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All Journal Partner Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agrienvi : Jurnal Ilmu Pertanian Jurnal Teknologi Pangan
Naema Bora, Naema
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

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KAJIAN PENGGUNAAN BEBERAPA JENIS ENSILING SEBAGAI PENGAWET ALAMI TERHADAP SIFAT KIMIA DAN MIKROBIOLOGIS CAKALANG (Katsuwonus pelamis L) ASAP Naema Bora
Partner Vol 17, No 2 (2010): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v17i2.45

Abstract

Study the Use of Several Ensiling Types as Natural Preservatives to Increase the Chemical and microbiological Characteristics of Smoked Skipjack Tuna (Katsuwonus pelamis L). The research was conducted in the Managing of Fisheries Product Processing Laboratory, University of Sam Ratulangi Manado in order to determine the effect of ensiling types and storage durations on chemical and microbiological characteristics of smoked skipjack tuna. The research used experimental method that was arranged factorially in 4x4, using Completely Randomized Design (CRD), with two replications in order to obtain 32 experimental units. The treatments consisted of two factors, i.e. types of ensiling (factor A) and storage durations (factor B). Factor A was A0 = without ensiling (as control), A1 = ensiling of mustard green, A2 = ensiling of cabbage, and A3 = ensiling of petsai. Factor B was 0 day, 3 days, 6 days, and 9 days. The observed parameters were water content, pH, total acid, total bacteria (TPC), total lactic acid bacteria, and total fungal colony. The results showed that the effect of cabbage ensiling to the chemical and microbiological characteristics of smoked skipjack tuna was better than the other treatments. It can be recognized from the low value of water content (39.78%) and pH (5.00) as well as the high value of total acid (1.03%), in which, it could support the growth of lactic acid bacteria (3.41 cfu / g) and suppress the growth of bacteria (TPC) and fungi. Ensiling of cabbage can be used as natural preservative to maintain the quality and durability of smoked skipjack tuna. It is recommended that further studies are required to identify lactic acid bacteria and to analyze nutrient content in smoked skipjack tuna as the result of certain ensiling utilization in relation to storing duration.Keywords:            storage duration, chemical and microbiological characteristics, smoked skipjack tuna, ensilingStudy the Use of Several Ensiling Types as Natural Preservatives toIncrease the Chemical and microbiological Characteristics of SmokedSkipjack Tuna (Katsuwonus pelamis L). The research was conducted in theManaging of Fisheries Product Processing Laboratory, University of SamRatulangi Manado in order to determine the effect of ensiling types and storagedurations on chemical and microbiological characteristics of smoked skipjacktuna. The research used experimental method that was arranged factorially in4x4, using Completely Randomized Design (CRD), with two replications in orderto obtain 32 experimental units. The treatments consisted of two factors, i.e.types of ensiling (factor A) and storage durations (factor B). Factor A was A0 =without ensiling (as control), A1 = ensiling of mustard green, A2 = ensiling ofcabbage, and A3 = ensiling of petsai. Factor B was 0 day, 3 days, 6 days, and 9days. The observed parameters were water content, pH, total acid, total bacteria(TPC), total lactic acid bacteria, and total fungal colony. The results showed thatthe effect of cabbage ensiling to the chemical and microbiological characteristicsof smoked skipjack tuna was better than the other treatments. It can berecognized from the low value of water content (39.78%) and pH (5.00) as well asthe high value of total acid (1.03%), in which, it could support the growth of lacticacid bacteria (3.41 cfu / g) and suppress the growth of bacteria (TPC) and fungi.Ensiling of cabbage can be used as natural preservative to maintain the qualityand durability of smoked skipjack tuna. It is recommended that further studiesare required to identify lactic acid bacteria and to analyze nutrient content insmoked skipjack tuna as the result of certain ensiling utilization in relation tostoring duration.Keywords: storage duration, chemical and microbiological characteristics,smoked skipjack tuna, ensiling
KADAR PROKSIMAT CAKALANG ASAP YANG DI PROSES DENGAN BEBERAPA JENIS KAYU BAKAR DAN METODE PENGASAPAN Naema Bora; Agripina Agnes Bele
Partner Vol 24, No 2 (2019): Edisi November 2019
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v24i2.404

Abstract

This study aimed to obtain the type of firewood as a natural preservative and the best smoking method to produce high-quality smoke Cakalang with longer durability. This study uses an experimental method designed in a completely randomized design (CRD) factorial pattern of 3x2, with two factors namely the type of firewood and the smoking method. The main variables collected in this study are, pH, water content, protein content, fat content, ash content and calcium of smoke Cakalang. The monitoring period is carried out on days 0, 3, 6 and 9 days of storage. The results showed that, in general, smoke Cakalang products were initiated by using firewood and the smoking method gave the best effect on pH, water content, protein content, fat content, ash content and carbohydrate content. The use of firewood from kusambi wood and coconut shell can increase the durability of fish for up to 9 days of storage. Kusambi wood and coconut shell have good potential for firewood because they can increase the levels of protein, carbohydrate, fat content, and decrease of pH, water content and ash content of smoke Cakalang. The smoking method using a closed smoking cabinet produces betterquality of smoke cakalang compared to an open cabinet. Keywords: Firewood type, smoking method, durability, proximate content of smoke Cakalang
“MANGGULLU” MAKANAN KHAS LOKAL BERBASIS BUAH PISANG DAN KACANG TANAH Naema Bora
Partner Vol 16, No 1 (2009): Edisi Juli
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v16i1.76

Abstract

“Manggullu” Local Special Food Based On Banana And Peanut. For the agenda of diversivikasi [by] food material, potential traditional food products of local standard barium needed alwaysly in diging and developed. Because local food products generally has niulai taste goal that is typical and doesn't contain chemicals endangering for consuming it. Manggullu is one of  local typical food type of sub-province public Sumba Timur, made from banana jam and peanut boxed collectively/together causing forms a dough. Sees light f ood potency which pertained this on unique hence this research done.This research applies Completely randomized design method. Treatment tried consisted of banana type and composition of peanut and design as unique f actor with formation of  treatment as follows: pl p2 etc.: banana ambon + 250% peanut, plp2 etc.: banana ambon + 50% peanut, P3: banana ambon + 75% peanut, P4:banana beraga + 25% peanut, P5 : banana is having Beraga + 50% peanut, P6:banana beraga + 75% peanut, P7 : banana kepok + 25% peanut, P8: banana kepok + 50% peanut, P9: banana kepok + 75 % peanut. Each re- treatment 3 times so that as a whole there is there are 27 attempt units.Result of research indicates that treatment of banana type and composition of peanut added influential reality to quality of light food of manggullu yielded especially concerning chemical composition and character physical of product. Statistically chemical composition manggullu tarutama water activity, different f at rate and glucose rate depended f rom banana type as component of main standard and composition of  peanut added. Banana type ambon and baranga with composition 75% peanut can increase nutritional value and panelist hobby value (colour, taste goal, and aroma) to product manggullu. https://sexlocals.comKey word: Local Food, Banana, Manggullu
PEMBERIAN NATRIUM BENZOAT TERHADAP KUALITAS DAN DAYA SIMPAN SIRUP JAMBU METE Naema Bora
Partner Vol 15, No 2 (2008): Edisi November
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v15i2.34

Abstract

Effect of Benzoic Acid Supplement to Storage and Quality of Syrup of Jambu Mete. The research was executed at laboratory of THP Politani Negeri Kupang, from August to November 2006. This research aimed to carry out influence of benzoic acid supplement to quality of syrup jambu tee during storage. This research used completely randomized design (RAL). The treatments studied were concentration of benzoic acid by 5 levels, that is 0 mg/liter syrup (control), 200 magnesium /liter syrup, 400 mg/liter syrup, 600 mg/liter syrup and 800 mg/liter syrup. Variables observed covered number of microbe colonies, sour total and test hedonic, what observed from 0 month of until 2 month of storage. Statistical analysis showed that concentration of benzoic acid significantly affected to quality of syrup jambu mete during storage. benzoic acid concentration of 600 mg/liter syrup performed best quality of syrup (safe to be consumed) compared to other treatments.Key word: Natrium benzoate, storage, quality syrup, jambu mete.
EFEKTIFITAS KONSENTRASI NIRA LONTAR DALAM ASAP CAIR TEMPURUNG KELAPA TERHADAP KADAR PROKSIMAT CAKALANG (Katsuwonus pelamis L.) ASAP Naema Bora; Ludia S Gasong
Partner Vol 26, No 1 (2021): EDISI JULI 2021
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v26i1.490

Abstract

This study aims to determine the effect of differences in the concentration of palm sap in coconut shell liquid smoke on proximate levels of skipjack flavor smoke. The study used an experimental method with four single treatments, namely the concentration of palm sap and liquid smoke from coconut shells. The parameters measured were proximate levels, which included: water content (%), texture, protein content and total colonies microbial. The results showed that: (1) The use of palm oil in liquid smoke of coconut shell significantly improved the quality of skipjack smoked during the storage period; (2) The concentration of lontar sap in liquid smoke has a significant effect on the organoleptic quality of skipjack during the storage period; (3) The concentration of palm sap of 25%+75% of coconut shell liquid smoke significantly improves the quality of the skipjack smoked which includes moisture content, texture, pH and protein content.  Key Words:  Concentration of palm sap, liquid smoke, quality skipjack tuna 
Pengaruh Konsentrasi Jenis Asap Cair dan Konsentrasi Nira Lontar Terhadap Mutu Organoleptik Cakalang (Katsuwonus Pelamis L) Asap Naema Bora
Jurnal Teknologi Pangan Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.461 KB) | DOI: 10.14710/jtp.2022.32842

Abstract

This study aims to determine the effect of different concentrations of liquid smoke and palm sap on the quality of smoked cakalang. The method used in this research is an experimental method which is designed completely randomized design (CRD) factorial pattern with 2 treatment factors, namely the type of liquid smoke factor and the lontar juice concentration factor. The parameters measured were organoleptic quality, which included: color, taste, aroma, moisture content, pH and total acid. From the results obtained, it can be concluded that: (1) The use of liquid smoke from kusambi wood and coconut shells significantly improves the organoleptic quality of skipjack tuna smoke during the storage period; (2) The concentration of lontar sap in liquid smoke had a significant effect on the organileptic quality of skipjack tuna during the storage period; (3) The concentration of lontar juice of 25% plus 75% of liquid smoke significantly improves the organleptic quality of skipjack tuna which includes color, taste, aroma, moisture content, pH and total acid. It is recommended to apply the use of liquid smoke raw material either from the type of kusambi wood or from the coconut shell with the addition of 25% lontar sap to improve and maintain the best smoked skipjack flavor quality.
The Effect of Soaking Time and Liquid Smoke Types on the Quality of Smoked Skipjack (Kastuwonus pelanis L.) Fillets During Storage Naema Bora; John Tibo Kana Tiri; Eny Idayati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 3 (2022): September 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i3.405-416

Abstract

This study aims to determine the effect of soaking time in distilled and non-distilled liquid smoke of kusambi wood (Schleicera oleosa) on the quality of smoked skipjack fillets. This study used an experimental method designed with a completely randomized design (CRD) with two factor treatments. The first factor was soaking time with four levels, namely 10, 20, 30 and 40 min. The second treatment factor was the type of liquid smoke from kusambi wood (without and with distillation). The variables observed in this study focused on the quality of the smoked skipjack fillets after the 8-day storage period, including: water content (%), pH, total acid (%), fat content (%) protein (%) and phenol content (%). The results showed that the liquid smoke of kusambi wood with distillation had a pH of 3.18 which was more acidic and had higher phenol content (0.61%) and acid content (17.62%) than liquid smoke without distillation. Of the eight treatment combinations, the quality of smoked skipjack fillets after 8 days of storage, it is found that the treatment of soaking 30 min and 40 min in distilled liquid smoke is the best treatment and meets the quality requirements of SNI. This is based on the value of water content (48.46% and 49.67%), pH (4.04 and 3.96), total acid (8.84% and 9.07%), fat content (4.85% and 4.92%), protein content (18.04% and 17.83%) and phenol content in smoked skipjack fillets (0.65% and 0.61%). Keywords: liquid smoke, distillation, soaking time, quality of smoked skipjack fillet
PENGARUH LAMA WAKTU PERENDAMAN DALAM ASAP CAIR KAYU KUSAMBI DAN SUHU PENGOVENAN TERHADAP MUTU CAKALANG ASAP SELAMA PENYIMPANAN Naema Bora; John Tibo Kana Tiri
Agrienvi: Jurnal Ilmu Pertanian Vol. 16 No. 1 (2022): Agrienvi : Jurnal Ilmu Pertanian
Publisher : Agrienvi: Jurnal Ilmu Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam asap cair dan suhu pengovenan terhadap mutu organoleptic cakalang asap. Penelitian ini menggunakan metode eksperimen yang dirancang dengan Rancangan Acak Lengkap (RAL) dengan saru perlakuan kombinasi. Variabel yang diamati dalam penelitian ini difokuskan pada mutu cakalang asap selama masa penympanan 12 hari, meliputi kadar air (%), pH, Total asam (%), protein (%) dan total koloni mikroba (cfu). Hasil penelitian menunjukkan bahwa Perlakuan lama perendaman dalam asap cair dan suhu pengovenan berpenagruh nyata terhadap mutu cakalang asap cair yang dihasilkan. Perlakuan lama perendaman 30 menit dalam asap cair degan suhu pengovenan 750C dapat meningkatkan mutu kimiawi cakalang asap cair yang dihasilkan; Perlakuan lama perendaman 30 menit dan 40 menit dengan suhu pengovenan 750C dan 850C dapat menekan pertumbuhan koloni mikroba sampai 12 hari penyimpanan
Application of Distilled Liquid Smoke on the Chemical Characteristics of Skipjack Fish Sausage Naema Bora; Senni J. Bunga
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.566-571

Abstract

Smoked sausage is a popular food among people due to its distinctive aroma and taste. Generally, smoked sausages are made using traditional smoking methods. Since the advent of liquid smoke technology, the processing of smoked fish sausages can be done more practically and safely by immersing them in liquid smoke. The aim of this research was to determine the effect of the application of liquid smoke quality and liquid smoke concentration on the chemical characteristics of liquid smoked skipjack tuna sausage. The experiment was executed using a factorial CRD (Completely Randomized Design) with two factors: the quality of liquid smoke, consisting of grade 1, grade 2, and grade 3; and the concentration, consisting of 15%, 25%, and 35% by volume. The results of the study showed that the quality of liquid smoke grades 2, along with a liquid smoke concentration of 25%, can significantly increase the water content, pH, protein content, total acid, and the texture of liquid smoked skipjack tuna fish sausage. Keywords: Chemical characteristics, Fish sausage, Liquid smoke, Distilled liquid smoke.
Effectiveness of Lontar Sap Vinegar and Lime Juice as a Substitute for HCl in the Production of Skipjack Fish Bone Gelatin Naema Bora; Anastasia Grandivoriana Nomi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.560-569

Abstract

Gelatin is a product of collagen hydrolysis that is widely used in the food, pharmaceutical, and cosmetic industries. The gelatin production process generally uses hydrochloric acid (HCl) as a hydrolysis agent, but its use raises concerns about the environment and food safety. This study aims to evaluate the effectiveness of palm sap vinegar and lime juice extract as a substitute for HCl in the production of gelatin from skipjack fish bones (Katsuwonus pelamis). The study used a 3 x 3 factorial design with two main factors, namely the type of acid compound (HCl, coconut sap vinegar, and lime juice extract) and the acid concentration (5%, 7%, and 9%). The variables observed included yield, pH, moisture content, ash content, fat content, and gelatin protein content. The results showed that the type of acid and the con-centration of acid significantly affected the quality of gelatin. Palm sap vinegar produces gelatin with characteristics almost equivalent to HCl, with the highest protein content of 53.77%. Meanwhile, lime juice extract produced lower protein content (48.87%) yet provided lower fat content. The 7% and 9% acid concentration produces gelatin of the highest quality in terms of yield and protein content. This study shows that palm sap vinegar can be environmentally friendly and effective alternatives to replace HCl in gelatin production, with some adjustments to their concentration and application. Keywords: Acid concentration, Gelatin skipjack fish bones, Lime juice extract, Palm sap vinegar.
Co-Authors Agripina Agnes Bele Anastasia Grandivoriana Nomi Eny Idayati John Tibo Kana Tiri John Tibo Kana Tiri Ludia S Gasong Nomi, Anastasia Grandivoriana Senni J. Bunga Senni J. Bunga, Senni J.