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All Journal TEKNIK INTEK: Jurnal Penelitian
Margaretha Tuti Susanti
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Education Engineering

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RANCANG BANGUN KOTAK PENYIMPAN IKAN BERINSULASI UNTUK MEMPERTAHANKAN KUALITAS IKAN DENGAN PROSES PENDINGINAN SERTA APLIKASINYA PADA IKAN TONGKOL (AUXIS THAZARD) Tuti Susanti, Margaretha; Purba, Parhimpunan
TEKNIK Volume 29, Nomor 2, Tahun 2008
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.256 KB) | DOI: 10.14710/teknik.v29i2.1933

Abstract

Fish Cooler Box Have Designed With Measurement 50 X 70 X 40 Cm, with layers box wall and the partfrom out box : fiber glass, strerofoam wood and fiber glass. The boxes will be aplicate for tongkol fish(Auxis thazard) preservation. Variation that done in this research is comparation between ice and fish.topreservation times. Parameter that measured are fish quality like : fat degradation with TMA method,protein degradation with TVB method, rotten with TMAO method, and organoleptic test like : smell,appearence, texture. Result of this research with that parameter tests are : comparation between ice andfish 2:1, but with comparation 1:1 fish quality is still good for consumption
Kemampuan Asap Cair pada Pengawetan Ikan Bandeng Disertai Perendaman Prapengasapan dalam Larutan Mikrokapsul Oleoresin Daun Sirih Fahmi Arifan; Deddy Kurniawan Wikanta; Margaretha Tuti Susanti
INTEK: Jurnal Penelitian Vol 4, No 2 (2017): October 2017
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.978 KB) | DOI: 10.31963/intek.v4i2.148

Abstract

On this research have observed liquid smoke’s ability to pursue microbe activity, antimicrobe and antioxidant compounds in betel oleoresin, give preservation effect by pursue microorganism’s growth on Chanos-chanos forsk. Fish Submerge process by liquid smoke with betel oleoresin submerge on pre-smoking, give optimum result value of TVB 8,62 mg N/100gr, reach on submerge by betel oleoresin 6% concentration, during 15 minutes, and submerge with liquid smoke 4% concentration during 10 minutes. Value of total microbe 6,06 x 10 3 CFU. Result above has contribution with censor examination of rather hard texture and much liked flavor.
Co-Authors Deddy Kurniawan Wikanta Fahmi Arifan Parhimpunan Purba