Jurnal Pengolahan Hasil Perikanan Indonesia
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Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)
No full textFish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%Ikan memiliki kandungan gizi yang tinggi, namun sebagian besar masyarakat kurang gemar mengonsumsi ikan karena memiliki aroma yang amis, banyak duri, dan mudah mengalami kemunduran mutu sehingga penganekaragaman olahan hasil laut dapat menjadi solusi bagi masyarakat yang tidak mau mengonsumsi ikan. Penelitian ini bertujuan untuk menentukan pengaruh formulasi terhadap tingkat penerimaan konsumen dan nilai gizi biskuit dengan fortifikasi tepung surimi. Metode penelitian terbagi menjadi karakterisasi surimi, formulasi biskuit ikan, dan karakterisasi biskuit ikan. Konsentrasi tepung surimi yang digunakan pada formulasi biskuit ikan adalah 0; 10; 20; 30; 40; 50%. Data hasil penelitian dianalisis menggunakan uji ANOVA satu arah dengan uji lanjut Duncan untuk uji organoleptik dan uji lanjut Tukey untuk uji proksimat dengan tingkat kepercayaan 95%. Hasil karakterisasi surimi menunjukkan bahwa surimi ikan sebelum dikeringkan memiliki kadar protein sebesar 19,91%, lemak 0,7%, abu 0,41%, air 78,9%, dan karbohidrat 0,08% namun setelah dikeringkan memiliki kadar protein 53,01%, lemak 5,03%, abu 1,35%, air 25,22%, dan karbohidrat 15,39%. Formulasi biskuit ikan terbaik, yaitu perlakuan fortifikasi tepung surimi 20% dengan nilai kesukaan ketampakan 7,50; aroma 6,87; rasa 7,37, dan tekstur 7,13 dari skala 9. Kandungan nilai gizi meliputi kadar protein 19,91%, lemak 17,10%, abu 2,80%, air 5,67%, dan karbohidrat 57,52%
Bakteri halofilik dan halotoleran dari air baku tambak garam Universitas Trunojoyo Madura: Halophilic and halotolerant bacteria from raw water of salt ponds of Trunojoyo University Madura
No full textBakteri halofilik merupakan bakteri yang membutuhkan kadar garam tinggi untuk hidup, sedangkan bakteri halotoleran merupakan bakteri yang mampu hidup dengan atau tanpa garam. Bakteri halofilik dan halotoleran memiliki potensi untuk dimanfaatkan dalam bioteknologi. Tambak garam Universitas Trunojoyo Madura (UTM) yang terletak di Kabupaten Pamekasan dapat dijadikan sumber penelitian eksistensi bakteri halofilik dan halotoleran. Penelitian ini bertujuan untuk mengisolasi bakteri halofilik moderat dan halotoleran di air baku tambak garam UTM, serta mengetahui karakteristik morfologi dan biokimia. Empat isolat bakteri halofilik diperoleh dengan kode AB.1.2, AB.2.4, AB.2.5, dan AB.3.6, dan dua isolat bakteri halotoleran dengan kode AB.1.1 dan AB.2.3.Bentuk sel keseluruhan isolat berupa kokus dan isolat bakteri didominasi oleh Gram negatif. Tiga isolat termasuk kelompok bakteri aerob berdasarkan uji katalase dan oksidase. Isolat bakteri halotoleran dengan kode AB.1.1 dan A.B.2.3 mampu menghasilkan enzim sitrat, sedangkan isolat halofilik AB1.2, AB.2.5 dan AB.3.6 mampu menghasilkan enzim urease. Keseluruhan isolat mampu memfermentasi sukrosa, glukosa, manitol dan maltosa. Hasil penelitian ini diharapkan dapat dijadikan sebagai informasi awal untuk mendeskripsikan karakteristik bakteri halofilik dan halotoleran yang diisolasi dari air baku tambak garam UTM.Halophiles are bacteria that require specific salt concentrations to survive, while halotolerants are bacteria that grow in the absence of salt and in the presence of high salt concentrations. Both halophiles and halotolerant bacteria have potential biotechnological applications. The aim of this study was to isolate moderate halophiles and halotolerant bacteria from the raw water of salt ponds at Trunojoyo Madura University and to determine their morphological and biochemical characteristics. Four halophilic bacterial isolates with codes AB.1.2, AB.2.4, AB.2.5, and AB.3.6, and two isolates of halotolerant bacteria with codes AB.1.1 and AB.2.3, were obtained. All isolates were coccus shaped, and most of the isolates were gram-negative. Three isolates were identified as aerobic bacteria based on catalase and oxidase tests. Only halotolerant bacteria AB.1.1 and AB.2.3, showed positive results in the citrate utilization test, while halophiles AB1.2, AB.2.5, and AB.3.6, showed positive results in the urease test. All isolates, both halophiles and halotolerant, were able to utilize sucrose, glucose, mannitol, and maltose
Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus: Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel
No full textChoux pastry kering dengan substitusi konsentrat protein ikan (KPI) gabus adalah produk pangan olahan yang mengandung protein yang cukup tinggi. Produk pangan olahan harus memiliki nilai gizi dan sifat fungsional yang baik. Tujuan penelitian ini untuk menentukan sifat fungsional choux pastry kering substitusi KPI gabus melalui parameter kekerasan, komposisi asam amino, dan daya cerna protein secara in vitro. Penelitian ini merupakan penelitian eksperimen dengan analisis laboratorium yang terdiri dari dua kelompok perlakuan yaitu kontrol dan choux pastry kering substitusi KPI gabus 15%. Uji kekerasan diukur dengan LLYOD texture analyzer. Komposisi asam amino diukur dengan metode UPLC, sistina dan metionina secara LC-MS/MS dan triptofan secara HPLC. Uji daya cerna protein secara in vitro dengan teknik enzimatis. Hasil penelitian menunjukkan nilai kekerasan choux pastry kering substitusi 15% KPI gabus lebih tinggi (35,42 N) dari kontrol (24,48 N). Kandungan asam amino choux pastry kering substitusi 15% KPI gabus lebih tinggi dari kontrol, dengan asam amino esensial tertinggi yaitu leusina (1,65%) dan lisina (1,30%), dan asam amino nonesensial tertinggi yaitu asam glutamat (4,23%) dan asam aspartat (1,87%). Nilai skor kimia, skor asam amino, dan indeks asam amino esensial choux pastry kering substitusi 15% KPI gabus lebih tinggi (12,98; 17,58; 16,83) dibandingkan kontrol (9,55; 14,10; 11,93). Daya cerna protein in vitro choux pastry kering substitusi 15% KPI gabus lebih rendah (38,22%) dibandingkan kontrol (47,96%).ns high protein content. Processed food products must possess good nutritional and functional properties. This study aimed to determine the functional properties of dry choux pastry substituted with snakehead FPC\u27s, namely the hardness test, amino acid composition, and protein digestibility in vitro. This was an experimental study with laboratory analysis consisting of two treatment groups, namely the control group and dry choux pastry with 15% snakehead FPC. Hardness tests were performed using an LLYOD texture analyzer. Amino acid composition was measured by the UPLC method, cystine and methionine by LC-MS/MS, and tryptophan by HPLC. In vitro protein digestibility was tested using an enzymatic technique. The results showed that the hardness of dry choux pastry with 15% snakehead FPC was higher (35.42 N) than that of the control (24.48 N). The amino acid content of dry choux pastry substituted with 15% snakehead FPC’s was higher than that of the control product, with the highest essential amino acids were leucine (1.65%) and lysine (1.30%), and the highest non-essential amino acids were glutamic acid (4.23%), and aspartic acid (1.87%). The chemical score, amino acid score, and essential amino acid index of dry choux pastry with 15% snakehead FPC’s was higher (12.98; 17.58; 16.83) than the control (9.55; 14.10; 11.93). The in vitro protein digestibility of dry choux pastry substituted with 15% snakehead FPC’s was lower (38.22%) than that of the control (47.96%)
Ekstraksi dan determinasi karakteristik kolagen gelembung renang ikan lencam (Lethrinus lentjan): Extraction and determination characteristics of swim bladder collagen in pink ear emperor fish (Lethrinus lentjan)
No full textEkspor filet ikan lencam yang terus meningkat di Indonesia menyebabkan peningkatan pada jumlah hasil samping produksi, salah satunya gelembung renang. Gelembung renang ikan merupakan sumber alternatif kolagen yang telah menarik minat ilmuwan dan industri untuk diaplikasikan di berbagai sektor kesehatan, farmasi, dan kosmetik. Penelitian ini bertujuan untuk menentukan rasio bahan dan pelarut serta waktu yang optimal pada tahap praperlakuan dalam ekstraksi kolagen dari gelembung renang ikan lencam. Penelitian dibagi menjadi tiga tahapan, yaitu optimasi praperlakuan sampel menggunakan larutan NaOH dengan lama waktu yang berbeda, ekstraksi dengan rasio bahan dan pelarut asam asetat dan penambahan enzim papain, dan karakterisasi kolagen gelembung renang ikan lencam. Analisis komponen gelembung renang ikan lencam meliputi proksimat, asam amino, dan protein terlarut. Analisis kualitas kolagen meliputi proksimat, asam amino, pengukuran warna, derajat putih, pH, pita protein, dan gugus fungsi. Kondisi praperlakuan terbaik didapat pada gelembung renang ikan lencam yang direndam NaOH 0,1 M selama 8 jam. Ekstrasi kolagen gelembung renang ikan lencam terbaik, yaitu rasio 1:30 (b/v) larut enzim papain (PaSC) sebesar 28,88±0,71% selama 48 jam. Kandungan protein mencapai 92,56±0,12%, derajat putih 97,86%, nilai pH 6,64, kandungan hidroksiprolina sebesar 79,32 mg/g, glisina 293,35 mg/g, dan prolina 102,57 mg/g sebagai asam amino penciri kolagen. Hasil deteksi gugus fungsi menunjukkan adanya gugus fungsi amida I, II, III, A, dan B serta rantai α1 dan α2 . Pola protein kolagen terdeteksi pada kisaran molekul 100-250 kDa yang mengindikasikan kolagen tipe I.The upswing in the exportation of Lethrinus lentjan fillets in Indonesia has resulted in a concomitant increase in the quantity of production by-products, including swim bladder. Fish swim bladders possess collagen, which has garnered interest from both the scientific and industrial communities for potential applications in healthcare, pharmaceuticals, and cosmetics. The primary objective of this study was to ascertain the most suitable ratio of materials and solvents, as well as the optimal duration of pretreatment, for the effective extraction of collagen from the swim bladders of pink ear emperor fish. The study was conducted in three distinct stages: pretreatment of the sample with NaOH solutions of varying durations, extraction of collagen using papain enzyme and varying ratios of materials and acetic acid, and characterization of the extracted collagen. Examination of the swim bladder constituents of pink ear emperor fish encompasses proximate, amino acid, and dissolved protein analyses. Quality analysis of collagen encompasses various techniques, including proximate analysis, amino acid analysis, color measurement, whiteness degree assessment, pH determination, protein band analysis, and functional group detection. These methods are used to evaluate the chemical and physical properties of collagen, ensuring its purity and suitability for various applications. The optimal pretreatment conditions involved soaking pink ear emperor fish swim bladders in 0.1 M NaOH for 8 h, and the highest yield of collagen was attained using a soluble papain enzyme ratio of 1:30 (w/v) for 48 h, resulting in a collagen output of 28.88±0.71%.The extracted collagen possessed a protein content of 92.56±0.12%, a whiteness degree of 97.86%, a pH value of 6.64, a hydroxyproline content of 79.32 mg/g, a glycine content of 293.35 mg/g, and a proline content of 102.57 mg/g. These values are characteristic of the amino acids found in collagen. The results of functional group detection experimentally confirmed the presence of amide I, II, III, A, and B functional groups, as well as α1 and α2 chains. Collagen protein band analysis identified the presence of collagen type I in the molecular range of 100-250 kDa, as evidenced by the detection of collagen protein patterns in this range
Ekstraksi dan karakterisasi glukosamin dari cangkang udang vaname (Litopenaeus vannamei) dengan metode hidrolisis bertekanan: Extraction and characterization of glucosamine from vannamei shrimp (litopenaeus vannamei) shell using pressure hydrolysis method
Get PDFGlukosamin merupakan suatu senyawa yang termasuk ke dalam gula amino dan berperan sebagai prekursor biosintesis protein glikosilat dan lipid di dalam tubuh. Ekstraksi glukosamin secara kimia, biologi, dan fermentasi, belum mendapatkan hasil yang optimal. Perlakuan hidrolisis bertekanan diperlukan untuk meningkatkan hasil dalam pembuatan glukosamin. Penelitian ini bertujuan menentukan karakteristik glukosamin dari kitosan cangkang udang vaname yang diekstrak menggunakan perlakuan asam dengan tekanan. Kitosan cangkang udang vanamei diekstraksi menggunakan HCl 5% lalu diberi perlakuan dengan tekanan 0,45 atm dan tanpa tekanan pada suhu ±120°C . Karakteristik yang diamati meliputi komposisi kimia, rendemen, derajat deasetilasi, spektrum gugus fungsi, dan ketampakan. Cangkang udang yang digunakan memiliki kadar air (25,49±0,34%), abu (14,05±0,26%), dan protein (20,63±0,08%) . Kitosan udang vanamei memiliki kadar air (4,62%), abu (0,31%), protein (3,03%), derajat deasetilasi yaitu 78,44%, viskositas 222 cP, dan ketampakan berbentuk serpihan, warna putih kecokelatan dan tidak berbau. Glukosamin udang vanamei memiliki ketampakan berbentuk serbuk, dan warna putih kecokelatan. Persentase rendemen tertinggi pada glukosamin dengan tekanan 0,45 atm, yaitu 78,22%. Perlakuan pemberian tekanan dan tanpa tekanan pada ekstraksi glukosamin berpengaruh nyata terhadap rendemen, derajat deasetilasi, dan spektrum gugus fungsi glukosamin. Glukosamin terbaik diperoleh dari perlakuan ekstraksi kombinasi konsentrasi asam dan tekanan dengan hasil rendemen dan derajat deasetilasi yang telah sesuai dengan syarat mutu glukosamin.Glucosamines belong to the group of amino sugars and act as a precursor for the biosynthesis of glycosylated proteins and lipids in the body. The chemical, biological, and fermented extraction of glucosamine has not yet yielded optimal results. Pressurized hydrolysis treatment is needed to increase the yield of glucosamine. This study aimed to determine the characteristics of pressurized acid glucosamine extract from vannamei shrimp shell. The characteristics observed included the chemical composition, yield, degree of deacetylation, spectrum of functional groups, heavy metal contamination, and appearance. The chemical and heavy metal composition indicate the quality of shrimp shell are of standard allowed. Chitosan had a moisture content of 4.62%, ash content of 0.31%, protein content of 3.03%, deacetylation degree of 78.44%, viscosity of 222 cPs, flaky appearance, brownish-white color, and odorless. Pressurized acid extraction yielded white brownish glucosamine powder. The highest glucosamine yield was found in the 5% HCl acid extraction treatment at a pressure of 0.45 atm. The best glucosamine was obtained from the combined treatment of acid and pressure with the yield and degree of deacetylation that complied with the quality requirements of glucosamine
Profil asam amino Turbinaria ornata dan Ulva reticulata dari Perairan Moudolung Sumba Timur: Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba
No full textRumput laut merupakan sumber hayati yang memiliki potensi untuk dikembangkan dalam bidang pangan, salah satunya adalah bahan tambahan pangan. Komposisi kimia dan profil asam amino dari rumput laut perlu dikaji lebih lanjut. Penelitian ini bertujuan untuk menentukan komposisi kimia dan profil asam amino rumput laut yang berpotensi sebagai kondimen atau bumbu penyedap. Bahan baku meliputi Turbinaria ornata (alga cokelat) dan Ulva reticulata (alga hijau) diperoleh dari Perairan Moudolung, Sumba Timur. Sampel dikeringkan menggunakan sinar matahari selama 2-3 hari, ditepungkan dan dianalisis kadar air, abu, lemak, protein, serat kasar, dan karbohidrat (by difference) serta profil asam amino. Hasil penelitian menunjukkan kedua jenis tepung rumput laut memiliki kadar air 13,34-15,40%, abu 19,20-36,76%, lemak 2,28-5,83%, protein 5,08-5,57%, karbohidrat 42,54-54,00%, dan serat kasar 25,00-27,75%. Profil asam amino kedua jenis rumput laut terkonfirmasi ada 15 jenis di antaranya adalah asam amino esensial (fenilalanin, isoleusin, valin, arginin, lisin, leusin, treonin, dan histidin) dan non esensial (serin, asam glutamat, alanin, glisin, asam aspartat, tirosin, dan prolin). Asam glutamat dan asam aspartat merupakan asam amino dominan dibandingkan asam amino lainnya. Rumput laut T. ornata dan U. reticulata yang berasal dari Perairan Sumba Timur dapat dimanfaatkan sebagai kondimen atau bumbu penyedap.Seaweed is a living organism that can be utilized in the food industry, particularly as a food supplement. Further investigation is warranted concerning the chemical makeup and amino acid content of seaweeds. This study aimed to assess the chemical makeup and amino acid profile of seaweed with the ultimate goal of determining its suitability for use as a condiment or seasoning. The specimens examined in this study comprised Turbinaria ornata, a brown alga, and Ulva reticulata, a green alga, collected from coastal waters in Moudolung, East Sumba. The samples were subsequently dried in the sun for 2-3 days, followed by flouring, and then subjected to chemical analysis to determine their composition, including moisture content, ash content, fat content, protein content, crude fiber content, carbohydrate content (calculated by difference), and amino acid profile. The findings of the analysis revealed that the two varieties of seaweed powder contained varying percentages of moisture, ranging from 13.34% to 15.40%, ash, which ranged from 19.20% to 36.76%; fat, which was present in amounts of 2.28% to 5.83%, protein, which was present in amounts of 5.08% to 5.57%, carbohydrates, which ranged from 42.54% to 54.00%, and crude fiber, which ranged from 25.00% to 27.75%. Two of the 15 amino acid profiles were identified: essential amino acids (phenylalanine, isoleucine, valine, arginine, lysine, leucine, threonine, and histidine) and non-essential amino acids (serine, glutamic acid, alanine, glycine, aspartic acid, tyrosine, and proline). Glutamic acid and aspartic acid were the most prevalent amino acids, surpassing the other amino acids. The samples collected from T. ornata and U. reticulata, sourced from East Sumba, were suitable for use as condiments or seasonings
Karakteristik body scrub kombinasi rumput laut hijau dan serbuk kunyit: Characteristics of body scrub from combination of green seaweed and turmeric powder
No full text Body scrub merupakan salah satu kosmetik untuk mengangkat sel kulit mati. Tujuan penelitian ini adalah untuk menentukan kombinasi perlakuan terbaik rumput laut Boergesenia forbesii dan serbuk kunyit sebagai bahan baku body scrub. Konsentrasi rumput laut B. forbesii dan serbuk kunyit yang digunakan adalah perbandingan 1:1, 1:2, 2:1, dan kontrol. Jenis pengujian yang dilakukan, yaitu tipe emulsi, centrifugal test, homogenitas, kelembapan, pH, dan organoleptik. Hasil penelitian menunjukkan produk body scrub termasuk tipe minyak dalam air (O/W), stabil, tidak homogen, lebih lembap, dan memiliki pH yang sesuai (5,58-6,67). Pengamatan organoleptik pada ketampakan, warna, dan aroma menunjukkan penilaian agak suka sampai suka. Perlakuan terbaik pada body scrub kombinasi rumput laut B. forbesii dan serbuk kunyit (2:1) berdasarkan uji obyektif dan organoleptik.The objective of this study was to identify the optimal blend of Boergesenia forbesii seaweed and turmeric powder as ingredients for a body scrub with the intention of removing dead skin cells. The concentrations of B. forbesii seaweed and turmeric powder were varied in the experimental design, with ratios of 1:1, 1:2, and 2:1, in addition to the control group. Undertaken tests encompassed emulsion type, centrifugal analysis, homogeneity evaluation, humidity determination, pH measurement, and organoleptic assessment According to the research findings, it can be concluded that the body scrub product is classified as an oil-in-water (O/W) type emulsion, exhibiting stability and a non-homogeneous structure. The product displayed increased moisture content and an appropriate pH range of 5.58-6.67. Organoleptic observations of appearance, color, and aroma were rated somewhat like to like. The optimal body scrub treatment comprised a blend of B. forbesii seaweed and turmeric powder at a ratio of 2:1, as determined through objective and sensory evaluations
Profil asam lemak minyak dari jeroan ikan nila dan mas dengan rasio pelarut yang berbeda: Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio
No full textExtraction of fish oil from the by-products of tilapia and carp can be achieved using an appropriate extraction process. The purpose of this study was to determine the proportion of acetone and fish oil solvents in relation to the oxidation parameters, iodine number, and concentration profile of omega-3 fatty acids present in tilapia and goldfish oil. This study utilized a completely randomized design, in which the treatment ratios of acetone and oil solvent were varied as 3:1, 4:1, 5:1, 6:1, and 7:1 (v/v). The following parameters were examined: the chemical composition, free amino acids, acid value, peroxide value, p-anisidine, total oxidation, iodine value, and fatty acid profile.The omega-3 levels in tilapia and carp were 1.20% and 1.53%, respectively. An Iodine Number Test was employed to identify the most effective solvent treatment, revealing a 5:1 (v/v) ratio as the optimal solution. The increase in the value of omega-3 in tilapia oil amounted to 1.76%, whereas that in carp oil increased from 0.78% to 2.96%, resulting in an average increase of 2.31%.Produk hasil samping ikan nila dan mas dapat dimanfaatkan menjadi minyak ikan dengan metode ekstraksi yang tepat. Penelitian ini bertujuan untuk menentukan rasio pelarut aseton dan minyak ikan terhadap parameter oksidasi, bilangan iod, dan profil asam lemak minyak ikan nila dan mas. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap (RAL) dengan taraf perlakuan rasio pelarut aseton dan minyak 3:1, 4:1, 5:1, 6:1, dan 7:1(v/v). Parameter yang dianalisis dalam penelitian ini meliputi proksimat, asam lemak bebas, bilangan asam, bilangan peroksida, p-anisidin, total oksidasi, bilangan iodin, dan profil asam lemak. Nilai omega-3 pada ikan nila dan mas berturut-turut adalah 1,20% dan 1,53%. Perlakuan terbaik dengan rasio pelarut dan minyak adalah 5:1 (v/v) yang ditentukan oleh hasil uji bilangan iod tertinggi. Peningkatan nilai omega-3 minyak ikan nila sebesar 1,76% dan pada ikan mas sebesar 0,78% masing-masing menjadi 2,96% dan 2,31%
Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran: Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters
No full textBekasam is a fermented fish product that tastes sour. Bekasams commonly employ freshwater fish, carbohydrate sources, and salt, which are left to ferment spontaneously for a period of 5-10 days. The quality of the bekasam produced was not uniform. This study aimed to investigate the microbiological and chemical properties of bekasam during the fermentation process using a single and mixed starter, and to identify the optimal treatment for the selected starter in terms of its chemical composition and sodium chloride content. The addition of 7.5% (weight-to-weight) salt and 25% (weight-to-weight) dry rice to the prepared Nile tilapia fish was followed by sterilization at 100 °C for 30 min.The sterilized fish mixture was subjected to treatments involving the incorporation of a single starter culture containing Lactobacillus plantarum SK (5) at a concentration of 10% (v/b), as well as a mixed starter culture consisting of L. plantarum SK (5) and Pediococcus pentosaceus BP (20) at a concentration of 10% (v/w). Undertaking the fermentation of Bekasam was fermented for an interval of 8 days every 2 days, encompassing the quantification of total Lactic Acid Bacteria (LAB), pH, and Total Acid Titratable (TAT). The incorporation of single and mixed starters during fermentation resulted in consistent microbiological and chemical characteristics, characterized by an increase in the overall count of LAB and TAT, accompanied by a decrease in pH. The incorporation of a mixed starter resulted in a higher overall concentration of LAB and TAT, as well as a more rapid decrease in pH, when compared with the use of a single starter. The chosen treatment method involved the incorporation of a mixed starter possessing certain characteristics, including a moisture content of 66.56%, ash content of 5.92%, protein content of 23.06%, fat content of 3.96%, and sodium chloride content of 2.57%. Both L. plantarum SK(5) and P. pentosaceus BP(20) were deemed suitable for use as starters in bekasam fermentationBekasam merupakan produk fermentasi ikan yang rasanya asam, menggunakan bahan baku ikan air tawar, garam, dan sumber karbohidrat yang difermentasi spontan selama 5-10 hari. Penelitian ini bertujuan untuk menentukan karakteristik mikrobiologis dan kimiawi bekasam selama fermentasi menggunakan starter tunggal dan campuran serta perlakuan starter terpilih berdasarkan komposisi kimia dan kadar NaCl. Ikan nila (Oreochromis sp.) yang sudah dipreparasi ditambah garam 7,5% (b/b), nasi kering (25% (b/b)), disterilisasi (100ᵒC, 30 menit), serta dilakukan penambahan starter tunggal (Lactobacillus plantarum SK(5)) 10% (v/b) dan starter campuran (L. plantarum SK(5) + Pediococcus pentosaceus BP(20)) 10% (v/b). Fermentasi bekasam dilakukan selama 8 hari dengan pengamatan tiap 2 hari meliputi total bakteri asam laktat (BAL), pH dan total asam tertitrasi (TAT). Penambahan starter tunggal dan starter campuran memiliki karakteristik mikrobiologis dan kimiawi selama fermentasi dengan kecenderungan yang sama, yaitu jumlah total BAL dan TAT meningkat dan pH menurun. Penambahan starter campuran lebih cepat meningkatkan total BAL dan TAT, serta menurunkan nilai pH dan kadar garam dibandingkan starter tunggal. Bekasam dengan penambahan kultur starter campuran merupakan perlakuan terpilih. Produk ini mempunyai kadar air 66,56%, abu 5,92%, protein 23,06%, lemak 3,96%, dan kadar NaCl 2,75%. L. plantarum SK(5) dan P. pentosaceus BP(20) dapat dikembangkan sebagai starter dalam fermentasi bekasam
Karakteristik mutu abon ikan sapu-sapu (Pterygoplichthys pardalis) dari Perairan Danau Tempe, Sulawesi Selatan: The quality characteristics of armored catfish (Pterygoplichthys pardalis) fish floss in Tempe Lake, South Sulawesi
No full textPopulasi ikan sapu-sapu di Danau Tempe sangat melimpah karena jarang dimanfaatkan oleh masyarakat. Salah satu upaya untuk meningkatkan nilai ekonomis ikan sapu-sapu adalah menjadikannya produk olahan abon ikan. Penelitian ini bertujuan menentukan kualitas abon ikan sapu-sapu yang terbuat dari tiga kelompok ikan dengan ukuran yang berbeda melalui parameter sensori, komposisi kimia, logam berat, dan mikrobiologi sesuai dengan SNI-7690:2013. Sampel ikan sapu-sapu yang digunakan pada penelitian ini diambil dengan metode purpose sampling, yang dibagi ke dalam tiga kelompok ukuran, yaitu ukuran besar (>30,1 cm), sedang (20,1-30 cm), dan kecil (≤20 cm). Daging putih dari setiap kelompok ukuran digunakan sebagai sampel pembuatan abon. Analisis data menggunakan uji normalitas untuk menguji tingkat kesukaan dan dilanjutkan dengan uji Kruskal Wallis apabila data tidak terdistribusi normal. Hasil penelitian menunjukkan bahwa abon ikan sapu-sapu yang terbuat dari ukuran ikan yang berbeda mempunyai tingkat penerimaan konsumen yang baik (kategori suka) dengan nilai 3,86-4,40 dari skor maksimum 5. Uji organoleptik abon ikan sapu-sapu memenuhi persyaratan mutu organoleptik abon ikan sesuai SNI. Abon ikan sapu-sapu mempunyai karakteristik mutu, yaitu kadar air 2,52-3,11%, protein 32,34-32,40%, lemak 22,18-24,55%, dan abu 4,13-5,53%. Kadar air dan protein tersebut memenuhi standar mutu abon ikan berdasarkan SNI. Kadar logam berat (Hg, Pb, dan Cd) serta hasil uji angka lempeng total, Escherichia coli, Salmonella, dan Staphylococcus aureus berada di bawah ambang batas maksimal yang disyaratkan.The population of suckermouth catfish in Tempe Lake is abundant because it is rarely used by the community. One effort to increase the economic value of this fish is to make it a processed product, one of which is seasoned fish meat floss. This study aimed to determine the quality of seasoned fish meat floss from three groups of fish of different sizes using sensory parameters, chemical composition, heavy metals, and microbiology by SNI-7690:2013. Samples used in this study were taken using the purposive sampling method, which was divided into three size groups: large (>30.1 cm), medium (20.1-30 cm), and small (≤20 cm). White meat from each size group was used as a sample to prepare seasoned fish meat floss. The results of the study showed that seasoned fish floss made from different sizes had a good level of consumer acceptance, with a score of 3.86-4.40 out of a maximum score of 5. The organoleptic test of seasoned fish meat floss met the quality requirements of SNI. It has quality characteristics, namely moisture content 2.52-3.11%, protein 32.34-32.40%, lipid 22.18-24.55%, and ash 4.13-5.53%. The moisture and protein contents met the quality standards based on the SNI. In addition, the levels of heavy metals (Hg, Pb, and Cd), as well as the results of the total plate count test, Escherichia coli, Salmonella, and Staphylococcus aureus, were below the maximum threshold required