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All Journal JOURNAL OF COASTAL DEVELOPMENT Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Aplikasi Teknologi Pangan Pena : Jurnal Ilmu Pengetahuan dan Teknologi
Titi Surti
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Other

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Journal : JOURNAL OF COASTAL DEVELOPMENT

 1 
ANALYSIS OF THIOBARBITURIC ACID AND BENZO(α) PYRENE VALUE OF SMOKED NILE TILAPIA (Oreochromis niloticus) USING DIFFERENTLIQUID SMOKES Fronthea Swastawati; Titi Surti; Dwi Apriliani
JOURNAL OF COASTAL DEVELOPMENT Vol 13, No 3 (2010): Volume 13, Number 3, Year 2010
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

The purpose of this research was to find the different  influence of corn cob (LSA) and coconut shells (LSB) liquid smokes to the changing of thiobarbituric acid (TBA) value, benzo(α)pyrene (BP), and organoleptic value of the smoked nile tilapia during storage. The result indicated that the smoked nile tilapia which used liquid smoke corn cob had higher organoleptic value than using coconut shells. The result of organoleptic 8.60 (LSAH0), 8.24 (LSBH0), 8.02 (LSAH5), 7.88 (LSBH5), 4.91 (LSAH10), 4.56 (LSBH10) and were rejected on 10 days storage. The smoked nile  Tilapia which was processed using liquid smoke of corn cob (LSA) and vacuum packed had higher organoleptic value than those which were processed by liquid smoke of coconut shells (LSB) during  the storage. The different of liquid smoked gave very significant effect to TBA value (P<0.01). The duration of storage gave very significant effect to TBA value (P<0.01). The interaction between liquid smoke and duration of storage gave very significant effect (P<0.01) at 10th, 5th days, whereas at 0 day did not give very significant effect (P>0.01). TBA value of smoked nile tilapia using liquid smoke of corn cob (LSA) higher than using liquid smoke of coconut shells (LSB) for each storage (LSAH0 : 0.76; LSBH0 : 0.74; LSAH5 : 1.02; LSBH5 : 0.95; LSAH10 : 1.42; LSBH10 : 1.32). The result on polycyclic aromatic hydrocarbons (PAHs) of smoked nile tilapia using corn cob and coconut shells liquid smoke showed that there was no benzo(α)pyrene detected.    
DETERIORATION QUALITY OBSERVATIONS OF MILK FISH (Chanos chanos FORSK) AND SHORT-BODIED MACKEREL (Rastrelliger neglectus) AT VARIOUS STORAGE TEMPERATURES USING FRESHNESS TESTING PAPER (FTP III) Tri Winarni Agustini; Titi Surti; S Sumardianto; Dita Setya Wardhani; Ester Kartikasari
JOURNAL OF COASTAL DEVELOPMENT Vol 13, No 1 (2009): Volume 13, Number 1, Year 2009
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Freshness of fish is crucial in determining the nutritional value and sale value of fishery products.Assessment of fish freshness can be done with various methods based on several principles of chemistry,physics, microbiology, and organoleptic. K value is one of freshness test based on ATP degradation.Analysis of K values can be done with Freshness Testing Paper (FTP III). This method is relativelypractical, easy, fast and the results can be accountable. The material that used in this study are fish milk fish(Chanos chanos Forsk) and short-bodied mackerel (Rastrelliger neglectus) with total 90 fish with anaverage weight of 99 grams / fish (milk fish) and 85 g / fish (short-bodied mackerel). The fish raw materialpurchased from Rejomulyo fish market (Semarang) and taken to the laboratory in a Styrofoam box that wasgiven ice on the inside. This research used an experimental method called descriptive exploration. Storageof samples was handled at different temperatures namely 30oC ± 2oC, 15oC ± 2oC and 1oC ± 0oC. Theobserved parameters include organoleptic test and analysis of K Value (FTP III). The results showed that Kvalues for all samples increased during storage at different temperatures. The highest K values of milk fishand short-bodied mackerel fish during storage at a temperature of 0°C was on 96-hours storage time. Thehighest K values of milk fish and short-bodied mackerel fish during storage at a temperature of 15 ° C wason 72-hours storage time. Whereas the highest K values in milk fish and short-bodied mackerel fish duringstorage at 30°C temperatures, was on the 24-hours storage time. The fastest increase in K value was observed at a temperature of 30°C compared to storage at a temperature of 15°C and 0°C for all the fish samples. This means that the deterioration quality of fish will be faster at high temperatures. K values of mackerel increased more rapidly than milk fish.
Co-Authors A. Suhaeli Fahmi Dita Setya Wardhani Dwi Apriliani Ester Kartikasari Fronthea Swastawati Fronthea Swastawati Putut Har Riyadi S Sumardianto Salsabila, Unik Hanifah Tri Winarni Agustini Widodo Farid Ma&#039;ruf