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

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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High Pressure Processing Applications in Plant Foods

Foods ◽

10.3390/foods11020223 ◽

2022 ◽

Vol 11 (2) ◽

pp. 223

Author(s):

Milan Houška ◽

Filipa Vinagre Marques Silva ◽

Evelyn ◽

Roman Buckow ◽

Netsanet Shiferaw Terefe ◽

...

Keyword(s):

High Pressure ◽

Raw Materials ◽

The Elderly ◽

High Pressure Processing ◽

Spore Form ◽

Cold Pasteurization ◽

Effective Components ◽

Fresh Products ◽

High Level

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

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Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/883/1/012026 ◽

2021 ◽

Vol 883 (1) ◽

pp. 012026

Author(s):

G H Augustyn ◽

V N Lawalata ◽

S G Sipahelut

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Moringa Oleifera ◽

Ash Content ◽

Added Value ◽

Organoleptic Properties ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Potato Flakes

Abstract Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

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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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Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i2.5565 ◽

2019 ◽

Vol 6 (2) ◽

pp. 154

Author(s):

Yusrizal Akmal ◽

Suryani Suryani ◽

Yulidar Yulidar

Keyword(s):

Neurospora Crassa ◽

Broiler Chicken ◽

Preference Test ◽

Industrial Wastes ◽

Organoleptic Properties ◽

Broiler Meat ◽

Organoleptic Test ◽

Randomized Design ◽

Fermented Feed

ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermentasi ampas sagu dan ampas tahu dan persiapan kandang selajutnya pemeliharaan ayam broiler dengan pemberian pakan terfermentasi. Uji kesukaan pada daging ayam yang diolah secara dipanggang menggunakan uji organoleptik yang melibatkan 25 orang panelis yang tidak terlatih. Parameter yang dianalisis warna, aroma, rasa, dan tekstur. Perhitungan statistika dilakukan dengan sidik ragam satu arah dan dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa pemberian pakan yang terfermentasi Neurospora crassa sampai pada tingkat 20% berpengaruh signifikan terhadap warna, aroma, rasa maupun tekstur daging broiler, artinya pemberian pakan fermentasi Neurospora crassa dari ampas sagu dan ampas tahu dengan sampai tingkat 20 persen dalam pakan ayam broiler dapat meningkatkan kualitas daging broiler baik warna, aroma, rasa dan tekstur daging.Kata kunci: ampas sagu, ampas tahu, Neurospora crassa, organoleptikABSTRACTSago pulp and tofu are industrial wastes that can be used as animal feeds. The study aims the organoleptic properties of broiler chicken fed fermented feed from sago pulp and tofu with Neurospora crassa so as improve the quality of meat. This research was conducted on broiler farms belonging to community in Juli Keude Dua Village, Juli, Bireuen District for 4 weeks. The design used was a complete randomized design with 4 treatments with 4 replications. The stages of the research are the preparation fermented sago pulp and tofu, cage, as well broiler maintenance chickens with fermented feed. The preference test for roasted chicken is processed using an organoleptic test involving 25 untrained panelists. Parameters analyzed for color, aroma, taste, and texture. Statistical calculations are performed with one-way variance and continued Duncan test. The results of this study indicate that Neurospora crassa fermented feeding to level 20% has a significant effect on the color, aroma, taste and texture, meaning that the provision of Neurospora crassa fermented feed from sago pulp and tofu up to level 20 percent in broiler chicken feed so as improve the quality of broiler meat both in color, aroma, taste, and texture of meat.Keyword: Neurospora crassa, organoleptic, sago pulp, tofu pulp

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Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1156 ◽

2016 ◽

Vol 1 (1) ◽

Author(s):

Taufiqul Hafizh ◽

Sitti Wajizah ◽

Samadi Samadi

Keyword(s):

Incubation Time ◽

Nutritional Quality ◽

Crude Protein ◽

Crude Fiber ◽

Randomized Design ◽

Nutritive Values ◽

High Level ◽

Control And Management ◽

By Products

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. . Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN. Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

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Effect of brine time on quality of wet-salted fish

TROPICAL WETLAND JOURNAL ◽

10.20527/twj.v6i1.83 ◽

2020 ◽

Vol 6 (1) ◽

pp. 05-09

Author(s):

Zuliyan Agus Nur Muchlis Majid ◽

Novianti Adi Rohmanna ◽

Syifa’ Robbani

Keyword(s):

Crude Protein ◽

Ph Value ◽

P Value ◽

Fresh Fish ◽

Salted Fish ◽

Long Time ◽

Careful Handling ◽

Fish Product ◽

Total Crude Protein

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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Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)

Planta Tropika Journal of Agro Science ◽

10.18196/pt.v1i2.3118 ◽

2021 ◽

Vol 1 (2) ◽

pp. 55-60

Author(s):

Rustiningsih Rustiningsih ◽

Nafi Ananda Utama ◽

Innaka Ageng Rineksane

Keyword(s):

Sweet Corn ◽

Starch Content ◽

Reducing Sugar ◽

Storage Life ◽

Organoleptic Properties ◽

Sugar Water ◽

Randomized Design ◽

Completely Randomized Design ◽

Refrigeration Storage

This research was aimed to study the influence of kinds of cooling and packing on the storage life of sweetcorn in order to obtain the simple postharvest technology and easy to practice. The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah University of Yogyakarta. The reducing sugar analysis was done in the Agriculture Technology Faculty of Gadjah Mada University. The laboratory experiment was arranged ini 2 x 3 factorial completely randomized design with three replications. The cooling first factor was refrigerated in refrigerator to be compared to the hydro-cooling. Meanwhile, the polypropilene and polyethylene packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage of nonconsumable part of sweetcorn, fresh weight of ears, and organoleptic properties were observed. The result showed that there was no significantly interaction between cooling and packaging on the storage life and quality of sweet corn. The cooling treatment was significantly influenced the starch and reducing sugar level as well as the packaging treatment. Refrigeration storage could significantly keep the level of reducing sugar to remain higher than the hydro-cooling, this treatment was also decreased the starch content, decreased the proportion of unconsumable part, and maintained the flavor. The polyethylene packaging significantly keep the level of reducing sugar to remain higher and relatively maintained the flavor than the polypropilene packaging or unpackaged, but decreased the portion of unconsumable part.

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KAJIAN MUTU BAKSO IKAN TUNA YANG DISUBSTITUSI TEPUNG KARAGENAN

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.8.1.2020.27117 ◽

2020 ◽

Vol 8 (1) ◽

pp. 30

Author(s):

Moon Ayu Kawanari Sitepu ◽

Hanny Welly Mewengkang ◽

Daisy Monica Makapedua ◽

Lena Jeane Damongilala ◽

Eunike Louisje Mongi ◽

...

Keyword(s):

Water Content ◽

Quality Parameters ◽

Plate Count ◽

Average Value ◽

Randomized Design ◽

Fish Product ◽

Storage Times ◽

And Storage ◽

Total Bacteria

Fishball is a fish product that knows for their distinctive taste and chewy texture. The quality of fishball greatly affects the attractiveness of consumers to consume it, regarding the taste and aroma. The ingredients of fishball that have properties as an emulsifying is carrageenan. The purpose of this study was to determine the quality of tuna fishballs substituted with carrageenan flour with different concentrations and storage times. The treatment design used was RAL (completely randomized design) which consisted of 4 different concentration treatments of added carrageenan, for 0%, 1%, 2% and 3% with 2 days of storage and 2 times repetition. The quality parameters were organoleptic test, water content, pH and TPC (Total Plate Count). The results showed that the addition of carrageenan affected the water content and pH of fishballs. Tuna fishballs with the addition of a concentration of 2% are the best products with an average value of organoleptic values: 6.58; water content: 71.63; pH: 5.46; and TPC: 2.6 × 10 4. Water content in fishballl is not met SNI quality requirements. Total bacteria (TPC) in fishballs met SNI quality requirements.Keywords: tuna fishballs, carrageenan

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The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.02.4 ◽

2021 ◽

Vol 16 (2) ◽

pp. 105-116

Author(s):

Peni Patriani ◽

Harapin Hafid

Keyword(s):

Ph Value ◽

Chicken Meat ◽

Cooking Loss ◽

Water Holding Capacity ◽

Drip Loss ◽

Physical Quality ◽

Fresh Fish ◽

Randomized Design ◽

Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE

Jurnal Agroindustri ◽

10.31186/j.agroindustri.9.1.19-27 ◽

2019 ◽

Vol 9 (1) ◽

pp. 19-27

Author(s):

Christina Angelia Saragih ◽

Lukman Hidayat ◽

Tuti Tutuarima

Keyword(s):

Organoleptic Properties ◽

Active Compounds ◽

Natural Preservative ◽

Anova Test ◽

Flower Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Observation Times

Freshness is one of the important factors in determining the quality of fish. Kecombrang flower extract contains active compounds of polyphenols, flavonoids, tannins and safonin as antimicrobial ingredients. Kecombrang flower extract can be used to slow down damage to fish. The study aimed to determine the effect of using kecombrang flower extract on organoleptic properties of fish (eyes, gills, mucus, meat, odor and texture). This study used a Completely Randomized Design (CRD) of one factor, namely the use of kecombrang flower extract with concentrations (0%, 2%, 4%, and 6%) and observation times of 0, 6, 12, 18 and 24 hours. All of data were analyzed using ANOVA test. At a concentration of 6% the 12th hour storage is still able to maintain the organoleptic properties of fish. Whereas at concentrations of 0%, 2% and 4% fish are no longer suitable for consumption.

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