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All Journal Jurnal Teknologi Agro-Industri Agroteknika
Laili Susanti
Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Energy Engineering Mechanical Engineering

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Pengaruh Substitusi Daging Ikan Lele Sangkuriang (Clarias gariepinus var. Sangkuriang) dengan Jamur “Jangkos” Kelapa Sawit Terhadap Mutu Abon Ikan Lele Jundi Abdul Majid; Marniza Marniza; Laili Susanti
Agroteknika Vol 7 No 3 (2024): September 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i3.171

Abstract

Ikan lele sangkuriang dapat diolah menjadi abon, namun daging ikan lele yang lunak dapat menjadi masalah karena lebih lembut dibanding abon daging sapi. Substitusi daging ikan lele dengan jamur jangkos kelapa sawit dilakukan untuk memperbaiki tekstur abon yang dihasilkan dan juga meningkatkan kadar serat abon. Penelitian ini bertujuan untuk menentukan pengaruh substitusi daging ikan lele dengan jamur jangkos kelapa sawit terhadap mutu fisik, kimia, dan organoleptik abon ikan lele. Perlakuan disusun dalam Rancangan Acak Lengkap (RAL) yaitu proporsi daging ikan lele dan jamur jangkos kelapa sawit dengan lima taraf perlakuan (100:0, 80:20, 70:30, 60:40, 50:50). Substitusi daging ikan lele dengan jamur jangkos kelapa sawit berpengaruh nyata terhadap kadar air, protein, serat, lemak, abu dan mutu organoleptik abon. Warna abon paling cerah diperoleh pada perlakuan 20% jamur jangkos. Abon yang dihasilkan memiliki kadar protein 33,83-46,96%, serat kasar 3,73-9,61%, lemak 20,18-26,81% dan abu 2,58-7,74%. Panelis lebih menyukai abon ikan lele dengan penambahan 50% jamur jangkos.
Color Stability of Gelamai With Added Oxygen Absorber During Shelf Life Firmansyah Firmansyah; Laili Susanti; Syafnil Syafnil
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.240

Abstract

This study aims to analyze the effect of oxygen absorber on the color stability of gelamai. It evaluates changes in chroma and hue angle using the CIE Lab color system under two types of packaging (PE and vacuum) and two storage temperatures (room temperature and freezer) during 8 days. The colour changes observed in the samples were caused by oxidation. Throughout storage, the oxygen absorber reduces or retardes oxidative reactions. These findings revealed that vacuum packaging slowed colour changes more effectively than PE packaging, especially at room temperature, while freezer storage produced more complex and nonlinear patterns, likely due to physicochemical interactions. Kinetic analysis disclosed a difference in reaction rate constants (k) between packaging and temperature conditions, vacuum packaging disclosed lower kinetic value and more stable color than other conditions. PE room temp (R² = 0.9311), Vacuum room temp (R² = 0.5776), PE freezer (R² = 0.5847), Vacuum freezer (R² = 0.7258). Statistically disclosed no significant difference in all treatments. This study concludes that oxygen absorbers are effective in preserving the color quality of gelamai during storage.  
Color Stability of Gelamai With Added Oxygen Absorber During Shelf Life Firmansyah Firmansyah; Laili Susanti; Syafnil Syafnil
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.240

Abstract

This study aims to analyze the effect of oxygen absorber on the color stability of gelamai. It evaluates changes in chroma and hue angle using the CIE Lab color system under two types of packaging (PE and vacuum) and two storage temperatures (room temperature and freezer) during 8 days. The colour changes observed in the samples were caused by oxidation. Throughout storage, the oxygen absorber reduces or retardes oxidative reactions. These findings revealed that vacuum packaging slowed colour changes more effectively than PE packaging, especially at room temperature, while freezer storage produced more complex and nonlinear patterns, likely due to physicochemical interactions. Kinetic analysis disclosed a difference in reaction rate constants (k) between packaging and temperature conditions, vacuum packaging disclosed lower kinetic value and more stable color than other conditions. PE room temp (R² = 0.9311), Vacuum room temp (R² = 0.5776), PE freezer (R² = 0.5847), Vacuum freezer (R² = 0.7258). Statistically disclosed no significant difference in all treatments. This study concludes that oxygen absorbers are effective in preserving the color quality of gelamai during storage.  
Co-Authors Firmansyah Firmansyah Jundi Abdul Majid Marniza Marniza Syafnil Syafnil