levels (B1 = 10%, B2 = 20%, B3 = 30%). The second factor was the concentration of margarine (M) consisting of 3 levels (M1 = 35%, M2 = 45%, M3 = 55%). Therefore, there were 9 treatment combinations with triplicates resulting 27 experimental units. The best treatment was chosen based on organoleptic values of color, aroma, taste and texture. The results showed that the addition of 10% red spinach concentration and 45% margarine concentration produced 3.72% water content, ash content 1.90%, fat content 20.4%, crude fiber content 7.7%, protein content 7%, antioxidant activity 14,11%, organoleptic values: color 3.63 (like), aroma 3.52 (like), taste 3.67 (like), and texture 3.83 (like).

Download Full-text

Pengaruh Jenis Ikan dan Metode Pembuatan Abon Ikan terhadap Karakteristik Mutu dan Tingkat Penerimaan Konsumen

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i3.4024 ◽

2017 ◽

Vol 2 (3) ◽

pp. 244-256

Author(s):

Huthaimah Huthaimah ◽

Yusriana Yusriana ◽

Martunis Martunis

Keyword(s):

Protein Content ◽

Water Content ◽

Significant Influence ◽

Production Method ◽

Fat Content ◽

Ash Content ◽

Quality Characteristic ◽

Acceptance Test ◽

Tuna Fish ◽

Randomized Design

Abstrak.Abon ikan merupakan produk olahan hasil perikanan yang dibuat dari daging ikan, atau olahan ikan yang diberi bumbu. Abon diolah dengan cara perebusan, penggorengan, pengepresan atau pemisahan minyak. Produk yang dihasilkan mempunyai bentuk lembut, rasa enak, dan memiliki dayaawet yang relatif lama. Jenis ikan yang baik untuk pembuatan abon adalah jenis ikan yang mempunyai serat yang kasar dan tidak mengandung banyak duri. Pada proses pemasakan abon ikan, selain penggorengan juga dapat dilakukan dengan metode penyangraian. Kedua metode ini akan mempengaruhi karakteristik mutu organoleptik produk abon yang di hasilkan.Tujuan dari penelitian ini adalah untuk mengkaji pengaruh jenis ikan dan metode pembuatan abon ikan, terhadap karakteristik mutu dan organoleptik.Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan.Faktor pertama yaitu metode pembuatan (P) yang terdiri dari 2 taraf yaitu metode penggorengan (P1) dan metode penyangaraian (P2).Faktor kedua yaitu jenis ikan (I) yang terdiri dari 2 taraf yaitu ikan tuna (I1) dan ikan tongkol (I2).Dari dua faktor perlakuan diperoleh unit percobaan yang berjumlah 2x2= 4 perlakuan, sehingga didapatkan ulangan sebanyak 3 kali dan diperoleh 12 satuan percobaan. Analisis yang dilakukan meliputi: kadar air, kadar abu, kadar protein, kadar lemak, serta uji organoleptik berupa uji kesukaan (skala hedonik) terhadap warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa pada jenis ikan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, organoleptik rasa dan tekstur. Sedangkan pada kadar air, kadar abu, organoleptik warna dan aroma berpengaruh tidak nyata (P0,05). Pada metode pembuatan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, kadar abu, dan organoleptik warna, aroma, rasa dan tekstur sedangkan kadar protein berpengaruh nyata (P0,05). Interaksi antara jenis ikan dan metode pembuatan berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa dan tekstur, sedangkan kadar protein, kadar lemak dan abu berpengaruh tidak nyata (P0,05).EFFECTS OF THE METHODS USED IN SHREDDED FISH PROCESSING ON QUALITY CHARACTERISTICS AND LEVEL OF CUSTOMERS’ ACCEPTANCE Abstract Shredded fish one of processed fishery products made from fish meat or processed fish which are added with some additional ingredients. Shredded is processed by boiling, frying, pressing, or oil separation. This process produces a soft, tasty, and durable product. The species of fish that are suitable for this process are fish which have crude fiber and little pin bone. There are two common ways that can be used to make shredded fish i.e. frying or roasting. The use of these two methods will affect quality characteristic of organoleptic produced by the product. This study aimed at finding out the effects of types of methods and fish used in the process of making shredded fish. The experimental design employed in this study was Completely Randomized Design (CRD) with two factors. The first factor was production method (P) which consists of 2 levels i.e. frying method (P1) and roasting method (P2). The second factor was the species of fish (I) consisting two level i.e. Tuna fish (II) and Tongkol (another type of tuna) Fish. From two treatment factors, there were 2 x 2 = 4 treatment units, so there was 3 replications which resulted 12 experiment units. The analyses covered several components i.e. water content, ash content, protein content, fat content, as well as organoleptic test in a form of food acceptance test (hedonic scale) towards color, aroma, taste, and texture. The results showed that the types of fish used give significant effect (P≤0.01) on fat content, organoleptic taste, and texture. In addition, water content, ash content, organoleptic color and aroma have insignificant correlation (P0.05). The method used also showed significant influence (P≤0.01) towards fat content, ash content, and organoleptic of color, aroma, taste and texture, Besides, protein content also had significant influence (P0.05). The interaction between the species of fish and the processing method showed a significant influence on organoleptic of color, aroma, taste, and texture. Meanwhile, protein content, fat content, and ash content did not give significant influence (P0.05).

Download Full-text

Komposisi Proksimat pada Tiga Varietas Tepung Labu Kuning (Cucurbita Sp)

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v6i1.2679 ◽

2020 ◽

Vol 6 (1) ◽

pp. 097

Author(s):

Tiana Fitrilia

Keyword(s):

Shelf Life ◽

Protein Content ◽

Water Content ◽

Proximate Composition ◽

Food Product ◽

Fat Content ◽

Ash Content ◽

Sodium Metabisulfite ◽

Energy Value

Pumpkin is a horticultural product that contains many components of nutrients. Making pumpkin flour is expected to extend the shelf life and can be widely used in food product applications. This study aims to make flour from three varieties of pumpkin (Pumpkin, Kabocha and Butternut) and than knowing the proximate composition of each pumpkin flour. The methode used in making flour was started with soaking pumpkin in sodium metabisulfite and drying using Tray Dryer. The results showed that the proximate composition of Pumpkin, Kabocha and Butternut sequentiall had water content value 14.18%; 11.02% and 13.28%, ash content 8.05%; 10.0% and 8.88%, fat content 4.51%; 1.58% and 1.55%, protein content 11.56%; 14.74% and 7.32%, carbohydrate 61.71%; 62.62% and 68.97% and energy value 333.64 kal; 323.61 kal and 319.12 kal.Keywords: Pumpkin, pumpkin flour, proximate

Download Full-text

Analisis Mutu Bakso Ikan Home Industri dan Komersil Di Babakan Raya Bogor

Jurnal FishtecH ◽

10.36706/fishtech.v8i1.7912 ◽

2019 ◽

Vol 8 (1) ◽

pp. 7-11

Author(s):

Stevy Imelda Murniati Wodi ◽

Eko Cahyono ◽

Nurfaida Kota

Keyword(s):

Content Analysis ◽

Protein Content ◽

Water Content ◽

Food Product ◽

Fat Content ◽

Commercial Product ◽

Adult Fish ◽

Commercial Fish ◽

Descriptive Method

Fish balls is a food product that popular and favored by children or adult. Fish balls usually produced as a home industry or commercial product. The aims of this research are to figure out the quality of the home industry or commercial fish ball at Babakan Raya Bogor. This research using a descriptive method. The best score for home industry category, water content analysis for sample A (51.20%), ash analysis for sample A (2.13%), for commercial category, the best fat content is for sample A (0.27%), protein content is for sample A (12.52%) and for carbohydrate by difference is for sample A (18.62%).

Download Full-text

UTILIZING OF DARK MEAT TUNA FISH (Thunnus sp. ) AND TRASH FISH SURIMI IN THE PROCESSING OF FISH BURGER

KnE Life Sciences ◽

10.18502/kls.v1i0.86 ◽

2015 ◽

Vol 2 (1) ◽

pp. 53

Author(s):

Fredy Pattipeilohy ◽

Angcivioletta Moniharapon

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Tuna Fish ◽

Fish Flesh ◽

Randomized Design ◽

Trash Fish ◽

Control Research ◽

Minced Fish ◽

Fish Burger

Trash fish as by-catch includes a wide variety of species caught in shrimp fishing and usually is under utilizied while produced in a great number. Weakness of trash fish are small in measure with bone system, big husk and scale which resulting amount of yield flesh to be utilized relative small. So that, in processing a product require addition of order fish flesh. The objectives of this research were to study the amount of yield of minced fish that can utilizied for fish burger, quality and calory value of the product, and the level of panelists acceptance. Fish burger made from trash fish, used 2 (two) species as gulamah / Silver Pennah Croaker (Argyrosomus amoyensis), senangin / Fourfinger Threadfin (Elentheroma tetradactylum), and dark meat of Tuna (Thunnus sp). Minced fish of these two species was mixed with tuna flesh by ratio 1:1 (gulamah tuna) (A1), 1:2 (senangin tuna) (A2), 1:3 (gulamah tuna) (A3), 1:4 (senangin tuna) (A4), trash minced fish (gulamah senangin) (A5) and dark meat tuna minced fish (A6) as control. Research design applied was Complete Randomized Design with 4 replications. The result showed that amount of yield of minced fish are 47.8 % gulamah), 33.9 % (senangin) and 4.4 % (dark meat of tuna). The quality of fish burger products water content 46.00-53.93 %, protein content 12.78- 20.84%, fat content 12.83-19.52%, ash content 2.32-3.33%, and carbohydrate content 11.61- 17.36% (by-difference). Calory value 253.8-286.9 kcal. Sensory/orgaoleptic test value of this product is 7,04. – 7,93 (aspire). Treatment of minced of gulamah mixed with tuna 1:3 (A3), the fish burger with the best quality as it was by indicated by the water content 50.22%, protein content 20.84% and fat content 12.83%. Keywords : Dark meat tuna, trash fish, minced fish, amount of yield, fish burger

Download Full-text

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

JURNAL PENDIDIKAN GLASSER ◽

10.32529/glasser.v2i2.20 ◽

2018 ◽

Vol 2 (2) ◽

Author(s):

SULASMI ANGGO

Keyword(s):

Protein Content ◽

Water Content ◽

Water Solubility ◽

Gravimetric Method ◽

Fat Content ◽

Carbohydrate Content ◽

Dust Content ◽

Total Dust ◽

Physical Chemical ◽

Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Download Full-text

PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p02 ◽

2018 ◽

Vol 7 (1) ◽

pp. 12

Author(s):

Utafiyani . ◽

Ni Luh Ari Yusasrini ◽

I Gusti Ayu Ekawati

Keyword(s):

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Green Bean ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

Download Full-text

PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

ZIRAA'AH MAJALAH ILMIAH PERTANIAN ◽

10.31602/zmip.v46i3.5364 ◽

2021 ◽

Vol 46 (3) ◽

pp. 336

Author(s):

Restu Yuda Bakrie

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Water Content ◽

Salt Content ◽

Fat Content ◽

Traditional Food ◽

Fish Meat ◽

Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

Download Full-text