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K. Nugroho
Kalbe Farma, Surabaya-Indonesia, Gedung Enseval Jl.Berbek Industri VII No.6-10 Waru, Sidoarjo, East Java
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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THE EFFECT OF STORAGE ON PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FISH WASTE ACIDIFIED USING FERMENTED VEGETABLES WASTE EXTRACT Sulistiyanto, B.; Nugroho, K.
Journal of the Indonesian Tropical Animal Agriculture Vol 36, No 2 (2011): (June)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.36.2.114-119

Abstract

Fish waste (“ikan rucah”) is part of discarded fishing product, which is composed by non-foodcategorized fish (NFC-fish). Quality of NFC-fish meal that was made by dipping in extract of fermentedvegetable’s waste has been reported better than commercial fish meal, but the effect after storingremained in question. Experiment was conducted to study the effect of different time of storing onphysic-organoleptical, chemical and microbiological characteristics of the acidified NFC-fish meal thatwas made by dipped in extract of fermented vegetable’s waste (FVW-exctract). The NFC-Fish wassoaked in the FVW-exctract by the ratio 1:1 (w/v) for 4 hours, and then it was dripped out and dried. Thedried fish was ground passed through 20 mesh, kept into plastic bags and stored at the room temperature(23-25 °C and 70-80% RH) for 0, 1, 2 and 4 months. Physic-organoleptical, chemical and biologycalcharacteristics were parameters observed. Experiment was conducted by completely randomized design(CRD). Data were analysed by the GLM of SAS. Actual number of moisture, crude protein, extractether, and proteolytic bacteria of fish meal were significantly influenced by time of storing (P<0.05).Dipping NFC-fish in the FVW-exctract effectively maintain the physical characteristics, pH, moisture,crude protein, extract ether and the number of proteolytic bacteria of fish meal up to 2 months ofstorage. Dipping NFC-fish in the FVW-exctract provide better characteristics on physical, chemical andmicrobiologycal than the commercial fish meal at the same condition of storage.
PHYSICAL AND MICROBIOLOGICAL PERFOMANCES OF ACIDIFIED FISH MEAL MADE BY DIPPING INTO EXTRACT SOLUTION OF SAUERKRAUT Sulistiyanto, B.; Nugroho, K.
Journal of the Indonesian Tropical Animal Agriculture Vol 34, No 4 (2009): (December)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.34.4.248-252

Abstract

An experiment was conducted to examine the influence of soaking time into extract solution ofSauerkraut on physic and microbial performances of acidified fish meal. Sauerkraut extract (LPS'ssollution) was made by fermentation of wastes vegetable market for 6 days. The LPS-extract was used toacidify " ikan rucah" by the method of dipping for 0, 4 and 8 hours. Changes in pH, the total number ofbacteria, fungi and proteolytic bacteria, moisture content, odor, colour and texture were parametersobserved. Results of experiment showed that total bacteria, fungi and proteolytic bacteria of acidifiedfish meal significantly influenced by soaking time (p <0.05). No significantly effect was shown to thephysically performance. LPS-extract in the soaking effectively reduced content of total bacteria, fungiand proteolytic's bacteria in fish meal.
Co-Authors B. Sulistiyanto