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Muliadin Muliadin
Sekolah Tinggi Perikanan dan Kelautan Palu
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Pengolahan Pangan

 1 
EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT Muhamad Musbah; Rahmi Fitriawati AM; Yeldi S Adel; Muliadin Muliadin
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.8

Abstract

Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.
PENGARUH KONSENTRASI PROTEIN IKAN LELE TERHADAP KANDUNGAN KIMIA DAN ORGANOLEPTIK KERUPUK IKAN Rahmi AM Fitrawati; Muhamad Musbah; Muliadin Muliadin; Roni Hermawan; Renol Renol; Mohammad Akbar
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.10

Abstract

Catfish is one of potential fisheries products in Central Sulawesi, but this fact is not in line with community consumption level. Catfishes contain protein and fatty acid which are good for health. The use of catfishes as fish chips become one of the way out to increase the community consumption level. This research aims at knowing the effect of catfishes protein concentration toward chemical content (water content, ash content) and organoleptics. The research result shows that the treatment of catfishes protein concentration is unsignifficantly effect the water and ash content, besides the result of hedonic test shows that the concentration signifficantly effect the taste, the smell and the texture of catfish chips but unsignifficanly effect the colour of it. The treatment by adding 200 g of catfish was being the panels’ most favorite treatment with a score of 4.5 or with the rounding 5 indicated as favored.
Co-Authors Mohammad Akbar Muhamad Musbah Muhamad Musbah Rahmi AM Fitrawati Rahmi Fitriawati AM Renol Renol Roni Hermawan Yeldi S Adel