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All Journal Andalasian International Journal of Agricultural and Natural Sciences Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Ayu Diana
Politeknik Tanjungbalai
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) Ayu Diana; Marnida Yusfiani; Anggi Anshori
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.319 KB) | DOI: 10.25077/aijans.v3.i01.55-65.2022

Abstract

One of the problems that often arise in the fisheries sector is to maintain quality. Chitosan as a natural preservative is an alternative because it is synthesized from shrimp shells and from invertebrate animal shells. Shrimp shell containing chemical compounds chitin and chitosan is a waste that is easily obtained and available in large quantities, which has not been utilized optimally, therefore it is necessary to utilize shrimp waste into chitosan as a preservation of freshness quality in tilapia. Realizing healthy food ingredients and types of preservation that are safe for the human body is the first step to improve a better quality of life. This study aims to determine the benefits of artificial chitosan as a preservative to improve the quality of freshness in tilapia (Oreochromis niloticus). The method in this research is an experimental method by preserving tilapia (Oreochromis niloticus) with different immersion times of artificial chitosan. The design carried out was a completely randomized non-factorial design. The observed parameters were the organoleptic test, the TVB test, and the test of the peroxide results from all tests showing that three hours of submersion was better than 1 and 2 hours of substation, all in relation to 7, 9 and 11 hours of observation. A seventh-hour observation is picking up no difference between 1, 2 and 3 hours of submersion.
Pengaruh Lama Pemasakan Terhadap Karakteristik Ikan Lele (Clarias batrachus) Asap Cair Muhammad Zakiyul Fikri; Ahmad Fauzan Lubis; Ayu Diana; Elvi Suardi
JURNAL RISET RUMPUN ILMU HEWANI Vol. 3 No. 2 (2024): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v1i2.967

Abstract

Ikan asap merupakan salah satu produk olahan yang digemari konsumen baik di Indonesia maupun di mancanegara karena rasanya yang khas dan aroma yang sedap spesifik. Penelitian ini bertujuan untuk mengetahui pengaruh lama pemasakan terhadap karakteristik ikan lele (Clarias batrachus) asap cair dan mengetahui penerimaan konsumen melalui uji hedonik serta mengetahui hasil uji proksimat terhadap produk ikan asap cair. Metode yang digunakan dalam penelitian ini terdiri dari tiga tahapan. Tahapan I merupakan tahap preparasi bahan baku. Tahapan II yaitu tahap pembuatan ikan lele (Clarias batrachus) asap menggunakan asap cair dengan tiga perlakuan terhadap lama pemasakan yaitu ( A1 = 12 jam, A2 = 24 jam, A3 = 36 jam), selanjutnya tahapan III adalah tahap pengujian. Pengujian yang dilakukan dalam penelitian ini adalah pengujian hedonik dan pengujian proksimat ikan lele (Clarias batrachus) asap. Data dianalisis menggunakan Analysis of Variance (ANOVA) pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan lama pemasakan memberikan pengaruh yang nyata (p<0,05) terhadap karakteristik ikan lele (Clarias batrachus) asap cair. Hasil terbaik adalah perlakuan A3 dengan lama pemasakan selama 36 jam pada suhu 65 ℃ dengan nilai kadar air 10,5%, kadar abu 2,8%, kadar lemak 17,2%, kadar protein 37,47%, karbohidrat 32,03%, kenampakan 6,31, aroma, 6,31, rasa 5,29 dan tekstur 5,71.
Co-Authors Ahmad Fauzan Lubis Anggi Anshori Elvi Suardi Marnida Yusfiani Muhammad Zakiyul Fikri