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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Dinamika Pengabdian (JDP) Jambura FIsh Processing Journal Jambura Journal of Educational Chemistry Madaniya
Rita Marsuci Harmain
Universitas Negeri Gorontalo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG Rita Marsuci Harmain; Linawati Hardjito; Winarti Zahiruddin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
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 (357.566 KB) | DOI: 10.17844/jphpi.v15i2.6167

Abstract

Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage wich is highly flavor product and has specific aroma provides health benefit. The study was aimed to characterise fermented sausage of catfish (Pangasius sp.) during storage at room temperature for 0, 4, 8, 12 and 16 days including hedonic sensory, microbiological and chemical  characteristics. Fermented sausage of catfish using lactic acid bacteria Lactobacillus plantarum 1B1 used to optimize the fermentation process. Analysis conducted during storage include hedonic sensory (texture, color, flavor), chemical (pH and a) and microbiological (total plate count), total lactic acid bacteria L. plantarum 1B1, Escherichia coli, Staphylococcus sp., Salmonella sp., and mold/yeast) to obtain the best storage time. The result showed that the hedonic sensory was like-neutral, the chemical profile showed pH of 3,93-3,69 and aw of 0,88-0,79.  Microbiological profile obtained total plate count 1.8 x108 CFU/g, total lactic acid bacteria L.plantarum 1B1 8.8 x 108 CFU/g. During storage there were no bacteria E. coli, Staphylococcus sp. and Salmonella sp., but the molds/yeasts obtained in storage on the 8th to 16th day.Key words: chemical, fermented sausage, hedonic sensory, microbiology, storage.
Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification Rita Marsuci Harmain; Faiza Dali; N. Nurjanah; Agoes Mardiono Jacoeb
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
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 (169.308 KB) | DOI: 10.17844/jphpi.v20i2.18015

Abstract

Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii  and catfish bone (5 dan 10% ),  B (10 and 15%) and  C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance  neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish  bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %.
Co-Authors ., JULIANA Agoes Mardiono Jacoeb Aryati Abdul Asri Silvana Naiu Dewantika Lasaruddin Djano, Fazran Elya Nusantari Faiza A Dali Faiza A. Dali Gustiarni Utiarahman Herlila Tamuu Jakaria Kasim Khamal Dami Kiflin Towadi Ladja, Tommy J LINAWATI HARDJITO Lukman Mile N. Nurjanah Narti Pakaya Nikmawatisusanti Yusuf Nofliyanto Laiya Nuralim Pasisingi Nurhidayat Wahidin Raflin Djafar Rahim Husain Rieny Sulistijowati Rifkawaty Kiayi Sari, Shafira Dwiana Shafira Dwiana Sari Sri Nuryatin Hamzah Sri Rahayu Kalaka Tomi Ladja Winarti Zahiruddin Yuniarti Koniyo