scholarly journals PENGARUH PENAMBAHAN GARAM YANG BERBEDA TERHADAP TINGKAT KESEGARAN IKAN CAKALANG (Katsuwonus pelamis)

2020 ◽  
Vol 3 (1) ◽  
pp. 95
Author(s):  
Lia Mitra ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Block Design ◽  
Katsuwonus Pelamis ◽  
Chemical Test ◽  
Organoleptic Test ◽  
A Value ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Handling Methods

Effect of Different Additions of Salt on Freshness of Skipjack Fish (Katsuwonus pelamis) ABSTRACT         The aim of this study was to determine organoleptic changes, water content, pH, TPC of skipjack tuna with different handling methods. This study used a Randomized Block Design (RBD) with 2 treatment factors, the first treatment factor of adding salt consisting of 2 levels, 10% salt (P0) and 15% salt (P1). The second treatment factor is storage time which consists of 3 levels, H1 (1 day), H2 (2 days), and H3 (3 days). Organoleptic tests include gills, mucus, eyes, texture and aroma. while chemical tests include water content, pH and TPC. The results of the organoleptic test on the best treatment gill parameter P1H1 with a value of 8,16, mucus with a value of 8.16, eyes with a value of 8,12, aroma with a value of 8,04 and the best treatment texture at P0H1 value of 8,04. While the chemical test of water content was in the P1H1 treatment with a value of 71,74%, the lowest treatment in the P0H1 with a value of 71,16%. The highest value of pH parameters in the P1H1 treatment with a value of 5,84%, the lowest treatment at P0H1 with a value of 5,64%. The highest value of TPC parameters in the P0H1 with a value of 4.67 × 105 CFU/g and the lowest value in the P1H1 with a value of 4.29 × 105 CFU/g. Keywords: addition of salt, the freshness of fish, organoleptic test, skipjack fish, TPC.ABSTRAKTujuan penelitian ini adalah untuk mengetahui perubahan organoleptik, kadar air, pH, TPC ikan cakalang dengan metode penanganan yang berbeda. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor perlakuan pertama penambahan garam yang terdiri dari 2 taraf yaitu penambahan garam 10% (P0) dan penambahan garam 15 % (P1). Faktor perlakuan kedua adalah waktu penyimpanan yang terdiri dari 3 taraf yaitu H1 (1 hari), H2 (2 hari), dan H3 (3 hari). Uji organoleptik meliputi insang, lendir, mata, tekstur dan aroma. sedangkan uji kimia meliputi kadar air, pH dan TPC. Hasil penelitian uji organoleptik pada pameter insang perlakuan terbaik P1H1 dengan nilai sebesar 8,16, lendir dengan nilai sebesar 8,16, mata dengan nilai sebesar 8,12,aroma dengan nilai sebesar 8,04 dan tekstur dperlakuan terbaik pada P0H1 nilai sebesar 8,04. Uji kimia nilai tertinggi uji kimia yaitu kadar air terdapat pada perlakuan P1H1 dengan nilai sebesar 71,74%, perlakuan terendah pada perlakuan P0H1 dengan nilai sebesar 71,16%. Parameter pH nilai tertinggi pada perlakuan P1H1 dengan nilai sebesar 5,84%, perlakuan terendah pada P0H1 dengan nilai sebesar 5,64%. Parameter TPC nilai tertinggi pada perlakuan P0H1 dengan nilai sebesar 4,67 × 105 CFU/g dan nilai terendah pada perlakuan P1H1 dengan nilai sebesar 4,29 × 105 CFU/g.Kata kunci: Ikan cakalang, kesegaran ikan, penambahan garam, TPC, uji organoleptik.

scholarly journals Pengaruh Penambahan Soda Kue dan Rempah-Rempah Terhadap Karakteristik Ikan Kering Rendah Garam

2018 ◽  
Vol 7 (1) ◽  
pp. 60-68
Author(s):  
Wiji Rahayu ◽  
Herpandi Herpandi ◽  
Indah Widiastuti
Keyword(s):  
Sodium Bicarbonate ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Salt Content ◽  
Ash Content ◽  
A Value ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Dried Fish

This study aims to determine the effect of sodium bicarbonate and spices addition on the characteristics of low salted dried fish. This research method used a randomized block design (RBD) with one treatment factor and done with three replications. The treatment used in this research were the addition of sodium bicarbonate 2.5%, turmeric 0.2%, and combination of turmeric 0.2% and chili 0.2%. The results of this research showed that treatment did not significantly affect on the value of the yield, moisture content, acid insoluble ash content, salt content, and protein content of low salted dried fish. The results of sensory analysis showed that treatment significantly affect on the appearance and aroma while the taste and texture were not significant. The best product was treated with the addition of sodium bicarbonate by 2.5% which resulted in a product with a value of yield 27.6%, water content 28.83%, acid insoluble ash content 0.32%, salt content 5.83%, and the protein content 56.27%. The results of sensory analysis showed that the value for the appearance 8.3 (whole, clean, less neatly, eradiate by type), aroma 8.3 (less aroma, without additional aroma), flavour 6.91 (very tasty, specific type, without additional flavour), and texture 8.1 (dense, compact, bending, less dried).

scholarly journals PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 65-73
Author(s):  
Syaifuddin
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Storage Duration ◽  
Randomized Block Design ◽  
And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

scholarly journals EFFECT OF PROTEIN TYPE AND SUGAR TYPE ON CHOCHOLATE PROPERTIES

EDUFORTECH ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Muhammad Rifqi
Keyword(s):  
Water Content ◽  
Block Design ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Soy Milk ◽  
Organoleptic Test ◽  
Randomized Block Design

This research aimed to investigate the effect of protein types (soy milk powder and skim milk powder) and sugar types (stevia and sucrose) on sensory properties of chocolate candy. The appropriate level of protein and sugar were also expected. The research performed using factorial randomized block design (RBD) with three replications. Factors namely ratio of protein type (soy milk powder, skim milk powder) and the ratio of sugar type (sucrose, stevia) were applied. Organoleptic response variables included taste, flavor, texture, and aftertaste were conducted using a hedonic test on 30 panelists. The results indicated that chocolate candy made from the ratio of soy milk with skim milk 0:1 and the ratio of sucrose and stevia of 1:1 gave the highest value of the organoleptic test. Proximate analysis showed the chocolate candy 11.05% fat, 13.44% protein, 25.28% carbohydrate, and water content of 1.17% and has a toughness test value of 1.23 mm/sec/100gram. This study revealed that alternative sugar (stevia) can be used in chocolate candy making and is expected to reduce calories contained on chocolate candy.

scholarly journals Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler

2020 ◽  
Vol 12 (1) ◽  
pp. 36-39
Author(s):  
Anis Dliyaul Haq ◽  
Irfan Irfan ◽  
Yanti Meldasari Lubis
Keyword(s):  
Water Content ◽  
Skin Color ◽  
Storage Time ◽  
Block Design ◽  
Chicken Meat ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
Duration Of Storage ◽  
Better Than

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

scholarly journals The Type of Fish and Storage Time to The Characteristics of Pedetan in Jembrana Bali

2018 ◽  
Vol 1 (1) ◽  
pp. 12
Author(s):  
Ni Made Ayu Suardani Singapurwa ◽  
I Wayan Sudiarta ◽  
Anak Agung Made Semariyani ◽  
Mariam Lupita Kant
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Block Design ◽  
Assessment Method ◽  
Total Volatile ◽  
Quality Control Laboratory ◽  
Randomized Block Design ◽  
Base Analysis ◽  
Agricultural Faculty ◽  
And Storage

Abstract This study aims to determine the study of fish type and storage time to the characteristics of 'pedetan' fish in Jembrana-Bali. This research was conducted in March-May 2015 at Agricultural Processing Laboratory of Agricultural Faculty of Warmadewa University and TVB (Total Volatile Base) analysis was conducted at Fishery product and Quality Control Laboratory of Bali Province. The design used was Factorial Randomized Block Design (RAK) pattern consisting of two treatments and three replications. The first treatment is fish, the type of Sardinella sirm and Sardinella bleeker. The second treatment is the storage time which is consisting of 7 levels ie storage time 0 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks. Observations are made objectively and subjectively. Objective observations include water content, acidity (pH), weight change, and TVB. Subjective observations include appearance, odor, taste, texture, and fungus using assessment method in accordance with the Indonesian standard of quality (SNI 2721.1: 2009). From the objective observation result, water content ranged from 8.13 to 17.07%, pH 6.18-6.55, weight loss 0 - 1.44%, and TVB 34.22 - 53.62 mg-N / 100gram, and subjective observations obtained with specification values ranging from 7.13 to 8.27, odor 7.15 - 8.31, flavors 7.07 - 7.71, texture 7.22 - 7.91, mushrooms (no mushrooms). All analysis parameters above meet the Indonesian standard of quality (SNI 2721.1: 2009). From the results of the study, it was found that Sardinella sirm and Sardinella bleeker with a duration of 12 weeks can maintain the characteristics of pedetan on storage. Keywords: Pedetan, Sardinella sirm, Sardinella bleeker.

APLIKASI VINEGAR NIRA LONTAR (Borassus flabellifer) UNTUK MENGHAMBAT HISTAMIN PADA IKAN CAKALANG (Katsuwonus pelamis)

2019 ◽  
Vol 5 (1) ◽  
pp. 70
Author(s):  
Nur Rezqi Amaliah ◽  
Lahming Lahming ◽  
Andi Sukainah
Keyword(s):  
Research Design ◽  
Storage Time ◽  
Block Design ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Randomized Block Design ◽  
Histamine Formation ◽  
Storage Times ◽  
Total Bacteria

This study aims to determine the effect of skipjack fish immersion in palm lontar vinegar solution with different storage times at the level of histamine produced. The research design used was Randomized Block Design (RBD). The parameters tested were histamine levels and total mesophyll bacteria. The concentration of vinegar solution at each storage time which had the lowest histamine and the lowest total bacteria was 10% with an average value of 17.34 mg / kg histamine and 4.3 log cfu / ml total bacteria, but a concentration of 6% could inhibit histamine formation. Total mesophyll bacteria were positively correlated with histamine levels in fish, so mesophyll bacteria affected the increase in histamine produced.

scholarly journals UJI STABILITAS PENYIMPANAN IKAN PEPEREK (Leiognathus equulus) KERING DENGAN METODE PENGEMASAN YANG BERBEDA

2020 ◽  
Vol 3 (2) ◽  
pp. 178
Author(s):  
Rusnawati Rusnawati ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Block Design ◽  
Aluminum Foil ◽  
Plate Count ◽  
Aluminium Foil ◽  
Plastic Packaging ◽  
Total Plate Count ◽  
Randomized Block Design ◽  
Treatment Factor

ABSTRACT         The aim of this study was to determine the storage stability test of dried peperek fish (Leiognathus equulus) with different packaging methods. This study used a randomized block design (RBD) consisting of 2 treatment factors. The first treatment factor is PE plastic packaging (VO) and aluminum foil plastic packaging (V1). The second treatment factor is storage time which consists of 4 levels, namely H1 (1 day), H2 (7 days), H3 (14 days), and H4 (21 days). Test parameters include organoleptic tests (appearance, aroma, and texture), TPC, and moisture content. Based on the results, it showed that the effect of storage time of PE plastic packaging and aluminum foil plastic packaging on organoleptic tests is appearance V0T14 8.32, V1H1 6.64, aroma V0T14 8.36, V1H1  3.69, texture V0T14 8.52,  V1H1 4. while the best moisture content test results are found in V1H14 with the lowest value of 13.94% and lowest TPC content in V1H14 with the lowest value of 1.46x105. Keywords: fish peperek (leiognathuus equlus), Total Plate Count TPC, water content test, and organolepticABSTRAKPenelitian ini bertujuan untuk mengetahui uji stabilitas penyimpanan ikan peperek (Leiognathus equulus) kering dengan metode pengemasan yang berbeda. Penelitian ini menggunakan rancangan acak kelompok (RAK) yang terdiri dari 2 faktor perlakuan. Faktor perlakuan pertama yaitu kemasan plastik pe (VO) dan kemasan plastik aluminium foil (V1). Faktor perlakuan kedua adalah waktu penyimpanan yang terdiri dari 4 taraf yaitu H1 (1 hari), H2 (7 hari), H3 (14 hari) dan H4 (21 hari). Parameter uji meliputi Uji organoleptik (kenampakan, aroma, dan tekstur), TPC dan kadar air. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh lama penyimpanan kemasan plastik PE dan kemasan plastik aluminium foil terhadap uji organoleptik yaitu kenampakan V0T14 8.32, V1H1 6.64, aroma V0T14 8.36, V1H1  3.69 tekstur V0T14 8.52,  V1H1 4. sedangkan hasil uji kadar air  terbaik terdapat pada V1H14 dengan nilai terendah 13.94%, dan kandungan TPC terendah V1H14 dengan nilai terendah 1.46x105.Kata kunci: Ikan peperek (leiognathuus equlus), Total Plate Count TPC, uji kadar air, dan uji organoleptik

scholarly journals Formulasi sabun karika (Carica pubescens) sebagai sabun kecantikan dan kesehatan

Agromix ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 9-20
Author(s):  
Roisatul Ainiyah ◽  
Cahyaning Rini Utami
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Foam Stability ◽  
Block Design ◽  
Quality Analysis ◽  
Organoleptic Test ◽  
Randomized Block Design ◽  
Significant Difference ◽  
The Right ◽  
Carica Pubescens

Soap is a mixture of sodium compounds with fatty acids that are used as a body cleansing agent, in the form of solid, foam, with or without other additives and does not cause irritation to the skin. To improve quality, bath soap can be given additional ingredients that contain vitamins and various nutrients needed by the skin such as the addition of extracts of karika fruit (Carica pubescens). The purpose of this research is to find out the right formulation in making karika soap. This research used an experimental method with randomized block design (RCBD), consisting of two factorial variations in the concentration of karika juice (0%, 100%, 80%, 60%) and variations in the concentration of NaOH (30%, 35%, and 40% ) so that 12 treatments were obtained each with 3 replications. The process of making soap uses the hot process method. Soap quality analysis is carried out by comparing the results of chemical tests for karika soap with SNI 06-3532-1994 (SNI for solid bath soap), foam stability test, soap hardness, and organoleptic test. The data obtained were analyzed using ANOVA with a confidence interval of 5%. If an effect is found on one of the variebel, a further Tukey test is performed. The results showed that the water content, pH, and free alkali did not meet SNI, while the amount of fatty acids and mineral oil was in accordance with SNI, the significant difference between treatments was only in the water content. Karika soap has abundant and stable foam. The higher concentration of karika juice make the lower hardness of the soap. Organoleptic test results showed a low level of preference for panelists on karika soap products. The suggestion from this research is that karika juice can be tried to applied it in the liquid bath.

scholarly journals STUDI PEMBUATAN NUGGET FUNGSIONAL DARI IKAN CAKALANG (KATSUWONUS PELAMIS L.) DENGAN EKSTRAK BUAH MENGKUDU (MORINDA CITRIFOLIA L.)

2018 ◽  
pp. 69-77 ◽  
Author(s):  
Jalil Genesa ◽  
Nandi K Sukendar ◽  
Shinta Regia
Keyword(s):  
Block Design ◽  
Value Added ◽  
Morinda Citrifolia ◽  
Fruit Extract ◽  
Physical Content ◽  
Katsuwonus Pelamis ◽  
A Value ◽  
Randomized Block Design ◽  
Processed Products ◽  
Ice Water

Nugget skipjack fish with noni fruit extract is a processed food from fish meat. It is milled with the addition of noni fruit extract as a value added (fuctional) on nugget products. Noni fruit is less favored by people due to the bitter taste and the aroma is sting. Therefore , it was carried out addition of extract from noni fruit on nugget processed products. This research aimed to produce functional nugget product from skipjack fish with noni fruit extract and to know chemical and physical content of nugget and alkaloids content in nugget. The parameters were water content, ash content, fat content, protein content, carbohidrate content, organoleptic test, and alkaloids content. The expremental design was Randomized Block Design with 3 treatments and 3 replications. Alkaloids content was present in all treatments . The best treatment based on physical, chemical, and oreganoleptics test of nugget was F3 treatment (60% fih meat + 7% extract of noni + 23% filler + 10% ice water). Result of organoleptics test texture 3.59 (likes), color 3.48 (rather like), aroma 3.63 (like), and taste 3.77 (like).

Stem Cold Hardiness, Leaf Heat Tolerance, Growth, and Performance of Six Japanese Maples (Acer palmatum) in Northern Illinois

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 512e-512
Author(s):  
A.M. Shirazi
Keyword(s):  
Water Content ◽  
Heat Tolerance ◽  
Cold Hardiness ◽  
Block Design ◽  
Leaf Tissue ◽  
Ion Leakage ◽  
Randomized Block Design ◽  
Leaf Tissues ◽  
Artificial Freezing ◽  
And Performance

Six different Japanese Maples (Acer palmatum) cultivars `Water Fall', `Burgundy Lace', `Crimson Queen', `Oshio-Beni', `SangoKaKu', and `Bloodgood' from Monrovia Nursery were planted in a randomized block design on 4 June 1997 at the The Morton Arboretum. Leaf heat tolerance was evaluated by measuring ion leakage of the leaf tissue at 25–60 °C in July, Aug., and Sept. 1997. The LT50 (the temperature at which 50% of the tissues were injured) of all the cultivars were higher in July (≈53 °C) and were lower in September (≈47 °C). Water content of the leaf tissues were higher in July compare to August and September and were not related to heat tolerance of most cultivars. Stem cold hardiness was performed by artificial freezing tests in Oct., Dec., and Feb. 1997/98. The Lowest Survival Temperature (LST) for the most hardy to least hardy cultivars in October and December were: `Burgundy Lace' (–15, –27 °C), `Bloodgood' (–18, –24 °C), `Oshio-Beni' (–15, –24 °C), `Crimson Queen' (–15, –18 °C), `Water Fall' (–9, –18 °C) and `SangoKaKu' (–9, –12 °C), respectively. Growth, dormancy development, spring budbreak and performance of these cultivars will be compared.

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