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All Journal JITEK (Jurnal Ilmiah Teknosains) International Journal of Advance Tropical Food (IJATF)
Eva Mayasari
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Mechanical Engineering Medicine & Pharmacology Veterinary

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KARAKTERISTIK SENSORIS DAN KIMIA BUMBU INSTAN DARI FORMULASI BUMBU HERBAL MENGGUNAKAN MALTODEKSTRIN DAN TWEEN 80 PADA PROSES PENGERINGAN Eva Mayasari; Jessi Manalu
Jurnal Ilmiah Teknosains Vol 5, No 1 (2019): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.944 KB) | DOI: 10.26877/jitek.v5i1.3659

Abstract

The study was aimed determining the best sensory characteristic on herb seasoning extract with the concentration  vary salt added and determined of maltodextrin and tween 80 added on  leaf of  instant herbs seasoning using foam mat drying method. This study used a Completely Randomized Design (CRD) which is (1) salt concentration; 0,4%, 0,6% and 0,8%, (2) concentration of maltodextrin and tween 80; 5:0,5% ; 10:0,5% ; 15:0,5% ; 5:1% ; 10:1% ; 15:1%. The observed parameters in this study were sensory characteristics statistically using ANOVA (α=5%) and Duncan (α=5%). The results showed that the higher of concentration salt on formulation seasoning herb extract the higher panelists' preference. The treatment of 5% maltodextrin and 1% tween 80  was the best treatment of instant herbs seasoning based on panelists preference. The sensory value were aroma of 4,4 (neutral) and taste of 4.8 (slightly like).
Detection of Formalin Content And Quality Properties of Snakehead (Channa striata) Dried Salted Fish From The Traditional Markets In Pontianak City In Indonesia Eva Mayasari; Muhammad Azlan; Tri Rahayuni
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4930

Abstract

The snakehead fish (Channa striata) dried salted fish is one of the freshwater salted fish favored by local people in Pontianak city, West Kalimantan, Indonesia. The aim of this research was to identify the formalin content and status of the quality properties of the Snakehead dried salted fish in the traditional markets in Pontianak city. Sampling is carried out in five traditional market selected i.e. Mawar, Dahlia, Puring, Kenanga dan Flamboyan. The determination of formalin was carried out by qualitative and quantitative methods using the Schiff reagent. All the samples are appropriate with SNI standard in salt content ranged from 7,08-8,49% and water content ranged from 36,66 – 39,04%. The level of panelists acceptance for appearance score ranged from 6,70–7,06 (whole, clean, slight dullness), the odor score ranged from 6,26 – 6,93 (neutral, slight odor additive - slight natural odor, slight odor additive), and the texture score ranged from 6,48 – 7,36 (solid, some loss of elasticity-very firm, some loss of elasticity). All the samples are contained formalin ranged from 0,64-0,83 ppm. The total plate count (TPC) of the samples was found ranged from 2,1 x 107 - 7,0 x 107 Cfu/g.  
Co-Authors Jessi Manalu Muhammad Azlan Tri Rahayuni