Jambura Fish Processing Journal最新文献

Pengaruh Variasi Lama Pengeringan Terhadap Karakteristik Mutu Produk Dendeng Ikan Lele Dumbo (Clarias Gariepinus) Setelah Penggorengan 干燥时间变化对油炸后大口鲶鱼（Clarias Gariepinus）牛肉干产品品质特征的影响

Jambura Fish Processing Journal Pub Date : 2024-07-23 DOI: 10.37905/jfpj.v6i2.25758

Aditya Wiranto, Rahim Husain, Lukman Mile

引用次数: 0

Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian 月亮鱼（Megalops Cyprinoides）生鱼片凝胶的特性与清洗频率的关系

Jambura Fish Processing Journal Pub Date : 2024-07-22 DOI: 10.37905/jfpj.v6i2.21397

Servinta Br Sinuraya, Ita Zuraida, Seftylia Diachanty, I. Irawan, Bagus Fajar Pamungkas

引用次数: 0

Daya Hambat Asap Cair Tongkol Jagung Terhadap Bakteri Kontaminan Pada Tuna Loin Segar Diasosiasikan Dengan Kadar Histamin Dan TVB-N 玉米芯液体烟雾对新鲜金枪鱼里脊肉中污染细菌的抑制作用与组胺水平和 TVB-N 有关

Jambura Fish Processing Journal Pub Date : 2024-07-21 DOI: 10.37905/jfpj.v6i2.25999

Asri Silvana Naiu, Nabila Kamila Syah

{"title":"Daya Hambat Asap Cair Tongkol Jagung Terhadap Bakteri Kontaminan Pada Tuna Loin Segar Diasosiasikan Dengan Kadar Histamin Dan TVB-N","authors":"Asri Silvana Naiu, Nabila Kamila Syah","doi":"10.37905/jfpj.v6i2.25999","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.25999","url":null,"abstract":"The objective of this study is to analyse the inhibitory power of liquid smoke derived from corn cobs (Zea mays L.) at different levels of distillation on bacterial contaminants in fresh tuna (Thunnus sp) loins, which are associated with histamine levels and TVB-N values. The treatment in this research was the level of liquid smoke distillation, namely 3 times distillation, 2 times distillation, and 1 time distillation. The parameters tested included the inhibitory power of liquid smoke against bacteria, histamine levels, and TVB-N values, which were tested at the 18th hour at room temperature. This research was designed using the Completely Randomized Design (CRD) method. Data analysis used ANOVA and further tested with BNT. The research results demonstrated that the level of liquid smoke distillation had a significant influence (p5%) on all test parameters. The histamine levels produced ranged from 23,68 ppm to 46,18 ppm, while the TVBN values were in the range of 7,77mgN/100g to 11,05mgN/100g. Both were still in accordance with the SNI for Fresh Tuna Loin (2018). The greater the degree of distillation of liquid smoke, the more pronounced the inhibitory effect on bacteria and the greater the potential to inhibit bacterial growth in tuna loin.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"82 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141819248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengembangan Produk Sambal Berbahan Dasar Cumi-Cumi (Loligo sp.) 鱿鱼三宝（Loligo sp.）的产品开发

Jambura Fish Processing Journal Pub Date : 2024-07-14 DOI: 10.37905/jfpj.v6i2.22501

Miston Gunibala, Nikmawatisusanti Yusuf, Lukman Mile

引用次数: 0

Pemanfaatan Hasil Samping Tepung Tulang Ikan Bandeng (Chanos chanos) Menjadi Produk Added Value Berupa Cookies 利用虱目鱼骨粉副产品（Chanos chanos）制作饼干形式的增值产品

Jambura Fish Processing Journal Pub Date : 2024-07-05 DOI: 10.37905/jfpj.v6i2.23837

Gevbry Ranti Ramadhani Simamora, Jefri Pandu Hidayat

{"title":"Pemanfaatan Hasil Samping Tepung Tulang Ikan Bandeng (Chanos chanos) Menjadi Produk Added Value Berupa Cookies","authors":"Gevbry Ranti Ramadhani Simamora, Jefri Pandu Hidayat","doi":"10.37905/jfpj.v6i2.23837","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.23837","url":null,"abstract":"Fish bone can be utilized as an additional ingredient in food processing. Cookies are one of the processed dry cakes that utilize the nutritional content found in the by-products of milkfish bones, thus becoming an alternative snack for osteoporosis patients. The common process of milkfish bone processing is grinding, which can be added to Cookies products. Cookies are sweet dry cakes made from wheat flour. Cookies, as dry food products, have a relatively long shelf life, thus maintaining product durability (approximately up to one year) and are easy to carry due to their small volume and weight resulting from the drying process. The aim of this research is to determine the effect of milkfish bone processing on the flour content and Cookies on proximate content, protein content, moisture content, ash content, and calcium and phosphorus content in milkfish bone flour cookies. The research method was conducted using an experimental method with two treatments, namely chocochip cookies and savory cookies, which were analyzed using one-way Anova in the XLStat software. The results showed that fortified milkfish bone chocochip cookies had nutritional content such as moisture content (0.72%); ash (4.18%); protein (7.26%); fat (27.33%); carbohydrates (60.51%); calcium (0.14%); phosphorus (0.12%), and the nutritional content of savory cookies fortified with milkfish bone had nutritional content such as moisture content (7.83%); ash (1.83%); protein (4.33%); fat (28.46%); carbohydrates (57.70%); calcium (0.18%); phosphorus (0.17%).","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Efikasi Bakterostatik Kulit Bawang Merah Pada Ikan Bandeng (Chanos chanos) Selama Penyimpanan Suhu Ruang 常温储存期间葱皮对虱目鱼（Chanos chanos）的抑菌功效

Jambura Fish Processing Journal Pub Date : 2024-07-04 DOI: 10.37905/jfpj.v6i2.25104

Nur Aisha Asha, Ikbal Syukroni, Tasir Tasir

{"title":"Efikasi Bakterostatik Kulit Bawang Merah Pada Ikan Bandeng (Chanos chanos) Selama Penyimpanan Suhu Ruang","authors":"Nur Aisha Asha, Ikbal Syukroni, Tasir Tasir","doi":"10.37905/jfpj.v6i2.25104","DOIUrl":"https://doi.org/10.37905/jfpj.v6i2.25104","url":null,"abstract":"Biochemical and physicochemical changes result in a decrease in fish freshness. The decline in quality of fresh fish can be influenced by several things, one of which is storage temperature, where the higher the storage temperature, the faster the fish rots. Red onion skin contains flavonoid compounds which function as bacteriostatics, namely quercetin. The aim of this research is to provide scientific information about the bacteriostatic efficacy of shallot skin on histamine inhibition in milkfish during room temperature storage. The research design used was a Randomized Block Design (RAK) with three treatment factors with two replications. Based on the research results, it was found that it showed the best concentration and had a significant effect on the quality (pH, histamine and TPC) of crushed milkfish during 48 hours of storage at room temperature with the addition of 3% shallot skin. The results of the organoleptic test showed that the red onion skin of crushed milkfish experienced a decrease in organoleptic values for each parameter (Appearance, Smell, Texture) for 48 hours so it was necessary to increase the concentration of red onion skin.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"60 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141837708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Larutan Daun Salam (Syzygium polyanthum) Sebagai Pengawet Alami Pada Ikan Selar Kuning (Selaroides leptolepis)

Jambura Fish Processing Journal Pub Date : 2021-01-31 DOI: 10.37905/JFPJ.V3I1.7070

Rahim Husain, Fitriyanti Musa

引用次数: 2

Karakterisasi Unagi Shirayaki Berbahan Baku Ikan Sidat Dengan Perendaman Enzim Papain 我们的描述是由一种浸泡了Papain酶的Sidat鱼制成的

Jambura Fish Processing Journal Pub Date : 2020-06-18 DOI: 10.37905/jfpj.v2i2.6892

Emma Rochima, Windi Damayanti

{"title":"Karakterisasi Unagi Shirayaki Berbahan Baku Ikan Sidat Dengan Perendaman Enzim Papain","authors":"Emma Rochima, Windi Damayanti","doi":"10.37905/jfpj.v2i2.6892","DOIUrl":"https://doi.org/10.37905/jfpj.v2i2.6892","url":null,"abstract":"Unagi Shirayaki bahan antara yang digunakan sebagai bahan pembuatan Unagi Kabayaki. Shirayaki yang diolah dan ditambahkan saus khusus menghasilkan produk olahan dengan teksur yang lembut dan empuk. Kendala yang dihadapi dalam mengolah unagi kabayaki adalah munculnya tekstur daging sidat yang alot berasal dari sidat abnormal (brown) yang berbeda dari sidat normal (black) yang dapat mengakibatkan penurunan tingkat kesukaan konsumen. Salah satu upaya dalam perbaikan tekstur unagi adalah dengan perendaman menggunakan enzim papain. Tujuan penelitian ini untuk mengetahui karakteristik Unagi Shirayaki hasil perendaman enzim serta untuk mengetahui konsentrasi dan lama perendaman terbaik untuk memperbaiki karakteristik Unagi Shirayaki. Sebanyak 3 perlakuan konsentrasi enzim papain (0,5, 1,0 dan 1,5%) dan 3 lama perendaman (5, 10, 15 menit) digunakan dalam penelitian ini. Parameter yang diuji meliputi kadar proksimat (kadar air, kadar abu, kadar lemak, kadar protein), total bakteri, pH, tekstur dan organoleptik. Hasil penelitian menunjukan bahwa konsentrasi dan lama perendaman enzim papain terbaik untuk memperbaiki karakteristik Unagi Shirayaki adalah perendaman menggunakan larutan enzim papain dengan konsentrasi sebesar 0.5% selama 15 menit. Produk yang dihasilkan memiliki total koloni bakteri 1,04 x 10-3, pH 7,0, kadar air sebesar 51,39%, kadar lemak 18,24%, kadar protein 26,70% kadar abu 0,85%, kadar gula reduksi 0,00%, tingkat kekerasan 2,493.11 g/Force, kekenyalan 57,85 g/Force serta rasa, aroma, tekstur, dan kenampakan yang mirip dengan unagi shirayaki asal sidat normal (black).","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128472488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pigmen Klorofil Pada Alga Caulerpa sp. DiKepulauan Kei 珊瑚虫藻类中的叶绿素色素

Jambura Fish Processing Journal Pub Date : 2020-06-18 DOI: 10.37905/jfpj.v2i2.6855

Cenny Putnarubun, R. Valentine

引用次数: 1

Pengawetan Ikan Tongkol (Euthynnus affinis) Menggunakan Sari Daun Jambu Biji (Psidium guajava) Selama Penyimpanan Suhu Ruang 利用番石榴叶汁（Psidium guajava）在常温贮藏期间保存唐古拉（Euthynnus affinis）

Jambura Fish Processing Journal Pub Date : 2020-06-16 DOI: 10.37905/jfpj.v2i2.4573

Mita Pratiwi Nihali, R. Sulistijowati, Nikmawatisusanti Yusuf

{"title":"Pengawetan Ikan Tongkol (Euthynnus affinis) Menggunakan Sari Daun Jambu Biji (Psidium guajava) Selama Penyimpanan Suhu Ruang","authors":"Mita Pratiwi Nihali, R. Sulistijowati, Nikmawatisusanti Yusuf","doi":"10.37905/jfpj.v2i2.4573","DOIUrl":"https://doi.org/10.37905/jfpj.v2i2.4573","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui mutu ikan tongkol (Euthynnus Affinis) yang diawetkan dengan sari daun jambu biji selama penyimpanan. Perlakuan pada penelitian ini adalah lama penyimpanan ikan tongkol dengan sari daun jambu biji 50% dengan taraf waktu 15 jam, 18 jam dan 21 jam. Penelitian ini dirancang menggunakan metode Multirater Rasch Model untuk mendapatkan data hasil mutu organoleptik dan dianalisis dengan Minifac. Data hasil mikrobiologi Total Plate Count (TPC) diperoleh melalui Rancangan Acak Lengkap (RAL) dan dianalis dengan Compare Means One-Way ANOVA. Hasil berdasarkan analisis rasch model menunjukkan bahwa penyimpanan ikan tongkol 15 jam merupakan perlakuan terbaik pada parameter kenampakan mata: bola mata rata; Insang: merah tua cemerlang dengan sedikit lendir; Daging: jaringan kuat, Tekstur: agak lunak agak elastic , dan pada peyimpanan 18 jam terbaik pada parameter bau yaitu segar spesifik ikan. Nilai mutu organoleptik lama penyimpanan 15 jam dan 18 jam memenuhi standar SNI 2729-2013. Hasil analisis mikrobiologi memberikan pengaruh nyata pada total bakteri pada penyimpanan 15 jam log 3,20 Cfu/gr, penyimpanan 18 jam log 5,22 Cfu/g, penyimpanan 21 jam log 5,67 CFU/gr dengan SNI 5 x 105.","PeriodicalId":300068,"journal":{"name":"Jambura Fish Processing Journal","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133791527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1