Garuda - Garba Rujukan Digital

Pengaruh kombinasi gula aren dan samu dalam proses fermentasi daging ikan Mas (Cyprinus carpio) Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 6, No 2 (2017): Desember 2017
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

“Wadi” is a processed product of salted fish and added with “samu”, then stored for at least seven days for the fermentation process. The purpose of this research is to know the influence of combination of samu with palm sugar as a medium of growth of lactic acid bacteria in the process of fermentation of carp (Cyprinus carpio), in order to accelerate the fermentation process. The results showed that the combination of samu and palm sugar could accelerate the process of fermentation of carp into three days. The best treatment was combination of 4% samu and 2% palm sugar. Water content test resulted 61.11%; texture 0.143 - 0.152 mm/gr/s; and the mean value of the preferred test level on appearance, odor and taste was 7.6 with criteria favored by panelists. Key words : fermentation, carp (Cyprinus carpio), samu, palm sugar

Pemotongan daging ikan Toman (Channa micropeltes) dalam pembuatan ikan kering Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 4, No 2 (2015): Desember 2015
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

This research aims to study how to cut meat of Toman fish (Channa micropeltes) in the making dried fish, in order to obtain the products favored by consumers, so it can be applied in producing high quality of dried fish. The results showed that by cutting transversely meat of Toman fish thickness of 2 cm produce the best dried fish, with product specifications: moisture content (25.41 %); protein content (40.41 %); Fat content (1.81%); and organoleptic value (7.64). Overall organoleptic test results to intact and clean appearance; distinctive aroma of dried fish; compact and crisp texture; specific savory taste and dried fish product. Key words : Channa micropeltes, Toman fish, cutting, dried fish

Pengaruh Pencucian Daging Ikan Toman (Channa micropeltes) Setelah Penggaraman Terhadap Citarasa Wadi Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 2, No 1 (2013): Juni 2013
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Wadi is one of the results of the highly favored traditional processing by Borneo people. This product is too salty, so it is necessary to find ways to reduce the salt content of wadi. Method to reduce the salt content in the fish meat is to do the washing Salting fish meat after processing is complete.This study aimed to determine the effect of fish meat after salted and washing in order to obtain the ideal flavor of wadi fish and good nutritional value. So it can be adopted by the community for the diversification of processed fishery products. Research results showed that treatment C give best result of wadi toman fish (Channa micropeltes) with nutritional value as follows: protein = 19,69%; salinity = 0,81%, Fat = 2,30%, and organoleptic value (taste) = 7.82.

Daya Awet Wadi Ikan Toman (Channa micropeltes) Setelah Proses Fermentasi Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 2, No 1 (2013): Juni 2013
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Fish processing generally aims to maintain freshness, preserve, create products that have physical and chemical properties different from the original, but still liked by the community, enriching processed fishery products by utilizing materials that can not be marketed in the fresh form. This study aims to determine the durable of products wadi from toman fish meat after washing effect on the taste of salted wadi, in order to obtain the ideal preservation, therefore, the community can adopt it. Research results showed that treatment B give best result of durable of wadi from toman (Channa micropeltes) with nutritional value as follows: protein = 18.21%, Fat = 1.82%; organoleptic value is 7.02.

Pemanfaatan Ikan Toman (Channa micropeltes) Sebagai Bahan Nugget Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 1, No 2 (2012): Desember 2012
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

The research objective to determine the composition of tapioca-flavored nuggets in order to obtain the ideal and have good nutritional value for consumers. So it can be adopted by communities to diversify processed fishery products. Fish nugget is the product of fish processing by mixed fish meat that has been crushed / milled with tapioca flour and spices, shaped in a baking dish, steamed, cut to the desired size, covered with white egg and panir flour, then fried and ready to eat. The best results based on proximate analysis and organoleptic tests of the product toman fish nugget obtained in treatment A (addition of tapioca 5% of net weight of fish meat), with the value of nutrition: protein 15.89%; karbohitdrat 6.4%, fat 5.45%, water 72.22% and organoleptic value of 7.7 (hedonic scale). Specifications nugget produced (appearance) is clean and attractive, distinctive smell of fish nugget, taste and savory, and quite compact.

Penurunan Kadar Air untuk Memperpanjang Daya Awet Produk Wadi Ikan Patin (Pangasius hypophthalmus) Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 4, No 1 (2015): Juni 2015
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study aims to determine the water content which ideal for wadi products with low salt content, so it can be stored at room temperature (28-30ºC) in a longer time. The results showed that the lower of water content, the product can be stored longer time at room temperature. The best treatment on day 30 was obtained in treatment C with 49.15% water content, 31.10% protein and organoleptic test value was 7.22 with the following criteria: clean appearance and compact; wadi distinctive aroma and taste interesting; savory flavor and preferred. Key words : Water content, wadi, Pangasius hypophthalmus, organoleptic test

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search