Penelitian ini bertujuan untuk mengetahui pengaruh pra kondisi ikan tembang (Sardinella fimbriata) (kering, kukus, segar) dan konsentrasi asap cair 0,3%, 0,5%, 0,7%, 0,9%, 1,0% terhadap karakteristik kimia dan tingkat penerimaan produk ikan tembang (Sardinella fimbriata)asap cair. Penelitian ini dirancang menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dan dianalisis menggunakan ragam ANOVA dua arah. Hasil penelitian menunjukkan kombinasi perlakuan pra kondisi (kering, kukus, segar) dan konsentrasi asap cair yang berbeda menunjukkan tidak berpengaruh nyata terhadap kadar air, akan tetapi memiliki pengaruh terhadap kadar fenol, pH, warna, rasa, aroma dan tekstur produk ikan tembang asap cair. Penerimaan panelis lebih menyukai produk ikan tembang asap cair yang diperoleh dari kombinasi perlakuan pra kondisi kering pada konsentrasi asap cair 1,0%. Karakteristik produk tersebut yakni memiliki tekstur yang kompak/padat, memiliki aroma keasap-asapan yang kuat serta warna kecoklatan yang mengkilap.
This research aimed to study the MSI of natural condiment cube coated with an edible coating, using the standard gravimetric method. Condiment pasta was performed into small cubes about 15 mm wide, dried, and coated with an edible coating made from carrageenan flour. Uncoated cube was used as a control sample. Samples of natural condiment cube were placed in a series of desiccators represented of a range of RH’s, and allowed to equilibrate, indicated by constant weight of samples. Water content of equilibrated sample was then measured as equilibrium moisture content (EMC). Five models of the equation were used in this experiment to fix Moisture sorption isotherm (MSI) data. The results show that natural condiment cube coated with edible coating has lower water content than control. The equilibrium moisture contents of natural condiment coated with edible coating ranged between 7.0 and 76 % dry basis. Henderson models showed best-fit values of regression coefficients with mean relative determination (MRD) of 8.21, and moisture sorption isotherm curved were sigmoid. In conclusion, edible coated were effectively used as a coating of natural condiment cube, stored in ambient temperatures only in RHs lower than 75%.
This activity aims to increase understanding of health policy issues in Indonesia's border areas. The activity method carried out is conducting a discussion (Forum Group Discussion) with lecturers and students at the Universitas Kristen Artha Wacana Kupang. While the writing method used is a descriptive approach. It is necessary to increase the development of health and supporting infrastructure in border areas. Socialisation and improvement of health insurance services from the government also need to be carried out, as well as increasing the competence of health workers or all human resources in the health sector.
One of the meat products in East Nusa Tenggara is called "se'i", commonly made from beef, pork, deer meat, and recently have been developed using fish meat. Moisture Sorption Isotherm (MSI) is an important characteristic of food which is almost affected to aspect of the dehydration process and storage stability of the dried product. The aims of this study are to produce tuna se'i using liquid smoke with different concentrations, and to determine the MSIs using a constant relative humidity camber. In this method, water content of samples are allowed to equilibrate in a closed chamber with a salt solution which produces a desired relative humidity. Tuna se'i were made from two part of the tuna meat, that is, dorsal and belly. Five liquid smoke concentrations were used to dip the meats, that is, 1.0, 1.2, 1.4, 1.6 and 1.8%. The results show higher water conten in se'i from dorsal and the lower in se'i made from belly. The equilibrium moisture conents for samples in lower RHs (< 54%) ranged between 2.65 and 12.79% dry basis (db), while in higher relative humidities (RHs) (>54%) ranged between 11.12 and 75.65% (db). Using five models equations, Oswin models shown best fit values of regression coefficients, with ranges value of relatife determination, 4.81 to 9.89, and MSI curves were sigmoid. From the MSI curves, can be conclude that tuna se'i need a packaging for storage in ambient temperature specially RHs above 50%.
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