Komariah Tampubolon
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Pengolahan Pasta Laor (Eunice viridis) dengan Berbagai Konsentrasi Garam Tampubolon, Komariah; Purnomo, Djoko; Sangadji, Masbantar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 1 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (836.873 KB)

Abstract

Di wilayah Maluku, cacing laut atau laor (Eunice viridis) oleh masyarakat diolah menjadi makanan dengan proses penggaraman dan dilanjutkan dengan penjemuran. Laor setelah ditangkap, diberi garam dan dijemur selama 3 hari. Laor yang telah dijemur tersebut akan berubah bentuknya seperti saos atau pasta dengan warna hijau kecoklatan dan mengkilat. Penelitian ini bertujuan untuk membuat pasta laor yang bermutu dan disukai dengan berbagai konsentrasi garam, yaitu 5, 10 dan 15 %. Setelah penggaraman laor dijemur selama 3 hari, kemudian disimpan pada suhu kamar selama 6 minggu. Untuk menilai mutu pasta laor selama penyimpanan, maka dilakukan analisa kandungan kimia, meliputi kadar air, lemak, protein, kadar abu, TVB, pH, TPC dan uji organoleptik meliputi warna, bau, rasa dan penampakan yang dilakukan setiap minggu sejak minggu ke 0. Penelitian pendahuluan bertujuan untuk mengetahui kandungan kimia laor segar. Berdasarkan hasil penelitian diperoleh komposisi kimia laor segar sebagai berikut: kadar air 65,51 %; abu 4,43 %; protein 13,37 %; lemak 0,32 %; pH 6,50; TVB 7,84 mg N/100 g dan TPC 2,25x103 koloni/g, yang berarti dalam keadaan sangat segar. Selanjutnya pada penelitian utama, penggaraman 15 % merupakan perlakuan terbaik mutunya selama penyimpanan dengan kadar : lemak 1,54 %; protein 14,81 %; air 56,05 %; abu 21,78 %; pH 6,11; TVB 62,05 mg N/ 100 g dan TPC 3,69x105 koloni/g, sedangkan perlakuan 5 dan 10 %, kandungan proteinnya adalah 9,66% dan 13,65 %.Kata kunci : laor, pasta
PERANAN INHIBITOR KATEPSIN DARI IKAN PATIN (Pangasius hypophthalmus) UNTUK MENGHAMBAT KEMUNDURAN MUTU IKAN BANDENG (Chanos chanos Forskal) Nurhayati, Tati; Salamah, Ella; Tampubolon, Komariah; Apriland, Ary
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.14 KB)

Abstract

The process of deterioration of fresh  sh quality begins with an enzimatis damage, one of them is katepsin.To prevent deterioration of  sh, an inhibitor can be obtained naturally from the body of  sh. The purpose of this research was to use extract of cathepsin inhibitor from cat sh for inhibit deterioration of milk sh. This researchshowed that temperature of 80 ºC was the optimum temperature for extracting inhibitor complex with inhibitoryactivity of 92,88%. Cathepsin inhibitor gave the most effective to prevent deterioration (85,29% inhibitory activity) after diluted two fold on buffer solution. Soaking with inhibitors from cat sh katepsin capable to inhibit thedeterioration of  sh quality longer than 72 hours (3 days) compared with control  sh, milk sh (soaking in buffer).Keywords : catsh, cathepsin, inhibitor, milksh
Processing of Fish Sauce by Chemical Hydrolysis from Red Meat of Tuna (Thunnus albacares) Tampubolon, Komariah; Zahiruddin, Winarti; Kartanamulia, Sukria
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (65.137 KB)

Abstract

Dark muscle in Thunnus albacares is considered as waste from frozen loin tuna and canned tuna processing. This waste still actually can be utilized as fish sauce which has economical value. The objectives of this research was to study the fish sauce processing by using acid hydrolysis with dark muscle tuna as raw material. Research was conducted in two steps, where the first step done in order to learn the influence fish and HCl ratio toward the quality of fish sauce especially for protein content. The ratio of fish and HCl were varies by w/w comprise 2:1 (A1), 1:1 (A2) and 1:2 (A3). The protein content of hydrolyzed fish sauce reach from 4.41-9.65 %, NPN 0.68-1.51 g/100 g, free amino acid 63.14-120.19 mg/100 g, NaCl 9.06-13.61%; TVN 100.48-167.91 mg/100 g, TMA 11.29-14.87 mg/ 100 g, total TDS 20.65-23.45 % and color 9.289-0.693. Fish sauce (A1) considered as the best product, therefore in the later/pursued study in this ratio was used as primary treatment combined with various concentration of caramel 0 % (B1); 2.5 % (B2); 5 % (B3); 7.5 % (B4) and 10 % (B5). The addition of caramel tend to increase color intensity and stickiness of fish sauce. Panelist prefer to chose the commercial fish sauce, however the hydrolyzed fish sauce produced from this study still has higher protein content. Fish sauced was still also to liquid, the color still darker and the taste still strange.Key words: chemical hydrolisis, fish sauce, Thunnus albacares
PERANAN INHIBITOR KATEPSIN DARI IKAN PATIN (Pangasius hypophthalmus) UNTUK MENGHAMBAT KEMUNDURAN MUTU IKAN BANDENG (Chanos chanos Forskal) Nurhayati, Tati; Salamah, Ella; Tampubolon, Komariah; Apriland, Ary
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14, No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.14 KB) | DOI: 10.17844/jphpi.v14i1.3428

Abstract

The process of deterioration of fresh  sh quality begins with an enzimatis damage, one of them is katepsin.To prevent deterioration of  sh, an inhibitor can be obtained naturally from the body of  sh. The purpose of this research was to use extract of cathepsin inhibitor from cat sh for inhibit deterioration of milk sh. This researchshowed that temperature of 80 ºC was the optimum temperature for extracting inhibitor complex with inhibitoryactivity of 92,88%. Cathepsin inhibitor gave the most effective to prevent deterioration (85,29% inhibitory activity) after diluted two fold on buffer solution. Soaking with inhibitors from cat sh katepsin capable to inhibit thedeterioration of  sh quality longer than 72 hours (3 days) compared with control  sh, milk sh (soaking in buffer).Keywords : catsh, cathepsin, inhibitor, milksh
Processing of Fish Sauce by Chemical Hydrolysis from Red Meat of Tuna (Thunnus albacares) Tampubolon, Komariah; Zahiruddin, Winarti; Kartanamulia, Sukria
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (65.137 KB) | DOI: 10.17844/jphpi.v10i2.950

Abstract

Dark muscle in Thunnus albacares is considered as waste from frozen loin tuna and canned tuna processing. This waste still actually can be utilized as fish sauce which has economical value. The objectives of this research was to study the fish sauce processing by using acid hydrolysis with dark muscle tuna as raw material. Research was conducted in two steps, where the first step done in order to learn the influence fish and HCl ratio toward the quality of fish sauce especially for protein content. The ratio of fish and HCl were varies by w/w comprise 2:1 (A1), 1:1 (A2) and 1:2 (A3). The protein content of hydrolyzed fish sauce reach from 4.41-9.65 %, NPN 0.68-1.51 g/100 g, free amino acid 63.14-120.19 mg/100 g, NaCl 9.06-13.61%; TVN 100.48-167.91 mg/100 g, TMA 11.29-14.87 mg/ 100 g, total TDS 20.65-23.45 % and color 9.289-0.693. Fish sauce (A1) considered as the best product, therefore in the later/pursued study in this ratio was used as primary treatment combined with various concentration of caramel 0 % (B1); 2.5 % (B2); 5 % (B3); 7.5 % (B4) and 10 % (B5). The addition of caramel tend to increase color intensity and stickiness of fish sauce. Panelist prefer to chose the commercial fish sauce, however the hydrolyzed fish sauce produced from this study still has higher protein content. Fish sauced was still also to liquid, the color still darker and the taste still strange.Key words: chemical hydrolisis, fish sauce, Thunnus albacares
Pengolahan Pasta Laor (Eunice viridis) dengan Berbagai Konsentrasi Garam Tampubolon, Komariah; Purnomo, Djoko; Sangadji, Masbantar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10, No 1 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (836.873 KB) | DOI: 10.17844/jphpi.v10i1.970

Abstract

Di wilayah Maluku, cacing laut atau laor (Eunice viridis) oleh masyarakat diolah menjadi makanan dengan proses penggaraman dan dilanjutkan dengan penjemuran. Laor setelah ditangkap, diberi garam dan dijemur selama 3 hari. Laor yang telah dijemur tersebut akan berubah bentuknya seperti saos atau pasta dengan warna hijau kecoklatan dan mengkilat. Penelitian ini bertujuan untuk membuat pasta laor yang bermutu dan disukai dengan berbagai konsentrasi garam, yaitu 5, 10 dan 15 %. Setelah penggaraman laor dijemur selama 3 hari, kemudian disimpan pada suhu kamar selama 6 minggu. Untuk menilai mutu pasta laor selama penyimpanan, maka dilakukan analisa kandungan kimia, meliputi kadar air, lemak, protein, kadar abu, TVB, pH, TPC dan uji organoleptik meliputi warna, bau, rasa dan penampakan yang dilakukan setiap minggu sejak minggu ke 0. Penelitian pendahuluan bertujuan untuk mengetahui kandungan kimia laor segar. Berdasarkan hasil penelitian diperoleh komposisi kimia laor segar sebagai berikut: kadar air 65,51 %; abu 4,43 %; protein 13,37 %; lemak 0,32 %; pH 6,50; TVB 7,84 mg N/100 g dan TPC 2,25x103 koloni/g, yang berarti dalam keadaan sangat segar. Selanjutnya pada penelitian utama, penggaraman 15 % merupakan perlakuan terbaik mutunya selama penyimpanan dengan kadar : lemak 1,54 %; protein 14,81 %; air 56,05 %; abu 21,78 %; pH 6,11; TVB 62,05 mg N/ 100 g dan TPC 3,69x105 koloni/g, sedangkan perlakuan 5 dan 10 %, kandungan proteinnya adalah 9,66% dan 13,65 %.Kata kunci : laor, pasta