This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Eucheuma spinosum that is 1:1, 2:1, 3:1 then tests that used are hedonic test with 20 semi-trained panellists who have experience in organoleptic assessment as replications, physical and chemical tests were also tested for the best treatment according to hedonic test. This research was conducted at the Fisheries Product Processing Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, while the chemical and physical testing of the final results of the research was conducted at the Laboratory of Biological Resources and Biotechnology at LPPM Institut Pertanian Bogor. This research was conducted on February 28, 2019, until March 8, 2019. Based on the results of the research level of preference of nori, it was found that all treatments carried out were still acceptable to the panellists, but the treatment with a ratio of 1: 1 was more preferred by panellists. Chemical characteristics of the Sargassum sp. and Eucheuma spinosum, namely water content contained in the amount of 15.67%, crude fibre content of 11.7% and physical characteristics of the hardness of 300.78 gf, also thickness with nori 0.347 mm. Faris et al.; AFSJ, 11(2): 1-9, 2019; Article no.AFSJ.50543 2 Original Research Article
Cumi-cumi memiliki kantung tinta yang mengandung melanin dalam bentuk melanoprotein, asam glutamat dan asam aspartat yang memberikan rasa sedap dan gurih. Tinta cumi digunakan sebagai pewarna hitam alami dan termasuk limbah yang belum dimanfaatkan secara maksimal. Penelitian ini bertujuan untuk menentukan persentase fortifikasi tinta cumi-cumi pada cup cake berdasarkan tingkat kesukaan panelis. Metode penelitian yang digunakan adalah metode eksperimental dengan 5 perlakuan penambahan tinta cumi-cumi (0%, 0,5%, 1%, 1,5%, dan 2%) berdasarkan berat tepung terigu. Parameter yang diamati dalam penelitian adalah rendemen tinta cumi-cumi, tingkat kesukaan (uji hedonik) terhadap karakteristik kenampakan, aroma, tekstur dan rasa <em>cup cake,</em> kadar air, abu, protein dan lemak. Hasil penelitian menunjukkan bahwa semua perlakuan penambahan tinta cumi-cumi masih disukai. Perlakuan penambahan tinta cumi-cumi 1,5% merupakan perlakuan yang lebih disukai panelis dibandingkan perlakuan lainnya, dengan karakteristik kenampakan 6,4±1,73, aroma 7,3±1,49, tekstur 7,3±2,08 (disukai), rasa 8,4±1,47 (sangat disukai) dan nilai serta dengan kadar air 32,77%; abu 1,76%, protein 11,74% dan lemak 18,20%
This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; Integrated Laboratory of IPB. The study was conducted experimentally by treating samples of fresh snakehead fish and steamed snakehead fish (at a temperature of 100oC for ± 30 minutes). A simple product description test was carried out on samples which included appearance, meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using High Performance Liquid Chromatography (HPLC). The results showed that the product description test of steamed snakehead fish has an external appearance that is almost the same as fresh snakehead fish, the skin peels easily and the eyes of the fish are cooked. The texture of the meat is easy to tear. The distinctive aroma of a specific type of snakehead fish. Steamed snakehead fish has a distinctive taste mixed with the sensation of mud. The non-volatile flavor compounds identified as many as 15 amino acid compounds in the steamed snakehead fish sample. The two umami amino acids are 3,40% glutamic acid and 2,23% aspartic acid. The four sweet amino acids are alanine 1,28%, threonine 1,00%, glycine 0,94% and serine 0,84%. Nine bitter amino acids are lysine 2,12%, leucine 1,76%, arginine 1,37%, valine 1,08%, isoleucine 1,08%, phenylalanine 0,95%, tyrosine 0,76%, methionine 0,66% and histidine 0,55%.
Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design: Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments of Gelidium sp. and E. cottonii with 20 semi-trained panelists involved in preference tests. The treatment was a mixture of Gelidium sp. and E. cottonii 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and 50%: 50%. The observed variables consisted of hedonic tests namely appearance, aroma, texture, taste. Chemical tests were water content and crude fiber content. Results: The results showed that the mixture of Nori made from seaweed Gelidium sp. and Eucheuma cottonii at 70%: 30% proportions was the most preferred over other treatments, with a moisture content of 15.35% and the crude fiber content of 5.36%. The median value of hedonic Nori test of Gelidium sp. and Eucheuma. cottonii on appearance and texture 9 was very preferred, the value of aroma and taste 7 were also preferred. Conclusion The mixture of Nori made from seaweed Gelidium sp. and Eucheuma. cottonii 70%: 30% was most preferred by panelists.
Aims: This research is aimed to know the impact of Aloe Vera to formaldehyde levels. Specifically, to know how Aloe Vera could reduce the formaldehyde levels on Indian mackerel fish during cold temperature storage. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, and Central Laboratory, Padjadjaran University between March until April 2019. Methodology: This research used descriptively compared method with five different Aloe vera treatment concentrations (0%, 10%, 20%, 30% and 40%). Parameters of observations such as formaldehyde levels, pH and organoleptic characteristics (fresh fish, formalin fish and after soaked with Aloe vera) descriptively compared with the literature. Results: The results of the research show that Aloe vera could reduce the formaldehyde levels on Indian Mackerel, and the higher concentreation of Aloe vera used and the longer of storage period, the more reduced formaldehyde levels. The reduction caused by presence of saponins in Aloe vera. Saponins was effective in binding formaldehyde particles so that formaldehyde can dissolve with water. The highest percentage of fomaldehyde reduction was on the concentration of 40% Aloe vera solution, with a decrease percentage was 63.47% - 74.48% and the lowest percentage decrease in formalin levels found in the solution concentration Aloe vera 10%, with a decrease percentage was 50.14% - 68.22%. pH value of all treatment at the beggining was close to acidic (range 6.30 – 6.47), caused by Aloe vera gel and formalin which were both acidic. The pH value of all treatment after 10th observations days was still in the range of the pH value of fresh fish, which is 6.77 - 7.03. The increased pH value during cold temperature storage caused by fish undergoing a chemical process in the form of protein overhaul and the formation of alkaline compounds. The organoleptic parameters showed there is a difference between the characteristics of fresh fish, fish in formalin and after the fish soaked on Aloe vera solution. The fresh fish had average value of 7.00 – 8.33 based on the score sheet, which indicates Indian Mackerel was fresh before the treatment. After soaked in formalin, the appearance has changed to be not bright, formaldehyde can be smelled, texture changed slightly hard, and the eye became gloom and murky white. After soaked with Aloe vera, the appearance became a little bright and shiny, could be smelled aroma of Aloe vera, texture became dense, and loss of cloudy corneas. Conclusion: Based on the results, it can be concluded that by increasing Aloe vera solution until 40%, will also increased the reduction of formaldehyde levels on Indian mackerel fish during cold storage until 10th day. At a concentration of 40% Aloe vera solution, it can reduce the highest formaldehyde levels with a range of percentage decreases in formalin levels by 63.47% - 74.48%, so that aloe vera could effectively reduce formalin levels in Indian mackerel during cold temperature storage.
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