Pengaruh Metode Pemasakan Terhadap Komposisi Kimia Dan Asam Amino Ikan Seluang (Rasbora Argyrotaenia)

The purpose this study was to determine the effect of different cooking methods (boiling, steaming, and deep frying) on chemical and amino acids composition of silver rasbora fish (Rasbora argyrotaenia). This method used completely randomized design (CRD) with three replications. Fresh silver rasbora served as control. During cooking, temperature was measured using thermocouple every minutes until done. The result showed that different cooking methods contributed to changes in chemical dan amino acid composition of silver rasbora fish. Steaming was the best method to maintain the high protein level of fish composed to boiling and deep frying. Results of analysis showed that the lowest water content (7.85%) was fand in deep fried fish while the lowest fat level was found in steamed fish with the value of 2.05%. The highest protein level was found in steamed fish is (12.223 mg/mL). Glutamic acid, leucine, proline and lysine were in high proportion of amino acid content in silver rasbora fish

Pengaruh Aplikasi Kitosan Sebagai Coating Terhadap Mutu Dan Umur Simpan Daging Giling Ikan Gabus (Channa Striata)

The purpose of research was to determine the effectiveness use of chitosan as a coating solution at a concentration (0%, 1.5%, and 3%) the quality and shelf life minced fish meat snake head fish (Channa striata) during storage. The research used the Factorial randomized block design (RBD) with two factors of treatment and two replications. Factor treatment consists of treatment differences chitosan concentration (K0 = 0%, K1 = 1.5%, and K3 = 3%) and storage time (H0 = without storage, H1 = 3 days, 6 days = H2, and H3 = 9 days). Parameters observed test total volatile base, total plate count, and protein content. The results showed that differences in chitosan concentration and storage time significantly affected total volatile base (TVB) and total plate count (TPC). The use of 3% chitosan solution gives the best results based on the parameters protein content, TVB, and total plate count (TPC). Best treatment combination for quality meat minced snake head fish found in K2H3 treatment

Diversifikasi Pengolahan Pempek Berbahan Baku Nasi Dan Tepung Ikan Sepat Siam (Trichogaster Pectoralis)

The purposes of this research were to determine the chemical characteristics of siamese gourami (Trichogaster pectoralis) fish meal, and its application in steamed rice pempek. Different siamese gourami fish meal and tapioka starch ratio was added to steamed rice dought and the physicochemical and sensory characteristics of the end products were analysed. Physical variables product that were observed in the study included gel strength test and color test. Chemical variables observed were moisture, ash, fat, protein, carbohydrate, calcium, and phosphorus levels. Hedonic test was done on appearance, color, texture, aroma and flavor. The result showed, the gel strength value of steamed rice ranged from 181.1 gf to 451.9 gf, whiteness from 50.19 % to 67.96%, moisture content from 30.5% to 45.17%, ash content from 3.0% to 5.8%, protein content from 10.36% to 17.01%, fat content from 5.44% to 10.9%, carbohydrate content from 31.27% to 41.34%, calcium content from 26.58 mg/100 g to 58.35 mg/100 g, phosphorus from 14.43 mg/100g to 69.13 mg/100 g. Hedonic result for all attributes (appearance, aroma, texture, flavor, color) were ranged from dislike to intense like

Pemanfaatan Air Cucian Surimi Belut Sawah (Monopterus Albus) Dalam Pembuatan Edible Film

The purpose of this research was to obtain edible film that meet physical and chemical characterictics of Japan Internasional Standard (JIS). This research was conducted from June 2015 to December 2015. This research used the randomized bloc design with one factor, the addition of eel surimi waste water (0 mL, 12 mL, 15 mL dan 18 mL). The observed parameters included chemical (water activity) and physical (thickness, percent of elongation, vapor transmission rate) characterictics. The results showed that there were no significant effects on thickness water activity, vapor transmission rate and percent of elongation. Furthermore, the edible film met Japan Industrial standard (JIS) based on thickness 0.139 to 0.214 mm, vapor transmission rate 3.514 to 7.133 g/m2/jam and the percent of elongation 106.22% to 174.55%

Pengaruh Variasi Suhu Terhadap Mutu Abon Ikan Ekonomis Rendah Selama Penyimpanan

The purpose of the research was to know effect of variations temperature on changes in quality of low economic shredded fish during storage. This research used Randomized Block Design (RBD) and Factorial Randomized Block Design (FRBD) with two factors treatments and two replications. The factors were the storage temperatures (40 ºC, 50 ºC, and 60 ºC) and storage time (7, 14, 21, and 28 days). The parameters in this research included chemical and sensory characteristics. The results showed the interaction between storage with storage temperature were significant effect on the water activity, total plate count, total yeast and moulds, appearance, and odor. Based on the analysis of variance (p >0.05) shows that differences storage temperatures (40 ºC, 50 ºC, and 60 ºC) didn't give significant effect on moisture, fat, protein, and carbohydrate content during 28 days storage while there was significant effect on ash content. Based on sensory test, appearance, odor, flavor, color, and texture scores were range 7; that means the product is still accepted by panelists

Aktivitas Antioksidan Kompleks Kitosan Monosakarida (Chitosan Monossacharides Complex)

The purpose of this research was to observe antioxidative activity of chitosan monosaccharides complex. The research was conducted in May until June 2013 at chemistry and microbiology laboratory, study program of agricultural technology. All treatment are chitosan, chitosan glucose complex, chitosan galactose complex and chitosan fructose complex using a invitro testing. The parameters were brown color analysis, analysis antioxidant activity with DPPH and reducing power method . The result showed that all chitosan monosaccharides complex demonstrated better antioxidative than chitosan. It is indicated that Maillard reaction product (MRP) exhibited antioxidant activity. The brown color analysis (0.031-0.224), antioxidant antioxidant analysis with DPPH method of IC50 (92-131 ppm) and reducing power method was 1.059-1.274. Chitosan galactose complex (A2) is the best to antioxidative from all treatments. Chitosan monosaccharides complex could be used as natural preservatives, edible packaging (film and couting) and food additive

Karakteristik Kimia Dan Aktivitas Antioksidan Kombucha Dari Tumbuhan Apu-apu (Pistia Stratiotes) Selama Fermentasi

The purpose of this research was to utilize water lettuce (Pistia stratiotes) as raw material of kombucha drink and was to investigate the effects of fermentation time on chemichal characterictics and antioxidant activity of water lettuce (Pistia stratiotes) leaves kombucha. This research used randomized block design (RBD) consisted of 1 factor treatment which was fermentation time (1,4,8 and 12 days) with 3 replications. The variables observed were total sugar content, pH, total acidity, alcohol, antioxidant activity use DPPH method and sensoric analysis on appereance, colour, flavor, and taste of the find product. The result showed that fermentation time gave significant effect on chemichal analysis (total sugar content, pH, total acidity, alcohol), antioxidant activity and sensoric analysis (appereance, colour and taste), but no effect on flavor was observed