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 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 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 PEMANFAATAN EKSTRAK AIR BUAH Flacourtia inermis Roxb. (LOBI-LOBI) SEBAGAI PENGAWET IKAN LAUT

Alotrop ◽  
2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Ade Pribadi ◽  
Nurhamidah Nurhamidah ◽  
Elvinawati Elvinawati
Keyword(s):  
Marine Fish ◽  
Room Temperature ◽  
Storage Time ◽  
Water Extract ◽  
Optimum Concentration ◽  
Fish Sample ◽  
Total Volatile ◽  
Soaking Time ◽  
Water Extracts

[THE  UTILIZATION OF   Flacourtia inermis Roxb. (LOB-LOBI ) FRUIT WATER EXTRACTS AS A MARINE FISH PRESERVATIVE] This research aims to determine the magnitude of the concentration and the length of time the optimum soaking water extracts of fruit Flacourtia inermis Roxb. (lobi-lobi ) as well as measuring its potential for use as a preservative in marine fish. Sample marine fish used is Kerapu Macan (Epinephelus fuscogultatus). The concentration of water extract from the fruit of F.inermis Roxb  is at levels at 10, 20, 30 and 40% with soaking time each at 1, 2 and 3 hours for any variation of the concentration. Observation of the level of the fish freshness is done with a variety of storage time of 12, 18, and 24 hours at room temperature to any variation of the concentration of extract and soaking time. The parameters used in determining the level of the freshness of the sample fish is a rate of Total Volatile Bases (TVB), moisture content, and pH. The results of the research done indicate that extracts water from the fruit of F.inermis Roxb L are potential for use as a preservative of marine fish based on the values of pH and the levels of TVB. The most optimum concentration and soaking time in Kerapu Macan fish preserve during its storage was soaking with a concentration of 30% for 1 hour, i.e., able to withstand the pace of the decline of the quality of the Kerapu Macan sample for 18 hours at room temperature: with the pH 6.7 and fish TVBvalue at 29.4 mgN/100 g.

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 

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 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 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

Sign in / Sign up

Export Citation Format

Share Document