Jurnal Pengolahan Hasil Perikanan Indonesia
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    Karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah: Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH)

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    Hidrolisat protein ikan (HPI) adalah peptida sederhana sebagai hasil hidrolisis protein ikan secara enzimatis. Penambahan HPI terhadap es krim diharapkan dapat meningkatkan karakteristik mutu es krim dan tingkat penerimaan konsumen. Tujuan penelitian adalah untuk menentukan konsentrasi hidrolisat protein ikan (HPI) rucah terbaik dalam menghasilkan es krim berdasarkan parameter organoleptik, fisik, dan kimia. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu perlakuan penambahan HPI rucah 0; 0,4; 0,8; 1,2 dan 1,8% pada es krim. Parameter yang dianalisis, yaitu mutu hedonik, intensitas rasa, proksimat, serat, daya leleh, viskositas, overrun, total padatan, dan angka lempeng total. Es krim dengan penambahan HPI 0,8% mempunyai tingkat penerimaan panelis terbaik, sedangkan penambahan HPI 1,8% mempunyai mutu kimia dan fisik terbaik. Perlakuan 0,8% memiliki nilai kesukaan warna (3,73), aroma (3,66), tekstur (4,26) dan keseluruhan (4,02) dengan kategori agak disukai panelis. Penilaian intensitas atribut fishy (3,34), manis (3,34), rasa (3,59), stroberi (3,13), dan susu (3,25) masih bisa diterima panelis kategori sedang. Es krim dengan penambahan HPI 1,8% memiliki kadar air (72,25%), lemak (1,62%), abu (1,11%), protein (1,71%), serat (5%), viskositas (2.084,4 cP) dan daya leleh (44 menit). Angka lempeng total es krim masih memenuhi batas aman sesuai SNI 01-3713-1995. Makin tinggi penambahan HPI, maka makin tinggi atribut fishy, kadar protein, serat, viskositas, serta nilai overrun sehingga meningkatkan sifat fungsional matriks es krim sebagai agen pembusa.Fish protein hydrolysate (FPH) is a simple peptide as a result of the enzymatic hydrolysis of fish protein. FPH is added to ice cream to enhance its quality characteristics and increase consumer acceptance. The purpose of this study was to determine the best concentration of fish protein hydrolysate (FPH) in producing ice cream based on organoleptic, physical, and chemical parameters. A completely randomized design (CRD) was used for the study. The treatment was to add FPH from bycatch fish to ice cream at different amounts: 0.4, 0.8, 1.2, and 1.8%. The parameters analyzed were hedonic quality, taste intensity, proximate, fiber, melting power, viscosity, overrun, total solids, and total plate count. Ice cream with the addition of 0.8% FPH had the best level of panelist acceptance, while the addition of 1.8% FPH had the best chemical and physical quality. Panelists slightly prefer the 0.8% treatment in terms of color preference value (3.73), aroma (3.66), texture (4.26), and overall (4.02). The intensity assessment of the attributes fishy (3.34), sweet (3.34), taste (3.59), strawberry (3.13), and milk (3.25) is still acceptable to panelists in the medium category. Ice cream with the addition of 1.8% FPH has a moisture content of 72.25%, fat (1.62%), ash (1.11%), protein (1.71%), fiber (5%), viscosity (2,084.4 cP), and melting power (44 minutes). The total plate count of ice cream still meets the safe limit according to SNI 01-3713-1995. It has been found that the more FPC that is added, the higher the fishy taste, protein content, fiber, viscosity, and overrun value that makes the ice cream matrix work better as a foaming agent

    Physicochemical characteristics of flavor powder of blue swimmer crab (Portunus pelagicus) lemi with maltodextrin addition: Karakteristik fisikokimia flavor bubuk lemi rajungan (Portunus pelagicus) dengan penambahan maltodekstrin

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    Rajungan merupakan salah satu komoditas penting dan memiliki nilai ekonomi tinggi. Permintaan ekspor yang tinggi diikuti dengan penambahan volume hasil samping, yaitu zat semi padat (lemi). Lemi dapat dimanfaatkan sebagai flavor, namun produk tersebut di pasaran belum optimal. Bahan pengisi misalnya maltodekstrin perlu ditambahkan untuk meningkatkan karakteristik flavor bubuk. Penelitian ini bertujuan untuk menentukan konsentrasi maltodekstrin terbaik terhadap karakteristik fisikokimia flavor bubuk lemi rajungan. Rancangan acak lengkap (RAL) digunakan untuk membandingkan pengaruh berbagai konsentrasi maltodekstrin (5%, 10%, dan 15%) terhadap rendemen, susut masak, bulk density, dan komposisi proksimat bubuk flavor. Konsentrasi terbaik, yaitu 10% maltodekstrin, rendemen 26,68%, susut masak 73,54%, bulk density 0,58 g/mL, kadar air 3,14%, abu 11,60%, protein 42,40%, lemak 11,69%, dan karbohidrat 31,18%. Flavor bubuk lemi rajungan dengan penambahan maltodekstrin berpotensi dikembangkan menjadi penyedap rasa bubuk dan diaplikasikan pada berbagai jenis pangan.The blue swimmer crab is one of the most important commodities and has high economic value. High export demand is followed by an increase in the volume of by-products, namely semi-solid substances (lemi). Lemi can be used as a flavor, but the product in the market is not optimal. Fillers such as maltodextrin need to be added to improve the flavor characteristics of the powder. This study aimed to determine the best concentration of maltodextrin on the physicochemical characteristics of crab lemi powder flavor. We used a completely randomized design (CRD) to compare the effects of various maltodextrin concentrations (5%, 10%, and 15%) on the yield, cooking loss, bulk density, and proximate composition of the flavor powder. The best concentration was 10% maltodextrin with a 26.68% yield, 73.54% cooking loss, 0.58 g/mL bulk density, 3.14% moisture content, 11.60% ash, 42.40% protein, 11.69% fat, and 31.18% carbohydrate. The addition of maltodextrin to the flavored blue swimmer crab lemi powder has the potential to transform it into a powdered flavoring suitable for a variety of food types

    Karakteristik sisik ikan nila merah sebagai bahan baku kolagen : Characteristics of red tilapia fish scales as raw materials for the collagen industry

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    Hasil samping perikanan berupa sisik, tulang dan kepala dapat dimanfaatkan sebagai sumber bahan baku kolagen dalam industri kolagen. Tujuan penelitian, yaitu menentukan karakteristik sisik ikan nila merah sebagai bahan baku kolagen. Sisik ikan dikeringkan dengan penjemuran sinar matahari selama 2 hari, sisik kering dikarakterisasi dan ekstraksi kolagen. Analisis meliputi perhitungan proporsi ikan, penentuan komposisi kimia, profil asam amino, dan cemaran logam berat sisik ikan nila merah. Proporsi ikan nila merah terdiri atas sisik 3,73±0,01%; kepala 24,91±0,03%; insang 4,32±0,01%; tulang 19,19±0,02%; daging dan kulit 33,00±0,04%; serta jeroan 14,85±0,01%. Komposisi kimia sisik ikan nila merah, yaitu kadar air (14,35±0,09), abu (36,51±0,47%), lemak (0,02±0,00%), protein (47,69±0,37%), karbohidrat (1,46±0,01%). Profil asam amino sebagai penciri kolagen, yaitu asam amino glisina (101.488,45±305,71 mg/g), prolina (60,531.03±170,96 mg/g), dan alanina (41.427,985±111,66 mg/g). Cemaran logam berat arsen, cadmium, dan merkuri tidak terdeteksi, sedangkan timbel terdeteksi 0,24 mg/kg. Rendemen kolagen sisik ikan nila merah 14,70±3,25%. Sisik ikan nila merah berpotensi sumber bahan baku kolagen.Fishery by-products can be used in the industry, for example, tilapia fish products, namely scales, bones, and heads, as a source of raw material for the collagen industry. This study aimed to determine the characteristics of red tilapia scales as raw materials for collagen. The fish scales were sun-dried for 2 days, and the dried scales were characterized and used to extract collagen. The analysis included yield calculations, proximate analysis, heavy metals, and amino acids from red tilapia fish scales. Red tilapia scales around 3.73±0.01%, head 24.91±0.03%, gills 4.32±0.01%, bones 19.19±0.02%, meat and skin 33.00±0.04% and viscera 14.85±0.01%. The chemical composition of red tilapia fish scales was 14.35 ± 0.09% water, 36.51±0.47% ash, 0.02±0.02% fat, 47.69±0.37% carbohydrate, 1.46±0.01% protein, and 196.52 kcal/100 g total energy content. Red tilapia scales also contain glycine (101,488.45±305.71 mg/g), proline (60,531.03±170.96 mg/g), and alanine (41,427.985±111.66 mg/g) as markers of collagen. Heavy metals such as arsenic, cadmium, and mercury were not detected, and lead was detected at 0.24 mg/kg. The characteristics of tilapia fish still contain components that can be used as raw materials in the collagen industry. The yield of collagen red tilapia was 14.70±3.25%. In the future, it is hoped that this product can be processed and further developed into raw materials for other industries to create a green industry

    Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru : The effect of kaffir lime leaf and photo-oxidized starch coating on the chemical and microbial characteristics of Bali sardinella fish

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    Bali sardinella fish showed rapid deterioration after death, which promotes microbial growth. An alternative to slowing down this deterioration is coating it with natural materials. The extract from kaffir lime leaves contains antioxidant and antibacterial compounds, while photo-oxidized starch has excellent adhesive properties, so both are suitable as coating materials. The study aimed to determine the best combination of extract from kaffir lime leaves and photo-oxidized starch for preserving lemuru fish during cold storage, based on chemical, microbial, and physical parameters. The study applied two factors; they were the ratio of extract from kaffir lime leaves to photo-oxidized starch (1:2, 1:3, 1:4) and the concentration of photo-oxidized starch in the suspension (15% and 30%). The parameters included TPC TVBN, pH, TBA, and texture. The coating treatment significantly slowed down microbial growth and quality degradation of lemuru fish compared to the control (untreated fish). The total bacterial count in the control fish reached the acceptable limit within 48 hours, whereas coated fish exceeded the limit after 96 hours. A similar trend was observed for TVBN and TBA, where the control fish showed a faster increase than coated fish, which remained within safe limits for up to 96 hours. The pH of the control fish reached the threshold at 24 hours, while coated fish maintained acceptable pH levels until 72 hours. The best treatment was obtained using a 15% photo-oxidized starch concentration with a 1:3 ratio of extract from kaffir lime leaves, effectively maintaining the quality of lemuru fish for up to 72 hours.Ikan lemuru segar mengalami penurunan kualitas yang cepat setelah kematian, yang mendukung pertumbuhan mikroba. Alternatif untuk menghambat penurunan kualitas ikan adalah melapisi permukaan ikan dengan bahan alami. Ekstrak daun jeruk purut mengandung senyawa antioksidan dan antibakteri, sementara pati terfotooksidasi memiliki sifat perekat yang baik sehingga dapat digunakan sebagai bahan pelapis. Penelitian ini bertujuan untuk menentukan kombinasi terbaik ekstrak daun jeruk perut dan pati terfoto-oksidasi dalam aplikasi pengawetan ikan lemuru selama penyimpanan suhu dingin berdasarkan parameter kimia, mikrob, dan fisik. Penelitian ini menggunakan dua faktor, yaitu perbandingan ekstrak daun jeruk purut dengan pati terfotooksidasi (1:2, 1:3, 1:4) serta variasi konsentrasi pati terfotooksidasi dalam suspensi (15% dan 30%). Parameter yang dianalisis meliputi analisis angka lempeng total, TVBN, pH, TBA, dan tekstur. Perlakuan pelapisan secara signifikan memperlambat pertumbuhan mikroba dan degradasi mutu ikan lemuru dibandingkan dengan kontrol (tanpa perlakuan). Total bakteri pada ikan kontrol mencapai ambang batas dalam 48 jam, sementara ikan dengan perlakuan melebihi ambang batas setelah 96 jam. Tren serupa terlihat pada TVBN dan TBA, yaitu ikan kontrol mengalami peningkatan lebih cepat dibandingkan ikan berpelapis, yang tetap dalam batas aman hingga 96 jam. Ikan kontrol mencapai ambang batas pH pada 24 jam, sedangkan ikan dengan pelapisan setelah 72 jam. Perlakuan terbaik diperoleh pada kombinasi pati terfotooksidasi 15% dengan rasio ekstrak daun jeruk purut 1:3, yang efektif mempertahankan kualitas ikan lemuru hingga 72 jam

    Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology: Optimization production process of Ulva lactuca salt using response surface methodology

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    Rumput laut Ulva lactuca merupakan bahan baku potensial dalam pengembangan garam fungsional. Kendala yang dihadapi ialah rendemen yang masih rendah. Tujuan dari penelitian ini adalah menentukan kondisi proses optimum pada produksi garam U. lactuca berdasarkan persentase rendemen tertinggi, mutu kimia, dan sensori menggunakan metode Response Surface Methodology dengan desain Box-Behnken (BBD). Metode pembuatan garam rumput laut menggunakan tiga variabel dengan tiga tingkatan, yakni rasio penambahan tepung U. lactuca dan pelarut akuades (A = 1:5, 1:10, 1:15), waktu ekstraksi (B = 10, 15, dan 30 menit), dan suhu ekstraksi (C = 40, 55, dan 70oC). Kombinasi ketiga faktor tersebut menghasilkan 15 percobaan. Model persamaan diuji dengan analisis varian (ANOVA) dengan α = 0.05. Garam U. lactuca hasil optimasi diuji mutu kimia, cemaran logam berat, dan karakteristik sensori. Hasil penelitian menunjukkan bahwa perlakuan optimum dalam menghasilkan rendemen garam rumput laut tertinggi, yakni rasio tepung dan pelarut sebesar 1:13,5, waktu ekstraksi selama 12 menit, dan suhu ekstraksi 70oC. Perlakuan tersebut menghasilkan respons rendemen sebesar 31,81±1,63%, yang memiliki perbedaan 0,82% dibandingkan respons prediksi 31,55%. Garam U. lactuca yang dihasilkan memiliki kadar abu 59,970%, protein 3,586%, lemak 0,25%, karbohidrat 15,46%, dan air 10,49%, kadar NaCl 27,31%, yodium <0,35%, kadmium 0,07 mg/kg, merkuri <0,002 mg/kg, dan timbal 3,6 mg/kg. Nilai respons sensori garam U. lactuca untuk atribut warna butiran, warna larutan, rasa, aroma, mouthfeel, flavor, aftertaste, dan overall berkisar pada rentang 4,2±1,69 (agak tidak suka) hingga 4,8±1,21 (netral).Ulva lactuca seaweed is a potential raw material for the production of functional salts. The obstacle faced was the low yield. The purpose of this study was to determine the optimum process conditions for the production of U. lactuca salt based on the highest yield percentage, chemical quality, and sensory properties using the Response Surface Methodology method with the Box-Behnken (BBD) design. The method of making seaweed salt uses three variables with three levels, namely, the ratio of U. lactuca flour addition and aqueous solvent (A = 1:5, 1:10, 1:15), extraction time (B = 10, 15, and 30 min), and extraction temperature (C = 40, 55, and 70℃). A combination of these three factors resulted in a total of 15 experiments. The equation model was tested using analysis of variance (ANOVA) with α = 0.05. The optimized U. lactuca salt was tested for its chemical quality, heavy metal contamination, and sensory characteristics. The results showed that the optimal treatment for producing the highest seaweed salt yield was flour and solvent ratio of 1:13.5, extraction time of 12 min, and extraction temperature of 70℃. This treatment produced a yield response of 31.81±1.63%, which was a difference of 0.82% compared to the predicted response of 31.55%. The resulting U. lactuca salt had an ash content of 59.97%, protein 3.6%, fat 0.25%, carbohydrate 15.46%, moisture 10.49%, NaCl content 27.31%, iodine <0.35%, cadmium 0.07 mg/kg, mercury <0.002 mg/kg, and lead 3.6 mg/kg. The sensory response value of U. lactuca salt for the attributes of grain color, solution color, taste, aroma, mouthfeel, flavor, aftertaste, and overall ranged from 4.2±1.69 (slightly disliked) to 4.8±1.21 (neutral)

    Peningkatan tekstur produk berbasis protein ikan dengan polifenol dari daun zaitun (Olea europaea L.): Improved textural properties of fish protein product with olive (Olea europaea L.) leaf polyphenol

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    Polifenol dari bahan alam misalnya tanaman telah banyak digunakan untuk meningkatkan tekstur bahan dan produk pangan. Daun zaitun mengandung polifenol yang sangat tinggi. Penelitian ini bertujuan untuk menentukan pengaruh pakan dengan penambahan daun zaitun terhadap struktur protein daging dan sifat fisik gel surimi. Ikan dipelihara terpisah berdasarkan pakan (kontrol, penambahan daun zaitun dan penambahan ekstrak daun zaitun). Karakteristik fisik surimi gel yang ditambahkan tepung daun zaitun (TDZ) dan tepung ekstrak daun zaitun (TEDZ) ditentukan melalui pengukuran kekerasan dan kekenyalan. Ikan yang diberi pakan daun zaitun selama 14 hari mengandung kolagen larut asam 1,1 kali lebih tinggi dibanding daging ikan yang diberi pakan tanpa daun zaitun. Kekerasan gel surimi dengan penambahan TDZ meningkat 38% dan penambahan tepung TEDZ  23%. Kekenyalan gel surimi yang ditambahkan TDZ, yaitu 1,52 kali lebih tinggi dibandingkan dengan gel surimi tanpa penambahan daun zaitun, sedangkan gel yang ditambahkan TEDZ memiliki kekenyalan 1,48 kali lebih tinggi dibandingkan gel surimi tanpa penambahan daun zaitun. Pemberian pakan dengan tambahan daun zaitun mampu memperbaiki tekstur daging melalui peningkatan kuantitas protein kolagen. Penambahan daun zaitun pada surimi terbukti mampu meningkatkan sifat fisik gel yang dihasilkan. Polyphenols from natural materials such as plants have been widely used to improve the texture of ingredients and food products. Olive leaves have a very high polyphenol content. This study aims to determine the effect of feeding with the addition of olive leaves on the protein structure of meat and the physical properties of surimi gel. Fish were kept separately based on feed (control, olive leaf addition, and olive leaf extract addition). Physical characteristics of surimi gel added with olive leaf meal (TDZ) and olive leaf extract meal (TEDZ) were determined by measuring hardness and chewiness. Fish fed olive leaf meal for 14 days had 1.1 times higher acid-soluble collagen content than fish meat fed without olive leaf meal. The hardness of surimi gel with the addition of TDZ increased by 38%, and the addition of TEDZ flour increased by 23%. The suppleness of the surimi gel added with TDZ was 1.52 times higher than the surimi gel without the addition of olive leaves, while the gel added with TEDZ had a suppleness 1.48 times higher than the surimi gel without the addition of olive leaves. Feeding with additional olive leaves can improve meat texture through increasing the quantity of collagen protein. Research has shown that adding olive leaves to surimi enhances the physical properties of the resulting gel.&nbsp

    Karakteristik fisikokimia fish cake goreng berbahan dasar ikan nila hitam (Oreochromis niloticus) dan lele (Clarias sp.): Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

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    Fish cake is a processed product made from fresh fish meat or surimi, which is included in the type of fish jelly product. This study aims to determine the best formulation of fried fish cake made from black Nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.) with tapioca as the filler based on gel strength and texture profile. Fried fish cakes consist of five treatments of fish meat and tapioca ratios: 100:0, 95:5, 90:10, 85:15, and 80:20. The parameters analyzed include proximate composition, whiteness, gel strength, and texture profile. The results indicated that fried fish cake made from black Nile tilapia had higher protein content and whiteness, but fried catfish fish cake had higher fat, ash, carbohydrate, gel strength, and hardness. were very similar.s, springiness, and adhesiveness of both types of fish cakes had almost similar values. Fried black fish cake of black Nile tilapia has protein and fat (in dry weight) of 33.90-62.60% and 1.00-3.01%, respectively, while fried fish cake of catfish has protein and fat (in dry weight) of 30.28-55.59% and 2.40-8.32%, respectively. The gel strength of fried fish cake increased with decreasing fish meat concentration and increasing tapioca concentration. The formulation of fried fish cake in black Nile tilapia and catfish with a fish meat and tapioca ratio of 80:20 is the best treatment based on gel strength and texture profile. In general, black Nile tilapia and catfish, which are types of freshwater fish, have the potential to be developed into basic ingredients in making fish cake products.Fish cake merupakan olahan berbahan dasar daging ikan segar maupun surimi yang termasuk jenis produk fish jelly. Penelitian ini bertujuan untuk menentukan formulasi terbaik fish cake goreng berbahan dasar ikan nila dan lele dengan bahan pengisi tepung tapioka berdasarkan parameter kekuatan gel dan profil tekstur. Fish cake goreng terdiri dari lima perlakuan rasio daging ikan dan tapioka, yaitu 100:0, 95:5, 90:10, 85:15, dan 80:20. Parameter yang dianalisis meliputi proksimat, derajat putih, kekuatan gel, dan profil tekstur. Hasil penelitian menunjukkan fish cake goreng berbahan dasar nila hitam memiliki kadar protein dan derajat putih yang lebih tinggi, namun fish cake goreng lele memiliki kadar lemak, abu, karbohidrat, kekuatan gel, dan hardness yang lebih tinggi. Hasil cohesiveness, springiness, dan adhesiveness dari kedua jenis fish cake memiliki nilai yang hampir serupa. Fish cake goreng nila hitam memiliki kadar protein dan lemak masing-masing sebesar 33,90-62,60%bk dan 1,00-3,01%bk, sedangkan fish cake goreng dari lele memiliki kadar protein dan lemak masing-masing sebesar 30,28-55,59%bk dan 2,40-8,32%bk. Kekuatan gel pada fish cake goreng mengalami peningkatan dengan makin berkurangnya konsentrasi daging ikan dan bertambahnya konsentrasi tapioka. Formulasi fish cake goreng pada ikan nila hitam dan lele dengan rasio daging ikan dan tapioka 80:20 merupakan perlakuan terbaik berdasarkan kekuatan gel dan profil teksturnya. Secara umum, ikan nila hitam dan lele yang merupakan jenis ikan air tawar memiliki potensi untuk dikembangkan menjadi bahan dasar dalam pembuatan produk fish cake

    Karakteristik fisikokimia dan penerimaan konsumen kopi analog nonkafeina Rhizophora mucronata berdasarkan lama waktu penyangraian: Physicochemical characteristics and consumer acceptance of analogous coffee of non caffeine Rhizophora mucronata based on roasting time

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    Analog coffee is a type of non-caffeine coffee that has different content and taste from coffee in general. Rhizophora mucronata mangrove fruit can be used as the main ingredient in making analog coffee because it has a distinctive bitter and slightly astringent taste. The aim of the study was to determine the best roasting time based on physicochemical characteristics and consumer acceptance level. The study used a completely randomized design (CRD) with three different roasting time treatments, namely 30, 45, and 60 minutes, with3 replications. The test results showed that the roasting time treatment had a significant effect on physicochemical characteristics, including yield, moisture content, pH, L*, a*, b*, and degree of whiteness, but had no significant effect on the ash content of R. mucronata mangrove fruit pulp analog coffee. A roasting time of 45 minutes was the best treatment, with a color value of 4.73 (liked), aroma of 3.80 (liked), taste of 5.57 (very liked), and overall 4.70 (liked), moisture content of 4.17%, ash 1.63%, fat 4.93%, protein 7.52%, and carbohydrates 81.11%. The analysis of the coffee analog of R. mucronata mangrove fruit meat revealed the presence of alkaloid, flavonoid, steroid, and triterpenoid compounds, but no saponins or caffeine.Kopi analog merupakan salah satu jenis kopi non kafein yang memiliki kandungan dan cita rasa berbeda dengan kopi. Buah bakau Rhizophora mucronata dapat dijadikan sebagai bahan utama dalam pembuatan kopi analog karena memiliki cita rasa yang khas. Tujuan penelitian ini adalah untuk mengetahui pengaruh waktu penyangraiaan terhadap karakteristik fisikokimia dan tingkat penerimaan konsumen. Perlakuan waktu penyangraian adalah 30 menit, 45 menit dan 60 menit menggunakan rancangan acak lengkap (RAL) dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan waktu penyangraian pada pembuatan kopi analog daging buah bakau R. mucronata memberikan pengaruh yang nyata terhadap karakteristik fisikokimia meliputi nilai rendemen, kadar air, pH, warna L*, a*, b*, derajat putih, antioksidan, tetapi tidak memberi pengaruh nyata terhadap kadar abu. Perlakuan terbaik waktu penyangraian kopi analog daging buah bakau R. mucronata berdasarkan penerimaan konsumen diperoleh oleh perlakuan waktu penyangraian 45 menit dengan nilai warna 4,73 (suka), aroma 3,80 (suka), rasa 5,57 (sangat suka) dan keseluruhan 4,70 (suka)

    Mutu fisikokimia dan mikrobiologi rajungan (Portunus pelagicus) hasil tangkapan di Kabupaten Rembang, Jawa Tengah: Physicochemical and microbiological quality of blue swimming crab (Portunus pelagicus) caught in Rembang District, Central Java

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    Blue swimming crab (Portunus pelagicus) is a fishery commodity that is the mainstay of Indonesian exports. Generally, exporters export crab as frozen, peeled, boiled meat, which is perishable. Considering the high potential of crab catching and the utilization of crab meat as an export commodity, it is necessary to research to determine the physicochemical and microbiological quality of crab caught in Rembang Regency, Central Java. The samples used were frozen fresh crab, frozen boiled, and peeled boiled meat by fishing households and miniplants. The analyses performed were yield, protein content, amino acid profile, TVB-N, microbial contamination, and heavy metals. The results showed a yield of 28.36-42.34%, protein content of 17.98±0.64 and 21.24±1.47% (b/w), total lysine 1.79-1.87%, glutamic acid 4.05-4.78% (b/w), hardness 22.145-38.096 N, and cohesiveness 0.476-0.638. TVB-N values of crab (fresh and boiled) and crab meat ranged from 9.51±1.67 to 54.68±0.00 mg N/100 g sample. There was no Salmonella (negative), Escherichia coli <0.3 APM/100 g sample, and ALT 6.15×108 CFU/g sample. Heavy metal contamination of crab meat was Pb 0.12±0.09 mg/kg sample, Cd 0.15±0.12 mg/kg sample, and Hg 1.48±0.71 mg/kg sample. Captured blue swimming crab in Rembang Regency has good quality. The heavy metal Hg found in peeled crab meat in miniplants was above the permissible threshold, requiring further testing.Rajungan (Portunus pelagicus) merupakan komoditas perikanan yang menjadi andalan ekspor Indonesia, umumnya dalam bentuk daging rebus kupas beku dan bersifat mudah rusak. Tingginya potensi penangkapan dan pemanfaatan daging rajungan, maka tujuan penelitian adalah menentukan mutu fisikokimia dan mikrobiologi rajungan hasil tangkapan di Kabupaten Rembang, Jawa Tengah. Sampel yang digunakan adalah rajungan segar beku, rebus beku, dan daging rebus yang dikupas oleh rumah tangga nelayan dan miniplants. Analisis yang dilakukan, yaitu yield, kadar protein, profil asam amino, TVB-N, cemaran mikrob, dan logam berat. Hasil penelitian menunjukkan yield 28,36-42,34%, kadar protein 17,98±0,64 dan 21,24±1,47% (bb), jumlah lisina 1,79-1,87%, asam glutamat 4,05-4,78% (b/b), hardness 22,145-38,096 N, dan cohesiveness 0,476-0,638. Nilai TVB-N rajungan (segar dan rebus) dan daging rajungan antara 9,51±1,67-54,68±0,00 mg N/100 g sampel. Daging rajungan tidak ditemukan Salmonella (negatif), Escherichia coli < 0,3 APM/100 g sampel, dan ALT 6,15×108 CFU/g sampel. Cemaran logam berat daging rajungan, yaitu Pb 0,12±0,09 mg/kg sampel, Cd 0,15±0,12 mg/kg sampel, dan Hg 1,48±0,71 mg/kg sampel. Rajungan hasil tangkapan di Kabupaten Rembang memiliki kualitas yang baik. Logam berat Hg yang ditemukan pada daging rajungan kupas di miniplants berada di atas ambang batas yang diizinkan, masih harus memerlukan pengujian lebih lanjut

    Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food: Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

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    The high incidence of malnutrition among children under five in Indonesia underscores the critical need for timely and comprehensive interventions to mitigate its impact. One of the factors contributing to malnutrition in toddlers is a lack of balanced nutrition in complementary food (CF). Fishery commodities such as tuna and seaweed have great potential to be developed into instant complementary food porridge for complementary feeding because they contain amino acids and essential fatty acids that toddlers need for brain and eye development. This research aimed to determine the best formulation for instant MPASI porridge made from toro tuna and seaweed flour based on organoleptic assessment, fatty acid profile, and amino acid profile. The complementary food porridge with toro tuna and seaweed flour consists of four treatments, namely 94%:6%, 88%:12%, 82%:18%, and 76%:24%. The parameters analyzed included sensory tests (appearance, color, taste, and texture), fatty acid profile, and amino acid profile. The present study investigates the optimal formulation of instant complementary porridge (MPASI) for toddlers, emphasizing its significance for brain and eye development. Specifically, the research evaluates porridge made from toro tuna and seaweed flour through organoleptic assessment, fatty acid composition, and amino acid profile analysis. Four formulations were tested, comprising ratios of 94% tuna to 6% seaweed, 88% tuna to 12% seaweed, 82% tuna to 18% seaweed, and 76% tuna to 24% seaweed. The analysis focused on sensory attributes, including appearance, color, taste, and texture, alongside the nutritional profiles of fatty acids and amino acids. Based on the research results, it is known that the differences in the formula of tuna toro and seaweed flour influence the panelists' level of preference for appearance, smell, and taste parameters. Organoleptic evaluation selected the formula with a ratio of 82%:18% as the best. The dominant fatty acids include palmitic acid (SFA) at 33.68%, oleic acid (MUFA) at 45.95%, and linoleic acid (PUFA) at 1.34%. The dominant essential amino acid is leucine at 1.28%, and the dominant non-essential amino acid is glutamic acid at 1.37%.Kasus gizi buruk pada balita di Indonesia tergolong tinggi dan perlu segera ditangani dengan baik. Salah satu faktor terjadinya gizi buruk adalah kurangnya asupan makanan dengan gizi seimbang pada makanan pendamping ASI (MPASI). Ikan tuna dan rumput laut berpotensi besar untuk dikembangkan menjadi bubur MPASI instan karena mengandung asam amino dan asam lemak esensial yang dibutuhkan untuk perkembangan otak dan mata balita. Penelitian ini bertujuan menentukan formulasi terbaik bubur MPASI instan dari tepung ikan tuna toro dan rumput laut berdasarkan penilaian organoleptik, profil asam lemak dan asam amino. MPASI ikan tuna toro dan tepung rumput laut terdiri atas 4 perlakuan, yaitu 94%:6%, 88%:12%, 82%:18%, dan 76%:24%. Parameter yang dianalisis meliputi uji sensori (ketampakan, warna, rasa, dan tekstur), profil asam lemak dan asam amino. Perbedaan konsentrasi tepung ikan tuna toro dan rumput laut memberikan pengaruh terhadap tingkat kesukaan panelis pada parameter ketampakan, aroma, dan rasa. Formula dengan perbandingan 82%:18% terpilih sebagai formula terbaik berdasarkan penilaian organoleptik. Asam lemak yang dominan meliputi asam palmitat (SFA) sebesar 33,68%, asam oleat (MUFA) sebesar 45,95%, dan asam linoleat (PUFA) sebesar 1,34%. Asam amino esensial yang dominan adalah leusina sebesar 1,28% dan non-esensial yang dominan adalah asam glutamat sebesar 1,37%. Penggunaan toro ikan tuna dan tepung rumput laut dapat diaplikasikan dalam pembuatan bubur MPASI instan

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    Jurnal Pengolahan Hasil Perikanan Indonesia
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