84 research outputs found

    Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis

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    Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500 MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found to give higher degree of hydrolysis and low content of free tryptophan in the FPH, compared to Neutrase® 1.5MG and Flavourzymes® 500 MG

    Karakteristik Kimia Bekasam Ikan Nila (Kajian Penambahan Lactobacillus Acidophilus dengan Variasi Waktu Pengukusan)

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    This research aims to determine the effect of the steaming time periods and the addition of L.acidophilus on the chemical of Tilapia Bekasam. The study used factorial randomized block design (RCBD) with two treatment factors namely steaming time peroids (A) consisting of 3 levels of steaming treatment (0, 5, 10 minutes) and The addition of L. acidophilus (B) consisting of 2 levels of treatment (addition and without L. acidophilus) with three repetitions. The observed chemical parameters included moisture, protein, fat, ash, and carbohydrate content. The results of the chemical analysis showed the addition of L. acidophilus and the steaming time period has a significant effect on the value of moisture content (57.19 - 60.73%), protein content (18.68- 21.99%), fat content (5.07 -9.34%) while the addition of L. acidophilus had no significant effect on ash content (6.93-9.87%) and carbohydrate content (2.51-5.92%)

    Aktivitas Reduksi Merkuri Pada Bakteri Yang Diisolasi Dari Air Dan Sedimen Di Sungai Musi

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    This study aims to isolate mercury resistant bacteria from water and sediment in Pulau Salah Nama which located on the River Musi Palembang, characterized mercury resistant bacteria growing at the highest concentration of HgCl2 and test the power of these bacteria in reducing mercury. The research was conducted from June 2015 until September 2015 using experimental methods laboris and descriptive data analysis. Reasecrh consissted of several stages, including sampling, bacterial isolation, characterization to determine the type of bacteria and mercury reducing power of bacteria. Isolation of bacteria produced 10 isolates. A1 was bacteria isolated from water and A2 was bacteria isolated from sediment. From 10 isolates selected 2 isolates of the higest concentration of HgCl2. Selected isolate A1 have the lowest mercury reduction power of 39.26% and selected isolate A2 have the highest mercury reduction power of 65.93%. In control medium without inoculant a decline in mercury concentration of 39.44%. Based on the characterization of the bacteria biochemical activity known A1 and A2 were Bacillus subtili

    Karakteristik Kimia dan Sensoris Kue Gandus dengan Penambahan Daging Ikan Gabus (Channa striata)

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    This study aimed to determine the effect of snakehead fish (Channa striata) meat addition with different concentrations on the chemical and sensory characteristics of the “gandus” cake. This research was conducted in laboratory experiments and by randomized block design with the different concentrations of snakehead fish meat (0%, 10%, 20% and 30%) with 3 replications. The parameters consist of chemical properties (moisture content, ash, protein, fat, and carbohydrate) and sensory analysis (texture, aroma and taste). The results showed that the different concentrations of snakehead fish meat addition had a significant effect on the moisture content, protein, fat and carbohydrate of the “gandus” cake. However, there is no significant affect on the ash content. The sensory analysis also showed a significant effect on texture, aroma, and taste. Therefore, the addition of snakehead fish meat has significant effects on the physicochemical and sensory characteristics of the “gandus” cake

    Water Quality Analysis Relation To Phytoplankton Community And Fish Resources in Teluk Gelam Lake, Ogan Komering Ilir

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    This study aimed to analyze the quality of the waters and its relationship with the structure of phytoplankton communities and fish resources. This research was conducted in March 2021 at lake Teluk Gelam Ogan Komering Ilir. Phytoplankton sampling has been done once with 3 replays and there are 5 station points. Measurement of water quality parameters physical and chemical waters include temperature, pH, dissolved oxygen (DO), ammonia, brightness, turbidity, depth, nitrite, nitrate, and phosphate. Water quality analysis was calculated using the pollution index method (IP) and evaluated based on environmental quality standards according to the Decree of the State Minister for the Environment Number 115 of 2003. Based on the results of research that have been conducted in the lake Teluk Gelam district Ogan Komering Ilir that the overall average parameters of water quality in the lake were still an adequate condition for the life of organisms, especially phytoplankton. And based on the observations on the composition of phytoplankton structures in the waters of the lake Teluk Gelam found 3 classes of phytoplankton consisting of Bacillariophyceae, Chlorophyceae, and Cyanophyceae with a varied number of genera, while the fertility level of Teluk Gelam lake waters is included in the eutrophic category

    Pengaruh Penambahan Asap Cair Terhadap Karakteristik Sensoris Kemplang Panggang Udang putih (Litopenaeus vannamei)

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    Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asap cair terhadap sifat fisik, kimia dan sensori kemplang panggang udang putih (Litopenaeus vannamei). Metode penelitian ini menggunakan rancangan acak kelompok (RAK) dengan satu faktor perlakuan dan dilakukan dengan 3 kali ulangan. Perlakuan yang digunakan yaitu perbedaan konsentrasi asap cair (0%, 2,5%, 5% dan 7,5%). Berdasarkan hasil uji sensori penelitian tahap pertama didapatkan formulasi A3 sebagai formulasi terbaik dengan proporsi udang:tepung:air dengan nilai 1:2:1/2. Formulasi terbaik digunakan untuk tahapan pembuatan kemplang panggang udang putih. Hasil uji mutu hedonik menunjukkan bahwa tingkat mutu hedonik panelis mencapai 8, dengan tingkat kesukaan tertinggi yaitu di perlakuan A4 untuk parameter kenampakan, aroma, tekstur, sedangkan untuk rasa, nilai tertinggi di perlakuan A2. Perlakuan terbaik dari penelitian ini yaitu pada perlakuan A4 dengan konsentrasi asap cair 7,5%

    Pengaruh Penambahan Soda Kue dan Rempah-Rempah Terhadap Karakteristik Ikan Kering Rendah Garam

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    This study aims to determine the effect of sodium bicarbonate and spices addition on the characteristics of low salted dried fish. This research method used a randomized block design (RBD) with one treatment factor and done with three replications. The treatment used in this research were the addition of sodium bicarbonate 2.5%, turmeric 0.2%, and combination of turmeric 0.2% and chili 0.2%. The results of this research showed that treatment did not significantly affect on the value of the yield, moisture content, acid insoluble ash content, salt content, and protein content of low salted dried fish. The results of sensory analysis showed that treatment significantly affect on the appearance and aroma while the taste and texture were not significant. The best product was treated with the addition of sodium bicarbonate by 2.5% which resulted in a product with a value of yield 27.6%, water content 28.83%, acid insoluble ash content 0.32%, salt content 5.83%, and the protein content 56.27%. The results of sensory analysis showed that the value for the appearance 8.3 (whole, clean, less neatly, eradiate by type), aroma 8.3 (less aroma, without additional aroma), flavour 6.91 (very tasty, specific type, without additional flavour), and texture 8.1 (dense, compact, bending, less dried)

    Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan

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            Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic

    Pengaruh Metode Ekstraksi Terhadap Karakteristik Kolagen dari Kulit Ikan Patin (Pangasius pangasius)

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    The purpose of this research was to know difference pretreatment effect to characteristic of collagen from Stripped Catfish (Pangasius pangasius) Skin. This research was conducted on April until July 2017 using the Randomized Block Design with three treatments (method by Alhana et al., (2015), Baehaki et al., (2016) and Rahmayanti (2014) and repeated three times. The parameters observed in this research were yield of crude collagen, protein, and amino acid. The result showed that treatments gave significant effect on protein of collagen. But there were no effect on the yield of crude collagen and amino acid. The result of this study indicated that average yield values of stripped catfish skin collagen of sample A1, A2, dan A3 were 5.85%, 7.12%, and 6.35%. Protein content that collagen were 34.57%, 33.83%, and 50.11%. The highest amino acid of stripped catfish skin collagen were glisine and proline
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