PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus)  PROSES CEPAT DAN TIDAK ASIN

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

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SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽

10.29303/profood.v5i1.94 ◽

2019 ◽

Vol 5 (1) ◽

pp. 397

Author(s):

Anto Anto ◽

Deyvie Xyzquolyna ◽

Viene Valentine H. Ali

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Water Content ◽

Design Pattern ◽

Research Method ◽

Ph Value ◽

Fermentation Time ◽

Fish Market ◽

Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

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KARAKTERISASI IKAN TERI ASIN (Stolephorus sp.) YANG DIPRODUKSI DI DESA WABURENSE, KECAMATAN MAWASANGKA, KABUPATEN BUTON TENGAH

Jurnal Fish Protech ◽

10.33772/jfp.v4i1.18146 ◽

2021 ◽

Vol 4 (1) ◽

pp. 80

Author(s):

Taufik Taufik ◽

Kobajashi Togo Isamu ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Data Analysis ◽

Protein Content ◽

Water Content ◽

Descriptive Analysis ◽

Salt Content ◽

Fat Content ◽

Ash Content ◽

General Description ◽

Test Results

ABSTRACT The aims of this study were to determine the proximate content (water content, ash, fat, protein), and salt content. Data analysis was used descriptive analysis to provide a general description of the data. Proximate Test Results on Salted anchovy water content ranged from 18.61% -19.68%, salted anchovy ash content from 12.69% -14.26%, protein content 37.37% -41.25% , fat content from 1.05% -1.18% and salt content from 12.62% -13.42%. Keywords: Salted anchovy, proximate, and salinityABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan kadar garam. analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada kadar air ikan teri asin berkisar 18,61%-19,68% ,kadar abu ikan teri asin berkisar 12,69%-14,26%, kadar protein ikan teri asin 37,37%-41,25%, kadar lemak ikan teri asin berkisar 1,05%-1,18% dan kadar garam berkisar antara 12,62%-13,42%.Kata kunci: Ikan teri asin, proksimat, kadar garam

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Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (lactobacillus spp.) during the Production of Pekasam

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.3.3.05 ◽

2015 ◽

Vol 3 (3) ◽

pp. 219-223

Author(s):

Nor Mahyudin ◽

Wan Ibadullah ◽

Amar Saadin

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Fermentation Process ◽

Fermented Food ◽

Fermented Fish ◽

Fermented Product ◽

Fish Product ◽

Lactobacillus Spp

Pekasam is one of Malaysia s famous fermented product. Pekasam fish is usually made from freshwater fish with ground roasted fragrant rice as the main ingredient as the fermentation substrate. Fermented food, especially from fish or seafood requires lactic acid bacteria such as Lactobacillus spp. to aid the fermentation process. Samples were fermented for 30 days based on natural fermentation of pekasam. Protein has a significant effect on the taste, flavor, color and shelf life of the pekasam fish. The objective of this study is to evaluate the effect of protein content on selected fish in relation to the production of lactic acid bacteria. It showed that the increment of Lactobacillus spp. associated with the higher amount of protein in the fish during the fermentation process. Patin fish showed the highest protein content (27.5%) with the highest increment in Lactobacillus spp. This suggests possible use of Patin fish as a potential source to improve the overall quality of fermented fish product.

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Proximate analysis of Dadih from Kapau, Agam Regency, West Sumatera, Indonesia

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012044 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012044

Author(s):

M T Putri ◽

I Juliyarsi ◽

E Roza ◽

E Purwati

Keyword(s):

Protein Content ◽

Water Content ◽

Research Method ◽

Room Temperature ◽

Proximate Analysis ◽

Fat Content ◽

Buffalo Milk ◽

Traditional Food ◽

Milk Fermentation ◽

Descriptive Method

Abstract Dadih is a traditional food from buffalo milk fermentation in West Sumatera, Indonesia. which is fermented for 24-48 hours at room temperature. This study aimed to determine the proximate analysis of Dadih from Kapau, Agam Regency West Sumatera, Indonesia. The measured variables were protein content, fat content, water content and, pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Kapau Agam Regency, West Sumatera, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.96%, fat content ranged from 5.53%, water content ranged from 73.55%, pH ranged from 5.16. The conclusion is that Dadih has good nutritional quality.

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Nutrient analysis of dadih from Lintau Regency, West Sumatra, Indonesia

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012041 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012041

Author(s):

Hurriya Alzahra ◽

Sri Melia ◽

Susmiati

Keyword(s):

Protein Content ◽

Water Content ◽

Chemical Properties ◽

Fat Content ◽

Buffalo Milk ◽

Traditional Food ◽

Nutrient Analysis ◽

Milk Fermentation ◽

West Sumatra ◽

Descriptive Method

Abstract Dadih is a traditional food from buffalo milk fermentation in West Sumatra, Indonesia. Which is fermented for 24-48 hours at room temperature.This study aimed to determine the chemical properties of Dadih from Lintau Regency, West Sumatra, Indonesia. The measured Variables were protein content, fat content, water content, and pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Lintau Regency, West Sumatra, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.58-8.92%, fat content ranged from 5.60-6.18%, water content ranged from 72.43-74.86%, and pH ranged from 5.1-5.4. The conclution is that Dadih has good nutritional quality.

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PENAMBAHAN ENKAPSULAN DALAM PROSES PEMBUATAN YOGHURT POWDER PROBIOTIK DENGAN METODE SPRAY DRYING

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n2.2019.56-63 ◽

2020 ◽

Vol 16 (2) ◽

pp. 56

Author(s):

Juniawati Sahib ◽

NFN Miskiyah ◽

Ayu Kusuma

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Spray Drying ◽

Nutritional Value ◽

Powder Processing ◽

Goat Milk ◽

Fat Content ◽

Cow Milk ◽

Cold Temperatures

Yoghurt merupakan salah satu produk olahan susu yang memiliki umur simpan yang relatif singkat yaitu 2-3 minggu pada suhu dingin. Kondisi penyimpanan yoghurt pada suhu dingin membatasi distribusi yoghurt. Pengolahan yoghurt powder merupakan salah satu alternatif yang dilakukan untuk mempertahankan kualitas yoghurt selama proses distribusi dan penyimpanan. Pengeringan yoghurt menggunakan metode spray drying dengan teknik enkapsulasi mampu menghasilkan yoghurt powder dengan karakteristik kimia dan mikrobiologi yang baik. Penelitian ini bertujuan untuk menentukan bahan pengkapsul terbaik yang dapat digunakan dalam pembuatan yoghurt powder susu sapi dan susu kambing. Hasil penelitian menunjukkan bahwa susu skim merupakan bahan enkapsulan yang paling baik dalam pembuatan yoghurt powder susu sapi dan susu kambing karena menghasilkan nilai gizi yang lebih tinggi dan dapat mempertahankan viabilitas bakteri asam laktat selama proses pengeringan. Nilai gizi yoghurt powder susu sapi kadar protein 24,25 %, kadar lemak 5,74% dan calcium 8,22 ppm. Nilai gizi yoghurt susu kambing kadar protein 26,89 %, kadar lemak 8,21 % dan calcium 9,60 ppm. Penurunan total viabilitas bakteri asam laktat yoghurt powder dengan bahan enkapsulan susu skim lebih rendah dibandingkan dengan gum arab dan maltodekstrin. Yoghurt powder susu sapi mengandung total BAL sebesar 12,23 log CFU/g atau turun sekitar 4,01 log sedangkan yoghurt powder susu kambing mengandung total BAL 12,54 log CFU/g atau turun 4,5 log. Encapsulation in yogurt powder processing with spray drying menthodYogurt is one of dairy products with relatively short shelf life, 2-3 weeks in cold temperatures. Conditions for storing yogurt in cold temperatures limit the distribution of yogurt. Processing of yogurt powder is an alternative way to maintain the quality of yogurt during distribution and storage. Drying yoghurt using spray drying method with encapsulation technique is able to produce yogurt powder with good chemical and microbiological characterics. This study aims to determine the best encapsulating material that can be used in making cow milk yogurt powder and goat milk yogurt powder. The experiment was set up in compeletely randomized design with basic materials (cow milk and goat milk) and encapsulant (maltodextrin, arabic gum and skim) as treatments and repeated three times. The results showed that skim was the best encapsulant in making cow milk and goat milk yogurt powder because it produced higher nutritional value and could maintain the viability of lactic acid bacteria during the drying process. Nutritional value of cow milk yogurt are protein content 24.25%, fat content 5.74% and calcium 8.22 ppm. Nutritional value of goat milk yogurt are protein content 26.89%, fat content 8.21% and calcium 9.60 ppm. Decrease in total viability of lactic acid bacteria yogurt powder with skim lower than arab gum and meltodextrin. Cow milk yogurt powder contains total lactic acid bacteria 12.54 log CFU/g go or decrease 4.5 log.

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The effect of fermentation with lactic acid bacteria to chemical and sensory characteristics of Sumbawa’s Buffalo Jerky

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/913/1/012043 ◽

2021 ◽

Vol 913 (1) ◽

pp. 012043

Author(s):

I Nairfana ◽

C A Afgani

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Ash Content ◽

Sensory Characteristics ◽

Traditional Food ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Minced Meat

Abstract Jerky is a traditional food made from sliced or minced meat that were marinated in spices and dried to extend its shelf life. Most of the marketed jerky available in Sumbawa were half-cooked. Theaim of this study was to determine the concentrations of Lactic Acid Bacteria to chemical and sensory characteristics of buffalo jerky. A laboratory experiment was conducted andusing Completely Randomized Design with asingle factor namely LAB concentrations (P1=0%, P2=0.5%, P3=1% and P4-1.5%). Data was analyzed using Co-Stat software at 5% significance level.The results showed that the LAB concentrations gave significant differences on water content, protein, fat, color, flavor and texture of fermented buffalo jerky, but gave non-significant difference on the ash content. The best LAB concentrations were 0.5% that resulted on jerky with protein content of 74.32%, fat content of 6,37%, water content of 12.51%, ash content of 1.14%, also color, flavor and texture that were acceptable to panelists.

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The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.46.2.145-153 ◽

2021 ◽

Vol 46 (2) ◽

pp. 145-153

Author(s):

H. Rizqiati ◽

N. Nurwantoro ◽

S. Susanti ◽

M. I. Y. Prayoga

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Water Content ◽

Ph Value ◽

Goat Milk ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Physical Chemical ◽

Significant Difference

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

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ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

JURNAL PENDIDIKAN GLASSER ◽

10.32529/glasser.v2i2.20 ◽

2018 ◽

Vol 2 (2) ◽

Author(s):

SULASMI ANGGO

Keyword(s):

Protein Content ◽

Water Content ◽

Water Solubility ◽

Gravimetric Method ◽

Fat Content ◽

Carbohydrate Content ◽

Dust Content ◽

Total Dust ◽

Physical Chemical ◽

Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

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PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p02 ◽

2018 ◽

Vol 7 (1) ◽

pp. 12

Author(s):

Utafiyani . ◽

Ni Luh Ari Yusasrini ◽

I Gusti Ayu Ekawati

Keyword(s):

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Green Bean ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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