Penelitian ini bertujuan untuk mengetahui profil fisik ikan lele (Clarias gariepinus) asap yang diintroduksi dengan gambir (Uncaria gambir Roxb). Metode penelitian menggunakan rancangan acak lengkap yang disusun secara faktorial dengan 2 faktor, penambahan gambir (faktor A: 0, 2, 4 dan 6%), lama waktu introduksi (faktor B: 15, 30,dan 45 menit) sebagai perlakuan. Semua perlakuan dilakukan 3 ulangan. Karakteristik ikan lele asap yang diamati adalah meliputi analisis fisik (tekstur dan warna (Lightness), Chroma, dan Hue)), Hasil pengujian menunjukkan bahwa penambahan gambir berpengaruh nyata terhadap tekstur dan warna. Tekstur yaitu 835,2 gf, lightness 27,8%, chroma 6,3%, hue 31,3o dan membentuk fenomena case hardening.
This research aims to determine preference level for catfish (Clarias gariepinus) spiced with differences technique in organic Aquaculture and non-organic Aquaculture as well as differences in fish size. This research treatment used the method of aquaculture and difference in the size of fish. Aquaculture method (A) namely A1= Conventional and A2= Organic while the second treatment was the difference in the weight of fish (B) namely B1= 100 g, B2= 200 g and B3= 300 g. The spiced catfish was cooked by way of deep-fried Further sensory testing. The method used in this research was the method of experimentation and statistical analysis used the Friedman Conover test. The results indicated that fish had the best texture, aroma and taste in the A2B1 treatment.
AbstrakPenelitian ini bertujuan untuk mengetahui sifat antibakterial gambir terhadap profil mutu ikan lele asap yang diberi perlakuan perendaman dalam larutan gambir serta untuk mengetahui pengaruh konsentrasi dan lama perendaman terhadap karakteristik fisika, kimia dan mikrobiologi. Metode penelitian menggunakan rancangan acak lengkap yang disusun secara faktorial dengan konsentrasi gambir faktor A (0%, 2%, 4% dan 6%), dan lama waktu perendaman faktor B (15, 30,dan 45 menit) sebagai perlakuan. Semua perlakuan dilakukan 3 replikasi. Profil mutu ikan lele asap yang diamati adalah Water activity (aw), kadar protein, tekstur, warna (L*lightness, C*chroma dan H*hue) dan Angka lempeng total (ALT). Hasil pengujian menunjukkan bahwa konsentrasi gambir dan lama waktu perendaman berpengaruh nyata terhadap profil mutu ikan lele asap. Profil mutu ikan lele asap hasil perlakuan adalah water activity (0,78-0,86), kadar protein (30,57-33,47%), tekstur (717,6-835,2 gf), Warna L* (27,8), C* (4,1-6,3%), H*(21,8-34,2 o ) dan ALT (2,36-5,49 Log Cfu/g). Perlakuan terbaik adalah perlakuan A4B3 (6%, 45 menit). Hasil Pengujian menunjukkan bahwa semua ikan lele asap yang diberi perlakuan perendaman dalam larutan gambir memiliki karakteristik yang lebih baik dibandingkan dengan kontrol (tanpa perendaman gambir).Kata kunci : gambir, konsentrasi, lama perendaman, mutu dan ALT. Protein content, Texture, color (L*lightness, C*chroma and H*hue) o ), ) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control. Abstract The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus) which was marinated by antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist of B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw),
Purpose: The community service activities to provide knowledge about aquaculture as well as recommendations for consuming processed fish, increasing community income in river village two and hope to provide understanded to the community who participate in activities, especially in the field of fisheries. Methodology/approach: The activities of community were at the outdoor laboratory ini Sungai Dua village of the University South Sumatra. The activities community purposed at advised to consumption of processed fish product, increasing the income of the community-specific community in Sungai Dua village and hope so to provide understanding to the people who follow community service activities.The activity went smoothly attended by approximately 100 participants in the Laboratory outdoor of fisheries science study program. Results/findings: The advantage of this training is that the people in Sungai Dua Village know all activities from catfish aquaculture to processing fishery products so that people have motivation in entrepreneurship, business alternatives and fond of eating fish. Conclusion: The community service activities on of processed catfish in Sungai Dua village are joined by the people of Sungai Dua village. Activities include the presentation of like to eat fish, shared of leaflets and shared about aquaculture until of processed fish product.. The participants were enthusiastic. People who follow the training have more motivation to need to be of fisheries. Keywords: 1. Aquaculture 2. Processing 3. Sungai Dua Village 4. Catfish
This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 – control; A2 – egg yolk; A3 – egg white and egg yolk) and moisture factors (B1 – 7.5 ± 1%; B2 – 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.
sehingga daya simpan diperpanjang. Ikan memiliki kadar air yang cukup tinggi yaitu 56-86%, sehingga ikan mudah mengalami kebusukan. Salah satu solusi yang dilakukan adalah dengan pengeringan, bukan hanya menggunakan pengeringan alami seperti sinar matahari. Pengunaan teknik pengeringan alternatif seperti oven dan solar dryer dome. Pengabdian ini bertujuan untuk memberikan pengetahuan kepada masyarakat di Desa Kuala Sungai Pasir tentang teknologi alternatif pengeringan. Metode pengabdian dilakukan dengan memberikan presentasi berupa video dan presentasi tentang metode pengeringan secara langsung. Kegiatan pengabdian dengan memberikan buku saku dan praktek langsung pengunaan alat pengeringan. Peserta sangat antusias dengan hadir dan banyak memberikan pertanyaan. Dua teknik pengeringan alternatif memberikan gambaran keuntungan pengeringan oven dengan praktek dan pengeringan solar dryer dome dengan design yang dijelaskan secara detail kepada pelaku usaha di Desa Kuala Sungai Pasir. Pengabdian kepada masyarakat khusus pelaku usaha perikanan di Desa Kuala Sungai Pasir dapat menjadi inspirasi dalam membangun kreativitas untuk menyelesaikan tantangan pengeringan produk hasil perikanan di wilayah pesisir. Kata kunci : pengeringan, oven, solar dryer dome, perikanan, wirausaha ABSTRACT Drying is a method of preservation to removed the moisture content of the material so that the shelf life is extended. Fish has a high water content of 56-86%, so fish are easily damaged. One solution is to dry, not just use natural drying such as sunlight. The use of alternative drying techniques such as ovens and solar dryer domes. This devotion purposed to provide knowledge the people in Kuala Sungai Pasir Village about alternative drying technologies. The devotion method is done by giving a presentation in the form of a video and a presentation about the drying method directly. Devotional activities by providing pocket books and direct practice of using drying tools. Participants are very enthusiastic about attended and asked a lot of questions. Two alternative engineering techniques provide an overview of the advantages of using oven drying with practice and drying solar dryer dome with a design described detail to business people in Kuala Sungai Pasir Village. Service to the special community of fisheries business in Kuala Sungai Pasir Village can be inspired building creativity to solve the challenge of drying fishery products in coastal areas. Keywords: drying, oven, solar dryer dome, fisheries, entrepreneur
Penelitian ini bertujuan untuk mengetahui Tekstur Ikan lele Asap yang diberikan gambir dengan lama perendaman dan konsentrasi yang berbeda. Perlakuan pada penelitian ini yaitu konsentrasi larutan gambir (0 sampai 6%) dan lama Perendaman (15 sampai 45 menit). Analisis data yang dilakukan menggunakan model Eksperimental dan Deskriptif. Penelitian ini dapat menghasilkan tekstur daging ikan yang masih empuk atau tidak keras. kesimpulan Ikan lele asap dengan perendaman gambir terbukti menghasilkan ikan lele asap yang lebih baik dibandingkan tanpa perendaman gambir terutama menghasilkan tekstur lembut di dalam dan keras di luar. Perlakuan terbaik diperoleh pada Perlakuan A3B1 sebagai tekstur yang peak load tidak terlalu lembut dan final load tetap dengan tekstur tidak terlalu keras. Sehingga Usaha ini dapat dilakukan di Desa Sungai Dua sebagai Potensi yang menjanjikan.
Ikan lele merupakan salah satu ikan yang memiliki kandungan nutrisi yang lengkap terutama memiliki kandungan asam amino seperti leusin dan lisin yang tinggi. Sumatera selatan merupakan daerah yang memiliki banyak panganan khas terutama cemilan, salah satunya kerupuk ikan. UMKM kemplang khususnya poklasar Rule Athallah yang ada berada di Talang Kelapa Kabupaten Banyuasin memiliki olahan makanan berupa kerupuk kemplang ikan lele dan biasanya dalam proses pengolahannya dilakukan penggorengan sebanyak dua kali untuk menghasilkan hasil lebih baik. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kualitas produk kerupuk kemplang ikan lele yang ada di poklasar Rule Athallah yang menggunakan microwave. kegiatan pengabdian kepada masyarakat ini dilaksanakan di poklasar Rule Athalla Banyuasin. Kegiatan yang dilakukan tim adalah pelatihan, pendampingan dan monitoring kepada mitra. Kegiatan yang dilaksanakan pada saat pelatihan dihadiri 38 peserta yang terdiri dari anggota poklasar Rule Athallah dan mahasiswa. Pengabdian kepada masyarakat ini juga menghasilkan produk unggulan kerupuk kemplang ikan lele microwave dengan kandungan nutrisi yang lebih kompleks.
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