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Made Suhandana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Environmental Science Health Professions Immunology & microbiology Library & Information Science

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Journal : Marinade

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Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase Suhandana, Made; Nurhayati, Tati
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.787

Abstract

Fish was a highly perishable product. The deterioration of fish quality was followed by modification of biochemical components. These Biochemical components include a total volatile base, glycogen, cathepsin activity, and water holding capacity. The objective of this study was to determine the changes of biochemical components in fish deterioration quality. The highest TVB value showed on post rigor phase (38,40 mg N/100 g). The highest glycogen content showed on pre-rigor phase (765,1707 mg/ml). The decreasing of cathepsin activity showed on rigor mortis until post rigor phase, 0,0285 U/ml to 0,0095 U/ml. The ability fresh fish to retain water (76,39%) from total moisture content (76,89%).
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Suhandana, Made; Putri, Raja Marwita Sari
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.788

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase Suhandana, Made; Nurhayati, Tati
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.829

Abstract

Fish was a highly perishable product. The deterioration of fish quality was followed by modification of biochemical components. These Biochemical components include a total volatile base, glycogen, cathepsin activity, and water holding capacity. The objective of this study was to determine the changes of biochemical components in fish deterioration quality. The highest TVB value showed on post rigor phase (38,40 mg N/100 g). The highest glycogen content showed on pre-rigor phase (765,1707 mg/ml). The decreasing of cathepsin activity showed on rigor mortis until post rigor phase, 0,0285 U/ml to 0,0095 U/ml. The ability fresh fish to retain water (76,39%) from total moisture content (76,89%).
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Putri, Raja Marwita Sari; Suhandana, Made
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.830

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
Co-Authors LAKSMI AMBARSARI Manurung, Estherella putri, R Marwita Sari Putri, Raja Marwita Sari Samara, Emil Sari Putri, R. Marwita TATI NURHAYATI