scholarly journals The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality

2011 ◽  
Vol 9 (1) ◽  
pp. 26-32
Author(s):  
AVE SONIA RAHMAN ◽  
TJAHJADI PURWOKO ◽  
ESTU RETNANINGTYAS NUGRAHENI
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Morinda Citrifolia ◽  
Plate Count ◽  
Dilution Method ◽  
Beef Quality ◽  
Fresh Meat ◽  
Randomized Design ◽  
Ethanol Extracts ◽  
And Storage

Rahman AS, Purwoko T, Nugraheni ER. 2011. The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality. Biofarmasi 9: 26-32. The high protein content of beef makes it easy to get a contamination caused by an activity of bacteria. The use of formalin as a preservative substance especially for beef can make a damage to health, so it is required to find preservative substances as alternative to substitute formalin. Mengkudu (Morinda citrifolia L.) has antibacteria compounds to the decompose bacteria of beef, so mengkudu fruit can be one of natural preservative substance alternatives, especially for beef. The purposes of this research were to determine the influence of ethanol extracts concentration of mengkudu fruit and a storage-time effect toward bacteria amount, and to determine the concentration that had a same activity with formalin to combate the replication of bacteria. This research used two-way completely randomized design. The samples were fresh meat beef that be submerged in mengkudu extract with concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% and formalin 1% as a comparator. After that, the beef was storaged in a room temperature during 16 hours, and every 4 hours it was tested for water content, pH value, beef temperature and a total plate count (TPC) test with a dilution method, and then the number of bacteria colonies with the limit of the bacteria amount of the beef to consume might not be more than 1x104 CFU/gram. The data were analyzed by ANOVA. If there was a significance, it would be continued by a DMRT test with an error rate 5%. The research results showed that all extracts concentration of mengkudu fruit and storage-time gave a significant effect (p<0.05) toward bacteria amount. The concentration of 100% had the same activity with formalin to combate the replication of bacteria among 16 hours storage time.

scholarly journals The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality

2010 ◽  
Vol 8 (2) ◽  
pp. 58-65
Author(s):  
VENERANDA SONYA AYU ◽  
ESTU RETNANINGTYAS NUGRAHENI ◽  
TJAHJADI PURWOKO
Keyword(s):  
Meat Quality ◽  
Storage Time ◽  
Ph Value ◽  
Ethanol Extract ◽  
Morinda Citrifolia ◽  
Randomized Design ◽  
Euthynnus Affinis ◽  
Ethanol Extracts ◽  
And Storage ◽  
Number Of Bacteria

Ayu VS, Nugraheni ER, Purwoko T. 2010. The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality. Biofarmasi 8: 58-65. High protein content in fish and the storage in a relatively short time will encourage the growth of bacteria. Therefore, the preservation techniques are required to expand the fish store. The use of formalin as a preservative substance, especially for fish, can damage to health, so it is necessary to find out the preservative substance as an alternative to substitute formalin. Mengkudu fruit (Morinda citrifolia L.) contains compounds that have an antibacterial activity, such as alkaloids and flavonoids. The purposes of this study were to determine the effect of ethanol extract concentration of mengkudu fruit and the storage time on the number of bacteria in Euthynnus affinis meat, and the concentration which have the same activity with formalin in inhibiting the number of bacteria in E. affinis meat. This research used a completely randomized design. The tested sample was Euthynnus affinis meat that soaked in ethanol extract of mengkudu fruit with concentrations between 10-100%. Every four hours, the TPC test, the water content, pH value and temperature of samples were measured. The results of observation were analyzed by ANOVA, further the results that significantly different were followed by a DMRT test with 95% confidence level. Based on the statistical analysis, the concentration of ethanol extract of mengkudu fruit and the storage time were significantly (p<0.05) in inhibiting the number of bacteria in Euthynnus affinis meat. The concentrations of extracts 80%, 90% and 100% had almost same activity to formalin in inhibiting the number of bacteria in Euthynnus affinis meat.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals Kualitas Fisik Telur Puyuh Yang Direndam Dalam Larutan Gelatin Tulang Kaki Ayam Dengan Lama Penyimpanan Yang Berbeda

2017 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Indra Joni
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Egg White ◽  
Gelatin Solution ◽  
Egg Weight ◽  
White Index ◽  
Randomized Design ◽  
And Storage

Quail eggs is one of the perishable food. If left in the open air at room temperature, the shelf life ranged between 10-14 days. Preservation is one of the way to prolong shelf life which can be done by soaking the eggs in a gelatin solution. The purpose of the study was to know the physical quality of quail egg soaked in gelatin bone chicken feet long with different time of storage. The experimental design of this study was Complete Randomized Design (CRD) factorial pattern 3 x 3 with 5 replications. The first factor was soaking time (0, 30 and 60 minutes) and the second factor was storage time (0, 15 and 30 days). The results showed that there was nos ignificant effect of soaking period (P>0.05) on egg weight, egg white index, yolk index, Haugh units and pH. The longer the storage time, the egg weight, egg white index, yolk index, haugh unit were decreased and the other hand, pH value was increased. Soaking quail eggs in gelatin solution of chicken feet during 30 minutes and storage time for 15 days resulted in pH value almost the same with untreated egg(control).

scholarly journals Meat Preservation with Addition of Kecombrang Leaves (Etlingera Elatior) in Refrigerator Temperature

2017 ◽  
Vol 19 (1) ◽  
pp. 61
Author(s):  
Citra Kusuma ◽  
Rusman Rusman ◽  
Jamhari Jamhari
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Microbiological Quality ◽  
Animal Science ◽  
Randomized Design ◽  
Refrigerator Temperature ◽  
Meat Preservation ◽  
Product Technology ◽  
And Storage ◽  
Etlingera Elatior

The purpose of this study was to determine the effect of kecombrang leaves (Etlingera elatior) on the physical, chemical and microbiological quality on meat that stored at refrigerator temperatures. The research was conducted in June until August 2016 in the Laboratory of Meat Science and Technology Department of Product Technology, Faculty of Animal Science, Gadjah Mada University. This study used a completely randomized design (CRD) 3 x 3 factorial (3 condition of kecombrang leaves, 3 storage time), each treatment was repeated 3 times, and the different means were tested by Duncan test. The results Showed that the addition of kecombrang leaves and storage time had significantly affected (P<0.05) on the total microbes in meat. Meat control (8,00 log cfu/ml±0,48) and meat with the addition of kecombrang leaves powder (6,59 log cfu/ml±0,40) more effective in suppressing of total microbes that growing compared with kecombrang leaves pasta (7,12 log cfu/ml±0,35). Storage time make pH value and cooking losses in meat decrease.  Kecombrang leaves condition and storage time did not affected to water content, protein content, fat content and tenderness in beef.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Egg quality of laying hens fed diets with plant extracts

2019 ◽  
Vol 41 (1) ◽  
pp. 43801
Author(s):  
Debora Duarte Moraleco ◽  
Jean Kaique Valentim ◽  
Larissa Gonçalves Silva ◽  
Heder José D'Ávila Lima ◽  
Tatiana Marques Bitencourtt ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Flower Extract ◽  
Randomized Design ◽  
And Storage ◽  
Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

Sign in / Sign up

Export Citation Format

Share Document