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All Journal International Journal of Advance Tropical Food (IJATF) Teknologi dan Industri Pertanian Indonesia
Tri Rahayuni
Tanjungpura University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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Detection of Formalin Content And Quality Properties of Snakehead (Channa striata) Dried Salted Fish From The Traditional Markets In Pontianak City In Indonesia Eva Mayasari; Muhammad Azlan; Tri Rahayuni
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4930

Abstract

The snakehead fish (Channa striata) dried salted fish is one of the freshwater salted fish favored by local people in Pontianak city, West Kalimantan, Indonesia. The aim of this research was to identify the formalin content and status of the quality properties of the Snakehead dried salted fish in the traditional markets in Pontianak city. Sampling is carried out in five traditional market selected i.e. Mawar, Dahlia, Puring, Kenanga dan Flamboyan. The determination of formalin was carried out by qualitative and quantitative methods using the Schiff reagent. All the samples are appropriate with SNI standard in salt content ranged from 7,08-8,49% and water content ranged from 36,66 – 39,04%. The level of panelists acceptance for appearance score ranged from 6,70–7,06 (whole, clean, slight dullness), the odor score ranged from 6,26 – 6,93 (neutral, slight odor additive - slight natural odor, slight odor additive), and the texture score ranged from 6,48 – 7,36 (solid, some loss of elasticity-very firm, some loss of elasticity). All the samples are contained formalin ranged from 0,64-0,83 ppm. The total plate count (TPC) of the samples was found ranged from 2,1 x 107 - 7,0 x 107 Cfu/g.  
Kajian Lama Penyimpanan Asam Pedas Ikan Lele Menggunakan Standing Pouch Aluminium Foil Nurul Afiqah; Lucky Hartanti; Tri Rahayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.32205

Abstract

Catfish (Clarias sp.) is a potential freshwater fish to be developed into traditional West Kalimantan food, namely Asam Pedas. The products short shelf life is only about 1-2 days, so the right packaging technology is needed to extend its shelf life. This research uses catfish as the main ingredient and aluminium foil standing pouch packaging. This study aimed to determine the physicochemical characteristics of Asam Pedas Ikan Lele in aluminium foil standing pouch packaging during storage. The length of storage used was 0, 5, 10, 15, 20, and 25 days. The parameters observed were pH value, thiobarbituric acid (TBA), total plate count (TPC), and sensory in color, aroma, and texture. The results showed that the length of storage significantly affected the pH value. The total number of microbes that meet the maximum limit of microbial contamination in food is stored for 15 days at 3,1 x 104 CFU/ml. Sensory results showed that the length of storage on days 5 and 10 was not significantly different, while the length on 15, 20, and 25 days was significantly different in color, aroma, and texture.
Co-Authors Eva Mayasari Lucky Hartanti Muhammad Azlan Nurul Afiqah