Organoleptic quality and TPC of smoked skipjack tuna (Katsuwonus pelamis, L) in Jayapura, Papua

2015 ◽  
Vol 3 (1) ◽  
pp. 26
Author(s):  
Samuel Jeujanan ◽  
Frans G. Ijong ◽  
Hens Onibala ◽  
Feny Mentang
Keyword(s):  
Poor Quality ◽  
Plate Count ◽  
Skipjack Tuna ◽  
Dispersion Method ◽  
Katsuwonus Pelamis ◽  
Organoleptic Quality ◽  
Total Plate Count ◽  
Smoking Duration ◽  
Bahasa Indonesia

Title (Bahasa Indonesia): Mutu organoleptik dan TPC ikan cakalang [Katsuwonus pelamis, L] asap di Kota Jayapura, Papua. This study was aimed at knowing the smoked skipjack tuna (Katsuwonus pelamis, L) marketed in JayapuraMunicipality. Sampling sites were Youtefa market and Hamadi market. The organoleptic paramters observed were appearance,smell, taste, texture, and Total Plate Count (TPC). The TPC analysis used a quantitative dispersion method. Results showed that different smoking duration and temperature, and the use of poor-quality used wood caused differences in organoleptic value. The highest organoleptic value was smell, (6.8) from Youtefa marketand the lowest was appearance (6) from Hamadi market). The TPC analysis revealed that the highest TPC was the samples from Youtefa market in February and March (4.1 x 105 and 3 x 105) followed by those from Hamadi market in February (4.8 x 105). The lowest TPC was recorded in April (3.7 x 103) in samples from Youtefa market and Hamadi market in March and April (4.7 x 104and 7.8 x 104). High contamination occurred at each processing phase to marketing. Penelitian ini bertujuan untuk melakukan kajian mutu ikan cakalang (Katsuwonus pelamis, L) asap yang dipasarkan di Kota Jayapura. Lokasi pengambilan sampel adalah Pasar Youtefa dan Pasar Hamadi. Mutu organoleptik yang diamati adalah kenampakan, bau, rasa, tekstur, dan mutu Total Plate Count (TPC). Analisis TPC menggunakan metode sebar yang bersifat kuantitatif. Hasil penelitian menunjukkan bahwa perbedaan lama waktu pengasapan, suhu, dan penggunaan kayu bekas yang kurang baik menyebabkan perbedaan nilai organoleptik. Nilai organoleptik tertinggi adalah bau dengan nilai 6,8 (Pasar Youtefa) dan terendah adalah kenampakan dengan nilai 6 (Pasar Hamadi). Hasil analisis TPC menunjukkan bahwa jumlah nilai TPC tertinggi adalah  sampel dari Pasar Youtefa pada bulan Februari dan Maret, (4,1x105 dan 3x105)  diikuti Pasar Hamadi pada bulan Februari (4,8x105). Kemudian perolehan nilai TPC terendah pada bulan April (3,7x103) di  Pasar Youtefa dan Pasar Hamadi bulan Maret dan April (4,7x104 dan 7,8x104). Tingginya kontaminasi terjadi pada setiap tahapan pengolahan sampai pada pemasaran.

Salmonella occurrence and myoglobin (mb) in frozen smoked tuna

2015 ◽  
Vol 3 (2) ◽  
pp. 45
Author(s):  
Herny Korah ◽  
Frans G. Ijong ◽  
I Ketut Suwetja
Keyword(s):  
Ph Value ◽  
Positive Control ◽  
Plate Count ◽  
Total Plate Count ◽  
Object Of Study ◽  
Bahasa Indonesia ◽  
Co Gas

Title (Bahasa Indonesia): Keberadaan salmonella dan tingkat kesegaran frozen smoked tuna This study aimed to quantify Salmonella, Total and Total Plate Count (TPC) in fresh tuna loin, frozen tuna loin, and frozen tuna loin filled with CO gas, to analyze the level of freshness of the fish through the test Mb, pH and appearance in fresh tuna loin, frozen tuna loin and frozen tuna loin filled with CO gas, and to describe the presence of Salmonella and the provision of value Mb with CO gas. Object of study in this research is the bacterium Salmonella and Myoglobin (Mb) in frozen smoked tuna, through the fish freshness analysis (Mb value test, pH, and organoleptic), TPC analysis, total Salmonella in fresh tuna (as a positive control), frozen tuna loin and frozen tuna loin frozen filled with CO gas. Results showed total Salmonella after incubation at 37 ° C for 24 and 48 hours fresh tuna loin, frozen tuna loin, and frozen tuna loin frozen filled with CO gas were 4.80 x 102 CFU/g and 5.43 x 102 CFU/g; 0.57 x 10 CFU/g and 1.55 x 102 CFU/g; 3.90 x 102 CFU/g; and 8.63 x 102 CFU/g, respectively. Total Salmonella tended to decline in frozen tuna, but increase in frozen tuna CO at 48 hours incubation. Mb value was 1.02 for fresh tuna loin, 0.86 for frozen tuna and 0,92 for frozen tuna filled with CO gas, respectively. The pH value was 5.23 in fresh tuna loin, 6.10 in frozen tuna loin, and 6.24 in frozen tuna loin filled with CO gas. Organoleptic value showed that fresh tuna loin was attractive to very attractive, frozen tuna loin was attractive and frozen tuna loin with CO gas was very attractive. TPC incubated at 37 ° C for 24 hours for fresh tuna loin was 11.75 x 103 CFU/g, for frozen tuna loin was 1.66 x 103 CFU/g, and frozen tuna loin with CO gas was 1.54x103 CFU/g. TPC incubated at 37 ° C for 48 hours for fresh tuna loin was 12,13x103 CFU/g, frozen tuna loin was 1.73 x 103 CFU/g, and frozen tuna loin with CO gas was CO 1.99 x 103 CFU/g. Penelitian ini bertujuan untuk menganalisis tingkat kesegaran ikan, menghitung Total Plate Count (TPC) dan total Salmonella pada tuna loin segar, tuna loin beku, dan tuna loin beku yang diberi gas CO, serta mendeskripsikan keberadaan Salmonella dan tingkat kesegaran frozen smoked tuna. Objek kajian dalam penelitian ini adalah isolat Salmonella dan Mioglobin (Mb) pada frozen smoked tuna, dengan menganalisis kesegaran ikan (uji nilai Mb, pH dan organoleptik), analisis TPC, total Salmonella pada tuna segar (sebagai control positif), tuna beku dan tuna beku yang diberi gas CO. Hasil penelitian menunjukkan bahwa Total Salmonella yang diinkubasi pada suhu 37OC selama 24 dan 48 jam untuk tuna loin segar, beku dan beku yang diberi CO berturut-turut : 4,80 x 102 CFU/g dan 5,43 x 102 CFU/g; 0,57 x 10 CFU/g dan 1,55 x 102 CFU/g; 3,90 x 102CFU/g; dan 8,63 x 102 CFU/g. Total Salmonella cenderung menurun pada tuna beku, tetapi naik pada tuna beku CO dengan lama inkubasi 48 jam. Nilai Mb masing-masing adalah: 1,02 untuk tuna segar, 0,86 untuk loin tuna beku dan 0,92 untuk loin tuna beku yang diberi gas CO. Nilai pH 5,23 untuk loin tuna segar, 6,10 untuk loin tuna beku dan sebesar 6,24 untuk loin tuna beku yang diberi gas CO. Nilai organoleptic 7,55 untuk loin tuna segar ( diantara menarik dan sangat menarik), 7,35 loin tuna beku (menarik) dan 7,75 loin tuna beku yang diberi gas CO (sangat menarik). TPC yang diinkubasi pada suhu 37OC selama 24 jam adalah 11,75 x 103 CFU/g untuk loin tuna segar, 1,66 x 103 CFU/g untuk loin tuna beku dan 1,54 x 103 CFU/g untuk loin tuna beku yang diberi gas CO sebesar. TPC yang diinkubasi pada suhu 37OC selama 48 jam 12,13 x 103 CFU/g untuk loin tuna segar, 1,73 x 103 CFU/g untuk loin tuna beku dan 1,99 x 103 CFU/g untuk loin tuna beku yang diberi gas CO.

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 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 KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis, L.) ASAP DARI TEMPAT PENGASAPAN DESA GIRIAN ATAS YANG DIKEMAS VAKUM DAN NON VAKUM SELAMA PENYIMPANAN DINGIN

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Gabriella Christy Angela ◽  
Feny Mentang ◽  
Grace Sanger
Keyword(s):  
Fatty Acid ◽  
Water Content ◽  
Plate Count ◽  
Omega 3 ◽  
Total Volatile ◽  
Katsuwonus Pelamis ◽  
Omega 3 Fatty Acid ◽  
Fatty Acid Chain ◽  
Total Plate Count ◽  
Quality Water

Sub sector of fishery is constitute primary mainstay which source of food and nutrition for Indonesian society. Fish is a source of protein also recognized as “function food” which has significant important for health because it contains unsaturated fatty acid chain length (especially those classified as Omega-3 fatty acid), vitamins, as well as macro minerals. One way of processing and preserving fish is by fogging. Fogging is a way of processing or preservation by utilizing a combination of drying treatment and giving the natural chemical compound from the results combustion of natural fuel. One right way to maintain durable power of cakalang (Katsuwonus pelamis, L.) is by the vacuum packed fish. The main principles of the vacuum packed is expenditure especially air from the product so that extend the self life. And next modified with the cold storage to obtain good results. This research aims to observe the setback chemical quality of cakalang. Fogging for 0 day, 7 day, and 21st day. Storage temperatures (5°C) at vacuum and non vacuum packed with testing of the quality water content, pH, Total Plate Count (TPC), Total Volatile Base Nitrogen (TVBN), and Organoleptik. The Method Experiment Explorative which reveal facts based on the exciting problems by hypothesis. Parameter used in this research is testing water content, pH, TPC, TVB, and Organoleptik. The results of this research from 5 parameter obtained: The Value of highest water level (53.95%), lowest (20.14%). The Value of highest pH (5.9), lowest (5.8). The Value of highest TVB (43.36mg N/100gr), lowest (21.84mg N/100gr). The Value of highest TPC (TBUD), lowest (<30). The Organoleptic value of flavor (6.3–8.2), appearance (4.3–7.5), aroma (4.3–8.9) and texture (4.9–7.9). Keyword: Skipjack (Katsuwonus pelamis L), Smoke, Study Quality, Chemical, TVB-N, pH, Moisture, TPC, Organoleptik.   Sub sektor perikanan merupakan andalan utama sumber pangan dan gizi bagi masyarakat Indonesia. Ikan merupakan sumber protein, juga diakui sebagai functional food yang mempunyai arti penting bagi kesehatan karena mengandung asam lemak tak jenuh berantai panjang (terutama yang tergolong asam lemak omega-3), vitamin serta makro dan mikro mineral. Salah Satu cara pengolahan dan pengawetan ikan adalah dengan cara pengasapan. Pengasapan merupakan cara pengolahan atau pengawetan dengan memanfaatkan kombinasi perlakuan pengeringan dan pemberian senyawa kimia alami dari hasil pembakaran bahan bakar alami. Salah satu cara yang tepat untuk mempertahankan daya awet ikan cakalang (Katsuwonus pelamis L.) asap yaitu dengan dikemas vakum. Prinsip utama dari pengemasan vakum adalah pengeluaran khususnya 02 dari produk sehingga dapat memperpanjang masa simpan. Selanjutnya dimodifikasi dengan penyimpanan dingin untuk memperoleh hasil yang lebih baik. Penelitian ini bertujuan untuk mengamati kemunduran mutu kimiawi ikan Cakalang asap selama 0 hari, 7 hari, dan 21 hari, penyimpanan pada suhu dingin (±5 ºC ) yang dikemas vakum dan non vakum dengan pengujian mutu meliputi Kadar air, pH, Total Plate Count (TPC), Total Volatile Base Nitrogen (TVB-N), dan Organoleptik. Metode penelitian yang digunakan adalah metode eksperimen eksploratif yaitu mengungkapkan fakta-fakta berdasarkan permasalahan yang ada melalui hipotesa. Parameter yang digunakan dalam penelitian adalah uji Kadar Air, uji pH, uji TPC, uji TVB-N, dan uji Organoleptik. Hasil penelitian yang diperoleh dari 5 parameter uji, diperoleh nilai kadar air tertinggi (53,95%), terendah (20,14%); nilai pH tertinggi 5,9, terendah 5,8; nilai TVB tertinggi (45,36mg N/100gr), terendah (21,84mg N/100g); nilai TPC tertinggi (TBUD), terendah (<30); nilai Organoleptik (Rasa) tertinggi (8,2), terendah (6,3); nilai Organoleptik (Kenampakan) tertinggi (7,5), terendah (4,3); Nilai Organoleptik (Bau) tertinggi (8,9), terendah (4,3); nilai Organoleptik (Tekstur) tertinggi (7,9), terendah (4,9). Kata Kunci: Ikan Cakalang (Katsuwonus pelamis L.), asap, Kajian Mutu, TVB-N, pH, Kadar Air,TPC, Organoleptik.

scholarly journals MUTU SENSORIK DAN NILAI–K IKAN CAKALANG (Katsuwonus pelamis. L) DARI INDUSTRI PENGOLAHAN IKAN ASAP DI MANADO

2012 ◽  
Vol 8 (3) ◽  
pp. 103
Author(s):  
Hens Onibala
Keyword(s):  
Raw Materials ◽  
Skipjack Tuna ◽  
Class Iii ◽  
Fish Processing ◽  
Katsuwonus Pelamis ◽  
Processing Industry ◽  
K Value ◽  
Organoleptic Quality ◽  
Smoked Fish ◽  
North Sulawesi

Penelitian ini bertujuan untuk mengetahui kajian mutu sensorik dan tingkat kesegaran awal dari ikan cakalang (Katsuwonus pelamis. L) yang digunakan sebagai bahan baku dalam pengolahan ikan asap di Manado. Ikan cakalang yang digunakan sebagai bahan baku memiliki nilai organoleptik rata–rata 7,79 dan nilai–K 37,08%. Hal ini berarti bahwa bahan baku ikan cakalang yang digunakan pada industri pe­ngolahan ikan asap tersebut pada umumnya menggunakan bahan baku ikan yang masuk dalam tingkatan mutu III. Kata kunci: cakalang, Katsuwonus pelamis. L, ikan asap, nilai–K, organoleptik.This objective of this research is to identifying the initial organoleptic quality and freshness level of skipjack tuna, Katsuwonus pelamis. L, used as raw materials for smoked fish in Manado, North Sulawesi. Results found that skipjack tuna used as raw materials for smoked fish has an average organoleptic value of 7.79 and K-value of 37.08%. It means that the raw materials of the skipjack used in the smoked fish processing industry come from the fish of class III quality. Keywords: skipjack tuna, Katsuwonus pelamis. L, smoked fish, K-value, organoleptic.

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).

scholarly journals PENERAPAN PENGASAPAN CAIR PADA PENGOLAHAN ABON ROA (Hemirhamphus sp.) DAN PAMPIS CAKALANG (Katsuwonus pelamis L) DAN MUTU MIKROBIOLOGIS PRODUK YANG DIKEMAS MODIFIED ATMOSPHERIC PACKAGING (MAP)

2017 ◽  
Vol 5 (1) ◽  
pp. 8
Author(s):  
Chintia S.F. Bawole ◽  
Feny Mentang ◽  
Henny Adeleida Dien
Keyword(s):  
Room Temperature ◽  
Microbiological Quality ◽  
Plate Count ◽  
Katsuwonus Pelamis ◽  
E Coli ◽  
North Sulawesi ◽  
Modified Atmospheric Packaging ◽  
Total Plate Count

Smoked Garp fish and smoke Skipjack a typical processed product in North Sulawesi. Roa smoke and smoke Skipjack can be further processed into abon Roa and Skipjack pampis, abon fish are foods processed fish flavored, processed by boiling and frying obtain dry product, while pampis fish is processed product of smoke Skipjack flavored and obtain the product half wet. The purpose of this study is to see and observe the presence of bacteria on the product abon Roa and Skipjack pampis are packed Modified Atmospheric Packaging (MAP) and stored at room temperature for 30 days. Total Plate Count (TPC),total of Salmonella sp., total E. coli and total Vibrio sp. observed every 10 days, at 0, 10, 20, and 30 days of storage. Based on observations Total Plate Count, abon Roa and Skipjack pampis can last for 30 days with the highest TPC value of 6.3x104 CFU/g and still be consumed. While Total Salmonella sp, total E. coli and total Vibrio sp. indicates a negative value to the day to 30 has a negative value. Keyword: Microbiological quality, abon Roa, Skicjack pampis, MAP packaging.   Roa asap dan Cakalang fufu merupakan produk olahan ikan asap khas Sulawesi Utara. Roa asap dan Cakalang fufu dapat diolah lebih lanjut menjadi abon roa dan pampis cakalang, abon ikan merupakan jenis makanan olahan ikan yang diberi bumbu, diolah dengan cara perebusan dan penggorengan yang memperoleh produk kering, sedangkan pampis ikan adalah produk olahan dari cakalang fufu yang diberi bumbu dan memperoleh produk setengah basah. Tujuan penelitian ini yaitu untuk melihat dan mengamati keberadaan bakteri pada produk abon Roa dan pampis Cakalang yang dikemas Modified Atmospheric Packaging (MAP) dan disimpan pada suhu ruang selama 30 hari. Angka Lempeng Total (ALT), total Salmonella sp, total E. coli dan total Vibrio sp diamati setiap 10 hari yaitu pada 0, 10, 20, dan 30 hari penyimpanan. Berdasarkan hasil pengamatan Angka Lempeng Total, abon Roa dan pampis Cakalang dapat bertahan selama 30 hari dengan nilai ALT tertinggi 6,3x104 CFU/g dan masih bisa dikonsumsi. Sedangkan Total Salmonella sp, total E. coli dan total Vibrio sp menunjukkan nilai negatif sampai pada hari ke 30 memiliki nilai negatif. Kata Kunci: Mutu mikrobiologis, abon Roa, pampis Cakalang, kemasan MAP.

scholarly journals Kualitas Sensori dan Mikrobiologi Surimi Ikan Cakalang (Katsuwonus pelamis L) yang Dipengaruhi oleh Waktu Pencucian dengan Air Dingin 4°C

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Sonia Epriana Simbolon ◽  
Hens Onibala ◽  
Engel Victor Pandey ◽  
Nurmeilita Taher ◽  
Feny Mentang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Cold Water ◽  
National Standards ◽  
Boiling Temperature ◽  
Plate Count ◽  
Test Results ◽  
Katsuwonus Pelamis ◽  
Microbiological Test ◽  
Total Plate Count

This study aims to obtain the best surimi quality of skipjack that was washed with cold water of 4 ° C with different washing times (5 and 10 minutes). The parameters measured were yield, moisture content and pH (AOAC, 2005), total plate count (TPC) using the modified SNI 2332.3-2015 method, Salmonella detection with SSA Agar, and organoleptic tests according to SNI 2694: 2013. The results showed that the treatment of washing time 5 minutes is the best time in making fish paste and boiling temperature 90 ° C - 20 min is the best time in the formation of fish gel, because it has the highest folding test and bite test values of 6.6 and 8.2. Fish paste has a moisture content of 72.25 and a pH of 5.84. Microbiological test results showed that the TPC in the washing treatment of 5 min and 10 min were still in accordance with Indonesia National Standards for surimi and there was no presence of Salmonella sp. in both treatmentsTujuan penelitian ini untuk mendapatkan mutu surimi ikan cakalang terbaik yang dicuci dengan air dingin 4°C dengan waktu pencucian berbeda (5 dan 10 menit). Penelitian ini diharapkan dapat memberikan informasi bagi peneliti dan pengolah ikan tentang waktu pencucian terbaik untuk mendapatkan mutu sensori dan mikrobiologi surimi ikan cakalang sesuai SNI 2694:2013 tentang Surimi. Parameter yang diukur pada penelitian ini adalah rendemen, kadar air dan pH (AOAC, 2005), angka lempeng total (ALT) menggunakan metode SNI 2332.3-2015 yang dimodifikasi, deteksi Salmonella dengan SSA Agar, dan uji organoleptik sesuai SNI 2694:2013. Hasil penelitian menunjukan bahwa perlakuan lama pencucian 5 menit merupakan waktu terbaik dalam pembuatan pasta ikan dan suhu perebusan 90°C - 20 min adalah waktu terbaik dalam pembentukan gel ikan, karena memiliki nilai uji lipat dan uji gigit tertinggi yaitu 6.6 dan 8.2. Pasta ikan memiliki nilai kadar air 72.25 dan pH 5.84. Hasil uji mikrobiologi memperlihatkan bahwa total mikroorganisme pada perlakuan pencucian 5 min dan 10 min masih sesuai standar SNI untuk produk surimi dan tidak terdapat keberadaan Salmonella sp. pada kedua perlakuan 

scholarly journals PENGARUH JENIS KEMASAN BERBEDA PADA PENYIMPANAN SUHU RUANG TERHADAP MUTU DAN DAYA SIMPAN IKAN CAKALANG (Katsuwonus pelamis) ASAP YANG DIPRODUKSI DI KOTA KENDARI

2020 ◽  
Vol 3 (2) ◽  
pp. 214
Author(s):  
Fajrin Assidik ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Room Temperature ◽  
Fat Content ◽  
Plate Count ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Chemical Test ◽  
Room Temperature Storage ◽  
Range Test ◽  
Temperature Storage

The Effect of Different Packaging Types on Room Temperature Storage on Quality and Storability of Cakalang Fish (Katsuwonus pelamis) Smoked Produced In Kendari City  ABSTRACT         The aim of this study was to determine the effect of different types of packaging on room temperature storage on organoleptic values, chemical test values, and the total number of bacteria of smoked skipjack tuna produced in Kendari City. The parameters tested were the organoleptic test, water content, fat content, phenol, and total plate count (TPC) of smoked skipjack tuna. This study used a non-factorial Completely Randomized Design (CRD) consisting of two treatments, namely PP (polyethylene packaging) and PE (polypropylene packaging). Each treatment was carried out 3 times of observation for 2 days in order to obtain the number of experimental units as many as 18 units. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed a significant difference, the Duncan's Multiple Range Test (DMRT) was carried out to determine the real difference between treatments with a confidence level of 95% (a= 0.05). The results obtained showed that the type of packaging technique and storage time of smoked skipjack tuna had a very significant effect on the organoleptic value of the aroma, while the appearance and texture had a significant effect, and the mucus showed a significant effect. The best results for organoleptic assessment were found in the PP0 treatment which had appearance values of 7.23, flavor 7.30, texture 7.40, and mucus 9.00. The best treatment in the chemical test was in the PP2 treatment with a water content value of 58.6%, a fat content value of 4.1%, and a phenol content value of 583.317 mg / 100g while the total bacteria count (TPC) value showed the best value, namely the PP0 treatment with a value of 1,66 x 104 CFU / ml. Keywords: smoked skipjack tuna (Katsuwonus pelamis), smoking, packaging, storage, room temperature.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui pengaruh jenis kemasan berbeda pada penyimpanan suhu ruang terhadap nilai organoleptik, nilai uji kimia, dan jumlah total bakteri ikan cakalang asap yang diproduksi di Kota Kendari. Parameter yang diuji yaitu uji organoleptik, uji kadar air, uji kadar lemak, ujikadar fenol, dan jumlah total bakteri (TPC) ikan cakalang asap. Penelitian ini menggunakan Rancanagan Acak Lengkap (RAL) faktorial yang terdiri dari dua perlakuan yaitu PP (kemasan polyethylene) dan PE (kemasan polypropylene). Masing-masing perlakuan dilakukan 3 kali pengamatan selama 2 hari sehingga diperoleh jumlah satuan percobaan sebanyak 18 unit. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa teknik jenis kemasan dan waktu penyimpanan ikan cakalang asap memberikan pengaruh sangat nyata terhadap nilai organoleptik aroma, sedangkan kenampakan dan tekstur menunjukkan hasil yang berpengaruh nyata, dan lendir menunjukkan hasil berpengaruh nyata. Hasil terbaik untuk penilaian organoleptik terdapat pada perlakuan PP0 dimana memiliki nilai kenampakan 7,23, aroma 7,30, tekstur 7,40 dan lendir 9,00. Perlakuan terbaik pada uji kimia terdapat pada perlakuan PP2 dengan nilai kadar air 58,6%, nilai kadar lemak 4,1%, dan nilai kadar fenol 583,317 mg/100g sedangkan nilai jumlah total bakteri (TPC)  menunjukkan nilai terbaik yaitu perlakuan PP0 dengan nilai 1,66 x 104 CFU/ml.Kata kunci: : ikan cakalang asap (Katsuwonus pelamis), pengasapan, pengemasan, penyimpanan, suhu ruang.

scholarly journals Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools

Omni-Akuatika ◽  
2019 ◽  
Vol 15 (2) ◽  
pp. 36
Author(s):  
Romadhon Romadhon ◽  
Ulfah Amalia ◽  
Apri Dwi Anggo
Keyword(s):  
Quality Improvement ◽  
Peroxide Value ◽  
Clarias Gariepinus ◽  
Poor Quality ◽  
Plate Count ◽  
Nutritional Content ◽  
Average Value ◽  
Total Plate Count ◽  
The People

The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However, unfortunately many fish floss products that are of poor quality, for example, oil appeared in the packaging which consequently makes the fish floss products quickly rancid. The purpose of this study was to determine the optimal shelf life of floss catfish with the best quality. The experimental laboratories of this study was divided into three treatments: spinnered, pressed and combination of spinnered and pressed. The quality of fish floss were observed every 12 days for 48 days.The results showed that there were significantly effect of floss catfish with different treatments of oil reduction. The best quality of floss catfish was achieved at 36 days storaging, with an average value of water content 4.99%, 28.39% of protein content, 9.15% of fat content, 4.99 meq kg-1 of peroxide value and total plate count 6.9 x 10-3 cfu g-1.

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