The Effect of Double Packaging on the Quality of Fish Bisquits Containing Catfish Oil (Pangasius Hypophthalmus)

This research was intended to determine the effect of double packaging on the quality offish biscuits containing catfish oil (Pangasius hypophthalmus). The using of research methodwas experimental method and the used design was randomized block design (RBD) that wastwo standard of treatment that were HDPE packaging coated carton and alumunium foilcoated carton whereas the treatments were shelf life of 0, 15, 30, 45, and 60 days. Theingredient of making fish biscuits were 33 ml catfish oil, flour, sugar, salt, yolk, chocolatepowder, and soda. Fish biscuits coated with double packaging were HDPE coated carton andalumunium foil coated carton with appropriate shelf life treatments. Fish biscuits wereevaluated for organoleptic, TPC, moisture, fat, and peroxide. The result showed that the typeof double packaging gave the significant effect on appearance, flavor, texture, moisture, fat,peroxide; and the not significant effect on odor and TPC. Alumunium foil coated carton thatwas the superior packaging which can save the quality of fish biscuits until shelf life of 60days with 1,74% moisture, 10,7% fat, 2,70mgEq/kg peroxide, and 5,39sel/g TPC

The Effect Of Spirulina SP Flour Fortification On The Sensory-chemical Characters Of Mochicake

The aim of the study was to observe the effect of Spirulina flour fortifiedto the mochi cake on its sensory-chemical characters This study used anexperimental method by using completely randomized design (CRD) nonfactorial. The treatment conducted was producing mochi cake by adding Spirulinaflour at different composition, namely: 1.5, 2.5, and 3.5gs for 1120 gs mochi each.The products of Mochi cake fortified with the Spirulina flour were evaluated fortheir hedonic value and chemical characters. The result showed that thefortification of 3,5gs Spirulina flour into the mochi was determined as the besttreatment indicated by the highest value of appearance 7.4, texture 7.0, aroma 6.9,and taste 7.7. The product was containing water 28.50%, protein 3.20%, 4.60 fat,ash 3.62% and carbohydrate 60.08%

The Effect Of Varied Concentration And Soaking TIME In Corncob (Zea Mays L) Liquid Smoke At On The Quality Of Smoked Catfish (Pangasius Pangasius)

This research had been conducted in April 2015 in purpose todetermine the effect of varied concentration of corncob liquid smoke and soakingtime on the quality of smoked catfish (Pangasius pangasius). The method used inthis study was experimental, designed as Completely Randomized Design (CRD)and composed factorially 3x2. The catfish was eviscerated and then soaked in asolution of corncob liquid smoke at different concentration 4% (K4), 6% (K6) and8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then driedusing an oven at the temperature of 55o C for 12 hours. The quality parametersused were the characteristic of organoleptic, water content, total phenols, totalacids and pH values. The results showed that the differences of concentration andsoaking time in a solution of liquid smoke affected significantly on the quality ofsmoke catfish as show on the score of the appearance, total acids and pH values,but not significantly affected on the score of the texture, odor, taste, water contentand total phenols. The best quality of smoke flavored catfish is produced bysoaking the catfish in a solution of corncob liquid smoke at concentration 6-8%for 2 hours. The characteristics of smoke flavored catfish were showing cleansurface of the meat, neat, and attractive colors (golden yellow). The smoked fishhad the specific odor of smoked fish, delicious taste and distinctive flavor ofsmoked fish, less salty, and a compact and soft texture of the meat. The smokeflavored catfish contained the water 12,88-9,14%, total phenols 0,15-0,21 ppm,total acids 3,73-5,20 and pH value 5,38-5,98

Quality Assessment of Smoked Selais (Cryptopterus Bicirrhis) Results Using Laban Wood Smoke with Different Methods for the Storage Room Temperature

This research was conducted to determine the quality of smoked selais fish is stored at roomtemperature using different curing methods. five types of smoked selais fish were preserved usingliquid smoke from laban's wood with treatment concentration of 6%, 8% which soaked in liquidsmoke rough, and concentration of 6%, 8% in the distillation of liquid smoke, immersion time 60and 90 minutes as the traditional fumigation control. Smoked selais fish were observed for 10, 20,30, 40 days. The results indicated that the smoked fish have a good and uniform quality of alltreatments, with the organoleptic quality assessment, water contain, pH, and peroxide

Study of Consumer Acceptance on Nugget Made of Catfish (Clarias Gariepinus), Snail (Pila Ampullacea), and the Combination

The aim of the research was to observe the consumer acceptance on the nugget made of catfish, snail and the combination of them. The raw material used as the main ingredients were that used were catfish, snail and combination of them at 5 level, 100% catfish (A1), 100% snail (A2), combination of 75 % catfish, and 25% snail (A3), 50% catfish and 50% snail (A4), and combintion of 25% catfish and 75 % snail (A5). The result showed that the highest consumer acceptance was produced by the treatment of A1 and A3. The best nugget produced was performed by the highest value of appearance, aroma, taste and texture. Based on the proximate composition, combination of 75% catfish and 25% snail (A3) produced nugget that contained 54,56% mouisture, 24,21% protein, 7,44% fat, and 4,48% ash

Study of Consumer Acceptance on Grilled Cake Formulation of Fish Cake Coated Cyprinus Carpio

This research war aimed to evalute the formulation of fish grilled cakeprocessing which was made from Cyprinus carpio. The parameter analysis wasorganoleptic, chemical analysis (protein content), and microbiology analysis i.e.total plate count. The method used for this research was completely randomizeddesign (CRD) with 4 levels treatment, i.e. O0 (control), O1 (25% of meat fish), O2(35% of meat fish), and O3 (50% of meat fish). The resultshowed that grilled cakeof Cyprinus carpio with O3 50% of meat fish was the best treatment. Theorganoleptic value for apperance was 3.00, taste 3.80, texture 3.16, and aroma3.50. Prohemical analysis value for protein content was 16.64, and total platecount 10.3 cel/gram

Pengaruh Penggunaan Minuman Berkarbonasi untuk Menghambat Kemunduran Mutu Ikan Gurami (Osphronemus Gouramy) pada Suhu Kamar

This research was conducted at the Laboratory of Technology of Processing,Chemical Fisheries and Fishery Microbiology Faculty of Fisheries and MarineSciences University of Riau, in October 2011. The research objective was todetermine the effect of addition carbonated water on freshness quality of Carpstored at room temperature. Carp weighing ± 200 grams each was obtained from afish market in Pekanbaru. The fish was grouped into 2 groups. First group wassoaked in 10% carbonated water and another group was soaked in 3.2%carbonated water +3.2% sugar +5.8% natrium. After soaking for 30 minutes, thefish was stored at room temperature for 12 hours. Fish quality was evaluated forsensory atribute, pH, TPC and TVB. The results showed that the fish added with10% carbonated water had a longer shelf life than those soaked in 3.2%

Consumer Acceptance Study Towards Malong (Muarenesox Talabon) Fishball with Different Fixative

This Research aims to study USAge of four as fixative with appropriate concentration, until malong fishball obtain with appearance, aroma, taste and texture which can be accept by consumer. Applied treatment was addition of 25%, 50%, 75% tapioca flour and 25%, 50%, 75% sago flour. Observed parameter was proximate test and organoleptic test tards malong fishball. Research result show that malong fishball with different flour formulate favored by consumer. Malong fishball contains: 39,15 water, 3,16 ash, 29,15 protein, 2,44 fat, 42,03 carbohydrat

The Study of Fresh Baung Fish Quality (Macron Nemurus's Ice) by Using Pakis Vegetable (Diplazium Esculentum) as Natural Converser

This research is done to study quality of fresh baung fish with using of vegetable fern condensation as natural converser. Treatment which in giving is P0 (without of vegetable fern condensation, without salt), P1 (salt 2%), P2 (vegetable fern condensation) and P3 (vegetable fern condensation, salt 2%). As a group in along depository that is 0 hour, 4 hours, 8 hours, 12 hours]. converse of fresh fish the perceived is organoleptik value, ( face, smell, texture), total of bacterium colony, pH, Total Volatile Base. Value of fresh fish baung which given vegetable ferncondensation is added salt 2% with treatment of different is giving real influence to organoleptik value ( face, smell, texture), total value of colony, pH and TVB. Result of research seen from highest value of organoleptik is ( face 3,79, smell 3,54, texture 3,43), total of bacterium colony are 4,7 x 105 cell/ gram. The treatment is given by vegetable fern condensation added salt 2% during of depository at room temperature by value pH is 6,80 and TVB 12 mgn/ 100 gram