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All Journal Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Jurnal Perikanan
Luther, Abraham
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Health Professions Immunology & microbiology Social Sciences Veterinary

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THE USE OF RICE WASHING WATER FERMENTATION SOLUTION AND VINEGAR ON THE SHELF LIFE OF RED TILE FILET BASED ON THE NUMBER OF MICROBES IN LOW TEMPERATURE STORAGE Luther, Abraham; Liviawaty, Evi; Haetami, Kiki
Jurnal Perikanan Unram Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.1413

Abstract

Tilapia fillets are very susceptible to quality degradation. Therefore, efforts need to be made to maintain the quality of tilapia fillets with preservation methods using natural materials such as rice washing water waste. Rice washing water added with vinegar can grow lactic acid bacteria (LAB) through a fermentation process where LAB can fight spoilage bacteria in processed fishery products. The purpose of this study was to determine the use of optimal vinegar concentration in rice washing water fermentation solution to extend the shelf life of tilapia fillets based on the number of bacteria and pH during low temperature storage. The research method used in this study is a descriptive method. The treatment used was the addition of 0%, 0.5%, 1%, 1.5%, 2% vinegar solution and stored at low temperatures (5°-10). The parameters measured included the number of bacterial colonies and the degree of acidity (pH). Concentration 0% observations were made on days 1, 3, 6, 7, 8, 9 while for concentrations of 0.5%, 1%, 1.5%, 2% observations were made on days 1, 4, 7, 8, 9, 10, 11, and 12. The results showed that the fermentation solution of rice washing water with the addition of 1% vinegar concentration was the best for extending shelf life. The treatment of 1% vinegar concentration can maintain the quality of red tilapia fillets until the 11th day with a total of 5.6×107 bacteria and a pH value of 6.70.
THE EFFECT OF FERMENTED RICE WASHING WATER AND VINEGAR SOAKING ON THE SHELF LIFE OF RED TILAPIA FILLETS DURING LOW-TEMPERATURE STORAGE BASED ON ORGANOLEPTIC CHARACTERISTICS Luther, Abraham; Liviawaty, Evi; Haetami, Kiki
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1572

Abstract

Red Nile tilapia (Oreochromis niloticus) fillet is a highly nutritious aquaculture product but is prone to spoilage, thus requiring environmentally friendly preservation innovations. This study aimed to evaluate the effect of fermented rice washing water with varying vinegar concentrations on the organoleptic characteristics of red tilapia fillets during cold storage. The research was conducted experimentally at the Laboratory of Fishery Product Technology, Universitas Padjadjaran, using five vinegar concentration treatments (0%, 0.5%, 1%, 1.5%, and 2%), and organoleptic parameters observed included appearance, odor, mucus, and texture. Data were analyzed using the Friedman test and Bayesian analysis. The results showed that the treatments significantly affected fillet shelf life, particularly in maintaining appearance and mucus up to day 11 of storage. The 1% vinegar concentration was identified as the most effective treatment in preserving fillet freshness during refrigeration. In general, the combination of fermented rice washing water and vinegar can serve as a natural preservative alternative to extend the shelf life of fishery products.
ANALISIS PROSES PRODUKSI TIRAM PASIFIK (Crassostrea gigas) DENGAN CANGKANG DAN TANPA CANGKANG: STUDI OBSERVASI DI PERUSAHAAN KOBAYASHI SUISAN, JEPANG Luther, Abraham; Fathurohman, Raqil Gilang; Az-Zakiy, Muhammad Luthfi; Liviawaty, Evi
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 13 No 1 (2025): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jr.v13i1.7168

Abstract

Tiram Pasifik (Crassostrea gigas) merupakan salah komoditas yang banyak peminatnya. Proses produksi tiram memiliki beberapa tahapan penting, mulai dari pemeliharaan, pemanenan, dan proses penanganan tiram pasca panen. Tiram dapat dijual dalam keadaan dengan cangkang maupun tanpa cangkang. Perusahaan Kobayashi Suisan merupakan salah satu produsen tiram Pasifik di Jepang. Tujuan dari penelitian ini adalah menganalisis proses produksi tiram Pasifik dengan cangkang dan tanpa cangkang di perusahaan Kobayashi Suisan. Metode pengumpulan data dilakukan secara observasi dan dianalisis secara deskriptif. Hasil studi menunjukkan bahwa proses produksi tiram Pasifik dalam kondisi dengan cangkang dan tanpa cangkang telah sesuai dengan standar yang berlaku sehingga kualitas tiram dapat terjaga hingga berada ditangan konsumen. Proses produksi tiram diperusahaan Kobayashi Suisan berjalan dengan optimal dan dapat mengatasi kendala yang terjadi.
Co-Authors Az-Zakiy, Muhammad Luthfi Evi Liviawaty Fathurohman, Raqil Gilang Kiki Haetami