Analisis Prospektif Usaha Abon Ikan (Kasus: CV Aroma Food Kota Banda Aceh)

Ikan merupakan salah satu bahan pangan yang diperlukan oleh tubuh manusia karena memiliki kandungan gizi yang tinggi. Salah satu upaya untuk mempertahankan mutu ikan tuna dan memperpanjang daya simpannya adalah dengan mengolahnya menjadi abon ikan. Penelitian ini bertujuan untuk menganalisis penerapan Good Manufacturing Practices (GMP) dan aspek finansial usaha pengolahan abon ikan. Penelitian ini menggunakan metode survei, berlokasi di CV Aroma Food, Banda Aceh. Pengumpulan data dilakukan dengan wawancara dan observasi. Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa CV Aroma Food sudah melakukan penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada pengolahan abon ikan. Ditinjau dari analisis finansial usaha, CV Aroma Food layak untuk dijalankan, karena usaha tersebut menghasilkan keuntungan yang signifikan (mempunyai nilai benefit cost ratio 1,55). Kandungan kadar protein abon ikan sebesar 31,14% serta kandungan air sebesar 29,76%. Bakteri Escherichia coli yang ditemukan pada abon ikan < 3 APM/g dan angka lempeng total 2,0 x 104 koloni/g.  Uji sensori memperoleh nilai 9. Secara umum, CV Aroma Food sudah menerapkan GMP dengan baik, dan usaha layak dilanjutkan

Identification of Tuna and Mackerel based on DNA Barcodes using Support Vector Machine

Tuna and mackerel are important fish in Indonesia that have great demand in the community and contain good nutrients for health. Many of the processed products have been faked including processed fish, by replacing the content of products that have high sales value to other lower price one. For ensuring food safety, fraudulent should be prevented by identifying the content of refined product. In this research, we implemented support vector machine (SVM), one of the popular methods in machine learning, to yield a model for identifying the content of refined product based on DNA barcode sequences. The feature extraction of DNA barcode Sequences was conducted by calculating k-mers frequency of each sequences. In this study, we used trinucleotide (3-mers) and tetranucleotide (4-mers). These features were inputted to SVM to classify and identify whether the DNA barcode sequences belong to the class of tuna, mackerel, or other fish. The evaluation results showed model SVM was able to perform identification with the accuracy 88%

Quality Changes of Tilapia Fish (O. niloticus) by Killing Techniques and Gutting during Low Storage Temperature

Killing and gutting treatment at low storage temperature (0-5 oC) on tilapia fish (O. niloticus) showed significant results on the subjective test (organoleptic) and objectives (TPC/Total Plate Count, pH, and TVB/Total Volatile Base). The A1B2 treatment (dead pricker, gutting) gare the best quality, and this could he maintained for 10 days. Tilapia fish could be consumed up to-10 days because the number of bacteria at the end of the storage prevent reached 9.7x105 colonies/g. TVB value generated at the end of the storage period reached 20.45 mg N/g with some fluctuation of pH value during the storage. The quality of tilapia fish could maintain with the combination of treatment and storage at low temperature (0-5 oC).Keywords: chilling, fish quality, tilapi

Morphologycal and Molecular Partial Histone-H3 Characterization of Bintan Sea Snail Gonggong (Strombus sp.) as a Species Validation

Sea snail gonggong is an icon of Tanjungpinang-Riau Islands Province. It is a favorite seafood item in Riau Islands Province, and is high economic value but not known widely yet. Until now, sea snail gonggong has been highly exploited but the research on this snail is very limited. The aim of this study was to morphology and molecular characterization of Bintan gonggong snail (Strombus sp.) as a species validation. Bintan gonggong snail included thick-shelled gonggong and thin-shelled gonggong. Morphology identifcation of species Bintan gonggong snail was based on morphometric variability. Molecular identifcation used partial Histone-H3, MEGA version 6.06, and bioinformatics analysis. The result showed that the morphological identifcation of thick-shelled and thin-shelled gonggong based on shell width, the lip thickness, and total weight signifcantly different, but other variables (i.e shell length, shell depth, aperture length, and gonggong weight) were not signifcantly different (p<0.05). Resulted of a molecular identifcation with phylogenetic analysis that the thin-shelled and thick-shelled Bintan gonggong snails were 1 species and a genetic distance of 1%. They were not species Strombus canarium, Strombus vitatus, and Strombus epidromis. Bintan gonggong snails were Strombus turturella (Leavistrombus turturella). DNA sequences of Bintan gonggong have been registered in Gen-Bank with registration numbers MH348131 (thinshelled gonggong) and MH348132 (thick-shelled gonggong)

Perbaikan Nilai Tambah Limbah Tulang Ikan Tuna (Thunnus sp) menjadi Gelatin serta Analisis Fisika-Kimia

Tulang ikan tuna (Thunnus sp.) merupakan limbah yang belum termanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. Pembuatan gelatin dari tulang ikan tuna dilakukan dengan metode asam klorida. Konsentrasi asam klorida yang digunakan berkisar antara 4 %-6 % v/v dengan lama perendaman 2 hari. Ekstraksi gelatin dilakukan dengan suhu berkisar antara 80-90 oC. Tujuan dari penelitian ini adalah mempelajari pembuatan gelatin dari tulang ikan tuna menggunakan asam klorida serta menganalisis sifat fisika kimia gelatin yang dihasilkan. Perlakuan terpilih adalah kombinasi konsentrasi HCl 6% dengan suhu ekstraksi 80oC. Kadar air gelatin tulang ikan tuna adalah 6,54 %, abu 1,93 %, lemak 0,42 % dan protein 91,01 %. Titik gel gelatin tulang ikan tuna adalah pada suhu 7,61 oC, titik leleh 19,84 oC, titik isoelektrik pada pH 7, derajat putih 10,7 % dan asam amino glisin merupakan asam amino yang utama pada gelatin tulang ikan tuna.Kata kunci : gelatin, ikan tuna, limbah, tulan

Kualitas ikan tongkol abu-abu (Thunnus tonggol) pada kondisi penyimpanan berbeda

Low temperatures could inhibit bacteria producing histamine during fish handling process. Longtail tuna (Thunnus tonggol) is kept in ice starting from catching process until delivering to retail market to maintain quality of fish. However, long period of this storage causes growth of bacteria and deformation of histidine into histamine. This study was aimed to determine the effect of different storage conditions to the quality of longtail tuna through sensory and histamine test. Samples of longtail tuna were kept for 18 days in room temperature storage (28±2°C), cold temperature (0±3°C) and freezing temperature (-10±4°C). The quality of tuna was evaluated using Quality Index Method (QIM). The formation of histamine was analysed on day 0, 1, 2, 3, 4, 8, 14, 18 using spectrofluorometry method. Sensory acceptability limit at room temperature was one day, while cold storage reached 10 days with QIM score  11. Longtail tuna was spoiled on day 2 at room temperature with QIM score >12 and concentration of histamin at 1713.88 mg/kg. The results of histamine in frozen and cold storage on the 18th day were 59.99 mg/kg and 77.98 mg/kg, these results exceeded the FDA limit (50 mg/kg) but still below the limit of FAO (100 mg/kg).The best storage condition is frozen storage, maintaining sensory acceptability and preventing histamine formation

PENENTUAN UMUR SIMPAN FISH SNACK (PRODUK EKSTRUSI) MENGGUNAKAN METODE AKSELERASI DENGAN PENDEKATAN KADAR AIR KRITIS DAN METODE KONVENSIONAL

Fish represent one of protein source. Patin ( Pangasius Sp) is representing one of prospect commodity because it has been cultured better. Fish snack (product extrusion) is food which it enhanced with fish to increase its nutrition. Water rate become critical point and determine characteristic of snack during production and depository. Assessment of age keep fish snack was done by acceleration method pursuant to rate of critical water with sorption curve approach. This research aim to evaluate age keep fish snack with critical water rate approach that is isothermal sorption approach curve and compare it with age keep determined by manual calculation. measure This research is divided become 2 phase; especial research and antecedent research. Antecedent research was conducted in a few phase which are making of fish snack, measuring of rout snack parameter through consumer survey, and determinating of characteristic early product using proximate analysis and cracking test. Especial research are conventional method for rate proximate analyze, TPC, TBA, cracking, and organoleptic every week during depository temperature 30 0C. Calculating of critical water rate, balance water rate, model and isothermal sorption curve, MRD value, slope, package permeability, weight and wide package for calculation of age keep Labuza at acceleration method using critical water rate approach. Based on this research; equation model chosen is model Caurie. Critical water rate both types of the product by hedonic; fish snack without flavor is 0,125 g H2O/G solid and fish snack with flavor is 0,078 g H2O/G solid. Based on critical water rate, both types of the product; fish snack without flavor is 0,124 g H2O/G solid and fish snack with flavor is 0,077 g H2O/G solid. Cracking value that obtained on hedonic test 1164,74 gf for snack TF and 874,54 gf for snack DF. Based on rating test, value of cracking is 1164,04 gf for snack TF and 861,38 gf for snack DF. Value of aw for snack TF is 0,15 and 0,16 for snack DF. Age keep fish snack through isothermal sorption curve approach is 2,9-4,3 month for snack TF and 0,4-0,9 month for snack DF by rating test and also hedonic test on RH depository condition about 85 %. At conventional depository method, fish snack have shown of quality retreating of depository for four weeks, but still be consumed. Isothermal sorption curve approach is representing more precise method in determination of age keep fish snack though has not perfect sigmoid curve, according to Labuza statement. Influenced factors of age keep in general are early water rate, critical water rate, balancing water rate, RH, and packaging. Based on this research can be proved that that isothermal sorption curve approach has advantages; easy to be done, effective, efficient, and cheaper than conventional method in determination of age keep fish snack (product extrusion

Limbah Industri Filet Ikan Patin untuk Hidrolisat Protein

AbstrakLimbah filet ikan patin terutama kepala dan tulang memiliki potensi sebagai bahan baku pembuatanhidrolisat protein karena mengandung bioaktif peptida. Hidrolisat protein merupakan protein yangdihidrolisis menjadi peptida melalui proses enzimatis atau kimiawi. Penelitian ini bertujuan menentukanaktivitas pengikatan kalsium pada hidrolisat protein dari limbah filet ikan patin. Penelitian ini terdiri dari duatahap. Tahap pertama terdiri dari pembuatan hidrolisat protein secara enzimatis menggunakan konsentrasienzim papain yang berbeda. Hidrolisat protein tersebut dianalisis derajat hidrolisisnya menggunakanmetode SN-TCA sedangkan aktivitas pengikatan kalsium dengan menggunakan AAS. Tahap kedua yaituanalisis uv scanning untuk melihat penyerapan maksimum hidrolisat protein dan analisis komposisi asamamino untuk melihat komposisi asam amino yang terkandung dalam hidrolisat protein. Derajat hidrolisisyang dihasilkan dari penelitian ini berbanding lurus dengan konsentrasi enzim yang digunakan. Aktivitaspengikatan kalsium tertinggi oleh hidrolisat protein yaitu sebesar 122,73 mg L-1. Hidrolisat protein tersebutmemiliki derajat hidrolisis 43,13% dengan konsentrasi enzim 6% (v/v). Intensitas serapan pada hidrolisatprotein dengan penambahan kalsium lebih rendah apabila dibandingkan dengan intensitas absorpsihidrolisat protein, hal ini mengindikasikan adanya aktivitas pengikatan kalsium oleh hidrolisat protein.Komposisi asam amino tertinggi pada hidrolisat protein limbah filet ikan patin yaitu asam glutamat.<br /

Characterization of snakehead fish protein that’s potential as antihyperglikemik

Snakehead fish has been sources that have high protein content and can be used as antioxidant and anti-diabetes. To increase the level of protein content and amino acid in snakehead fish, the treatment of hydrolysis and fermentation were chosen in this study. Therefore, the purpose of this study was to evaluate the characteristics of snakehead fish protein and its potential as antihyperglycemic. Three samples were used in this study, i.e., hydrolysate, fermented and non-fermented isolates. The experimental design used was completely randomized design. Data were analyzed by analysis of variance (ANOVA) and continued by Duncan multiple range test (DMRT) (α = 5%).  The current study reported that the hydrolysate had higherprotein content 90.43%, as compared to the fermented and non-fermented isolates were 84.43% and 78.69%, respectively. At a concentration of 10.000 ppm, hydrolysate showed highest inhibition activity (74%), as compared to fermented isolate inhibited 59% and none-fermentation isolate inhibited 56%. Hydrolysate also had higher amino acid content than fermented and non-fermented isolates of 51.15, 44.34, and 32.00 %w/w, respectively. Hydrolysate had the lowest molecular weight (&lt;10 kDa), while fermented and non-fermented isolates were &lt;10 kDa. This probably due to the hydrolysis process using an enzyme was capable to break the peptide fractions of snakehead fish protein. Hence, it increased the levels of protein, amino acids, there by protein hydrolysate had high inhibitory potential than fermented and non-fermented isolates