Chemical Analysis During the Processing of Dried Salted Anchovy

Dried salted anchovy is a rich source of protein which is processed by boiling, salting and drying. During processing the protein undergoes change, e.g. protein myofibril becomes denatured to some extent , and it can be visualised using SDS-PAGE protein pattern. Protein can also react with lipid to form brown colour mainly in high temperature. The result of the analyses shown that there were differences in proximate composition between different samples of anchovy. There were not much difference in sample band pattern for fresh , boiled , boiled and dried anchovy samples. The highest solubility protein was found in the Indonesian dried salted anchovy while the lowest was in fresh sample. The colour of boiled sample was the whitest in comparison to fresh, boiled and dried, Indonesian dried salted anchovy and Japanese boiled. Except for Indonesian dried salted anchovy, brown colour and development of lipid oxidation was not detected

Quality Evaluation of Dried Noodle with Seaweeds Puree Subsitution

The objective of this study was to compare dried noodles made of different type of seaweeds puree and then were compared to noodle which was made without any seaweeds puree subsitution. Different seaweeds puree (E.cottoniii, G. verucossa and mixed beetween them) were subsituted in proportion of 30% in the noodles. The results showed that subsitution of seaweeds puree increased the moisture, crude fiber, ash and iodine content of dried noodles compared to noodle without seaweed puree. The moisture contents : 10.08 ± 2.02 to 13.94% ± 0.84, fat 1.26 ± 0.22 to 2.49 ± 0.81%, crude fiber 2.00 ± 0.4 to 2.25% ± 0.18 and carbohydrate contents 63.37 ± 3.8 to 68.47 % ± 1.5. Iodine concentration in dried noodle with seaweed substitution about 1.06 ± 2.80 to 1.43 ± 0.76 ug/g, protein content 11.84 ± 1.03 to 12.42 ± 0.40 and the carbohydrate content 63.37 ± 3.80 to 68.47 ± 1.59. Significantly tensile strength (p0.05) only for to the taste and colour of dried noodles

Karakteristik Edible Film dari Campuran Tepung Semirefined Karaginan dengan Penambahan Tepung Tapioka dan Gliserol

Edible film merupakan jenis pengemas makanan yang berbentuk lembaran tipis atau film yang dapat dicerna oleh tubuh. Edible film yang dibuat dari komponen tunggal hasilnya tidak terlalu baik, maka perlu adanya campuran antara beberapa bahan serta penambahan bahan aditif lainnya. Penelitian ini bertujuan untuk mengetahui karakteristik dan formulasi terbaik dari edible film. Materi yang digunakan dalam penelitian ini adalah semi refined karaginan, tepung tapioka, dan gliserol. Penelitian ini bersifat eksperimental laboratorium, rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 3 ulangan. Perlakuan yang diterapkan yaitu perbedaan konsentrasi tepung tapioka (0,3%, 0,5%, dan 0,7%) dengan 3 kali pengulangan. Parameter pengujian yang diamati berupa kuat tarik (MPa), persen pemanjangan (%), ketebalan (mm), dan laju transmisi uap air (g/m2/jam). Data di analisa menggunakan analisa sidik ragam (ANOVA), dilanjutkan dengan uji Beda Nyata Jujur (BNJ) untuk mengetahui perlakuan yang berbeda. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi tepung tapioka memberikan pengaruh yang sangat nyata (p<0.05) terhadap parameter kuat tarik, persen pemanjangan, ketebalan, dan laju transmisi uap air. Edible film terbaik dihasilkan dari perlakuan konsentrasi semi refined karaginan 1%, tepung tapioka 0,7%, dan gliserol 0,5% dengan hasil karakteristik kuat tarik 39,42 MPa, persen pemanjangan 66,02%, laju transmisi uap air 1,28 g/m2/jam, dan ketebalan 0,09 mm

Characterization and Quality of Semi Refined Carrageenan (Scr) Products From Different Coastal Waters Based on Fourier Transform Infra Red Technique

Semi Refined Carrageenan (SRC) product is considerably cheaper and easy to produce as a natural polysaccharide hydrophilic in food and other product. The aim of this research was to evaluate the quality of two different SCR products come from different coastal waters of seaweed culture. The products were then compared to commercial SCR on the quality based on their chemical quality (Fourier Transform Infra Red, sulphate content and heavy metals) and physical quality (gel strength and viscosity). The method of FTIR was useful as a quality screening for commercially seaweed culture at different geografic places based on their chemical structure. Raw material that have been used for SCR product was Eucheuma cottonii with k-carrageenan type. FTIR spectroscopy showed the molecular present in three different samples are quite similar, it can be found spectra band of 1257,59 cm-1 which referred to esther sulphate, 933,55 cm-1 for 3,6 anhydrogalactose and 848,68 cm-1 assigned to galactosa-4- sulphate respectively. The SCR product from different coastal waters were different on their quality

Stabilitas Ekstrak Kasar Pigmen Klorofil, Beta Karoten, Dan Caulerpin Alga Hijau (Caulerpa Racemosa) Pada Suhu Penyimpanan Yang Berbeda

Caulerpa racemosa termasuk jenis alga hijau yang terdapat di perairan Indonesia. Kandungan senyawa bioaktif dalam rumput laut yang sangat berguna adalah pigmen klorofil dan beta karoten. Caulerpa racemosa mengandung pigmen klorofil a, klorofil b, beta karoten dan caulerpin. Pigmen sangat labil terhadap suhu. Penggunaan suhu 4°C dapat mempertahankan klorofil kacang hijau selama 18 hari, sedangkan pada suhu 20 °C terjadi degradasi klorofil hingga mencapai 50%. Penelitian ini bertujuan untuk mengetahui pengaruh penyimpanan ekstrak kasar pigmen klorofil, beta karoten, dan caulerpin Caulerpa racemosa pada suhu 0oC, 5 oC, 10 oC dan 30 oC terhadap stabilitasnya serta mengetahui suhu optimum penyimpanan yang dapat menjaga stabiltas ekstrak kasar pigmen klorofil, beta-karoten serta senyawa caulerpin Caulerpa racemosa selama penyimpanan 48 jam. Ekstraksi klorofil menggunakan metode maserasi dengan pelarut yang berbeda. Penelitian dilakukan dengan metode percobaan laboratoris menggunakan pola percobaan split plot in time dengan rancangan dasarnya acak kelompok. Sebagai main plot adalah lama waktu penyimpanan (0 dan 48 jam) dan sebagai sub plot adalah suhu penyimpanan (0oC, 5 oC, 10 oC, dan 30 oC). Pengukuran nilai absorbansi dilakukan pada jam ke-0 dan jam ke-48. Penyimpanan ekstrak kasar pigmen dari Caulerpa racemosa pada suhu dingin selama 48 jam menyebabkan penurunan kadar klorofil, beta karoten dan caulerpin lebih rendah secara sangat nyata dibandingkan pada suhu ruang. Sedangkan nilai pH ekstrak kasar klorofil dan caulerpin naik secara sangat nyata. Tetapi tidak ada Perubahan yang nyata pada nilai kecerahan ekstrak kasar klorofil dan beta karoten. Suhu penyimpanan ekstrak kasar pigmen dari Caulerpa racemosa yang optimum selama 48 jam adalah pada suhu 0°C dimana masih mengandung klorofil (83,6%), beta karoten (93,4%), dan caulerpin (72,9%)

Evaluation of the Thickness and the Linear Expansion of Fish Crackers Produced by Some Cottage Industries of Jepara District (Central Java)

Fish crackers are locally known as “kerupuk ikan”. The quality of fish crackers depends on the thickness of the slice before frying, the percentage of linear expansion, and some other factors. So far, there was not any standard value of the thickness and the percentage of the linear expansion of good quality fish crackers in Indonesia yet. The objectives of this study were to gain some data on the thickness and the percentage of linear expansion of fish crackers and to compare the data with the estimated ideal value based on the reference data. Ten cottage industries in Jepara district chosen based on the proportional stratified randomized sampling method. The first grade fish crackers (according to the processor) were obtained as the samples from each of the cottage industries. Ten fish crackers of each sample were evaluated. The results indicated that the fish cracker samples were circular, the thickness varied from 1.0 to 3.85 mm. The average thickness of the samples was 2.77 mm which significantly thicker (p<0.01) than the estimated ideal thickness (1.50 mm). The percentage of linear expansion of the samples varied from 54.48 to 134.58

Pengaruh Penambahan Isolat Protein Kedelai Yang Berbeda Dan Karagenan Terhadap Karakteristik Sosis Ikan Patin (Pangasius Pangasius)

Sosis ikan dapat dibuat dengan produk berbasis surimi, hal ini disebabkan protein miofibril dalam ikan Patin dapat berperan dalam pembentukan gel. Kekuatan gel sosis yang dihasilkan rendah sehingga dapat ditambahkan dengan isolat protein kedelai (IPK) yang berfungsi menstabilkan emulsi dan karagenan berfungsi pembentuk gel. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penambahan IPK dan karagenan terhadap karakteristik sosis ikan Patin selain itu untuk mengetahui konsentrasi IPK serta karagenan terbaik pada sosis ikan Patin. Materi yang digunakan dalam penelitian ini adalah ikan Patin. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap dengan satu faktor, tiap perlakuan tiga kali pengulangan. Perlakuan pada pembuatan sosis yaitu penambahan IPK 4%, 5% dan 6% serta karagenan 0,5%. Variabel mutu yaitu kekuatan gel, stabilitas emulsi, kadar air, kadar protein dan kadar lemak. Data yang diperoleh dianalisis menggunakan ANOVA dan Uji Beda Nyata Jujur (BNJ). Data pengujian sensori sosis ikan, uji lipat dan uji gigit diuji dengan uji Kruskall-Wallis dilanjutkan dengan uji Multiple Comparison. Hasil penelitian menunjukkan sosis ikan dengan konsentrasi isolat protein kedelai 4% dan karagenan 0,5% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel 761,36 g.cm; uji gigit 7,73; uji lipat 4,90 (A); kadar air 68,34%; kadar protein 59,42% (bk); kadar lemak 4,04% (bk) dan stabilitas emulsi 83,51%. Nilai rata-rata pengujian sensori diperoleh nilai kenampakan 8,40; aroma 7,80; rasa 7,93; tekstur 8,40. Berdasarkan hasil penelitian, penambahan IPK dan karagenan memberikan pengaruh yang nyata terhadap karakteristik sosis ikan Patin. Fish sausage can be made from surimi based product, it possibly caused by Patin fish's myofibril protein function is as a gel former. However, gel strength from catfish sausage is low, therefore it can be added with Soy Protein Isolate (SPI) which have function to stabilized the emulsion and carrageenan that can form a gel. The purposed of this study were to determine the influence of various addition of SPI and carrageenan to catfish sausage characteristics and to choose the best concentration of SPI and carrageenan addition to catfish sausage based on it's characteristics. The material of this study was catfish. The method used was completely randomized design with one factor, in triplicates on each treatments. The main study was using the various SPI concentrations about 4%, 5%, 6% and carrageenan about 0.5%. The parameters measured were gel strength, emulision stability, water content, protein content and lipid content. Data analized by ANOVA and Honestly Significant Difference Test (HSDT). The data of fish sausage sensory test, folding test and teeth cutting test used Kruskall-Wallis test then continued by Multiple Comparison test. The result showed that fish sausage with SPI concentration about 4% and carrageenan about 0,5% was the best product with the parameters value : gel strength 761.36 g.cm; teeth cutting test 7.73; folding test 4.90 (A); water content 68.34%; protein content 59.42% (dw); lipid content 4.04% (dw) and emulsion stability 83.51%. The average value of sensory test showed general appearance 8.4; odor 7.8; flavor 7.93; texture 8.4. Based on the research result, the addition of SPI and carrageenan significantly affect on the characteristics of sausage Patin fish

Perbedaan Karakteristik Ikan Bandeng (Chanos Chanos Forsk) Cabut Duri Dalam Kemasan Berbeda Selama Penyimpanan Beku

Pengemasan terhadap ikan bandeng cabut duri selama penyimpanan beku dapat mempertahankan kualitas lebih lama. Tujuan penelitian ini adalah mengetahui pengaruh lama penyimpanan beku dengan perlakuan perbedaan kemasan terhadap Perubahan kualitas terutama tekstur ikan bandeng cabut duri berdasarkan nilai uji drip loss, PLG dan organoleptik. Metode penelitian yang digunakan bersifat eksperimental laboratoris dengan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan pola Faktorial. Perlakuan yang diterapkan terhadap pengemasan ikan bandeng cabut duri beku vakum dan non vakum masing-masing tiga kali pengulangan. Parameter yang diamati adalah drip loss, PLG dan organoleptik. Data dianalisis menggunakan analisa ragam (ANOVA). Hasil penelitian menunjukkan bahwa pengemasan ikan bandeng cabut duri yang dibekukan dengan kemasan vakum dan kemasan non vakum selama penyimpanan berpengaruh nyata (p&lt;0,05) terhadap nilai PLG, drip loss dan organoleptik. Hasil uji kualitas terhadap penyimpanan beku selama 2 bulan mendapatkan rata-rata nilai pada uji PLG kemasan non vakum 7,827% dan vakum 8,513%. Sedangkan drip loss kemasan non vakum 7,567% dan vakum 6,813% dan nilai organoleptik kemasan non vakum sebesar 7,676 dan vakum sebesar 7,790. Berdasarkan hasil penelitian diperoleh hasil terbaik yaitu pada kemasan vakum terhadap ikan bandeng cabut duri selama penyimpanan beku. Packaging to boneless milkfish during frozen storage can extent shelf-life. The purpose of this study was to know the effect of frozen storage time with different packaging treatment to the quality changes on texture of boneless milkfish by drip loss test value, PLG and organoleptic. The research method used was an experimental laboratory with experimental design Completely Randomized Design (CRD) with Factorial pattern. The different treatment was applied to the packaging of frozen milkfish boneless i.e. vacuum and non vacuum in triplicates. All Parameters measured were drip loss, PLG and organoleptic. Data were analyzed using analysis of variance (ANOVA). The results showed that the vacuum packaging and non vacuum packaging of frozen milkfish boneless during storage no significantly affect (p&lt;0.05) to the value of drip loss, PLG and organoleptic. The results on the quality of frozen storage for 2 months showed that the average value of the test PLG for non vacuum packaging and vacuum were 7.827% and 8.513%. respectively. Meanwhile drip loss non-vacuum packaging 7.567% and vacuum 6.813%, and non-vacuum packaging organoleptic value of 7.676 and a vacuum of 7.790. The research showed that vacuum packaging was tbe best treatment for milkfish boneless during storage

Pengaruh Tahapan Pengolahan Terhadap Kualitas Kandungan Lemak Bandeng (Chanos Chanos Forks) Presto Goreng

Bandeng merupakan ikan yang memiliki banyak duri. Sehingga diperlukan pengolahan untuk melunakkan duri bandeng. Pengolahan yang dilakukan adalah pengolahan tekanan tinggi (presto) dan pengolahan menggunakan minyak dengan suhu tinggi sebagai lanjutan hasil presto yaitu penggorengan. Pengolahan dapat mempengaruhi komposisi asam lemak bandeng. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pengolahan menggunakan tekanan tinggi dan suhu tinggi terhadap Perubahan komposisi asam lemak ikan bandeng. Materi yang digunakan dalam penelitian ini adalah bandeng yang ditangkap pada tambak yang sama di tambak Baron, Semarang. Parameter yang dilakukan adalah uji asam lemak bebas (FFA), analisa asam lemak menggunakan alat Gas Chromatography Mass Spectrometri (GC-MS) Shimadzu QP2010S, dan uji kadar air. Perlakuan pada penelitian ini adalah pengolahan presto dan penggorengan hasil presto. Penelitian menggunakan desain Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Data dianalisis menggunakan analisa ragam (ANOVA). Untuk mengetahui perbedaan antar perlakuan data diuji dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perbedaan pengolahan berpengaruh nyata (P&lt;0,05) terhadap asam lemak bebas (FFA). Kualitas lemak mulai menurun pada saat pengolahan tekanan tinggi. Penurunan kualitas lemak ditunjukkan dengan kenaikan asam lemak bebas yang tinggi pada bandeng presto yaitu sebesar 2,55% dengan asam lemak bebas bandeng segar sebesar 1,56%. Kenaikan asam lemak bebas juga terdapat pada pengolahan lanjutan yaitu pengolahan bandeng presto pada suhu tinggi menggunakan media minyak (penggorengan) sebesar 2,69%. Asam lemak yang terdapat pada bandeng segar adalah asam kaprat, laurat, miristat, palmitat, stearat, oleat, linoleat dan eikosatetranoat. Asam lemak pada bandeng presto adalah asam laurat, miristat, palmitat, stearat, oleat, linoleat dan eikosatetranoat. Sedangkan asam lemak pada bandeng presto yang digoreng adalah asam kaprat, laurat, miristat, palmitat, stearat, oleat dan linoleat. Kadar air pada Bandeng mengalami penurunan pada setiap perlakuan. Kadar air Bandeng segar sebesar 73,28%, Bandeng presto 59,18% dan Bandeng presto yang digoreng 37,11%. Milkfish is a fish that has a lot of bone. Processing required to soften milkfish bone. Processing performed is aplicated high pressure (soft-boned) milkfish and aplicated oil and high temperature (frying) soft-boned milkfish result is continued pan. Processing can affect the fatty acid composition of milkfish. The aim of this study was to determine the effect of processing using high pressure and high temperature to quality chance of fatty acids in milkfish. The material used in this research was milkfish which caught at the same fishpond in Baron, Semarang. The testing parameters were free fatty acid test, fatty acid analysis using Gas Chromatography Mass Spectrometry (GC-MS) Shimadzu QP2010S, and water content test. Treatment of this research were soften milkfishbone and frying the soften milkfishbone. Research design using completely randomized design (CRD) with three replications. Data were analyzed using analysis of variance (ANOVA). To find the difference between the treatment of data were tested with test Honestly Significant Difference (HSD). The results showed that the difference in processing significantly (P&lt;0.05) against free fatty acids content. The quality of fat decrease when high pressure processing. Decrease fat quality were indicated by the increase in high free fatty acids in soft-boned milkfish was 2.55% and free fatty acids of milkfish fresh was 1.56%. The increase in free fatty acids were also present in advanced treatment which soft-boned processing at high temperature by used oils (frying) was 2.69%. Fatty acids profile in fresh milkfish were capric acid, lauric acid, miristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and eicosatetranoic acid. Fatty acids in milkfish presto were lauric acid, miristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and eicotetranoic acid. While the fatty acids in fried milkfish Presto were capric acid, lauric acid, miristic acid, palmitic acid, stearic acid, oleic acid and linoleic acid. Milkfish water content was decrease in every treatment. Water content fresh Milkfish 73.28%, soft-boned milkfish 59.18% and fried soft-boned milkfish 37.11%