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Eko Nurcahya Dewi
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Journal : JOURNAL OF COASTAL DEVELOPMENT

 1 
QUALITY EVALUATION OF DRIED NOODLE WITH SEAWEEDS PUREE SUBSITUTION Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 2 (2011): Volume 14, Number. 2, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

The objective of this study was to compare dried noodles made of different type of seaweeds puree and then were compared to noodle which was made without any seaweeds puree subsitution. Different seaweeds puree (E.cottoniii, G. verucossa and mixed beetween them) were subsituted in proportion of 30% in the noodles. The results showed that subsitution of seaweeds puree increased the moisture, crude fiber, ash and iodine content of dried noodles compared to noodle without seaweed puree. The moisture contents : 10.08 ± 2.02 to 13.94% ± 0.84, fat 1.26 ± 0.22 to 2.49 ± 0.81%, crude fiber 2.00 ± 0.4 to 2.25% ± 0.18 and carbohydrate contents 63.37 ± 3.8 to 68.47 % ± 1.5. Iodine concentration in dried noodle with seaweed substitution about 1.06 ± 2.80 to 1.43 ± 0.76 ug/g, protein content 11.84 ± 1.03 to 12.42 ± 0.40 and the carbohydrate content 63.37 ± 3.80 to 68.47 ± 1.59. Significantly tensile strength (p<0.05) were found between the treatments of dried noodles. Higher water absorption by the seaweed lead to softer and spongier textural intensities in the noodles. However, different pattern was observed in the protein and carbohydrate content. The subsitution of different seaweeds puree did not give any significant influence (p>0.05) only for to the taste and colour of dried noodles.
CHANGES IN OXIDATION AND REDUCTION POTENTIAL (Eh) AND pH OF TROPICAL FISH DURING STORAGE Eko Susanto; Tri Winarni Agustini; Eko Prasetyo Ritanto; Eko Nurcahya Dewi; Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 3 (2011): Volume 14, Number 3, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Four tropical fish species, Thunnus albacares (Yellowfin tuna), Ephinephelus striatus (Nassau Grouper), Cyprinus carpio (Carp), and Osphronemus gourami (Gouramy), were assayed for oxidation reduction potental (Eh) and pH in different temperature,i.e.  ambient and chilled temperature.  Every species has different pattern of Eh and pH values. Eh values of tropical freshwater fish were higher than tropical marine fish, however pH values  four tropical fish have same trend. The rates of the Eh and pH changing in four tropical fish were faster at ambient storage and they were slower at chilled storage. The present study also demonstrated the relationship between Eh and pH.
THE EFFECT OF LIQUID SMOKE ON THE QUALITY AND OMEGA-3 FATTY ACIDS CONTENT OF TUNA FISH (Euthynnus affinis) Fronthea Swatawati; Takeshi Suzuki; Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 2 (2000): Volume 3 Number 2 Year 2000
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Introduction : the problem faced in smoking fish is primarily related to deterioration of lipid caused by oxidation, that may cause of omega-3 fatty acid content in fish. This research was aimed at investigating the effect of different method of smoking fish to the organoleptic value, proximate composition and omega-3 fatty acid content. The experiment was carried out in The Laboratory of Coastal Zone Ecodevelopment, Diponegoro University, Jepara. Analysis of omega-3 fatty acid was conducted using Shimadzu Gas Chromathography in The Laboratory of Food Science and Technology, Tokyo University of Fisheries, Japan. Material and Method : a randomized design was used in this study; filleted skipjack tuna (Eutynnus affinis); approximately 125 gr in weight and about 25 cm in length was used in both coconut shell for the traditional method and liquid smoke from Giulini Chemii for modern method. The temperature of the smoking process was between 40 – 80 °C. Sensory test and proximate composition were determined in order to support an omega-3 fatty acid analysis. Result and Discussion : the average value of sensory test of traditional smoked tuna was between 3.00 – 8.33; liquid smoked tuna was between 6.67 – 9.00. the protein composition was 38.98% and lipid was 2.71% for the traditional product and 32.21% and 2.06% were obtained in liquid smoked tuna. Analysis of DHA resulted in 17.6% (traditional) and 20.9 (liquid). The results showed a significant difference between two products. The product of liquid smoked fish had better appearance, longer shelf life and higher omega-3 fatty acid content.
CHARACTERIZATION and QUALITY of SEMI REFINED CARRAGEENAN (SCR) PRODUCTS FROM DIFFERENT COASTAL WATERS BASED ON FOURIER TRANSFORM INFRA RED TECHNIQUE Eko Nurcahya Dewi; YS. Darmanto; Ambariyanto .
JOURNAL OF COASTAL DEVELOPMENT Vol 16, No 1 (2012): Volume 16, Number 1, Year 2012
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Semi Refined Carrageenan (SRC) product is considerably cheaper and easy to produce as a natural polysaccharide hydrophilic in food and other product. The aim of this research was  to evaluate  the quality of two different SCR products come from different  coastal waters  of seaweed culture. The products  were then compared  to commercial SCR on the quality based on their  chemical  quality (Fourier Transform Infra Red, sulphate content and heavy metals) and physical quality  (gel strength and viscosity). The method of FTIR was useful as a quality screening for commercially seaweed culture at different geografic places based on their chemical structure. Raw material that have been used for SCR product  was  Eucheuma cottonii with k-carrageenan type. FTIR spectroscopy showed the molecular present in three different samples are quite similar, it can be found spectra band of 1257,59 cm-1 which referred to esther sulphate, 933,55 cm-1 for 3,6 anhydrogalactose and 848,68 cm-1 assigned to  galactosa-4- sulphate respectively. The SCR product from  different coastal waters were different on their quality.
CHEMICAL ANALYSIS DURING THE PROCESSING OF DRIED SALTED ANCHOVY Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 5, No 2 (2002): Volume 5, Number 2, Year 2002
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Dried salted  anchovy is a rich source of  protein which is processed by boiling, salting and drying. During processing the protein undergoes change, e.g. protein myofibril  becomes denatured to some extent , and it can be visualised using SDS-PAGE protein pattern. Protein can also react with lipid to form brown colour mainly in  high temperature. The result of the analyses shown that there were differences in proximate composition between different samples of  anchovy. There were not much difference in sample band pattern for fresh , boiled ,  boiled and dried anchovy samples. The highest solubility protein was found in the Indonesian dried salted anchovy while the lowest was in fresh sample. The colour of boiled sample was the  whitest in comparison to fresh, boiled and dried, Indonesian dried salted anchovy and Japanese boiled. Except for Indonesian dried salted anchovy,  brown colour and development of  lipid oxidation was not detected.
A STUDY OF CHANGES IN THE PROTEIN QUALITY OF RAINBOW TROUT (Salmo gairdneri) IN FROZEN STORAGE Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
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Abstract

Freezing is an effective method of preservation which can produce high quality foods. However, low temperature applied during processing could results in serious product quality deterioration in particular functional properties of protein. During the freezing process salt concentration increases and the change in pH may cause extensive denaturation of muscle protein. The process of denaturation can be accelerated with a resulting increase in thaw drip loss of tissue. In order to examine protein quality, parameters such as soluble protein, drip loss, and changes in the electrophoretic pattern of sarcoplasmic protein of fish muscle were studied. The fish used in this experiment was rainbow trout (Salmo gairdneri). The fish was filleted and frozen in an airblast freezer for an hour at -30°C. They werecalled “fres quality samples”, whereas the “poor quality” samples were fish fillets that have been kept on ice for 3 days before freezing. The samples were analysed for salt soluble protein, thaw drip, water holding capacity and isoelectric focusing of sarcoplasmic protein at the day and the freezing day storage (5 weeks). There was a decrease of 70% on the “fresh quality” sample from the initial value of 82.8% AND 7.5% the “poor quality” sample from 82.5% on the salt soluble protein. Although the differences were small and there were no significant difference between the two samples, the result suggests that of the protein became denatured during frozen storage (5 weeks). There was an increase from 4.3% to 11.6% in “fresh quality” and 6.9% to 12% in “poor quality” sample. The drop of these values reflect the extent of protein denaturation due to ice crystal formation and cell rupture. Sarcoplasmic protein pattern of both sample were not much different before freezing, however there was a disappearance of some light sarcoplasmic bands in the sample after freezing process. On further storage (5 weeks) the pattern obtained were still nearly the same, but light bands did not correspond exactly in their position.
LIQUID SMOKE PERFORMANCE OF LAMTORO WOOD AND CORN COB Fronthea Swastawati; Tri Winarni Agustini; Y S Darmanto; Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 10, No 3 (2007): Volume 10, Number 3, Year 2007
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Abstract

Smoking of fish by using liquid smoke is already needed to be implemented in Indonesia, as it could produce a high quality and safe smoked fish products. Various wood and agricultural wastes are possible to be used as raw material of liquid smoke. The aimed of this research was to explore the liquid smoke performance of Lamtoro wood as a representative of hard wood and liquid smoke of Corn cob as representative of agricultural wastes which contain of anti oxidative and bactericidal component processed by dry distillation method with the temperature reach to ± 400ºC. The results showed that chemical composition of the two liquid smoke have their own specification. Phenolic compounds of each liquid smoke were: 481,2 ppm (Lamtoro); 335 ppm (Corn cob) . pH value: 3 (Lamtoro) ; 2,9 (Corn cob). Both of liquid smoke found not containing of carsinogenic Benz (a) Pyrene, but Lamtoro was contain Benz (ghi) Peryle in a small amount: 1,869 ppm.
EVALUATION OF THE THICKNESS AND THE LINEAR EXPANSION OF FISH CRACKERS PRODUCED BY SOME COTTAGE INDUSTRIES OF JEPARA DISTRICT (CENTRAL JAVA) Ratna Ibrahim; Eko Nurcahya Dewi; Sumardianto .
JOURNAL OF COASTAL DEVELOPMENT Vol 6, No 3 (2003): Volume 6, Number 3, Year 2003
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Fish crackers are locally known as “kerupuk ikan”. The quality of fish crackers depends on the thickness of the slice before frying, the percentage of linear expansion, and some other factors. So far, there was not any standard value of the thickness and the percentage of the linear expansion of good quality fish crackers in Indonesia yet. The objectives of this study were to gain some data on the thickness and the percentage of linear expansion of fish crackers and to compare the data with the estimated ideal value based on the reference data. Ten cottage industries in Jepara district chosen based on the proportional stratified randomized sampling method. The first grade fish crackers (according to the processor) were obtained as the samples from each of the cottage industries. Ten fish crackers of each sample were evaluated. The results indicated that the fish cracker samples were circular, the thickness varied from 1.0 to 3.85 mm. The average thickness of the samples was 2.77 mm which significantly thicker (p<0.01) than the estimated ideal thickness (1.50 mm). The percentage of linear expansion of the samples varied from 54.48 to 134.58 %
Co-Authors Ambariyanto . Ayunda Dita Wardani Eko Prasetyo Ritanto Eko Susanto Fronthea Swastawati Fronthea Swatawati Gugun Hidayat Khusnul Qotimah Laras Rianingsih Lukita Purnamayati Ratna Ibrahim Retno Ayu Kurniasih Sumardianto . Takeshi Suzuki Tri Winarni Agustini Y S Darmanto YS Darmanto Yuliani