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Salindeho, Netty
Pascasarjana Unsrat
Agriculture, Biological Sciences & Forestry

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Nutmeg Shells Liquid Smoke Application for Yellowstripe Scad Fish Processing Salindeho, Netty; Lumoindong, Frans
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 1 (2017)
Publisher : Pascasarjana Unsrat

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Abstract

This study aims to analyze chemical features of scad, Caranx sp., smoked using nutmeg shell liquid smoke. It used  Complete Randomized Design under variation of liquid smoke concentrations and immersion duration.  the former applied 30 minutes, 40 minutes, and 50 minutes immersion and the latter used 10%, 15%, and 20%. Results showed that 40 minutes immersion in 15% liquid smoke had the lowest water content and the highest protein content.Keywords: liquid smoking, nutmeg shell, scad
Analysis of the Amount of Mold towards the Smoked Skipjack Coated by Kakatua Fish Scale’s Nanochitosan during Room Temperature Storage Sandana, Falen Billy; Rawung, Dekie; Salindeho, Netty
Jurnal Ilmu dan Teknologi Pangan Vol 5, No 2 (2017)
Publisher : Pascasarjana Unsrat

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North Sulawesi has a well-known product of smoked fish that is smoked Skipjack or commonly called cakalang fufu. Smoking is a way of processing or preserving by utilizing a combination of drying treatment and giving of chemical compounds such as fenol and organic acid from the natural fuel. In general, the method of smoked fish processing is heat smoking with a temperature about 70-80 ° for 3-5 hours. Less sanitary and hygienic processing and bad storage conditions will cause the microbiological damage towards the smoked skipjack products. To solve this problems, it is necessary to do edible coating in order to produce a durable product. Edible coating is a coating that is able to maintain the quality and extend the shelf life, one of the edible coating that can be used is chitosan. Fish scales can also be used as the basic ingredients of making chitosan. Nanochitosan is a nanoparticle of chitosan that has better absorption and better ability as antibacterial and antifungal than chitosan with regular size. This study aims to analyze amount of mold in smoked skipjack with nanochitosan of kakatua fish scales during storage at room temperature. Based on the result, the amount of mold on smoked skipjack that coated by  nanochitosan before smoked less than the treatment after smoked, before and after smoked and control that is 2.48 x 103 for 4 days storage.Keywords: smoked skipjack, nanochitosan, fish scales, amount of molds
Study of The Extent of Damage The Traditional Coconut Oil Used Repeatedly to Organoleptic Goroho Banana Chips (Musa acuminate, sp. Mongi, Jeane J.; Mamuaja, Christine F.; Salindeho, Netty
Jurnal Ilmu dan Teknologi Pangan Vol 4, No 2 (2016)
Publisher : Pascasarjana Unsrat

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Abstract

Banana chips are one of the fried snacks which preparation are very simple and have been made by most housewives, fried foods cottage level industries or even restaurant’s owners. The Goroho banana chips preparation process up today still carried out using conventional frying method using poured fried oil and carried out over and over until the oil colour change. The aims of this study was to investigate the safety of used repeatedly in frying process of banana chips until the fried chips contained nutritive value as well as good taste and aroma, attractive colour and the used fried oil still have a good  quality. The Complete Randomized Design (CRD) was used as experimental design in this study with 7 kind of different fried intensity and the parameters observed on fried oil included Free Fatty Acids (FFA), Peroxide number and on the banana chips samples included organoleptic test and proximate analysis (moisture, ash, fat, crude fiber, protein an carbohydrate contents). The research results showed that lowest FFA value was observed in control treatment namely 0.16% and the highest value was found in the ninth frying treatment i.e. 0.58% and the highest peroxide number was also found in samples prepared in the twelve frying treatment namely 22.10 meq/kg. While the proximate analysis of banana chips sample showed that the samples contained moisture 3.57%, ash 1.49%, fat 39.44%, crude fiber 0.74%, protein 4.48% and carbohydrate 52.02% respectively. However the organoleptic test showed that panelists acceptability level score as like (5) until very like (6) was for the first frying intensity treatment. Keywords: frying intensity, FFA, peroxide number
Co-Authors Christine Mamuaja Dekie Rawung Frans Lumoindong, Frans Jeane Mongi Sandana, Falen Billy