KARAKTERISASI IKAN TERI (Stolephorus sp.) ASAP “KAHOLEO” YANG DIPRODUKSI DARI KOTA BAUBAU SULAWESI TENGGARA

AbstrakPenelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan Polycyclic Aromatic Hidrocarbon (PAH) pada ikan teri asap “kaholeo” yang diproduksi dari Kota Baubau, Sulawesi Tenggara. Sampel diambil dari tiga produsen di Kelurahan Waruruma, Kota Baubau. Penelitian ini menggunakan metode deskriptif untuk memberikan gambaran umum tentang data yang telah diperoleh dengan ulangan sebanyak 3 kali (n=3). Parameter yang diamati yaitu uji organoleptik (warna, aroma, tekstur, dan rasa), uji kimia (kadar air, kadar protein, kadar lemak, dan kadar abu) serta uji PAH. Hasil dari penelitian ini menunjukkan bahwa kualitas ikan teri asap terbaik terdapat pada produsen III dengan nilai warna 3,96, aroma 3,79, tekstur 3,32, dan rasa 3,69. Hasil uji kimia menunjukkan bahwa nilai kadar air tertinggi terdapat pada produsen III sebesar 7,72%. Nilai kadar protein tertinggi terdapat pada produsen I sebesar 29,06%. Nilai kadar lemak tertinggi terdapat pada produsen III sebesar 4,12% dan nilai kadar abu tertinggi terdapat pada produsen I sebesar 0,12%. Hasil uji kandungan PAH menunjukkan bahwa produsen I memiliki kandungan PAH tertinggi yaitu naphthalene 8,19 ppm, acenaphthene 8,55 ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, dan benzo(a)pyrene 12,98 ppm. Kata kunci: Stolephorus sp., kaholeo, pengasapan, komposisi gizi AbstractThis study aims to determine the chemical composition and content of Polycyclic Aromatic Hydrocarbon (PAH) in "Kaholeo" smoked anchovy produced from the City of Baubau, Southeast Sulawesi. Samples were taken from three producers in Waruruma village, Baubau city. This study use a descriptive method to provide a general description of the data that has been obtained by three times replication (n=3). The parameters observed were organoleptic test (color, odor, texture, and taste), chemical test (moisture content, protein content, fat content, and ash content) and PAH test. The results of this study indicate that the best quality of smoked anchovy is found in producer III with a color value of 3,96, odor of 3,79, texture of 3,32, and flavor of 3,69. The chemical test results showed that the highest moisture content was producer III at 7,72%. The highest protein content value was producer I at 29,06%. The highest value of fat content was producer III at 4,12% and the highest ash content was producer I at 0,12%. The results of the PAH content showed that producer I had the highest PAH content, namely naphthalene 8,19 ppm, acenaphthene 8,5% ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, and benzo(a)pyrene 12,98 ppm. Key words: Stolephorus sp., kaholeo, fumigation, nutritional composition

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Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

Jurnal FishtecH ◽

10.36706/fishtech.v7i2.5679 ◽

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.

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Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽

10.30598/ajibt.v10i1.1297 ◽

2021 ◽

Vol 10 (1) ◽

Author(s):

Fitri Wahyu Wijayanti ◽

Stevani B. Fara

Keyword(s):

Moisture Content ◽

Protein Content ◽

Experimental Method ◽

Fat Content ◽

Nutritional Composition ◽

Ash Content ◽

Carbohydrate Content ◽

Nutritional Content ◽

Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

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The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v3i6.578 ◽

2017 ◽

Vol 3 (6) ◽

pp. 119

Author(s):

Ni Made Darmadi ◽

Dewa Gede Semara Edi ◽

I Made Kawan

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fat Content ◽

Ash Content ◽

Fish Skin ◽

Economic Sectors ◽

Food Quality And Safety ◽

Processed Products ◽

Micro Analysis ◽

Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p02 ◽

2020 ◽

Vol 9 (2) ◽

pp. 117

Author(s):

Lucky Arisonna Roring ◽

Ni Wayan Wisaniyasa ◽

I Dewa Gede Mayun Permana

Keyword(s):

Moisture Content ◽

Protein Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Bean Sprout ◽

Crude Fiber Content ◽

Red Bean ◽

Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15075 ◽

2017 ◽

Vol 19 (3) ◽

pp. 233

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

East Kalimantan ◽

Calcium Source

Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

Journal of Food Quality ◽

10.1155/2020/8821315 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Qiannan Yu ◽

Meijuan Guo ◽

Bin Zhang ◽

Hao Wu ◽

Yan Zhang ◽

...

Keyword(s):

Moisture Content ◽

Protein Content ◽

Dietary Fiber ◽

Nutritional Value ◽

Dry Weight ◽

Nutritional Composition ◽

Ash Content ◽

National Standard ◽

Edible Fungi ◽

Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

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CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU

AGROLAND The Agricultural Sciences Journal ◽

10.22487/j24077593.2018.v5.i1.10516 ◽

2018 ◽

Vol 5 (1) ◽

pp. 44

Author(s):

Sukisman Abdul Halid ◽

Abdul Rahim

Keyword(s):

Protein Content ◽

Antioxidant Properties ◽

Chemical Properties ◽

Fat Content ◽

Ash Content ◽

Microbial Count ◽

Randomized Design ◽

Inhibition Concentration ◽

Food Quality And Safety ◽

The City

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.

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PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v2i1.211 ◽

2019 ◽

pp. 44-50 ◽

Cited By ~ 3

Author(s):

Jumriah Langkong ◽

Meta Mahendradatta ◽

Mulyati M Tahir ◽

Nurlaila Abdullah ◽

Marina Reski

Keyword(s):

Moisture Content ◽

Protein Content ◽

Theobroma Cacao ◽

Animal Feed ◽

Economic Value ◽

Fat Content ◽

Ash Content ◽

Cocoa Bean ◽

Theobroma Cacao L ◽

Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

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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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Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13460 ◽

2016 ◽

Vol 19 (2) ◽

pp. 148

Author(s):

Indriati Kusumaningrum ◽

Doddy Sutono ◽

Bagus Fajar Pamungkas

Keyword(s):

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

East Kalimantan ◽

Bone Powder ◽

Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency) to produce belida fish bone powder which the best characteristics based on highest calcium content. The processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.

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