Jurnal Pengolahan Hasil Perikanan Indonesia
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Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali: Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali
No full textCanning is a method used to prepare and preserve fish by sealing them in airtight containers and sterilizing them. Ensuring uniformity of quality is crucial and continuously supervised to uphold the high standards and food safety of canned fish products. The objective of this study was to assess the stability of chemical properties (pH and histamine), physical properties (viscosity), and sensory quality of canned lemuru fish (Sardinella sp.) in tomato sauce throughout a 12-day storage period. The study included samples of canned lemuru fish from the BTN brand, which is one of the items manufactured by PT X, Pengambengan. These samples were examined in triplicate over a period of 12 weeks to measure pH, histamine levels, viscosity, and sensory attributes such as appearance, texture, taste, scent, and color. Data analysis employed analysis of variance and Duncan\u27s advanced test to determine if there were significant differences at the 5% significance level. The findings indicated that the 12-week observation period had a notable impact (p<0.05) on the acidity level of the tomato sauce medium and the histamine level of the BTN samples. However, the storage duration did not have a significant effect (p>0.05) on the viscosity of the tomato sauce or the sensory quality (appearance, texture, taste, aroma, and color) of the BTN samples. This indicates that the BTN brand-canned lemuru manufactured by PT X demonstrates consistency in terms of the viscosity and sensory attributes of its tomato sauce. However, it lacks consistency in terms of the acidity of the tomato sauce and the level of histamine.Pengalengan merupakan salah satu teknik pengolahan dan pengawetan ikan yang dikemas secara hermetis dan disterilkan. Kekonsistenan mutu penting dilakukan dan selalu diawasi sebagai upaya menjaga mutu dan keamanan pangan produk ikan kaleng. Penelitian ini bertujuan menentukan konsistensi mutu kimia (pH, histamin), fisik (viskositas), dan sensori produk pengalengan ikan lemuru (Sardinella sp.) dalam media saus tomat. Penelitian menggunakan sampel ikan lemuru kaleng merek BTN sebagai salah satu produk yang dihasilkan oleh PT X, Pengambengan. Sampel tersebut dilakukan pengamatan secara triplo selama 12 minggu terhadap kandungan pH, histamin, viskositas, dan sensori (ketampakan, tekstur, rasa, aroma, dan warna). Data dianalisis dengan sidik ragam dan uji lanjut Duncan jika berbeda nyata pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa selama waktu pengamatan selama 12 minggu terdapat pengaruh yang signifikan (p<0,05) terhadap nilai keasaman media saus tomat dan nilai histamin sampel BTN. Namun, waktu penyimpanan tidak berpengaruh signifikan (p>0,05) terhadap viskositas saus tomat dan mutu sensori (ketampakan, tekstur, rasa, aroma, dan warna) sampel BTN. Lemuru kaleng merek BTN yang diproduksi PT X telah konsisten dari segi viskositas saus tomat dan sensori namun tidak konsisten dari segi keasaman saus tomat dan kandungan histamin
Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products: Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan
No full textSmoked fish is a fishery product that meets the nutritional needs of the population. The traditional smoking method leads to the production of H2S, which reduces the aroma and is carcinogenic. The liquid smoke technology offers a solution to the challenges associated with the application of traditional smoking methods. However, the use of the liquid smoke method remains limited in smoked fish businesses. This study aimed to evaluate and develop a downstream strategy for producing and distributing liquid smoke to facilitate its implementation by smoked fish businesses based on SWOT analysis. This study employed a quantitative descriptive methodology utilizing the strengths, weaknesses, opportunities, and threats (SWOT) analytical framework. The data were collected through interviews and questionnaires. The obtained data were subjected to weight calculations using the Expert Choice tool. The research findings indicate that the optimal approach for developing downstream liquid smoke products is to create a novel product in the form of liquid smoked fish. Liquid-smoked fish are immersed in or coated with liquid smoke to achieve an extended shelf life and smoky aroma, without traditional smoking methods. In addition, it establishes a strategic alliance between scholars, entrepreneurs, and the government. Strategic relationships can be established by developing a shared agenda focusing on fostering a sustainable blue economy. The blue economy refers to the use of hygienic, healthy, and non-carcinogenic fishing products such as smoked fish to promote sustainable economic growth and enhance community welfare.Ikan asap adalah salah satu produk hasil perikanan yang berperan dalam pemenuhan gizi masyarakat. Proses pengasapan secara tradisional menyebabkan pembentukan hidrogen sulfida (H2S) yang merusak aroma dan bersifat karsinogenik. Teknologi asap cair menjadi solusi dari permasalahan penerapan pengasapan tradisional. Namun, teknologi asap cair ini belum banyak di terapkan oleh pengasap ikan terutama pengusaha pengasapan ikan. Penelitian ini bertujuan untuk mengevaluasi dan menyusun strategi hilirisasi produk asap cair agar dapat diterapkan oleh pengusaha pengasap ikan berdasarkan analisis SWOT. Penelitian ini menggunakan metode deskriptif kuantitatif, dengan pendekatan strength, weakness, opportunity, and threats (SWOT) analisis. Teknik pengumpulan data dilakukan melalui wawancara dan kuesioner. Data hasil diolah melalui perhitungan bobot dengan alat bantu Expert Choice. Hasil penelitian menunjukkan bahwa strategi hilirisasi produk asap cair adalah dengan menciptakan produk baru berupa ikan asap cair. Ikan asap cair diolah melalui perendaman maupun penyemprotan asap cair sehingga produk ikan awet dan memiliki aroma asap tanpa melalui pengasapan tradisional serta membentuk kemitraan strategis antara akademisi-pebisnis dan pemerintah. Kemitraan strategis dapat berjalan dengan penyusunan agenda yang memiliki tujuan Bersama, yaitu terciptanya keberlanjutan ekonomi biru. Ekonomi biru diartikan sebagai peningkatan kesejahteraan masyarakat melalui pemanfaatan hasil perikanan berupa ikan asap yang higienis, sehat dan tidak bersifat karsinogenik sebagai sumber pertumbuhan ekonomi berkelanjutan
In silico analysis of ethyl acetate Bruguiera gymnorhiza leaf extracts as an anti-inflammatory agent: Analisis in silico ekstrak etil asetat daun Bruguiera gymnorhiza sebagai agen antiinflamasi
No full textBruguiera gymnorhiza merupakan tanaman mangrove yang mengandung banyak senyawa bioaktif, yang menunjukkan sifat antiinflamasi. Penelitian ini bertujuan mengevaluasi potensi antiinflamasi senyawa bioaktif yang diekstrak dari daun B. gymnorhiza menggunakan etil asetat, melalui analisis in silico. Penelusuran komponen bioaktif dilakukan menggunakan basis data elektronik yang diakui secara internasional untuk mengidentifikasi profil kimia senyawa ini. Analisis in silico dilakukan menggunakan PASS Server untuk memprediksi aktivitas biologis, SwissADME untuk potensi penemuan obat, dan ProTox III untuk penilaian toksisitas. Selain itu, docking molekuler dilakukan dengan reseptor IKKβ. Lima belas komponen bioaktif mengandung gugus yang terdapat dalam daun B. gymnorhiza. Analisis PASS Server mengungkapkan bahwa semua senyawa yang diidentifikasi menunjukkan sifat antiinflamasi. Evaluasi lebih lanjut menggunakan SwissADME dan ProTox III menunjukkan kemiripan obat dan potensi penyerapan, distribusi, metabolisme, dan ekskresi yang baik, dengan berbagai tingkat toksisitas: 4 senyawa diklasifikasikan sebagai kelas 3; 5 sebagai kelas 4; 4 sebagai kelas 5 dan 2 sebagai kelas 6. Hasil docking molekuler menunjukkan bahwa elemisin dan asam laurat membentuk ikatan hidrogen dengan IKKβ, dengan energi pengikatan masing-masing -4,4 kkal/mol dan -6,6 kkal/mol, yang menunjukkan aktivitas antiinflamasi yang signifikan. Temuan ini memberikan dasar untuk mengembangkan obat antiinflamasi berdasarkan ekstrak daun B. gymnorhiza.Bruguiera gymnorhiza is a mangrove plant that contains many bioactive compounds, which exhibit anti-inflammatoryproperties. This study aims to evaluate the anti-inflammatory potential of bioactive compounds extracted from B. gymnorhiza leaves using ethyl acetate, through in silico analysis. A literature review was conducted using internationally recognized electronic databases to identify the chemical profiles of these compounds. In silico analyses were performed using PASS Server to predict biological activity, SwissADME for drug discovery potential, and ProTox III for toxicity assessment. Molecular docking was performed using the IKKβ receptor. A literature review identified 15 compounds present in the leaves of B. gymnorhiza. PASS Server analysis revealed that all identified compounds exhibited anti-inflammatory properties. Further evaluation using SwissADME and ProTox III indicated favorable drug-likeness and absorption, distribution, metabolism, and excretion potential, with varying levels of toxicity; four compounds were classified as Class 3, five as Class 4, four as Class 5, and two as Class 6. Molecular docking results demonstrated that elemicin and lauric acid formed hydrogen bonds with IKKβ, with binding energies of -4.4 kcal/mol and -6.6 kcal/mol, respectively, suggesting significant anti-inflammatory activity. These findings provide a foundation for the development of anti-inflammatory drugs based on B. gymnorhiza leaf extracts
Karakteristik minyak belut (Monopterus albus) asap dari Desa Barania, Kabupaten Sinjai dengan metode pengasapan berbeda: Characteristics of smoked eel (Monopterus albus) oil from Barania Village, Sinjai Regency by different smoking methods
No full textBelut (Monopterus albus) merupakan sumber protein dan mineral penting bagi manusia. Belut mengandung asam lemak omega-3 dan omega-6 yang bermanfaat untuk kesehatan otak, jantung, dan respon imun. Penelitian ini bertujuan untuk menentukan rendemen dan komposisi asam lemak dari minyak belut asap dingin dan cair. Minyak belut diekstraksi dengan metode dry rendering menggunakan panas dari pengasapan. Ekstraksi minyak belut asap dilakukan menggunakan dua metode pengasapan, yaitu metode pengasapan dingin (cold smoked) dengan suhu 30-60°C selama ±4 jam dan metode pengasapan cair (liquid smoked) dengan suhu 120-150°C selama ±2 jam. Analisis komposisi asam lemak menggunakan gas chromatography-mass spectrometry (GC-MS). Hasil penelitian menunjukkan bahwa rendemen tertinggi (8%) terdapat pada minyak belut asap cair. Komposisi asam lemak pada minyak belut asap dingin terdiri dari 17 jenis asam lemak, dengan asam lemak linoleat 22,96% menjadi yang paling dominan. Sedangkan, pada minyak belut asap cair terdiri dari 15 jenis asam lemak, dengan asam lemak palmitat 36,56% menjadi yang paling dominan.Eels, specifically the species Monopterus albus, hold significant nutritional value for human consumption, as they are rich in protein and minerals.Eel is a rich source of omega-3 and omega-6 fatty acids, which are essential for maintaining optimal brain, heart, and immune system function. The objective of this study is to investigate the quantity and chemical structure of smoked eel oil that has been prepared using a cold and liquid smoking process. The extraction of eel oil involves the application of the dry rendering technique, which employs heat sourced from smoked materials. The extraction of smoked eel oil involves two methods: the cold smoked method, which involves a temperature of 30-60°C for approximately 4 hours, and the liquid smoke method, which involves a temperature of 120-150°C for approximately 2 hours.The application of gas chromatography-mass spectrometry (GC-MS) for the examination of fatty acid makeup. The findings of the study revealed that the greatest yield (8%) was obtained from liquid smoked eel oil.Cold-smoked eel oil primarily comprises linoleic acid, which constitutes 22.96% of its overall composition. A total of 17 different fatty acids make up the remaining percentage of the oil. Meanwhile, the composition of liquid smoked eel oil is comprised of 15 different fatty acids, with palmitic acid being the most prevalent at 36.56%
Karakteristik fisikokimia dan mutu hedonik es krim dengan penambahan bubur rumput laut: Physicochemical characteristics and hedonic quality of ice cream with the addition of Kappaphycus alvarezii
No full textKappaphycus alvarezii telah banyak digunakan dalam berbagai olahan makanan, salah satunya es krim. Aplikasi K. alvarezii pada es krim biasanya dalam bentuk karagenan dan tepung yang berfungsi sebagai pengemulsi dan penstabil. Tujuan penelitian adalah untuk menentukan karakteristik fisikokimia dan tingkat penerimaan konsumen es krim dengan formulasi penambahan bubur K. alvarezii konsentrasi berbeda. Pembuatan es krim dilakukan dengan penambahan bubur K. alvarezii konsentrasi 0; 3,69; 7,09; 10,27; 13,25; dan 16,03%. Parameter yang diamati meliputi overrun, melting rate, viskositas, total solid, pH, dan hedonik. Uji hedonik dilakukan pada atribut ketampakan, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan bubur K. alvarezii dengan konsentrasi berbeda pada es krim memberikan pengaruh nyata (p<0,05) pada parameter overrun, melting rate, viskositas, total solid, dan uji hedonik, namun tidak berbeda nyata pada nilai pH. Karakteristik es krim menunjukkan nilai overrun 45,98–80,89%; melting rate 5,21-8,55 menit; viskositas 42,55-79,00 dpa’s; total solid 46,90-53,53%; dan pH 5,74-5,88. Hasil uji hedonik es krim menunjukkan ketampakan dengan nilai 6,68 (agak suka)-7,55 (sangat suka); aroma 5,90 (agak suka)-7,43 (suka); rasa 6,30 (agak suka)-7,75 (sangat suka); dan tekstur 5,83 (agak suka)-7,68 (sangat suka).Kappaphycus alvarezii is commonly utilized in a range of culinary applications, one of which is the production of ice cream. K. alvarezii in ice cream typically takes the form of carrageenan and flour, serving as an emulsifier and stabilizer. The primary objective of this study was to evaluate the physicochemical properties and level of consumer acceptance of ice cream formulations that incorporated various concentrations of K. alvarezii slurry.The preparation of ice cream involves incorporating K. alvarezii slurry at different concentrations, including 0%, 3.69%, 7.09%, 10.27%, 13.25%, and 16.03%.The following parameters were measured: overrun, melting rate, viscosity, total solids, pH, and hedonics. Hedonic tests were conducted to evaluate the attributes of appearance, aroma, taste, and texture.The findings demonstrated a substantial impact (p<0.05) of K. alvarezii slurry added to ice cream at varying concentrations on the overrun, melting rate, viscosity, and total solid content, as well as the hedonic test parameters. However, there was no significant difference observed in the pH valueThe following characteristics of ice cream have been reported: an overrun value ranging from 45.98% to 80.89%; a melting rate of 5.21 to 8.55 minutes; viscosity of 42.55 to 79.00 dpa\u27s; a solid total of 46.90% to 53.53%; and a pH value of 5.74 to 5.88.The outcome of the hedonic assessment for ice cream indicated its visual appeal with a score of 6.68-7.55, its aroma with a range of 5.90-7.43, its flavor with a value of 6.30-7.75, and texture with a range of 5.83-7.68
Karakteristik mutu siomai ikan toman (Channa micropeltes) selama penyimpanan: The quality characteristics of Indonesian snakehead (Channa micropeltes) fish shumai on storage
No full textIkan toman merupakan salah satu jenis ikan air tawar yang memiliki nilai ekonomis dan bergizi tinggi. Siomai ikan termasuk produk yang mudah mengalami kemunduran mutu mikrobiologis sehingga memiliki daya simpan yang rendah. Bubuk kayu manis berpotensi menghambat kerusakan mutu siomai karena memiliki aktivitas antibakteri. Tujuan penelitian ini untuk menentukan karakteristik mutu siomai ikan toman dengan penambahan bubuk kayu manis 1% dari berat ikan berdasarkan parameter kadar air, pH, angka lempeng total (ALT), dan organoleptik selama penyimpanan 0, 1, 2, dan 3 hari. Parameter kimiawi, mikrobiologis, dan organoleptik diamati setiap hari pada hari ke-0, 1, 2, dan 3 dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa kadar air siomai ikan toman selama penyimpanan berkisar antara 54,30 – 56,62 %; pH 6,07 – 6,20; TPC 0,1×104 - 15.167×104 cfu/mL. Hasil uji organoleptik menunjukkan bahwa penerimaan panelis terhadap seluruh parameter yang diamati menurun seiring bertambahnya hari penyimpanan.The Indonesian snakehead fish, a species of freshwater fish, possesses significant economic and nutritional worth.Fish shumai is a perishable product that is susceptible to microbial degradation, resulting in a limited shelf life. Cinnamon powder\u27s potential to prevent the degradation of shumai quality is attributable to its antibacterial properties. The objective of this study was to evaluate the quality attributes of Indonesian snakehead fish shumai with the addition of 1% cinnamon powder based on the weight of the fish, considering the parameters of moisture content, pH, total plate count (TPC), and organoleptic properties on days 0, 1, 2, and 3.Chemical, microbiological, and organoleptic parameters were observed every day on days 0, 1, 2, and 3, with three replications. The findings of the study indicated that the moisture content of toman fish siomai varied during storage, ranging from 54.30% to 56.62%, with a pH range of 6.07% to 6.20%, and a total plate count ranging from 0.1×104 to 15,167×104 colony-forming units per milliliter. The findings of the organoleptic test indicated that the panelists\u27 approval of all observed parameters diminished as the storage duration increased
Efektivitas jenis adsorben pada pemurnian bertingkat minyak mata tuna kaya DHA: Effectiveness of adsorbent type on graded purification of DHA-rich tuna eye oil
No full textDocosahexaenoic acid (DHA) merupakan asam lemak omega-3 pada minyak ikan yang berperan penting dalam perkembangan otak dan retina. Minyak ikan kaya DHA belum diproduksi secara massal di Indonesia. Mata tuna yang menjadi hasil samping industri perikanan dapat menjadi sumber potensial DHA dan eicosapentaenoic acid (EPA). Minyak mata tuna dengan karakteristik tinggi DHA dan polyunsaturated fatty acid (PUFA) rentan mengalami oksidasi, sehingga proses pemurnian perlu dilakukan untuk menghilangkan pengotor penyebab oksidasi. Penelitian ini bertujuan untuk menentukan perlakuan pemurnian terbaik melalui parameter mutu minyak ikan guna menghasilkan minyak mata tuna dengan penurunan pengotor yang maksimal. Minyak mata tuna diperoleh melalui ekstraksi secara sentrifugasi. Minyak yang dihasilkan selanjutnya dimurnikan dengan beberapa tingkatan perlakuan permurnian, yaitu netralisasi (N1), netralisasi bleaching (N1B1), netralisasi bleaching netralisasi (N1B1N2), dan netralisasi bleaching netralisasi bleaching (N1B1N2B2). Pemurnian menggunakan jenis adsorben yang berbeda, yakni alumina aktif 8%, arang aktif 10%, dan magnesol XL 5%. Parameter yang dianalisis meliputi asam lemak bebas (FFA), bilangan asam, bilangan peroksida, anisidin, dan total oksidasi (TOTOX). Hasil penelitian menunjukkan bahwa perbedaan jenis adsorben dan perbedaan tingkat ekstraksi berpengaruh secara nyata (p<0,05) terhadap bilangan peroksida, bilangan anisidin, total oksidasi, asam lemak bebas dan bilangan asam. Perlakuan dengan tingkat pemurnian N1B1N2B2 dengan adsorben magnesol XL 5% merupakan perlakuan terbaik. Proses pemurnian menghasilkan penurunan paramater oksidasi mencapai 50-80% meskipun minyak yang dihasilkan masih belum sesuai standar.Docosahexaenoic acid (DHA), an omega-3 fatty acid in fish oil, plays a crucial role in brain and retina development. Despite the importance of DHA-rich fish oil, mass production remains limited in Indonesia. However, tuna eye, an industrial by-product, shows promise as a potential source of eicosapentaenoic acid (EPA) and DHA. Notably, high DHA and polyunsaturated fatty acid PUFA in tuna eye oil are prone to oxidation. To address this, double purification (neutralization, bleaching) using different adsorbents (activated alumina, activated charcoal, magnesol XL) reduces oxidation, meeting oil standards. This research aims to determine the best purification treatment through the quality parameters of fish oil to produce tuna eye oil with maximum impurity reduction. The fish oil was obtained by centrifugation process, then it was purified with several treatment level namely, neutralization (N1), neutralization, bleaching (N1B1), neutralization, bleaching, neutralization (N1B1N2), and neutralization, bleaching, neutralization, bleaching (N1B1N2B2). Several types for adsorbent was used for purification process namely 8% activated alumina, 10% activated charcoal, and 5% magnesol XL. Parameters examined include free fatty acids (FFA), acid number, peroxide value, anisidin, and total oxidation (TOTOX). The best treatment resulted was the purification level of N1B1N2B2 with 5% magnesol XL adsorbent. The results indicate significant effects (p<0.05) of adsorbents and extraction levels on oxidation numbers (peroxide, anisidine, free fatty acid and acid value. The refining process yields oil with reduced oxidation parameters, though exceeding the standard, it lowers impurities by 50-80% of initial values
Pemanfaatan rumput laut Caulerpa racemosa sebagai bahan baku masker wash-off dengan penambahan peptida siput gonggong: Utilization seaweed caulerpa racemosa as wash-off mask raw material with addition of gonggong snail peptides
No full textRumput laut Caulerpa racemosa berpotensi sebagai bahan baku kosmetik, yaitu masker wajah karena mengandung antioksidan. Jenis biota laut yang bernilai ekonomis tinggi dan kaya peptida adalah siput gonggong (Laevistrombus turturella). Ekstrak siput gonggong memiliki aktivitas antioksidan dan peptida antimikrob yang dapat menghambat pertumbuhan bakteri Stapylococcus aureus. Tujuan penelitian ini adalah menentukan formula wash-off mask terbaik dari C. racemosa dengan penambahan peptida gonggong (L. turturella). Formulasi masker wajah wash-off menggunakan formula tetap hasil optimasi (penambahan 15% rumput laut C. racemosa), menggunakan rancangan acak lengkap (RAL) dengan 3 perlakuan penambahan peptida gonggong, yaitu A1 (15%), A2 (10%), dan A3 (5%). Produk wash-off mask dianalisis organoleptik, total plate count (TPC), nilai pH, uji iritasi, uji lama mengering dan aktivitas antioksidan dengan metode DPPH. Rumput laut C. racemosa segar memiliki aktivitas antioksidan yang kuat, yaitu 71,42 µg/mL. Masker wash-off dengan formula terbaik adalah formula penambahan peptida gonggong 5% dengan nilai hedonik parameter aroma 6 (agak suka), warna 7 (suka) dan tekstur 7 (suka). Uji scoring memiliki nilai 7 (bagus) pada setiap parameter. Formula terpilih memenuhi syarat SNI 16-6070-1999 pada nilai TPC, yaitu 4,1×102 CFU/mL dan nilai pH 6,5. Masker yang dihasilkan tidak menimbulkan reaksi iritasi dan mengering pada waktu 14,8 menit dan mengandung antioksidan 186,98±0,01 µg/mL. Produk masker wash-off ini berpotensi menjadi alternatif masker wajah.Caulerpa racemosa has potential as a raw material for cosmetics, specifically face masks, owing to its antioxidant content. The type of marine fauna that has a high economic value and is rich in peptides is the gonggong snail (Laevistrombus turturella). Gonggong snail extract has antioxidant activity and antimicrobial peptides that can inhibit the growth of Staphylococcus aureus. This study aimed to determine the best formula for a wash-off mask from C. racemosa with the addition of gonggong peptide. The formulation of the wash-off face mask used a fixed formula resulting from optimization (adding 15% C. racemosa seaweed), employing a completely randomized design (CRD) with three treatments of gonggong peptide addition: A1 (15%), A2 (10%), and A3 (5%). The wash-off mask product was analyzed for organoleptic properties, total plate count (TPC), pH value, irritation test, drying time test, and antioxidant activity using the DPPH method. Fresh C. racemosa seaweed has strong antioxidant activity, measuring 71.42 µg/mL. The wash-off mask with the best formula was the 5% gonggong peptide addition formula with a hedonic value of aroma parameter 6 (somewhat like), color 7 (like), and texture 7 (like). The scoring test had a value of seven (good) for each parameter. The selected formula meets the requirements of SNI 16-6070-1999 on the TPC value, which is 4.1×102 CFU/mL and the pH value is 6.5. The resulting mask did not cause irritating reactions, dried for 14.8 minutes and contained 186.98±0.01 µg/mL antioxidants. This wash-off mask product has the potential to be an alternative to face masks
Karakteristik fisikokimia kerupuk produk UKM Kabupaten Kutai Kartanegara: Physicochemical characteristics of crackers from Kutai Kartanegara SMEs product
No full textKerupuk merupakan camilan atau pelengkap makanan utama yang diproduksi dari ikan dan udang. Sumberdaya ikan Kabupaten Kutai Kartanagera yang melimpah memberi peluang usaha bagi UKM untuk membuat olahan kerupuk ikan dan udang. Tujuan penelitian ini adalah untuk menentukan karakteristik fisikokimia kerupuk dengan perbedaan bahan baku produksi UKM terbaik berdasarkan SNI. Sampel kerupuk yang diperoleh dari UKM terdiri atas 4 jenis, yaitu kerupuk ikan pipih, kerupuk ikan haruan, kerupuk udang, dan kerupuk ikan bandeng. Parameter yang dianalisis meliputi proksimat, warna, daya kembang, daya serap minyak, dan higroskopisitas. Hasil penelitian menunjukkan bahwa perbedaan bahan baku kerupuk berpengaruh nyata (p<0,05) pada semua parameter uji. Komposisi kimia yang dihasilkan yaitu kadar air 9,99-12,91%, protein 6,63-7,90%, lemak 1,49-2,63%, abu 2,93-3,92%, dan karbohidrat 73,90-77,52%. Kerupuk memiliki nilai L* nilai 38,76-49,06, a* 3,39-3,52, b* 14,46-18,74 dan derajat putih 38,76-49,06%. Daya serap minyak 28,32-45,04%, daya kembang 35,26-40,09%, dan higroskopisitas selama 6 jam 4,77-5,70%. Sampel kerupuk udang memenuhi syarat mutu SNI terbaik (Grade II), dibandingkan kerupuk ikan pipih, ikan haruan, dan ikan bandeng (Grade III). Crackers are widely recognized food items that are commonly used as snacks or accompaniments in the main course. The Kutai Kartenegara Regency boasts an ample supply of fish resources, presenting small- and medium-sized enterprises (SMEs) with promising business prospects for processing fish and shrimp into crackers. The objective of this research was to evaluate the physicochemical properties of crackers produced by SMEs using various raw materials while adhering to established standards and guidelines. The crackers offered by SMEs comprised four varieties: belida fish crackers, snakehead fish crackers, shrimp crackers, and milkfish crackers. The research data encompassed proximate parameters including color, swelling power, oil absorption capacity, and hygroscopicity. The results indicated that variations in the components of the crackers\u27 unprocessed ingredients had a significant influence (p<0.05) on each of the examined parameters. The chemical composition was as follows: water content ranging from 9.99% to 12.91%, protein content between 6.63% and 7.90%, fat content from 1.49% to 2.63%, ash content between 2.93% and 3.92%, and carbohydrate content ranging from 73.90% to 77.52%. The values obtained for the color of the crackers ranged from 38.76 to 49.06. The capacity of the crackers to absorb oil was determined to be within the range of 28.32-45.04%. The expansion of crackers, in terms of volume ranged from 35.26% to 40.09%. The results of the 6-hour testing indicated that the hygroscopicity value fell within the range of 4.77-5.70%. Shrimp cracker samples satisfied the highest quality standards set by SNI, which corresponds to Grade II, as opposed to belida fish crackers, snakehead fish crackers, and milkfish crackers, which were classified as Grade III
Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut: Characterization of nori-like product based on local Indonesian seaweed with variations of coating
No full textNori merupakan makanan kering berbahan baku rumput laut Porphyra sp. Ketertarikan masyarakat terhadap nori berdampak pada nilai impor produk nori yang meningkat setiap tahunnya. Ketersediaan rumput laut Porphyra sp. sebagai bahan baku nori terbatas. Oleh karena itu, diperlukan bahan baku alternatif pengganti Porphyra sp. dalam pembuatan nori. Rumput laut yang melimpah di perairan Indonesia dan berpotensi sebagai bahan baku nori, di antaranya Ulva lactuca, Gracilaria sp., dan Euchema spinosum. Pemanfaatan rumput laut lokal menjadi produk nori memerlukan tambahan bahan sebagai penyalut. Tujuan penelitian ini adalah menentukan penyalut terbaik dalam pembuatan nori berdasarkan karakteristik sifat sensori dan nilai proksimat. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) dengan perbedaan variasi penyalut nori-like product. Penelitian dilakukan tiga tahap, yaitu preparasi rumput laut, pembuatan nori, dan proses penyalutan nori. Hasil penelitian menunjukkan nilai organoleptik produk nori dengan penyalut 100% tapioka (F2) lebih disukai panelis dengan nilai rata-rata organoleptik warna 7,89%, tekstur 7,27%, ketampakan 8,42%, aroma 8,02%, rasa 7,84%, dan keseluruhan 7,89%. Variasi penyalut meningkatkan nilai sensori kerenyahan produk nori berbahan rumput laut lokal. Hasil analisis karakteristik kimia menunjukkan bahwa produk nori U. lactuca, Gracilaria sp., dan Eucheuma spinosum dengan variasi penyalut berbeda mempunyai nilai yang berbeda pula. Nori F2 memiliki kandungan protein 8,82%, lemak 20,16%, air 10,31%, abu 12,43%, dan karbohidrat 48,28%. Produk nori rumput laut U. lactuca, Gracilaria sp. dan Eucheuma spinosum dengan variasi penyalut layak untuk dikembangkan lebih lanjut sebagai produk komersial dari rumput laut lokal.Nori is a dry food made from seaweed, known as Porphyra sp. The increasing public interest in this product has led to a significant rise in the annual value of nori product imports. The use of Porphyra sp. as a raw material for producing limited quantities of nori necessitates the identification of alternative raw materials. Several seaweeds that are abundant in Indonesian waters and possess potential as raw materials for nori production have been identified. These seaweeds included U. lactuca, Gracilaria sp., and Euchema spinosum. The objective of this study was to identify the most suitable coating for producing nori-based products, based on sensory properties and nutritional value. To achieve this, an experimental method with a completely randomized design (CRD) was employed, incorporating various nori-based product coatings. The study proceeded in three distinct phases: preparation of seaweed, manufacturing of nori, and coating process for nori. The findings demonstrated that the nori goods with a 100% tapioca coating (F2) received the highest organoleptic rating from the panelists, with an average score of 7.89% for color, 7.27% for texture, 8.42% for appearance, 8.02% for aroma, 7.84% for taste, and 7.89% for overall quality.The diversity of coatings enhances the sensory appeal of locally-sourced nori products by affecting their crunchiness. Chemical characteristic analysis revealed that nori items derived from U. lactuca, Gracilaria sp., and Eucheuma spinosum exhibit distinctive values when subjected to various coating modifications. Nori F2 boasts an impressive nutritional profile, with 8.82% of its composition comprising protein, 20.16% fat, 10.31% water, 12.43% ash, and 48.28% carbohydrates. The product is particularly noteworthy for its potential as a commercial offering given its suitability for development as a seaweed-based product in collaboration with local producers. The incorporation of various coating variations into the product has also been identified as a key factor in its potential for commercial success