EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Laras Rianingsih ◽  
Ratna Ibrahim ◽  
Apri Dwi Anggo
Keyword(s):  
Physicochemical Properties ◽  
Salt Concentration ◽  
Proteolytic Enzyme ◽  
Salt Content ◽  
Asian Country ◽  
Fish Sauce ◽  
Color Intensity ◽  
Fermentation Time ◽  
Fermented Product ◽  
Ph Level

Fish sauce is a fermented product for seasoning that is popular in Asian country. One of the problems to produce this product is a long fermentation time up to 1 yr to 2 yr. Addition of trypsin as proteolytic enzyme and decreasing salt concentration is done to accelerate the fermentation time. This research examined the effect of trypsin addition and different salt concentrations (15 %) and the physicochemical properties of fish sauce made from sea cat fish (Arius sp.) after 45 d of fermentation. The result showed that  the higher salt and enzyme concentrations gave higher yield (48.54 %), color intensity (33.6 %) and salt content                  (24.78 %) but also gave lower TVBN (26.1 mgN per 100 g), TMA (11.14 mgN per 100 g), Ammonia (12.87 mgN per 100 g) and pH level (5.4). This result could meet the standard of fish sauce from codex on pH and salt content.

scholarly journals PEMBUATAN KECAP IKAN DARI IKAN BULU AYAM (Coilia dussumieri) DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN SARI NANAS

2020 ◽  
Vol 7 (2) ◽  
pp. 201
Author(s):  
Kurnia Sada Harahap ◽  
Apri Mujiyanti ◽  
Lia Novita Sari
Keyword(s):  
Fermentation Process ◽  
Fish Sauce ◽  
Chicken Feather ◽  
Fermentation Time ◽  
Pineapple Juice ◽  
Fish Meat ◽  
Hedonic Value ◽  
Randomized Design ◽  
Fermented Product ◽  
Long Time

Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used in this research is an experimental quantitative method. Data analysis was done by using a completely randomized design (CRD). From the results of this study, the fermentation process of  chicken feather fish sauce by adding different pineapple extract (25%, 50% and 75%) from the weight of fish meat with fermentation time of 3 days, 6 days, 9 days, 12 days and 15. day. The analysis of the chicken feather fish sauce was done by using sensory (smell, taste, color and thickness). The best research results was obtained by increasing the concentration of pineapple extract by 25% at the fermentation time of 9 days with the criteria of unique, sweet flavor and brownish fish sauce that panelists like from the addition of a concentration of 25% pineapple extract at the fermentation time of 9 days in the fish sauce. This shows that the addition of pineapple juice extract can accelerate the fermentation process besides affecting the preferred hedonic value. Keywords: Bromelain enzyme, Fermentation, Bulu ayam fish, Fishsauce

scholarly journals Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters)

2019 ◽  
Vol 9 (2) ◽  
pp. 55
Author(s):  
Jessica Tungady ◽  
Feti Fatimah ◽  
Vanda Kamu
Keyword(s):  
Processing Time ◽  
Salt Content ◽  
Thiobarbituric Acid ◽  
Effect Of Temperature ◽  
Processing Conditions ◽  
Test Analysis ◽  
Katsuwonus Pelamis ◽  
Fermentation Time ◽  
Influence Of Temperature ◽  
Fermented Product

Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Jessica Marcelina Tungady1), Feti Fatimah1), Vanda Kamu1)1)Jurusan Kimia FMIPA Universitas Sam Ratulangi*Email korespondensi: [email protected]  Diterima 1 Juli 2019, diterima untuk dipublikasi 5 Agustus 2019 Abstrak Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Penelitian ini bertujuan menganalisis pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan Cakalang (Katsuwonus pelamis) dibuat dengan berbagai kondisi pengolahan. Analisis menggunakan parameter Thiobarbituric acid (TBA) pada setiap sampel. Hasil menunjukan bilangan TBA tertinggi yaitu dengan suhu 70 , kadar garam 30% dan waktu fermentasi selama 15 hari dengan bilangan TBA sebesar 4,7439 mg malonaldehid/kg sampel dan bilangan TBA terendah yaitu yaitu dengan suhu 50 , kadar garam 20% dan waktu fermentasi 1,6 hari dengan bilangan TBA sebesar 0,9709 mg malonaldehid/kg sampel. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter Thiobarbituric acid (TBA) (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap bilangan Thiobarbituric acid (TBA) (variabel dependen) dengan hasil penelitian, berturut-turut 56,4%; 28,3%; dan 60,7%, selanjutnya adalah uji ANOVA, analisis varians (ANOVA) dilakukan pada 95% confidence interval dengan nilai signifikansi =0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00.Kata Kunci: Bakasang, ikan Cakalang, ANOVA, bilangan TBA Abstract Bakasang is a fermented product made from fish innards. In this research, aims to determine the effect of temperature, salinity and time on the processing a bakasang of Cakalang (Katsuwonus pelamis) made with various processing conditions a bakasang of Cakalang fish (Katsuwonus pelamis) was made with various processing conditions. The analysis was carried out using Thiobarbituric acid (TBA) parameters in each sample. Based on the research, the highest TBA number is at 70℃, 30% salinity and fermentation time for 15 days with TBA number of 4,7439 mg malonaldehyde /kg sample and the lowest TBA number that is with a temperature of 50℃, salt content 20% and time 1,6 day fermentation with TBA number of 0,9709 mg malonaldehyde /kg sample. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the parameters Thiobarbituric acid (TBA) (dependent variable), then some statistical methods are needed, first, the correlation test of temperature, salt content and time (independent variable) on Thiobarbituric acid (TBA) number (dependent variable) with the results of research, respectively 56,4%; 28,3%; and 60,7%, next is the ANOVA test, analysis of variance (ANOVA) was carried out at 95% confidence intervals with a significance value of α = 0,05, variable significance for temperature, salinity and time was 0,00.Keywords: Bakasang, Cakalang fish, ANOVA, TBA number

Effect of Fermentation Time on the Physicochemical Properties of Palm Oil

2016 ◽  
Vol 11 (4) ◽  
pp. 14
Author(s):  
CHIDIEBERE UCHE ◽  
E.O. EKUMANKAMA ◽  
ADAKU OGBA PROMISE ◽  
KELECHI UCHE ◽  
◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Fermentation Time

scholarly journals Influence of Salt on the Self-Organization in Solutions of Star-Shaped Poly-2-alkyl-2-oxazoline and Poly-2-alkyl-2-oxazine on Heating

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1152
Author(s):  
Tatyana Kirila ◽  
Anna Smirnova ◽  
Alla Razina ◽  
Andrey Tenkovtsev ◽  
Alexander Filippov
Keyword(s):  
Phase Separation ◽  
Salt Concentration ◽  
Monomer Unit ◽  
Salt Content ◽  
The Self ◽  
Self Organization ◽  
Phase Separation Temperature ◽  
The Core ◽  
Separation Temperature ◽  
Water Salt

The water–salt solutions of star-shaped six-arm poly-2-alkyl-2-oxazines and poly-2-alkyl-2-oxazolines were studied by light scattering and turbidimetry. The core was hexaaza[26]orthoparacyclophane and the arms were poly-2-ethyl-2-oxazine, poly-2-isopropyl-2-oxazine, poly-2-ethyl-2-oxazoline, and poly-2-isopropyl-2-oxazoline. NaCl and N-methylpyridinium p-toluenesulfonate were used as salts. Their concentration varied from 0–0.154 M. On heating, a phase transition was observed in all studied solutions. It was found that the effect of salt on the thermosensitivity of the investigated stars depends on the structure of the salt and polymer and on the salt content in the solution. The phase separation temperature decreased with an increase in the hydrophobicity of the polymers, which is caused by both a growth of the side radical size and an elongation of the monomer unit. For NaCl solutions, the phase separation temperature monotonically decreased with growth of salt concentration. In solutions with methylpyridinium p-toluenesulfonate, the dependence of the phase separation temperature on the salt concentration was non-monotonic with minimum at salt concentration corresponding to one salt molecule per one arm of a polymer star. Poly-2-alkyl-2-oxazine and poly-2-alkyl-2-oxazoline stars with a hexaaza[26]orthoparacyclophane core are more sensitive to the presence of salt in solution than the similar stars with a calix[n]arene branching center.

scholarly journals Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi

2019 ◽  
Vol 4 (1) ◽  
pp. 15-18
Author(s):  
Kinanti Ayu Puji Lestari ◽  
Surahmaida . ◽  
Rizky Darmawan ◽  
Lailatus Sa’diyah
Keyword(s):  
Physicochemical Properties ◽  
Metabolic Process ◽  
Fermentation Time ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee

scholarly journals Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 12-18
Author(s):  
A. I. Chirsanova ◽  
A. V. Boistean ◽  
N. Chiseliță ◽  
R. Siminiuc
Keyword(s):  
Physicochemical Properties ◽  
Glycemic Index ◽  
Control Sample ◽  
Titratable Acidity ◽  
Laboratory Method ◽  
Beta Glucan ◽  
Food Category ◽  
Fermentation Time ◽  
Beta Glucans ◽  
Low Glycemic Index

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

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

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.

scholarly journals Design of Monitoring System for Salt Concentration in Milkfish Ponds using Android

2019 ◽  
Vol 9 (2) ◽  
pp. 42-46
Author(s):  
Nuzlya Ramadhana
Keyword(s):  
Water Quality ◽  
Water Content ◽  
Monitoring System ◽  
Salt Concentration ◽  
Sea Water ◽  
Salt Content ◽  
Temperature Sensors ◽  
Fish Mortality ◽  
Measuring Instruments ◽  
Ph Sensors

In the cultivation of milkfish, water quality is very concerned about in order to minimize fish mortality when cultivated. Several important factors in the cultivation of milkfish are the level of salt content in the water, temperature and pH. Currently, farmers monitor water quality manually by coming directly to see water quality. If there are dead fish, the cultivator will replace the new water. This will have an impact on fish production which will decrease. The milkfish pond uses brackish water for pond waters. The salt content is between the sea water content and the fresh water content. The grade level may change from season to season. This change is due to biological processes that occur in these waters as well as the interaction between pond waters and the surrounding environment. The results showed that the results of the design of the salt concentration monitoring system in the milkfish ponds that have been carried out using Arduino Uno, conductivity sensors, pH sensors, temperature sensors, wifi modules, Mi-Fi and Smartphones to access android applications. The results of testing the microcontroller functionality that have been made are in accordance with the design and are running well. The system designed to transmit information in the form of salinity values, pH sensors, temperature sensors and TDS values ??with sensor accuracy that is linear with measurement results using conventional measuring instruments with the highest error values ??of 1.3%, 2.06%, 0.702% and 1.5 respectively. %.

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