scholarly journals STUDI KUALITAS KIMIA DAN SENSORIK IKAN PINDANG BANDENG (Chanos chanos Forskal) TANPA DURI YANG DISIMPAN DALAM KEMASAN VAKUM SUHU AMBIENT

2020 ◽  
Vol 3 (2) ◽  
pp. 165
Author(s):  
Rahdi Fajar Miftahulkhair ◽  
Andi Besse Patadjai ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Ambient Temperature ◽  
Storage Time ◽  
Vacuum Packaging ◽  
Test Results ◽  
Storage Duration ◽  
Chanos Chanos ◽  
Randomized Design ◽  
The Difference

ABSTRACT         The aim of this study was to determine the effect on the freshness quality of thorns leaves milkfish storing at ambient temperature in vacuum packaging. This study used a non-factorial randomized design (CRD) which was storage time consisting of 4 treatments H0 (0 days), H2 (2 days), H4 (4 days), and H6 (6 days). Each treatment was carried out with 3 times replication. Based on the test results, it showed that the difference in different storage duration significantly affected on freshness value of fish (TVB and TMA) of thorns leave milkfish at ambient temperature, along with the time of storage of vacuum packaged fish, the value of TVB and TMA increased on the 6th day of storage (H6) had the highest TVB and TMA values of 24.40 mgN / 100g and 3.43 mgN / 100g, respectively. Keywords: milkfish leave thorns, pindang, sensory, vacuum.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran ikan pindang bandeng tanpa duri kemasan vakum pada suhu ambient. Penelitian ini menggunakan rancangan percobaan adalah Rancangan Acak Lengkap (RAL) non faktorial yakni waktu penyimpanan yang terdiri dari 4 perlakuan yaitu H0 ( 0 hari), H2 (2 hari), H4 (4 hari) dan H6 (6 hari). Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 12 unit. Berdasarkan hasil pengujian, perbedaan lama penyimpanan berbeda secara signifikan mempengaruhi nilai kesegaran ikan (TVB dan TMA) bandeng tanpa duri yang disimpan pada suhu ambeien, seiring dengan  waktu penyimpanan ikan pindang bandeng tanpa duri kemasan vakum, nilai TVB dan TMA meningkat. Pada hari ke 6 penyimpanan (H6) memiliki nilai TVB dan TMA tertinggi masing-masing 24,40 mgN/100g dan 3,43 mgN/100g.Kata kunci: ikan bandeng tanpa duri, pindang, vakum

scholarly journals The Effect of Using Bromelain and Papain Enzymes on the Quality of Pure Fish Oil from Milkfish Silage (Chanos chanos)

2021 ◽  
Vol 13 (2) ◽  
pp. 233
Author(s):  
Yosie Prayudha Arisky ◽  
Supriyanto Supriyanto ◽  
Mohammad Fakhry
Keyword(s):  
Fish Oil ◽  
Body Parts ◽  
Nutritional Content ◽  
Chanos Chanos ◽  
Medical Needs ◽  
Fish Flesh ◽  
Randomized Design ◽  
Two Factors ◽  
The Difference

Highlight ResearchMilkfish silage  oil fatty acid profileThe quality of pure fish oil from milkfish silage (Chanos chanos)The effect of using bromelain and papain enzymesAbstractMilkfish has a high nutritional content, especially fat content. The processing of milkfish oil into pure oil has not been done much. Proper processing is needed so that the fatty acids contained in fish can be utilized optimally for pharmaceutical and medical needs. Enzyme extraction is known to extract fish oil with better quality than the heating method. The aim of this research was to study the effect of the enzymes bromelain and papain on the quality of pure fish oil from milkfish silage by treating different body parts used. The experiment was carried out with Factorial Complete Randomized Design with three replications involving two factors. The first factor was the type of enzyme using two types of enzymes, namely bromelain and papain with a concentration of 15%, the second factor used was the difference in body parts that was whole fish, flesh, and waste (head, viscera, and bones). The results showed that the type of enzyme had no significant effect on the quality of fish oil, but the different treatments of fish body parts had a significant effect on the quality of the fish oil produced. The best treatment was adapted from fish oil treated using the bromelain enzyme with the flesh. This treatment resulted in yield of 1.25%, density 0.903 g/mL, FFA content of 0.56%, and peroxide value of 7.64 meq/kg.

scholarly journals PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN

2018 ◽  
pp. 118-126
Author(s):  
Andi Nur Faidah Rahman ◽  
Meta Mahendradatta ◽  
Jusmiati Effendi
Keyword(s):  
Storage Time ◽  
Ash Content ◽  
Reducing Sugar ◽  
Vacuum Packaging ◽  
Storage Quality ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
And Storage

Sale raja banana are foods processed by mature banana which have been through thedrying process. During storage, quality of sale raja banana decreased in terms of chemicalcomposition and organoleptics. It is needed a method to maintain the quality of sale rajabanana during storage by applying packaging technology. The purpose of this study was todetermine the effect of packaging methods (without packaging, HDPE packaging and HDPEvacuum packaging) and storage time on the chemical composition and organoleptic quality ofsale raja banana. The design of this study consisted of two factors: packaging using threetreatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) andstorage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed usingfactorial Completely Randomized Design (CRD) with three replications. The chemicalparameters analyzed were water content, ash content, reducing sugar, pH, and organoleptictests (including color, aroma, taste and texture). The results showed that the storage of saleraja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters

scholarly journals The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Fitra Yosi ◽  
Dyah Wahyuni ◽  
Riswandi . ◽  
Fitri Herasti ◽  
Inda Ayu Lestari ◽  
...  
Keyword(s):  
Immersion Time ◽  
Storage Time ◽  
Microbiological Quality ◽  
Storage Period ◽  
Fruit Peel ◽  
Randomized Design ◽  
The Difference ◽  
And Storage ◽  
Range Test

This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

scholarly journals Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

2008 ◽  
Vol 56 (4) ◽  
pp. 183-196
Author(s):  
Hana Šulcerová ◽  
Jiří Štencl ◽  
A. Šulcová
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Heat Treated ◽  
Different Temperatures ◽  
The Difference ◽  
Total Difference ◽  
Cut Surface ◽  
Sausage Casing ◽  
General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration

2016 ◽  
Vol 11 (2) ◽  
pp. 129
Author(s):  
Ima Wijayanti ◽  
Romadhon Romadhon ◽  
Laras Rianingsih
Keyword(s):  
Protein Hydrolysate ◽  
Enzyme Concentration ◽  
Raw Material ◽  
Crude Fiber ◽  
Fish Protein ◽  
Chanos Chanos ◽  
Protein Hydrolyzate ◽  
Protease Enzyme ◽  
Randomized Design

ABSTRAK   Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen.  Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam.   Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin     ABSTRACT   Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours.  Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

scholarly journals Egg quality of laying hens fed diets with plant extracts

2019 ◽  
Vol 41 (1) ◽  
pp. 43801
Author(s):  
Debora Duarte Moraleco ◽  
Jean Kaique Valentim ◽  
Larissa Gonçalves Silva ◽  
Heder José D'Ávila Lima ◽  
Tatiana Marques Bitencourtt ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Flower Extract ◽  
Randomized Design ◽  
And Storage ◽  
Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

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