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All Journal Jurnal Teknologi Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Nurfitri Ekantari
Jurusan Perikanan, Fakultas Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Immunology & microbiology

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The Green Betel Leaves for Inhibiting Fat Oxidation of Smoked Seasoned Catfish Fillets Wulandari, Dwi Retno; Ekantari, Nurfitri; Husni, Amir
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.001 KB)

Abstract

The aim of this study was to determine the effect of added betel leaves towards fat oxidation on smoked seasoned catfish fillets during storage. This study consisted of seven treatments, there were control (without added of spices, liquid smoke, and betel leaves powder), the added spices, liquid smoke, and also the combination of added spices, liquid smoke, betel leaves powder at various concentration of betel leaves powder (0.05, 1, 5, and 10%). The spices and soy sauce were dissolved in water and used to dissolve betel leaves powder. The order of smoked seasoned catfish fillets were soaked in a spice solution and betel leaves powder for 2 hours and then drained for 5 hours at 5 °C, and dipped in liquid smoke 10% (v/v) for 1 minute, then cooked in oven at 75 °C for 6 hours, cooled and packed (0.8 mm polypropylene plastic). The result showed that the betel leaves powder and spices interacted synergistically to inhibit fat oxidation and increased shelf life of smoked seasoned catfish fillets until the six days of storage. Added betel leaves powder could inhibit fat oxidation, peroxide value content varied 12.16 to 14.14 mgeq/1000 g, lower than control (13.53 to 14.09 mgeq/1000 g). Added 1% betel leaves powder was the most preferred smoked seasoned catfish fillets by consumers test, however it induced darker color, harder texture, and could covered up the smell of smoked on product. Keywords: shelf life, betel leaves, smoked seasoned catfish fillets, oxidation
Growth Rate and Histamine Production of Klebsiella sp. CK02 Isolated from Skipjack Tuna Compared with Morganella morganii ATCC 25830 at Various Incubation Temperatures Dityanawarman, Aldino; Dewi, Indun Puspita; Ratnawati, Susana Endah; Ekantari, Nurfitri; Tamplin, Mark
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 15, No 1 (2020): May 2020
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (611.845 KB) | DOI: 10.15578/squalen.v15i1.441

Abstract

One of an important quality parameter in tuna is the level of histamine content. The contamination of histamine in tuna is mainly due to the activity of histidine decarboxylase produced by the bacteria. A rapid growth of histamine producing bacteria is correlated with the practice of temperature abuse during handling. This study aimed to develop predictive growth modeling of two histamine-producing bacteria in the function of temperature. The growth and histamine production of Klebsiella sp. CK02 and Morganella morganii ATCC 25830 at various temperatures were measured in tryptic soy broth histidine (TSBH) and tuna fish infusion broth (TFIB) growth media. Broths were incubated at 4°C and 15°C for 7 days, and at 30°C and 40°C for 24 hours. The Baranyi and Roberts model was used with DMFit to determine primary growth kinectics, and the Ratkowsky square root model to describe bacterial growth rate as a function of temperature. Histamine production was enumerated by the apparent yield factor (pYhis/CFU) value. Growth rate increased with temperature, with a maximum rate at 40°C for Klebsiella sp. CK02 (0.740 log CFU/h) and M. morganii (0.578  log CFU/h). The Tmin for Klebsiella sp. CK02 in TFIB was -8.9°C, indicating better survival in low storage temperature, compare to M. morganii ATCC 25830. In addition, Klebsiella sp. CK02 produced a lower pYhis/CFU at 15 and 30°C compared to M. morganii ATCC 25830. 
Co-Authors Amir Husni Dityanawarman, Aldino Dwi Retno Wulandari Indun Dewi Puspita Ratnawati, Susana Endah Tamplin, Mark