116 research outputs found
PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.
No full textPEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.
Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives
No full textPangan Fungsional dari Ikan untuk Meningkatkan Kualitas Kesehatan di Era Pandemi Covid 19 Senyawa Fungsional dari Ikan dan Alga: Aplikasinya dalam Pangan
No full textAgustini TW. 2020. Fish-based functional food to improve health quality during pandemic covid 19 era functional compounds of fish and algae: applications in food. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The current COVID-19 pandemic requires us to maintain our immune system, one of which is by consuming nutritious foods. The high number of free radicals in the body can reduce the immune system. Antioxidants can prevent the overproduction of free radicals so that they can prevent damage to immune cells. Functional food is food or food ingredients containing bioactive compounds that can provide benefits beyond basic nutrition and provide health effects in the prevention of a disease. Fish and algae are a source of bioactive compounds with various bioactivity. Fish and algae functional compounds that have been utilized include proteins, peptides, polyunsaturated fatty acids (PUFAs), polysaccharides, pigments, and various active compounds that have antioxidant, antiviral and anti-inflammatory properties. Antioxidant nutrients commonly used are protein hydrolysate, β-carotene, chlorophyll, astaxanthin, fucoxanthin and phycocyanin as well as polyphenol group compounds. These functional compounds can be applied in functional food products in health care and prevention of disease. This paper briefly explain the functional compounds of fish and algae, their application to functional food products and future development trends
UJI MUTU TERPADU PADA BEBERAPA SPESIES IKAN DAN PRODUK PERIKANAN DI INDONESIA
No full textKesegaran ikan merupakan faktor yang sangat penting dalam menentukan keseluruhan mutu daripada produk perikanan. Berkaitan dengan kepentingan akan faktor kesegaran tersebut, sampai saat ini telah banyak dilakukan bebrbagai metoda untuk menguji kesegaran tersebut yang didasarkan pada sifat¬sifat fisik, kemis maupun sensori. Dalam penerapannya, faktor kemudahan, biaya dan keakuratan hasil merupakan hal yang sangat dipertimbangkan sebbelum orang memilih untuk menggunakan metoda tersebut. Pengujian mutt kesegaran ikan dengan mengukur redoks potential perlu dilakukan sebagai salah satu metoda untuk menentukan indeks kesegaran ikan. Metoda tersebut relastif mudah dan praktis, tidak terlalu mahal, cepat dan dapat diaplikasikan balk di lapangan maupun di laboratorium. Dalam penelitian ini kita akan mencoba untuk menguji kesegaran beberapa jenis ikan ekonomis penting dengan menggunakan uji redoks potensial (ORP) dan K value sebagai pembanding. Selain itu bebrapa produk olahan perikanan tradisional seperti ikan asin dan kerupuk akan diamati stabilitasnya dimana hal ini akan bermanfaat untuk mengetahui daya awet produk dengan menentukan nilai suhu Glass transisinya (Tg).
Materi yang digunakan dalam penelitian ini adalah mencakup beberapa jenis ikan ekonomis penting yang dikategorikan sebagai ikan berdaging merah (tongkol, cakalang, tuna), ikan berdaging putih (tenggiri, kakap, bawal) dan shellfish (udang dan kerang). Selain itu beberapa sampel produk olahan seperti kerupuk ikan/udang (dengan berbagai mutu dan merk), ikan asin kering (dengan berbagai merk) akan digunbakan untuk dianalisa suhu glass transisinya (Tg). Untuk kesegaran ikan dinaalaisa dengan ORP (Okouchi et.al, 2001) dan K value (Ion Exchange Chromatography), sedangkan untuk suhu glass transisi dianalisa dengan menggunakan DSC (Differential Scanning Calorimetry) dan kadar air menggunakan metoda pengeringan (AOAC).
Suhu galss transisi (Tg) telah secara luas digunakan untuk menentukan stabilitas bahan pangan termasuk produk perikanan. Berdasarkan suhu glass transisi kita dapat menentukan keadaan fisik produk dimana dinyatakan bahwa dalam kondisi glass maka stabilitas bahan pangan dalam keadaan yang sangat bagus. Nilai Tg akan sangat dipengaruhi oleh komponen bahan pangan termasuk kadar air. Berdasarkan hasil penelitian, nilai Tg pada ikan asin kering (ikan kering, ikan asin kering dan ikan rebus setengah kering) adalah berkisar antara 38.4°C — 52.5°C. Sementara itu untuk kerupuk ikan/udang nilai Tg berkisar antara 58.8°C — 76.4°C. Kadar air daripada keseluruhan sampel adalah 18.4% -51.9% dan 11.9% - 17.8% berturut-turut untuk ikan asin dan kerupuk ikan/udang. Nilai Tg pada sampel uji dipengaruhi oleh kadar air dari produk yang bersangkutan. Semakin tinggi kadar air maka nilai Tg akan cenderung lebih rendah. Hal ini ditunjukkan bahwa kerupuk ikan/udang memilki nilai Tg yang relatif lebih tinggi dibandingkan ikan asin
PENGARUH KONSENTRASI ASAM FORMIAT DALAM PEMBUATAN SILASE YANG BERASAL DARI LIMBAH KERANG SIMPING (Amusium pleuronectes)
No full textPemanfaatan limbah kerang simping berupa viscera untuk pembuatan silase ikan telah
dilakukan sebagai salah satu alternatif bahan pakan ternak. Penelitian bertujuan untuk mengetahui
pengaruh perlakuan konsentrasi asam formiat dan waktu pengamatan serta interaksi keduanya
terhadap karakteristik silase limbah visera kerang simping.
Analisis proksimat menunjukkan bahwa visera kerang simping mengandung 80,12% air;
2,37% abu; 0,71% lemak; dan 14,37% protein. Perlakuan konsentrasi asam formiat memberikan
pengaruh nyata (p<0,05) terhadap pH dan viskositas silase. Perlakuan waktu pengamatan
memberikan pengaruh nyata terhadap pH, kadar protein terlarut, pencairan dan viskositas silase.
Ada interaksi antara pengaruh kedua perlakuan (p<0,05) terhadap pH, kadar protein terlarut,
pencairan dan viskositas silase.
Silase kering pada semua perlakuan asam mengandung 8,65 – 10,03% air; 5,68 – 6,00%
abu; 6,03 – 6,64% serat kasar; 7,04 – 7,61% lemak kasar; 16,55 – 16,68% protein kasar.
Karakteristik silase asam yang dihasilkan dari limbah kerang simping dapat digunakan sebagai
bahan pakan ternak
Fish Quality Assessment Based on Glass Transition Temperature (Case Study: Frozen Fish and Fish Cracker)
No full textSome Indonesian fish products have potential prospect for export commodities, including frozen fish and fish cracker products. It has been stated that glass transition temperature (Tg) can be found in frozen and dried products. There are limited study on glass transition temperature in relation to their stability on such product. Glass transition temperature (Tg) is a physicochemical indicator that can be used to determine quality stability of food including fisheries products. Tg can determine the physical state of the products in which it is considered that in glassy state, the stability of food is in very high condition. The Tg of product will be related to water content. Using glass transition parameter, fisheries products can be evaluated and predicted for its shelf life. Recently, the study of food shelf life in Indonesia is mainly based on water activity and water content, very rare was focus on glass transition that is very suitable for dried and frozen products. This experiment was conducted to evaluate the Tg of frozen fish product and fish crackers.
Material used in this experiment were yellowfin tuna (Thunnus albacares) and some Indonesian fish crackers (with different market brand) produced traditionally and some from industry. Glass transition temperature was analyzed by drying method (AOAC).
The result showed that different sample with different characteristic on physicochemical properties give different in water content and also glass transition temperature. Glass transition temperature (Tg) of the products was depend on the water content and components of products. Based on the results, Tg of fish crackers was in the range of 58.8oC – 76.4oC and frozen for tuna was – 55oC. The water content of fish crackers was ranged between 11.9% - 17.8% and for frozen tuna was 78%
PENGARUH KONSENTRASI RUMPUT LAUT DAN DAUN KELOR TERHADAP KUALITAS MASKER GEL
No full textBeberapa jenis rumput laut dan tumbuhan tertentu merupakan sumber antioksidan bagi industri kosmetik. Masker gel peel off merupakan salah satu kosmetik kecantikan perawatan kulit wajah. Bahan utama masker gel peel off adalah senyawa antioksidan yang berasal dari rumput laut T. conoides dan daun kelor M. oleifera L. Senyawa antioksidan dapat menghambat radikal bebas pada kulit serta mampu merawat dan meremajakan kulit wajah. Tujuan penelitian adalah untuk menentukan pengaruh penambahan rasio yang berbeda antara bubuk rumput laut T. conoides dan bubuk M. oleifera L terhadap kualitas fisik dan kimia masker gel peel off serta untuk mengetahui rasio terbaik. Penelitian ini bersifat experimental laboratories dengan model RAL satu faktor. Perlakuan penelitian ini menggunakan perbedaan rasio T. conoides: M. oleifera L yaitu R0 (0:0), R1 (1:3), R2 (1:1), dan R3 (3:1) dengan tiga kali ulangan. Hasil penelitian didapatkan uji iritasi 2,6-3,8 menunjukkan bahwa tidak menimbulkan iritasi terhadap kulit; nilai pH 5,28-6,09; nilai viskositas 8.193,33-29.416,66 cps; nilai lama waktu pengering 9-23,33 menit; nilai aktivitas antioksidan IC50 9.514,35-99.683,20 mg/L; dan hedonik 4,73-8,20. Data tersebut menunjukkan bahwa penambahan perbedaan rasio antara T. conoides dan M. oleifera L mempunyai pengaruh terhadap penurunan pH, nilai viskositas, meningkatkan nilai aktivitas senyawa antioksidan masker gel peel off, nilai iritasi, hedonik, dan lama pengeringan. Rasio terbaik yaitu pada perlakuan R1 (T. conoides 5% dan M. oleifera L 15%)
EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process]
No full textIncrease in fish fillet export in Indonesia has caused an increase in its waste such as bones, spines, skin and entrails of fish. Fish bones can be processed by demineralization to produce collagen, an important food additive. The effect of addition of 5% of collagen obtained from fresh water, brackish water and sea water fish bone on the fish protein miofibril of grouper was investigated in this research. Water sorption isotherm, Ca-ATPase activity, gel strength, water holding capacity, folding test and viscosity during dehydration process were evaluated. The results showed that collagens made from various fish bones have different Ca-ATPase activity. The reduction rate of Ca-ATPase activity were in accordance with the reduction of water sorbtion isotherm, gel forming ability, water holding capacity, viscosity and folding test during dehydration process
KARAKTERISTIK PERISA BUBUK EKSTRAK KEPALA UDANG VANAMEI (Litopenaeus vannamei) DENGAN PENAMBAHAN KONSENTRAT TOMAT (Lycopersicum esculentum) MENGGUNAKAN METODE FOAM MAT DRYING
No full textPengolahan udang vanamei menghasilkan limbah sebesar 35-40% berupa karapas dan kepala. Kepala udang vanamei dapat digunakan dalam pembuatan perisa bubuk karena memiliki kandungan asam glutamat untuk menghasilkan rasa gurih. Rasa gurih pada perisa bubuk dapat ditingkatkan dengan buah tomat yang mempunyai asam glutamat sebesar 246 mg/g. diharapkan mampu meningkatkan menggunakan metode pengeringan foam mat drying (kalimat ini maksudnya bagaimana? Mohon diperjelas). Tujuan penelitian ini untuk mengetahui pengaruh konsentrat tomat yang berbeda terhadap karakteristik perisa bubuk ekstrak kepala udang vanamei. Metode penelitian yaitu eksperimental laboratoris menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan konsentrat tomat yaitu 0%, 10%, 20% dan 30% dengan tiga kali ulangan. Data dianalisis menggunakan ANOVA dan dilakukan uji lanjut BNJ. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrat tomat maka semakin tinggi nilai rendemen, asam glutamat, kadar protein, kelarutan, hedonik dan nilai warna a* b*, sebaliknya nilai kadar air dan L* semakin rendah seiring meningkatnya konsentrat tomat. Karakteristik perisa bubuk ekstrak kepala udang vanamei dengan konsentrat tomat yang berbeda memberikan pengaruh terhadap nilai rendemen, asam glutamat, kadar protein, kadar air, kelarutan, hedonik dan warna. Penambahan konsentrat tomat terhadap karakteristik perisa bubuk ekstrak kepala udang vanamei menunjukkan hasil yang berpengaruh nyata dengan konsentrat tomat yang terbaik yaitu 20% dengan nilai rendemen 16,26% ± 0,72, asam glutamat 20,64% ± 0,71, kadar protein 28,33% ± 0,77 kadar air 7,13% ± 0,40%, kelarutan 91,21% ± 0,20, nilai hedonik sebesar 4,342 4,378, dan nilai warna L* 54,30 ± 0,21, a* 8,31 ± 0,30 dan b* 14,90 ± 0,75
Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball
No full textFish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p&lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br /></jats:p
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