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Elisa Julianti
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Several Acids dan Natural Acid Concentration on the Phycal, Chemical, and Organoleptic Quality of Goldfish Naniura Bethany Bethany; Elisa Julianti; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.635 KB)

Abstract

The aim of this research was to find the effect of the natural acids and acid concentration in producing naniura with the best quality. This research was using completely randomized design with two factors, i. e several natural acid (A): (rough lime, kaffir lime, lime, calamondin) and acid concentration (K): (20%, 30%, 40%, 50%). The results showed that the interaction between several natural acid dan acid concentration had a highly significant effect (P<0,01) on acid degree (pH) and total acid and had a significant effect (P<0,05) on proteins content. The increasing concentration of natuural acid increased tatal acid, decreased pH and decreased chemical characteristics (total volatile bases nitrogen, water content, proteins content), and also influenced hedonic index flavour of goldfish naniura. Goldfish naniura with the best quality based on chemical and organoleptic characteristics by organoleptic test with hedonic index flavour was the calamondine with concentration of 40%. Keywords : Goldfish Naniura, Rough Lime, Kaffir Lime, Lime, Calamondin
The effect of Different Types of Orange Acid and Immersion Time on the Quality of Goldfish Naniura Gina Mutiara Febrian; Elisa Julianti; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.491 KB)

Abstract

Naniura is one of Batak’s traditional food that made from fresh goldfish and soaked with orange acid and spices until the fish flesh soften, without any cooking process. The aim of this research was to find the best orange acid and immersion time in producing goldfish naniura with the best characteristic of microbiology, chemical, and sensory quality that can be accepted by consumers. Types of orange acid used were lime, rough lemon, calamondin, and kaffir lime. Immersion time were 4, 5, and 6 hours. The results showed that the interaction between different types of orange acid and immersion time had significant effect (P<0,05) on pH, total acid, and texture score. The increasing of immersion time increased the total acid, organoleptic value of texture, and texture score, but decreased the moisture content, protein content, total  volatile nitrogen, pH, and total microbes. The goldfish naniura with the best quality (based on organoleptic  value of flavor and texture, total volatil nitrogen, and protein content) was the treatment using lime with 5 hours immersion. Keywords : Goldfish naniura, lime, rough lemon, calamondin, kaffir lime, immersion time
Co-Authors Bethany Bethany Gina Mutiara Febrian Herla Rusmarilin Mimi Nurminah