Pengaruh Defatting, Frekuensi Pencucian Dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele Kering Beku (original) (raw)
2014
Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration), washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO3 0.75% for 10 minutes was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi with whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm 2 , folding value of 4.84, and teeth cutting value of 8.26. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm 2 , salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, without any damage and clots, than that treated with other dryoprotectants. However, surimi powder still had lower protein content than wet surimi, and lower physical and chemical properties, particularly in its teeth cutting and folding characteristics.
Jurnal Airaha
Penelitian ini bertujuan untuk memperoleh formulasi penambahan tepung porang yang terbaik dan nilai mutu yang baik dalam meningkatkan kualitas gel surimi .Perlakuan penelitian dengan penambahan tepung porang 1%, 2%, 5%, 10% dan 15 %. Penelititan ini dilakuan secara eksperimental dengan lima perlakuan, tiga ulangan dan dianalisis dengan statistik ANOVA. Parameter yang diamati adalah kekuatan gel, pH, kadar air, uji gigit dan uji lipat. Hasil uji kualitas gel surimi untuk ikan tuna : nilai kekuatan gel berkisar 1625.15±1.67 - 2818.99±3.63 g.cm, pH 5.9-6.4, kadar air 67.1%-74.5%, uji gigit 2.9-7.3 cm, uji lipat 2.4-4.5. Untuk ikan kakap : nilai kekuatan gel berkisar 791.35±2.43 - 1622.39±1.16 g.cm, pH 5.9-6.4, kadar air 69.8- 76.5, uji gigit 7.2-8.7, uji lipat 3.4-4.6. Kesimpulan penelitian menunjukkan bahwa penambahan tepung porang 1%, 2%, 5%, 10% dan 15 % dapat meningkatkan kekuatan gel hingga >500 g.cm. Namun, penambahan diatas 1% memberikan warna gelap pada surimi sehingga, pe...
Food Technology and Halal Science Journal
The production of catfish in East Java in recent years increased significantly from 96,337.2 tons in 2014, to 113,070,4 tons in 2015. The high production impact on difficulties of farmers in some areas in marketing their crops, consequently many farmers lose money because feedstocks continue to go while the harvest difficulties sales. One way to increase market interest is by processing it into salted fish products trough salting method, there are two kinds of salting methods, including Wet salting and Dry salting. However, not all salting techniques produce a guaranteed quality product, this is due to the absence of a definite dose for the number of ingredients used, so determining the right NaCl concentration is essential to create a high quality dried salted fish product. The aim of this research is to know the effect of Salting method and different NaCl concentrations on the quality of dried catfish. This research uses the experimental method with Randomized Block Design (RBD) p...
Pengaruh Subtitusi Tepung Ikan Teri Terhadap Mutu Hedonik Kamplang
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH)
Penelitian ini dilaksanakan di laboratorium Pengolahan Hasil Perikanan Program Studi Teknologi Hasil Perikanan Fakultas Pertanian dan Perikanan Universitas Muhammadiyah Maluku Utara dengan tujuan untuk mengetahui pengaruh subtitusi tepung ikan teri terhadap mutu hedonik serta penentuan produk terbaik setelah perlakuan subtitusi tepung ikan teri pada produk kamplang. untuk mengetahui pengaruh subtitusi tepung ikan teri terhadap mutu hedonik serta produk terbaik setelah perlakuan subtitusi tepung ikan teri pada produk kamplang. Penggunaan Rancangan Acak Lengkap dan metode MPE diharapkan dapat memberikan hasil yang terbaik dalam penentuan mutu hedonic produk kamplang serta penentuan produk terbaik. Hasil penelitian di dapat bahwa subtitusi tepung ikan teri berpengaruh nyata terhadap mutu hedonik kamplang pada parameter rasa, tekstur dan warna, dengan nilai F hitung dan nilai signifikasi ketiga parameter tersebut adalah Fhit 97.371; sig. 0.000, Fhit 54.328; sig. 0.000, dan Fhit 9.595; s...
2016
Keyword : Fortifikasi, Tepung Cangkang Telur, Bakpia, Buku Saku Limbah cangkang telur dapat dimanfaatkan sebagai salah satu bahan baku untuk industri makanan yang ramah lingkungan. Salah satu produk makanan yang sangat digemari oleh semua kalangan adalah bakpia. Umumnya bakpia mengandung karbohidrat dan rendah dalam kandungan gizi lainnya. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh fortifikasi tepung cangkang telur pada pembuatan bakpia. Jenis penelitian dalam kegiatan ini terdiri dari 2 tahapan. Tahap pertama adalah penelitian eksperimen (True Experimental) dan tahap ke II adalah penelitian pengembangan yang menggunakan model Research and Development (RnD). Metode penelitian pada tahap I menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan faktor konsentrasi tepung cangkang telur 0%, 2,5%, 5%, 7,5% dan 10% dengan 4 kali ulangan. Bakpia perlakuan terbaik parameter kandungan gizi (kalsium, protein, air) diperoleh dari perlakuan 10% dengan kadar kalsium sebes...
Pengaruh Media Kering Yang Berbeda Terhadap Kelulushidupan Calon Induk Ikan Lele Dumbo (Clarias Sp.)
2012
Ikan lele dumbo (Clarias sp.) merupakan ikan yang menjadi primadona pembudidaya karena ikan lele mampu tumbuh dengan cepat dengan padat tebar tinggi. Banyak sekali usaha pemuliaan yang dilakukan untuk meningkatkan kualitas ikan lele dumbo melalui metode pemuliaan ikan untuk menghasilkan kualitas induk yang lebih baik dari generasi sebelumnya. Dalam pengiriman induk-induk unggul hasil pemuliaan selama ini masih menggunakan media air yang kurang efisien karena selain berat air dan media pengiriman yang kurang praktis serta jumlah induk yang dikirim juga terbatas. Dengan kemampuan ikan lele yang bisa bernafas tanpa media air maka model pengiriman kering diharapkan bisa lebih efektif karena bobot lebih ringan dari media air serta jumlah induk yang dikirim bisa lebih banyak. Penelitian ini dilaksanakan pada bulan Maret 2012 dan bertempat di Laboratorium Reproduksi, Pembenihan dan Pemuliaan Ikan (FPIK – UB) Malang. Tujuan penelitian ini adalah melakukan kajian tentang media transportasi k...
2013
Background : Indonesia society were lack of calcium daily intake, i.e. an average of 254 mg/day. Milk and supplements were calcium sources which have been widely known but could not reached by society. In addition, Indonesia society were lack of fiber daily intake, i.e. an average of 10.5 g/day. Calcium and fiber levels enrichment could be done by utilizing local foods such as catfish bone, which catfish were found in the markets, it’s price was affordable, and levels of calcium catfish bone crackers were more than shrimp and meat fish crackers’s, and Eucheuma cottonii seaweed, was one with a high fiber sources, and did not contain fitat acids which could inhibit the absorption of calcium, on crackers, as a product that easily accepted, easy to reached by many quarters of the economy, and covered all ages. Objective: analyzed effect the addition of catfish bone flour and seaweed porridge variations against the levels of calcium, crude fiber, and preference include color, odor, flavor, and texture of crackers. Method : it was one factor completely randomized experimental study which used 6 addition level of catfish bone flour and seaweed porridge which were 25%:0%, 20%:5%, 15%:10%, 10%:15%, 5%:20%, 0%:25%, dan 0%:0%. Statistic analysis of calcium and crude fiber levels used One Way ANOVA CI 95% then Tukey and LSD as posthoc test. Statistic analysis of preference used Friedman CI 95 % then Wilcoxon sign rank test as posthoc test. Results : Catfish bone flour and seaweed porridge variation on crackers effected on increasing calcium and crude fiber levels and preference, include color, odor, flavor and texture. The highest calcium levels found on crackers with the addition of catfish bone flour 25%, and the highest crude fibers levels found on crackers with the addition of seaweed porridge 25%. Conclusion : Addition of catfish bone flour could increase calcium levels. Addition of seaweed porridge could increase crude fiber levels and preference include color, odor, flavor and texture. Kata kunci : less of calcium and fiber intake; levels of clcium and crude fiber; crackers; Catfish bone flour and seaweed porridge
2016
The aim of this study was to determine the effect of different cryoprotecteur of sensory and quality of surimi from Clarias gariepinus fish. This study used Clarias gariepinus fish and cryoprtectant (sorbitol, sucrose and agar). Sensory test data were statistically analyzed using an analysis of variance (ANOVA) to determine the significant effect of cryoprotectant on the sensory continued the different significance test (LSD), quality data were analyzed descriptively. The results of sensory test color of sorbitol, agar and sucrose ie. 9.67, 9.33 and 7.75, respectively. The Aroma of sorbitol, agar and sucrose ie. 3.50 (fihsy), 3.42 (bit fishy) and 3.33 (bit fishy), respectively. Texture on sorbitol, sucrose and agar ie. 7.50 (strong), 8.08 (strong) and 4.08 (weak), respectively. The results showed that the water content of surimi with the addition of sorbitol, agar and sucrose are 80.77%, 80.55% and 76.92%, respectively. The protein content in surimi with the addition of sorbitol, ag...
Karakteristik Mutu Fisik Tekwan Kering Dengan Rasio Ikan Berbeda
Jurnal Teknologi dan Industri Pangan, 2019
Dried tekwan is a traditional restructured-fish product of South Sumatera processed b y convectional drying. The study aimed to determine the effect of fish and tapioka ratio and tekwan's length on the physical quality of the dried tekwan. The physical quality of dried tekwan made with different ratio of fish and tapioca ratio (1:1, 1.5:1 and 2:1 (w:w)) and length 1, 2, and 3 cm were investigated. The physical quality evaluated were the degree of whiteness, rehydration ratio, water holding capacity (WHC) and microstucture. The drying profile and proximate composition were also evaluated. There was no difference in the rate of drying of different fish:tapioca ratio as well a different tekwan length when free water evaporation was progressing. However, difference in drying rate was ob served when the water content reached the equilibrium. Ratio 2:1 of fish and tapioca and 2 cm length of tekwan was found the to b e b est treatment and resulting in dried tekwan with moisture content 10.22%, ash 1.9%, protein 27.9%, fat 1.38%, carb ohydrate 58.6%, whiteness 45.96% and expressib le moisture content 2.06%. Microstructure of dried tekwan with 2:1 ratio showed more compact structure and slight damage than 1.5:1 ratio. However, dried tekwan with 2:1 ratio still had lower rehydration properties than other treatment.
Jurnal Ilmiah Peternakan Halu Oleo
Penelitian ini bertujuan untuk mengetahui susut masak, daya ikat air dan kadar protein daging ayam broiler yang diberi pakan mengandung tepung ikan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) untuk menguji 4 perlakuan dan 4 ulangan, setiap ulangan terdiri dari 6 ekor ayam sehingga terdapat 16 satuan percobaan. Perlakuan yang digunakan adalah terdiri atas : (i) pakan komersil BP-11 sebagai pakan control (P0), 43% Jagung Kuning + 21% Dedak + 27% CAB + 9% Tepung Ikan (P1), 43% Jagung Kuning + 23% Dedak + 22% CAB + 12% Tepung Ikan (P2), dan 43% Jagung Kuning + 25% Dedak + 17% CAB + 15% Tepung Ikan (P3). Variabel yang diukur dalam penelitian ini adalah susut masak daging, daya ikat air daging, dan kadar protein daging ayam broiler. Data yang diperoleh dianalisis dengan analisis sidik ragam dan jika perlakuan yang berpengaruh maka dilanjutkan uji beda antar perlakuan menggunakan uji wilayah berganda Duncan (Duncan Multiple Range Test). Hasil peneli...
DISTILAT: Jurnal Teknologi Separasi
Pakan merupakan unsur penting dalam budidaya ikan. Ketersediaan tepung ikan yang terbatas membuat harga pakan ikan komersil melonjak sehingga perlu dicari bahan penggantinya. Maggot BSF (Hermetia illicens) merupakan alternatif yang direkomendasikan oleh pemerintah untuk bahan pakan karena berbagai keunggulannya. Penelitian ini bertujuan untuk mengetahui pengaruh jenis tepung nabati yang digunakan terhadap kandungan pakan ikan lele berbahan dasar maggot dengan memperhatikan waktu pengeringan maggot yang dilakukan pada suhu 120°C selama 1 jam, 1,5 jam, dan 2 jam. Dengan variasi jenis tepung nabati dan lama waktu pengeringan tersebut diharapkan mendapatkan kandungan pakan ikan lele yang baik. Kandungan yang diuji yaitu kadar air, kadar abu, kadar lemak, dan kadar serat kasar. Berdasarkan penelitian yang telah dilakukan, kandungan pakan ikan lele sesuai dengan SNI 01-4087-2006. Hasil penelitian menunjukkan waktu pengeringan memiliki pengaruh terhadap kandungan kadar air dan lemak, sedan...
Formulasi BMC Meningkatkan Kadar Protein Kue Kering Dengan Penambahan Tepung Ikan
GIZI INDONESIA
Protein hewani merupakan zat gizi yang baik untuk pertumbuhan tubuh dan mempunyai nilai biologi yang lebih tinggi dibanding dengan protein nabati. Oleh sebab itu dalam penelitian ini digunakan tepung ikan untuk meningkatkan protein score bahan dasar kue kering. Penelitian ini bertujuan untuk mengetahui pengaruh formula BMC tepung ikan terhadap kualitas organoleptik dan proksimat kue kering. Penelitian eksperimental dengan RAL 1 perlakuan, 6 taraf dan 3 replikasi diawali dengan menghitung PS≥69 berbagai formula BMC. Uji statistik menunjukkan tidak ada pengaruh berbagai formula terhadap warna, rasa, dan tekstur. Sebaliknya ada pengaruh berbagai formula terhadap aroma kue kering. Berdasarkan hasil penilaian panelis terhadap produk, panelis menyukai kue kering dengan perlakuan T-2, BMC dengan PS 81,2 mempunyai karakteristik: warna kuning keemasan, rasa cukup asin terasa gurih, renyah-kompak saat digigit dan sedikit beraroma ikan dengan 5,63% kadar air, 1,91gram abu, 6,74gram protein, 29,47gram lemak dan 56,26 gram karbohidrat. Disarankan untuk mengembangkan kue kering dengan menggunakan tepung lain.
Kualitas Tepung Ikan di Pesisir Pantai Kabupaten Merauke Sebagai Bahan Pakan
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science)
Catch fish that are not used as food can be processed into fish flour. The purpose of this study was to analyze fish meal from several types of fish found on the coast of Merauke RegencyThis test is carried out to see the physical and chemical quality.. From the research results of this study obtained the physical quality of fish meal can be which is categorized, both in mixing feed food and storage namely: the average density of 0.58 gr / cm3, surface area 53.88 cm2, pH 6.25, threshold power 1.15 m / sec and stack angle 27.260C, average ash content of 6.31%, protein 65.46%, fat 5.46%, crude fiber 0 and water content an average of 6.32%, These results indicate the quality of fish meal is included in standard I based on the quality of SNI 2013 as feed material. Eight (8) types of fish meal that have low economic value and potential to be developed as feed ingredients include Kaca fish (Kurtus gulliveri, Pasir fish (Platycephalus endrachtensis), Bete-Bete fish (Rhinoprenes pentanemus)...
Conference on Innovation and Application of Science and Technology (CIASTECH), 2023
Penelitian ini dilakukan dengan tujuan untuk membandingkan daya buih, kestabilan buih, pH dan warna tepung putih telur itik yang dikeringkan dengan metode foam drying pada level penambahan saccharomyces cereviceae (ragi) yang berbeda. Pada penelitian ini menggunakan rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan yaitu level penggunaan saccharomyces cereviceae (0%, 0,3%, 0,6%, 0,9% dan 1,2%) pada pembuatan tepung putih telur Itik Alabio. Data dianalisis menggunakan analisis ragam kecuali uji organoleptik warna tepung putih telur yang menggunakan uji Kruskal Wallis. Hasil penelitian menunjukan bahwa tingkat penggunaan ragi (Saccharomyces cereviseae) pada putih telur berpengaruh nyata terhadap daya buih, kestabilan buih dan skor organoleptik warna, namun tidak berpengauh nyata terhadap kandungan pH pada tepung putih telur.
Pengaruh Substitusi Tepung Irut Dan Tepung Mokaf Dalam Pengolahan Mie Kering
Agrosains, 2018
Dry noodles are a type of processed flour meal that is already known by some people in Indonesia. This study aims to determine the level of consumer preference for dried noodles produced with a different composition between sliced flour and mokaf flour. This study used arrowroot flour and mokaf flour obtained in Banjarnegara District with a comparison of the composition of different edible flour 0%, 30%, 50%, 70% and 100%. The results of the research on dried noodles which were processed using ingredients of ripe flour and mokaf flour with various compositions of flour addition did not show any significant differences in the color, taste, aroma and texture produced in the dried noodles. In terms of the color of the code, the panelists prefer B noodles, which are noodles made with 70% arrowroot flour and 30% mokaf flour. In terms of taste, the highest dry noodles with code n noodles are preferred by panelists with a score of 2.80. In terms of the aroma of the five treatments used by the panelists, they preferred the aroma of noodles with the code of noodles B made from 70% arrowroot flour and 30% mokaf flour. The panelists on average like the texture of noodles with a composition of 30% arrowroot flour and 70% mokaf flour in terms of the texture of the mokaf produced noodles.
2010
This research is conducted in order wsee the effect ofthe substitution offish meal with the Silage ofshrimp waste on the retention ofdry matter and crude protein on broiUer. This research is conducted in the laboratory of Nutrition and Liveswck fred and experemintalJarm of the Faculty ofAnimal Husbandry Jambi University. This research used 100 DOC MB-202 breed. The design of the research is the complete ransom design with 5 treatments and 4 cycles. The treatments are the level of the use of shrimp waste silage, i.e. 0%, 2,5%, 5%, 7,5% and 10 %or to substitute fish meal 0%, 25%, 50%, 75% and 100%. The variabels observed were the compsumption, secretion and retention ofdry matter and creude protein. The result ofthe research show that the subtitution offish meal with silage ofshrimp waste does not show obvious effect (P>O,OS) on the retention ofdry matter and crude protein. Based on the result ofthe.research, it can 1:re concluded that the silage ofshrimp waste can substitute the u...