Drying characteristics of fish cracker under different drying techniques

Abdullah, Sriyana; Musa, Nur Nasha; Rukunudin, Ibni Hajar; Shaari, Abdul Razak

doi:10.26656/fr.2017.3(4).147

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…Cracker drying is a technique used to preserve the freshness of crackers during storage. The method is traditional for food preservation in which the water content is reduced to a safe level to prevent the growth of bacteria, yeast, and fungi [5]. Since crackers are still produced on a small scale using home-based methods, sun-drying usually occurs in people's yards.…”

Section: ■ Introductionmentioning

confidence: 99%

Trace Element Content and Food Safety of Traditional Crackers (Kerupuk) Collected from Java Island, Indonesia

Kusmartini¹,

Lestiani²,

Kurniawati³

et al. 2022

Indones. J. Chem.

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In this study, trace elements in crackers were determined using Instrumental Neutron Activation Analysis (INAA) to assess their intake, food safety, and health contribution. The 62 samples of crackers were collected and purchased from local markets in five provinces of Java during 2013–2014. The validation method was performed using SRM Wheat Flour 1567a, with 80–110% accuracy (% recovery) and precision less than 10% (% RSD). The concentration of trace elements such as Cr, Co, Fe, and Zn was analyzed and found in the range of 0.03–1.4, 0.01–0.32, 14.49–85.70, 0.15–17.26 µg/g, respectively. Daily intake of elements in crackers contributes less than 1% to Recommended Dietary Allowances (RDA). Based on food safety evaluation through the calculation of Hazard Quotient, the value of Cr, Co, Fe, and Zn is less than 1, indicating that the crackers are safe for consumption and do not possess non-carcinogenic health risks due to heavy metals content. Therefore, the crackers in all Java provinces meet the current standards and are safe for consumption.

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Section: ■ Introductionmentioning

confidence: 99%

Trace Element Content and Food Safety of Traditional Crackers (Kerupuk) Collected from Java Island, Indonesia

Kusmartini¹,

Lestiani²,

Kurniawati³

et al. 2022

Indones. J. Chem.

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Effective moisture diffusivity of Sierrathrissaleonensis cracker: optimization, sensitivity and uncertainty analyses

Adeyi

Oke

et al. 2021

Scientific African

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Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

Jumiati

Ratnasari

Sudianto

2019

JIPK

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AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

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Drying characteristics of fish cracker under different drying techniques

Cited by 3 publications

References 3 publications

Trace Element Content and Food Safety of Traditional Crackers (<i>Kerupuk</i>) Collected from Java Island, Indonesia

Trace Element Content and Food Safety of Traditional Crackers (<i>Kerupuk</i>) Collected from Java Island, Indonesia

Effective moisture diffusivity of Sierrathrissaleonensis cracker: optimization, sensitivity and uncertainty analyses

Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) <br><i>[Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]<i>

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