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All Journal Gema Agro AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) JPMP
Ni Made Darmadi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences

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Journal : Gema Agro

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Perbedaan Lama Perendaman dengan Kapur Tohor Ca(OH)2 terhadap Kualitas Kerupuk Kulit Ikan Tuna (Thunnus sp) Mardiana Lende; Ni Made Darmadi; I Made Kawan
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.033 KB) | DOI: 10.22225/ga.24.2.1707.108~114

Abstract

The purpose of this study was to determine the differences in the duration immersion with lime betel to the quality of fish skin crackers and the differences in the duration immersion with the best unslaked. The research method uses the experimental method with the aim to investigate the presence or absence of relation causes by giving certain treatment to the experimental group. The experimental design uses in this study is a Completely Randomized Design (CRD) with a single factor, namely the immersion of Tuna skin with a different time. Immersion with different time consists of several treatments, namely: (1) Treatment A: Immersion of fish skin with a duration of 6 hours. (2) Treatment B: Immersion of fish skin with a duration of 12 hours. (3) Treatment C: Immersion of fish skin with a duration of 18 hours. (4) Treatment D: Immersion of fish skin with 24-hour duration. The results of the study of differences in the immersion of Tuna fish skin for 6, 12, 18, and 24 hours did not show no significant difference (P>0.05) on water content. The highest water content was obtained in the immersion treatment for 24 hours which is 6.60% which was not significantly different from other treatments. Betel lime solution Ca (OH)2 can react with pectin in the material, thus forming calcium pectate. The content of pectin in the material affects the hardness (texture) of the material. This shows that the difference of soaking time with whiting on the quality of Tuna fish skin crackers shows no significant difference (P>0.05) statistically on the overall taste and acceptance and shows a very significant difference (P<0.01) statistically for taste and aroma. Subjectively, the best soaking for the process of making Tuna fish skin crackers is soaking for 18 hours
Pengaruh Konsentrasi Asap Cair Terhadap Mutu Pengawetan Ikan Kembung Lelaki Monthanus Darisman Daba; I Gede Suryana Pandit; Ni Made Darmadi
GEMA AGRO Vol 27 No 1 (2022)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.099 KB) | DOI: 10.22225/ga.27.1.5001.38-43

Abstract

This study aims to determine the effect of liquid smoke concentration on the chemical and organoleptic composition of male mackerel with 1 day immersion. This research was conducted in August 2021 at the Processing Laboratory of the Faculty of Agriculture, Warmadewa University. The research method used is an experimental method and the design used is a completely randomized design (CRD) with a single factor in the form of adding liquid smoke preservatives, adding liquid smoke preservatives which consists of 4 treatments and 3 replications, namely 25% liquid smoke soaking 1 day, 30% liquid smoke soaking for 1 day, and 35% liquid smoke soaking for 1 day. Observations were in the form of chemical analysis and microbial analysis, namely, protein, water content, and total PLATE count. The best analysis results were obtained with liquid smoke preservative at a concentration of 35%, water content 78.69%, total PLATE count 2.5x102 coloni/g, protein content 15.12, appearance 8.55, odor 8.33, taste 8.33 and texture 8.11
Co-Authors A. A. Made Semariyani Dewa Gede Semara Edi Dewi Putri Lestari, Dewi Putri Gede Agus Surya Pratama Gede Sudiarta Gusti Ngurah Sugiana I Gde Suranaya Pandit I Gede Suryana Pandit I Ketut Sudiarta I Made Kawan I Wayan Sudiarta Mardiana Lende Monthanus Darisman Daba Ni Made Ayu Suardani Singapurwa Rangga Idris Affandi Sang Ayu Made Putri Suryani Wahyu Nurlita Wastu Ayu Diah Mahesa1 Zaenal Abidin