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All Journal International Journal of Science and Engineering (IJSE) Jurnal Dinamika Penelitian Industri
Sri Agustini
Baristand Industri Palembang
Engineering Industrial & Manufacturing Engineering

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QUALITY PROFILE OF SMOKED AFRICAN SHARPTOOTH CATFISH (CLARIAS GARIEPINUS) TREATED WITH UNCARIA GAMBIER (UNCARIA GAMBIR ROXB) Selly Ratna Sari; Sri Agustini; Agus Wijaya; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (586.556 KB) | DOI: 10.28959/jdpi.v28i2.3019

Abstract

The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus)  which was marinated by  antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist of  B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw), Protein content, Texture, color (L*lightness, C*chroma and H*hue) and Total plate count (TPC). Test result showed that the   concentration  and marination time had significant effect on characteristic of smoked African sharptooth catfish. The characteristic of smoked African sharptooth catfish were: water activity (0.78-0.86), Protein content (30.57-33.47%), texture (717.6-835.2 gf), color L* (27.8-37.8), C* (4.1-6.3%), H*(21.8-34.2o), TPC (2.36-5.49 Log Cfu/g) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control.
Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time Sri Agustini
International Journal of Science and Engineering Vol 7, No 2 (2014)
Publisher : Chemical Engineering Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.828 KB) | DOI: 10.12777/ijse.7.2.161-165

Abstract

This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours) with 3 replication. The development of color and browning index were ivestigated by using lightness, redness, yellowness, and total color difference (TCD) during reaction,  and the absorbance of methanol extracts was measured at 420 nm in 40.0 mm silica. The development of texture was monitored by using Bookfield texture analyzer. Test results showed that steaming time influenced the color, browning index, texture, protein, and fat content of the cake significantly.  Steaming time has no effect on water content. There were positive correlation between steaming time with TDC, redness,  texture, and browning index during course. While for lightness, yellowness, pH, protein, and fat content indicated negative correlation. Changes on texture, TDC, browning index, protein, and fat content followed linear model.
Co-Authors Agus Wijaya Rindit Pambayun Selly Ratna Sari