Nurfajrin Nisa, Nurfajrin
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor16680 Jawa Barat Telepon. (0251) 8622909-8622906, Faks. (0251) 8622915

Published : 2 Documents
Articles

Found 2 Documents
Search

The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (657.825 KB)

Abstract

Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was highercompared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)showed the lowest concentration of myoglobin compared other samples.Keyword: color, dory fillet, quality

The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (658.96 KB)

Abstract

Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was highercompared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)showed the lowest concentration of myoglobin compared other samples.