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Indah Widiastuti
Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya, Ogan Ilir 30662 Sumatera Selatan Telp./Fax. (0711) 580934
Agriculture, Biological Sciences & Forestry

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Pengaruh Jenis Asam dan Lama Marinasi Terhadap Karakteristik Sensoris, Mikrobiologis, dan Kimia Naniura Ikan Nila (Oreochromis Niloticus) Okta Julvin Tarigan; Susi Lestari; Indah Widiastuti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3939

Abstract

The purpose of this research was to investigate the sensory, microbiological and chemical characteristics of naniura tilapia (Oreochromis niloticus) with different types of acid and marinade time. The research was conducted on May until October 2015. This research used a Factorial Randomized Block Design (FRBD) two factors, the type of acid factor (Jungga citrus, lime, and citric acid) and marinade time factor (3 hours and 5 hours). Each treatments was replicated three times. The attributes observed were sensory test, pH, water content, and microbiological/TPC. Proximate and amino acid analysis will be done for all 3 hours marinade treatment. The results of organoleptic test showed that treatment of acid type and marinade time did not significantly affect the appearance and meat consisten but significantly affect on taste and aroma. The results of analysis TPC Jungga citrus treatment with lime showed the same value. While the value of TPC citric acid was higher but still safe for consumption. The results of proximate analysis for the three types of acid showed that Jungga citrus is the best nutrient content that the water content 63.25%, ash content 3.46%; 7.40% fat content, protein content 25.90% and carbohydrate 0.98 %. Analysis of the amino acid profile in naniura produced 17 amino acids, 9 essential amino acids and 8 non-essential amino acids
Karakteristik Fisiko-Kimia dan Sensori Kerupuk Pangsit dengan Kombinasi Tepung Ikan Motan (Thynnichthys thynnoides) Riyan Saputra; Indah Widiastuti; Rodiana Nopianti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3944

Abstract

The purpose of the research was to know physicochemical and sensory characteristic of dumplings with combination of carp fish meal. The research was conducted on February until March 2016. The research method was used randomized block design (RBD). The treatments were 0%, 2.5%, 5%, 7.5%, 10%, and 12.5% of fish meal. The parameters of this reseach were chemical analysis such as water content, ash content, protein content, lipid content, carbohydrate content, and calcium; physical analysis were elasticity; colour and sensoric analysis (colour, taste and texture). The results showed that treatment gave significant effect on water content, ash content, protein content, carbohydrate content, and calcium; chroma, hue and sensoric analysis (colour, taste, and texture), but there were no effect on lipid content, and lightness. The water content 1.09%-2.86%, ash 1.66%-8.48%, protein 5.92%-12.79%, charbohidrat 41.14%-63.26%, calcium 35.88%-50.90%. The croma of this dumplings crackers were 10.40-24.20%, hue 55.30%-73.70%, texture 501.5-826.7. Colour sensory analysis of dumplings crackers were 2.18-4.18, taste 2.20-4.16, texture 2.62-4.28. The best treatment was A2 (5% combination carp fish meal).
Co-Authors Okta Julvin Tarigan Riyan Saputra Rodiana Nopianti Susi Lestari