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INDONESIA
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Published by Pusat Litbang Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan
ISSN : 19079133     EISSN : 24069264     DOI : -
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science
JPBKP is a scientific resulted from research activities on marine and fisheries product processing, food safety, product development, process mechanization, and biotechnology. Published by Research Center for Marine and Fisheries Product Processing and Biotechnology, Ministry of Marine Affairs and Fisheries twice a year periodically in Indonesian language.
Arjuna Subject : -
Articles 2 Documents
 1 
Search results for , issue " Vol 6, No 1 (2011): Juni 2011" : 2 Documents clear
Pengaruh Garam dan Enzim Transglutaminase Terhadap Sifat Fisik dan Sensori Daging Restrukturisasi Ikan Mata Goyang Fawzya, Yusro Nuri; Gunawan, Gunawan; Patantis, Gintung
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): Juni 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i1.88

Abstract

ABSTRACTThe important thing considered in the processing of fish mince meat based products is gel forming ability, which is affected by additives applied in the processing of the products. This research was aimed at studying the effect of TGase and salt addition on the physical and sensory properties of restructured product from Priacanthus macracanthus. Salt was added into minced meat at the concentration of 0, 1 and 2%, TGase with the concentration of 0; 0.3; 0.6 and 1%. The meat dough was then filled into plastic tubes and heated at 30oC for an hour before being heated at 90oC. The restructured meat was then evaluated its sensory properties texture profile (hardness,chewiness, gumminess, cohesiveness, springiness and breaking force, deformation/distance, gel strength), and its microscopic observation under the scanning electron microscope. The result showed that addition of salt as well as TGase gave significant effect on the sensory properties related to texture, appearance and brightness; and physical properties ofthe restructured products espescially gumminess and breaking force. Based on the sensory score, addition of 2% salt wasenough to produce gel which met with panelist preference, however based on the physical/texture properties addition of 2% salt and 0.3% TGase was needed to increase the gel properties. At this treatment combination, the gel strength produced was 3,235 g cm.
Penelitian Hubungan Parameter Sensori (Demerit Point Score), Kimia, dan Mikrobiologi Pada Kemunduran Mutu Ikan Nila Selama Pengesan Ariyani, Farida; Murtini, Jovita Tri
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): Juni 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i1.85

Abstract

ABSTRACT: Research on the correlation of sensory (Demerit Point Score), chemical, and microbiological parameters during deterioration process of fresh tilapia stored in ice has been conducted. Live tilapia was killed by hypothermia method (immersing in ice water) and subsequently arranged in insulated box filled with flake ice with the ratio of ice and fish of 2:1 (w/w). The ice in boxes was checked and melted ice was replaced every day. The box was stored at ambient temperature andobservation on freshness changes of tilapia was done every 3 days for sensory (Demerit Point Scores/DPS), chemical (TVB, K value) and microbiological (TPC) qualities until the fish was rejected by panelists. Results of the experiment showed that after 15 days storage, fresh tilapia was still accepted by panelists, however, after being stored for 18 days, tilapia was unfit for human consumption with the value of DPS 25.9, TVB 48 mgN%, K value 76.4% and TPC 5.0 x 105 cfu. It was shown that DPS correlated well with TVB as well as K value but did not correlate well with total bacteria.

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