scholarly journals Kajian Mutu Ikan Kayu Serut Yang Dikemas Plastik Dengan Nitrogen Dan Tanpa Nitrogen

2020 ◽  
Vol 9 (1) ◽  
pp. 8
Author(s):  
Agape Isak Sitepu ◽  
Albert Royke Reo ◽  
Daisy Monika Makapedua ◽  
Helen Jenny Lohoo ◽  
Bertie Elias Kaseger ◽  
...  
Keyword(s):  
Water Content ◽  
Storage Period ◽  
Pelagic Fish ◽  
Katsuwonus Pelamis ◽  
Organoleptic Test ◽  
North Sulawesi ◽  
Almost All ◽  
Product Durability ◽  
Quality And Shelf Life

Skipjack (Katsuwonuspelamis L) is classified as a pelagic fish, and one of the fishery resources export commodity. Skipjack is found in almost all Indonesian waters, especially in North Sulawesi. Katsuo- bushi has a relatively long product durability compared to the fish preservation with other methods such as cakalang fufu fish preservation. The purpose of this study is to determine and study the quality and shelf life of Hanakatsuo  that was packed plastic with nitrogen and without nitrogen. Hanakatsuo was stored in ambient temperature for 0, 7 and 14 days in order to evaluate the quality of product during storage. The method used in this research was organoleptic test, water content and Total Place Count (TPC). The result of organoleptic test for appearance, odor and texture was an average of 7 which comply the Indonesia national standart (SNI). The result of water content of hanakatsuo that packed with nitrogen during the storage period for 0, 7 and 14 days showed increasing of water content according to the storage period experienced an increase in water content, The water content of  hanakatsuo which packed without nitrogen increased during the storage period of 0 and 7 days while on the storage of 14 days decreased to 16,45% but still comply to the SNI. Based on the TPC test showed that hanakatsuo that packed in plastic without nitrogen do not comply the SNI, while hanakatsuo that packed with nitrogen on days 0 and 7 comply the SNI. Ikan cakalang (Katsuwonus pelamis L) tergolong sumber daya perikanan pelagis, dan merupakan salah satu komoditi ekspor. Ikan cakalang terdapat hampir di seluruh perairan Indonesia, terutama di Sulawesi Utara. Ikan kayu memiliki daya awet produk yang tergolong lama dibandingkan dengan pengawetan ikan dengan metode lainnya seperti pengawetan ikan cakalang fufu. Tujuan penelitian ini untuk mengetahui dan mempelajari mutu dan masa simpan ikan kayu serut yang dikemas plastik dengan nitrogen dan tanpa nitrogen. Metode yang dilakukan untuk uji organoleptik, kadar air dan uji Angka Lempeng Total (ALT) dengan perlakuan penyimpanan 0 hari, 7 hari dan 14 hari. Berdasarkan hasil pengujian organoleptik kenampakan, bau dan tekstur dengan rata-rata 7 memenuhi SNI. Berdasarkan hasil uji kadar air penyimpanan hari ke 0, 7 dan 14 hari mengalami kenaikan kadar air sedangkan pada produk ikan kayu serut yang dikemas plastik tanpa nitrogen mengalami kenaikan kadar air pada penyimpanan hari ke 0, 7 dan mengalami penurunan kadar air pada hari ke 14 dengan nilai tertinggi 16.45 memenuhi SNI. Berdasarkan hasil uji ALT pada produk ikan kayu serut yang dikemas plastik tanpa nitrogen tidak memenuhi Standar SNI, sedangkan pada produk ikan kayu serut yang dikemas plastik dengan nitrogen pada hari ke 0 dan 7 memenuhi standar SNI.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

scholarly journals VARIAN IKAN NIKE (Awaous melanocephalus) DAN IKAN CAKALANG (Katsuwonus pelamis) TERHADAP MUTU KERUPUK

2018 ◽  
Vol 5 (2) ◽  
pp. 44
Author(s):  
Desi Arisanti
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Nutritional Content ◽  
Katsuwonus Pelamis ◽  
Hedonic Method ◽  
Average Water ◽  
The Mean ◽  
Processed Form ◽  
Current Utilization

the current utilization of nike fish and tuna is still limited to fresh condition. Crackers are a very popular food by all levels of society. Utilization of nike fish and tuna in processed form with longer shelf life has not been done. Nutritional content of both types of fish is a reason in the selection as a basic ingredient in making crackers. The purpose of this research is to know the formulation of nike fish and tuna to the quality of crackers. The observation parameters in this study are the level of favorite or hedonic method, water content, ash content, bloom and texture analizer. The results showed that the average water content of nike fish crackers and skipjack fish from treatment A1 3.3%, treatment A2 3.29%, A3 3.77%. Mean of ash content at treatment of A1 1,97%, treatment of A2 1,55%, treatment of A3 1,58%. The average of A1 is 283,54%, A2 242,75%, A3 182,23%. and the mean of analyzer analyzer test at A1 1185,6%, A2 708,9%, and A3 783,83%. Based on the results and the discussion that has been done on the quality of crackers, it can be concluded that the best formula and liked by the panelists is formula A1

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

Uji Performansi Mesin Penggiling Tipe Conical Burr Mill Terhadap Biji Kopi Robusta

2018 ◽  
Vol 3 (3) ◽  
Author(s):  
Gusni Hidayat ◽  
Zulfahrizal Zulfahrizal ◽  
Bambang Sukarno Putra
Keyword(s):  
Water Content ◽  
Performance Test ◽  
Average Score ◽  
Obvious Effect ◽  
Robusta Coffee ◽  
Organoleptic Test ◽  
Postharvest Handling ◽  
Percentage Water Content ◽  
Mesh Sieve

Abstrak: Kopi robusta merupakan jenis kopi yang mendominasi perkebunan kopi di Indonesia hingga saat ini. Kopi robusta biasanya digunakan sebagai kopi instant atau cepat saji yang memiliki rasa netral serta aroma kopi yang kuat. Produksi kopi robusta saat ini mencapai sepertiga dari produksi seluruh dunia. Salah satu aspek dalam pengolahan kopi yang penting untuk diperhatikan yaitu pada proses penggilingan biji kopi yang telah disangrai dengan penanganan teknologi pasca panen menggunakan mesin penggiling biji kopi tipe conical burr mill. Penggilingan yang dilakukan dengan mesin ini dapat diatur sehingga menghasilkan berbagai macam jenis kehalusan bubuk kopi. Dengan berbagai macam jenis kehalusan bubuk kopi yang dihasilkan tentunya dapat mempengaruhi performansi dari mesin penggiling dan mempengaruhi mutu dari hasil gilingan. Oleh karena itu tujuan penelitian ini untuk mengetahui kinerja dari mesin penggiling kopi dengan perlakuan ukuran ayakan. Bahan yang digunakan pada penelitian ini adalah biji kopi robusta yang diperoleh dari Bener Meriah yang disangrai dengan suhu 200°C selama 10 menit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial. Perlakuan yang dilakukan adalah perbedaan kehalusan dengan 3 taraf kehalusan yang diukur dengan ayakan berukuran 35 mesh, 10 mesh, 5 mesh dengan setiap perlakuannya dilakukan sebanyak 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Pengamatan dan pengukuran data dilakukan dengan cara analisa sesuai dengan  parameter meliputi kapasitas pengilingan, rendemen, persentase kehilangan hasil, kadar air, persentase kelarutan dan uji organoleptik (tekstur, aroma dan rasa). Data yang didapatkan kemudian akan dianalisa. Hasil penelitian menunjukkan bahwa perbedaan ukuran ayakan atau tingkat kehalusan memberikan pengaruh nyata terhadap kapasitas penggilingan, kadar air, persentase kelarutan dan uji organoleptik (tekstur,aroma dan rasa), tetapi tidak memberikan pengaruh nyata terhadap rendemen dan persentase kehilangan hasil. Berdasarkan perlakuan ukuran ayakan 5 mesh didapatkan perolehan terbaik nilai kapasitas penggilingan sebesar 44,469 kg/jam, rendemen 90,951%, persentase kehilangan hasil 9,049% dan kadar air 0,807%. Sedangkan pada perlakuan ukuran ayakan 35 mesh didapatkan perolehan terbaik nilai persentase kelarutan sebesar 27,880% dan uji organoleptik terhadap tekstur, aroma serta rasa bubuk kopi robusta hasil dari penggilingan biji kopi robusta menggunakan mesin conical burr mill dengan nilai skor rata-rata yaitu 4 (suka).PERFORMANCE TEST BY USING CONICAL BURR MILL TOWARDS ROBUSTA COFFEE BEANAbstract: Nowadays, robusta coffee is one of coffee types which dominates coffee plantation in Indonesia. Normally, robusta coffee will be used as an instant coffee which has neutral flavour, either strong aroma. Thus far, an increase in the number of robusta coffee production raises a third from the whole production over the world. One of the notable aspects in processing coffee located in the process of bean grinding which have already been roasted by using Conical Burr Mill in postharvest handling. Grinding process in which is done by Conical Burr Mill is able to be controlled to yield various types of coffee fineness. In addition, the various types of coffee fineness produced definitely will be affecting the performance of grinder machine, either affecting the quality of its production. Hence, the purpose of this research is to ascertain the performance of the coffee grinder machine by sieving. Furthermore, the material that will be used in this research is roasted bean robusta coffee from Bener Meriah in a temperature of 200°C in 10 minutes. This research uses Complete Tool Design Non Factorial which is by using 3 different size types of sieves, which are 35 mesh, 10 mesh, 5 mesh, and it is made repeatedly in three times which is resulting nine times trial. Moreover, the observation and data measurement are analyzed by using parameter such as the capacity of grinding, rendement, loss result percentage, water content, solubility percentage, and organoleptic test (texture, aroma, and flavor). Subsequently, the data will be analyzed and the result of research will indicate that the different size of sieves give an obvious effect towards grinding capacity, water content, solubility percentage, and organoleptic test (texture, aroma, and flavor), yet it does not give an obvious effect on rendement and loss result percentage. In conclusion, the utilization of 5 mesh sieve results the best capacity of grinding such as 44,469 kg/hour, rendement 90,951%, loss percentage result 9,049% and water content 0,807%. Whereas, using 35 mesh sieve produces the best percentage of solubility which is 27,880% and organoleptic test towards texture, aroma, even the flavor of bean robusta coffee by using Conical Burr Mill with the average score is 4 (like).

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 Organoleptic Test of Salted Eggs with Addition of Herbal Plants

2020 ◽  
Vol 3 (3) ◽  
pp. 171-178
Author(s):  
Nur'aini ◽  
Nining Suningsih ◽  
Muhammad Hakim
Keyword(s):  
Storage Time ◽  
Salt Water ◽  
Storage Period ◽  
Test Results ◽  
Cymbopogon Citratus ◽  
Organoleptic Test ◽  
Herbal Plants ◽  
The Media ◽  
Chicken Eggs

The addition of salt and herbal plants such as bay leaf (Eugenia polyantha) and lemongrass (Cymbopogon citratus DC) extacts can extender the shelf life and increase the flavor of the salted eggs. The purpose of this study was to determine the quality of eggs produced from using the herbal plants in terms of the organoleptic testing. This research used eggs from laying hens with salted egg making media consisting of rubbing ash plus salt, supplemented with bay leaf (Eugenia polyantha), lemongrass (Cymbopogon citratus DC), with storage period of 10 days. Organoleptic test results showed that the addition of bay leaves and lemongrass to the production of salted eggs, did not significantly improve the quality of salted eggs produced. The lack of storage time in the egg marinating process led to the incomplete, in salt water absorption into the egg. It is concluded that the addition of bay leaves and lemongrass to the media of making salted chicken eggs did not have a significantly different effect on the organoleptic quality of the salted eggs.

scholarly journals Pengaruh Suhu Pengeringan Terhadap Kualitas Produk Gula Semut dari Nira

2019 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Meldayanoor Meldayanoor ◽  
Adzani Ghani Ilmannafian ◽  
Fitria Wulandari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Ash Content ◽  
Brown Sugar ◽  
Sugar Water ◽  
Drying Temperature ◽  
Organoleptic Test ◽  
Palm Trees ◽  
And Control

Kabupaten Tanah Laut has many sugar palm trees especially in the area of the ​​Guntung Besar and daerah Ranggang. But the manufacture of palm water in the area is only made into sugar print / brown sugar because the manufacture is more practical. If brown sugar is kept at room temperature, then brown sugar is easily melted. Therefore further processing is needed to maintain the quality of brown sugar. The purpose of this research is to make brown sugar with drying temperature variation. This research use ekspremental method with 4 treatment that is drying temperature 100oC, 75 oC, 50 oC, and control (without temperature drying). The test used in this research is pH test, water content test, ash content test and organoleptic test. The result shows that the pH value of sugar water used ranges from 6 to 7, the water content is 2,97% with the value of SNI maximal 3% and the ash content is 1, 98% with the value of SNI maximal 2, 0% at treatment A1 already fulfill SNI, Organoleptic test on flavor, aroma, texture and color obtained best result that is at treatment P1

scholarly journals Kelimpahan Serangga Air di Sungai Toraut Sulawesi Utara

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (2) ◽  
pp. 74 ◽  
Author(s):  
Yudi Candra ◽  
Marnix Langoy ◽  
Roni Koneri ◽  
Marina F. O. Singkoh
Keyword(s):  
Aquatic Insects ◽  
Random Sampling ◽  
National Park ◽  
Sampling Method ◽  
North Sulawesi ◽  
Quality Of Water ◽  
Lotic Habitat ◽  
Almost All ◽  
Surber Sampler

Serangga air merupakan kelompok Arthropoda yang dapat dijumpai hampir pada jenis perairan misalnya pada habitat lentik atau lotik. Seranggan air dalam suatu ekosistem berperan penting dalam rantai makanan selain itu juga serangga air dapat dijadikan sebagai bioindikator terhadap penentuan kualitas suatu perairan. Penelitian ini bertujuan untuk menganalisis kelimpahan serangga air yang terdapat di Sungai Toraut. Lokai penelitian terletak pada Sub DAS dari DAS Dumoga Kabupaten Bolaang Mongondow, Sulawesi Utara. Sungai ini memiliki luas sekitar 249 km2 dan hulunya terletak di Taman Nasional Bogani Nani Wartabone (TNBNW). Penelitian ini menggunakan metode Purposive Random Sampling dengan menggunakan alat surber sampler. Total individu yang didapatkan dari 3 stasiun sebanyak 1497 individu dengan jumlah famili sebanyak 24 yang terdiri dari 27 spesies. Spesies serangga air yang paling banyak ditemukan pada stasiun satu, sedangkan yang sedikit pada stasiun 3. Kelimpahan spesies yang paling banyak ditemukan adalah Hydropsyche sp.Arthropods is a group of aquatic insects that can be found in almost all types of aquatic habitats for example lentic or lotic habitat. In the field of ecology, aquatic insects plays a role in the food chain, moreover the aquatic insects can be used as bioindicator to determine the quality of water. This study aims to analyze the abundance of aquatic insects found in the Toraut River. This study lies in the sub-watershed from the watershed of Dumoga Bolaang Mongondow, North Sulawesi. This river has an area of ​​approximately 249 km2 and its located in the headwaters of Bogani Nani Wartabone  National Park. The method used in this study is purposive random sampling method by using a sampler surber. Total individuals were obtained from 3 stations are 1497 individuals with total 24 families consisting of 27 species. The most commonly species of aquatic insects found at station 1, whereas slightly at station 3. The most commonly species of aquatic insects found is Hydropsyche sp.

Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)

2011 ◽  
Vol 7 (1) ◽  
Author(s):  
Minh V Nguyen ◽  
Asbjorn Jonsson ◽  
Kristin A Thorarinsdottir ◽  
Sigurjon Arason ◽  
Gudjon Thorkelsson
Keyword(s):  
Water Content ◽  
Gadus Morhua ◽  
Storage Period ◽  
Quality Criterion ◽  
Yellow Orange ◽  
Different Temperatures ◽  
Water Holding ◽  
Storage Temperatures ◽  
Cooking Yield

The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow/orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a lightly decrease in TMA value was observed. Storage at -4°C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4°C or lower temperatures.

scholarly journals Pengaruh Konsentrasi Gelatin Tulang Ikan Bandeng (Chanos chans F.) Pada Pembuatan Permen Jelly dari Bunga Rosella (Hisbiscus sabdariffa L.)

2018 ◽  
Vol 7 (3) ◽  
pp. 140
Author(s):  
Nur Faizun Irash ◽  
Supriadi Supriadi ◽  
Suherman Suherman
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Gelling Agent ◽  
Food Ingredients ◽  
Organoleptic Test ◽  
Infusion Method

Rosella is one of the plants that has many benefits as well as nutrients used potentially as food ingredients such as jelly candy. Jelly candy was made by mixing rosella flower extracts with a gelling agent. This study aimed to determine the effect of the addition of gelatin from milkfish bones toward the production of jelly from rosella flowers and to determine the addition concentration of gelatin from milkfish bones to obtain a good quality of jelly candy. The gelling agent used was gelatin derived from milkfish bones. Gelatin from milkfish bones was made through several stages i.e. degreasing, demineralization, extraction, and drying then applied to produce jelly candy. Rosella flower was extracted using the infusion method at a temperature of 70 oC. The addition concentration of gelatin varied of 10, 12, 14, 16 18, and 20%. Parameters used were water content and organoleptic test covering of color, aroma, flavor, and texture. Results showed that addition of gelatin from milkfish bones influenced strongly on the moisture content, color, aroma, flavor, and texture of the jelly candy. The good quality of rosella jelly candy was obtained by addition concentration of gelatin of 18% with a water content of 8.76%, and the elasticity was preferred by the panelists.

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