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All Journal AQUATIC SCIENCE & MANAGEMENT Jurnal Ilmu dan Teknologi Pangan
Agnes T. Agustin, Agnes T.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PEMANFAATAN JANTUNG PISANG (Musa paradisiaca) DENGAN PENAMBAHAN DAGING IKAN LAYANG (Decapterus sp.) PADA PEMBUATAN ABON [Utilization of Inflorescence of Banana (Musa Paradisiaca) With The Addition Of Scad Fish (Decapterus sp) on Making Abon] Aida, Yuannita; Mamuaja, Christine F.; Agustin, Agnes T.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 1 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

This study aimed to determine the effect of the concentration ratio of the shredded fish and inflorescence of banana organoleptic value and self-life this product. This research are carried out in three formulas, A1(75% inflorescence of banana : 25% shredded of fish), A2 (50% inflorescence of banana : 50% shredded of fish), and A3 (25% inflorescence of banana : 75% shredded of fish formula. Which are analysis at sensory evaluation to obtain the most preferred formula. Data analysis using a 3x3 factorial completely randomized design and repeat 3x. treatment was tested by using Annova 0,05 p. The result showed that the most preferred formula is was the formula A2. After 14 days storage in room temperature, the scores of TPC is 24.83 x 102, TBA is 0.3247 mg malonaldehid/100 g samples and pH 5.68. Storage up to 14 days, the formula A2 still has a good quality, based on the value of the TPC, TBA, and the pH is still according to standards set. Keywords:shredded fish, inflorescence of banana, sensory evaluation, rancidity
The use of fish dryer to improve the quality of dry salted anchovy (Stolephorus heterolobus) during storage Daeng, Ruslan A.; Onibala, Hens; Agustin, Agnes T.
AQUATIC SCIENCE & MANAGEMENT Vol 4, No 2 (2016): Oktober
Publisher : Graduate Program of Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.4.2.2016.14448

Abstract

Title (Bahasa Indonesia): Penggunaan alat pengering ikan untuk meningkatkan mutu ikan teri (Stolephorus heterolobus) asin kering selama penyimpanan Dried salted fish processing, in general, is still traditional, since it is drying directly without using a dryer so that the resulting product can be easily damaged and quickly contaminated by bacterial decay. The use of fish dryers to be one solution in addressing the problems in the processing of fishery products such as dried salted fish. The purpose of this study was to look at the benefits of using fish dryers to the quality of dried salted fish products from various storing methods. Results showed that during 1, 2, and 3 months storage of dryer-based salted fish, total TPC and total fungi were still in the quality standards condition and below the threshold. Panelist’s assessment reflected that organoleptic appearance, odor, flavor, and consistency of the dryer-based salted fish products still met standards established by National Standard of Indonesia. Jenis usaha pengolahan ikan asin kering, pada umumnya, masih bersifat tradisional melalui penjemuran langsung tanpa menggunakan alat pengering sehingga produk, yang dihasilkan, mudah rusak dan cepat terkontaminasi oleh bakteri pembusuk. Tujuan penelitian ini adalah untuk melihat manfaat penggunaan alat pengering ikan (tipe bongkar pasang) terhadap nilai mutu dari produk ikan teri asin kering, yang dihasilkan dengan berbagai metode penyimpanan. Hasil penelitian menunjukkan bahwa total TPC dan total kapang ikan teri asin kering, yang dikeringkan menggunakan alat pengering, masih sesuai dengan standar mutu dan jauh dari ambang batas. Hasil penilaian panelis terhadap nilai organoleptik kenampakan, bau, rasa, dan konsistensi pada produk ikan teri asin kering, yang dikeringkan dengan menggunakan alat pengering, secara keseluruhan, masih sesuai dengan standar mutu organoleptik yang ditetapkan oleh Standar Nasional Indonesia (SNI).
Co-Authors Christine Mamuaja Hens Onibala Ruslan Daeng Matteru, Ruslan Daeng Yuannita Aida