Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.
Pulau Pasaran dikenal sebagai penghasil ikan teri (Stolephorussp.) di provinsi Lampung dengan jumlah produksi mencapai 57,6 ton setiap bulannya. Hal ini menjadikan Pulau Pasaran sebagai sentra penghasil ikan di provinsi Lampung. Upaya pengolahan yang dilakukan oleh masyarakat menghasilkan berbagai bentuk produk seperti ikan teri kering, teri kemasan vakum dan produk diversifikasi untuk makanan ringan serta pengolahn limbah sebagai bahan baku pakan (feed) untuk ikan nila dan lele. Upaya pengolahan ini disamping dapat meningkatkan nilai tambah (value added) dari ikan teri juga dapat menerapkan konsep zero waste dalam proses pengolahan ikan teri, sehingga pendapatan masyarakat lebih optimal.
Kecalokis recognized as a typical shrimp sauce traditionally produced by the Malay inhabitants in Bangka Island and Palembang, Southern region of Sumatra. Comparing to terasi, the most common Indonesian fermented shrimp, the information on kecalokhas rarely been reported. This study aimed to obtain the characteristics of both the geographical origin of kecalokproduct from Bangka and Palembang. A descriptive analysis was used to observe the profiles of both kecalokproducts including sensory, microbiology, proximate, and physical analysis. Results showed that kecalokfrom both locations had similar characteristics, i.e. a distinctive taste and aroma, high nutrition value, and containing some useful bacteria (LAB) which have beneficial role in human body. Therefore, kecalokwill be a prospective functional based-indigenous food in Indonesia.
اﻟﻣﺟﻠد ) ٤٠ ( اﻟﻌدد ) ٢ ( ٢٠١٢ ISSN: 1815 -316 X (Print) ١٢٥ ﺻﺣﻲ ﻟﺑﻧﻲ ﻣﻧﺗوج ﺗﺻﻧﯾﻊ Bifilact اﻟﻣدﻋم اﻟﻼﻛﺗﯾك ﺣﺎﻣض ﺑﻛﺗرﯾﺎ أﻧواع ﺑﻌض ﺑﺎﺳﺗﺧدام ﻣﺣﻣد ﺻﺎﻟﺢ ﺣﺎﻣد ﻋﻠﻲ ﯾوﻧس ﻣﺣﻣود اﻷﻏذﯾﺔ ﻋﻠوم ﻗﺳم -واﻟﻐﺎﺑﺎت اﻟزراﻋﺔ ﻛﻠﯾﺔ / اﻟﻣوﺻل ﺟﺎﻣﻌﺔ اﻟﺧﻼﺻﺔ اﻟﻼﻛﺗوز وﺳﻛر ﺑﺎﻟﻧﺷﺄ ﻣدﻋم اﻟدﺳم ﻛﺎﻣل ﺣﻠﯾب ﻣن ﻟﺑن إﻧﺗﺎج ﻓﻲ اﻟﻌﻼﺟﯾﺔ اﻟﺑﻛﺗرﯾﺎ اﺳﺗﺧدﻣت . ﺛم ﺣﺳﻲ ﺗﻘﯾﯾم أﺟراء ﺧﻼل ﻣن اﻟﻔﯾزﯾﺎﺋﯾﺔ اﻟﺧواص دراﺳﺔ ﺗم ، اﻟﺗﺑرﯾد ﺗﺣت أﺳﺑوع ﻟﻣدة اﻟﻣﻧﺗﺞ ﺗﺧزﯾن ﻟﻠﻣﻧﺗﺞ . ﻧ ﻣن ﻣﻘﺑول ﻣﺧﺗﻠط او ﻣﻧﻔرد ﺑﺎدئ اﺳﺗﺧدام ﻣن اﻟﻧﺎﺗﺞ اﻟﻠﺑن ﺑﺄن اﻟﻧﺗﺎﺋﺞ ﺑﯾﻧت اﻟﺣﻣوﺿﺔ ﻧﺳﺑﺔ ﺎﺣﯾﺔ ﻟﺑن ﻓﻲ ﻣﺑﺎﺷرة اﻟﺗﺻﻧﯾﻊ ﺑﻌد ﻛﺎﻧت اذ Lactobacillus acidophilus ٠,٥٢ % ﻟﺑن ﻓﻲ ﺑﯾﻧﻣﺎ lactis Bifidobacterium أﺻﺑﺢ ٠,٩٢ % اﻟﻣﺧﺗﻠط اﻟﺑﺎدئ وﻓﻲ ١,٢٠ .% ﻟﻠﻣﻛوﻧﺎت وﺑﺎﻟﻧﺳﺑﺔ ﻟﺑن ﻣن ﻟﻛل اﻟﻛﻠﯾﺔ اﻟﺻﻠﺑﺔ اﻟﻣواد وﺑﺧﺎﺻﺔ اﻻﺧرى L. acidophilus و B.lactis اﻟﻣﺧﺗﻠط واﻟﺑﺎدئ ١٦,٤٧ و ١٦,٤٨ و ١٥,٩٣ % اﻟﺗواﻟﻲ ﻋﻠﻰ . ﻋﺎﻟﻣﯾﺎ اﻟﻣﻘﺑوﻟﺔ اﻟﺣدود ﺿﻣن ﻛﺎﻧت اﻟﺑﻛﺗرﯾﺎ اﻋداد وان " ﻟﺑﻛﺗرﯾﺎ ﻋدد أﻋﻠﻰ ﻛﺎن اذ اﻟﺗﺧزﯾن ﻓﺗرة طﯾﻠﺔ B.lactis ﻟﮭذه اﻟﻣﻔرد اﻟﺑﺎدئ ﻋﻠﻰ اﻟﺣﺎوي اﻟﻠﺑن ﻓﻲ ﺑﻛﺗرﯾﺎ ﺗﻠﯾﮭﺎ اﻟﻣﺧﺗﻠط اﻟﺑﺎدئ ﻓﻲ وﻛذﻟك اﻟﺑﻛﺗرﯾﺎ L. acidophilus اﻷﻋداد اﻗل وﻛﺎﻧت اﻟﻣﺧﺗﻠط اﻟﻠﺑن ﻓﻲ اﻟﻣﻔرد اﻟﺑﺎدئ ﻋﻠﻰ اﻟﺣﺎوي اﻟﻠﺑن ﻓﻲ L. acidophilus اﻟﺣﻔظ ﻣن أﺳﺑوع ﺑﻌد ٨١ ×
. Data was analyzed using advanced test Honestly Significant Difference (HSD) at 5% level. The results showed that the best rusip powder was alginate 5% with heating at 50 o C and 70°C . The character were 5.98% and 7.57% water content; pH 5.69 and 5.85; 7.77% and 8.77% salt content; 28% and 27.65% protein content, respectively. This study proves that the addition of alginate 5% (w/w), heating at a temperature of 50 o C and 70°C can trap volatile compounds formed during fermentation in rusip processing into powder.Keywords : fermented fish, rusip powder, volatile compounds Available online: journal.ipb.ac.id/index.php/jphpi DOI: 10.17844/jphpi.2016.19.3.277 PENDAHULUAN Rusip merupakan salah satu olahan ikan fermentasi, bahan-bahan yang digunakan adalah gula aren, garam dan ikan teri. Karakter sensorinya yaitu berwarna coklat muda sampai abu-abu tua, rasa yang manis, asam dan asin serta flavor yang khas (Dyah 2007; Budiono 2010). Menurut Robert (2006 makanan fermentasi mempunyai beberapa keunggulan yaitu proses pengolahannya sederhana, mudah dan tidak mahal, mengandung nilai gizi yang lebih tinggi, serta memiliki cita rasa yang khas. Makanan fermentasi mempunyai aroma yang khas dari senyawa-senyawa yang terbentuk selama fermentasi (Keith 1996; Dyah dan Subeki 2010;Hajaratul et al. 2012; Abdul et al. 2014). Dyah dan Subeki (2010) menyatakan bahwa kandungan protein rusip mencapai 14,45% dan mempunyai kandungan gizi yang cukup lengkap terutama profil asam amino dan asam lemaknya, sehingga bisa dikembangkan
This research is about the challenges of post-hajj fostering to the pilgrims (hujjaj) in Indonesia which are quite large in number. All the pilgrims hope ‘ridha’ of Allah SWT to obtain mabrur pilgrimage. That hope is manifested in the efforts of manasik education and training to ensure the hajj ritual in worship is based on the syariah. The Ministry of Religion on behalf of government currently only provides manasik education and training before the departure of the pilgrimage that organized by the Office of the Ministry of Religion in Regencies / Cities and the Office of Religious Affairs (KUA) in the Districts, and does not conduct post-hajj fostering. Whereas post-hajj fostering is needed by the pilgrims to maintain the sustainability of the mabrur. To this day, the only organization actively carries out post-hajj fostering is the Indonesian Hajj Fraternity Association (IPHI) that is spread throughout the territory of Indonesia (the central board, province board and in almost all regencies / cities and Sub-districts). This post-hajj fostering research is conducted qualitatively by observation, interview and document research. Based on this research it is known that the efforts to develop post-hajj fostering in order to achieve mabrur throughout life is a formidable challenge that needs the support of society and government.
The snubnose pompano Trachinotus blochii is one of the important commercial fishery commodity in the Indonesian market. The increasing of the market demand has led some efforts to increase the production of this fish. So do the increasing need for green mussels Perna viridis meat. Therefore it is necessary to evaluate the performance of both species in the polyculture system by using raft culture. This study aims to compare the growth performance of snubnose pompano cultivated on a monoculture system and polyculture within green mussels in a raft system. The parameter observed was the differences in the growth performance of both species and the increase in total weight and survival (SR) of the fish. The results showed that the growth of snubnose pompano did not provide a significant difference in the growth of both cultivating systems whether in monoculture or polyculture system, likewise the shell length and width of the green mussels. We conclude that it is profitable to cultivate both organisms on a polyculture system because it can harvest both green mussels and snubnose pompano together in a period.Abstrak. Permintaan pasar terhadap daging ikan bawal bintang semakin meningkat begitupun dengan daging kerang hijau sehingga diperlukan suatu upaya rekayasa teknologi budidaya. Salah satunya adalah dengan menerapkan sistem polikultur dalam keramba jaring apung. Penelitian ini bertujuan membandingkan faktor pertumbuhan ikan bawal bintang dan kerang hijau yang dibudidayakan dengan sistem monokultur dan polikultur. Pengamatan dilakukan pada perbedaan pertumbuhan ikan dan kerang hijau, juga pada mutlak serta survival rate (SR). Hasil penelitian menunjukkan bahwa pertumbuhan panjang dan lebar bawal bintang tidak memberikan perbedaan pertumbuhan secara nyata baik pada perlakuan monokultur dan polikultur. Begitupun dengan pertumbuhan kerang hijau sehingga sistem polikultur lebih menguntungkan untuk dilakukan karena bisa memanen kerang hijau dan ikan bawal bintang sekaligus. Kata Kunci: kerang hijau, ikan bawal bintang, monokutur, polikultur, pertumbuhan, KJA. PendahuluanBawal bintang Trachinotus blochii merupakan komoditas yang telah dikembangkan dalam usaha budidaya dan mempunyai nilai ekonomis tinggi, sehingga dengan peluang pasar domestik dan ekspor tersebut perlu untuk terus meningkatkan produksinya. Selama ini budidaya ikan bawal bintang di Indonesia dilakukan dengan sistem keramba jaring apung (KJA). Bawal bintang termasuk ke dalam kelompok ikan pemakan segala (omnivora), ataupun cenderung karnivora dilihat dari bentuk giginya yang tajam. Ikan bawal bintang memiliki
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