Diah Ikasari
Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Indonesia

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Journal : Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology

Quality Changes of Pangasius Fillets During Ice Storage Diah Ikasari; Theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v10i3.134

Abstract

Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x105 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.
Proximate Composition, Texture Performance and Sensory Evaluation of Lindur Fruit-Potato Simulation Chips Enriched With Shrimp (Penaeus Vannamei) Shell Powder Diah Ikasari; Ema Hastarini
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 11, No 3 (2016): December 2016
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v11i3.212

Abstract

Study aimed to investigate the utilization of shrimp shell powder in the production of lindur fruit-potato simulation chips, which was assessed using proximate composition, texture performance and sensory evaluation parameters. Three different ratios of lindur fruit-potato flour (w/w) (30:70, 40:60 and 50:50), as well as different concentrations of shrimp shell powder (0, 1, 3 and 5%) were used in the formula. The results showed that lindur fruit-potato simulation chips enriched with shrimp shell powder had 3.22-4.42% moisture content, 3.33-4.94% ash content, 3.77-5.83% protein content, 14.59-19.04% fat content, 71.06-76.34% carbohydrate content and 341.4-530.9 g/cm2 hardness. Ratio lindur fruit flour and potato flour of 40:60 as well as 3% of shrimp shell powder was chosen as the best treatment since the formula produced lower hardness, higher protein content and the most crispy and tasty chips preferred by panelists. 
EFFECT OF SLAUGHTERING TECHNIQUES ON THE QUALITY OF FRESH “PATIN SIAM “ CATFISH (Pangasius hypopthalmus) STORED AT AMBIENT TEMPERATURE Diah Ikasari; Theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i2.92

Abstract

Fish handling is one of factors that affect fish quality deterioration, including slaughtering technique. In this study, the quality deterioration of fresh patin Siam catfish (Pangasius hypopthalmus) which were handled with different slaughtering techniques was observed. Fish were fasted for one day before slaughtered with two different techniques namely live-chilling and bleeding techniques. Live-chilling technique was conducted by exposing  fish into cold water with temperature of 0-5°C for 15 minutes, while bleeding technique was conducted by cutting directly on the arteries part of fish head. After being slaughtered, fish were then stored at ambient temperatures for 18 hours and observed for its quality deterioration in every 3 hours. The observed parameters of fish quality deterioration were including the sensory attributes which were described using descriptive test by trained panelists; chemical parameters including proximate analysis; pH and Total Volatile Base (TVB), and microbiological parameters including Total Plate Count (TPC), coliform and E.coli. Results showed that the flesh of patin Siam catfish slaughtered by live-chilling technique had more blood in the fish body tissue, while bleeding technique resulted in much brighter flesh as well as abdominal cavity. The flesh quality decreased after 18 hours of storage in both treatments, but no significant changes in their proximate values. Bleeding technique was more recommended compared to live-chilling technique for slaughtering patin Siam catfish due to its predominance in producing better flesh quality.