Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2019 - 2024

0.778

P-Index

This Author published in this journals

All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal Of Aquaculture Development and Environment Kapuas

Untung Trimo Laksono

Prodi Teknologi Hasil Perikanan, Politeknik Negeri Pontianak, Jalan Ahmad Yani, Pontianak, Kalimantan Barat

Author-ID : 2515040

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Other

Published : 5 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Characterization of Endogenous Transglutaminase Enzyme of Yellow Pike Conger’s Liver (Congresox talabon) Santhy Wisuda Sidauruk; Tati Nurhayati; Untung Trimo Laksono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Transglutaminases have been found in various living organism, such as mammals, plants,microorganisms, and marine organisms including fishes. Transglutaminases have many various functionssuch as food or non-food application and in pharmaceticals industries. This research was aimed tocharacterize transglutaminase that obtained from fisheries byproducts such as catadromous fish the yellowpike conger’s liver.. The yield of yellow pike conger’s liver was 0.88±0.11%. Crude transglutaminase from liverof yellow pike conger had specific activity of 1.375 U/mg with optimum pH at 7.5 and optimum temperatureat 50°C. The activity of transglutaminase were increased on Mg2+ ion dependent. Crude transglutaminasehad molecular weight of 27.48; 37.00; 69.51; 78.89; 88.18; 108.45; 134.10; and 172.12 kDa.

Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development Untung Trimo Laksono; Tati Nurhayati; Pipih Suptijah; Nani Nur’aenah; Teguh Setyo Nugroho
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Daggertooth pike conger fish (Muraenesox cinerus) has elongated body shape similar to eels and distribute widely worldwide. The fish has edible portion of 50-60% but there has been less information regarding the chemical characteristics. The aim of this research was to determine chemical composition of daggertooth pike conger fish (proximate, amino acid, fatty acid and mineral) and textural properties from its kamaboko. Purposive sampling method applied in this research with length, freshness and distance from location as criteria. Analytical method performed including proximate, amino acids, fatty acids, and minerals (P, Na, Ca, K, Mg dan Fe). Chemical composition from daggertooth pike conger fish showed that on proximate levels of protein, fat, ash, carbohydrates and moisture content value were 12.273%, 4.96%, 1.17%, 1.12% and 80.49% respectively. Dominant macro minerals, namely potassium (K) 170.20 mg /100 g, Ca 90.75 mg /100 g, and Na 80.15 mg /100 g. Amino acid (AA), namely glutamic acid 2.68%, 1.57% lysine, leusine 1.25%, 1.54% aspartic acid and arginine 1:04%. Moreover, the essential fatty acids namely EPA (eicosa pentanoat acid) 0.6%, DHA (docosa hexanoat acid) 0.9%, 0.2% fatty acids linoleic, oleic and linolenic 1.4% 1.0%. CaCl2 (0.2-0.6%) addition to daggertooth pike conger kamaboko could improve textural quality.

Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator Untung Trimo Laksono; Suprihatin Suprihatin; Tati Nurhayati; Muhammad Romli
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.

Co-Authors Aloysius Masi Andri Nofreeana Ika Meidy Deviarni Kristina Novalina Muhammad Romli dan Suprihatin Andes Ismayana Nani Nuraenah Nani Nur’aenah Pipih Suptijah Santhy Wisuda Sidauruk Suprihatin Suprihatin TATI NURHAYATI Teguh Setyo Nugroho Yudha Perdana Putra

Title Search

Found 3 Documents Search Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search
Journal : Jurnal Pengolahan Hasil Perikanan Indonesia