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All Journal Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Omni-Akuatika Jurnal Teknologi Hasil Pertanian
Apri Dwi Anggo
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools Romadhon Romadhon; Ulfah Amalia; Apri Dwi Anggo
Journal Omni-Akuatika Vol 15, No 2 (2019): Omni-Akuatika November
Publisher : Fisheries and Marine Science Faculty - Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.985 KB) | DOI: 10.20884/1.oa.2019.15.2.629

Abstract

The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However, unfortunately many fish floss products that are of poor quality, for example, oil appeared in the packaging which consequently makes the fish floss products quickly rancid. The purpose of this study was to determine the optimal shelf life of floss catfish with the best quality. The experimental laboratories of this study was divided into three treatments: spinnered, pressed and combination of spinnered and pressed. The quality of fish floss were observed every 12 days for 48 days.The results showed that there were significantly effect of floss catfish with different treatments of oil reduction. The best quality of floss catfish was achieved at 36 days storaging, with an average value of water content 4.99%, 28.39% of protein content, 9.15% of fat content, 4.99 meq kg-1 of peroxide value and total plate count 6.9 x 10-3 cfu g-1.
PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN Lukita Purnamayati; Ima Wijayanti; Apri Dwi Anggo; Ulfah Amalia; Sumardianto Sumardianto
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.939 KB) | DOI: 10.20961/jthp.v11i2.29052

Abstract

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.
APLIKASI KARAGENAN DAN ALGINAT DI DALAM PEMBUATAN PASTA IKAN KUNIRAN (Upeneus sulphureus) SELAMA PENYIMPANAN SUHU DINGIN Sri Rahayu; Y S Darmanto; Apri Dwi Anggo
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 2, No 2 (2013) : Jurnal Pengolahan dan Bioteknologi Hasil Perikanan
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Karagenan merupakan hidrokoloid yang diperoleh dari hasil ekstrak rumput laut merah (Rhodophyta). Alginat merupakan salah satu jenis hidrokoloid, yaitu suatu sistem koloid oleh polimer organik di dalam air. Keduanya mempunyai fungsi sebagai pembentuk gel. Tujuan dilakukannya penelitian ini adalah untuk mengetahui pengaruh kappa karagenan, iota karagenan dan alginat terhadap kualitas pasta ikan (bakso) selama penyimpanan suhu dingin. Penggunaan karagenan dan alginat sebanyak 3% dari berat daging ikan, pengujian pasta ikan dilakukan setiap  1 minggu sekali selama 21 hari meliputi uji gel strength, kadar air, kadar Aw. Hasil penelitian menunjukkan  bahwa pasta ikan (bakso) dengan penambahan kappa karagenan mendapatkan nilai kekuatan gel terbaik yaitu: 1884,500±0,36 g.cm, lalu iota karagenan yaitu: 1313,567±0,90 g.cm, alginat: 1278,010±0,61 g.cm dan kontrol: 1149,397±0,94 g.cm. Selama 21 hari proses penyimpanan suhu dingin (4oC) didapatkan nilai gel strength terbaik dengan penambahan kappa karagenan yaitu 2727,460±0,56 g.cm. Penambahan kappa karagenan memberikan pengaruh paling tinggi terhadap kekuatan gel selama penyimpanan suhu dingin dibandingkan iota karagenan dan alginat.
Co-Authors Ima Wijayanti Lukita Purnamayati Romadhon Romadhon SRI RAHAYU Sumardianto Sumardianto Ulfah Amalia Y S Darmanto