Effect of extracted seaweed with ice, Caulerpa racemosa, in different concentrations of the quality of scad fish (Decapterus sp.)

2013 ◽  
Vol 1 (2) ◽  
pp. 149
Author(s):  
Saul A Serpara ◽  
I K Suwetja ◽  
S Berhimpon ◽  
Roike I Montolalu
Keyword(s):  
Storage Time ◽  
Seaweed Extract ◽  
Plate Count ◽  
Total Volatile ◽  
Caulerpa Racemosa ◽  
Ph Values ◽  
Total Plate Count ◽  
Ice Concentration ◽  
And Storage

This research aims to determine the effect of Caulerpa racemosa seaweed extract-ice to the quality of scad fish  (Decapterus spp.). The quality was measured by Total Volatile Bases (TVB-N), pH, and Total Plate Count (TPC), using 2 (two) treatments: seaweed extract concentration ( 75%, 50%, 25%, and 0%) and storage time (0, 5, 10, 15, and 20 days). The results showed that the TVB-N values ranged from 28.98 mg N/100 g (extract conc. 75%) to 34.34 mg N/100 g (extract conc. 0%) for the 20 days. The highest pH values for 20 days were obtained by concentration  0% i.e. 6.39, followed by 50% (6.34), 25% (6.31) and 75% (6.25). The highest TPC value at the 20th day was 8.1 x 106 cfu/g for 0% and the lowest was 3.1 x 103 cfu/g for 75%. Analysis of variance showed that the interaction of Caulerpa racemosa seaweed extract ice concentration and storage time has a significant effect on TVB-N, pH, and TPC value of scad fish. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan es ekstrak rumput laut Caulerpa racemosa terhadap mutu ikan layang (Decapterus sp.), melalui uji Total Volatile Base (TVB-N), pH, dan Total Plate Count (TPC) dengan menggunakan dua perlakuan yaitu persentase ekstrak rumput laut (A): 75%, 50%, 25%, 0% dan lama penyimpanan (B): 0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari. Nilai TVB-N berkisar antara 28,98 mg N/100 g (75%) sampai 34,34 mg N/100 g (0%) pada hari ke-20. Nilai pH tertinggi pada hari ke-20 diperoleh dengan perlakuan es ekstrak rumput laut 0% yaitu 6,39, diikuti dengan perlakuan 50% (6,34), 25% (6,31), dan 75% (6,25). Nilai TPC ikan layang tertinggi pada hari ke-20 adalah 8,1 x 106 cfu/g dengan perlakuan 0% es ekstrak rumput laut dan terendah yaitu 3,1 x 103 cfu/g pada perlakuan es ekstrak rumput laut 75%. Analisis sidik ragam memperlihatkan bahwa nilai TVB-N, pH, dan TPC menggunakan persentase es ekstrak rumput laut dan lama penyimpanan serta interaksi antara keduanya memberikan pengaruh yang sangat nyata.

scholarly journals Pengaruh Konsentrasi Asap Cair Terhadap Mutu, Total Bakteri, dan Waktu Simpan Ikan Cakalang (Katsuwonus pelamis) Asap

KOVALEN ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 59-64
Author(s):  
Angria Deswika Malambu ◽  
Syaiful Bahri ◽  
Hardi Ys. ◽  
Prismawiryanti ◽  
Abd. Rahman Razak
Keyword(s):  
Protein Content ◽  
Storage Time ◽  
Plate Count ◽  
Katsuwonus Pelamis ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage ◽  
Total Bacteria

Liquid smoke contains acid, carbonyl, and phenolic compounds, so it is very appropriate to be used as a preservative. Traditional smoking can be replaced with liquid smoke because it is safer and more practical. The study of the use of coconut shell liquid smoke has been used in skipjack fish to determine the effect of liquid smoke concentration and storage time on dissolved protein content and total bacteria in smoked fish. The quality of smoked fish was determined by two treatments, namely the variation in the concentration of liquid smoke (2, 3, 4, and 5%) and storage time (2, 4, 6, 8, and 10 days). The results showed that the best concentration of liquid smoke to produce smoked skipjack fish is 3% with a water content of 62.41% and dissolved protein content of 17.58%. The maximum storage time of smoked skipjack tuna is 6 days with a total plate count (TPC) value or total bacteria 1.8 x 105.

scholarly journals Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 11 (1) ◽  
pp. 7605-7613
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Total Volatile ◽  
Total Plate Count ◽  
Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG BEKICOT (Achatina fulica) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 51-57
Author(s):  
Sari Wahyu Waryani ◽  
Rika Silvia ◽  
Farida Hanum
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Clarias Batrachus ◽  
Antimicrobial Compounds ◽  
Optimal Conditions ◽  
Achatina Fulica ◽  
Total Volatile ◽  
And Storage

The efforts that should be made to maintain the quality of fish is by using antimicrobial compounds, one of which is chitosan. In this research, characterization of chitosan from shell snail (Achatina fulica) has a water content of 5.07%, ash content of 1.8% and the degree of deacetylation (DD) 75.13%. The use of chitosan in this study was to determine the optimal conditions on chitosan concentration and storage time of mackerel (Rastrelliger sp) and catfish (Clarias batrachus) from the microbiological and organoleptic aspects. This research used a variation of the concentration of chitosan was 1%, 1.5%, 2% and 2.5% dissolved in 1% acetic acid. Observations were do with variation the storage time 10 hours, 15 hours, 20 hours and 25 hours and the provision of chitosan solution by soaking and spraying with the observation parameters Total Volatile Base (TVB), organoleptic and pH of fish. Based on the analysis, the results showed that the maximum concentration of chitosan on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) is 1,5% and treatment by means of immersion is the best treatment. The use of chitosan solution on mackerel (Rastrelliger sp) survived 20 hours while catfish (Clarias batrachus) survived 15 hours.

scholarly journals Quality Changes of Pangasius Fillets During Ice Storage

2015 ◽  
Vol 10 (3) ◽  
pp. 109 ◽  
Author(s):  
Diah Ikasari ◽  
Theresia Dwi Suryaningrum
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Plate Count ◽  
Ice Storage ◽  
Quality Changes ◽  
Total Volatile ◽  
Chemical Parameters ◽  
Total Plate Count ◽  
Microbiological Parameters

Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.

scholarly journals Kualitas Ikan Cakalang (Katsuwonus pelamis) Presto pada Beberapa Hari Penyimpanan

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 57
Author(s):  
Christiviany A. Lalompoh
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Storage Time ◽  
Plate Count ◽  
Katsuwonus Pelamis ◽  
High Temperature And Pressure ◽  
Total Plate Count ◽  
Mda Content ◽  
Temperature And Pressure

Telah dilakukan penelitian tentang kualitas ikan Cakalang (Katsuwonus pelamis) melalui proses presto pada beberapa hari penyimpanan. Ikan presto merupakan ikan yang direbus pada suhu dan tekanan tinggi sehingga menghasilkan ikan dengan duri yang lunak dan mudah untuk dikonsumsi. Pengolahan ikan dilakukan dengan menggunakan bumbu dan tanpa bumbu. Lama penyimpanan bergantung pada kerusakan ikan. Kualitas ikan yang diukur adalah kadar protein, kadar air, kadar malondialdehid (MDA), dan Total Plate Count (TPC). Hasil penelitian menunjukkan bahwa kadar protein ikan cakalang presto pada semua perlakuan, mengalami peningkatan setelah melalui proses presto. Kadar air dan nilai TPC pada semua perlakuan dan kadar MDA pada pemberian bumbu, belum melewati batas mutu, sedangkan kadar MDA ikan Cakalang presto tanpa pemberian bumbu, sudah melewati batas mutu yang ada.Studies about the quality of Cakalang fish (Katsuwonus pelamis) through presto process on several days storage has been carried out. Presto fish is a fish boiled at high temperature and pressure to produces spines fish that soft and easily consumed. Fish processed by using seasoning and without seasoning. The storage time depends on the desstruction of fish. Fish quality that measured are protein content, water content, malondialdehid (MDA) content, and Total Plate Count (TPC). The results showed that the protein content of Cakalang presto of all treatmens increased through the presto process. Water content and TPC value of all treatments and MDA content of seasoning treatment yet to pass the quality line, while MDA content of Cakalang presto without seasoning treatment has passed the existing quality line.

scholarly journals MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP YANG DIRENDAM DENGAN LARUTAN KULIT BUAH MANGGIS (Gracinia mangostana Linn).

2017 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Septian Gedoan Bentalen ◽  
Hens Onibala ◽  
Netty Salindeho
Keyword(s):  
Plate Count ◽  
Fish Sample ◽  
Sample Storage ◽  
Total Volatile ◽  
Katsuwonus Pelamis ◽  
Soaking Time ◽  
Mangosteen Peel ◽  
Total Plate Count ◽  
Fish Samples

The purpose of this study was to determine the quality of smoked skipjack (Katsuwonus pelamis L) smoke pre-treated in a solution of mangosteen peel with a concentration of 3, 4 and 5%, with various soaking time, then stored and observed at 0, 3, 6, and 9 days. The results showed that the highest value of total plate count (TPC) was found in the fish sample storage for 9 days, soaking with a concentration of 3% for 30 minutes. Meanwhile, the lowest TPC value was discovered for the fish samples that did not undergo storage, and immersed in a solution of 5% for 30 minutes. Furthermore, the highest TVB value (Total Volatile bases) was detected in fish samples soaked with 3% solution of the mangosteen for 15 minutes (59.22mg N/100g) while the lowest value obtained on the fish sample marinated with 5% concentration for 15 minutes and did not experience storage (5.04mg N/100g).

Behavior of Staphylococcus aureus in Turkish Feta Cheese During Manufacture and Ripening

1995 ◽  
Vol 58 (11) ◽  
pp. 1201-1205 ◽  
Author(s):  
OSMAN ERKMEN
Keyword(s):  
Salt Concentration ◽  
Storage Time ◽  
Starter Culture ◽  
Salt Content ◽  
Storage Period ◽  
Plate Count ◽  
Ph Values ◽  
Feta Cheese ◽  
Aerobic Plate Count ◽  
And Storage

S. aureus was enumerated during the manufacture and ripening period of Turkish feta cheeses with particular reference to different inoculation levels of S. aureus, the addition of starter culture, salt concentration, and storage time. Cheeses were also examined periodically for aerobic plate count, pH values, moisture, fat, and salt content. An increase in the number of S. aureus cells was observed during manufacture. Following salting and throughout the storage period, the number of S. aureus cells decreased at a rate depending on the salt concentration, starter activity, and the storage time. The initial inoculation level did not affect the survival of S. aureus during the storage period.

scholarly journals THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

2018 ◽  
Vol 80 (4) ◽  
Author(s):  
Rohula Utami ◽  
Asri Nursiwi ◽  
Nadia Wohon
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Fish Fillet ◽  
Coating Solution ◽  
Total Plate Count ◽  
Fish Fillets ◽  
Nisin Activity

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

scholarly journals Biochemical and microbiological quality of fermented silage prepared from dressing waste of Indian major carps using different concentrations of jaggery

2016 ◽  
Vol 63 (3) ◽  
Author(s):  
S. Tanuja ◽  
Anil Kumar ◽  
A. Sarkar ◽  
Sujit K. Nayak
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Plate Count ◽  
Total Volatile ◽  
Carbohydrate Source ◽  
Fermented Fish ◽  
Indian Major Carps ◽  
Total Plate Count ◽  
Major Carps

Present study investigated the shelf life of fermented silage prepared from dressing waste (gut and gills) of Indian major carps and the effect of different concentrations of jaggery as carbohydrate source, on the biochemical and microbiological changes in the silage. Fermented silage was prepared using jaggery at 10% w/w (F1) and 20% w/w (F2) concentrations. F2 had a lower crude fat and ash content. The lowest pH attained was 4.11 and 4.02 in F1 and F2 respectively by the end of 15 days. Significantly higher (p<0.05) concentration of total volatile base nitrogen (TVB-N) was observed in F2 from the 30th day of storage. The rate of auto-oxidation was also significantly higher in F2 throughout the storage period of 60 days. Total plate count (TPC) of bacteria in F1 and F2 reduced significantly till the 15th day of storage. At the end of 60 days of storage, pH reached 5.55 and 5.67 in F1 and F2 respectively, thereafter the silage was considered spoiled. The study indicated that fermented fish silage prepared from viscera and gills of Indian major caps remained shelf worthy for a period of 60 days and the use of jaggery at concentrations higher than 20% (w/w) would not be viable as it led to faster spoilage rate and increased cost of production

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