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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Proceeding Simposium Nasional Kelautan dan Perikanan
Cindy Regina Magdalena Loppies
Fakultas Perikanan Dan Ilmu Kelautan Universitas Pattimura
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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Profil Asam Lemak Tuna (Thunnus albacares) Loin dengan Penyemprotan Filtered Smoke selama Penyimpanan Beku : The profile of fatty acid of Tuna Loin (Thunnus albacores) sprayed by Filtered Smoke during frozen storage Cindy Regina Magdalena Loppies; Daniel A.N. Apituley; Raja Bonan Dolok Sormin; Beni Setha; Johanis Hiariej
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i1.32433

Abstract

The red color is one of the factors that determining freshness of tuna loin. To keep the red color of the tuna flesh, it has been treated by filtered smoke. Filtered smoke reduces the oxidative of fat as well as keep the fat quality. The objective of this research was to study the fatty acid composition of tuna (Thunnus albacores) loin treated by filtered smoke. The research method was conducted experimentally. Tuna loin firstly sprayed by filtered smoke at a pressure 1 atm for 5 – 10 seconds before storage at freezing temperature -25 ˚C for four weeks. Observations were 0 and 4 weeks and the parameters observed were the fatty acid profiles, atherogenic index (AI), thrombogenic index (TI), fat quality (h / H) and the index of polien. The result showed there were 29 types of fatty acids consisting of 13 types of saturated fatty acids (SFA), 6 types of monounsaturated fatty acids (MUFA) and 11 types of poly unsaturated fatty acids (PUFA). There were indentified as the highest SAFA, MUFA, PUFA for storage time 0 and 4 weeks were palmitic acid (C16: 0) 8.93%; 15.14%, oleic acid (C18: 1n9c) 3.73%; 5.01% and docosahexaenoic acid, (C22: 6n3) 6.77% ; 5.73% respectively. It indicated that the fatty acid of tuna loin were categorized good, where it was indicated by the AI, TI, h/H and polien index for storage time 0 and 4 weeks 1.11; 0.83, 0.50; 0.69, 1.49; 1.72, and 1.49 ; 1.31 respectively.
Komposisi Gizi Biskuit Dengan Substitusi Konsentrat Protein Ikan (KPI) Cindy Regina Magdalena Loppies1; Dwight Soukotta; Febe F Gaspersz
Prosiding Simposium Nasional Kelautan dan Perikanan Vol. 8 (2021): PROSIDING SIMPOSIUM NASIONAL VIII KELAUTAN DAN PERIKANAN UNHAS
Publisher : Fakultas Ilmu Kelautan dan Perikanan (FIKP), Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Biskuit merupakan merupakan makanan jajanan yang renyah dan dikonsumsi oleh anak-anak maupun orang dewasa. Penambahan Konsentrat protein ikan (KPI) dapat meningkatkan nilai protein biskuit dan sebagai upaya diversifikasi dan pengembangan produk. Untuk itu tujuan dari penelitian ini adalah mengetahui mutu sensoris dan nilai gizi dari biskuit yang disubstitusi KPI. Metoda yang dilakukan yaitu metoda eksperimen dengan 3 perlakuan yakni substitusi KPI 10%, 20 % dan 30%. Analisa mutu sensoris dilakukan dengan cara organoleptik skala hedonic 5 meliputi rupa, bau, rasa dan tekstur. Kemudian terbaik dari analisa organoleptik dilanjutkan anlisa kandungan gizi dan angka kecukupan gizi bikuit dengan substitusi KPI. Hasil menunjukkan KPI 10%, 20% dan 30% masing-masing nilai kenampakan yaitu 4,7 , 4,5, 3,5; nilai aroma yaitu 4,6 ; 3,6 ; 3,3 , nilai rasa 4,5 ; 4,1 ; 3,5 , nilai tekstur 4,4; 3,9; 3,7. Dari hasil analisa subjektif di simpulkan biscuit dengan substitusi KPI 10% memiliki nilai terbaik untuk mutu sensoris biscuit sesuai SNI. Selanjutnya nilai gizi biskuit dengan substitusi KPI 10% yaitu kadar air 4,78%, kadar abu 2,68%, kadar lemak 24,09%, kadar protein11,91% dan kadar Karbohidrat 56,54 sedangkan Angka kecukupan Gizi adalah energy 8,35%, Karbohidrat 6,78%, Protein 9,57& dan Lemak 11,51%.
Co-Authors Daniel A.N. Apituley Dwight Soukotta Febe F Gaspersz Johanis Hiariej Raja Bonan Dolok Sormin Setha, Beni