Patadjai, Andi Besse
Jurnal Sains dan Teknologi Pangan

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STUDI PERUBAHAN BIOKIMIA DAN MIKROBIAL UDANG VANAME (Litopenaeus vannamei) SELAMA PROSES RANTAI DINGIN DI PERUSAHAAN GRAHAMAKMUR CIPTAPRATAMA KABUPATEN KONAWE

Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

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AbstrakTujuan dari penelitian ini adalah untuk mengetahui perubahan biokimia dan mikrobial udang putih (L. vannamei) selama proses penanganan di bawah sistem rantai dingin mulai dari penerimaan dari pemasok hingga pembekuan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 5 perlakuan yaitu sampel udang yang didapat dari Receiving (P1), Deheading (P2), PND (P3), Washing III (P4) dan Freezing (P5) serta 3 kali ulangan. Ulangan berupa kelompok supplier yang berbeda.Perubahan biokimia yang diukur meliputi suhu, pH, TVB dan TMA dan perubahan mikroba dengan menguji TPC. Analisis proksimat dilakukan sebagai data produk pendukung. Hasil penelitian menunjukkan terdapat perbedaan yang signifikan dalam hal suhu, TVB, TMA dan TPC. Rata-rata nilai pH tetap stabil dikisaran netral (6.8-7.0). Tingkat TVB-N dan TMA-N pada semua aliran proses sangat rendah. Receiving (P1) memiliki nilai TVB-N dan TMA-N tertinggi yaitu 10,31mgN/100 gr dan 3,75 mgN/100 gr. Tingkat TVB-N dan TMA-N menurun secara signifikan seiring dengan berlanjutnya proses perlakuan. Tingkat TPC tertinggi pada Receiving (P1) 7,2 x 104 CFU/g dan terendah pada Deheading (P2) 1,9 x 104 CFU/g. Kadar air udang putih meningkat dari (P1) 79,78% menjadi 82,53% (P5). Senyawa Protein meningkat dari (P1) 61,78% (basis kering) menjadi 74,93% (basis kering) (P5). Mereka menunjukkan bahwa pembekuan cepat dengan CPF memiliki dampak yang baik pada kualitas biokimia, mikroba dan juga proksimat. Kata kunci: Biokimia, mikrobial, rantai dingin, udang beku   AbstractThe aim of this research was to study the biochemical and microbial changes of White Shrimp (L. vannamei) during handling under cold chain system starting from receiving from suppliers until freezing. There were five steps as source of variation and act as treatment. These were using three replications. These arranged under random block design. The sources of Variation were: Receiving (P1); Deheading (P2), Peeled and Deveined (P3), Washing III (P4), and Freezing (P5). The biochemical changes were monitored consist of temperature, pH, TVB and TMA and the microbial changes were monitored by TPC. The proximate was also analyzed as supporting product data. The result of the experiment shown there was significantly different in term of temperature, TVB, TMA and TPC. The result shown that the average of pH remained stable in the neutral range (6.8-7.0). The result shown the level of TVB-N and TMA-N on all process flow was very low. Receiving (P1) was the highest level of TVB-N and TMA-N consecutively 10.31mgN/100 gr and 3.75 mgN/100 gr. The level of TVB-N and TMA-N decreased significantly continuously with the process. The highest level of TPC was Receving (P1) 7.2 x 104 CFU/g and the lowest was Deheading (P2) 1.9 x 104 CFU/g. The moisture of white-leg shrimp increased from (P1) 79.78% to 82.53% (P5). The Protein compound increased from (P1) 61.78% (dry basis) to 74.93% (dry basis) (P5). Those indicated that quick freezing with CPF had a good impact on the quality of biochemical, microbial and also proximate. Key words: Biochemical, microbial, frozen shrimp, cold chain

STUDI KUALITAS FISIKA-KIMIA DAN SENSORIK UDANG VANAME (Litopenaeus vannamei) DENGAN PERLAKUAN SOAKING TIME SEBELUM PEMBEKUAN

Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

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AbstrakTujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu perendaman terhadap kualitas fisik, kimia dan sensorik udang Litopenaeus vannamei. Sampel dibagi menjadi tiga kelompok berdasarkan supplier udang yang berbeda, kemudian dilakukan empat perlakuan waktu perendaman, sehingga penelitian ini menggunakan rancangan acak kelompok (RAK).Peningkatan berat badan, kadar air, TVB dan, nilai TMA, serta kualitas sensorik diukur selama proses perendaman. Kandungan proksimat diukur sebagai data pendukung. Hasil penelitian menunjukkan bahwa level TVB dan TMA cenderung meningkat sepanjang waktu perendaman yaitu 5,56; 7.10; 9,60; dan 14,96 (mgN/100) untuk TVB sementara 2,8; 3.1; 3.7; dan 6,8 mgN / 100 untuk TMA. Persentase bobot tubuh cenderung meningkat terutama selama dua jam pertama, yaitu 9,7; 3.3; 0,7% untuk setelah 2, 4, dan 6 jam. Kadar air berturut-turut 79,09% (T0); 85,29% (T1); 74,64% (T2) dan 81,31% (T3). Kadar abu 25,96% (T0) dan 21,87% (T3), protein 58,87% (T0) dan 54,23% (T3), lemak 17,13% (T0) dan 21,90% (T3). Kata kunci: Bobot tubuh, Litopenaeus vannamei, ,TVB, TMA, waktu perendaman AbstractThis aim of this research was to determine the effect of soaking time on physical,  chemical and sensory quality of Litopenaeus vannamei. The samples collected were devided into three groups based on different farmer  as block then were treated by four defferent soaking time treatment, therefore the experiment was arrange under Randomized Block Design. Body weight increation, water content, TVB and, TMA value, also sensory quality were monitored during time soaking processing. Proksimate content was measured as supporting data. The result showed that both TVB and TMA level tend to increased along the extend of the time soaking which were 5.56; 7.10; 9.60; and 14.96 (mgN/100) for TVB while 2.8; 3.1; 3.7; and 6.8 mgN/100 for TMA. The body weight percentatively tend to increased especially during the firs two hours, which were 9.7; 3.3; 0.7% for after 2, 4, and 6 hour. Moisture content consecutively were 79.09% (T0); 85.29% (T1); 74.64% (T2) and 81.31% (T3).  Ash content were 25.96% (T0) and 21.87% (T3), protein were 58.87% (T0) and 54.23% (T3), Fat were 17.13% (T0) and 21.90% (T3). Key words: Body weight, Litopenaeus vannamei, TVB, TMA, soaking time

NILAI KIMIA DAN SENSORI SERTA AKTIVITAS ANTIOKSIDAN CENDOL DENGAN PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) PADA KONSENTRASI YANG BERBEDA

Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

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AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh  (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan.  Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan   AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants

KARAKTERISTIK POKEA (Batissa violacea celebensis Martens 1897) ASAP DENGAN BAHAN PENGASAP YANG BERBEDA

Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

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AbstrakTujuan penelitian ini adalah untuk mengetahui perbedaan bahan pengasap yang berbeda terhadap uji sensorik, proksimat, Polycylic Aromatic Hydrocarbon (PAH) pada pokea asap.Penelitian ini menggunakan rancangan deskriptif yang terdiri dari Pokea asap dengan menggunakan bahan pengasap tempurung kelapa (A1), cangkang kelapa sawit (A2), tempurung kelapa dan cangkang kelapa sawit (A3). uji sensorik pada penelitian ini menunjukkan hasil pada pokea asap nilai aroma tertinggi yaitu 6,6 (A1), Warna tertinggi yaitu 7,3 (A1), Umami tertinggi yaitu 5,9 (A2), Saltiness tertinggi yaitu 5,6 (A1), Tekstur tertinggi yaitu 5,2 (A1) dan (A2).  Berdasarkan kandungan proksimat, kandungan kadar protein hasil tertinggi pada pokea asap dengan bahan pengasap cangkang kelapa sawit. Kandungan Polycyclic Aromatic Hidrocarbon kandungan (benzo(a phyrene) hasil terendah pada pokea asap dengan bahan pengasap            tempurung kelapa. Kata kunci: Pengasapan, Batissa violacea, tempurung kelapa, cangkang kelapa sawit AbstractThe purpose of this study was to evaluated the sensory quality, proximate content and Polycylic Aromatic Hydrocarbon (PAH)profile onsmoked pokea.This study used a descriptive design consisting of Pokea smoke using coconut shell smoked (A1), oil palm shells (A2), coconut shells and palm shells (A3). Sensory test in this study showed that the highest pokea value of smoke was 6.6 (A1), the highest color was 7.3 (A1), the highest color was 5.9 (A2), the highest saltiness was 5.6 (A1), The highest texture is 5.2 (A1) and (A2).  Based on the proximate content, the highest content of protein content in pokea smoke using oil palm shell as smoke source. The content of Polycyclic Aromatic Hydrocarbon content (Benzo(a)phyrene)is the lowest result in smoke pokea with coconut shell smoked.Key words: Smoking, Batissa violacea, coconut shell, palm oil shell

ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA

Jurnal Fish Protech Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019
Publisher : Universitas Halu Oleo

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AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil penelitian menunjukkan nilai tertinggi aroma (5), warna (5,4) dan umami (5,3) ditunjukan pada metode pengasapan, untuk flavor (7,1) dan tekstur (5,9) ditunjukkan pada metode oven, sedangkan saltiness (4,6) ditunjukkan pada metode sun drying. kadar air (17,64%) tertinggi ditunjukkan pada metode pengasapan, untuk kadar protein (52,29%), lemak (11,52%) dan serat kasar (1,79%) ditunjukkan pada metode sun drying, sedangkan kadar abu (20,26%) ditunjukkan pada metode oven.  Nilai tertinggi asam lemak jenuh (63,96%) ditunjukkan pada metode oven, sedangkan asam lemak tak jenuh tunggal (21,61%) dan asam lemak tak jenuh jamak (31,68%) ditunjukkan pada metode pengasapan. Kata kunci: Asam lemak, pengasapan, proksimat, sensori, sun drying AbstractKowoe snail is one type of mollusk that is often found in rivers, lakes, swamps and have fatty acids whichare good for brain development and prevent heart disease. This study aims to determine the sensory value, proximate content and fatty acids in kowoe snails with different processing methods.This research used a descriptive method, with             3 treatments. This research including sensory test, proximate analysis and fatty acid GC methods. Sensory evaluation including aroma, color, flavor (snail), umami (savory, tasty), saltiness (salty) and texture. The results showed thatthe highest value of aroma (5), color (5.4) and umami (5.3) showed that of by smoking method, for flavor (7.1) and texture (5.9) showed that of by oven drying method, while saltiness (4.6) showed that of by sun drying method. The highest of moisture content (17.64%) showed that of by smoking method, for protein (52.29), lipid (11.52%) and crude fiber content (1.79%) showed that of by sun drying method, while ash content (20.26%) showed that of by oven drying method. The highest value of saturated fatty acids (63.96%) showed that of by oven drying method, while monounsaturated fatty acids (21.61%) and polyunsaturated fatty acids (31.68%) showed that of by smoking method. Key words: Fatty acids,proximate, sensory, smoking, sun drying

STUDI PENAMBAHAN TEPUNG SAGU TERMODIFIKASI TERHADAP KUALITAS SENSORIK DAN FISIKOKIMIA OTAK-OTAK CUMI

Jurnal Sains dan Teknologi Pangan Vol 2, No 3 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Tujuan dari penelitian ini yaitu untuk mempelajari pengaruh penambahan tepung sagu termodifikasiterhadap kualitas sensorik dan fisikokimia otak-otak cumi. Metode penelitian ini menggunakan Rancangan AcakKelompok dengan 3 perlakuan. Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung sagutermodifikasi (P3) memiliki hasil uji sensorik aroma 3,4 (agak lebih tercium), odor 4 (sedikit tercium), warna 4,5(sedikit agak putih), appearance 3,5 (sedikit agak halus), shiness 2,1 (agak mengkilap, kekenyalan 3 (kenyal),juiceness 3,1 (terasa juicy), sandy 3,9 (agak sedikit terasa), umami 3,2 (terasa), cita rasa manis 1.9 (agak sedikitterasa), cita rasa asin 2,7 (agak terasa). Tepung sagu termodifikasi memiliki nilai daya kembang, kelarutan dan pHberturut-turut sebesar  80,31%, 24,5% dan pH 5,93%. Sedangkan kadar air, abu, lemak, protein,karbohidrat danserat kasar pada sampel P3 berturut-turut yakni 65,55%, 5,86%, 11,69%, 73,75%, 9,2% dan 3,19%.  Kata kunci: Fisikokimia, Otak-otak, Pati modifikasi, Sensorik.