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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Siti Nurbaity Kartika Apriani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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The Characteristics of Protein Concentrate Based-Edible Film Recovery From Tilapia (Oreochromis niloticus) Surimi Waste Water Wini Trilaksani; Bambang Riyanto; Siti Nurbaity Kartika Apriani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (79.595 KB) | DOI: 10.17844/jphpi.v10i2.959

Abstract

The objectives of this research were to learn the process of edible film formation from surimi waste water and characterization of edible film. Research was conducted in two steps, comprise recovery of protein from surimi waste water and processing of edible film. Recovery of protein was conducted in order to obtain the protein concentrate as a raw material of edible film. Processing of edible film was achieved in two step, first, to determine the pH solution creating the best edible film.The second step (as main reseach) is processing of edible film using determined pH generated from the first step combined with varies concentration of surimi waste-water concentrate.Afterward the edible film was physically and mekanically characterized.The results showed that the escalating concentration of protein concentrate causes in rising of thickness and elongation, but in the same time it reduces the tensile strength and water vapor transmission rate of edible film. By using concentration of protein concentrate as 3-4 % generated edible films which have to characteristics as follows: the viscocity of solutions 1.57-4.35 cP; the thickness of edible film were 35.2-96.47 μm; tensile strength 600.3293-336.6180 kgf/cm2; elongation were 9.11-17.07 %; and water vapor transmission rate of edible film were 22.84-4.13 g/m 2/24 hours. Nevertheless oxygen transmission rate of edible film can not be determined since the edible film was still too porous. Statistics Analysis showed that the rising of protein concentration were significantly influenced the viscocity solution, thickness, elongation, tensile strength and water vapor transmission rate of edible film.Key word: characteristics, edible film, protein, surimi waste-water
Penggunaan Tepung Rumput Laut Eucheuma cottonii pada Pembuatan Beras Analog dari Tepung Modified Cassava Flour (MOCAF) Agusman Agusman; Siti Nurbaity Kartika Apriani; Murdinah Murdinah
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): Juni 2014
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v9i1.94

Abstract

Penelitian penggunaan tepung rumput laut Eucheuma cottoni pada pembuatan beras analog dari tepung modified cassava flour (mocaf) menggunakan teknologi granulasi telah dilakukan. Tepung rumput laut yang ditambahkan pada pembuatan beras analog adalah 0, 3, 5, dan 7% dari berat tepung mocaf. Beras analog yang dihasilkan diamati karakteristik mutunya yang meliputi rendemen, sensori, densitas kamba, derajat putih, komposisi proksimat, serat pangan, dan iodium. Hasil penelitian menunjukkan bahwa penambahan tepung rumput laut tidak berpengaruh terhadap densitas kamba dan komposisi proksimat beras analog tetapi berpengaruh pada derajat putih, rendemen, serat pangan, dan iodium. Berdasarkan uji kesukaan (hedonik), beras analog yang dibuat dari tepung mocaf dengan tepung rumput laut sebesar 5% lebih disukai panelis dibandingkan dengan perlakuan lain. Karakteristik beras analog yang dihasilkan memiliki rendemen 99%, densitas kamba 0,57 g/ml, derajat putih 17,70%, kadar air 8,76%, kadar abu 1,96%, kadar protein 0,86%, lemak 0,15%, serat pangan 49,76%, dan iodium 24,98 µg/g. Beras analog berbentuk silinder berukuran panjang 3–5 mm dan belum menyerupai bentuk beras.
Co-Authors Agusman Agusman Bambang - Riyanto Murdinah Murdinah Wini - Trilaksani