scholarly journals THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

2018 ◽  
Vol 80 (4) ◽  
Author(s):  
Rohula Utami ◽  
Asri Nursiwi ◽  
Nadia Wohon
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Fish Fillet ◽  
Coating Solution ◽  
Total Plate Count ◽  
Fish Fillets ◽  
Nisin Activity

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

scholarly journals PENGARUH PENGGUNAAN ASAM ASETAT DAN EDIBLE COATING EKSTRAK BAWANG PUTIH TERHADAP KUALITAS FILLET IKAN NILA MERAH (Oreochromis niloticus) SELAMA PENYIMPANAN SUHU DINGIN

2016 ◽  
Vol 9 (1) ◽  
Author(s):  
Muhammad Luqman Al Hakim ◽  
Rofandi Hartanto ◽  
Edhi Nurhartadi
Keyword(s):  
Oreochromis Niloticus ◽  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

<p>Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih pada edible coating dan penggunaan pengawet asam asetat terhadap kualitas dan umur simpan fillet ikan nila merah selama penyimpanan suhu dingin dan mengetahui konsentrasi ekstrak bawang putih pada edible coating dan konsentrasi asam asetat yang terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi konsentrasi asam asetat dan ekstrak bawang putih. Penelitian ini terbagi menjadi dua bagian yaitu penentuan konsentrasi ekstrak bawang putih yang ditambahkan pada edible coating dan pengujian kesegaran daging ikan dengan uji TPC (Total Plate Count), pH, kadar air, TBA (Thiobarbituric Acid), TVB (Total Volatile Base), dan warna (chromameter) selama 12 hari yang diuji pada hari ke-0, 4, 8, dan 12. Hasil penelitian menunjukkan bahwa konsentrasi hambat minimum (KHM) ekstrak bawang putih adalah 20% dan konsentrasi tertinggi yang masih diterima oleh panelis adalah 30%. Perendaman fillet ikan nila merah dalam asam asetat dan pelapisan edible coating ekstrak bawang putih dapat menghambat kerusakan fisik, kimia, dan mikrobiologis sampai hari ke-8 pada suhu penyimpanan 4±1ºC. Perlakuan terbaik adalah asam asetat dengan konsentrasi 1% dan ekstrak bawang putih 20%.<br />Kata Kunci : asam asetat, edible coating, ekstrak bawang putih, nila merah, suhu rendah</p>

Gelatin Based Edible Coating: Preservation Technique for Seer (Scomberomorus guttatus) Fish Slices

2018 ◽  
Vol 55 (2) ◽  
pp. 177
Author(s):  
N. Manimehalai ◽  
G. Rajesh ◽  
S. Balasubramanian ◽  
J. Durga Devi
Keyword(s):  
Edible Coating ◽  
Plate Count ◽  
Microbial Quality ◽  
Coating Solution ◽  
Box Behnken Design ◽  
Total Plate Count ◽  
Keeping Quality ◽  
Seer Fish ◽  
Preservation Technique

The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89± 6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box - Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1oC).

scholarly journals Quality Changes of Pangasius Fillets During Ice Storage

2015 ◽  
Vol 10 (3) ◽  
pp. 109 ◽  
Author(s):  
Diah Ikasari ◽  
Theresia Dwi Suryaningrum
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Plate Count ◽  
Ice Storage ◽  
Quality Changes ◽  
Total Volatile ◽  
Chemical Parameters ◽  
Total Plate Count ◽  
Microbiological Parameters

Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.

scholarly journals MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP YANG DIRENDAM DENGAN LARUTAN KULIT BUAH MANGGIS (Gracinia mangostana Linn).

2017 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Septian Gedoan Bentalen ◽  
Hens Onibala ◽  
Netty Salindeho
Keyword(s):  
Plate Count ◽  
Fish Sample ◽  
Sample Storage ◽  
Total Volatile ◽  
Katsuwonus Pelamis ◽  
Soaking Time ◽  
Mangosteen Peel ◽  
Total Plate Count ◽  
Fish Samples

The purpose of this study was to determine the quality of smoked skipjack (Katsuwonus pelamis L) smoke pre-treated in a solution of mangosteen peel with a concentration of 3, 4 and 5%, with various soaking time, then stored and observed at 0, 3, 6, and 9 days. The results showed that the highest value of total plate count (TPC) was found in the fish sample storage for 9 days, soaking with a concentration of 3% for 30 minutes. Meanwhile, the lowest TPC value was discovered for the fish samples that did not undergo storage, and immersed in a solution of 5% for 30 minutes. Furthermore, the highest TVB value (Total Volatile bases) was detected in fish samples soaked with 3% solution of the mangosteen for 15 minutes (59.22mg N/100g) while the lowest value obtained on the fish sample marinated with 5% concentration for 15 minutes and did not experience storage (5.04mg N/100g).

Effect of extracted seaweed with ice, Caulerpa racemosa, in different concentrations of the quality of scad fish (Decapterus sp.)

2013 ◽  
Vol 1 (2) ◽  
pp. 149
Author(s):  
Saul A Serpara ◽  
I K Suwetja ◽  
S Berhimpon ◽  
Roike I Montolalu
Keyword(s):  
Storage Time ◽  
Seaweed Extract ◽  
Plate Count ◽  
Total Volatile ◽  
Caulerpa Racemosa ◽  
Ph Values ◽  
Total Plate Count ◽  
Ice Concentration ◽  
And Storage

This research aims to determine the effect of Caulerpa racemosa seaweed extract-ice to the quality of scad fish  (Decapterus spp.). The quality was measured by Total Volatile Bases (TVB-N), pH, and Total Plate Count (TPC), using 2 (two) treatments: seaweed extract concentration ( 75%, 50%, 25%, and 0%) and storage time (0, 5, 10, 15, and 20 days). The results showed that the TVB-N values ranged from 28.98 mg N/100 g (extract conc. 75%) to 34.34 mg N/100 g (extract conc. 0%) for the 20 days. The highest pH values for 20 days were obtained by concentration  0% i.e. 6.39, followed by 50% (6.34), 25% (6.31) and 75% (6.25). The highest TPC value at the 20th day was 8.1 x 106 cfu/g for 0% and the lowest was 3.1 x 103 cfu/g for 75%. Analysis of variance showed that the interaction of Caulerpa racemosa seaweed extract ice concentration and storage time has a significant effect on TVB-N, pH, and TPC value of scad fish. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan es ekstrak rumput laut Caulerpa racemosa terhadap mutu ikan layang (Decapterus sp.), melalui uji Total Volatile Base (TVB-N), pH, dan Total Plate Count (TPC) dengan menggunakan dua perlakuan yaitu persentase ekstrak rumput laut (A): 75%, 50%, 25%, 0% dan lama penyimpanan (B): 0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari. Nilai TVB-N berkisar antara 28,98 mg N/100 g (75%) sampai 34,34 mg N/100 g (0%) pada hari ke-20. Nilai pH tertinggi pada hari ke-20 diperoleh dengan perlakuan es ekstrak rumput laut 0% yaitu 6,39, diikuti dengan perlakuan 50% (6,34), 25% (6,31), dan 75% (6,25). Nilai TPC ikan layang tertinggi pada hari ke-20 adalah 8,1 x 106 cfu/g dengan perlakuan 0% es ekstrak rumput laut dan terendah yaitu 3,1 x 103 cfu/g pada perlakuan es ekstrak rumput laut 75%. Analisis sidik ragam memperlihatkan bahwa nilai TVB-N, pH, dan TPC menggunakan persentase es ekstrak rumput laut dan lama penyimpanan serta interaksi antara keduanya memberikan pengaruh yang sangat nyata.

scholarly journals Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 11 (1) ◽  
pp. 7605-7613
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Total Volatile ◽  
Total Plate Count ◽  
Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

scholarly journals Biochemical and microbiological quality of fermented silage prepared from dressing waste of Indian major carps using different concentrations of jaggery

2016 ◽  
Vol 63 (3) ◽  
Author(s):  
S. Tanuja ◽  
Anil Kumar ◽  
A. Sarkar ◽  
Sujit K. Nayak
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Plate Count ◽  
Total Volatile ◽  
Carbohydrate Source ◽  
Fermented Fish ◽  
Indian Major Carps ◽  
Total Plate Count ◽  
Major Carps

Present study investigated the shelf life of fermented silage prepared from dressing waste (gut and gills) of Indian major carps and the effect of different concentrations of jaggery as carbohydrate source, on the biochemical and microbiological changes in the silage. Fermented silage was prepared using jaggery at 10% w/w (F1) and 20% w/w (F2) concentrations. F2 had a lower crude fat and ash content. The lowest pH attained was 4.11 and 4.02 in F1 and F2 respectively by the end of 15 days. Significantly higher (p<0.05) concentration of total volatile base nitrogen (TVB-N) was observed in F2 from the 30th day of storage. The rate of auto-oxidation was also significantly higher in F2 throughout the storage period of 60 days. Total plate count (TPC) of bacteria in F1 and F2 reduced significantly till the 15th day of storage. At the end of 60 days of storage, pH reached 5.55 and 5.67 in F1 and F2 respectively, thereafter the silage was considered spoiled. The study indicated that fermented fish silage prepared from viscera and gills of Indian major caps remained shelf worthy for a period of 60 days and the use of jaggery at concentrations higher than 20% (w/w) would not be viable as it led to faster spoilage rate and increased cost of production

scholarly journals MUTU IKAN ROA (Hemirhamphus sp.) ASAP YANG ADA DI PASAR TRADISIONAL DI KOTA MANADO YANG DISIMPAN PADA SUHU RUANG

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Chlara Noni Patty ◽  
Verly Dotulong ◽  
I Ketut Suwetja
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Plate Count ◽  
Fish Processing ◽  
Total Volatile ◽  
Traditional Markets ◽  
North Sulawesi ◽  
Total Plate Count ◽  
The People

Fish is a source of food that is needed by humans because it contains a lot of protein. Protein and water contained in fish is quite high, so the fish including perishable commodities. Therefore, it is necessary to inhibit the process of decay by means of preservation and processing. Fumigation is one of the ways of fish processing that works to preserve and provide aroma with a distinctive flavor. Curing fish intended to have lasting power and gives a distinctive aroma. Roa fish or halfbeak (Hemiramphus sp.) Smoke (traditional name is Galavea) is one of the processed fish products consumed by the people who processed traditionally done by generations in North Sulawesi. Roa smoked fish processing business is done today is done with a simple technique using wood as fuel. This study aims to determine the quality of fish roa Fumes that are sold in traditional markets in the city of Manado through a test moisture content, Total Volatile Base Nitrogen (TVB-N), Total Plate Count (TPC), pH and Organoleptik during 0, 7, 14 and 21 days of storage at room temperature. The method used is descriptive exploratory method which collects data fact that has been available in the field through the records and observations in detail and then systematically analyzed data based on quantitative and qualitative data. The parameters used in this study is a test moisture content, pH, TVB-N, TPC and Appearance. With the results obtained from the analysis of the highest water content (14.4), the lowest (12.1); The highest pH test (6.75), the lowest (5.87); TVB-N test the highest (63), the lowest (41.58); The highest TPC test (39.5×103), the lowest (13×102); organoleptic highest appearance (7.4), the lowest (5.3); The highest odor organoleptic (7.9), the lowest (6.5); organoleptic taste of the highest (7.9), the lowest (6.9); organoleptic texture highest (7.5), the lowest (7.1). Keyword: Fish halfbeak (Hemiramphus sp.), Quality of Fish, Water content, pH, TVB-N, TPC, Appearance.   Ikan merupakan salah satu sumber makanan yang sangat dibutuhkan oleh manusia karena banyak mengandung protein. Kandungan protein dan air yang terdapat pada ikan cukup tinggi, sehingga ikan termasuk komoditi yang mudah busuk. Oleh karena itu, diperlukan upaya untuk menghambat proses pembusukan dengan cara pengawetan dan pengolahan. Pengasapan adalah salah satu cara pengolahan ikan yang berfungsi untuk mengawetkan serta memberi aroma dengan cita rasa yang khas. Pengasapan ikan ditujukan untuk mendapatkan daya awet dan memberi aroma yang khas. Ikan Roa atau Julung-julung (Hemirhamphus sp.) asap (nama tradisionalnya adalah Galavea) adalah salah satu produk ikan olahan yang dikonsumsi oleh masyarakat yang diolah secara tradisional yang dilakukan secara turun-temurun di Sulawesi Utara. Usaha pengolahan ikan roa asap yang dilakukan saat ini masih dilakukan dengan teknik yang sederhana dengan menggunakan kayu sebagai bahan bakarnya. Penelitian ini bertujuan untuk mengetahui mutu ikan roa asap yang di jual di pasar tradisional di kota Manado melalui uji Kadar air, Total Volatile Base Nitrogen (TVB-N), Total Plate Count (TPC), pH dan Organoleptik selama 0 hari, 7 hari, 14 hari dan 21 hari penyimpanan pada suhu ruang. Metode penelitian yang digunakan adalah metode eksploratif deskriptif yaitu mengumpulkan data fakta yang telah tersedia dilapangan melalui pancatatan dan pengamatan secara terperinci dan sitematik kemudian dilakukan analisa data berdasarkan data kualitatif dan data kuantitatif. Parameter yang digunakan dalam penelitian ini adalah Uji Kadar air, pH, TVB-N, TPC dan Organoleptik. Dengan hasil yang diperoleh dari analisa kadar air tertinggi (14,4), terendah (12,1); uji pH tertinggi (6,0), terendah (5,87); uji TVB-N tertinggi (60.9), terendah (43,26); uji TPC tertinggi (39,5×103), terendah (13×102); organoleptik kenampakan tertinggi (7,4), terendah (5,3); organoleptik bau tertinggi (7,9), terendah (6,5); organoleptik rasa tertinggi (7,6), terendah (6,9); organoleptik tekstur tertinggi (7,5), terendah (7,1). Kata Kunci: Ikan Julung-julung (Hemirhamphus sp.), Kadar Air, pH, TVB-N, TPC, Organoleptik.

scholarly journals Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

2020 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Dwi Pramsiska ◽  
Noor Harini ◽  
Sri Winarsih ◽  
Hanif Alamudin Manshur
Keyword(s):  
Design Method ◽  
Edible Coating ◽  
Plate Count ◽  
Treatment Level ◽  
Edible Coatings ◽  
Total Plate Count ◽  
Randomized Design ◽  
Two Factors ◽  
Level 1

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

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