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Kualitas Fisikokimia dan Nutrisi Ikan Lele (Clarias gariepinus) Asap dengan Asap Cair Tempurung Kelapa Selama Penyimpanan Beku Aryanti Indah Setyastuti; Dwi Yanuar Budi Prasetyo; Dewi Kresnasari; Any Kurniawati; Sarmin Sarmin; Dwi Apriliani AGS
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 8: No. 3 (December, 2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v8i3.5879

Abstract

This research was aims to determine the effect of coconut shell liquid smoke application on the smoking process on the physicochemical quality of smoked catfish stored at freezing temperature for 14 days. The test parameters used were proximate analysis (protein, fat, and water content), salt-soluble protein, pH, texture (adhesion, springness, cohesiveness, hardness). Analysis of the data in this experiment using a completely randomized design with different storage time treatments (0 days; 7 days; and 14 days) at freezing temperatures. The results of the analysis of variance showed that the application of coconut shell liquid smoke to smoked catfish gave a significant difference (P <0.05) to the physicochemical quality including proximate, salt-soluble protein, pH, and texture. During storage, there was a decrease in the proximate value and salt soluble protein of smoked catfish, while the pH value increased. Meanwhile, texture, adhesion, springiness, and cohesiveness values decreased along with the decreasing proximate value of smoked catfish, and the hardness value showed an increase during storage resulting in a harder texture of fish meat due to protein denaturation.Keywords: Coconut shell liquid smoke, Frozen storage, Physicochemical quality, Smoked catfish nutritional
Karakteristik Fungsional Hidrolisa Protein Ikan dari Kerangka Ikan Nila (Oreochromis niloticus (Linnaeus, 1758)) Dwi Yanuar Budi Prasetyo; Aryanti Indah Setyastuti; Dewi Kresnasari; Dwi Apriliani AGS
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 8: No. 3 (December, 2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v8i3.5861

Abstract

This study was to determine the functional properties of fish protein hydrolysis produced from tilapia frame. This study used a factorial design where the first factor was different types of proteolytic enzymes (E1 = bromelain, E2 = papain) and the second factor was different hydrolysis time (T1 = 5 hours, T2 = 6 hours) and was carried out with 3 replications. The results of the analysis showed that the different types of enzymes and hydrolysis time had a significant difference on the yield, degree of hydrolysis, proximate, viscosity, and protein solubility. This product has the potential to be used as food additives that can give special function properties so further research needs to be carried out to investigate these special functional properties for health and reduce the fat content that can affect the self-life product.Keywords: Functional properties; Protein hydrolysis; Nile tilapia frame
Kualitas Fisikokimia dan Nutrisi Ikan Lele (Clarias gariepinus) Asap dengan Asap Cair Tempurung Kelapa Selama Penyimpanan Beku Aryanti Indah Setyastuti; Dwi Yanuar Budi Prasetyo; Dewi Kresnasari; Any Kurniawati; Sarmin Sarmin; Dwi Apriliani AGS
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 8: No. 3 (December, 2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v8i3.5879

Abstract

This research was aims to determine the effect of coconut shell liquid smoke application on the smoking process on the physicochemical quality of smoked catfish stored at freezing temperature for 14 days. The test parameters used were proximate analysis (protein, fat, and water content), salt-soluble protein, pH, texture (adhesion, springness, cohesiveness, hardness). Analysis of the data in this experiment using a completely randomized design with different storage time treatments (0 days; 7 days; and 14 days) at freezing temperatures. The results of the analysis of variance showed that the application of coconut shell liquid smoke to smoked catfish gave a significant difference (P <0.05) to the physicochemical quality including proximate, salt-soluble protein, pH, and texture. During storage, there was a decrease in the proximate value and salt soluble protein of smoked catfish, while the pH value increased. Meanwhile, texture, adhesion, springiness, and cohesiveness values decreased along with the decreasing proximate value of smoked catfish, and the hardness value showed an increase during storage resulting in a harder texture of fish meat due to protein denaturation.Keywords: Coconut shell liquid smoke, Frozen storage, Physicochemical quality, Smoked catfish nutritional
Karakteristik Fungsional Hidrolisa Protein Ikan dari Kerangka Ikan Nila (Oreochromis niloticus (Linnaeus, 1758)) Dwi Yanuar Budi Prasetyo; Aryanti Indah Setyastuti; Dewi Kresnasari; Dwi Apriliani AGS
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Jurnal Ilmu Perairan, Vol. 8: No. 3 (December, 2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v8i3.5861

Abstract

This study was to determine the functional properties of fish protein hydrolysis produced from tilapia frame. This study used a factorial design where the first factor was different types of proteolytic enzymes (E1 = bromelain, E2 = papain) and the second factor was different hydrolysis time (T1 = 5 hours, T2 = 6 hours) and was carried out with 3 replications. The results of the analysis showed that the different types of enzymes and hydrolysis time had a significant difference on the yield, degree of hydrolysis, proximate, viscosity, and protein solubility. This product has the potential to be used as food additives that can give special function properties so further research needs to be carried out to investigate these special functional properties for health and reduce the fat content that can affect the self-life product.Keywords: Functional properties; Protein hydrolysis; Nile tilapia frame
Co-Authors Any Kurniawati Dwi Apriliani AGS Prasetyo, Dwi Yanuar Budi Sarmin Sarmin Setyastuti, Aryanti Indah