scholarly journals The Application Of Different Fresh Fish Handling Techniques On The Quality Of Raw Ingredients Of Producing Pindang Tongkol (Auxis thazard)

2017 ◽  
Vol 1 (1) ◽  
pp. 01
Author(s):  
I Gde Suranaya Pandit ◽  
I Wayan Parwata ◽  
I Wayan Sudiarta
Keyword(s):  
Room Temperature ◽  
Single Factor ◽  
Tuna Fish ◽  
Fresh Fish ◽  
Randomized Design ◽  
Auxis Thazard ◽  
Completely Randomized Design ◽  
The Village ◽  
Crushed Ice

Histamine poisoning can occur from consuming mackerel tuna fish that have undergone a process of decay. To avoid the process, the application of fresh mackerel tuna fish handling techniques required utilizing single factor completely randomized design. The treatment of fresh mackarel tuna fish handling techniques using room temperature as a treatment A.The applications of fresh mackarel tuna fish handling techniques with the addition of crushed ice (1: 4) as treatment B. The application of fresh mackarel tuna fish handling techniques with the addition of 10% salt as treatment C, as well as fish the applications of mackarel tuna fresh handling technicques with 50% B and 50% C as a treatment D. Transportation starts from the fish handling sites in Seraya village Karangasem towards the fish auction in the village of Kusamba Klungkung Bali for ±3 hours. Results of analysis of variance showed significant differences (P

scholarly journals Application of different Fresh Fish Handling Technique on the Quality of Raw Ingredients of Pindang Production

2017 ◽  
Vol 19 (2) ◽  
pp. 89 ◽  
Author(s):  
Pandit I Gde Suranaya
Keyword(s):  
Room Temperature ◽  
Raw Materials ◽  
Raw Material ◽  
P Value ◽  
Fresh Fish ◽  
Randomized Design ◽  
Handling Technique ◽  
Completely Randomized Design ◽  
Crushed Ice

Histamine toxicity can be occurred after consumsing decomposing fish (pindang). The community (fishermen) perform different handling techniques on raw materials of pindang to slow down the decomposition process. This research is aimed to know the influence of various techniques of handling fish on the quality of raw materials of pindang. This research used completely randomized design with single factor. This study compared various methods of fish handling commonly used by community (fisherman in Kusamba village) to maintain the quality of raw materials of pindang, such as: kept on room temperature (technique A), add 1 kilogram crushed ice for 4 kilogram fishes (technique B), add 10% salt (technique C), and combination of technique B and C (ice and fish combination 1:8 plus 5% salt as technique D). Diversity analysis show a significant influence of different techniques of fish handling on the quality of raw material of pindang (p value <0.05). Addition of crushed ice show the best quality result among fish handling technique with histamine levels 11.30 mgN%, moisture content 74.53%, TVB 20.19 mgN%, salt 0.32%, bacteria 13 x 101 colonies / g, and negative coliform. Organoleptic assessment for B techniques also show the best result with visibility score 8.0 (bright, strong, and thin scale), eye 7.7 (convex, slightly foggy cornea, slightly faint pupil), odor 7.8 (soft odor), and texture 7.8 (elastic).

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

scholarly journals Postharvest of ‘Tommy Atkins’ Mango Submitted to Coating of Chlorella sp.

2018 ◽  
Vol 10 (9) ◽  
pp. 225 ◽  
Author(s):  
Agda M. F. de Oliveira ◽  
Railene H. C. Rocha ◽  
Welligthon A. Guedes ◽  
George A. Dias ◽  
José F. de Lima ◽  
...  
Keyword(s):  
Food Safety ◽  
Fruit Quality ◽  
Room Temperature ◽  
Design Experiment ◽  
Consumer Health ◽  
Mango Fruit ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The use of natural products as coatings to preserve the fruit quality during storage is an important step to maintain food safety for consumer health. The use of microalgae in coatings, therefore, may be promising in the preservation of mango. The present work had the objective to evaluate the effect of coatings based on Chlorella sp. on the postharvest preservation of ‘Tommy Atkins’ mango during storage at room temperature (23 °C). We carried out a completely randomized design experiment consisting of 0%, 1%, 2%, 3% and 4% of Chlorella sp., using 10 fruits per treatment (n = 10). Analyzing the L*, a* and, b* indices, in the peel and the pulp of the mango fruit, we observed a delay in the ripening with the increase of the biofilm concentration. The firmness of the pulp and maintenance of the organic acids of the fruits were higher in the treatments with a large amount of Chlorella sp. The use of biofilm with Chlorella sp. at 2% preserved the quality of ‘Tommy Atkins’ mango until ten days of storage, at 23 °C and 42% RH.

scholarly journals TEKNOLOGI HIDROPONIK SISTEM SUMBU PADA PRODUKSI SELADA LOLLO ROSSA (Lactuca sativa L.) DENGAN PENAMBAHAN CaCl2 SEBAGAI NUTRISI HIDROPONIK

2017 ◽  
Vol 11 (1) ◽  
pp. 96
Author(s):  
Siti Kamalia ◽  
Parawita Dewanti ◽  
Raden Soedradjad
Keyword(s):  
Human Body ◽  
Lactuca Sativa ◽  
Growth Disorders ◽  
Single Factor ◽  
Human Needs ◽  
Lactuca Sativa L ◽  
Randomized Design ◽  
Cacl2 Concentration ◽  
Completely Randomized Design

Calcium in one of the important minerals that are needed by human body as much as 1200 mg calciums/ day/ person. Every day humans consume calcium as much as 254 mg/ day/ person and it causes people suffering ostheoporosis and other growth disorders. Therefore human needs to consume the source of calcium, one of them is vegetables. Vegetables in one of the source of calcium that is cheap, obtainable and consumable. Lettuce (Lactuca sativa L.) is one of the vegetable with high caclsium but development of lettuce cultivation is still limited.. The efford to increase the quantity and quality of lettuce production can be done with hydroponics technology. Hydroponics technology enables efficient lettuce cultivation. The innovation adding of CaCl2 concentration in hydroponic nutrients is expected to increase the lettuce production. The purpose of this research was to determine the concentration of CaCl2 on the hydroponic nutrients of wick system on the production of Lollo Rossa lettuce (Lactuca sativa L.). The research was conducted at the Green House, Faculty of Agriculture, University of Jember, started in August to Noverber 2016. The research used Completely Randomized Design (CRD) with single factor, which was concentration of CaCl2 on the hydroponic nutrients (C) and it be combined with Lollo Rossa varieties of lettuce (Lactuca sativa L.) (S) with three replications. The best concentration of CaCl2 for Lollo Rossa production was 650 ppm. Keywords: Lettuce, hydroponic, calcium, CaCl2

scholarly journals Antimicrobial Activity of Kluwek Seed Extract as Natural Preservatives of Tuna Fish Ball

2017 ◽  
Vol 20 (3) ◽  
pp. 592 ◽  
Author(s):  
Christine Fransin Mamuaja ◽  
Frans Lumoindong
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
Storage Duration ◽  
Tuna Fish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Natural Preservatives ◽  
And Storage

Kluwek seeds contain antimicrobial compounds that can be categorized as preservative agents. The<br />main objective of this study was to evaluate the effect of the addition of polar extract of kluwek seeds against<br />microbiological quality and sensory quality and shelf life of tuna fish balls. This study used a factorial<br />completely randomized design with various extract concentrations and storage duration treatments, each<br />of which conducted in three replications. The variables measured were total microbial and organoleptic<br />acceptance. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/v extract for 60 minutes,<br />then stored for three days at room temperature (28-30ºC). The results showed that the the highest inhibitory<br />activity against microbial growth was exhibited by meatballs immersed in 8% concentration, in which total<br />microbial load up to the third day storage was 1,32 x 102 CFU/g which was still under INS quality for fish<br />balls of 1 x 107. Fishballs from 0 day storage was more accepted by panelists compared to fishballs from 1,<br />2, and 3 days storage in terms of organoleptic acceptability and fishballs were still accepted organoleptically<br />only until one day storage, while fishballs stored for 2 and 3 days have deteriorated based on visual<br />observation of the color, odor, taste and texture.<br /><br />

PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Alfi R. M. Korah ◽  
Jan Rudolf Assa ◽  
Teltje Koapaha
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Coconut Shell ◽  
Tuna Fish ◽  
Factor B ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

scholarly journals Overcoming Dormancy in Seeds of Amazonian Species

2018 ◽  
Vol 10 (6) ◽  
pp. 245
Author(s):  
Gerson Dias da Silva Júnior ◽  
Rubson Da Costa Leite ◽  
Guilherme Octávio de Sousa Soares ◽  
Tatiane De Sousa Cruz ◽  
Robson Da Costa Leite ◽  
...  
Keyword(s):  
Experimental Design ◽  
Caustic Soda ◽  
Room Temperature ◽  
Science And Technology ◽  
Federal Institute ◽  
Randomized Design ◽  
Germination Process ◽  
Completely Randomized Design ◽  
Education Science

Despite the importance of the Amazonian species Schizolobium amazonicum, there is still no official protocol to favor the germination process of its seeds. The objective of this study was to evaluate methods of overcoming dormancy of paricá seeds and the quality of seedlings produced. The work was carried out at the Federal Institute of Education, Science and Technology of Tocantins-Campus Araguatins. The experimental design was a completely randomized design with seven treatments and four replications. The treatments consisted of: intact seeds; lateral mechanical scarification of the tegument with electric emery for 2 seconds; lateral mechanical scarification of the tegument, using sandpaper number 50 for 1 minute + immersion in water at room temperature for 12 hours; chemical scarification of the tegument with caustic soda at 20% concentration for 30 minutes; chemical scarification of the tegument with caustic soda at a concentration of 20% for 45 minutes; immersion in water at 80 ºC + stay in water (room temperature) for 12 hours; immersion in water at 90 ºC + stay in water (room temperature) for 12 hours. The treatment with lateral mechanical scarification of the integument using electric emery for 2 seconds is the most suitable for overcoming dormancy in paricá seeds. Methods of overcoming dormancy had no influence on the quality of paricá seedlings.

scholarly journals Efektifitas Emulsi Lilin Lebah Sebagai Bahan Pelapis Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) terhadap Mutu Selama Penyimpanan

2019 ◽  
Vol 7 (2) ◽  
pp. 263
Author(s):  
Made Nanda Saputra ◽  
I Made Supartha Utama ◽  
Ni Luh Yulianti
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Color Difference ◽  
Citrus Fruits ◽  
Total Acid ◽  
Randomized Design ◽  
Peel Color ◽  
Soluble Solid ◽  
Completely Randomized Design

Tujuan dari penelitian ini adalah untuk mengetahui efektifitas ragam konsentrasi emulsi lilin lebah sebagai bahan pelapis buah jeruk siam terhadap mutu selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga ragam perlakuan konsentrasi lilin lebah 0% (K0), 2% (K2), dan 4% (K4). Buah tanpa perlakuan disediakan sebagai kontrol (K). Analisis sidik ragam menunjukkan bahwa perlakuan konsentrasi lilin lebah berpengaruh nyata (P>0.05) terhadap susut bobot, intensitas kerusakan, total padatan terlarut, kekerasan buah, color difference, vitamin C, dan uji organoleptik. Perlakuan konsentrasi lilin lebah 4% merupakan perlakuan terbaik untuk memperlambat perubahan mutu pada buah jeruk siam selama penyimpanan pada suhu kamar.   The purposes of this research was to determine the effects of various concentrations of beeswax emulsion as a coating material on the quality of Siam citrus fruits during storage. The research used completely randomized design (CRD) with three different concentration of beeswax emulsion in water consisted of 0%, 2%, and 4%. Fruit without treatment provided as a control. The analysis of variance showed that the emulsion concentrations of significantly (P<0.05) affected the weight loss, damage intensity, total soluble solid, texture, color difference, vitamin C, total acid and organoleptic prefrences (peel color, texture, flavor, and overall acceptance) of the fruits. The concentration of 4% was the best beeswax emulsion to delay quality deterioration of citrus fruits during storage at the room temperature.

scholarly journals Effect of onion top leaves extract on the quality of smoked Heterotis niloticus (Cuvier, 1829)

2018 ◽  
Vol 5 (2) ◽  
pp. 241-248
Author(s):  
Ibrahim Shehu Jega ◽  
Philomina Michael ◽  
Ibrahim Mohammed Ribah
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Storage Period ◽  
Food Preservation ◽  
Chemical Parameters ◽  
Crude Fibre ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Completely Randomized Design

Food preservation techniques to improve the oxidative stability of fish-based foods are gaining renewed research interest in natural compounds of vegetable origin as valid alternatives to synthetic preservatives. This study was designed to determine the effect of Onion Top Leaves Extract (OTLE) on the chemical and sensory qualities of smoked Heterotis niloticus using four concentrations (0, 0.25, 0.5 and 0.75% w/w) and three storage periods replicated four times in a Completely Randomized Design (CRD). A total of 48 fresh samples of H. niloticus were treated with the different concentrations of OTLE, sundried for three hours and smoked using a modified portable drum kiln designed in the laboratory. The treated smoked samples were packaged in paper envelopes and stored at room temperature for a period of three weeks. The results indicated that OTLE concentration had significantly affected (P<0.05) moisture content, crude protein, crude fibre, nitrogen and total volatile base – nitrogen (TVB-N). The storage period was significantly affected (P<0.05) by OTLE for all tested chemical parameters except carbohydrates, (P>0.05). The results for sensory qualities indicated that after three weeks of storage, OTLE exerted a significant effect (P<0.05) on all sensory qualities tested in the study except general acceptability. The results for merit analysis showed that the samples treated with OTLE concentration of 0.25% ranked better followed by 0.5% while 0.75% recorded the lowest performance. For better optimisation of shelf life, chemical and sensory qualities of smoked H. niloticus, the product can be preserved in 0.25% w/w OTLE and stored for one week at room temperature in paper envelopes.Res. Agric., Livest. Fish.5(2): 241-248, August 2018

scholarly journals Physiological and isozyme alterations in lettuce seeds under different conditions and storage periods

2016 ◽  
Vol 38 (4) ◽  
pp. 305-313 ◽  
Author(s):  
Hugo César Rodrigues Moreira Catão ◽  
Luiz Antonio Augusto Gomes ◽  
Renato Mendes Guimarães ◽  
Pedro Henrique Faria Fonseca ◽  
Franciele Caixeta ◽  
...  
Keyword(s):  
Room Temperature ◽  
Physiological Changes ◽  
Lettuce Seeds ◽  
Randomized Design ◽  
Grand Rapids ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
And Storage ◽  
Different Levels

Abstract: The objective of the study was to determine the physiological and isozyme alterations in lettuce seeds submitted to different conditions and storage periods. We used a completely randomized design with four replications in a factorial arrangement with six lettuce cultivars (Everglades, Babá de Verão, Elisa, Grand Rapids, Hortência and Salinas 88) and four storage periods (30, 60, 90 and 120 days), on three storage rooms (15, 25 and 35 ° C). The physiological quality was evaluated by first and final germination count, emergence, and germination and emergence speed indexes. The isoenzyme expression of catalase (CAT), esterase (EST), alcohol dehydrogenase (ADH) and malate dehydrogenase (MDH) were determined. The physiological quality of lettuce seeds was preserved when stored at 15 ° C room temperature. The high room temperatures associated with higher storage periods cause a reduction in physiological quality and alterations in enzymatic patterns of CAT, EST, ADH and MDH. For seeds stored at 15 ° C, there were no physiological changes. The lettuce cultivars, especially Everglades, have different levels of tolerance to storage and isoenzyme expressions.

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