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 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 "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

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).

scholarly journals Kualitas Sensori dan Mikrobiologi Surimi Ikan Cakalang (Katsuwonus pelamis L) yang Dipengaruhi oleh Waktu Pencucian dengan Air Dingin 4°C

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Sonia Epriana Simbolon ◽  
Hens Onibala ◽  
Engel Victor Pandey ◽  
Nurmeilita Taher ◽  
Feny Mentang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Cold Water ◽  
National Standards ◽  
Boiling Temperature ◽  
Plate Count ◽  
Test Results ◽  
Katsuwonus Pelamis ◽  
Microbiological Test ◽  
Total Plate Count

This study aims to obtain the best surimi quality of skipjack that was washed with cold water of 4 ° C with different washing times (5 and 10 minutes). The parameters measured were yield, moisture content and pH (AOAC, 2005), total plate count (TPC) using the modified SNI 2332.3-2015 method, Salmonella detection with SSA Agar, and organoleptic tests according to SNI 2694: 2013. The results showed that the treatment of washing time 5 minutes is the best time in making fish paste and boiling temperature 90 ° C - 20 min is the best time in the formation of fish gel, because it has the highest folding test and bite test values of 6.6 and 8.2. Fish paste has a moisture content of 72.25 and a pH of 5.84. Microbiological test results showed that the TPC in the washing treatment of 5 min and 10 min were still in accordance with Indonesia National Standards for surimi and there was no presence of Salmonella sp. in both treatmentsTujuan penelitian ini untuk mendapatkan mutu surimi ikan cakalang terbaik yang dicuci dengan air dingin 4°C dengan waktu pencucian berbeda (5 dan 10 menit). Penelitian ini diharapkan dapat memberikan informasi bagi peneliti dan pengolah ikan tentang waktu pencucian terbaik untuk mendapatkan mutu sensori dan mikrobiologi surimi ikan cakalang sesuai SNI 2694:2013 tentang Surimi. Parameter yang diukur pada penelitian ini adalah rendemen, kadar air dan pH (AOAC, 2005), angka lempeng total (ALT) menggunakan metode SNI 2332.3-2015 yang dimodifikasi, deteksi Salmonella dengan SSA Agar, dan uji organoleptik sesuai SNI 2694:2013. Hasil penelitian menunjukan bahwa perlakuan lama pencucian 5 menit merupakan waktu terbaik dalam pembuatan pasta ikan dan suhu perebusan 90°C - 20 min adalah waktu terbaik dalam pembentukan gel ikan, karena memiliki nilai uji lipat dan uji gigit tertinggi yaitu 6.6 dan 8.2. Pasta ikan memiliki nilai kadar air 72.25 dan pH 5.84. Hasil uji mikrobiologi memperlihatkan bahwa total mikroorganisme pada perlakuan pencucian 5 min dan 10 min masih sesuai standar SNI untuk produk surimi dan tidak terdapat keberadaan Salmonella sp. pada kedua perlakuan 

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 Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

2021 ◽  
Vol 16 (1) ◽  
pp. 73
Author(s):  
Sri Haryani Anwar ◽  
Rosa Wildatul Hifdha ◽  
Syarifah Rohaya ◽  
Hafidh Hasan
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Ph Value ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Plate Count ◽  
Canned Tuna ◽  
Total Plate Count ◽  
Perishable Commodity

Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini bertujuan untuk mempelajari kualitas tuna kaleng yang disterilisasi menggunakan alat pressure canner berkapasitas 24L dengan memvariasikan suhu dan lama sterilisasi (suhu 121°C selama 20 menit dan suhu 115°C selama 50 menit) serta jenis medium (larutan garam dan minyak kelapa sawit). Ikan tuna yang dikalengkan diperoleh dari perairan Aceh. Parameter kualitas bahan baku yang diuji pada tuna segar adalah kadar histamin, angka lempeng total (ALT) dan pH. Sementara itu, parameter kualitas yang diuji pada tuna kaleng adalah ALT, pH, kandungan logam berat (timbal dan merkuri) serta tingkat penerimaan konsumen melalui uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa ALT tuna kaleng pada semua perlakuan <1x101 koloni/g, sedangkan kandungan timbal (Pb) <0,0001 mg/kg dan merkuri (Hg) berkisar antara 0,29-0,58 mg/kg. Hasil uji hedonik menunjukkan bahwa panelis secara umum dapat menerima kedua jenis produk tuna kaleng, namun panelis lebih menyukai rasa tuna kaleng dalam larutan garam serta warna tuna kaleng dalam minyak kelapa sawit. Hasil penelitian ini menyarankan pengalengan tuna sebaiknya dilakukan pada suhu 121°C selama 20 menit.ABSTRACTTuna is a perishable commodity thus it needs to be preserved to prolong its shelf life. The Canning process is one of the solutions to increase tuna shelf life at room temperature. Research on the tuna canning processes from Aceh waters has never been reported. Therefore, this research aimed to investigate the quality of canned tuna which was sterilized using a 24L pressure canner with varying the temperature and duration of sterilization (121°C for 20 minutes and 115°C for 50 minutes) and the type of medium (brine and palm oil). The fresh tuna used for canning was caught from Aceh water. The quality parameters evaluated for fresh tuna were histamine levels, total plate count (TPC), and pH. Meanwhile, the parameters tested on the quality of the canned tuna were TPC, pH value, heavy metals lead (Pb) and mercury (Hg) contamination, and levels of consumer acceptance through organoleptic tests (hedonic). The results indicated that the TPC values for all canned tuna were <1x101 cfu/g, the metal contaminations were <0.0001 mg/kg for Pb and in the range of 0.29-0.58 mg/kg for Hg. The hedonic tests proved that although all the panelists accepted these two types of canned tuna, they prefer the taste of canned tuna in a salt solution and the color of canned tuna in palm oil. This research suggests that the sterilization process for canned tuna using a 24L pressure canner should be carried out at 121°C for 20 min.

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 CORRELATION OF DEMERIT POINT SCORE (DPS) AND CHEMICAL PARAMETERS ON QUALITY OF FRESH ESTUARY GROUPER (Epinephelus tauvina) DURING STORAGE IN ICE

2014 ◽  
Vol 9 (2) ◽  
pp. 45 ◽  
Author(s):  
Farida Ariyani ◽  
Yusma Yenni ◽  
Rudi Riyanto
Keyword(s):  
Ambient Temperature ◽  
Quality Changes ◽  
Total Volatile ◽  
Chemical Parameters ◽  
K Value ◽  
Point Score ◽  
Fresh Fish ◽  
Trimethyl Amine ◽  
Ice Water

Quality changes of fresh estuary grouper (Epinephelus tauvina) fish kept in ice was evaluated for sensory and chemical parameters during 21 days of storage. Fish was killed by  immersing in ice water (hypothermia). Fresh fish was placed in insulated boxes, and covered with ice flake. The ratio of ice and fish was 2:1 (w/w) and the boxes were kept at ambient temperature.  Evaluation was conducted every 3 days for sensory characteristics by Demerit Point Score /DPS for appearance, eyes, gills, belly, vent, and belly cavity. Moreover, Total Volatile Base/TVB, Trimethyl Amine/TMA , and the K value were measured until fish was rejected by panelists. The results showed that estuary grouper fish stored in ice was rejected by panelists on 21 days of storage with TVB value of 29.43 mgN%, TMA value of 22.10mgN% and K value of 40.54% (max level of 60%). Related to correlation between sensory and chemical parameters, it showed that Demerit Point Score correlated well with TVB, TMA and K value.

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 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

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