Analysis of Thiobarbituric acid Value and Benzo(α)Pyrene of Smoked Tilapia (Oreochromis niloticus) Using Corn Cob and Coconut Shells Liquid Smokes

Corn cob and coconut shells are agriculture waste that could be found easily and it has potential to be processed as liquid smoke and can be applied to Tilapia. The aim of this research is to find the different influence of corn cob and coconut shells liquid smoke to the changing of thiobarbituric acid (TBA) value, benzo(α)pyrene, and organoleptic of the smoked tilapia during storage. The result showed that the smoked tilapia which use liquid smoke corn cob has higher organoleptic value than using coconut shells. The different of liquid smoke gives very significant effect to TBA value (P<0.01). The result on PAH of smoked tilapia using corn cob and coconut shells liquid smoke showed that there was no benzo(α)pyrene detected

ANALISA JUMLAH MIKROBA (Total Plate Count) IKAN TUNA (Thunnus sp) ASAP DAN IKAN KAMBING-KAMBING (Abalistes stellaris) ASAP MENGGUNAKAN ASAP CAIR TEMPURUNG KELAPA

Penelitian ini bertujuan untuk mengetahui jumlah mikroba ikan tuna dan ikan kambing-kambing asap menggunakan asap cair tempurung kelapa selama penyimpanan suhu ruang. Sampel dalam penelitian ini adalah ikan tuna dan ikan kambing-kambing yang telah di fillet dengan berat 50 gram. Asap cair tempurung kelapa 3% serta larutan garam 10%. Analisa data pada penelitian ini menggunakan ANOVA. Parameter penelitian adalah cemaran mikroba (Total Plate Count), dan data pendukung uji organoleptik ikan segar dan ikan asap. Hasil uji TPC ikan tuna pada hari ke-0, 2, 4 adalah 2.3x103kol/gr, 2.8x104 kol/gr, tidak dapat dihitung (TBUD). Sedangkan hasil uji TPC ikan kambing-kambing asap pada hari ke-0, 2, 4 adalah 2.7x103 kol/gr, 4.7x104 kol/gr, TBUD. Hasil uji organoleptik ikan tuna asap selama penyimpanan suhu ruang hari ke- 0, 2, 4 adalah 8,67, 7,1, dan 1,83. Sedangkan hasil uji organoleptik ikan kambing-kambing asap selama penyimpanan hari ke-0, 2, 4 adalah 8,33, 7,23 dan 1,7. Hasil penelitian menunjukkan bahwa pemberian asap cair memberikan pengaruh nyata (P < 0,05) pada jumlah mikroba ikan tuna dan ikan kambing-kambing asap

Daya terima dan kandungan mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan penambahan asap cair dan simpan pada suhu dingin

Pada umumnya masyarakat gemar dengan olahan bakso ikan. Namun, Kendala yang dihadapi adalah bakso tersebut mudah terdegradasi oleh bakteri pembusuk dan tidak tahan lama. Pengawet alami yang aman untuk produk perikanan salah satunya adalah asap cair dan penyimpanan suhu dingin. Tujuan penelitian bakso ikan kambing-kambing asap untuk mengetahui daya terima masyarakat (uji organoleptik), Escherichia coli, Angka Lempeng Total dan Salmonella, Dengan konsentrasi penambahan asap 1%, 3%, dan 5% serta lama penyimpanan 0, 10, 20, 30 hari pada suhu dingin. Hasil penelitian menunjukkan bahwa Konsentrasi asap cair yang berbeda memberi pengaruh nyata (P>0,05) terhadap daya terima (Uji Organoleptik) dan daya simpan pada suhu dingin bakso Ikan Kambing-kambing. Selanjutnya kandungan mutu meliputi E.coli dan ALT berpengaruh nyata (p> 0,05) terhadap konsentrasi asap cair dan lama simpan pada suhu dingin. Namun terhadap Salmonella tidak berpengaruh nyata (p<0,05). Nowdays fish meatball process was delighted by people. However, the obstacles faced are degraded easily by bacteria decay and nondurable. Liquid smoke is one of the safe natural preservatives for fishery products. The purpose of this study was to find out the acceptance of people regarding Organoleptic test, Escherichia coli, Total Plate Count (ALT), and Salmonella 1%, 3%, and 5% then 0 , 10, 20, 30 days were concentrations added of liquid smoke and  during storage at cold temperatures respectively. The results showed that applying different liquid smoke concentrations and storability gave a significant effect (P>0.05) on acceptance of people of kambing-kambing fish. The quality content of E.coli and ALT had significant effect (p> 0.05) respectively on liquid smoke concentrations and during storage at low temperature but had no significant effect on Salmonella

Functional properties from nile tilapia (Oreochromis niloticus (Linnaeus, 1758)) frame protein hydrolysis

This study was to determine the functional properties of fish protein hydrolysis produced from tilapia frame. This study used a factorial design where the first factor was different types of proteolytic enzymes (E1 = bromelain, E2 = papain) and the second factor was different hydrolysis time (T1 = 5 hours, T2 = 6 hours) and was carried out with 3 replications. The results of the analysis showed that the different types of enzymes and hydrolysis time had a significant difference on the yield, degree of hydrolysis, proximate, viscosity, and protein solubility. This product has the potential to be used as food additives that can give special function properties so further research needs to be carried out to investigate these special functional properties for health and reduce the fat content that can affect the self-life product.Keywords: Functional properties; Protein hydrolysis; Nile tilapia fram

Round scad quality on mini purse seine boats, Rembang Regency, Central of Java

Mini purse seine boats in Rembang are divided into two sizes. The first one, namely mini purse seines measuring 10 - 20 Goss Tonnage (GT) (short trips) with a fishing operation duration of 3 - 7 days. The second one is mini purse seines measuring 21 - 30 GT (long trips) with a fishing operation duration of 7 - 10 days. The dominant catch on this boats is round scad, which used a cooling mechanism with ice blocks and bulking systems. This research evaluates the quality of round scad caught by mini purse seine boats (based on Indonesian National Standard/SNI 2729:  2013) and the quality of ice used in handling the fish (based on SNI 4872:  2015). The sampling technique was purposive sampling. Fish samples were carried out in the first and last hold on the short trips and long trips boats, where each handle of the fish was sampled in the upper, middle, and lower layers. Data analysis for sensory evaluation were analyzed by Kruskal Wallis statistics, while the TPC value of round scad was tested by ANOVA test. The laboratory test results obtained the sensory assessment of round scad. The value of the TPC round scad and the E. coli ice blocks are still within the limits of the Indonesian national standards, but the TPC scale of the ice block exceeds the standard limit of SNI. The Kruskal Wallis statistics results showed tha the difference in fish hold, the difference in the trip, and differences in fish hold layers had a significant effect on the sensory of scad. ANOVA test showed that differences in the fish hold and trip differences had a significant impact on the TPC of scad. In contrast, the difference in fish hold layers gave a non-significant effect on the TPC of round scad. Keywords: Quality organoleptic TPc Round scad Mini purse seine Remban