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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH EnviroScienteae JMM (Jurnal Masyarakat Mandiri) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Yuspihana Fitrial
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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KUALITAS TERASI UDANG DENGAN SUPLEMENTASI PEDIOCOCCUS HALOPHILUS (FNCC-0033) Nooryantini Sutikno; Yuspihana Fitrial; Rita Khairina
Fish Scientiae Vol 1 No 1 (2011): Issue June-Fish Scientiae Journal
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.963 KB)

Abstract

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0 x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value total microbe and total lactid asid bacteria show that had been formed at 21th days fermentation. The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.
Analysis of Volatile Component Profile of Bekasam Seluang Fish (Rasbora argyrotaenia Herni Noormaliani; Yuspihana Fitrial; Agustiana
Grouper Vol. 16 No. 2 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i2.367

Abstract

Seluang fish is a freshwater fish commonly found in Southeast Asian waters, including Indonesia. Fermentation, autolytic and enzymatic degradation of protein and fat produce volatile compounds such as organic acids, carbonyls, nitrogen compounds, and sulfur. The research aims to analyze the identification of volatile compounds in bekasam seluang fish. The research was conducted at the Integrated Laboratory, Lambung Mangkurat University, Banjarbaru, using a four-treatment design and three replications, namely: O (without roasted rice), A (50% roasted rice), B (60% roasted rice), and C (70% roasted rice). Analysis of volatile components was carried out using Gas Chromatography-Mass Spectrometry (GC-MS), an instrumental technique for separating and identifying compounds in complex samples. Volatile components using GC-MS Headspace revealed that the addition of roasted rice affected the complexity of the volatile compounds formed. The higher the concentration of roasted rice, the more volatile compounds typical of fermentation were formed, such as pyrazine, methanol, methyl uronate, and isoleucinol. The 60% roasted rice treatment produced the most complex but balanced volatile compound profile, while 70% produced compounds with a strong aroma but potentially masked the characteristic aroma of fish.
Co-Authors Agung Nugroho Agustiana Fatmawati Fatmawati Herni Noormaliani I Komang Gede Wiryawan Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Komang G Wiryawan MADE ASTAWAN Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Sutikno Raudatul Dahliana Safitri Rita Khairina Rizqina Ananda Putri Soewarno S Soekarto Soewarno Soekarto Tutik Wresdiyati Yasmin Finivera Putri