Jurnal Pengolahan Hasil Perikanan Indonesia
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Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda: Physicochemical characteristics of petis powder from boiled shrimp with different types of filling ingredients
No full textPetis bubuk merupakan petis pasta yang dikeringkan dan dihaluskan. Petis ditambahkan bahan pengisi untuk mempercepat proses pemasakan dan menambah kuantitas petis, sehingga diperlukan jenis bahan pengisi yang tepat agar petis memiliki kualitas yang baik. Tujuan penelitian ini adalah untuk menentukan bahan pengisi terbaik terhadap karakteristik kimia dan fisik petis bubuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 3 kali ulangan. Perlakuan yang dilakukan menggunakan bahan pengisi tepung terigu, tepung beras, dan tepung ubi jalar ungu. Parameter yang diuji yaitu uji hedonik, kadar air, protein, abu, lemak, aw, pH, waktu alir, sudut diam, daya serap air, warna, dan ketampakan pada scanning electron mcroscope (SEM). Bahan pengisi yang berbeda memberikan pengaruh yang berbeda nyata (p<0,05) terhadap parameter penentuan kualitas yang telah diujikan. Jenis bahan pengisi terbaik adalah tepung terigu karena memliki tingkat rehidrasi paling tinggi (81%). Pembubukan dan pengeringan petis dapat menjadi alternatif untuk memperpanjang umur simpan produk dengan mempertahankan mutu petis.Powdered shrimp paste is a dried and ground form of the shrimp paste. Fillers are often added to petis to expedite the cooking process and enhance the total volume of petis. It is essential to select an appropriate type of filler to ensure that the quality of the petis remains high. The objective of this study was to identify an optimal filler material based on the chemical and physical properties of powdered petis. The present study employed a Completely Randomized Design (CRD) comprising three treatments and three replicates. The study utilized wheat flour, rice flour, and purple sweet potato flour as fillers for the treatment. The quality parameters that were evaluated included hedonic testing, water content, protein, ash, fat, aw, pH, flow time, angle of repose, water absorption capacity, color, and appearance as analyzed through a scanning electron microscope (SEM). The results showed that the different filler materials had a significant impact (p<0.05) on these quality parameters. Wheat flour is the most effective filler because of its exceptionally high rehydration rate of 81%. Powdering and drying petis is a viable option for enhancing the shelf life of a product and ensuring that its quality remains intact
Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat : Chemical characteristics and antioxidant activity of fresh and traditionally processed sea cucumber (Holothuria sp.) in West Papua
No full textTeripang (Holothuria sp.) hidup di perairan Indonesia dan tersebar luas di daerah Perairan Papua. Teripang diperdagangkan dan diekspor dalam bentuk kering untuk dikonsumsi karena dipercaya mengandung senyawa bioaktif yang memberikan dampak positif bagi kesehatan. Proses pengolahan dapat memengaruhi karakteristik kimia dan potensi bioaktivitas pada suatu bahan pangan. Informasi mengenai pengaruh pengolahan teripang dari perairan Papua Barat terhadap karakteristik kimia dan aktivitas antioksidannya belum dilaporkan. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan aktivitas antioksidan teripang segar dan olahannya secara tradisional. Sampel teripang segar disiapkan dengan membuang isi perutnya. Teripang rebus diolah dengan merebus teripang segar di dalam air laut selama 15 menit. Teripang asap yang diperoleh dari nelayan merupakan teripang segar yang telah direbus dalam air laut selama 1,5-2 jam, diasap selama 8 jam, dan dikeringkan di bawah sinar matahari selama 8 jam. Hasil identifikasi spesies menunjukkan bahwa teripang segar dan rebus yang diperoleh dari perairan Papua Barat adalah Holothuria atra, sementara teripang asap (Holothuria sp.) sulit diidentifikasi secara spesifik. Teripang mengandung kadar air 10-84%, protein 47-55%, lemak 3-4%, dan abu 27-35%. Kadar air, protein, dan lemak teripang mengalami penurunan setelah diberi perlakuan perebusan dan pengasapan; sedangkan kadar abu mengalami peningkatan. Hasil analisis antioksidan dengan metode DPPH menunjukkan bahwa teripang segar memiliki nilai IC50 189,3 mg/L, teripang rebus 58,36 mg/L, dan teripang asap 49,28 mg/L. Proses pengolahan teripang di Papua Barat mampu meningkatkan aktivitas antioksidan.Sea cucumbers of the species Holothuria sp. are commonly found in Indonesian waters, particularly in the waters of Papua, and are commonly exported in a dried form for consumption, as they are believed to possess bioactive compounds with health-promoting properties, which may affect the chemical properties and potential biological activity of a food component. The effect of processing sea cucumbers sourced from West Papua waters on their chemical properties and antioxidant activity has not been documented in the existing literature. The objective of this study was to assess the chemical properties and antioxidant potential of raw and conventionally processed sea cucumbers after eliminating their internal organs. Boiled sea cucumbers were prepared by immersing fresh sea cucumbers in seawater and boiling for 15 min. Smoked sea cucumbers, which are sourced from fishermen, are fresh sea cucumbers that have been boiled in seawater for 1.5 to 2 hours, smoked for 8 hours, and dried in the sun for 8 hours. The results of species identification indicate that the fresh and boiled sea cucumbers obtained from the waters of West Papua are Holothuria atra. However, it is challenging to specifically identify smoked sea cucumbers that are classified as Holothuria sp. The water content of sea cucumbers ranges from 10-84%, whereas the protein content ranges from 47-55%. Additionally, the fat content was approximately 3-4%, and the ash content ranges from 27-35%. The water, protein, and fat contents of sea cucumbers diminished following boiling and smoking treatments, while their ash content concurrently increased. The findings of the antioxidant analysis carried out using the DPPH method revealed that fresh sea cucumbers had an IC50 value of 189.3 mg/L, boiled sea cucumbers had an IC50 value of 58.36 mg/L, and smoked sea cucumbers had an IC50 value of 49.28 mg/L. These results suggest that processing sea cucumbers in West Papua can enhance their antioxidant activity
Stabilitas fisik dan uji iritasi produk peel-off mask dari ekstrak H. scabra, A. marina, dan bittern: Physical stability and irritation peel-off mask products from H. scabra, A. Marina extracts, and bittern
No full textPeel-off mask adalah jenis kosmetik yang banyak digunakan untuk mengatasi kulit wajah kering. Penggunaan produk ini dapat melembapkan dan memberikan efek relaksasi karena kaya kandungan mineral bagi kulit. Bahan hayati laut kaya mineral yang berpotensi sebagai bahan peel-off mask adalah ekstrak Holothuroidea scabra, Avicennia marina dan bittern. Tujuan dari penelitian ini adalah menentukan formula produk peel-off mask terbaik dari ekstrak H. scabra, A. marina dan bittern berdasarkan stabilitas fisik dan uji iritasi. Uji meliputi rendemen ekstrak, formulasi peel-off mask, stabilitas fisik (organoleptik, cyling test, uji pH dan uji waktu mengering) dan uji iritasi (eritema, panas dan gatal-gatal). Formula yang digunakan pada penelitian ini yaitu bittern (mL)+H. scabra (mg)+A. marina (mg) dengan F0 (kontrol), F1 (33,33+33,33+33,33), F2 (50+25+25), F3 (25+50+25), dan F4 (25+25+50). Hasil penelitian menunjukkan bahwa stabilitas fisik produk terbaik terdapat pada F2 (bittern 50 mL, ekstrak H. scabra 25 g, dan A. marina 25 g). Formula ini aman digunakan di kulit wajah karena 30 panelis tidak mengalami iritasi (eritema, panas dan gatal-gatal) dengan pH produk yaitu 5,52 sesuai dengan nilai kulit normal pada wajah.A peel-off mask is a type of cosmetic that is widely used for treating dry facial skin. This product can moisturize and provide a relaxing effect because it is rich in minerals in the skin. Mineral-rich marine biota that have potential as ingredients for peel-off masks include extracts of Holothuroidea scabra, Avicennia marina, and bittern. The aim of this study was to determine the best peel-off mask product formula from H. scabra, A. marina, and bittern extracts, based on physical stability and irritation tests. The tests included extract yield, peel-off mask formulation, physical stability (organoleptic, cycling test, pH test, and drying time test), and irritation (eritema, hot, and itchy rash) tests. The formula used in this study is bittern (mL)+H. scabra (mg)+A. marina (mg), with F0 (control), F1 (33.33+33.33+33.33), F2 (50+25+25), F3 (25+50+25), and F4 (25+25+50). The research results show that the best physical stability of the product is found in F2. (bittern 50 mL, 25 g H. scabra extract 25 g, and A. marina). This formula is safe to use on facial skin because 30 panelists did not experience irritation (erythema, heat, and itching) with a product pH of 5.52 according to the normal skin value on the face
Pengaruh fortifikasi tepung tulang ikan patin (Pangasius sp.) terhadap peningkatan kalsium dan preferensi donat: The effect of shark catfish (Pangasius sp.) bone flour fortification on increasing calcium and donut preference
No full textTulang ikan patin dapat dimanfaatkan dalam bentuk tepung untuk memperkaya gizi produk. Donat dengan penambahan tepung tulang ikan patin merupakan langkah untuk memenuhi kebutuhan pasar akan camilan yang tidak hanya enak, tetapi juga bergizi. Tujuan dari penelitian ini untuk menentukan konsentrasi terbaik tepung tulang patin pada pembuatan donat berdasarkan karakteristik sensori, daya mekar, komposisi kimia, dan kandungan kalsium. Perlakuan fortifikasi tepung tulang patin, yaitu 0; 2,5; 5; dan 7,5% berdasarkan berat tepung terigu. Parameter yang dianalisis meliputi tingkat kesukaan, kadar kalsium, proksimat, dan kemekaran donat. Hasil menunjukkan bahwa perbedaan perlakuan konsentrasi tepung tulang ikan patin tidak berpengaruh nyata (p>0,05) pada parameter ketampakan dan aroma, namun berpengaruh nyata (p<0,05) pada rasa dan tekstur. Perlakuan terbaik pada konsentrasi tepung tulang ikan patin 2,5% dengan nilai ketampakan (7,00), aroma (5,80), rasa (6,60), dan tekstur (6,28). Donat yang dihasilkan lebih disukai untuk parameter ketampakan, agak suka untuk rasa dan tekstur. Donat dengan perlakuan 2,5% memiliki daya kembang 15,77%; air 24,16%; abu 1,02%; protein 21,12%; lemak 6,94%; karbohidrat 44,35%; dan kalsium 255,30 mg/100 g. Fortikasi tepung tulang ikan patin dapat meningkatkan kadar abu, protein, dan kalsium donat.Patin fish bone can be utilized in the form of flour to enrich the nutrition of the product. Donuts with the addition of patin fish bone flour are a step to meet the market demand for snacks that are not only delicious but also nutritious. The goal of this study was to identify the optimal concentration of patin fish bone flour for donuts, taking into account factors such as sensory characteristics, degree of improvement, chemical composition, and calcium content. The fortification treatment of catfish bone flour, namely 0; 2.5; 5; and 7.5%, is based on the weight of wheat flour. The analyzed parameters included the level of preference, calcium content, proximity, and degree of donut improvement. The results showed that the difference in the concentration treatment of catfish bone flour had no significant effect (p>0.05) on the parameters of appearance and aroma but had a significant effect (p<0.05) on taste and texture. The best treatment is at a concentration of catfish bone flour of 2.5% with values of appearance (7.00), aroma (5.80), taste (6.60), and texture (6.28). The appearance parameters preferred the resulting donuts, while taste and texture received positive feedback. Donuts with 2.5% treatment have an improving degree of 15.77%; moisture 24.16%; ash 1.02%; protein 21.12%; fat 6.94%; carbohydrates 44.35%; and calcium 255.30 mg/100 g. Patin fish bone flour fortification can increase the ash, protein, and calcium content of donuts
Produksi protein sel tunggal mikroalga (Chlorella vulgaris) menggunakan limbah ayam broiler dan aplikasinya dalam pakan : Production of microalgae single-cell protein (Chlorella vulgaris) using broiler chicken waste and its application in feeds
No full textProtein sel tunggal dari mikroalga berpotensi digunakan dalam formulasi pakan ayam broiler. Mikroalga yang banyak dikembangkan saat ini salah satunya adalah Chlorella vulgaris. Penelitian bertujuan untuk menentukan konsentrasi C. vulgaris yang dikultur menggunakan media organik limbah ternak ayam broiler dan kandungan proteinnya dalam pakan. C. vulgaris dikultur menggunakan media organik dari feses ayam broiler dalam air laut pada 4 konsentrasi (10, 100, 1.000, dan 10.000 ppm). Kandungan protein C. vulgaris dan pakan dianalisis menggunakan metode Kjeldahl. Protein tertinggi diperoleh pada C. vulgaris dalam media feses ayam 10 ppm, yaitu 23,53%. Biomassa mikroalga yang dikultur dalam media 10 ppm feses ayam ditambahkan dalam formulasi pakan ayam broiler pada konsentrasi yang berbeda, yaitu 0; 2,5; 5; 7,5 dan 10% dengan 3 kali ulangan. Kandungan protein tertinggi, yaitu 34,65% pada penambahan biomassa C. vulgaris 2,5%. Kandungan protein yang mendekati optimal untuk ayam broiler fase pre-starter dan starter yaitu 22,71% dan 24,06% diperoleh dengan penambahan tepung C. vulgaris 5 dan 7,5%.Single-cell proteins from microalgae have the potential for use in broiler chicken feed formulations. One of the microalgae that has been widely developed today is Chlorella vulgaris. This study aimed to determine the concentration of C. vulgaris cultivated using organic media derived from broiler chicken waste and its protein content in feed. C. vulgaris was cultured using organic media from broiler chicken feces in seawater at 4 concentrations (10, 100, 1,000, and 10,000 ppm). The protein content of C. vulgaris and the feed was analyzed using the Kjeldahl method. The highest protein content was obtained from C. vulgaris in chicken fecal media at 10 ppm, which was 23.53%. The biomass of C. vulgaris cultured in 10 ppm chicken feces medium was added to the formulation of broiler chicken feed at different concentrations (0, 2.5, 5, 7.5, and 10 %) with three replicates. The highest protein content (34.65 %) was observed with the addition of 2.5% C. vulgaris biomass. The protein content that approached optimal levels for broiler chickens in the pre-starter and starter phases, which were 22.71% and 24.06%, respectively, was obtained with the addition of 5% and 7.5% C. vulgaris
Kandungan senyawa fitokimia dan aktivitas antifungal ekstrak Padina sp. menggunakan ultrasound assisted extraction terhadap Aspergillus flavus: Screening of phytochemical compounds and antifungal activity of Padina sp. extracted by ultrasound assisted extraction against Aspergillus flavus
No full textAlga cokelat Padina sp. memiliki komponen fitokimia yang berpotensi sebagai antifungal. Penelitian ini bertujuan untuk menentukan pelarut terbaik berdasarkan komponen senyawa aktif dan aktivitas antifungal ekstrak Padina sp. terhadap Aspergillus flavus. Ekstraksi dilakukan dengan metode berbantu gelombang ultrasonik melalui 3 jenis pelarut, yaitu etanol, metanol, dan etil asetat. Parameter yang dianalisis meliputi persentase rendemen, fitokimia, dan aktivitas antifungal. Skrining fitokimia dilakukan secara kualitatif dan pengujian aktivitas antifungal terhadap A. flavus menggunakan metode difusi sumuran agar. Perairan Pulau Panggang menjadi lokasi pengambilan sampel Padina sp. dengan pH 9, suhu 28,1-28,9°C, salinitas 31-32 ppm, dan oksigen terlarut (DO) 6,5 ppm. Rendemen ekstrak etanol 20,98±1,54%, metanol 13,71±5,94%, dan etil asetat 6,67±3,30%. Senyawa fitokimia yang terkandung dalam ekstrak Padina sp. dengan 3 jenis pelarut tersebut meliputi alkaloid, saponin, steroid, dan fenol. Aktivitas antifungal tertinggi diperoleh dari ekstrak metanol dengan konsentrasi 30% ditunjukkan dengan diameter zona hambat sebesar 7,21±0,41 mm dan diameter zona hambat paling kecil diperoleh dari ekstrak etil asetat dengan konsentrasi 10% sebesar 1,17±0,09 mm. Ekstrak Padina sp. dari Perairan Pulau Panggang memiliki 4 jenis senyawa fitokimia dengan aktivitas antifungal terhadap A. flavus dengan kategori cukup kuat.Brown algae, Padina sp., possess phytochemical elements that exhibit antifungal properties. This study aimed to determine the best solvent based on the active compound components and antifungal activity of the Padina sp. extract against Aspergillus flavus. The extraction procedure was conducted using an ultrasonic wave-assisted method that involved the use of three solvents: ethanol, methanol, and ethyl acetate. The parameters assessed were the yield percentage, phytochemicals, and antifungal activity. Phytochemical screening was conducted qualitatively, and the antifungal activity against A. flavus was evaluated using the agar well diffusion method. The waters surrounding Panggang Island served as the sampling location for Padina sp., which exhibited a pH of 9, temperature ranging from 28.1°C to 28.9°C, salinity of 31-32 ppm, and dissolved oxygen (DO) level of 6.5 ppm. The ethanol, methanol, and ethyl acetate extracts yielded 20.98±1.54%, while the methanol extract yielded 13.71 ± 5.94 % and 6.67 ± 3.30% of the total yield, respectively.The Padina sp. extract contained various phytochemical compounds, including alkaloids, saponins, steroids, and phenols, when extracted with three different solvents; the methanol extract exhibited the most potent antifungal activity, with an inhibitory zone diameter of 7.21±0.41 mm at a concentration of 30%. Conversely, the ethyl acetate extract at 10% concentration showed the smallest inhibitory zone diameter of 1.17±0.09 mm. Padina sp. extract, obtained from the waters surrounding Panggang Island, demonstrates antifungal activity against A. flavus in the medium category, as evidenced by the presence of four distinct phytochemical compounds
Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis): Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)
No full textIndonesia merupakan salah satu negara dengan konsumsi mi instan terbesar. Permintaan impor gandum meningkat seiring dengan meningkatnya konsumsi mi berbahan tepung terigu. Tepung sagu direkomendasikan untuk digunakan sebagai bahan baku mi. Kandungan gizi ikan dapat meningkatkan nilai gizi produk mi. Penelitian ini bertujuan untuk menentukan konsentrasi tepung ikan cakalang yang optimal untuk mi kering berbahan tepung sagu berdasarkan karakteristik kecerahan dan kesukaan konsumen. Mi kering berbahan dasar sagu terdiri dari lima perlakuan, yaitu kontrol, tepung ikan cakalang 2, 4, 6, dan 8%. Parameter yang dianalisis meliputi lightness dan organoleptik. Perlakuan terbaik kemudian dianalisis kadar protein, abu, dan mikrostruktur. Penambahan tepung ikan cakalang memberikan pengaruh yang nyata (p<0,05) terhadap parameter lightness, aroma, dan keseluruhan. Lightness, aroma, dan nilai keseluruhan mi tepung ikan cakalang 8% lebih baik dibandingkan dengan kontrol dan perlakuan lainnya. Mi kering dengan penambahan tepung ikan cakalang 8% memiliki aroma harum, warna agak kurang bening, rasa mi enak, dan tekstur mendekati kenyal sehingga masih dapat diterima panelis. Perlakuan mi dengan penambahan tepung ikan cakalang 8% menghasilkan kadar protein tinggi, yaitu 5,56% (bk) dan kadar abu 1,12% (bk). Mi dengan penambahan tepung ikan cakalang 8% memiliki butiran elips agak terpotong, sedangkan mi gandum memiliki butiran elips.Indonesia is one of the countries with the largest consumption of instant noodles. The demand for wheat imports has increased along with the increased consumption of noodles made from wheat flour. Sago flour is recommended for use as a raw material for noodles. The nutritional content of fish can increase the nutritional value of noodle products. This study aimed to determine the optimal concentration of skipjack tuna flour for sago flour-based dry noodles based on their lightness value and consumer preferences. The study included five treatments for sago-based dry noodles: control, skipjack tuna flour 2, 4, 6, and 8%. Dry noodles were then analyzed for lightness value and organoleptic. The best treatment then analyzed chemical composition (protein and ash content) and microstructure. The addition of skipjack tuna flour had a significant effect (p<0.05) on the lightness, aroma, and overall parameters. The lightness, aroma, and overall value of the 8% skipjack tuna flour were better than the control and other treatment noodles. Dry noodles with the addition of 8% skipjack tuna flour had a fragrant aroma, slightly less clear color, a delicious noodle taste, and a texture close to chewy; therefore, it was still acceptable to panelists. The noodle treatment with the incorporation of 8% skipjack tuna flour produced a high protein content of 5.56% (dw) and ash content of 1.12% (dw). Noodles with skipjack tuna flour (8%) have slightly truncated elliptical granules, and wheat noodles have elliptical granules
Ultrapartikel tulang ikan kaya kalsium untuk peningkatan gel surimi pada pemanasan gelombang mikro: Calcium-rich fish bone ultraparticles for enhancing surimi gel strength under microwave heating
No full textProduk berbasis surimi memerlukan kekuatan gel yang optimal untuk menghasilkan tekstur yang diinginkan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik ultrapartikel tulang ikan kaya kalsium (UpTIK) pada surimi ikan kurisi berdasarkan kekuatan gel surimi dan aktivitas TGase endogen pada pemanasan gelombang mikro. UpTIK diperoleh melalui kalsinasi dan nano milling, yang menghasilkan komposisi kalsium yang tinggi. Aktivasi TGase endogen dilakukan dengan variasi konsentrasi UpTIK (0; 0,5; 1; dan 2%) pada surimi dengan pemanasan gelombang mikro. Parameter yang dianalisis meliputi aktivitas ekstrak enzim TGase endogen, analisis warna L*a*b* dan derajat putih, daya ikat air (water holding capacity, WHC), protein larut garam (PLG), dan kekuatan gel. Hasil penelitian menunjukkan bahwa konsentrasi 1% UpTIK memberikan aktivitas TGase tertinggi (0,47±0,05 U/mL) dan kekuatan gel terbaik (647,17 g/cm²). Penambahan UpTIK juga meningkatkan daya ikat air dan protein larut garam tanpa memengaruhi derajat putih surimi. Waktu pemanasan gelombang mikro meningkatkan efisiensi hingga tiga kali lebih cepat dari pemanasan konvensional. Penelitian ini menawarkan inovasi pemanfaatan UpTIK untuk mengaktivasi TGase endogen pada pemanasan gelombang mikro sehingga memberikan potensi diversifikasi baru produk surimi berbasis perikanan tropis.Achieving optimal gel strength is critical for ensuring the desired texture in surimi-based products. This study aims to determine the best concentration of calcium-rich fish bone ultraparticles (UpTIK) in surimi of threadfin bream fish based on the gel strength of surimi and endogenous TGase activity upon microwave heating. UpTIK was produced through calcination and nano-milling, resulting in a high calcium content. Microwave heating was applied with varying concentrations of UpTIK (0; 0.5; 1; and 2%). The parameters analyzed included the activity of endogenous TGase enzyme extract, L*a*b* color analysis and whiteness, water holding capacity (WHC), salt-soluble protein (PLG), and gel strength. The results indicated that a 1% UpTIK concentration achieved the highest TGase activity (0.47±0.05 U/mL) and gel strength (647.17 g/cm²). Additionally, the inclusion of UpTIK improved water holding capacity and salt-soluble protein content while preserving the whiteness of the surimi. Microwave heating also significantly reduced processing time by up to threefold compared to conventional heating. This study demonstrated a novel approach for activating endogenous TGase using UpTIK under microwave heating, providing a promising strategy for diversifying surimi products derived from tropical fisheries
Efektivitas metode kristalisasi suhu rendah dan urea dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.): Effectiveness of low temperature crystallization and urea methods in manufacturing omega-3 concentrate from tuna (Thunnus sp.)
No full textPermintaan minyak ikan di Indonesia mengalami peningkatan, namun produksinya masih belum dapat terpenuhi. Minyak ikan yang beredar di pasaran masih dalam bentuk minyak ikan murni yang kurang baik bagi kesehatan karena mengandung asam lemak jenuh yang tinggi. Maka dari itu minyak ikan berpotensi dikembangkan menjadi konsentrat omega-3 dengan menghilangkan komponen selain omega-3 yang kurang baik bagi kesehatan. Metode pengembangan produk minyak ikan berupa konsentrat omega-3 dengan metode kristalisasi suhu rendah dan kristalisasi urea yang ada saat ini masih belum optimal. Oleh karena itu, penelitian bertujuan mengevaluasi metode kristalisasi suhu rendah dan kristalisasi urea melalui parameter bilangan iod dan peningkatan total asam lemak omega-3 dalam pembuatan konsentrat omega-3 ikan tuna. Metode kristalisasi urea menghasilkan kualitas konsentrat omega-3 yang lebih baik dibandingkan metode kristalisasi suhu rendah. Metode kristalisasi urea rasio 2:1 mampu meningkatkan proporsi unsaturated fatty acid terhadap saturated fatty acid konsentrat omega-3 sebesar 25,17:1. Pengujian dengan metode kristalisasi urea rasio 2:1 memiliki nilai bilangan iod 495,89±70,45% serta mengalami peningkatan total asam lemak omega-3 sebesar 316,34% atau setara dengan 4,16 kali lebih tinggi dari minyak kasar.The demand for fish oil in Indonesia has increased; however, its production has not yet been met. Fish oil circulating in the market is still in the form of pure fish oil, which is not good for health because it contains high levels of saturated fatty acids. Therefore, fish oil has the potential to be developed into an omega-3 concentrate by removing components other than omega-3 that are not beneficial for health. The method of developing fish oil products in the form of omega-3 concentrates using low-temperature and urea crystallization methods is still not optimal. Therefore, this study aimed to evaluate the low-temperature crystallization and urea crystallization methods using the iodine number parameter and the increase in total omega-3 fatty acids in the production of tuna fish omega-3 concentrate. The urea crystallization method produces a better-quality omega-3 concentrate compared to the low-temperature crystallization method. The urea crystallization method with a 2:1 ratio can increase the proportion of unsaturated fatty acids to saturated fatty acids in the omega-3 concentrate by 25.17:1. Testing with the urea crystallization method at a 2:1 ratio has an iodine number of 495.89±70.45% and an increase in total omega-3 fatty acids of 316.34%, equivalent to 4.16 times higher than crude oil
Pengaruh penambahan garam pada kornet ikan lele (Clarias sp.): The effects of salt addition on corned catfish (Clarias sp.) products
No full text Kornet ikan lele merupakan salah satu diversifikasi produk curing. Penambahan garam yang berbeda melalui proses curing dapat memengaruhi sifat kimia dan fisik kornet ikan lele. Penelitian ini bertujuan untuk menentukan konsentrasi penambahan terbaik penambahan garam pada kornet ikan lele berdasarkan parameter warna, hardness, aw, dan profil protein. Kornet ikan lele diproses melalui teknologi curing dengan penambahan garam, yaitu 0; 0,75; 1,5; dan 2 g. Parameter yang diamati meliputi uji warna (lightness (L), redness/greeness (a), dan yellowness/blueness (b)), hardness, aw, dan profil protein menggunakan Sodium Dodecyl Sulfate-Polyacrilamide Gel Electrophoresis (SDS PAGE). Hasil penelitian menunjukkan perlakuan garam yang berbeda tidak berpengaruh nyata terhadap nilai L (49,70-53,06), tetapi berpengaruh nyata terhadap nilai a (12,23-26,60) dan b (7,54–12,29), hardness (56,41-102,53 gf), serta aktivitas aw (0,74-0,82). Profil protein kornet ikan lele terdiri atas protein miofibril, kolagen, sarkoplasma, mioglobin, dan protease. Perlakuan penambahan garam 2 g merupakan perlakuan terbaik dengan nilai L (49,70), a (26,60), b (7,54), hardness (102,53 gf), dan aw (0,74).Catfish corn is a diverse curing product. The addition of different salts during the curing process influenced the protein profile, water activity, color, and texture of the corned catfish. This study aimed to determine the best salt concentration for corned catfish based on color, hardness, water activity, and protein profile. The catfish corn was processed using curing technology with salt additions of 0, 0.75, 1.5, and 2 g. The parameters used were color test (lightness (L), rednees/greenes (a), yellowness/blueness (b)), hardness, water activity, and protein profile using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that treatment with the salt variants did not have a significant effect on the L value (49,70 to 53.06) but had a significant effect on the a value (12.23 to 26.60) and b (7.64 to 12.29), hardness (56.41 to 102.53 gf), and water activity (0.74 to 0.82). The protein profile of catfish corn revealed the presence of myofibrils, collagen, sarcoplasm, myoglobin, and protease. Salt addition 2 g was the best treatment for catfish corn products, based on the L value (49.70), a (26.60), b (7.54), hardness (102.53 gf), and water activity (0.74)