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All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE)
Tyas Wara Sulistyaningrum
Univ Palangka Raya
Veterinary

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Pengaruh penambahan rumput laut (Eucheuma cottonii) pada pengolahan fishstick ikan Toman (Channa micropeltes) - Aryani; Tyas Wara Sulistyaningrum; - Norhayani
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 5, No 2 (2016): Desember 2016
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

The research aims to get new innovative work to process fishstick which is rich of fiber and nutritious by adding seaweed through diversification technology of fish processing by using fish caught and seaweed which are quite abundant in several areas in Central Kalimantan Province. The research using experimental method using simple RAL with 4 treatments on the additional seaweed flour (Eucheuma cottonii) 0%, 1%, 3% and 5%. Research activities including chemical test (water, protein, and fiber) and organoleptic test. Based on chemical test on water, protein, and fiber content show different results. The lowest of average water content is showed by adding 3% of seaweed flour. The higest precentage is showed without additional of seaweed flour treatment (control) the higest colour average will get by adding 5% of seaweed flour. The higest aroma will show on additional 1% seaweed treatment. The higest taste and crispiness show on additional 3% of seaweed flour. Key words : Seaweed, snack, fishstick.
Menduga masa kadaluarsa mie basah ikan Patin (Pangasius hypophthalmus) dengan laju penurunan mutu model Q10 H Hermansyah; Tyas Wara Sulistyaningrum; N Norhayani
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 8, No 2 (2019): JIHT 8(2) Desember 2019
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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The aim of this research are (1) to know the increased nutrition of wet noodle with the adding of pulverized Silver Catfish (Pangasius hypophthalmus) meat, (2) to presume the expiration date of wet noodle with the adding of pulverized silver catfish meat which stored in the refrigerator under 10°C temperature. This research used Completely Randomized Design (CRD) with 3 treatments which were Treatment A (The making process of wet noodle with the adding of 5% pulverized Silver Catfish from the weight of the wheat flour), B (The making process of wet noodle with the adding of 10% pulverized silver catfish from the weight of the wheat flour), C (The making process of wet noodle with the adding of 15% pulverized silver catfish from the weight of the wheat flour). The data were collected based on the result of the water content test and total of microbe test monitoring during the storage. Result of the research shown that the best water content was in the 10% treatment and the lowest of total bacterial colony that was tested using Total Plate Count (TPC) analysis was in the 15% treatment of Silver Catfish. The shelf life of wet noodle that being stored in 10°C was 7 days. Keywords : Expiration date assessment, wet noodle, Q10 quality model, Silver Catfish.
Co-Authors - Aryani - Norhayani H Hermansyah N Norhayani