The Effect of Chitosan Concentration and Storage TIME on the Quality of Salted-dried Anchovy (Stolephorus Heterolobus)

The use of chitosan as preservative agent in fish processing had been conducted for some reasons for example its USAge as food additive that can prevent microbial growth, as antioxidative agent, and, to some extent to produce safe food. This research studied the application of chitosan on salted-dried anchovy (S. heterolobus) preservation during storage at room temperature. The aims of this research were to know the effect of treatment (chitosan concentration and storage time) on the quality of salted-dried anchovy (bacterial count and organoleptic test). The experimental design used was Split plot in time design and using Randomized Complete Block with two factors. The first factor was chitosan concentrations (0,0%; 0,5%; 1,0%) while the second factor storage time (0; 2; 4; 6; 8 weeks). The results indicated that chitosan concentration and storage time significantly reduced the total bacterial count (p0,05) for organoleptic test. The interaction of chitosan concentration and storage time significantly influenced the total bacterial count (p<0,01)

Potential Of Solid Waste Conversion Into Gelatin In The Fisheries Industry Of Indonesia

There has been an increase in aquaculture production in Indonesia from 2015 to 2019, which is 62.31%. Statistics Indonesia showed an increase in commodities for capture fisheries and aquaculture, namely 7.94% and 28.87%, while there was a decrease in fresh or cold fillet fish commodities, namely -6.89%, referring to data from January to June 2021 compared to the previous quarter of 2020. The development of fishery processing industries such as fish fillets, leaving waste in the form of skin, bones, fins, scales, heads, offal, and liquid. The remaining waste, if not managed properly, can have negative effects on the environment. One of the researches on the utilization of fish meat processing industrial waste is to make gelatin. Gelatin is a product of the hydrolysis of collagen from animal skin or bones. Gelatin from fish needs to be developed because it is a halal product. Gelatin hydrolysis can be carried out under acidic, alkaline, and enzymatic conditions. In the filtration process of making gelatin sheets, there is a by-product in the form of liquid gelatin. Research on the purification of polypeptides from gelatin from fish has been widely carried out. Polypeptides have benefits in the fields of cosmetics and medical health. In general, glycine in fish gelatin is higher than in mammals, while proline is the opposite. Research related to the purification of glycine from fish gelatin is interesting because it is viewed from the point of view of the benefits of biomolecular science and aspects of Indonesia's natural resources. Keywords: Waste; Gelatin; Polypeptides; Glycin

Pengaruh Penambahan Ozon Selama Penyimpanan Dingin Terhadap Kadar Asam Lemak Bebas Ikan Nila Merah (Oreochromis Niloticus)

Sistem penyimpanan dingin ikan yang umum digunakan belum optimal dalam memperpanjang daya simpannya. Suatu bahan seperti ozon dapat ditambahkan pada sistem ini sebagai alternatif dalam mempertahankan mutu ikan dengan aman. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ozon pada penyimpanan dingin terhadap kadar asam lemak bebas ikan Nila Merah dan efektivitas ozon dalam pengawetan ikan. Materi yang digunakan dalam penelitian ini adalah ikan Nila Merah utuh, ozon dan es slurry. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) pola terbagi oleh waktu ”Split Plot in Time”. Faktor konsentrasi ozon (0 ppm dan 3,5 ppm) sebagai sub plot dan lama penyimpanan (hari ke-0, 4, 8, 12 dan 16) sebagai main plot. Data nilai uji organoleptik dianalisis dengan uji Kruskal Wallis, sedangkan uji asam lemak bebas (FFA), pH dan Aw dianalisis menggunakan uji ANOVA. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi ozon dan lama penyimpanan memberikan pengaruh yang nyata (P&lt;0,05) terhadap nilai organoleptik, FFA dan Aw, namun tidak memberikan pengaruh yang nyata terhadap nilai pH (P&gt;0,05). Berdasarkan hasil penelitian didapatkan nilai organoleptik berkisar antara 6,78 – 8,47; nilai FFA antara 0,340% – 0,865%; nilai pH antara 6,59 – 7,47; nilai Aw 0,894 – 0,992. Ikan Nila Merah dengan perlakuan ozon dapat diterima secara organoleptik hingga hari ke-16, namun perlakuan kontrol hanya bertahan hingga hari ke-12. Nilai FFA dengan perlakuan ozon lebih rendah daripada perlakuan kontrol. Generally, chilling system of fish is not optimum to extending the shelflife. The substance such as ozone can be added to this system as an alternative method to maintain freshness quality of fish safely. This research was aimed to observe the effect of ozone addition on chilling system to free fatty acid of red tilapia and effectiveness of ozone for fish preservation. The material used were whole red tilapia, ozone and slurry ice. The method used in the research was experimental laboratories using Split Plot in Time Design. The factors consists of ozone concentration (0 ppm and 3.5 ppm) as sub plot and length of storage (0, 4, 8, 12 and 16 days) as main plot. The data of organoleptic value was analyzed by Kruskal Wallis, however free fatty acid (FFA), pH and Aw were analyzed by ANOVA. The result showed that different ozone concentration and length of storage gave significant effect (P &lt; 0.05) to organoleptic value, FFA and Aw, but no significant effect on pH value (P &gt; 0,05). Based on the results obtained organoleptic value range between 6.78 – 8.47; FFA value between 0.340% – 0.865%; pH value between 6.59 – 7.47; Aw value between 0.894 – 0.992. Organoleptic quality of red tilapia with ozone treatment can be accepted up to 16 days, but control treatment only lasted up to 12 days. FFA values with ozone treatment was also lower than control treatment

Pengaruh Perbedaan Konsentrasi Garam Terhadap Mutu Sensori Dan Kandungan Senyawa Volatil Pada Terasi Ikan Teri (Stolephorus SP)

Terasi ikan teri (Stolephorus sp) merupakan produk fermentasi ikan yang berbentuk semi basah yang dalam pembuatannya ditambahkan garam. Garam dalam pembuatan terasi mempunyai peranan sebagai pemberi rasa asin, sebagai pengawet, dan membantu dalam pembentukan flavour serta memperbaiki mutu sensori terasi. Tujuan dari penelitian ini untuk mengetahui pengaruh perbedaan konsentrasi garam terhadap mutu sensori dan kandungan senyawa volatil pada terasi ikan teri.Materi yang digunakan dalam penelitian ini adalah ikan teri segar dan garam. Parameter yang diuji adalah nilai organoleptik, kadar air, aw, pH, dan kandungan senyawa volatil. Metode penelitian yang digunakan adalah eksperimental lapangan dengan Rancangan Acak Lengkap (RAL) menggunakan faktor perbedaan konsentrasi garam 2 % (TKA); 8,5% (TKB); dan 15% (TKC) yang difermentasikan selama 30 hari pemeraman. Analisa data yang digunakan dalam penelitian ini adalah Analysis of Variance (ANOVA). Berdasarkan hasil penelitian didapatkan nilai organoleptik terasi TKA, TKB, dan TKC berturut-turut adalah7,64≤m≤7,90; 8,08≤m≤8,36;dan 7,74≤m≤7,96 sehingga layak untuk dikonsumsi. Analisa nilai pH antara 6,52 – 6,62; nilai kadar air antara 33,36 – 34,69%; nilai aw antara 0,73 – 0,79. Analisa nilai kandungan senyawa volatil dengan menggunakan Electronic Nose yaitu untuk nilai gugus alkohol berkisar antara 0.150 – 0.210 mV, hidrogen sulfida antara 0.139 – 0.208 mV, ammonia antara 0.123 – 0.176 mV dan aroma umum antara 0.076 – 0.156 mV. Hasil penelitian terbaik secara obyektif menurut parameter mutu sensori terdapat pada terasiTKBkarenamemilikikenampakan, bau, rasa, dan tekstur yang lebih disukai panelis.Parameter kandungan senyawa volatil yang memiliki aroma paling kuat terdapat pada terasi TKAberdasarkan deteksi Elektronic Nose. Perbedaankadargarammemberikanpengaruh yang berbedanyataterhadapmutu sensori, pH, aw dan kandungan senyawa volatil terasi ikan teri. Anchovy (Stolephorus sp) Fish Paste is one of fish fermented products in semi-moist form which is added salt during the procces. Salt added has a role as chemical agent giving salt taste, as preservative agent, and in flavor production for increase its sensory quality. The aims of this research was to identify the influences of different salt concentrations on quality of sensory and volatile compound of anchovy (Stolephorus sp) fish paste.Materials used in this research were anchovy (Stolephorus sp) fish and salt. The parameters tested were sensory (organoleptic), water content, water activity (Aw), pH, and the content of volatile compound. The method used is field experimental using Completely Randomised Design with different salt concentrations 2% (TKA); 8,5% (TKC); snd 15% (TKC) which were fermented during 30 days. Analysis used in this research was Analysis of Varians (ANOVA).Based on the result, it was obtained that there is different organoleptic scores from different samples used, which are 7.64≤m≤7.90 for (TKA), 8.08≤m≤8.36 for (TKB), and 7.74≤m≤7.96 for (TKC). It showed that all the samples are acceptable to be consumed. Analyses of pH assesmentwas obtained range between 6.52-6.62; moisture content range between 33.36-34.69%. While the score of Aw was obtained range between 0.73-0.79. Analysis of volatile compunds used Electronic Nose was obtained 0.150-0.201 mV for the score of alcohol compound. And for general flavor range between 0.076-0.156 mV. Based on the result of sensory parameter, TKB is the best sample, it was caused by appereance, smell, taste, and texture which was preffered by panelists.Volatile compound parameter showed that the sample TKAis the strongest flavor based detection of Electronic Nose. While based on The different of salt concentrations gave significant effect on the quality of sensory, pH, aw and the content of volatile compound of anchovy fish paste

Pengaruh Frekuensi Pencucian Yang Berbeda Terhadap Kualitas Bakso Ikan Gabus (Ophiocephalus Striatus)

Ikan Gabus merupakan ikan yang kaya protein albumin. Albumin ini sangat dibutuhkan oleh tubuh untuk perkembangan sel, pembentukan jaringan sel baru, sebagai transportasi obat-obatan dan lain sebagainya. Pengolahan terhadap ikan Gabus perlu dilakukan salah satu olahan yang dapat dilakukan adalah bakso ikan. Adanya pencucian pada pembuatan bakso ikan diharapkan mampu meningkatkan kualitas bakso ikan Gabus. Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pencucian terhadap kualitas bakso ikan Gabus dan untuk mengetahui sejauh mana pengurangan kadar albumin sebagai akibat proses pencucian pada pembuatan bakso ikan serta memperoleh frekuensi pencucian yang tepat dan efektif, sehingga menghasilkan bakso dengan kualitas paling baik.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan frekuensi pencucian yang berbeda dengan 4 taraf (tanpa pencucian, satu kali, dua kali, dan tiga kali pencucian). Parameter yang diuji adalah kekuatan gel, kadar protein, air, abu, albumin dan organoleptik.Hasil penelitian menunjukkan frekuensi pencucian berpengaruh nyata (P&lt;0,05) terhadap parameter kekuatan gel, kadar protein, kadar air, kadar abu dan kadar albumin. Bakso ikan Gabus dengan frekuensi pencucian satu kali (L1) merupakan bakso ikan Gabus dengan perlakuan terbaik karena memenuhi standar SNI 7266-2014 tentang bakso ikan dengan kriteria mutu kadar protein 16,55% ± 0,28; kadar air 64,30% ± 0,18; kadar abu 1,74% ± 0,04 dengan nilai organoleptik sebesar 8,05. Bakso ikan Gabus dengan pencucian satu kali memiliki nilai kekuatan gel 2196,47 ± 6,01 g.cm dan kadar albumin 2,58 % ± 0,03. Adanya proses pencucian mengakibatkan pengurangan kadar albumin sebesar 12% (L1), 36% pada (L2) dan pada (L3) mengalami pengurangan sebesar 42%, hal tersebut jika dibandingkan dengan bakso ikan tanpa perlakuan pencucian (L0).Snakehead fish is rich in albumin protein. The albumin protein is important for cell development, formation of new cell tissue, transport of medicine in the blood and so forth. One of the method to process snakehead fish is by processing it into fishballs. The existence of leaching on making fishballs is expected to improve the quality of fishballs, in the contrary leaching will reduce the amont of albumin. Therefore, this study was aimed to determine the effect of leaching frequency on quality of fishballs Snakehead, to determine the extent of the reduction of albumin as a effect of the leaching process in the making of fishballs and the best and effective treatment of leaching which results in best quality of fishball. This study was designed using a completely randomized design (CRD) with different leaching frequency treatment in 4 levels (without washing, once, twice and three times leaching). The parameters observed include gel strength, protein content, moisture content, ash content, albumin content and organoleptic.The results showed that the frequency of washing gave significant effect (P &lt; 0.05) to gel strength parameters, albumin, moisture content, protein content and ash content. Snakehead fishballs with one leaching frequency (L1) is a best treatment which results in good quality of Snakehead fishballs and comply with Indonesia National Standard 7266-2014 standards of fishballs with quality criteria of protein content 16.55% ± 0.28; moisture content 64.30% ± 0.18; ash content 1.74% ± 0.04; and sensory 8.05. Snakehead fishballs with one time washing (L1) have gel strength value of 2196.47 ± 6.01 g.cm; albumin 2.58 % ± 0.03. The existence of the washing process has resulted in reduction of albumin by 12%, 36%, 42% for L1, L2, and L3 respectively compared to that of control (without washing)

Aplikasi Edible Coating Semi Refined Karaginan Terhadap Daya Simpan Sosis Ikan Kurisi (Nemipterus Nematophorus) Pada Penyimpanan Suhu Dingin

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan edible coating semi refined karaginan dibandingkan dengan non coating terhadap daya simpan sosis ikan kurisi pada penyimpanan suhu dingin. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial 2 × 4 dengan 3 kali ulangan. Faktor pertama (perbedaan konsentrasi) yang terdiri dari 2 taraf, yaitu konsentrasi 0% dan 2,5%; dan faktor kedua (lama penyimpanan) yang terdiri dari 4 taraf yaitu 0, 7, 14 dan 21 hari. Data yang bersifat parametrik dianalisis menggunakan uji ANOVA, sedangkan data non parametrik dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa pada sosis ikan kurisi coating semi refined karaginan 2,5% berpengaruh nyata (P&lt;0,05) terhadap nilai TPC serta dapat memperpanjang masa simpan sosis hingga hari ke-21. Sosis ikan kurisi tanpa aplikasi edible coating semi refined karaginan memiliki nilai TPC 7,88 × 105 koloni/g; TVBN sebesar 0,91 mgN/100g; kadar air sebesar 35,19%; kadar protein sebesar 11,27%; Aw sebesar 0,919; pH sebesar 5,61 dan nilai organoleptik sebesar 6,34 ≤ µ ≤ 6,43. Sosis ikan kurisi dengan aplikasi edible coating semi refined karaginan memiliki nilai TPC 1,04´104koloni/g; TVBN sebesar 0,70 mgN/100g; kadar air sebesar 34,70%; kadar protein sebesar 28,48%; Aw sebesar 0,912; pH sebesar 5,69 nilai organoleptik sebesar 7,21 ≤ µ ≤ 7,32