scholarly journals PENGARUH PENGGUNAAN KEMASAN VAKUM TERHADAP DAYA SIMPAN IKAN TONGKOL (Euthynnus affinis) ASAP YANG DIPRODUKSI DI KELURAHAN POASIA KOTA KENDARI

2021 ◽  
Vol 4 (1) ◽  
pp. 33
Author(s):  
Muhammad Yunus ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Moisture Content ◽  
Fat Content ◽  
Vacuum Packaging ◽  
Total Bacterial Count ◽  
Phenol Content ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Different Types ◽  
Euthynnus Affinis ◽  
Number Of Bacteria

ABSTRACT         This study aims to determine the effect of different types of packaging on room temperature storage on the organoleptic value, chemical test value, and the total amount of smoked tuna bacteria produced in Poasia Village, Kendari City. The parameters tested were the organoleptic test, moisture content, fat content, phenol content, and the total number of bacteria (TPC) of smoked tuna. This study used a descriptive design consisting of two treatments, namely V (vacuum packaging) and N (non-vacuum packaging). Each treatment was carried out 3 times in order to obtain the number of experimental units. 18 units. Organoleptic test data were analyzed according to non-parametric statistics using analysis of variance (ANOVA). The results obtained showed that the different types of packaging techniques during the storage time of smoked tuna including appearance and mucus showed very significant results, while the smell and texture showed significant results. In the vacuum packaging treatment, the best results for organoleptic assessment were found in the VT0 treatment which had an appearance value of 6.73, odor 7.07, texture 7.43, and mucus 7.53, while in non-vacuum packaging treatment found at NT0 obtained the best value in terms of appearance namely 5,93, smell, 6.30, texture 6.17 and mucus 8.60. The best treatment in chemical tests. In vacuum packaging, the best treatment to found in VT0 with a moisture content value of 59.05%, a fat content value of 5.32%, and a phenol content value of 636.571 mg / 100g. While the total number of bacteria (TPC) was 1.64 x 104 CFU / ml while in non-vacuum packaging the best treatment was NT1 with a water content value of 60.47%, a fat content value of 5.08%, and a phenol content value of 388.570 mg / 100g while the total bacterial count (TPC) was 2.10 x 104 CFU / ml. Keywords: smoked tuna (Euthynnus affinis), smoking, packaging, storage, room temperature.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan berbeda pada penyimpanan suhu ruang terhadap nilai organoleptik, nilai uji kimia,dan jumlah total bakteri ikan tongkol asap diproduksi di Kelurahan Poasia Kota Kendari. Parameter yang diuji yaitu uji organoleptik, uji kadar air, uji kadar lemak, ujikadar fenol, dan jumlah total bakteri (TPC) ikan tongkol asap. Penelitian ini menggunakan rancangan secara deskriptif yang terdiri dari dua perlakuan yaitu V (kemasan vakum) dan N (kemasan non vakum) Masing-masing perlakuan dilakukan 3 kali pengamatan sehingga diperoleh jumlah satuan percobaan sebanyak 18 unit. Data hasil uji organoleptik dianalisis menurut statistik non parametrik dengan menggunakan analisis ragam (ANOVA). Hasil penelitian yang diperoleh menunjukkan bahwa teknik jenis kemasan yang berbeda selama waktu penyimpanan ikan tongkol asap meliputi kenampakan dan lendir menunjukkan hasil yang berpengaruh sangat nyata yang sedangkan bau dan tekstur menunjukkan hasil yang berpengaruh nyata. Pada perlakuan kemasan vakum hasil terbaik untuk penilaian organoleptik terdapat pada perlakuan VT0 dimana memiliki nilai kenampakan 6,73, bau 7,07, tekstur 7,43 dan lendir 7,53 sedangkan pada perlakuan kemasan non vakum terdapat pada NT0 memperoleh nilai terbaik dari segi kenampakan yaitu 5,93, bau, 6,30, tekstur 6,17 dan lendir 8,60. Perlakuan terbaik pada uji kimia. Pada kemasan vakum perlakuan terbaik terdapat pada VT0 dengan nilai kadar air 59,05%, nilai kadar lemak 5,32%, dan nilai kadar fenol 636,571 mg/100g. Sedangkan jumlah total bakteri (TPC) 1,64 x 104 CFU/ml sedangkan pada kemasan non vakum perlakuan terbaik terdapat pada NT1 dengan nilai kadar air 60,47%, nilai kadar lemak 5,08%, dan nilai kadar fenol 388,570 mg/100g sedangkan jumlah total bakteri (TPC) 2,10 x 104 CFU/ml.Kata kunci: ikan tongkol asap (Euthynnus affinis), pengasapan, pengemasan, penyimpanan, suhu ruang.

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

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

2019 ◽  
Vol 2 (1) ◽  
pp. 130
Author(s):  
Wa Ode Sriyani ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
General Description ◽  
Chemical Test ◽  
Polycyclic Aromatic ◽  
The City

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 

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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

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.

scholarly journals Geoelectric method applied in correlation between physical characteristics and electrical properties of the soil

2017 ◽  
Vol 2 (2) ◽  
pp. 37 ◽  
Author(s):  
Antonio Marcelino Silva Filho ◽  
Carlos Leandro Borges Silva ◽  
Marco Antonio Assfalk Oliveira ◽  
Thyago Gumeratto Pires ◽  
Aylton José Alves ◽  
...  
Keyword(s):  
Electrical Resistivity ◽  
Soil Moisture ◽  
Electrical Properties ◽  
Moisture Content ◽  
Soil Compaction ◽  
Clay Content ◽  
Physical Characteristics ◽  
Soil Dynamics ◽  
Different Types ◽  
The Relationship

This paper presents the study of the relationship between electrical properties and physical characteristics of the soil. Measures of apparent electrical resistivity of the soil were made for different types of soil, varying moisture content gradually while maintaining a constant compaction, and then varying the compaction and relating it to a constant humidity. Development of a correlation surface is proposed in order to identify granulometry of the soil from moisture and compaction measurements. For the study of spatial variability, two areas were chosen to allow the change of moisture content and compaction in order to verify the measurement capacity of apparent electrical resistivity of the soil as methodology to identify change in soil dynamics. Results obtained show correlations among apparent electrical resistivity of the soil, moisture, soil compaction and clay content.

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

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.

scholarly journals The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

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

scholarly journals Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra

2016 ◽  
Vol 8 (1) ◽  
pp. 29-32
Author(s):  
Erma Suryani ◽  
Virna Muhardina
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Content ◽  
Acid Concentration ◽  
Fat Content ◽  
Peroxide Number ◽  
Ascorbic Acid Concentration ◽  
High Fat ◽  
Soaking Time ◽  
Randomized Design

(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.

Nutrient composition of pastoralist's raw milk of different breeds of cattle in Adamawa and Taraba states, Northeastern Nigeria

2020 ◽  
Vol 47 (2) ◽  
pp. 217-223
Author(s):  
Z. Adamu ◽  
M. B. Ardo ◽  
Y. H. Aliyara
Keyword(s):  
Moisture Content ◽  
Local Governments ◽  
Management Practices ◽  
Raw Milk ◽  
Fat Content ◽  
Ash Content ◽  
Milk Samples ◽  
Moisture Contents ◽  
Significant Difference ◽  
Content Range

This study was carried out to determine the proximate composition of raw milk produced in pastoral settlements. Six hundred pastoralists' raw milk samples were collected from 20 local governments in Adamawa and Taraba states, Nigeria. Milk samples were collected from White Fulani (WF), Red Bororo (RB) and Sokoto Gudali (SG) breeds of cattle and were analyzed for protein, fat, ash and moisture contents. The protein content ranged between 3.62±0.38% -3.95±0.11% in WF, 3.29±0.8% - 3.94±0.10% in RB and 3.31±0.27%- 3.95±0.09% in SG in Adamawa and Taraba states. The fat content ranged between 3.55±0.47% - 3.99±0.03% in WF, 3.98±0.04% - 3.98±0.06% in RB and 3.32±0.20% - 3.45±0.27% in SG. The ash content recorded was between 0.40±0.06% -0.41±0.04% in WF, 0.40±0.06% - 0.43±0.07% in RB and0.39±0.06% - 0.41±0.08% in SG, and the moisture content in Adamawa and Taraba states were between 83.52±2.07% - 84.00±0.57% in WF, 82.28±1.05% - 83.73±0.63% in RB and 82.90±1.48% - 83.56±1.35%in SG. The study from the two states revealed protein value between 3.29± 0.8% - 3.95±0.11%, fat content range of3.32±0.20% - 3.99±0.03%, ash content of between 0.39± 0.06% - 0.43±0.07% and moisture content that ranged between 82.28± 1.05% - 84.00±0.57%. Constituents of milkfrom Taraba state were higher in values than those from Adamawa sate. The statistical analysis of the results at95% confidence level showed significant difference among breeds and states. In comparison, the three breeds that resided in Adamawa state had least values, which could be attributed to herd management practices. This study showed that all the three pastoralists' breeds indicated desirable components in their milk Cross breeding with higher breeds and provision of quality feed and water may lead to better yield in all the breeds in this study.

scholarly journals PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

2018 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Willem Kurniawan Lombu ◽  
Ni Wayan Wisaniyasa ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Moisture Content ◽  
Zea Mays L ◽  
Starch Content ◽  
Fat Content ◽  
Ash Content ◽  
Starch Digestibility ◽  
Corn Flour ◽  
The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

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