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 Effect of Addition the Different Concentration of Tapioca Flour on Consumer Acceptance of Surimi Catfish (Clarias Gariepinus) Fishball

This research aimed to determine the effect of addition the different concentration of tapioca flour on consumer acceptance of surimi catfish (Clarias gariepinus) fishball. The methode for this research was experimental methode with completely randomized designed non factorial with 4 treatments: B0 (without addition tapioca flour), B1 (15% of tapioca flour), B2 (20% of tapioca flour), and B3 (25% of tapioca flour). The parameter test was organoleptic and proxsimat analysis. The results showed that the addition 75 g (15% of tapioca flour) on fishball was the best treatment and most preferable by consumer acceptance, where as the fishballs have the criterias: appearance (good and nice, grayish white in colour); texture (chewy, compact and elastis); aroma (typical fishball and slightly fishy smell); and flavor (fish flavor and seasoning tested); with moisture content 68.84%, protein content 14.09% and fat content 0.58%

Value-added shrimp product is tops: market potential

The article discusses the potential for export of value-added shrimp products from developing countries. European Economic Community is considered to be one of the top consumers, while Thailand and India are two of the top producers

Aggregate Planning to Minimize Cost of Production in Manufacturing Company

The rapid growth of seafood industry has lead to fierce competition. PT Anela is one of the major players in its industry. The company needs to develop a good strategy for competitive advantage in winning the competition. PT Anela is one of the ma jor players in the seafood industry. However, they have limitation in production capacity. The objectives of this study are to calculate the forecast demand and to develop aggregate production planning for PT Anela to meet demand with the lowest cost. The data is gathered through literature review and secondary data gathered directly from the company itself. The demand data from past three years was used to forecast demand using linear regression with seasonal index. Furthermore, all data was analyzed and used to design aggregate planning by using three strategies namely Chase, Level and Mixed strategy which calculated by POM for Windows. The results of this study show that the mixed strategy is the optimal strategy

The Effect of Raws Materials of Catfish (Pangasius Hypopthalmus) and Snakehead Fish Surimi (Channa Striata) Toward Fishball Quality for Cold Temperature Storage

The study was aimed to determine the quality of fishball was processed from raw material of surimi in organoleptic, proximate and microbiology for cold storage. The method used was experimental method with a random group non factorial (RAK), with three level treatment i.e surimi of catfish (B1), surimi of snakehead (B2) and mixture of surimi catfish and snakehead (B3) for 0,15,30 days of storage. The parameters in this research was organoleptic (appearance, aroma, flavor and texture), proximate analyses (water, protein and fat content) and microbiology (total bacterial colonies). The result showed that raw material of surimi was significant affect to organoleptic value, proximate and microbiology. The best treatment was the mixture catfish surimi and snakehead surimi (B3) with organoleptic value of appereance (8), aroma (7), flavor (8) and texture (8), proximate value of water content (45,49%), protein (28,18%) and fat content (2,15%), the total of bacterial colony was 3,9x103 CFU/g

Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 °C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P<0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 °C for 6 months were within the acceptable limits

Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs

Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 d. There were no changes in texture at 3 d of storage but bacterial spoilage rendered the fishballs unacceptable by the fourth day. Most of the bacteria were non-halophilic. The main genera isolated were Aerococcus, Acinetobacter, Pseudomonas, Staphylococcus, Corynebacterium, Micrococcus, Streptococcus and Enterobacteria

Co-phonology vs. Indexed constraint theory: a case study of Perak dialect partial reduplication

This paper presents co-phonologies and indexed constraint theory developed within Optimality theory (Prince and Smolensky, 1993) to account for partial reduplication in Perak dialect of Malay. It is found that the dialect has two patterns of reduplicative morphemes, i.e. light and heavy reduplication. In the co-phonology developed by Orgun (1996), Antilla (2002), Inkelas and Zoll (2005, 2007) and many others, each morphological construction is associated with a different phonological grammar, and the idea of ‘Markedness Reversal’, where a markedness constraint can be re-ranked in different morphological constructions in the same language, is used to account for morphologically conditioned phonology. In indexed constraint theory on the other hand, one constraint ranking is used to define the grammar of the entire language (cf. Alderrete,1999, 2001; Itô and Mester, 1999, 2003). Unlike co-phonology, this theory handles morphologically-conditioned phonology cases by splitting the phonology constraints into a particular morphological context, which results in different indexed versions, such as MAX-CROOT, MAX-CAFFIX and so forth (Ibid.). In the analysis, I will demonstrate how the ideas proposed in both theories can handle light and heavy reduplication. The results of the analysis favour co-phonology rather than indexed constraint theory, as the former offers a better account of morphologically conditioned phonology.Australian National Universit

Pemanfaatan Karagenan (Euchema Cottoni) Sebagai Emulsifier Terhadap Kestabilan Bakso Ikan Nila (Oreochromis Nilotichus) Pada Penyimpanan Suhu Dingin

Salah satu produk olahan daging ikan adalah bakso yang saat ini diketahui menggunakan pengenyal berbahaya. Oleh karena itu dilakukan USAha untuk mencari alternatif pengganti bahan pengenyal kimia dengan bahan pengenyal alami yaitu karagenan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) masing-masing perlakuan menggunakan 3 kali ulangan. Data hedonik dianalisis menggunakan uji Kruskal Wallis. Konsentrasi karagenan yang digunakan pada penelitian tahap I yaitu sebesar 0%;0,5%;1%;1,5% stabilitas emulsi terbaik sebesar 86,9% diperoleh pada bakso ikan dengan konsentrasi karagenan 0,5%. Hasil uji stabilitas emulsi pada tahap II sebesar 91,93%. Hasil uji gel strength sebesar 517,2 g.cm. Analisis kadar air sebesar 66,4 %. Hasil uji Aw sebesar 0,8176. Analisis derajat putih sebesar 84,69. Hasil uji organoleptik bahwa panelis menyukai kekenyalan bakso ikan yang menggunakan bahan tambahan karagenan 0,5% dan bakso yang memiliki kekenyalan kurang baik adalah bakso ikan tanpa karagenan