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All Journal Jurnal Harpodon Borneo Jurnal Perikanan dan Kelautan Jurnal FishtecH Jurnal Sumberdaya Akuatik Indopasifik Jurnal Fish Protech TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jambura FIsh Processing Journal Jurnal Pengabdian Masyarakat Borneo JURNAL PERIKANAN TROPIS IGKOJEI: Jurnal Pengabdian Masyarakat Arwana: Jurnal Ilmiah Program Studi Perairan Borneo Community Health Sevice Journal
Cahyani, Reni Tri
Program Studi Teknologi Hasil Perikanan, Universitas Borneo Tarakan, Jalan Amal Lama No. 1 Kota Tarakan, Kalimantan, 77123, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

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Journal : Jurnal FishtecH

 1 
Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele Anhar Rozi; Ikhsanul Khairi; Reni Tri Cahyani; Stephani Bija; Nurhikma Nurhikma; Nuring Wulansari; Deden Yusman Maulid; Siluh Putu Sri Dia Utari; Diah Anggraini Wulandari
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.11955

Abstract

Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.
Application of Chitosan as Chlorine Substitution in Tilapia Fillet (Oreochromis sp.) Laode Muhamad Hazairin Nadia; Frets Jonas Rieuwpassa; Agustina Agustina; Reni Tri Cahyani; Wulandari Wulandari
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.17178

Abstract

Chitosan has gained high interest in recent times to extend the shelf-life of fish product due to its nontoxicity, biodegradability, biocompatible and antibacterial activity. This research was aimed to determine the antibacterial effect of chitosan on the shelf-life of tilapia fillets at room temperature storage (25-27 oC). This study used a actorial randomized design (RAF) with two factors, namely antibacterial treatment consisting of 3 levels (positive control with distilled water immersion on tilapia fillets, immersion of tilapia fillets with 0.8% chitosan and negative control with 10 ppm chlorine immersion in tilapia fillet) and observation time consisted of 3 levels (0 hours, 6 hours and 12 hours observations). Antibacterial treatment consisted of  3 levels, namely. Each treatment was carried out in three replications. The data were analyzed using analysis of variance (ANOVA) and the duncan multiple range test (DMRT) at a 95% confidence level. The results of the research showed that chitosan was able to suppress bacterial growth and suppress the increase in TVB values at room temperature storage for 12 hours, indicated by the significant difference in the total number of bacteria and TVB values with chlorine and controls (p<0.05). These indicated that chitosan has a function as a natural antibacterial to replace chlorine in the shelf-life extension of tilapia fillets.
Co-Authors A. Ahmad Ridha Adam A. Wijaya Adzim, Fathan Ahmatang Ahmatang Amelia, Riya Ananta, Neti Andi Ramadani Anhar Rozi ARDIANSYAH ARDIANSYAH Bobi Saputra Christine Dyta Nugraeni Deby Deby Deden Yusman Maulid Dewi, Febrie Fitriana Diah Anggraini Wulandari Diah Anggraini Wulandari Enjela, Sella Eppendi, Jhoni ernianti, ernianti Frets Jonas Rieuwpassa Gusriani Gusriani Hartika, Andi Yuniarsy Haryono, M. Gandri Hasana, Nurul Hasmini Hasmini Hasmini, Hasmini Ida Ayu Putu Sri Widnyani Ikhsanul Khairi Imra Imra imra imra Imra, Imra Indriawati, Resty Ira Maya Abdiani Irwan, M Jasie Aditya Christanto Kelen, Erliana La Ode Huli Laode Muhamad Hazairin Nadia Laode Muhamad Hazairin Nadia Leny Tang Nga Sugi Lilis Suryani Mastura, Mastura Miska Sanda Lembang MOHAMMAD AKHMADI Mohammad F. Akhmadi Musrinah, Musrinah Nadia, Laode Muhamad Hazarin Noor Ainah Nur Abdiansyah, Dhanu Agung Nur Aisyah Nur Fadilla Nur Fadilla, Nur Nuraini Nuraini Nurhana, Nurhana Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari octamelia, Mega Oktovianus, Enilin Ose, Maria Imaculata Padlilah, Rahmi Ramadani, Andi Ricky F. Simanjuntak Roem, Muhamad Romadon, Mohammad Sari, Ayu Indah Sarita Elda Maudi siluh putu sri dia utari Stephani Bija Stephanie Bija Suherman, Oki TATI NURHAYATI Tri P. H. Hutapea Tuty Alawiyah Tuty Alawiyah Tuty Alawiyah Umami, Nurrahmi Usnatul Jariah Wahida Wahida Wila Rumina Nento Wulandari Wulandari Yahuda, Yeniana Yulma, Yulma Yusnia, Yusnia Zusan Zusan