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Susi Lestari
Department of Fisheries Product Technology, faculty of Agriculture, Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry

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Karakteristik Saus Jeroan Cumi-Cumi dengan Penambahan Karagenan Sebagai Stabilizer Chindya Lucky Pratiwi; Susi Lestari; Indah Widiastuti
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15418

Abstract

Utilization of squid (Loligo sp) viscera waste with high levels of production and consumption of squid in the community. This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statistical data analysis and Kruskal-wallis method for non-parametric statistical data analysis. In this experiment, there were 4 treatments with 3 replications. The parameters used consisted of chemical parameters (moisture content, ash content, protein content, and carbohydrate content), physical analysis (viscosity and total dissolved solids) and sensory analysis (appearance, aroma, taste and consistency). The results showed that the squid viscera sauce with the addition of carrageenan had a significant effect on moisture content, ash content, protein content, carbohydrate content, viscosity and total dissolved solids. The sensory analysis results showed that the treatment had a significant effect on the appearance and consistency values, but had no significant effect on smell and taste values of the resulting squid viscera sauce.
Perendaman Pempek dengan Larutan Kitosan sebagai Edible Coating dan Pengaruhnya terhadap Umur Simpan Puspa Ayu Pitayati; Herpandi Herpandi; Susi Lestari; Siti Ayu Ulfadillah
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.14418

Abstract

Pempek yang disimpan pada suhu ruangan memiliki umur simpan yang relatif singkat dan mudah mengalami kemunduran mutu produk. Pada penelitian ini pempek dilapisi oleh larutan kitosan 2% dengan perbedaan waktu perendaman (0, 10, 20, 30 menit) guna mengetahui pengaruh larutan kitosan sebagai coating pempek terhadap lamanya penyimpanan pempek pada suhu ruangan. Metode penelitian menggunakan rancangan split plot utama dengan 2 faktor perlakuan dan tiga kali pengulangan. Faktor perlakuan meliputi perbedaan waktu penyimpanan pada suhu ruangan (T0 = 0 hari, T1 = 2 hari, T3 = 3 hari, T4 = 4 hari) dan waktu perendaman pempek pada larutan kitosan (R0 = 0 menit, R1 = 10 menit, R3 = 20 menit, R4 = 4 menit). Untuk parameter pengamatan berupa kadar air, derajat keasaman (pH), kadar protein, Total Plate Count (TPC), Total Volatil Base (TVB), serta uji organoleptik. Hasil penelitian diperoleh nilai kadar air, pH, kadar protein, TPC dan TVB berpengaruh nyata terhadap kedua faktor perlakuan (T dan R). Begitu juga interaksi antara kedua faktor perlakuan berpengaruh nyata terhadap nilai pH, TPC dan TVB. Hasil Uji Kruskal Wallis waktu perendaman larutan kitosan sebagai coating pempek dengan nilai sensori pempek berpengaruh tidak nyata terhadap rasa pempek, namun berbeda nyata terhadap parameter tekstur, kenampakan, aroma, maupun warna pempek.
Pengaruh Kondisi Post Mortem Ikan Patin (Pangasius Djambal) dengan Kematian Menggelepar yang Disimpan pada Suhu Berbeda Terhadap Mutu Filletnya Susi Lestari; Ace Baehaki; Imam Mahdi Rahmatullah
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11005

Abstract

This study aimed to determine the quality of differences in catfish fillets made in the pre rigor, rigor mortis, and post rigorstage. This research is divided into 2 stages, the preliminary research stage and further research. Data processing is carried out quantitatively by analyzing parametric statistical data with Anova and non parametric tests with the Kruskal Wallis test. The parameters of this study include stiffness index, pH value, TVB and organoleptic test. Preliminary research results on catfish at the meeting room temperature pre rigor, rigor mortis, and post rigor are interrelated at 0, 1.5, 9 hours with rigor index values of 0%, 27%, 5% and time of pre rigor and rigor mortis at cold temperatures at 0 and 6 hours with rigor index values of 0% and 70%.. In the main study it was shown that all TVB comparisons are significantly different and at pH values all are significantly different except for cold temperature pre rigor and post rigor comparisons. The results of organoleptic fillets showed significantly different results in the comparison of rigor mortis and post rigor phases in the part of testing the appearance of meat integrity and color appearance of filllet meat at cold temperatures.
Co-Authors Ace Baehaki Chindya Lucky Pratiwi Herpandi . Imam Mahdi Rahmatullah Indah Widiastuti Puspa Ayu Pitayati Siti Ayu Ulfadillah