PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Alfi R. M. Korah ◽  
Jan Rudolf Assa ◽  
Teltje Koapaha
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Coconut Shell ◽  
Tuna Fish ◽  
Factor B ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

scholarly journals PENGARUH KONSENTRASI DAN LAMA PERENDAMAN A. pintoi DENGAN URIN TERNAK SAPI TERHADAP PERTUMBUHAN TANAMAN A. pintoi

ZOOTEC ◽  
2016 ◽  
Vol 37 (1) ◽  
pp. 15
Author(s):  
Novalia Lumban Gaol ◽  
Ch. L. Kaunang ◽  
Rustandi . ◽  
F. Dompas
Keyword(s):  
Urine Concentration ◽  
Plant Roots ◽  
Root Weight ◽  
Factor B ◽  
Soaking Time ◽  
Arachis Pintoi ◽  
Randomized Design ◽  
Cow Urine ◽  
Completely Randomized Design ◽  
Plant Length

INFLUENCE OF CONCENTRATION AND SOAKING TIME OF A. pintoi IN THE COW URINE ON PLANT GROWTH. Cow urine has an auksin a, auksin b, and IAA (hetero auksin) that can stimulate plant roots. The present study was conducted to determine the influence of concentration and soaking time in the cow urine on Arachis pintoi (A. pinto) growth. This study used Completely Randomized Design (CRD) in Factorial arrangement with 2 factors A and B. Factor A= urine concentration: A1 = urine 75% + water 25% and A2; urine 50% + water 50%; and factor B = soaking time: B1 = 1 hour; B2 = 2 hours; Dan, B3 = 3 hours. Treatments were replicated 4 times. Parameters measured were: leaves amount (sheets), plant length (cm), and root weight (g). Research results showed that mean leaves amount ranged from 41,65 to 46,77 sheets, plant length 35,97-36,67 cm, and root weight 1,95-1,72 g. Utilization of cow urine with a different concentration and soaking time gave a non significant different (P>0.05) on leaves amount, plant length, and root weight. It can be concluded that cow urine concentration and soaking time do not effect leaves amount, plant length, and root weight of Arachis pintoi (A. pinto). Key words:  Cow urine concentration, Soaking time,  A. pintoi.

scholarly journals Effect of maturity stages on shelf life of papaya (Carica papaya L.)

2018 ◽  
Author(s):  
R.V. Patil ◽  
V.R. Patil ◽  
C.V. Pujari
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Carica Papaya ◽  
Calcium Lactate ◽  
Fruit Firmness ◽  
College Of Agriculture ◽  
Maturity Stages ◽  
Randomized Design ◽  
Polyethylene Bags ◽  
Completely Randomized Design

An experiment using cv. Taiwan was 786 laid out in factorial completely randomized design with thirty treatments and three replications was, carried out at Laboratory of Horticulture Section, College of Agriculture, Dhule (M.S.) during 2017. The experiment comprised of three factors viz. two maturity stages (25% mature and 50% mature), dipping them in aqueous solutions of spermine (1.0 mM and 2.0 mM) and calcium lactate (1% and 2%) for 5 minutes and drying for 30 minutes at room temperature, three packaging materials (newspaper, shrink film and polyethylene bags) were used. Results indicated a significant impact of interaction among maturity stages, spermine and calcium lactate and packaging material on all parameters included in the study. When considered interaction, twenty five percent mature fruits dipped in (2.0 mM) spermine with shrink packaging had the minimum physiological loss in weight. This treatment also recorded the maximum peel to pulp ratio, fruit firmness. The maximum shelf life of 16 days without sacrificing organoleptic quality by manipulating the time of harvesting, packaging and application of spermine.

scholarly journals QUALITY RETENTION OF LITCHI (LITCHI CHINENSIS SONN.) BY USING POLYPROPYLENE BAG AND LOW TEMPERATURE

2020 ◽  
Vol 1 (2) ◽  
pp. 86-91
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Kamrul Hassan ◽  
Md. Sohanur Rahman ◽  
Md. Saidee Rahman ◽  
Md. Al Emran Hossain
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Shelf Life ◽  
Maximum Amount ◽  
Factor B ◽  
Randomized Design ◽  
Quality Retention ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Different Thickness

This experiment was conducted to observe the postharvest behaviors of litchi for using low temperature (4 °C) and polypropylene (PP) bags of different thickness. The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50µ PP bag, P3: 75µ PP bag, P4: 100µ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75µ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75µ PP bag.

scholarly journals Antimicrobial Activity of Kluwek Seed Extract as Natural Preservatives of Tuna Fish Ball

2017 ◽  
Vol 20 (3) ◽  
pp. 592 ◽  
Author(s):  
Christine Fransin Mamuaja ◽  
Frans Lumoindong
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
Storage Duration ◽  
Tuna Fish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Natural Preservatives ◽  
And Storage

Kluwek seeds contain antimicrobial compounds that can be categorized as preservative agents. The<br />main objective of this study was to evaluate the effect of the addition of polar extract of kluwek seeds against<br />microbiological quality and sensory quality and shelf life of tuna fish balls. This study used a factorial<br />completely randomized design with various extract concentrations and storage duration treatments, each<br />of which conducted in three replications. The variables measured were total microbial and organoleptic<br />acceptance. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/v extract for 60 minutes,<br />then stored for three days at room temperature (28-30ºC). The results showed that the the highest inhibitory<br />activity against microbial growth was exhibited by meatballs immersed in 8% concentration, in which total<br />microbial load up to the third day storage was 1,32 x 102 CFU/g which was still under INS quality for fish<br />balls of 1 x 107. Fishballs from 0 day storage was more accepted by panelists compared to fishballs from 1,<br />2, and 3 days storage in terms of organoleptic acceptability and fishballs were still accepted organoleptically<br />only until one day storage, while fishballs stored for 2 and 3 days have deteriorated based on visual<br />observation of the color, odor, taste and texture.<br /><br />

Organoleptic Characteristics Of Cow Skin Cracker With Variety Of Skin Types And Souring Time

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Anita Mustika Ibrahim ◽  
Harapin Hafid ◽  
Ali Bain
Keyword(s):  
Immersion Time ◽  
Skin Extract ◽  
Factor B ◽  
Soaking Time ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
Difference Test

Skin crackers are snacks which made from cattle skin. In order to get a good quality of skin crackers, the immersion process is carried out in a mixture of whiting solution and pineapple skin extract. This study aimed to evaluate the organoleptic characteristics of cow skin crackers with different types of skin and soaking time. The material used in this study is cow leather, whiting and pineapple skin. The method used is a completely randomized design factorial pattern with 3 x 3 and 4 times repetition. Factor A is the type of skin part (head, foot and neck) and factor B is difference of immersion time (24, 48, 72 and 96 hours). Research variables included color, aroma, taste, joy, crispness and acceptance of the panelists. The data obtained were analyzed using SPSS 16.0 and the smallest real difference test (LSD). The results showed that the interaction between the type of skin and immersion time did not significantly influence (P> 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. Independent skin immersion time significantly influence (P <0.05) on color, aroma, taste, crispness, panelist acceptance and preference. The best treatment is obtained at 96 hours of immersion time.

scholarly journals The Application Of Different Fresh Fish Handling Techniques On The Quality Of Raw Ingredients Of Producing Pindang Tongkol (Auxis thazard)

2017 ◽  
Vol 1 (1) ◽  
pp. 01
Author(s):  
I Gde Suranaya Pandit ◽  
I Wayan Parwata ◽  
I Wayan Sudiarta
Keyword(s):  
Room Temperature ◽  
Single Factor ◽  
Tuna Fish ◽  
Fresh Fish ◽  
Randomized Design ◽  
Auxis Thazard ◽  
Completely Randomized Design ◽  
The Village ◽  
Crushed Ice

Histamine poisoning can occur from consuming mackerel tuna fish that have undergone a process of decay. To avoid the process, the application of fresh mackerel tuna fish handling techniques required utilizing single factor completely randomized design. The treatment of fresh mackarel tuna fish handling techniques using room temperature as a treatment A.The applications of fresh mackarel tuna fish handling techniques with the addition of crushed ice (1: 4) as treatment B. The application of fresh mackarel tuna fish handling techniques with the addition of 10% salt as treatment C, as well as fish the applications of mackarel tuna fresh handling technicques with 50% B and 50% C as a treatment D. Transportation starts from the fish handling sites in Seraya village Karangasem towards the fish auction in the village of Kusamba Klungkung Bali for ±3 hours. Results of analysis of variance showed significant differences (P

scholarly journals The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods

2011 ◽  
Vol 4 (2) ◽  
pp. 6-12
Author(s):  
Eko Nurcahya Dewi ◽  
Ratna Ibrahim ◽  
Nuzulia Yuaniva
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Deep Frying ◽  
Red Tilapia ◽  
Fish Meat ◽  
Hedonic Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pan Frying

Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47)  whereas the odour and the flavour  value was 7.2 respectively.   Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

2019 ◽  
Vol 2 (1) ◽  
pp. 110
Author(s):  
Prilya Zhatrawati Mentang ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
The Mean ◽  
Completely Randomized Design

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar            5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar           4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik  AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

scholarly journals PERUBAHAN SIFAT FISIKOKIMIA PISANG AMBON CURUP (Musa sapientum cv. ‘Ambon Curup’) SELAMA PENYIMPANAN MENGGUNAKAN Ca(OH)2 - SILIKA GEL SEBAGAI BAHAN PENUNDA KEMATANGAN [Physicochemical Changes of Ambon Curup Banana (Musa sapientum c.v. Ambon Curup) During Storage Using Ca(OH)2-Silica Gel as Material for Delaying Rippening]

2018 ◽  
Vol 23 (2) ◽  
pp. 89
Author(s):  
Zulman Efendi ◽  
Lukman Hidayat
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Silica Gel ◽  
Room Temperature ◽  
Banana Fruit ◽  
Musa Sapientum ◽  
Physicochemical Changes ◽  
Randomized Design ◽  
Soluble Solid ◽  
Completely Randomized Design

Ambon Curup Banana is a local banana fruit grown in Rejang Lebong Regency, Bengkulu Province which has a short shelf life due to no material addition for delaying rippening. This study was conducted to evaluate the physicochemical changes of ‘Ambon Curup’ banana during storage with absorber of Ca(OH)2 and silica gel treatments. The research was conducted in a completely randomized design of one factor namely the composition of absorber Ca(OH)2 -silica gel: 0-0, 0-4, 0-8, 1-0, 1-4, 1-8, 3-0, 3-4 and 3-8  (% w/w) based on banana weight. The results showed that Ca(OH)2 3% with silica gel 4% and 8% were able to retain harder texture, inhibit the weight loss, green degradation, total soluble solid increase, and achieve better shelf life of 24 days at room temperature compared to other treatments.

scholarly journals Isolation and Characterization of Yeasts from Rumen Fluids for Potential Use as Additives in Ruminant Feeding

2021 ◽  
Vol 8 (3) ◽  
pp. 52
Author(s):  
Chanon Suntara ◽  
Anusorn Cherdthong ◽  
Metha Wanapat ◽  
Suthipong Uriyapongson ◽  
Vichai Leelavatcharamas ◽  
...  
Keyword(s):  
Incubation Time ◽  
Cellulase Activity ◽  
The Other ◽  
Pichia Kudriavzevii ◽  
Factor B ◽  
Yeast Strains ◽  
Randomized Design ◽  
Holstein Friesian ◽  
The Media ◽  
Completely Randomized Design

Saccharomyces cerevisiae is a yeast strain often used to improve the feed quality of ruminants. However, S. cerevisiae has limited capacity to provide biomass when inoculated with carbon sources and a low ability to produce cellulase enzymes. Here, we hypothesized that yeast in the rumen produces a large amount of biomass and could release cellulase enzymes to break down fiber content. Therefore, the aim of this study was to screen, isolate and identify yeast from the rumen fluids of Holstein Friesian steers and measure the efficiency of biomass production and cellulase activity. A fermentation medium containing sugarcane molasses as a carbon source and urea as a nitrogen source was optimized. Two fistulated–crossbred Holstein Friesian steers averaging 350 ± 20 kg body weight were used to screen and isolate the ruminal yeast. Two experiments were designed: First, a 12 × 3 × 3 factorial was used in a completely randomized design to determine biomass and carboxymethyl cellulase activity. Factor A was the isolated yeast and S. cerevisiae. Factor B was sugarcane molasses (M) concentration. Factor C was urea (U) concentration. In the second experiment, potential yeasts were selected, identified, and analyzed for 7 × 4 factorial use in a completely randomized design. Factor A was the incubation times. Factor B was the isolated yeast strains, including codes H-Khon Kaen University (KKU) 20 (as P. kudriavzevii-KKU20), I-KKU20 (C. tropicalis-KKU20), and C-KKU20 (as Galactomyces sp.-KKU20). Isolation was imposed under aerobic conditions, resulting in a total of 11 different colonies. Two appearances of colonies including asymmetric colonies of isolated yeast (indicated as A, B, C, E, and J) and ovoid colonies (coded as D, F, G, H, I, and K) were noted. Isolated yeast from the rumen capable of providing a high amount of biomass when inoculant consisted of the molasses 15% + urea 3% (M15 + U3), molasses 25% + urea 1% (M25 + U1), molasses 25% + urea 3% (M25 + U3), and molasses 25% + urea 5% (M25 + U5) when compared to the other media solution (p < 0.01). In addition, 11 isolated biomass-producing yeasts were found in the media solution of M25 + U1. There were 4 isolates cellulase producing yeasts discovered in the media solution of M25 + U1 and M25 + U5 whereas molasses 5% + urea 1% (M5 + U1), molasses 5% + urea 3% (M5 + U3), molasses 5% + urea 5% (M5 + U5), molasses 15% + urea 1% (M15 + U1), molasses 15% + urea 3% (M5 + U3), and M25 + U3 were found with 2, 3, 1, 2, 1, and 2 isolates, respectively. Ruminal yeast strains H-KKU20, I-KKU20, and C-KKU20 were selected for their ability to produce biomass. Identification of isolates H-KKU20 and I-KKU20 revealed that those isolates belonged to Pichia kudriavzevii-KKU20 and Candida tropicalis-KKU20 while C-KKU20 was identified as Galactomyces sp.-KKU20. Two strains provided maximum cell growth: P. kudriavzevii-KKU20 (9.78 and 10.02 Log cell/mL) and C. tropicalis-KKU20 (9.53 and 9.6 Log cells/mL) at 60 and 72 h of incubation time, respectively. The highest ethanol production was observed in S. cerevisiae at 76.4, 77.8, 78.5, and 78.6 g/L at 36, 48, 60, and 72 h of incubation time, respectively (p < 0.01). The P. kudriavzevii-KKU20 yielded the least reducing sugar at about 30.6 and 29.8 g/L at 60 and 72 h of incubation time, respectively. The screening and isolation of yeasts from rumen fluids resulted in 11 different yeasts being obtained. The potential yeasts discovered in the rumen fluid of cattle were Pichia kudriavzevii-KKU20, Candida tropicalis-KKU20, and Galactomyces sp.-KKU20. P. kudriavzevii-KKU20 had higher results than the other yeasts in terms of biomass production, cellulase enzyme activity, and cell number.

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