scholarly journals MUTU IKAN KUWE (Gnathanodon speciosus) SEGAR YANG DIBERI PERLAKUAN CAIRAN NIRA AREN (Arenga pinnata) HASIL FERMENTASI SELAMA PENYIMPANAN

2021 ◽  
Vol 1 (1) ◽  
pp. 1-11
Author(s):  
Martha L. Wattimena ◽  
Dwigth Soukotta ◽  
Max R Wenno ◽  
Yudi Mantol
Keyword(s):  
Analysis Of Variance ◽  
Food Processing ◽  
Storage Time ◽  
Ph Value ◽  
Antimicrobial Activities ◽  
Friedman Test ◽  
Fresh Fish ◽  
Ph Values

The application of acids in food processing has an important role due to its antimicrobial activities. Likewise, acid derivation of palm nera has been widely used by the community in handling fish to maintain its freshness, however the research concerning its effect on fish has not been conducted yet. This study aims to analyze the application of palm nera (Arenga pinnata) in maintaining the quality of fresh Gnathanodon speciosus during storage. The results of the analysis of variance showed that the treatment of fermented palm nera (A) had a significant effect on the TMA value, and had a very significant effect on the pH value, while the treatment of storage time (B) had a very significant effect on the TMA and pH values. The interaction of treatment A and B has a very significant effect on the pH value. The results of the Friedman test showed that the interaction of treatment A and B had a very significant effect on the odor, texture and appearance of fresh fish.  The conclusion is the fresh fish treated by  fermented palm nera and stored during 9 days obtained the best quality based on objective (TPC, TMA, pH) and subjective  parameters.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

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 KONSENTRASI PEKTIN DALAM SUHU DAN WAKTU PENYIMPANAN BERBEDA TERHADAP KARAKTERISTIK PELEMBAB KULIT

2017 ◽  
Vol 4 (2) ◽  
pp. 187
Author(s):  
Herlina Eva Fitriani ◽  
Supriyono Eko Wardoyo ◽  
Amry Syawaalz
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Microbial Contamination ◽  
Emulsion Stability ◽  
Ph Value ◽  
Optimum Concentration ◽  
Synthetic Material ◽  
Characteristic Appearance ◽  
And Storage

Effect of Concentration of Pectin in Different Temperature and Storage Time on Characteristics of Skin Moisturizing        The use of pectin as a substituent a synthetic material in the manufacture of skin moisturizers can support the reuse of natural ingredients for skin care . This study aimed to obtain optimum concentrations in the preparation of skin moisturizers and to see the characteristics of skin moisturizer with the addition of the pectin concentration . The result showed the optimum concentration of pectin in the preparation of moisturizing the skin with a concentration of 0.05 % with a characteristic appearance ( viscosity ) was most preferably , the pH value of 7.08 ; a specific gravity of 0.98 g / ml ; viscosity of 2229 cP , emulsion stability of 100 % , and there was no microbial contamination in accordance with the standard of quality of skin moisturizersKeyword:. Pectin, concentration, characteristics, skin moisturizing ABSTRAK         Penggunaan pektin sebagai pensubstitusi bahan sintetik dalam pembuatan pelembab kulit dapat mendukung penggunaan kembali bahan-bahan alami untuk perawatan kulit. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimum dalam sediaan pelembab kulit dan mempelajari karakteristik pelembab kulit dengan penambahan konsentrasi pektin.  Hasil penelitian didapatkan konsentrasi optimum pektin dalam sediaan pelembab kulit dengan konsentrasi 0,05 % dengan karakteristik penampakan (kekentalan) yang paling disukai, nilai pH 7,08; bobot jenis 0,98 g/ml; viskositas 2229 cP, stabilitas emulsi 100 %, dan tidak terdapat cemaran mikroba sesuai dengan syarat mutu pelembab kulit..Kata kunci: Pektin, konsentrasi, karakteristik, pelembab kulit

scholarly journals Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage

2019 ◽  
Vol 1 (2) ◽  
pp. 57-60
Author(s):  
Dharia Renate
Keyword(s):  
Citric Acid ◽  
Analysis Of Variance ◽  
Storage Time ◽  
Local Market ◽  
Light Yellow ◽  
Yellow Color ◽  
Light Yellow Color ◽  
Storage Times ◽  
And Storage

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam.  Material used was mature and ripe of fresh papaya, purchased from local market.  This research was designed as a Factorial Completely Randomized Designed.  The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks).  The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor.  Data was analyzed using analysis of variance.  The significantly different treatment was further analyzed by using  Multiple Comparison and TukeyTest.  The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam.  Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam.  The papaya jam was good in light yellow color, soft  texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.

scholarly journals UJI KUALITAS GELATIN DARI TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) MENGGUNAKAN JENIS ASAM YANG BERBEDA

2019 ◽  
Vol 2 (2) ◽  
pp. 218
Author(s):  
Rini Safitri ◽  
Kobajashi Togo Isamu ◽  
Nur Illiyin Akib
Keyword(s):  
Analysis Of Variance ◽  
Proximate Composition ◽  
Ph Value ◽  
Yellowfin Tuna ◽  
Real Difference ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Range Test

ABSTRACT          The Aim of this study was to determine the quality of gelatin from the yellowfin tuna bone of different acid types and to know the effect of the use of acid as an extraction material to the quality of the yellowfin tuna gelatin. This study uses a variety of different acid concentrations, namely the solution of hydrochloric acid 4% (A1), acetate 4% acid (A2) and 4% sulphuric acid (A3). The study made use of the complete random draft (RAL) consisting of 3 treatments and 3 times repeated. Data on the observation result is analyzed using ANOVA (Analysis of Variance) at 95%, if there is a real difference (P > 0.05) then the test is carried out with a test of DMRT (Duncan Multiple Range Test) in the real standard 95%. Analysis of sensory testing, proximate composition, pH value tests, and lowliness. The highest consecutive sensory values (aroma and color) are found in the treatment of (A1) and (A3) with a value of 6.2 and 6.1. The highest consecutive proximate composition values (moisture content, ash content, and protein levels) are noted in the (A2) and (A1) treatments with values of 12.51, 6.60 and 50.64. Highest pH value on the treatment of (A1) and (A2) with value 5. The highest yield values in the (A3) treatment with a value of 3%. From statistics of real difference test (DMRT) indicates that there is no noticeable difference in the gelatin color and aroma of the yellowfin Tuna fish bones by using altered acid types. Keywords: Gelatin, Lowliness, Proximate, PH value, sensory test, Tuna bone, and ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas gelatin dari tulang ikan tuna sirip kuning dari jenis asam yang berbeda dan untuk mengetahui pengaruh penggunaan asam sebagai bahan pengekstraksi terhadap kualitas gelatin ikan tuna sirip kuning. Penelitian ini menggunakan variasi konsetrasi asam yang berbeda yaitu larutan asam klorida 4% (A1), asam asetat4% (A2) dan asam sulfat 4%  (A3). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Analisis uji sensori, komposisi proksimat, uji nilai pH dan rendemen. Nilai sensori tertinggi berturut-turut (aroma dan warna) terdapat pada perlakuan (A1) dan (A3) dengan nilai 6.2 dan 6.1. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, dan kadar protein) terdapat pada perlakuan (A2) dan (A1) dengan nilai 12.51, 6.60 dan 50.64. Nilai pH tertinggi pada perlakuan (A1) dan (A2) dengan nilai 5. Nilai rendemen tertinggi pada perlakuan (A3) dengan nilai 3%. Dari statistik   uji beda nyata (DMRT) menunjukkan bahwa tidak terdapat perbedaan nyata pada warna dan aroma gelatin dari tulang ikan Tuna sirip kuning dengan menggunakan jenis asam yang berbeda.Kata kunci: Gelatin, Nilai pH,Proksimat, Rendemen, Tulang Ikan Tuna, dan Uji Sensori

scholarly journals Aplication of Image Processing to Determine The Freshness of Tilapia Fish (Oreochromis niloticus)

2019 ◽  
Vol 22 (2) ◽  
pp. 229-235
Author(s):  
Ayu Kalista ◽  
Amin Redjo ◽  
Umi Rosidah
Keyword(s):  
Image Processing ◽  
Storage Time ◽  
High Quality ◽  
Fresh Fish ◽  
A Value ◽  
Red Color ◽  
Quality Category ◽  
Independent Variable ◽  
High Quality Category

The quality of fresh fish will decrease immediately after death. One of the indicators of fish quality is the changes of the gills color. The aim of this research was to determine the changes of red color in the gills of tilapia using image processing as an indicator of fish freshness. The research method used is the Explanatory Research where the independent variable (x) is tilapia which stored at room temperature for 12 hours. The dependent variable (y) was the intensity value of red. The quality of fish could be grouped into several categories, such as high quality, good quality, limit of acceptability and spoilt. The Observation was carried out with a time of 0 hours to 12 hours (4 hour interval). The results showed that storage time affected the deterioration of fresh quality. The high quality category has a red percentage value of 82.18%. Fresh category has a red percentage value of 67.10%. The limit of acceptability category has a value of 38.52% and the spoiltcategory has a red percentage value of 9.92%.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Sarlini Martha ◽  
Yurliasni Yurliasni ◽  
Yusdar Zakaria
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Storage Time ◽  
Ph Value ◽  
Phoenix Dactylifera ◽  
Lactic Acid Level ◽  
Storage Duration ◽  
Phoenix Dactylifera L ◽  
And Storage

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P 0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.

scholarly journals Effect of brine time on quality of wet-salted fish

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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