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Haryati, Kristina
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Pengaruh Konsentrasi Gelatin Tulang Tuna sebagai Edible Coating terhadap Stabilitas Lipid Ikan Asap Selama Penyimpanan Kristina Haryati; Sara Umbekna; Efray Wanimbo; Sultan Rafif; Naeni Weya
Jurnal Ragam Pengabdian Vol. 3 No. 3 (2026): September-Desember In Progress
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/9mnfxw90

Abstract

Smoked fish is a high-value fishery product with distinctive sensory characteristics; however, its quality may deteriorate during storage due to lipid oxidation, resulting in nutritional and physicochemical changes. Edible coating is a potential approach to retard oxidation by limiting the exposure of fish products to oxygen. This study evaluated the effectiveness of tuna bone gelatin-based edible coatings at different concentrations in inhibiting lipid oxidation in smoked fish, based on free fatty acid (FFA) content, peroxide value, and acid value. Tuna bone gelatin was formulated into edible coatings at concentrations of 3% and 6% and applied to smoked fish using a dipping method. Samples were stored at room temperature for 0, 2, and 4 days. Oxidation parameters were analyzed according to AOAC procedures. Data were analyzed using ANOVA at a significance level of 5%, followed by Duncan’s multiple range test. The results showed significant differences (P < 0.05) in oxidation parameters due to coating concentration and storage duration. The 6% gelatin coating provided the greatest protective effect, maintaining the lowest oxidation levels after 4 days, with FFA, peroxide value, and acid value of 3.06%, 5.50 meq/kg, and 6.08 mg KOH/g oil, respectively. Thus, tuna bone gelatin-based edible coating has potential as a biodegradable material for delaying lipid oxidation and improving the storage stability of smoked fish.
CHARACTERISTICS OF SARDINE FISH OIL EMULSION (Sardinella sp.) FLOUR BY-PRODUCT DURING STORAGE Kristina Haryati
Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1545

Abstract

Sardine fish oil, which is mostly considered useless, is actually very beneficial because itcontains various omega-3 fatty acids, especially EPA and DHA so that fish oil is made into anemulsion product. Emulsion is a two-phase system in which small droplets of one liquid aredispersed into another liquid. The purpose of this study was to determine the characteristics ofthe best emulsion formula for 30 days of storage. The methods in this study include the stageof determining the emulsion formula, and the emulsion testing stage. In making the emulsionformula, the types of emulsifiers used were Carboxymethyl Cellulose (CMC) and lecithin witha ratio of 1: 1; 1: 2; 3: 1; and 3: 2. The tests carried out included viscosity, pH, and percentstability. The results showed that the highest viscosity, pH, and percent stability tests during 30days of storage were in formula 3: 1 and the lowest in formula 1: 2. During 30 days of storage,there was a decrease in the viscosity, pH, and emulsion stability values for all formulas. Thisfinding shows that the best emulsion formula uses CMC and lecithin emulsifiers, namely 3:1.Thus, this study shows that sardine fish oil emulsion has the potential to be developed into anemulsion product using the existing formula
Co-Authors Albertina Nasri Lobo Ayub Sahala Gultom Caecilia Bintang Girik Allo Efray Wanimbo Halomoan Hutajulu Hamzah, Hardi Imam Misbach Irja Sepriyanto Jenmau Irwandi Yogo Suaka Kainama, Tamara Louraine Jeanette Khristhoper Aris Arianto Manalu Liyatin Gea Lolita Tuhumena Mamberuman Marthen Inggamer Manalu, Janviter Marlianingrum, Peggy Ratna Marsia Isa Bwefar Muhamad Hariono Muhammad Hisyam Naeni Weya Nicea Roona Paranoan Nurjanah Nurjanah Nurlita Dianingsih, Nurlita Sara Umbekna Sinaga, Yohana Yana Sugeng Heri Suseno Sultan Rafif Sumardi, Sitti Rosnafi'an Suriyah Satar Tommi Tommi, Tommi Umbekna, Sara Wandikbo, Irfan