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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
Arjuna Subject : -
Articles 2,919 Documents
 97   98   99   100   101 
THE EFFECT USAGE OF CRYOPROTECTIVE TYPES ON THE QUALITY OF SURIMI FISH SIAMESE (Pangasius hypophthalmus) Syaiful Irzal; N. Ira Sari; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research aimed to determine usage effect of types cryoprotective on the surimi quality of fish siamese. The method used in this research is the conduct the surimi making of fish siamese with the addition of different cryoprotective. The cryoprotective ingredients used in this research is the S0 = (sucrose 4% + polyphosphate 0,3%), S1 = (sorbitol 4% + polyphosphate 0,3%), S2 = (sucrose 4% + 4% sorbitol + polyphosphates 0, 3%). Parameters tested were physical analysis consists of fold test, bite test and chemical analysis consists of moisture content and protein content. The average value surimi of fish siamese with the addition of cryoprotective ingredients S0, S1 and S2 respectively for fold test was 4,63, 4,81, 6,33, bite test 5,11, 5,00, 5,35, moisture content 68.19%, 70.26%, 71.63%, and the protein content of 9.27%, 11.70%, 13.26%. The results showed that surimi of fish siamese with the addition of cryoprotective on the treatment S2 is the best treatment. The value of folding test, bite test, moisture and protein content of surimi are 6.33, 5.35, 71.63% and 13.26%.Key word: surimi, fish siamese, types of cryoprotektive
QUALITY EVALUATION OF FRESH FINNED FISH (Thynnichthys thynnoides Blkr) PRESERVED WITH BITTER GOURD’S (Momordica charantia) EXTRACTS AT VARIED CONCENTRATIONS Mardiana A Bakkara; Edison '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The objective of the research was to find out the quality of fresh finned fish (Thynnichthys thynnoides Blkr) which immersed in varied concentration of bitter gourd’s (Momordica charantia) extract. The optimum concentration of bitter gourd’ used to preserve the fish was determinated by the value of organoleptic test, total volatile base, total plate count and pH of the fish. The method used in this research used was experiment. Organoleptic test was analiyzed descriptively, while the total volatile base, total plate count, and pH were analyzed by using block randomized design (BRD). The result showed that the finned fish immersed in 30% bitter gourd’s extract was the best treatment which could restrain the freshness of finned fish for 12 hours. The organoleptic characteristic showed that the apparent of fish gills (6,5), the mocous of body surface (6,9), odor (6,8), texture (7,0), meat (color and visually) (7,1), total volatile base (14,4), total plate count (1,2x104 cfu/gr), and pH (6,9), meanwhile the appearance of fish eye of P0 was more accepted by panelists.Keywords: Finned fish, bitter gourd’s extract, quality, freshness, concentration
Study on the Consumer Acceptance to theSmoke Flavored Steak (Fillet) White Snapper Fish Enrawana Putri Purba; Mirna Ilza; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research was purposed to determine the effect of different concentrations of soaking liquid smoke on consumer acceptance to the smoke flavored steak (fillet) white snapper fish. The method used was experiment and composed ascompletely randomized design. The treatment factor was soaking steak/ fillet into solution of liquid smoke at different concentrations, namely: 0 % as control (Sa0) 3% (Sa3) and 6% (Sa6) for 1 hour then grilled. Parameters used were organoleptic value, total number of bacterial colony, pH, content of acids and phenols, and the proximate composition. The results showed that the best treatment of soaking fish into liquid smoke at concentration of 3% (Sa3) wasresulting to the highest consumer acceptance to the smoke flavored steak (fillet) white snapper fish produced. The characteristics of the best product were interesting golden brown colored, distinctive aroma of liquid smoke but not too strong, tasted very delicious and typical of the smoke, and the texture was compact and solid, with total number of bacterial colonies of 6.6X104cfu/g, pH of 6.64, content of acids2.09%, phenols of 4.35%, and contained moisture of 61.4%, protein of 28%, and fat of 4.2%.Keywords :Lates calcarifer, liquid smoke, snapper fish, steak (fillet)
Characteristic of Redistilled Liquid Smoke Pyrolized from Different Type of Wood as A Natural Preservative for Fishery Products Wantan Nainggolan; Tjipto Leksono; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was purposed to observe the characteristic of distilled liquid smoke pyrolized from different types of firewood as a natural preservative for fishery products. The firewood as the main material for producing liquid smoke were kandis (Garcinia xanthocymus) wood, laban (Vitex pinanta) wood, ubar (Eugenia sp) wood and timah (Elaeo sp) wood. The pyrolysis of each type of firewood was producing 35% - 43% liquid smoke. The liquid smoke was then purified by using distillation method and was analyzed for their physico-chemical characteristics and inhibition test of bacterias Staphylococcus aureus, Escherichia coli dan TPC. The results showed that the distillation of crude liquid smoke was yielding 89-92% pure distilled liquid smoke. The distilled liquid smoke contained about 1.54-3.31% phenols, 8.96-10.66% acids, and 11.40-21.15% carbonyl. They had the capacity of antioxidant activity around 93.95-94.56%, while the result of disk diffusion susceptibility test to bacteria showed that the liquid smoke can inhibit the growth of bacterias at the lowest concentration of 3.13%.Keyword : antioxidant, distillation, liquid smoke, pyrolized, purification
QUALITY ASSESSMENT OF BAKPAO BUNS WITH FORTIFICATION OF CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) Teddi Seftiadi Azfan; N. Ira Sari; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The purpose of this research was to determine the quality of buns were fortified with catfish protein concentrate. The treatments that used in this research was the addition of protein concentrate catfish which is consists of three levels B0 (without fish protein concentrate), B1 (5% fish protein concentrate), B2 (7.5% fish protein concentrate), B3 (10% fish protein concentrate ). Based on research, the effect of the fortified catfish protein concentrate on the quality of bakpao buns significantly affect the organoleptic value, water content, protein content and fat content. The results show organoleptic value of the three treatments, where the bakpao buns with fortification catfish protein concentrate 5% (B1) or 30 gram is the best treatment with apparance values 7.80, aroma values 7.88, taste values 8.73, and the texture valuesof 7:40. Based on proximate value of the three treatments, bakpao buns with fortification catfish protein concentrate 10% (B3) or 60 gram is best treatments with a water content of 26.18%, protein content 14:51%, and 3.66% fat content.Keywords: Catfish, Protein concentrate, Bakpao buns, Quality, Fortification
SENSORY EVALUATION AND CHEMICAL CHARACTERISTIC OF CATFISH (Pangasius hypophthalmus) MEATBALL MADE OF DIFFERENT HANDLED RAW MATERIAL Antoni, Muhammad Zaid; Sari, N. Ira; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was purposed to evaluate the sensory and chemical characteristic of catfish (Pangasius hypophthalmus) meatball made of different handled raw material, namely: fresh fish meat, refrigerated fish meat and frozen fish meat. The research methodology used was experimental and composed as non factorial completely randomized design (CRD). The parameters used were sensory value (appearance, odor, taste and texture), proximate chemical composition (moisture, protein and fat), and the value folding test. The result showed that the different raw material handling was significantly affected to all parameters. The best treatment was the using of fresh fish meat as the raw material of catfish (Pangasius hypophthalmus) meatball. It was characteristically appeared circle uniform, without hollow space, and cream white color (7,68), disputrid, characteristically specific fish meatball odor (7,76), characteristically, fish tasted (7,88), solid, compact and elastic texture, (8,12), and folding test criteria was not broken when folded at half and quarter circle (4,73). The fish meatball contained moisture 32, 85%, protein 28,17%, fat 7,96% and ash 8,03 %.Keyword: catfish, refrigeration, freezing, fishball
EFFECT ON THE PROCESSING OF EGG NUGGET CATFISH (Pangasius hypophthalmus) ACCEPTANCE OF USERS Pusra, Wiwit; Sari, N. Ira; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study aimed to determine the effect of different types of eggs in processing of catfish nuggets of customer acceptance. The method used was experimental method by using a completely randomized design. The parameters tested are sensory (appearance, texture, odor and flavor), moisture content and protein content. The results showed that the level of acceptance by the customer, the catfish nuggets with egg is best treated with a level of customer acceptance is very fond of 62.4% and 37.6% like characteristics nuggets with egg which is colored in such a golden yellow, typical fish taste, chewy and slightly dry with little flavor fish specialties, with a water content of 11.29% and 57.40% protein.Keywords: eggs, nuggets, catfish, customer acceptance, organoleptic
SHELF LIFE PREDICTION OF THE SNAKEHEAD BISCUIT (Ophiocephalus striatus) USING ACCELARATED CRITICAL MOISTURE METHODE, MODEL OF LABUZA Murni, Septia; Karnila, Rahman; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research was conducted to determine shelf life of the biscuit rapidly andmore simply with accelarated critical moisture methode model of Labuza.Onresearch, biscuit was ditinguished into B0 (without the powder of snakehead) andB1 (subtituted by the powder of snakehead). The nutrition facts of the biscuitswere: protein (8,09% of B0 and 24,02% of B1), fat (21,33% of B0 and 53,16% ofB1), ash (1,14% of B0 and 1,54% of B1), and mositure (1,96% of B0 and 5,39%of B1). The biscuits were stored in polypropylen packaging. The variabels ofmodel of Labuza: 1) The main parameters; Mi (0,051g H2O/g solid of B0 and0,062g H2O/g solid of B1), Mc (0,066 g H2O/g solid of B0 and 0,078 g H2O/gsolid of B1), Me (0,601 g H2O/g solid of B0 and 0,576 g H2O/g solid of B1);2)The supporting parameters; curve slope (b) (0,224 of B0 and 0,422 of B1), k/x(0,002 g H2O/m3.day), A/Ws (0,0004 m2/g), and P0 (31,824 mmHg). According tomodel of Labuza, shelf life of the bicuits were stored in room temperature (30oC)and RH 90% were 8,14 months for B0 and 17,54 months for B1. Different shelflife of two biscuits were caused by the difference of moisture value (Mi, Mc, Me).The high hygroscopic protein (albumin) of B1 caused the slowed water difution(need many days) to reach the equilibrium condition.Kata Kunci : Shelf life, biscuit, snakehead, moisture, model of Labuza
EFFECT OF DIFFERENT TREATMENT ON QUALITY SENSORY AND TRASH FISH CHEMICAL RAW MATERIALS AS FISH MEAL Wahid, Nur; Hasan, Bustari; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aim of this study was to evaluate the effect of boiling, salting andicing effectivity in maintaining the chemical and sensory quality of the trashedfish flour. The experimental design used was a randomized block design (RAK)with 1 factor. Treatments of the study were boiling, salting and icing whichconsists by 3 stages, suchas: first stage; fish was boiled into boiling water for 15minutes, second stage; fish was salted with salt 15%, and third stage; fish was icedwith comparation 2: 1 of ice and fish on temperature 5℃. The time of storage oftrashed fish was group (4, 6, 8, and 10 days). The parameters was were sensoricvalue (odor), proximate composition, NPN and TVB. The results showed thesensoric value of the trashed fish wich was boiled and iced for storage bad odorand had been rejected on 6 day. Although, the trashed fish wich was salted hadno bad odor and still received for storage. The average value of sensoric quality ofthe trashed fish was boiling 7,63, salting 7,83 and 4,96 icing. For chemicalanalysis (proximat value, NPN and TVB), the best treatment of the trashed fishwith boiling treatment. The proximat compotition of the salted trashed fish forstorage were water value 8,28%, ash value 25,84% , fat value 7,01% and proteinvalue 51,87%. While the value of NPN and TVB were NPN 0,28% and TVB5,41mg.Keywords: Trashed fish, fish flour, boiling, salting and icing.
THE LIME FLUID (Citrus aurantifolia) ABILITY of REDUCTION AGAINST HEAVY METALS in MUSSEL (Meretrix meretrix) KEPAH Dita Natalia Purba; Mirna Ilza; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The purpose of this research is to lower the levels of heavy metals found inthe mussel kepah by soaking with lime fluid which is containing citric acid. Themethod of this research was by using the experimental method. The design of thisresearch was the Complete Random Design (RAL) of a factorial pattern bytreatments of concentrations of 0% (C0), 15% (C15), 25% (C25), 35% (C35) andtreatments of 20 minutes (M20), 30-minute (M30) and 40 minutes (M40) longsoaking with three times repetitions. The results showed that the highest intensityof reduction of heavy metals of Pb, Zn and Cd are presented in limeconcentrations of 35% for 40 minutes long of soaking, produce results 53,53%,58.75% and 83,43% of reductions. A solution of lime was able to reduce heavymetals Pb, Zn and Cd but does not affect the value of the texture of the flesh ofmussel kepah. Soaking with lime fluid in a concentration of 0% for 20 minutes isthe best treatment based on organoleptik parameter, which the value of the view in(8.63) has a characteristic of bright, clear, very clean of flesh of mussel kepahwhich flavor and aroma is typical as clam kepah. The value of the texture in(8.31) has a characteristics of very gentle and not harsh of flesh of mussel kepah.The value of aroma in (8.68) has a characteristics of clear, bright, very interestingand very clean of flesh of mussel kepah, and the value of flavor in (6.09) has acharacteristic of typical flavor of mussel mixed with other flavors.Key words: ability of reduction, heavy metal, mussel kepah, concentration,soaking

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