Effect of brine time on quality of wet-salted fish

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

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Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta

Jurnal Pengabdian Kepada Masyarakat ◽

10.22146/jpkm.16958 ◽

2015 ◽

Vol 1 (1) ◽

pp. 109-120

Author(s):

Devi Yuni Susanti ◽

Prihati Sih Nugraheni ◽

Anang Hermawan

Keyword(s):

Value Added ◽

Fresh Fish ◽

Salted Fish ◽

Preservation Method ◽

Innovation Product ◽

Long Time ◽

Fish Product ◽

The Stability ◽

Small Industries

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

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Better Life Index and Health Care Quality Indicators, Two New Instruments to Evaluate the Healthcare System

International Journal of Business and Management ◽

10.5539/ijbm.v13n2p29 ◽

2018 ◽

Vol 13 (2) ◽

pp. 29

Author(s):

Paolo Pietro Biancone ◽

Silvana Secinaro ◽

Valerio Brescia

Keyword(s):

Health Care Quality ◽

Well Being ◽

Care Quality ◽

P Value ◽

Local Health ◽

Better Life Index ◽

Long Time ◽

Health Care Quality Indicators ◽

New Instruments

Local health companies have been trying to report quantitative and qualitative information through social reporting tools for a long time. The OECD has been questioning for quite some time how to evaluate satisfaction and quality by not considering the economic aspect alone in the quest for satisfying the needs of the citizen. The aim of the work is to evaluate how the compound indicator of well-being perceived by the population and the composite indicator of the quality of health services can be used to define health policies considering the incidence of other variables. In the analysis, it is therefore assessed how much the two indicators are related and linked to other variables that need to be considered and how independent indicators are used without further evaluations to target policies. The data are updated to October 18, 2017. All statistical analyses were performed using STATA V.13 (Stata Corp, College Station, Texas, USA, 2013) and p value <0.05 was considered significant for all analyses. The sample is made up of 35 OECD countries.

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PENGARUH MODAL USAHA DAN LAMA MELAUT, TERHADAP HARGA JUAL IKAN PADA PASAR TRADISIONAL SANGGENG MANOKWARI

Cakrawala Management Business Journal ◽

10.30862/cm-bj.v2i2.46 ◽

2019 ◽

Vol 2 (2) ◽

pp. 407

Author(s):

Sarce Babra Awom

Keyword(s):

Venture Capital ◽

Market Price ◽

Primary Data ◽

P Value ◽

Selling Price ◽

Time Work ◽

Long Time ◽

The Government ◽

Collection Methods

The purpose of this study was to measure the effect of venture capital (X1) and the long time at sea /time work hours (X2) for the offer price of fish (Y) in the tradisional sanggeng market manokwari, with 73 respondents chosen randomly and consisted of sellers and buyers in the sanggeng market. Data collection methods are done through interviews, (primary data) with a questionnaire and then carried out a questionnaire test and test the quality of the data, and then analyzed uiple linear regression. The result of research simultan eously or statistically partial variables X1 (venture capital) and variable X2 (long sea) significantly influence the higt selling price of fish (variable y) in the manokwari sanggeng market because the value of p. Value (0,000)<(0.05) sig (5%.) so it can be concluded that when fish traders increase capital by 1% the price of fish in the market rises by 13,5% and also when a long time to go to sea increases 1 day than the price of fish increases by 33.900,00. The government needs to control high (expensive) fish prices in the market by activating an inflation control team that continues to monitor the market price (specifically) of the fisheries sector.

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Efektifitas Kombinasi Aerobic Low Impact dengan Stretching Exercise terhadap Peningkatan Kualitas Hidup pada Ibu dengan Keluhan Muskuloskeletal di Dusun Ngegot Desa Selokaton Gondangrejo Karanganyar

Jurnal Keterapian Fisik ◽

10.37341/jkf.v5i1.196 ◽

2020 ◽

Vol 5 (1) ◽

pp. 41-47

Author(s):

Rina Kurnia

Keyword(s):

Quality Of Life ◽

Experimental Design ◽

Sampling Technique ◽

Statistical Test ◽

P Value ◽

Musculoskeletal Complaints ◽

Long Time ◽

Paired T Test ◽

Stretching Exercises

Abstract Background: Musculoskeletal complaints are discomforts to the pain experienced by someone that is triggered by a body that receives statistics, or performs activities in a less ergonomic position repeatedly for a long time. One result of musculoskeletal is a decrease in quality of life. Efforts that can be made to improve the quality of life with musculoskeletal complaints are a combination of low-impact aerobics with routine stretching exercises. This study aims to determine the effectiveness of Aerobic Low Impact with Stretching Exercise on the Quality of Life of Mothers with Musculoskeletal Complaints in Ngegot Selokaton Gondangrejo Karanganyar Hamlet. Method: The design of this study was a pretest-posttest experimental design. Sampling was done by purposive sampling technique. Quality of life complaints data was taken using the WHOQOL-BREF instrument. Results: The results of research through the Wilcoxon statistical test and paired t-test on the domain of quality of life obtained the same results, namely p value = 0.001. Conclusion: The combination of low impact aerobics with stretching exercises is effective to improve the quality of life of mothers with musculoskeletal complaints about Ngegot Selokaton village. Gondangrejo Karanganyar sees from 4 domains of quality of life on the WHOQOL-BREF instrument (health, psychological, social, social, and social) Keywords: Low impact aerobics, stretching exercises, quality of life

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Ensiling Process in Commercial Bales of Horticultural By-Products from Artichoke and Broccoli

Animals ◽

10.3390/ani10050831 ◽

2020 ◽

Vol 10 (5) ◽

pp. 831 ◽

Cited By ~ 5

Author(s):

Paula Monllor ◽

Gema Romero ◽

Raquel Muelas ◽

Carlos A. Sandoval-Castro ◽

Esther Sendra ◽

...

Keyword(s):

Crude Protein ◽

Nutritional Composition ◽

Microbial Populations ◽

Viable Option ◽

Nutritional Components ◽

Maximum Residue Limits ◽

Long Time ◽

By Products ◽

Sampling Times

Wastes from artichoke and broccoli crops and cannery industries represent an environmental problem. A viable option to this problem is ensiling them for use as ruminants feed. The aim of this study was to characterise the ensiling process of broccoli and artichoke by-products and assess their suitability to be part of the ruminant diet, as well their minimum shelf life. Twenty-one commercial round bale silos (300 kg and 0.64 m3) of each by-product were made. Samples were analysed at days 0, 7, 15, 30, 60, and 200 to determine microbial populations, fermentation metabolites, nutritional components, and phytosanitary residues. Feedstuffs showed good suitability for ensiling, and stabilisation was achieved on day 30. The variables with the greatest significant differences among sampling times were microbial populations and fermentative components. There were no important dry matter losses, and some significant differences were observed in the nutritional composition, especially in crude protein and fibrous fractions, but they were not relevant for the loss of nutritional quality of silages. The phytosanitary residues determined on day 200 were below the maximum residue limits set by European legislation. So, ensiling these by-products in commercial round bale silos is a suitable and profitable technique that allows their preservation for a long time (200 days).

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Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v2i2.3039 ◽

2019 ◽

Vol 2 (2) ◽

pp. 107

Author(s):

Anugerah Dany Priyanto

Keyword(s):

Added Value ◽

Organoleptic Properties ◽

Fresh Fish ◽

Randomized Design ◽

Fish Product ◽

Fresh Products ◽

Probiotic Food ◽

High Level ◽

Fermentation Media

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.

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The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.

Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering ◽

10.21776/ub.afssaae.2021.004.01.9 ◽

2021 ◽

Vol 4 (1) ◽

pp. 63-67

Author(s):

Novianti Adi Rohmanna ◽

Zuliyan Agus Nur Muchlis Majid ◽

Syifa' Rabbani ◽

Sri Kumalaningsih ◽

Sucipto Sucipto

Keyword(s):

Crude Protein ◽

Plate Count ◽

Microbial Quality ◽

Smoked Fish ◽

Preservation Method ◽

Randomized Design ◽

Completely Randomized Design ◽

Total Crude Protein ◽

Brine Concentration

Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.

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The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

Sustainability ◽

10.3390/su12156187 ◽

2020 ◽

Vol 12 (15) ◽

pp. 6187 ◽

Cited By ~ 1

Author(s):

Aurelija Paulauskienė ◽

Živilė Tarasevičienė ◽

Daiva Šileikienė ◽

Laima Česonienė

Keyword(s):

Ascorbic Acid ◽

Chemical Composition ◽

Electrochemical Properties ◽

Volatile Compounds ◽

Agaricus Bisporus ◽

Crude Protein ◽

Ph Value ◽

Biologically Active ◽

Positive Effect

Agaricus bisporus is a rich source of biologically active compounds with functional properties that have a positive effect on human health. White and brown A. bisporus mushrooms were grown both organically and conventionally. This study aimed to analyze chemical composition of the mushrooms, their electrochemical properties, and the composition of volatile compounds. The relationships between cultivation practices and the basic chemical composition, electrochemical properties, and aroma compounds of A. bisporus were examined. The results reveal that ecologically grown mushrooms accumulated higher amounts of ascorbic acid while conventionally grown mushrooms accumulated more crude protein and zinc. More substantial amounts of dry matter, crude protein, and crude ash were found in the brown mushrooms. The white mushrooms had a higher content of ascorbic acid, crude fat, and dietary fiber. Ten volatile compounds were tentatively identified in analyzed mushrooms, including five aldehydes, two esters, two alcohols, and one terpene. Conventionally grown mushrooms had a higher pH value, but eco mushrooms had significantly lower redox potential. White mushrooms had lower p-values than brown mushrooms. Eco mushrooms could not be distinguished by their qualitative characteristics. The chemical composition of white and brown mushrooms was somewhat different, and only the electrochemical properties of mushrooms differed significantly.

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Fish Supply Chain Model in Traditional Market: Case Study of Beringharjo Market Yogyakarta

E3S Web of Conferences ◽

10.1051/e3sconf/202014702007 ◽

2020 ◽

Vol 147 ◽

pp. 02007

Author(s):

Ensi Saraswati ◽

Suadi

Keyword(s):

Supply Chain ◽

Production Systems ◽

Raw Material ◽

Chain Model ◽

Fresh Fish ◽

Salted Fish ◽

Supply Chain Model ◽

Traditional Market

This research aimed to understand the flow of fish commodity, information, and financial in the fish supply chain at the traditional market, through case study in the Beringharjo market Yogyakarta. Data was collected through systematic interview with 18 fish businesspersons and observation on the study site. The study showed fish commodities in the market consisted of marine, freshwater and processed fish (salted/dried fish and soft bone milkfish/bandeng presto). The fish majorly supplied by suppliers from outside Yogyakarta, that reached 86-90% for fresh fish (marine and freshwater) and 100% for salted fish and raw material of bandeng presto. Suppliers and traders in Beringharjo market used flexible methods of payment, such as manual receipt and trust-based relation (for instance pay on other day). The suppliers and traders had been work together for more than five years. The emerging problems were the lack of fresh fish supply and the low quality of processed fish. The supply chain model for fresh fish involved three stages (supplier-seller-ultimate customer/household) and the supply chain model for processed fish in four stages (supplier-wholesaler-trader/seller-ultimate consumer). The supply chain model for the milkfish also consisted of four stages (supplier-fish processor-seller-ultimate consumer). The study indicates the importance of improving local fish production systems to fullfill growing fish consumption in DIY.

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Effect of Age and Sex on the Quality of Offal and Meat of the Wild Boar (Sus scrofa)

Animals ◽

10.3390/ani10040660 ◽

2020 ◽

Vol 10 (4) ◽

pp. 660

Author(s):

Agnieszka Ludwiczak ◽

Joanna Składanowska-Baryza ◽

Marek Stanisz

Keyword(s):

Wild Boar ◽

Crude Protein ◽

Ph Value ◽

Age Groups ◽

Protein Ratio ◽

Wild Boars ◽

Effect Of Age ◽

Age And Sex ◽

Two Age Groups

The goal of the study was to examine the effect of age and sex on the quality of wild boar offal and meat. A number of 32 hunt-harvested animals was assigned to groups according to age (juveniles and sub-adults) and sex. The quality of offal (liver, kidneys, heart and tongue) and m. semimembranosus was examined. The pH value of m. semimembranosus ranged from 5.45 to 5.88. The highest pH was recorded in the kidney and the liver (6.32–6.54 and 6.12–6.31). The meat in the group of juveniles was brighter (p = 0.042), yellower (p = 0.039), showed a greater drip loss (p = 0.007), cooking loss (p = 0.039), and plasticity (p = 0.028), compared to the sub-adults. The extractable fat content in the m. semimembranosus and offal (p = 0.004), and water to crude protein ratio (p = 0.033), also differed between age groups. The results of the study show different quality attributes of offal and meat of wild boars from two age groups. The obtained quality measures suggest that the culinary and technological usefulness of offal and meat from the wild boars may differ according to the age of hunted animals.

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