scholarly journals Formula Dan Kualitas Nugget Ikan Rinuak

2020 ◽  
Vol 12 (01) ◽  
pp. 53
Author(s):  
Yuliana Yuliana
Keyword(s):  
Fish Species ◽  
Taste Quality ◽  
Average Score ◽  
Small Fish ◽  
Processed Food ◽  
Fish Processing ◽  
Validation Process ◽  
Color Quality ◽  
Food And Nutrition

Rinuak fish is a species of small fish in Lake Maninjau. At the end of 2016 to mid-2018, rinuak fish are threatened with extinction. But at the end of 2018 until now, the catch of rinuak fish in Lake Maninjau is abundant again. Rinuak, including fish species that quickly rot if not processed immediately. So far, the form of rinuak fish processing is still limited. Therefore, it is necessary to develop in the form of processed food products made from rinuak fish, one of which is nuggets. The purpose of this study is to standardize the formula and identify the quality of the rhinoceros fish nuggets. The research conducted was an experiment to get the design of rinuak fish nugget products with a standard recipe. The formula standardization stage is carried out by eight expert validators in the fields of food, food, and nutrition. The results found a standard formula or recipe, which is done through a validation process twice with three trials. The results of rinuak fish nugget quality obtained an average score on the color quality categorized quite good, the shape quality was categorized quite good, the aroma quality was categorized very good, the texture quality was categorized good (soft and savory), and the taste quality was categorized good (tasty and delicious)

scholarly journals Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

2018 ◽  
Vol 7 (2) ◽  
pp. 138-147
Author(s):  
Chairil - Anwar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Fat Content ◽  
Ash Content ◽  
Fish Processing ◽  
Cooking Method ◽  
Fish Meat ◽  
Good Taste

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

scholarly journals Twenty Minutes of Ultraviolet-B Light Improved Quality of Cherry Fruits (Prunus avium L. cv 0900 Ziraat) During Storage

2021 ◽  
Vol 9 (2) ◽  
pp. 375-385
Author(s):  
Tuğçe Şahin ◽  
Rezzan Kasım ◽  
Mehmet Ufuk Kasım
Keyword(s):  
Prunus Avium ◽  
Titratable Acidity ◽  
Taste Quality ◽  
Ultraviolet B ◽  
Postharvest Quality ◽  
Anthocyanin Content ◽  
Led Light ◽  
Color Quality ◽  
Red Color

This study was carried out to determine the effects of ultraviolet-B (UV-B) and LED light on improving postharvest quality of 0900 Ziraat cherry fruits. In the present study, UV-B treated to cherry fruits 10, 20, and 40 min, and then stored dark conditions. On the other hand, the blue (M), red (KR) and ultraviolet-A (UVA) LED light had applied to fruit during storage, continuously. Fruits without application were used as a control. Cherry fruits were stored at 4±1°C temperature with 85-90% RH for 35 days. As a result of the study, the best treatment in terms of increasing the TSS/TA rate (19.3), fructose (5.27%), glucose (6.22%), total soluble phenol (170.16 mg/100 mL CAE) and anthocyanin content (12.11 mg/kg FW), red color, and taste quality (4.63) of fruits was UVB20. It has also been seen that the KR treatment could be used to reducing the titratable acidity content, and increase the amount of fructose, total soluble phenol. The UV-A LED treatment is particularly significant in reducing weight loss, and providing in the fruit stalk remains green. Also, the treatments of both UVB and LED improved the color quality of cherries by increasing brightness, darkening red color, and protection of anthocyanins, whereas increased the EL. As a result, it might be concluded that the UVB20 (5.95 kJ / m2s) treatment was the best and usable treatment to maintaining both biochemical and taste quality cherry fruits during cold storage.

scholarly journals Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat

2021 ◽  
Vol 12 (2) ◽  
pp. 220-230
Author(s):  
Indira Karina ◽  
Desrizal
Keyword(s):  
Water Content ◽  
Nutritional Value ◽  
Brown Seaweed ◽  
Processed Food ◽  
Nutritional Content ◽  
Randomized Design ◽  
Food And Nutrition ◽  
Completely Randomized Design ◽  
Range Test

Dodol is an ingredient of traditional food which is already known by the Indonesian people, because it is tasty and the high nutritional content. One of a combination of refined products healthy with dodol in supporting the fulfillment of food and nutrition is seaweed, therefore the processing dodol with the addition of seaweed can be categorized as a product of processed food which is healthy and safe to be consumed by the consumer. The purpose of this research was to know the quality of dodol with the addition of brown seaweed through organoleptic/ teshedonic test (taste, color, and aroma) and proximate test (water content and ash content). The method used in this research was experimental method that was doing the experiment of making dodol by adding seaweed. Furthermore, the organoleptic test and proximate test are done. The research design used in this study was Completely Randomized Design (RAL) with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. The results showed the lowest water content found in treatment E (addition of 50% brown seaweed). The results of organoleptic assessment, dodol with the addition of brown seaweed most favored by panelists in terms of taste, color, and aroma is the C treatment (addition of 30% brown seaweed). The quality of Dodol rumput laut coklat most liked is with the addition of brown seaweed by 30%. The addition of brown seaweed can be a solution in improving the nutritional value and quality on the food like on the dodol also can reduce the water content in the dodol.

scholarly journals Effect of Tubifex and Carrot Meal Combination on Color Quality of Botia Chromobotia macracanthus

2020 ◽  
Vol 147 ◽  
pp. 01007
Author(s):  
Yuli Andriani ◽  
Rosidah ◽  
Iskandar ◽  
Agus Priyadi ◽  
Satria N. Firdaus
Keyword(s):  
Color Change ◽  
Ornamental Fish ◽  
Average Score ◽  
Optimum Dose ◽  
Color Quality ◽  
Randomized Design ◽  
Commercial Feed ◽  
Feed Control ◽  
Average Body

Colour is the most important indicators of quality in ornamental fish, making the exploration to find new sources of pigments in ornamental fish is growing. This study aimed to determine the optimum dose of tubifex and carrot meal combination to enhance the quality of color in Botia Chromobotia macracanthus. This study was designed using Completely Randomized Design with six treatments in triplicates: a) commercial feed (control), b) 70% Tubifex + 3% carrot meal + 27% commercial feed, c) 60% Tubifex + 4% carrot meal + 36% commercial feed, d) 50% Tubifex + 5 % carrot meal + 45% commercial feed, e) 40% Tubifex + 6% carrot meal + 54% commercial feed, and f) 30% Tubifex + 7% carrot meal + 63% commercial feed. Parameters observed were color change level, which was tested using the Kruskal-Wallis method; survival rate (SR) tested using analysis of variance through the F test; and water quality. Results showed that the best color enhancement seen in treatment with 50% Tubifex + 5% carrot meal + 45% commercial feed combination with an average body color of 5.04 in Toca Colour Finder code 0605. The caudal fin color was enhanced with an average score of 3.93 in code 0805.

scholarly journals Developing Interactive Learning Multimedia for Mathematics Subject in Junior High School Grade VIII Student East Lombok

2021 ◽  
Vol 1 (2) ◽  
pp. 105-112
Author(s):  
Samsul Lutfi ◽  
Kholida Ismatullah ◽  
Yosi Nur Kholiso
Keyword(s):  
Junior High School ◽  
Interactive Learning ◽  
Average Score ◽  
School Grade ◽  
Validation Process ◽  
Product Trial ◽  
High School Grade ◽  
Development Approach ◽  
Research Show

This study aims to: (1) produce interactive multimedia products for Mathematics Subject in SMP Grade VIII students (2) find out the quality of the product. This research was a research and development approach (R & D) by adapting Alessi and Trollip development model that is planning, design, and development. The validation process for the product is done by the alpha test stage, beta test, and product trial. The results of the research show that: (1) the developed product is interactive learning multimedia on mathematics subjects in the form of application with * .swf format. and * .exe, (2) Interactive learning multimedia developed is feasible to be used as a supporter of learning with an average score of 3.31 from media experts with the category of “good”, 3.6 from material experts with the category of "very good", and 3.8 from users with the category “very good”.

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

scholarly journals Eating Habits during the COVID-19 Lockdown in Italy: The Nutritional and Lifestyle Side Effects of the Pandemic

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2279
Author(s):  
Federica Grant ◽  
Maria Luisa Scalvedi ◽  
Umberto Scognamiglio ◽  
Aida Turrini ◽  
Laura Rossi
Keyword(s):  
Food Waste ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Waste Prevention ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Nutritional Recommendations ◽  
Food And Nutrition ◽  
Excessive Consumption

To limit the spread of coronavirus SARS-CoV-2, a nationwide lockdown started in Italy in March 2020. In this unpredictable situation, a cross-sectional study using an online questionnaire was carried out by the Observatory on Food Surplus, Recovery and Waste of CREA Food and Nutrition Centre. The aim of this work was to evaluate how Italian habits changed during this period, the determinants of changes, and the effect on food waste prevention. In a sample of 2678 respondents, 62% showed low Adherence to the Mediterranean Diet (AMD). During lockdown many of participants improved the quality of their diet, increasing their consumption of fruit (24.4%), vegetables (28.5%), legumes (22.1%), nuts (12%), and fish or shellfish (14%). Unfavorable changes were observed with the excessive consumption of sweets or pastries (36.9%) and comfort foods (22.7%), and a lack of physical activity (37.2%). The main novelty of this study was the examination of dietary changes identified by a cluster analysis. Respondents with generally high AMD improved their eating habits, while the habits of the respondents with generally low AMD remained unchanged. In addition, nearly 80% of respondents were sensitive to food waste. The study provides a useful contribution to the debate on nutritional recommendations in case of further lockdown.

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

2021 ◽  
Vol 359 ◽  
pp. 129950
Author(s):  
Ai Huang ◽  
Zongde Jiang ◽  
Meng Tao ◽  
Mingchun Wen ◽  
Zhipeng Xiao ◽  
...  
Keyword(s):  
Storage Time ◽  
Black Tea ◽  
Taste Quality ◽  
Metabolomics Analysis

scholarly journals Characterizing Color Quality, Damage to Artwork, and Light Intensity of Multi-Primary LEDs for Museums

Heritage ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 188-197
Author(s):  
Dorukalp Durmus
Keyword(s):  
Energy Efficiency ◽  
Appearance Model ◽  
Light Sources ◽  
Great Flexibility ◽  
Oil Paintings ◽  
Damage Reduction ◽  
Output Variability ◽  
Color Quality ◽  
Trade Offs

Light causes damage when it is absorbed by sensitive artwork, such as oil paintings. However, light is needed to initiate vision and display artwork. The dilemma between visibility and damage, coupled with the inverse relationship between color quality and energy efficiency, poses a challenge for curators, conservators, and lighting designers in identifying optimal light sources. Multi-primary LEDs can provide great flexibility in terms of color quality, damage reduction, and energy efficiency for artwork illumination. However, there are no established metrics that quantify the output variability or highlight the trade-offs between different metrics. Here, various metrics related to museum lighting (damage, the color quality of paintings, illuminance, luminous efficacy of radiation) are analyzed using a voxelated 3-D volume. The continuous data in each dimension of the 3-D volume are converted to discrete data by identifying a significant minimum value (unit voxel). Resulting discretized 3-D volumes display the trade-offs between selected measures. It is possible to quantify the volume of the graph by summing unique voxels, which enables comparison of the performance of different light sources. The proposed representation model can be used for individual pigments or paintings with numerous pigments. The proposed method can be the foundation of a damage appearance model (DAM).

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