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.

scholarly journals PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 65-73
Author(s):  
Syaifuddin
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Storage Duration ◽  
Randomized Block Design ◽  
And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

STUDI KIMIA IKAN BANDENG (Chanos chanos Forskal) TANPA TULANG YANG DIKEMAS MENGGUNAKAN METODE KEMASAN BERBEDA PADA PENYIMPANAN SUHU DINGIN (5°C)

2020 ◽  
Vol 3 (2) ◽  
pp. 143
Author(s):  
Faisal Faisal ◽  
Andi Besse Patadjai ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Vacuum Packaging ◽  
Diversity Analysis ◽  
Chemical Parameters ◽  
Chanos Chanos ◽  
Ph Values ◽  
Randomized Block Design ◽  
Significant Difference ◽  
And Storage

ABSTRACT         The aim of this study was to determine the chemical changes in boneless milkfish (Chanos chanos Forskal) with cold storage (5°C) until the 6th day. This study used a randomized block design (RBD) with 3 treatments; milkfish samples without packaging (C1), non-vacuum packaging (C2), and vacuum packaging (C3) and performed 3 times. Chemical parameters include pH, TVB, and TMA. The data obtained were analyzed using diversity analysis (ANOVA) and if a significant difference found in treatments then the DMRT test was continued. The results showed a significant difference in the TVB value 0-day storage, but in the pH and TMA values, there were no significant differences. The results of research on the storage of the 6th day showed a significant difference to the value of TVB and TMA, but at pH value, there was no significant difference. The results showed that the pH values of 0 and 6 days remained stable in the neutral range (6.3-6.8). TVB and TMA values for each treatment and storage are below tolerant limits. The highest values in TVB and TMA treatment without packaging on the 6th day (C1) were 19.39 mgN/100 gr and 3.32 mg/100 gr, respectively.Keywords: chemical compound, packaging, storage, thorns leave milkfishABSTRAKTujuan dari penelitian ini adalah untuk mengetahui perubahan kimia ikan bandeng tanpa tulang (Chanos chanos Forskal) pada penyimpanan suhu dingin (5°) pada awal penyimpanan sampai hari ke-6. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 3 perlakuan yaitu sampel ikan bandeng tanpa kemasan (C1), kemasan nonvakum (C2), dan kemasan vakum (C3) dan dilakukan 3 kali ulangan. Perubahan kimia yang diukur meliputi pH, TVB, dan TMA. Data yang diperoleh dari uji kimia dianalisis menggunakan analisis keragaman (ANOVA) untuk mengetahui ada tidaknya perbedaan pada setiap perlakuan dan dilanjutkan uji DMRT jika didapatkan perbedaan yang signifikan. Hasil penelitian menunujukkan adanya perbedaan signifikan pada penyimpanan hari ke-0 terhadap nilai TVB, tetapi pada nilai pH dan TMA tidak terdapat perbedaan signifikan. Hasil penelitian pada penyimpanan hari ke-6 menunujukkan adanya perbedaan signifikan terhadap nilai TVB dan TMA, tetapi pada nilai pH tidak terdapat perbedaan signifikan. Hasil menunjukkan bahwa nilai pH hari ke-0 dan ke-6 nilai rata-rata pH tetap stabil di kisaran netral (6,3-6,8). Nilai TVB dan TMA pada setiap perlakuan dan penyimpanan dibawah batas tolerir. Nilai tertinggi pada TVB dan TMA pada perlakuan tanpa kemasan hari ke-6 (C1) masing-masing 19,39 mgN/100 gr dan 3,32mgN/100 gr.Kata kunci: Ikan bandeng tanpa tulang, kandungan kimia, kemasan, penyimpanan

scholarly journals Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

2021 ◽  
Vol 4 (3) ◽  
pp. 61-71
Author(s):  
Antonia Mirian Nogueira de Moura Guerra ◽  
◽  
Ítalo José da Silva Rodrigues ◽  
Keyword(s):  
Room Temperature ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Chemical Quality ◽  
Cherry Tomato ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
And Storage ◽  
Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle1

1984 ◽  
Vol 47 (4) ◽  
pp. 316-320 ◽  
Author(s):  
J. C. KUO ◽  
H. W. OCKERMAN
Keyword(s):  
Nitrogen Content ◽  
Soluble Protein ◽  
Storage Time ◽  
Water Holding Capacity ◽  
Protein Nitrogen ◽  
Ph Values ◽  
Freeze Dried ◽  
And Storage ◽  
Water Holding ◽  
Glycolysis Process

The water-holding capacity (WHC) of frozen and reconstituted lyophilized (freeze-dried) beef (both pre- and post-rigor) increased (P<0.05) with the increase in salt levels (0, 2 and 4%). Freeze-dried and reconstituted beef had lower (P<0.05) WHC than the frozen control at all salt levels tested. The freeze-drying process may damage some of the beef muscle proteins. The WHC of the freeze-dried beef (both pre- and post-rigor) decreased (P<0.05) with the increase of storage time (10 weeks). Salt (2 and 4%) retarded the glycolysis process in the pre-rigor frozen and freeze-dried beef as indicated by higher (P<0.05) pH values than the post-rigor frozen and freeze-dried beef. The addition of salt (0, 2 and 4%) increased (P<0.05) the extractable soluble protein nitrogen content in the prerigor frozen beef and decreased (P<0.05) the soluble protein nitrogen content in the post-rigor frozen beef. The pre-rigor freeze-dried beef with 2% salt contained (P<0.05) more extractable soluble protein nitrogen than the other two pre-rigor freeze-dried groups (0 and 4% salt). The pre-rigor beef contained more (P<0.05) extractable soluble protein nitrogen than the post-rigor beef at the three different salt levels (0, 2 and 4%) during the 15 weeks of storage.

scholarly journals The Type of Fish and Storage Time to The Characteristics of Pedetan in Jembrana Bali

2018 ◽  
Vol 1 (1) ◽  
pp. 12
Author(s):  
Ni Made Ayu Suardani Singapurwa ◽  
I Wayan Sudiarta ◽  
Anak Agung Made Semariyani ◽  
Mariam Lupita Kant
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Block Design ◽  
Assessment Method ◽  
Total Volatile ◽  
Quality Control Laboratory ◽  
Randomized Block Design ◽  
Base Analysis ◽  
Agricultural Faculty ◽  
And Storage

Abstract This study aims to determine the study of fish type and storage time to the characteristics of 'pedetan' fish in Jembrana-Bali. This research was conducted in March-May 2015 at Agricultural Processing Laboratory of Agricultural Faculty of Warmadewa University and TVB (Total Volatile Base) analysis was conducted at Fishery product and Quality Control Laboratory of Bali Province. The design used was Factorial Randomized Block Design (RAK) pattern consisting of two treatments and three replications. The first treatment is fish, the type of Sardinella sirm and Sardinella bleeker. The second treatment is the storage time which is consisting of 7 levels ie storage time 0 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks. Observations are made objectively and subjectively. Objective observations include water content, acidity (pH), weight change, and TVB. Subjective observations include appearance, odor, taste, texture, and fungus using assessment method in accordance with the Indonesian standard of quality (SNI 2721.1: 2009). From the objective observation result, water content ranged from 8.13 to 17.07%, pH 6.18-6.55, weight loss 0 - 1.44%, and TVB 34.22 - 53.62 mg-N / 100gram, and subjective observations obtained with specification values ranging from 7.13 to 8.27, odor 7.15 - 8.31, flavors 7.07 - 7.71, texture 7.22 - 7.91, mushrooms (no mushrooms). All analysis parameters above meet the Indonesian standard of quality (SNI 2721.1: 2009). From the results of the study, it was found that Sardinella sirm and Sardinella bleeker with a duration of 12 weeks can maintain the characteristics of pedetan on storage. Keywords: Pedetan, Sardinella sirm, Sardinella bleeker.

PEMANFAATAN CUKA KAYU GALAM (Melaleuca sp.) DENGAN BERBAGAI PERLAKUAN SEBAGAI PENGAWET ALAMI TELUR ASIN

2014 ◽  
Vol 7 (2) ◽  
pp. 10
Author(s):  
Nurmilatina Nurmilatina
Keyword(s):  
Phenolic Compounds ◽  
Room Temperature ◽  
Block Design ◽  
Food Preservative ◽  
Soaking Time ◽  
Wood Vinegar ◽  
Randomized Block Design ◽  
Two Factors

Melaleuca sp. very abundant in South Kalimantan and mostly used as firewood.  Utilization of wood vinegar now it has expanded, including as a food preservative.  This is because it contains with phenolic compounds, carbonyl and acid compounds which useful as antimicrobial, antioxidant, forming smell, flavor and color. This study purpose to know  influence of concentration and soaking time wood vinegar of Melaleuca sp on organoleptic and microbiological salted eggs. This research used randomized block design with two factors,  that is concentration of wood vinegar and soaking time. The best result based on the parameters accordance with SNI 01-2891-1992 about salted egg, obtained in 3 weeks storage at room temperature with a 10% concentration ofand soaking time 1 hour. Results obtained by the value of flavor is 4.00; color 3.90; appearance 3.90; salt 4,500%; negative Salmonella and Staphyloccocus 0 colonies g.Keywords: wood vinegar, Melaleuca Cajuput, food preservative, salted eggs

scholarly journals Drying and storage of Melanoxylon brauna Schott. seeds

2020 ◽  
Author(s):  
J. M. Freire ◽  
J. R. C. Rouws ◽  
T. B. Breier ◽  
G. M. Ataíde
Keyword(s):  
Silica Gel ◽  
Room Temperature ◽  
Block Design ◽  
Drying Methods ◽  
Tree Legume ◽  
Seed Moisture Content ◽  
Legume Seeds ◽  
Randomized Block Design ◽  
Drying Conditions ◽  
And Storage

Abstract The objective of this work was to evaluate the sensitivity of Melanoxylon brauna Schott. tree legume seeds to desiccation and storage. In the drying experiment, the Melanoxylon brauna seeds were submitted to two drying conditions: a forced air circulation chamber (40.18 °C ± 0.13 and 28.48% ± 3.95 RH) and a silica gel desiccator (27.19 °C ± 1.28 and 26.19% ± 0.94 RH) for different times (0, 12, 24, 36, 72, and 144 hours). A completely randomized design in a 2 (drying methods) × 5 (drying times) factorial scheme plus control and 4 replications of 25 seeds was used. The following variables were evaluated before and after drying: seed moisture content, percentage of germinated seeds, germination speed index, percentage of mortality, normal and abnormal seedlings. In the storage experiment the seeds were divided into two batches: pre-dried (at 5.0% humidity) and without drying (control at 8.9% humidity). The seeds were then stored in plastic bags in three environments: refrigerator at 5 °C, freezer at –20 °C and room temperature (29 °C). The seeds were removed every four months and submitted to the humidity and germination test for 24 months. Data from this storage experiment were analyzed considering a randomized block design in a 2 (drying levels: presence and absence) × 3 (storage environments: refrigerator, freezer or room temperature) factorial scheme + 2 controls (with and without drying at baseline) and 4 repetitions of 25 seeds. Drying reduced initial seed water content from 8.9% to 5.0%, without loss of viability. Drying in the chamber at 40 °C was faster and more efficient than in silica gel. The results enable classifying the seeds of this species as orthodox, i.e. tolerant to desiccation. The fridge and freezer were efficient for storing the Melanoxylon brauna seeds up to 24 months, independent of previous drying, while storing the seeds at room temperature with previous drying makes them last longer than without drying, as the seeds can last up to 16 months with drying, or 12 months without drying.

scholarly journals Growth Response of Mucuna Cuttings to Concentration and Duration of Soaking Shallot Extract

2021 ◽  
Vol 4 (2) ◽  
pp. 122-129
Author(s):  
Enda Sabda Gentri Sembiring ◽  
Julaili Irni ◽  
Rama Riana Sitinjak ◽  
Bayu Pratomo
Keyword(s):  
Growth Response ◽  
Block Design ◽  
Duncan Multiple Range Test ◽  
Soaking Time ◽  
Extract Concentration ◽  
Survival Percentage ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Range Test

Introduction: This study aims to determine the growth response of Mucuna bracteata cuttings to the concentration and duration of soaking shallot extract. Materials and Methods: This study used a factorial Randomized Block Design (RBD) with two factors, namely: shallot extract concentration (P) consists of 4 levels, include P0= untreated, P1= 10 ml, P2= 20 ml, P3= 30 ml, meanwhile the soaking time (Q) consists of 4 levels, such as Q0= momentarily dipping, Q1= 15 minutes, Q2= 30 minutes, Q3= 45 minutes. The data was processed by ANOVA and if significant, then further tested with Duncan Multiple Range Test (DMRT) at the rate of 5%. Results: The concentration of shallot extract, soaking time and their interaction had a very significant effect on the survival percentage of Mucuna bracteata D.C. cuttings. The highest survival percentage of cuttings of Mucuna bracteata on the effect of shallot extract concentration and soaking time was obtained in the P0Q0, P0Q1, and P3Q2 treatments after the lid was opened at 4 weeks after planting. In the number of leaves also had significant effect in the interaction of two factors

scholarly journals Producing Drink like Grafted Milk from Chickpeas and Evaluation of its Qualitative Properties

2020 ◽  
Vol 10 (03) ◽  
pp. 374-377
Author(s):  
Ibtihal Ismail Muhammad Al-Ani
Keyword(s):  
Room Temperature ◽  
Extraction Efficiency ◽  
Ph Value ◽  
Bacterial Number ◽  
Qualitative Properties ◽  
Product Density ◽  
Ph Values ◽  
Extraction Volume ◽  
Refrigerator Temperature ◽  
Soda Solution

The present study aimed to study the possibility of producing a drink that looks like grafted milk by using chickpeas and evaluate its physical, chemical, microbial, and sensory properties. The result showed the superiority of F treatment (soaking 100 grams of chickpeas at the refrigerator temperature 4ºC for 12 hours) over the rest seven treatments in extraction efficiency, which was 70%, while, it was 50.5% in H treatment (soaking 100 grams of chickpeas in the heated water at 60ºC for 30 minutes). The highest value of the product density was after water and flavorings addition in the D treatment (soaking 100 grams chickpeas in 0.05 soda solution at 60ºC for 30 minutes), and it was 0.97 g cm-3, compared with the lowest density 0.57 g cm-3 in A treatment (soaking 100 grams chickpeas in 0.05 soda solution at room temperature 25ºC for 12 hours). pH values were highest in A treatment compared with the other treatments, and its value was 7.66 in the 1st and 2nd day, after dissolving in a refrigerator at 4ºC, and then, for 5 minutes at room temperature 30ºC. The lowest value in the D treatment was 6.45 on the 1st day, and 6.87 on the 2nd day in the G treatment. On the 3rd day, the highest pH value was 7.13 in the D treatment, and the lowest value 6.79 was in the E treatment. pH highest value was 6.2 on the 4th day in A treatment. From the last results, it may be concluded that F treatment was the best in extraction efficiency, the final product density, and less total bacterial number, after dissolving for 5 days at refrigerator temperature 4ºC, and then, at room temperature 30ºC for 3 and 48 hours incubation. The best extraction volume and pH were in A treatment.

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.

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