Jurnal Pengolahan Hasil Perikanan Indonesia
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Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder: Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)
No full textMi merupakan salah satu jenis makanan yang disukai oleh semua kalangan dan digunakan sebagai alternatif variasi makanan pengganti nasi. Kandungan gizi protein pada produk mi sangat rendah sehingga perlu ditambahkan protein dari berbagai jenis ikan. Kelemahan mi berbahan dasar ikan adalah karakteristik fisiknya yang mudah putus dan tidak kenyal sehingga kurang disukai konsumen. Oleh sebab itu, perlu adanya bahan pengenyal egg white powder (EWP). Penelitian ini bertujuan untuk menentukan tepung jenis ikan terbaik pada mi basah berdasarkan karakteristik fisikokimia dan kesukaan konsumen. Metode penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan jenis ikan yang berbeda, yaitu tanpa ikan, ikan patin, lomek, kembung, dan tongkol. Parameter yang diuji adalah sensori, proksimat dan karakteristik fisik. Mi dengan jenis ikan berbeda mengandung kadar air 51,50-76,65%; protein 4,40-17,21; lemak 0,20-6,53%; abu 1,00-2,82%; cooking loss 3,50-8,25%; daya rehidrasi 35,00-65,24%; cooking time 75,75-115,28 detik; elastisitas 11,38-29,79%; dan nilai hardness 881,40-4.155,01 gf. Tepung jenis ikan yang paling disukai sebagai bahan baku mi basah berdasarkan tingkat penerimaan panelis adalah ikan tongkol. Penggunaan ikan sebagai bahan baku dapat meningkatkan nutrisi mi basah.Noodles are a type of food that are liked by all groups and are often used as an alternative to rice substitutes. The protein nutritional content in noodle products is very low; therefore, it is necessary to add a high protein composition, one of which can come from various types of fish. A weakness of fish-based noodles is their physical characteristics, which are prone to breaking and lack chewiness, making them less favored by consumers. Therefore, it is necessary to use stabilizing agents such as Egg White Powder (EWP). This study aimed to determine the best fish flour for wet noodles, based on physicochemical characteristics and consumer preferences. The research method used was a completely randomized design (CRD) with different fish treatments: control, long-jawed mackerel (Rastrelliger sp.), Bombay-duck (Harpodonen nehereus), mackerel tuna (Euthynnus affinis), and Pangas catfish (Pangasius sp.). The tested parameters were sensory, proximate, and physical. Noodles with different types of fish contained water contents of 51.5-76.65%, protein 4.40-17.21, fat 0.20-6.53%, ash 1-2.82%, cooking loss 3.5-8.25%, rehydration capacity 35-65.24%, cooking time 75.75-115.28 seconds; elasticity 11.38-29.79%, and hardness value 881.40-4155.01 gf. The type of fish most favored as the main ingredient for wet noodles, based on the acceptance level of the panelists, was mackerel tuna. The use of fish as raw material can enhance the nutritional value of wet noodles
Sensory and physicochemical properties of threadfin bream (Nemipterus nemurus) meatballs from breadfruit and tapioca flour formulations: Sifat sensori dan fisikokimia bakso ikan kurisi (Nemipterus nemurus) dari formulasi tepung sukun dan tapioka
No full textBakso ikan memerlukan bahan pengisi untuk menghasilkan kualitas produk akhir yang baik. Tapioka sering digunakan sebagai bahan pengisi dalam pembuatan bakso, namun memiliki kandungan nutrisi yang rendah. Tepung sukun dapat digunakan sebagai alternatif tambahan bahan pengisi bakso karena mengandung amilosa dan amilopektin yang tinggi serta serat yang tinggi. Penelitian ini bertujuan untuk menentukan formulasi bakso ikan kurisi dengan penambahan tepung sukun dan tapioka terbaik berdasarkan sifat sensori, fisik, kimia dan kesesuaian dengan SNI 7266:2014. Formulasi tepung sukun dan tapioka yang digunakan terdiri dari 6 perlakuan (%), yaitu (0:15); (3:12); (6: 9); (9:6); (12:3); dan (15:0). Parameter yang dianalisis meliputi uji sensori, kadar abu, air, hardness, springiness, dan cohesiveness. Perlakuan terbaik dilanjutkan analisis kadar protein dan serat kasar. Hasil penelitian menunjukkan bahwa formulasi tepung sukun dan tapioka berpengaruh nyata terhadap sifat sensori, fisik dan kimia bakso ikan kurisi. Formulasi terbaik adalah perlakuan tepung sukun 3% dan tapioka 12% dengan skor ketampakan 7,62 (permukaan halus, tidak berongga, cerah), aroma 7,75 (khas ikan), rasa 8,00 (khas bakso ikan), tekstur 7,83 (padat, kompak, kenyal), rasa secara hedonik 7,63 (sangat suka), penerimaan keseluruhan 7,39 (suka), kadar air 68,02%, abu 2,22%, serat kasar 0,71%, dan protein 11,38% yang sesuai dengan SNI 7266:2014. Formulasi ini juga menghasilkan nilai hardness 295,50 N, nilai springiness 12,57 mm, dan nilai cohesiveness 1,22 mm. Makin tinggi konsentrasi tepung sukun makin menurunkan nilai sensori dan fisik.Fish meatballs require fillers to produce high-quality meat products. Tapioca is often used as a filler in meatballs, but has a low nutritional content. Breadfruit flour can be used as an alternative meatball filler because it contains high amylose, amylopectin, and fiber contents. This study aimed to determine the best formulation of threadfin bream fish meatballs with the addition of breadfruit and tapioca flour based on sensory, physical, and chemical properties and compliance with SNI 7266:2014. The breadfruit and tapioca flour formulation consisted of six treatments (%): (0: 15), (3:12), (6:9), (9:6), (12:3), and (15:0). The parameters analyzed included sensory tests, ash content, moisture, hardness, springiness, and cohesiveness. The best treatment was continued with the analysis of the protein and crude fiber content. The results showed that the formulation of breadfruit and tapioca flour significantly affected the sensory, physical, and chemical properties of threadfin bream fish meatballs. The best formulation is the treatment of 3% breadfruit flour and 12% tapioca with an appearance score of 7.62 (smooth surface, no cavities, bright), aroma 7.75 (typical of fish), taste 8.00 (typical of fish meatballs), texture 7.83 (dense, compact, chewy), hedonic taste 7.63 (very much like), overall acceptance 7.39 (like), moisture 68.02%, ash 2.22%, crude fiber 0.71%, and protein 11.38% in accordance with SNI 7266:2014. This formulation also produced a hardness value of 295.50 N, springiness value of 12.57 mm, and cohesiveness value of 1.22 mm. The higher the concentration of breadfruit flour, the lower the sensory and physical values and the higher the ash content of kurisi fish meatballs
Karakteristik ikan tandipang (Dussumeiria acuta) asap: Characteristics of smoked rainbow sardine fish (Dussumeiria acuta)
No full textPengasapan merupakan perpaduan teknik pengeringan serta penambahan senyawa kimia hasil pembakaran kayu guna mempertahankan daya awet ikan. Tujuan penelitian ini adalah menentukan profil kimia dan keamanan pangan ikan tandipang asap dengan perbedaan konsentrasi dan lama perendaman asap cair. Metode yang digunakan adalah eksperimental dengan rancangan percobaan yang digunakan yakni rancangan acak kelompok faktorial (RAK) dengan 3 kali ulangan. Variabel yang diamati adalah konsentrasi asap cair (1, 3, dan 5%) dan lama perendaman (15, 30, 45, dan 60 menit). Parameter yang diuji yaitu proksimat, fenol, formaldehida, PAHs dan TPC. Hasil proksimat ikan tandipang asap cair menunjukkan kadar air 8,61-28,89%; abu 4,37-6,20%; lemak 1,91-6,75%; dan protein 62,21-81,56%. Perlakuan terpilih berdasarkan hasil uji hedonik (kesukaan) dengan nilai tertinggi pada atribut rasa untuk ikan asap dengan perlakuan konsentrasi asap cair 3% dan lama perendaman 45 menit dengan nilai 7,2. Profil kimia ikan tandipang asap terpilih yaitu pada perlakuan konsentrasi asap cair 3% dengan lama waktu perendaman selama 45 menit memiliki kadar air 23,77%; abu 5,64%; lemak 4,99%; protein 76,33; fenol 0,356 %; PAHs < 0,1 ppb; dan formaldehid < 0,003%.Smoking is a process that involves both the use of drying techniques and the addition of chemical compounds derived from the burning of wood with the aim of enhancing the durability of fish. The objective of this study was to evaluate the chemical makeup and ensure the safety of consuming smoked rainbow sardines, while considering the varying concentrations and soaking periods of liquid smoke. The experimental approach employed was a factorial randomized block design with three replicates. The variables investigated were the concentrations of liquid smoke (1%, 3%, and 5%) and the duration of soaking time (15, 30, 45, and 60 min). The evaluated parameters included proximate, phenol, formaldehyde, PAHs, and TPC. The proximate results of the liquid smoked raibow sardine showed a water content of 8.61-28.89%; ash 4.37-6.20%; fat 1.91-6.75%; and protein 62.21-81.56%. The chosen course of action was determined by the outcomes of the hedonic test, specifically the preference score for the taste of smoked fish. A liquid smoke concentration of 3% and soaking time of 45 min yielded the highest score of 7.2. The chemical composition of the smokedrainbow sardine fish chosen for analysis consisted of a water content of 23.77%, ash content of 5.64%, fat content of 4.99%, protein content of 76.33%, phenol content of 0.356%, and PAHs and formaldehyde levels both below detectable limits (< 0.1 ppb and < 0.003%, respectively). The liquid smoke concentration used in the treatment was 3% and the soaking time was 45 min
Peningkatan stabilitas oksidatif minyak mata tuna dengan metode purifikasi dan penambahan natural astaxanthin (NAst) : Improvement of oxidative stability of tuna eyes oil by purification methods and natural astaxanthin (NAst) addition
No full textMinyak ikan merupakan sumber nutrisi asam lemak tak jenuh ganda, khususnya eicosapentaenoic acid (EPA, C20:5 n-3) dan docosahexaenoic acid (DHA, C22:6 n-3) yang bermanfaat bagi kesehatan manusia. Mata tuna mengandung DHA yang tinggi dan unggul, sehingga dapat diolah menjadi minyak mata tuna. Kekurangan minyak mata tuna adalah mudah mengalami kerusakan oksidatif. Astaxanthin sebagai pigmen karotenoid memiliki aktivitas antioksidan kuat dan menghambat peroksidasi lipid penyebab kerusakan oksidatif. Tujuan penelitian ini menentukan konsentrasi terbaik penambahan astaxanthin pada minyak mata tuna hasil permurnianPemurnian minyak mata tuna dilakukan melalui netralisasi dengan NaOH 16oBe, dilanjutkan dengan bleaching menggunakan magnesol 5%. Minyak mata tuna hasil pemurnian, dicampur dengan astaxanthin kulit udang pada konsentrasi berbeda, yaitu 0; 0,2: 0,4: dan 0,6%. Parameter yang dianalisis meliputi asam lemak bebas, bilangan peroksida, bilangan p-anisidin, dan total oksidasi. Hasil penelitian menunjukkan bahwa purifikasi dengan netralisasi NaOH 16oBe dan bleaching magnesol 5% memiliki nilai asam lemak bebas 0,33±0,08%, bilangan peroksida 4,12±0,82 meq/kg, p-Anisidin 2,83±0,22 meq/kg, dan total oksidasi 11,08±1,62 meq/kg. Astaxanthin memiliki nilai IC50 14,14 ppm. Perlakuan penambahan astaxanthin terbaik adalah konsentrasi 0,6% dengan nilai asam lemak bebas 1,03±0,05%, bilangan peroksida 8,08±0,14 meq/kg, bilangan p-Anisidin 9,12±0,02 meq/kg; dan total oksidasi 25,29±0,31 meq/kg terkecil selama 60 hari penyimpanan. Purifikasi dan penambahan natural astaxanthin mampu memperbaiki kualitas mutu dan stabilitas minyak mata tuna selama penyimpanan.Fish oil is a rich source of long-chain polyunsaturated fatty acids (LCPUFA) that are essential for human health. These fatty acids, specifically eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3), have been shown to provide numerous health benefits.Tuna eye stands out for its exceptional DHA content, which allows it to be refined into tuna eyes oil. The disadvantage of tuna eye oil is its susceptibility to oxidative damage.Astaxanthin, a carotenoid pigment, exhibits robust antioxidant properties and suppresses lipid peroxidation, thereby preventing oxidative damage. The objective of this research is to identify the optimal concentration of astaxanthin and the most suitable refined tuna eye oil based on quality parameters and oxidative stability.The purification of tuna oil was accomplished through a process that involved neutralization with 16oBe NaOH, followed by bleaching with 5% magnesol.The subsequent combination of refined tuna eye oil with shrimp shells was carried out at concentrations of 0%, 0.2%, 0.4%, and 0.6% astaxanthin.The parameters that were examined included free fatty acids, peroxide value, p-anisidine, and total oxidation.The outcomes of the study indicated that the refining process of tuna oil through neutralization and bleaching resulted in a free fatty acid content of 0.33±0.08%, a peroxide value of 4.12±0.82 meq/kg, a p-Anisidine value of 2.83±0.22 meq/kg, and a total oxidation of 11.08±1.62 meq/kg. The IC50 value of astaxanthin was found to be 14.14 ppm. The optimal concentration of astaxanthin for addition was determined to be 0.6%, resulting in a free fatty acid content of 1.03±0.05%, a peroxide value of 8.08±0.14 meq/kg, an anisidine value of 9.12±0.02 meq/kg, and a total oxidation value of 25.29±0.31 meq/kg. Among these values, the total oxidation value showed the smallest change after 60 days of storage, and the utilization of purification techniques and incorporation of astaxanthin may enhance the oxidative stability of tuna oil during storage
Parameter kemunduran mutu sebagai indikator pembeda asal formaldehida pada ikan opah selama penyimpanan suhu chilling: Quality deterioration parameters as a differentiating indicator of formaldehyde origin in moonfish during chilling temperature storage
No full textIkan opah (Lampris guttatus) merupakan salah satu jenis ikan laut yang mengandung kadar formaldehida alami cukup tinggi. Hal tersebut menjadi hambatan utama karena disebabkan oleh pendeteksian formaldehida alami dan formaldehida artifisial yang ditambahkan. Pembusukan pada ikan dapat mengakibatkan pembentukan formaldehida secara alami melalui reduksi enzimatik trimetilamina oksida (TMAO), yang mengarah pada pembentukan produk sampingan, yaitu formaldehida dan dimetilamina (DMA). Penelitian ini bertujuan menentukan indikator pembeda antara formaldehida alami dan artifisial berdasarkan parameter kemunduran mutu pada ikan opah selama 14 hari penyimpanan suhu chilling. Penelitian ini menggunakan rancangan acak lengkap faktorial (RALF) dengan perlakuan penambahan konsentrasi formaldehida 0, 2 dan 4% serta waktu penyimpanan selama 14 hari. Parameter yang diamati, yaitu pH, total volatile base (TVB), formaldehida (FA), dan dimetilamina (DMA). Hasil penelitian menunjukkan bahwa konsentrasi formaldehida 0% memiliki nilai yang berbeda nyata dengan konsentrasi lainnya. Formaldehida (FA) dapat menjadi indikator kuat sebagai pembeda asal formaldehida pada ikan. Parameter lain, yaitu pH, TVB dan DMA tidak dapat dijadikan sebagai indikator tunggal, tetapi kombinasi keempat parameter kemunduran mutu dapat digunakan sebagai indikator kuat pembeda asal formaldehida pada ikan opah.Moonfish (Lampris guttatus) is a marine fish that contains relatively high levels of natural formaldehyde. This has become a major obstacle, owing to the detection of both naturally occurring formaldehyde and the addition of artificial formaldehyde. Decomposition in fish can lead to the natural formation of formaldehyde through enzymatic reduction of trimethylamine oxide (TMAO), resulting in the formation of byproducts such as formaldehyde and dimethylamine. (DMA). This study aimed to determine the distinguishing indicators between natural and artificial formaldehyde based on quality deterioration parameters in opah fish during 14 days of cold storage. This study used a completely randomized factorial design with treatments of adding formaldehyde concentrations of 0, 2, and 4% and a storage time of 14 days. The observed parameters were the pH, total volatile base (TVB), formaldehyde (FA), and dimethylamine (DMA). The results indicate that the formaldehyde concentration of 0% has a significantly different value than the other concentrations. Formaldehyde (FA) is a strong indicator to differentiate the source of formaldehyde levels in fish. Another parameter, pH, TVB, and DMA, cannot be used as a single indicator, but the combination of the four quality deterioration parameters can serve as a strong distinguishing indicator of formaldehyde origin in Moonfish
Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca : The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca
No full textUlva lactuca seaweed can be used to produce Nori-like goods using salty boiling fish effluent. The objective of this study was to assess the chemical, sensory, and color features of a specific nori-like formula derived from U. lactuca with the inclusion of cooked fish water concentrate. The manufacturing of nori-like goods involves the addition of varying quantities of boiled water concentrate at different stages of the process, specifically at 0%, 1%, 2%, 3%, and 4% concentrations. This research involved the analysis of sensory test results, proximate and dietary fiber content, amino acids, water activity, and color. The nori-like mixture was prepared by adding 3% concentrated heated water. The nori-like items produced in this study exhibited diminished nutritional value compared to commercially available nori. Significantly, the findings indicate that incorporating an extra 3% boiled water concentrate during the manufacturing of nori-like can enhance its nutritious content in comparison to the control nori-like (which does not contain boiled water concentrate). The formula selected yielded the following results: 12.77% water content, 14.53% ash, 17.02% protein, 5.88% fat, and 25.77% dietary fiber. The primary amino acids present in the selected nori-like samples were histidine, glutamic acid, and glycine. The aw value of the product was 0.59, while the L, a, and b values were 14.28, 0.76, and 14.44, respectively.Pembuatan produk nori-like dapat dilakukan menggunakan rumput laut Ulva lactuca, dengan menambahkan air rebusan pindang. Tujuan penelitian ini menentukan formula nori-like terbaik dari U. lactuca dengan penambahan konsentrat air rebusan pindang berdasarkan karakteristik kimia, sensori, dan warna. Pembuatan produk nori-like dilakukan dengan menambahkan konsentrat air rebusan pindang yang berbeda, yaitu 0, 1, 2, 3, dan 4%. Parameter yang dianalisis meliputi uji sensori, proksimat dan serat pangan, asam amino, aktivitas air (aw), serta uji warna. Formulasi terpilih secara sensori dalam pembuatan nori-like, yaitu perlakuan penambahan air rebusan pindang sebanyak 3%. Produk nori-like memiliki nilai gizi protein yang lebih rendah dibandingkan nori komersial. Penambahan 3% konsentrat air rebusan pindang dapat meningkatkan nilai gizi produk nori-like dibandingkan dengan nori kontrol. Kadar air nori terpilih 12,77%; abu 14,53%; protein 17,02%; lemak 5,88%; karbohidrat 49,80% dan serat pangan 25,77%. Asam amino yang mendominasi pada nori-like terpilih, yaitu histidina, asam glutamat, dan glisina. Produk nori-like memiliki nilai aw 0,59 serta intensitas warna L (14,28); a (0,76); dan b (14,44)
Karakteristik kimia dan sifat fungsional konsentrat protein ikan (KPI) dan tepung tulang dari ikan lele: Chemical characteristics and functional properties of fish protein concentrate (FPC) and catfish bone meal
No full textIkan lele merupakan ikan air tawar yang produksinya mengalami peningkatan setiap tahun di Indonesia. Peningkatan nilai tambah ikan lele salah satunya melalui pembuatan konsentrat protein ikan (KPI) dan tepung tulang sebagai salah satu alternatif sumber protein dan kalsium. Tujuan dari penelitian ini adalah untuk menentukan metode terbaik pembuatan KPI tipe A berdasarkan standar FAO dan tepung tulang ikan lele dengan kriteria kadar kalsium >119 mg/g. KPI dibuat menggunakan metode Swedia dengan 2 perlakuan jenis pelarut (isopropil alkohol dan etanol) dan ekstraksi (1, 2, dan 3 kali). Tepung tulang ikan dibuat menggunakan 2 perlakuan, yaitu metode pressure cooker dan ekstraksi asam basa. Parameter yang dianalisis meliputi proksimat, kadar kalsium, profil asam amino, derajat putih, daya serap air, dan daya serap minyak. Hasil penelitian menunjukkan bahwa metode terbaik pembuatan KPI pada perlakuan ekstraksi menggunakan isopropil alkohol dan ekstraksi sebanyak 3 kali. KPI tipe A yang dihasilkan telah memenuhi standar FAO untuk kadar air 5,34±0,27%, protein 83,10±0,92%, dan lemak 0,20±0,04%. Derajat putih KPI perlakuan terbaik 85,10±0,08%, daya serap air 6,48±0,04 g/mL, dan daya serap minyak 6,05±0,09 g/mL. Asam amino tertinggi leusina dan asam glutamat. Metode terbaik pembuatan tepung tulang ikan lele, yaitu ekstraksi asam basa dengan kadar kalsium 323,81±0,33 mg/g, derajat putih 94,65±1,96%, daya serap air 8,36±0,14 g/mL, daya serap minyak 6,47±0,31 g/mL, kadar air 4,17±0,35%, abu 85,88±0,72%, protein 1,48±0,18%, dan lemak 1,27±0,38%. KPI dan tepung tulang ikan lele berpotensi sebagai sumber protein dan kalsium.In Indonesia, the catfish, a type of freshwater fish, experiences annual growth in production. An effective method to enhance the value added to catfish is by producing fish protein concentrate (FPC) and bone meal, which can serve as alternate sources of protein and calcium. The objective of this study was to identify the optimal technique for producing FPC type A, adhering to FAO criteria, using catfish bone meal with calcium concentrations exceeding 119 mg/g. The FPC analysis was conducted using the Swedish technique, including two different solvent treatments (isopropyl alcohol and ethanol) and multiple extractions (1, 2, and 3 times). Fish bone meal is produced through two processes: the pressure cooker method and acid-base extraction. The characteristics examined encompassed the proximate calcium content, amino acid profile, whiteness, water absorption capacity, and oil absorption capacity. The research findings indicated that the optimal approach for producing FPC in the extraction process involved utilizing isopropyl alcohol and doing three extractions. The type A FPC that is produced fulfills the moisture content guidelines set by FAO, which is 5.34±0.27%. Additionally, it also meets the protein content level of 83.10±0.92% and the fat content standard of 0.20±0.04%. The optimal treatment\u27s KPI whiteness degree was measured to be 85.10±0.08%. Additionally, the water absorption capacity was found to be 6.48±0.04 g/mL, while the oil absorption capacity was determined to be 6.05±0.09 g/mL. The amino acids found in the highest quantities are leucine and glutamic acid. The most effective technique for producing catfish bone meal involves using acid-base extraction. The resulting product has a calcium content of 323.81±0.33 mg/g, a whiteness of 94.65±1.96%, a water absorption capacity of 8.36±0.14 g/mL, an oil absorption capacity of 6.47±0.31 g/mL, a moisture content of 4.17±0.35%, an ash content of 85.88±0.72%, a protein content of 1.48±0.18%, and a fat content of 1.27±0.38%. KPI and catfish bone meal are viable sources of protein and calcium
Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam: Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality
No full textDaging ayam merupakan salah satu sumber protein hewani yang mudah didapatkan dalam bentuk karkas utuh, potongan bagian-bagian tertentu, atau filet. Umur simpan filet ayam relatif rendah dan memiliki risiko kerusakan fisikokimia dan mikroba yang tinggi selama proses penyimpanan. Upaya untuk menjaga kualitas daging filet ayam selama penyimpanan salah satunya melalui aplikasi edible coating dari kitosan kombinasi dengan minyak asiri. Penelitian ini bertujuan menentukan konsentrasi terbaik penambahan minyak asiri kulit jeruk manis pada edible coating kitosan filet ayam selama 12 hari penyimpanan suhu dingin berdasarkan parameter susut masak, TPC, pH, TBA, dan TVB. Penelitian dilakukan melalui pembuatan edible coating menggunakan beberapa konsentrasi minyak asiri kulit jeruk manis, pengaplikasiannya pada filet ayam, dan penyimpanan suhu dingin (4oC; 12 hari). Variasi konsentrasi minyak asiri kulit jeruk manis pada edible coating, yaitu 0%, 0,25%, 0,5%, 0,75%, dan 1% (v/v). Perlakuan terbaik ditentukan dengan metode Bayes yang dilanjutkan Independent Samples T-Test terhadap sampel tanpa perlakuan coating. Hasil penelitian menunjukkan perlakuan konsentrasi 1% minyak asiri kulit jeruk manis merupakan perlakuan terbaik selama penyimpanan 3 hari (suhu dingin; 4oC) dengan kisaran nilai susut masak 16,65-25,17%; pH 5,39-6,49; TPC 4,46-7,50 log cfu/mL; TBA 0,061-0,258 mg malonaldehid/kg; TVB 15,81-17,54 mgN/100 g. Kualitas sampel perlakuan terbaik berbeda signifikan dan lebih baik daripada sampel tanpa coating berdasarkan semua parameter (kecuali TVB). Oleh sebab itu, lapisan kitosan dan 1% minyak asiri pada filet ayam mengindikasikan perlindungan potensial terhadap kualitas fisikokimia dan mikroba selama penyimpanan suhu dingin.Chicken meat is a source of animal protein that can be easily obtained from whole carcasses, certain cuts, or fillets. The shelf life of chicken fillets is relatively low, and poses a high risk of physicochemical and microbial damage during storage. Efforts to maintain the quality of chicken fillets during storage include the use of edible coatings of chitosan combined with essential oils. This study aimed to determine the optimal concentration of sweet orange peel essential oil added to chitosan edible coatings of chicken fillets for 12 days of cold storage, based on cooking loss, TPC, pH, TBA, and TVB parameters. The study was conducted by preparing edible coatings using several concentrations of sweet orange peel essential oil, applying them to chicken fillets, and storing them at cold temperatures (4°C for 12 d). Variations in the concentrations of sweet orange peel essential oil in edible coatings were 0, 0.25, 0.5, 0.75, and 1% (v/v). The best treatment was determined using the Bayes method, followed by the Independent Samples T-Test for samples without coating treatment. The results showed that the treatment with 1% concentration of sweet orange peel essential oil was the best treatment during 3-day storage (cold temperature; 4°C) with a range of cooking loss values of 16.65-25.17%; pH 5.39-6.49; TPC 4.46-7.50 log cfu/mL; TBA 0.061-0.258 mg malonaldehyde/kg; TVB 15.81-17.54 mgN/100 g. The quality of the best treated sample was significantly different and better than that of the sample without coating, based on all parameters (except TVB). Therefore, chitosan coating and 1% essential oil on chicken fillets indicate potential protection against physicochemical and microbial quality during cold storage
Karakteristik fisikokimia dan fungsional tepung Sargassum polycystum sebagai bahan baku pembuatan garam fungsional: Physicochemical and functional characteristics of Sargassum polycystum flour as raw material for production of functional salt
No full textSargassum polycystum memiliki kelimpahan yang sangat tinggi di perairan Indonesia. S. polycystum masih perlu dimanfaatkan secara optimal dalam bidang pangan dan non pangan. Tujuan penelitian ini adalah menentukan karakteristik fisik, kimia, dan fungsional tepung S. polycystum dari perairan Pantai Cibuaya, Ujung Genteng, Sukabumi sebagai bahan baku pembuatan garam fungsional. Penelitian terdiri atas dua tahapan utama meliputi pembuatan dan karakterisasi tepung S. polycystum. Parameter yang dianalisis meliputi rendemen, warna, aktivitas air, proksimat, mineral, NaCl, logam berat, fitokimia, total fenolik, flavonoid, florotanin, dan aktivitas antioksidan (DPPH dan FRAP). Karakteristik fisik tepung S. polycystum, yaitu rendemen 79,52%, L* 44,36±0,33 (gelap), a* 5,14±0,11 (merah), b* 16,51±0,33 (kuning), dan ºhue 72,61±0,01 (merah-kuning). Karakteristik kimia dari tepung S. polycystum meliputi abu 34,43±0,19%, mineral Na 54,32±0,09 mg/g, K 87,12±0,48 mg/g, rasio mineral Na/K 0,62±0,00, dan kadar NaCl 17,11±0,18%. Karakteristik fungsional dari tepung S. polycystum antara lain mengandung alkaloid, fenolik, saponin, dan steroid (pengujian kualitatif) serta mengandung total fenolik 847,05±0,46 mg GAE/g sampel, flavonoid 892,20±0,63 mg QE/g sampel, florotanin 534,11±0,73 mg PGE/g sampel; dan aktivitas antioksidan DPPH (nilai IC50) 52,25±0,52 ppm (kuat), dan kapasitas antioksidan metode FRAP 242,93±2,31 µmmol FeSO4. Tepung S. polycystum memiliki karakteristik fisik, kimia, dan fungsional yang baik, sehingga berpotensi digunakan sebagai bahan baku pembuatan garam fungsional yang bermanfaat untuk kesehatan.Sargassum polycystum is highly abundant in Indonesian waters. S. polycystum still needs to be utilized optimally in the food and non-food sectors. This study aimed to determine the characteristics of S. polycystum flour from the waters of Cibuaya Beach, Ujung Genteng, and Sukabumi as a raw material for the production of functional salts. The study consisted of two main stages: the manufacture and characterization of S. polycystum flour. The parameters analyzed included yield, color, water activity, proximate content, minerals, NaCl, heavy metals, phytochemicals, total phenolics, flavonoids, phlorotannins, and antioxidant activity (DPPH and FRAP). The physical characteristics of S. polycystum flour include yield 79.52%, L* 44.36±0.33 (dark), a* 5.14±0.11 (red), b* 16.51±0.33 (yellow), and ºhue 72.61±0.01 (red-yellow). Chemical characteristics of S. polycstum flour include ash 34.43±0.19%, Na mineral 54.32±0.09 mg/g, K 87.12±0.48 mg/g, Na/K mineral ratio 0.62±0.00, and NaCl content 17.11±0.18%. Functional characteristics of S. polycystum flour include alkaloids, phenolics, saponins, and steroids (in qualitative testing); and contains total of phenolics 847.05±0.46 mg GAE/g sample, flavonoids 892.20±0.63 mg QE/g sample, phlorotannins 534.11±0.73 mg PGE/g sample; and antioxidant activity DPPH (IC50 value) 52.25±0.52 ppm (strong), and FRAP 242.93±2.31 µmmol FeSO4. S. polycystum flour has good physical, chemical, and functional characteristics, so it has the potential to be used as raw material for production of functional salt which is beneficial for body health
Proksimat dan profil asam amino kerang bulu (Anadara antiquata) asal Desa Ohoiletman Kabupaten Maluku Tenggara: Proximate and amino acid profile of feather clams (Anadara antiquata) from Ohoiletman Village Southeast Maluku Regency
No full textKerang bulu merupakan salah satu organisme laut yang memiliki nilai gizi tinggi tapi belum dikelola dan dimanfaatkan secara optimal di Kabupaten Maluku Tenggara, Provinsi Maluku. Tujuan penelitian adalah menentukan nilai proksimat, morfometrik, rendemen, dan profil asam amino daging kerang bulu. Pengujian sampel penelitian menggunakan uji proksimat, morfometrik, perhitungan rendemen dan jumlah asam amino menggunakan high performance liquid chromatrografi (HPLC). Nilai proksimat kerang bulu, yaitu kadar air 77,79%; protein 13,08%; lemak 5,33%; abu 1,82%; dan karbohidrat 1,98%. Nilai rata-rata morfometrik kerang, yaitu panjang 5,25 cm; lebar 4,58 cm; tinggi 3,48 cm dan berat 46,81 g dengan rendemen 2,53%. Asam amino berjumlah 18 jenis yang terdiri atas 9 asam amino esensial dan 9 asam amino nonesensial dengan jenis asam amino esensial tertinggi, yaitu lisina 5,03%.Southeast Maluku Regency in Maluku Province has not effectively harnessed the potential of feather clams, which are marine organisms that are rich in nutritional content. The primary objective of this study was to assess the proximate, morphometric, yield, and amino acid composition of feather clam meat and to conduct a comprehensive battery of tests, including proximate analysis, morphometry, and amino acid content analysis using high-performance liquid chromatography (HPLC).). The purpose of these experiments was to acquire a more comprehensive knowledge of the properties of the samples.The specific values of feather clams are as follows: water content, 77.79%; protein, 13.08%; fat, 5.33%; ash, 1.82%; and carbohydrates, 1.98%.The typical measurement for shellfish is 5.25 cm for length, 4.58 cm for width, and 3.48 cm for height, with an average weight of 46.81 g and a yield of 2.53%. Amino acids can be grouped into 18 different types, nine of which are essential amino acids and the remaining nine are non-essential. Lysine, at a concentration of 5.03%, is the most abundant essential amino acid