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All Journal Media Teknologi Hasil Perikanan JURNAL PERIKANAN DAN KELAUTAN TROPIS
Albert R Reo
Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Languange, Linguistic, Communication & Media

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MUTU IKAN KAKAP MERAH YANG DIOLAH DENGAN PERBEDAAN KONSENTRASI LARUTAN GARAM DAN LAMA PENGERINGAN Reo, Albert R
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol 9, No 1 (2013)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.026 KB) | DOI: 10.35800/jpkt.9.1.2013.3451

Abstract

Ikan adalah salah satu sumber protein hewani yang tinggi (18-20%)untuk memenuhi nutrisi dan kesehatan yang baik untuk tubuh manusia. Tujuan dari penelitian ini adalah untuk mengetahui kadar air, lemak dan protein, serta mengetahui preferensi panelis level untuk ikan kakap merah asin. Hasil analisis kadar air produk dengan konsentrasi larutan garam 15% pengeringan 12 jam adalah 37,38% juga konsentrasi larutan garam 17% dengan pengeringan 12 jam adalah 33,71%. Itu berarti memiliki nilai kadar air dapat diterima dan memiliki kualitas yang baik. Hasil kadar protein produk kakap merah asin konsentrasi larutan garam 15% dengan pengeringan 8 jam si 17% dengan pengeringan 10 jam adalah 39,73% memiliki nilai kadar protein dapat diterima dan memiliki kualitas yang baik. Hasil uji organoleptik seperti tekstur, oder, preferensi dan konsentrasi memiliki nilai tinggi dengan konsentrasi larutan garam 15–17%, pengeringan 12 jam. Kata kunci: kakap merah, konsentrasi larutan garam, waktu pengeringan.   Fish is the one of animal protein it means have a importance in nutrition and health. Fish also one the resource animal protein most as a food. Fish have a high protein content is around 18-20%, that is why good for human body. The objective of this research is to know the water content, fat, protein and know the level preference panelis to the salted fish red snapper. The result of water content analysis product with con­centration salted solution 15% with during 12 hours is 37, 38% also concentration salted solution 17% with drying 12 hours is 33,71%. That means have water content value can accepted and have a good quality. The result of protein content the product red snapper salted concentration solution 15% with drying 8 hours si 17% with drying 10 hours is 39,73% have a protein content value can accepted and have a good quality. The result of organoleptic test like texture, oder, preference and concentration the average score have a highest value which the concentration 15–17% salted solution with drying 12 hours because for that treatment organoleptic mostly panelis like it. Keywords: red snapper, salt concentration, drying time.
PENGARUH BEBERAPA CARA KEMATIAN IKAN TERHADAP MUTU IKAN KAKAP (Lutjanus sp.) Reo, Albert R
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol 6, No 3 (2010)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.6.3.2010.159

Abstract

The handling of fishery products play an important role in exploiting fisheries production, which began handling the treatment of fish caught, on board, when landed, the market-the market, retailers get to the processing plant.  Storage temperature of fish plays an important role when the fish die. the use of low temperatures around 0oC after dead fish can extend the seizures (rigor mortis), lower enzymatic activity, bacterial, chemical and physical changes that can prolong the durable power of fish. How to fish death during arrest have a major influence on the process begins and the end of rigor mortis is consequential to the quality and durable power of fish.  This study aims to determine the influence of how the death of fish on fish lasting power during cold storage. benefits of this research can provide information on the manner of death a good fish. Research results snapper fitness level based on organoleptic testing with scores ranging between 4.8 to 50 with an average rating of 50, 45.7, 38.5, 26.2 for treated fish were injected / gancu, 50, 38.1, 10, 5.4 for fish a dead flounder.  Research results snapper fitness level based on the value-K test is: 25.78% injection treatment / gancu, 48.99% hit with a wood treatment on the head and the dead fish flounder 50.34%.  Fish snapper (Lutjanus sp.) who was arrested dikaramba Likupang waters, the organoleptic and value-K is still suitable for consumption and for processing raw materials.
Pengujian TPC, Kadar Air dan pH pada Ikan Tongkol (Euthynnus Affinis) Asap Cair Yang Disimpan Pada Suhu Ruang Upet, Emanuel; Salindeho, Netty; Reo, Albert R; Montolalu, Lita; Kaparang, Josefa T; Makapedua, Daisy M; Dotulong, Verly
Media Teknologi Hasil Perikanan Vol 9, No 2 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.2.2021.31144

Abstract

Mackarel Tuna fish (Euthynnus affinis) is a leading commodity as a source of food for people in North Sulawesi. The purpose of this study was to process mackarel tuna (Euthynnus affinis) using liquid smoke stored at room temperature and then tested the product quality, namely) water content, total plate count (TPC), and pH value. The results of the research the resulting moisture content ranged from 35.7 to 58.3%, according to the Indonesian National Standard (SNI) 2725: 2013 that the maximum water content of smoked fish with the maximum heat smoking method was 60%, the total plate count (TPC) was around The average total plate number of smoked fish produced is 0.52 x 10-4 to 2.83 x 10-5 cabbage / g, this value shows in accordance with SNI 2725: 2013 that the total plate number of smoked fish with the maximum heat smoking method is 5 x 104 kol / g, while the average pH value is 5.64, this value shows the pH of smoked fish is below neutral pH, so it can be concluded that the smoked fish contains acid. It is concluded that this research has fully met the requirements for public consumption so that it can be produced as a fishery product.
Co-Authors Kaparang, Josefa T Lita ADY Montolalu Makapedua, Daisy M Salindeho, Netty Upet, Emanuel Verly Dotulong, Verly