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Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting

DETEKSI CEMARAN Salmonella sp. PADA KOMODITAS TUNA, TONGKOL DAN CAKALANG (TTC) YANG DIJUAL DI PASAR INPRES DI DAERAH ISTIMEWA YOGYAKARTA Ratnaningtyas, Susi; Wahyudi, Dzikri; Wulansari, Devi; Utami, Wayah Putri
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 7, No 2 (2023): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v7i1.13622

Fish is a nutrition source, mainly protein, which is easily decomposed as a result of bacterial and enzyme activity. Therefor its fish after harvest if it is not done properly will cause the fish to become damaged quickly and experience a decrease in quality because fish is a type of food that is easily subject to biological damage and is susceptible to microbial contamination (Christanti and Azhar, 2019). Incorrect handling will lead to decreased product quality. Cross contamination is one result of poor handling processes, so that the product is contaminated by pathogenic bacteria. One of the pathogenic bacteria, namely Salmonella sp. which needs to be considered for its presence in fishery products, both fresh and frozen (Ijong, Berhimpon and Sumampow, 2015). The purpose of this research is to determine the contamination of Salmonella sp. and the prevalence of contamination in Tuna, Cob and Skipjack (TTC) commodities. Final Practical Work (KPA) will be held from 14 March to 10 June 2022 at the Fish Quarantine Station, Quality Control and Safety of Fishery Products in Yogyakarta, located in Sleman Regency, Yogyakarta. The samples tested were 19 fresh fish products in the Tuna, Cob and Cakalang (TTC) commodities. Microbiological quality testing of fishery products, both fresh and frozen, needs to be carried out in order to guarantee food safety for the community. Test procedure for Salmonella sp. using conventional methods in accordance with SNI 01-2332.2-2006, which includes pre-enrichment, enrichment, isolation of bacteria or selective, observation of typical Salmonella colony morphology, isolation of pure culture of Salmonella and biochemical tests. The test results showed that all fresh fish samples taken from the InPres market in the Yogyakarta area were negative for Salmonella sp. and the prevalence is 0%. The application of good sanitation and hygiene will prevent contamination of pathogenic bacteria and still maintain the cold chain to inhibit enzyme reactions found in the fish's body. Bacterial contamination Salmonella sp. usually found in fishery products, agriculture and food products

Addition of Milkfish (Chanos chanos) Bone Meal into the Churros Product Soeprijadi, Liliek; Ratnaningtyas, Susi; Cahyani, Fahtia Dwi
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8342

Milkfish production in Karawang in 2016 was 19,166 tonnes which resulted in high bone waste. Therefore, there is a need for innovation in the utilisation of milkfish bone meal as a nutritional enhancer for churros products. The purpose of this study was to determine the process flow of making churros with the addition of milkfish bone meal, determine the quality of hedonic test, determine the chemical quality of microbiological levels, determine the appropriate packaging and business analysis of churros. Churros were made in four treatments with formulations F0 without the addition of milkfish bone meal, F1 2.5%, F2 5%, and F3 7.5%. The results showed that hedonic testing of churros with F3 was the best formulation with a moisture content of 5.73%, the highest moisture content was 37.9% in F0. Ash content in F0 0.56%, F1 2.26%, F2 2.83%, F3 4.13. The calcium content in sample F0 was 10.8.99 mg/100g, F3 1470.71 mg/100g. The results of phosphorus testing on churros, sample F0 as much as 982.2 mg / kg, while in F3 has a phosphorus content of 6,516.75 mg / kg. The ALT test results on F0 and F3 churros have met the SNI 8372: 2018 standard with a value of 2.5 x 103 colonies/gram in all samples. The results of the business analysis of milkfish bone meal churros are said to be feasible with a selling price of 45,000 per package.

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