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Hubungan Keadaan Kimiawi dan Mikrobiologik Bandeng Asap Pada Penyimpanan Suhu Kamar dengan Sifat Organoleptiknya Suwedo Hadiwiyoto
agriTECH Vol 14, No 2 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Perubahan kimiawi dan keadaan mikrobiologik bandeng asap telah diamati selama penyimpanan pada suhu kamar. Bandeng asap dibuat dengan cara pengasapan panas (suhu ± 70°C) selama 3 - 4 jam dengan bahan serbuk gergaji kayu jati. Pengamatan keadaan kimiawi meliputi kandungan ammonia, kerusakan lemak, dan keadaan asamnya. Diperoleh keterangan, pengasapan dapat menaikkan kandungan ammonia dan total asam, tetapi menurunkan nilai TBA-nya. Setelah bandeng asap disimpan pada suhu kamar, kandungan ammonia dan nilai TBA-nya meningkal terus masing-masing mencapai 40% dan 160% pada penyimpanan empat hari. Total asam mula-mula menurun kemudian meningkat selama penyimpanan. Pengasapan juga menurunkan jumlah bakteri lebih daripada 93%. tetapi pertumbuhan bakteri meningkat selama penyimpanan. Jamur dapat mulai tumbuh setelah penyimpanan dua hari, sedangkan pada hari ketiga penyimpanan bandeng asap, pertumbuhan jamur menjadi nyata terlihat. Penyimpanan dua hari hampir tidak merubah penerimaan (kesukaan) panelis terhadap bau dan kenampakan bandeng asap, pada saat kandungan ammonia dan nilai TBA-nya masing-masing baru mencapai 30 mg/kg dan 620 mg/kg. Bau dan kenampakan bandeng asap tidak lagi disukai panelis setelah penyimpanan berlangsung 4 hari, pada saat kandungan ammonia mencapai 39 mg/kg dan nilai TBA mencapai 680 mg/kg ikon asap.

Hubungan Keadaan Kimiawi dan Mikrobiologik Bandeng Asap Pada Penyimpanan Suhu Kamar dengan Sifat Organoleptiknya Suwedo Hadiwiyoto
agriTECH Vol 14, No 3 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Perubahan kimiawi dan keadaan mikrobiologik bandeng asap telah diamati selama penyimpanan pada suhu kamar. Bandeng asap dibuat dengan cara pengasapan panas (suhu ± 70°C) selama 3 - 4 jam dengan baban bakar serbuk gergaji kayu jati. Pengamatan keadaan kimiawi meliputi kandungan ammonia, kerusakan lemak, dan keadaan asamnya. Diperoleh keterangan, pengasapan dapat menaikkan kandungan ammonia dan total asam, tetapi menurunkan nilai TBA-nya. Namun setelah bandeng asap disimpan pada suhu kamar, kandungan ammonia dan nilai TBA-nya meningkat terus masing-masing mencapai 40% dim 160% pada penyimpanan empat hari. Total asam mula-mula menurun kemudian meningkat selama penyimpanan. Pengasapan juga menurunkan jumlah bolded lebih daripada 93%, tetapi pertumbuhan bakteri meningkat selama penyimpanan. Jamur dapat mulai tumbuh setelah penyimpanan dua hari, sedangkan pada bari ketiga penyimpanan bandeng asap pertumbuhan jamur menjadi nyata terlihat. Penyimpanan dua harti hampir tidak merubah penerimann (kesukaan) panelis terhadap bau dan kenampakan bandeng asap, pada saat kandungan ammonia dan nilai TBA-nya masing-masing baru mencapai 30 mg/kg dan 620 mg/kg. Bau dan kenampakan bandeng asap tidak lagi disukai panelis setelah penyimpanan berlangsung 4 hari, pada saat kandungan ammonia mencapai 39 mg/kg dan nitai TBA mencapai 680 mg/kg ikan asap.

Hasil Perikanan : Manfaat dan Keamanannya Serta Implikasinya Pada Kesehatan ; Tinjauan dari Sisi Teknologi Pengolahan dan Lingkungan Suwedo Hadiwiyoto
agriTECH Vol 17, No 3 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The benefits of fish and fish products are their high nutrition value, rich of minerals, vitamine A and D, and as a sources of n-3 polyunsaturated fatty acids. Consuming of fish products may ameliarate desorders involving thrombosis, blood pressure, arthritis, asthma, artherosclerosis, tumor growth, etc. However, uncontrolled handling and processing may result in negative impacts to health. Polycyclic aromatic hydrocarbon and aromatic hydrocarbon amine generally found in smoked fish are carcinogenic. Oxidation of lipid compounds may be enhanced during processing and storage and produce unhealthy substances. Some bacteris produce histamine from free histidine whereas growth of fungi produce mycotoxins could be found in dried fish products. Heavy metal and pestiside contained in fish are due to environmental contamination. Fish may also be contaminated by toxic algae and parasites such as tapeworms, flukes, and roundworms.

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

"Bandeng presto" is a product made by pressure cooking of fresh milkfish (Chanos chanos). Before it is consumed generally stored at low temperature (0-4Â°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.

Penilaian Tekstur Tulang Bandeng Presto dengan Instrumen Instron dan Secara Organoleptik Jamaluddin Jamaluddin; Budi Rahardjo; Suwedo Hadiwiyoto
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was measured using Data Logger, the results showed that the time for heating up to cooking temperature were generally very short, 10-15 minutes, for any temperature range of cooking, while time for cooling down to room temperature were long, 40-60 minutes. There were significant relationship between data obtained from measurement of the bone fragility expressed in force using Instron instrument and organoleptic scoring given by panelists. Nonlinear relationships were found for all samples between organoleptic scores and objective analysis using Instron except for the range temperature of cooking between 110°C and 125°C below the force of 100 N for the sample of bone, showed by the regression of Y -20,29X + 136,90 with Y is forces and X is organoleptic scores.

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

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 aT121Â°C and 15psi for 60 minutes produced highly acceptable "bandeng presto" containing about 3% salt base on appearance, bone and meat softness, and flavour

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