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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Aplikasi Teknologi Pangan
Yudhomenggolo Sastro Darmanto
Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Industrial & Manufacturing Engineering Other

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EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process] Yudhomenggolo Sastro Darmanto; Tri Winarni Agustini; Fronthea Swastawati
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.272 KB)

Abstract

Increase in fish fillet export in Indonesia has caused an increase in its waste such as bones, spines, skin and entrails of fish. Fish bones can be processed by demineralization to produce collagen, an important food additive. The effect of addition of 5% of collagen obtained from fresh water, brackish water and sea water fish bone on the fish protein miofibril of grouper was investigated in this research. Water sorption isotherm, Ca-ATPase activity, gel strength, water holding capacity, folding test and viscosity during dehydration process were evaluated. The results showed that collagens made from various fish bones have different Ca-ATPase activity. The reduction rate of Ca-ATPase activity were in accordance with the reduction of water sorbtion isotherm, gel forming ability, water holding capacity, viscosity and folding test during dehydration process.
Efek Perbedaan Suhu dan Lama Pengasapan terhadap Kualitas Ikan Bandeng (Chanos chanos Forsk) Cabut Duri Asap Dwi Yanuar Budi Prasetyo; Yudhomenggolo Sastro Darmanto; Fronthea Swastawati
Jurnal Aplikasi Teknologi Pangan Vol 4, No 3 (2015): Agustus 2015
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.663 KB) | DOI: 10.17728/jatp.v4i3.134

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama waktu pengasapan terhadap kualitas ikan bandeng (Chanos chanos Forsk) cabut duri asap. Ikan bandeng cabut duri dibagi menjadi 9 grup direndam dalam larutan asap cair sekam padi 5% dan larutan garam 5% selama 30 menit kemudian ditiriskan pada suhu ruang selama ± 1 jam. Ikan bandeng yang telah direndam kemudian dimasukkan ke dalam oven dan dipanaskan pada suhu (S1=40°C, S2=60°C, S3=80°C) selama (T1=1jam, T2=2jam, T3=3jam). Data dianalisis menggunakan Analysis of Variance (ANOVA) pada tingkat kerpercayaan 95%. Hasil penelitian menunjukkan suhu dan lamapengasapan memberikan pengaruh nyata (p<0,05) terhadap kualitas ikan bandeng cabut duri asap. Kualitas terbaik didapatkan pada perlakuan 60°C selama 2 jam dengan nilai ketersediaan lisin 2,25%; kadar air 46,66%; protein 34,66%; lemak 10,58%; abu 2,6%; pH 5,6; fenol 635 ppm; kenampakan 3,8; warna 3,7; aroma 3,8; rasa 4,7; dan tekstur 4,7. 
Co-Authors Fronthea Swastawati Prasetyo, Dwi Yanuar Budi Tri Winarni Agustini