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All Journal Berkala Perikanan Terubuk PERTANIAN TROPIK
Ayu Diana
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Agriculture, Biological Sciences & Forestry Environmental Science

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PENGARUH PENGGUNAAN CRUDE ENZIM PYLORIC CAECA DAN LAMA FERMENTASI TERHADAP MUTU BEKASEM IKAN BILIH (Mystacoleucus padangensis) Syahrul '; Dewita '; Ayu Diana
Berkala Perikanan Terubuk Vol 37, No 1 (2009): Februari 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (722.032 KB) | DOI: 10.31258/terubuk.37.1.%p

Abstract

The objective of this research was to find out the influence of enzymepyloric caeca and fementation duration to quality bekasem bilih fish. Qualityparameters measured were using preferred test, pH, acid number, protein, water,and NPN. Results of the research hopely could be used as a business an alternativefor farmers to produce bekasem bilih fish. Bekasem fermentation product is afresh water fish that taste sour.Research method used was the method of experimental design, wasComplete Random Design (RAL), with two factors, namely the three levels Afactors without pyloric caeca enzim, pyloric caeca 25% (E25), and the addition ofenzyme pyloric caeca concentration of 50% (E50). B factors three levelsfermentation duration: 5 (T5), 10 (T25), and 15days (T15).Results of research on the level of consumer acceptance bekasem bilih fish(Mystacoleucus padangensis) treatment with the addition of enzyme extractpyloric caeca generally preferred by consumers. During the fermentation pH valueand protein tend to decline, as well as water content, NPN, and acid number.Instead tend to decline protein content tend to increase during fermentation. pHvalues ranging from 4.0 to 5.0, the water concentration 32.20% - 33.85% , NPN16%- 1.29%, and acid number 36.99% - 55.22%.
Pembuatan Marinasi Udang Swallow (Penaeus merguiensis) Dengan Pengolahan Bumbu Yang Berbeda Ahyani Ridhayani Lubis; Ayu Diana; Hermanto; Muhajjir
Jurnal Pertanian Tropik Vol. 9 No. 1 (2022): Jurnal Pertanian Tropik
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.222 KB) | DOI: 10.32734/jpt.v9i1.8517

Abstract

Shrimp is one of the most popular types of seafood. Processed in any way, such as fried, steamed, baked, or made into a salad, shrimp is still delicious to eat. Marinating is the process of soaking meat in a marinade, before it is further processed. This study aims to determine the level of consumer acceptance of the manufacture of swallow shrimp marinade with different spice processing based on the hedonic test and to determine the nutritional content of the best value from the hedonic test of shrimp marinade with different spice processing. The shrimp marinade research method was divided into three stages. The first stage is sample and material preparation, the second stage is making shrimp marinade and the third stage is hedonic and proximate testing of the marinade. The research treatment design used was a completely randomized design (CRD). The results of the study obtained the best value from the hedonic test of shrimp marinade with the criteria of appearance = 6.30, aroma = 6.46, texture = 6.46 and taste = 5.85. The results of the test of the nutritional content of the marinade were based on the best value of the hedonic test results, namely water content = 73.61%, ash content = 5.45%, fat content = 0.31, protein content 19.26% and carbohydrate content 1.38.Keywords: Swallowed shrimp, Marinated, Hedonic Test, Proximate Test
Co-Authors Ahyani Ridhayani Lubis Dewita ' Hermanto Muhajjir Syahrul '