Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Eduvest - Journal of Universal Studies Jurnal Perikanan
Riyadi, Reihan Slamet
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions Neuroscience Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
MICROBIOLOGICAL QUALITY CASE STUDY OF YELLOWSTRIPE SCAD (Selaroides leptolepis) AT BINTAN CENTRE MARKET IN TANJUNGPINANG CITY Riyadi, Reihan Slamet; Rostini, Iis; Iskandar, Iskandar; Pratama, Rusky Intan
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.v15i3.1548

Abstract

Analysis of The Addition of Natural Preservative Ingredients To The Saving Time of Squid (Loligo Sp.) (Study Of Various Studies Conducted) Syauqibik, Achmad; Liviawaty, Evi; Farhansyah, Muhammad; Fauzan, Muhamad; Riyadi, Reihan Slamet
Eduvest - Journal of Universal Studies Vol. 3 No. 11 (2023): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v3i11.941

Abstract

Squid is one of Indonesia's marine fisheries resources that is nutritious and in high demand by the public, hence the need for good quality squid. The obstacle experienced in fulfilling the demand for squid is the quality of squid. Various research have been conducted to determine preservatives that are effective enough to maintain the freshness of squid for a long time and extend the shelf life. This research was conducted using a literature study technique, comparing and selecting the most effective of several natural preservatives used. Some of the preservatives compared were lactate solution from cabbage fermentation, yogurt, chitosan solution, picung seeds, and cucumber. This study aims to determine the effective preservatives that have the longest shelf life for squid. The results of the literature study showed that yoghurt was the most effective preservative for extending the shelf life of squid until day 11 with total lactic acid bacteria colonies of 4.8x 105 cfu/gram and pH value of 6.8 in low temperature storage. The concentration used was 1.5%.
Co-Authors Evi Liviawaty Farhansyah, Muhammad Iis Rostini Iskandar Iskandar Muhamad Fauzan Rusky Intan Pratama Syauqibik, Achmad