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Sri Naruki
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Potensi Asam Lemak dan Esternya Sebagai Bahan Pengawet Non Tradisional Sri Naruki
agriTECH Vol 7, No 1 (1987)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2377.204 KB) | DOI: 10.22146/agritech.18999

Abstract

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Perubahan Kelarutan Protein, Kandungan Lisin (Available), Metionin dan Histidin Bandeng Presto Selama Penyimpanan dan Pemasakan Ulang Suwedo Hadiwiyoto; Sri Naruki; Sri Satyanti; Hastini Rahayu; Diana Riptakasari
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.744 KB) | DOI: 10.22146/agritech.22361

Abstract

"Bandeng presto" is a product made by pressure cooking of fresh milkfish (Chanos chanos). Before it is consumed generally stored at low temperature (0-4°C), after that it is recooked by steaming or deep frying. During low temperature storage the solubility of protein decreased but there was no change in isoelectric zone found at pH 5-6 based on the solubility patern data, which is showed a structural changes on protein molecules. Decreasing on the content of available lysine, methinone, and histidin during storage was obtained as a function of time but they were not significant. Recoldng by steaming and deep frying reduced contents of those amino acids to the level lower than amino acid pattern recomended by FAO/WHO. Decreasing of available lysine, methionine, and histidin was found higher by frying than those by steaming.
Optimasi Waktu Pemasakan Bandeng Presto Suwedo Hadiwiyoto; Sri Naruki
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.394 KB) | DOI: 10.22146/agritech.22390

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A study of the optimation of processing time to produce highly acceptable "bandeng presto" was conducted by cooking '5. 1 of milidish (Chanos chanos) at 121°C and charatecterization of H. I the physical and chemical properties 15psi. Increasing cooking time gave softer fishbone and meat as shown by increasing water holding capacity (WHC) and score given by panelists. Cooking at high temperature decreased protein solubility, however by increasing time of cooking result in increasing in protein solubility The preferences of panelists were affected by appearance and flavour "bandeng presto" products. Cooking of milkfish aT121°C and 15psi for 60 minutes produced highly acceptable "bandeng presto" containing about 3% salt base on appearance, bone and meat softness, and flavour
Co-Authors Diana Riptakasari Hastini Rahayu Sri Satyanti Suwedo Hadiwiyoto