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Susi Lestari
Teknologi Hasil Perikanan, Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry

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Uji Pengaruh Suhu Pengeringan pada Karakteristik Kimia dan Sensori Kaldu Bubuk Kepala Ikan Gabus (Channa striata) Akhmad Sobri; Herpandi Herpandi; Susi Lestari
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5840

Abstract

The purposes of this research was to investigate the proximate content, amino acid content and sensory snakehead fish (Channa striata) powder broth with the effect of drying temperature. The research was conducted on April 2016 to August 2016. The research method was used randomized block design (RBD). Drying temperature treatment used 50 oC, 60 oC and 70 oC. The parameters of this research was proximate analysis such as water content, ash content, protein content, lipid content, and carbohydrate content while for amino acid analysis only to find out the amount of essential amino acids and non-essential course and analytical sensory (appearance, flavor, texture, color and taste). Proximate content gave significant effect on protein content and there was no effect on water content, ash content, fat and carbohydrate content. Gave significant effect on sensory analysis (appearance, flavor, texture, color and taste). The concentration of protein content of the resulting broth powder ranges from 11.99% to 20.94%, there are eight types of essential amino acids and 7 types of non-essential amino acids while sensory analysis produced for sightings range from 3.72 to 4.52, flavor range between 3.8 to 4.32, textures range from 3.52 to 4.4, color range from 1.88 to 3.8 and taste range from 3.84 to 4.4.
Pengaruh Pemberian Kuat Arus Listrik Terhadap Tingkat Kelulusan Hidup pada Transportasi Kering Benih Ikan Lele (Clarias sp.) Rendy Primadona; Susi Lestari; Ace Baehaki
Jurnal FishtecH Vol 6, No 2 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i2.5846

Abstract

The purpose of this research was to know the effect of electric current on the survival rate of Fry finger in dry transportation. This research was conducted at the Aquaculture Laboratory in Aquaculture Study Program of Agriculture Faculty, Sriwijaya University, Indralaya on April and September 2016. The research was conducted using a completely randomized design (CRD) with three treatments and three replications. The stunned fry finger was put in styrofoam and brought for 2 hours. The parameters observed in this study were the number of unconscious fry finger, duration to be conscious, the number of recovered fry finger, and the survival rate. The results showed that stunning with different electric currents had a significant effect on the number of unconscious fry finger of which the largest number was on the current of 0.07A at 96.67%. The fastest duration to be conscious was on 0.05A at 46.67 seconds. The largest number of conscious fry finger at 66.67% was on the current of 0.05A. The best treatment with the survival rate reached 66.67% was obtained by the low current of 0.05A, while the lowest percentage of fry finger viability with the rate 46.67% was reached by the highest current, 0.07A.
Co-Authors Ace Baehaki Akhmad Sobri Herpandi . Rendy Primadona