Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Perikanan dan Kelautan
Ade Wiguna Nur Yasin
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PERUBAHAN SIFAT FISIKO –KIMIA DAGING LUMAT CUCUT DAN PARI AKBAT PENGARUH PENGKOMPOSISIAN DAN PENYIMPANAN DINGIN Santoso, Joko; Nur Yasin, Ade Wiguna; Santoso, Santoso
Jurnal Perikanan dan Kelautan Vol 12, No 01 (2007)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.12.01.1-7

Abstract

This experiment was carried out to study the effects of leaching, composting andchill storage of shark and stingray mince on the correlation to physico-chemistryproperties changes.Three times leaching of mince fish could reduce the ureacontents of shark and stingray were 88% and 100%, respectively; with the saltsoluble protein contents were 13.52% and 13.24%, respectively. Mince fishcompositioning of shark and stingray in proportion 25%:75% gave the highestvalue of gel strength (209.29 g.cm). During chill storage of mince fish,deterioration process still occurred that indicated by increasing value of acidityand contents of base volatile compounds i.e. total volatile base nitrogen (TVBN);and tri-methyl amine (TMA); and also decreasing content of salt soluble proteinand gel forming ability.
Charateristic Changes of Shark and Stingray Surimi as Affected By Compositioning and Chill Storage of the Mince Fish Joko Santoso; Ade Wiguna Nur Yasin; Santoso .
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.005 KB)

Abstract

This experiment was carried out to study the effects of leaching, compositioning, and chill storage of mince fish on the characteristic changes of surimi from shark and stingray as much as 88% and 100%, respectively; with the salt soluble protein contents were 13.52% and 13.24%, repectively. Mixture of mince shark and stingray in proportion of 25% : 75% (A1B A2) gave the highest value of gel strength being 209.29 g.cm in comparison with others composition. During chill storage , deterioration process still occurred as indicated by increasing value of acidity and content of base volatile compounds i.e. total volatile base nitrogen (TVBN) and tri-methyl amine (TMA); and also decreasing contents of urea and salt soluble protein. Deterioration process of mince fish also affected the physical characteristic of surimi i.e decreasing values of gel strength, water holding capacity (WHC), and colour (whiteness). Key word : chill storage, compositioning, mince-fish, shark, stingray, surimi
Co-Authors Joko Santoso Santoso . SANTOSO SANTOSO