Proses pengolahan di beberapa perusahaan minyak hati ikan dengan sistem steam jacket masih menggunakan suhu yang tinggi menghasilkan produk minyak yang mutunya kurang baik. Data tentang kualitas produk minyak hati ikan pari yang diolah secara steam jacket sederhana pada suhu ≤ 80°C belum diperoleh. Penelitian bertujuan menentukan suhu pengolahan minyak hati ikan metode steam jacket sederhana terhadap kualitas minyak hati ikan pari yang dihasilkan. Hasil penelitian menunjukkan bahwa makin rendah suhu pengolahan hati ikan pari mondol maka makin rendah pula nilai asam lemak bebas, bilangan peroksida dan rendemen, tetapi tidak memberikan pengaruh nyata terhadap kadar air dan organoleptik kecuali kekeruhan. Suhu pengolahan minyak hati ikan pari yang baik adalah 60°C selama 20 menit dengan karakteristik asam lemak bebas 0,68%, bilangan peroksida 0,57 meq/kg, kadar air 0%,

Heat penetration during drying process of seaweed will rupture the seaweed cell wall. Different drying methods (drying with an oven, sun drying and solar tunnel drying) to produce Semi refined carrageenan (SRC) from Kappaphycus alvarezii have been studied. The aims of the study was to compare physicochemical characteristic of SRC on follow the morphological and functional group structure images and the quality of the product. The results indicated that different drying methods in the production of SRC made of Kappaphycus alvarezii did not give any difference to the morphological structure among the products. All samples showed an amorphous shape. The bands of the SRC product was at 2924,09 cm -1 ,1558 cm -1 , 1072,42 cm -1 respectively which indicated that products contained aliphatic, carboxyl, and glycosidic linkage. Spectra at absorption band of 848,68 cm -1 is related to sulphation level of K. alvarezii which is kappa-carrageenan origin. The finest structure of SRC was resulted from solar tunnel drier which result in high gel strength and lowest sulphate content.

A natural antibacterial-substance-producing gram-positive bacterium was isolated from terasi shrimp paste, a popular fermented product in Indonesia. This strain, a spore-forming and strictly aerobic bacterium, was identified as Virgibacillus salexigens by 16S rRNA gene sequence analysis. The antibacterial substance purified from the precipitated product in the culture supernatant of the strain using ammonium sulfate showed a broad inhibition spectrum against gram-positive bacteria, including a typical foodborne bacterium, namely, Listeria monocytogenes. The antibacterial activity of the substance was inactivated by treatments with various proteolytic enzymes. It was stable after heating or pH treatment, and approximately 60% of the initial activity remained even after heating at 121 °C for 15 min. In addition, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis indicated that its monoisotopic mass weight was 5318.4 Da (M+H)(+). On the basis of the results obtained by the automated Edman degradation technique and MALDI-TOF MS analysis, the substance can be classified as a member of Class IId bacteriocins, but it could not be identified as any of the previously purified substances except for the putative bacteriocin predicted from the draft genome sequence data of gram-positive bacteria such as Virgibacillus and Bacillus strains.

The application of high temperature steam jacket system in the industrial fish liver processing makes the product is of poor quality. The quality data of Rays liver oil processed by simple jacket steam with temperature above 80°C are currently not available. This research aimed to determine temperature of simple steam jacket processing method to the quality of White Spotted Whipray Rays liver oil. The differences of processing temperatures affected significantly the value of free fatty acid, peroxide, and yield; but did not affected significantly on the water content and the organoleptic value specification products except on turbidity. The most optimum processing temperature of Rays liver oil was at 60 °C for 20 minutes with the content of free fatty acids 0.68%, the peroxide 0,57 meq/kg, and the moisture of the oil 0%. The product had yield 37.88%, the sensory value 7.97 ≤ μ ≤ 8.35 and omega-3: 23.44%, as well as omega-6: 10.19%. Keywords: Fish liver oil, simple steam jacket, temperature

The characteristic of a jelly candy is sweet in taste and has elastic texture. The elastic texture due to gelling agent addition such as carrageenan, sea weed, gum arabic, and gelatin. The Utilization of nile tilapia bone as the source of gelatin product is away to prevent gelatin that is not halal. The aim of the research was to know the concentration of nile tilapia bone gelatin which produced the best quality of jelly candies based on physical chemical characteristic as well as the member of Escherichia coli and hedonic value. The experiment was designed using a Completely Randomized Design with 3 treatments (9%, 10%, 11%) of nile tilapia bone gelatin concentrations. Each treatment was done in triplicate. Data of elasticity, moisture content, water activity, pH, sugar contents were analyzed with Analysis of Varians (ANOVA). A Honestly Significant Difference (HSD) test was conducted to find out the difference among the treatments. The data of hedonic quality was analyzed by a Kruskall Wallis test and continued by a Multiple Comparison. The result showed that the addition of 10% nile tilapia bone gelatin produced the best quality product which had the elasticity (14.20 Newton); moisture content (17.06%); Aw 0.785; pH 4.78; sugar content (48.23%); hedonic (8.13) and the product did not content Escherichia coli bacteria. Key Words : Jelly Candy, Nile Tilapia Bone Gelatin, Quality

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

ABSTRAKSalah satu kelemahan dari fermentasi tradisional adalah waktu fermentasi yang lama, untuk produk kecap ikan memerlukan waktu berbulan-bulan atau bahkan mencapai 2 tahun. Untuk menanggulangi masalah diatas dilakukan penelitian dengan menurunkan kadar garam untuk mempercepat proses hidrolisis protein pada produksi kecap ikan. Pengaruh dari perbedaan garam (15%, 20% dan 25% b/b) pada karakteristik kimia (total nitrogen, TVB, TMA dan amoniak) kecap ikan yang dibuat dari viscera Ikan Manyung (Arius sp.) diamati setelah 45 hari fermentasi. Produk kecap ikan dari viscera Ikan Manyung (Arius sp.) mengandung total N yang lebih rendah, TVBN, TMA dan ammonia dengan bertambahnya garam. Hasil terbaik adalah pada perlakuan kadar garam 20% karena telah mampu memenuhi standar kecap ikan dari Codex Allimentarius pada parameter total N, serta kadar TVBN, TMA dan amoniak yang relatif rendah. (15%, 20% and 25% w/w ) Kata kunci: Kecap ikan; viscera ikan manyung, garam, karakter kimia ABSTRACT One of the drawbacks of traditional fermentation is a relatively long incubation. To overcome the problem above can be done by decreased levels of salt to accelerate hydrolysis in fish sauce production. The effect of different concentration salt

Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47)  whereas the odour and the flavour  value was 7.2 respectively.   Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality