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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Raja Bonan Dolok Sormin
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Agriculture, Biological Sciences & Forestry

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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.
Kualitas Gel Pengharum Ruangan Berbahan Dasar Karagenan dan Tepung Sagu dengan Pewangi Jeruk Purut: Quality of Gel Fragrance Made of Carrageenan and Sago Flour Scented by Kaffir Lime Raja Bonan Dolok Sormin; Adrianus O.W. Kaya; Jemris Maahury
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.v24i1.32451

Abstract

Everyone needs a comfortable room atmosphere for carrying out activities. For this purpose, air freshener is used. An air freshener that is good for health is an air freshener with natural ingredients. Currently, air freshener in the form of gel is being manufactured for some reason were not spilling, the fragrance is longer binding, easy to use, elastic, and the design easily created. This study aims to make the gel air freshener with a combination of carrageenan and sago starch as a gelling agent and using kaffir lime oil as a fragrance. The research method was the application of a ratio of carrageenan powder and sago powder by 3: 1 and kaffir lime oil concentrations of 0.5%, 1%, and 1.5%. Gelling air freshener with a combination of carrageenan and sago starch as a gelling agent and kaffir lime oil as a fragrance with a concentration of 1.5%, and 1% resulted in the same or the smallest syneresis value and then a concentration of 1.5% had a total evaporation of the liquid in a small number, residual gel weight in a large number, the retention in a large number, and its release in a small number, compared to other treatments, hence, a room freshener by concentration of 1.5% was the best treatment.
Co-Authors Adrianus O.W. Kaya Cindy Regina Magdalena Loppies Daniel A.N. Apituley Jemris Maahury Johanis Hiariej Setha, Beni