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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pertanian agriTECH JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat Tropical Wetland Journal JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Rita Khairina
Faculty Of Fisheries And Marine Sciences Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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Journal : International Journal of Advance Tropical Food (IJATF)

 1 
Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation Normayanti Normayanti; Dewi Kartika Sari; Rita Khairina
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6172

Abstract

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.
Chemical and Organoleptic Characteristics of Sambal Ronto Rita Khairina; Iin Khusnul Khotimah; Muhammad Yazid; Rizky Fadliani
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7262

Abstract

This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.
Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia Rita Khairina; Nooryantini Nooryantini; Susana Ristiarini; Iryanti Fatyasari Nata
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9305

Abstract

Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.
Co-Authors Albar Hidayat Dewi Kartika Sari Dewi Kartika Sari Dewi Kartikasari Dita Amalia Mahmudah Ellyn Normelani Eni Harmayani Findya Puspitasari Gusti Rusmayadi I Gusti Bagus Wiksuana Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Iryanti Fatyasari Nata, Iryanti Fatyasari Karenina Mursida Komang G Wiryawan MADE ASTAWAN Mala Nurilmala Muhammad Fauzi Muhammad Nur Cahyanto Muhammad Yazid Nooryantini Nooryantini Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno, Nooryantini Nooryantini Sutikno Normayanti Normayanti Rahayu, Endang Sutriswati Ristiarini, Susana Rizky Fadliani S. Nooryantini Soewarno S Soekarto Sri Dewi N. Sitorus Sri Rahardjo Syifa, Muhammad Tutik Wresdiyati Tyas Utami Tyas Utami Wahyono, M. Dwiki Yuspihana Fitrial Yuspihana Fitrial