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All Journal Samakia: Jurnal Ilmu Perikanan
Ramli Ramli
Program Studi Pengolahan Hasil Perikanan, Akademi Perikanan Ibrahimy
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Other

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PENGARUH INOKULUM LACTOBACILLUS PLANTARUM 1A-2 DAN 1BL-2 TERHADAP KUALITAS SILASE LIMBAH IKAN TUNA (Thunnus atlanticus) Ramli Ramli
Samakia : Jurnal Ilmu Perikanan Vol 5 No 1 (2014): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (73.458 KB) | DOI: 10.5281/jsapi.v5i1.213

Abstract

One effort to the waste treatment is through the process of making fish silage. The main BAL cultures used in research adalah Lactobacillus-2 1BL plantarum and Lactobacillus plantarum 1A-2 obtained from the microbiology laboratory University School of Medicine Brawijaya. Waste tuna obtained from PT. Beeje Food Probolinggo. Treatment applied by varying the addition of lactic acid bacteria inoculum (0%, 0.1%, 0.3%, 0.5% and 1% (v / w)), either as a single inoculum (L. plantarum 1BL- 2 or L. plantarum 1A-2) and as an inoculum mixture (L. 1BL plan-indigo-2 and 1A-2) .Parameter measured as good quality silage is: dry matter (% DM), ash (%), organic matter (% BO), silage temperature (0C), the percentage of damage to silage, pH, the amount of BAL (log 10 cfu). From this study showed that the use of Lactobacillus plantarum inoculum 1A-2 and Lactobacillus plantarum 1BL-2 with different variations and concentrations provides good enough influence on the quality of silage as feed for fish. Single inoculum 1A-2 produces a lower pH (3,67- 4,18) and lactic acid content of 0.30 to 0.34 mg mL-1. In all treatments, the level of damage is quite small (<5%). Loss of dry matter, with the addition of a single inoculum provide a relatively small number of loss is 1BL-2 (0.01 to 3.97%) and 1A-2 (0.31 to 5.18%). Inoculum concentration treatments do not provide a real difference to the quality of silage, making it the smallest concentration at 0.1% v / w which is recommended to be added to the silage-making.
KARAKTERISTIK ORGANOLEPTIK BISKUIT DENGAN FORTIFIKASI ABON IKAN SALMON (Oncorhynchus nerka) Ramli Ramli
Samakia : Jurnal Ilmu Perikanan Vol 5 No 2 (2014): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.932 KB) | DOI: 10.5281/jsapi.v5i2.277

Abstract

This study uses a randomized complete block design (RAK) with one treatment factor is proportion of shredded salmon and wheat flour. There are seven levels of the proportion of shredded salmon and wheat flour, which is 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80%, 25%: 75%, 30%: 70% and 35% : 65%. Seventh proportion of shredded salmon and wheat flour were repeated 3 times so that there are 21 experimental unit. Analysis biscuits were first done of organoleptic analysis include color, aroma, flavor and texture to get the best treatment with the number of trained panelists as many as five people. The best treatment is obtained and then carried to the 20 respeonden preference test to determine consumer acceptance and chemical analysis covering the water content, protein content, fat content, ash content, and carbohydrate content. From this research result that the biscuits with the proportion of fish meal 5% and wheat 95% produce the best biscuits on the results of organoleptic test with an average value of preference for color 5:30 (love), the average value of preference for the scent of 5.50 (like), a mean value of preference for sense of 5.60 (like), and the average value of preference for the texture 5:30 (love). Chemical test results biscuits best treatment had 3.87% moisture content, protein content 12:54%, ash content of 1.67%, 15:32% fat, and carbohydrate content of 66.38%.
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