Kinetika Oksidasi Protein Ikan Kakap (Lutjanus sp) Selama Penyimpanan

Husain, Rahim; Suparmo, Suparmo; Harmayani, Eni; Hidayat, Chusnul

doi:10.22146/agritech.25926

Cited by 6 publications

(6 citation statements)

References 2 publications

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“…Water Holding Capacity (WHC) is the ability of meat to retain its water content during external treatments such as cutting, heating, grinding, and processing. The extent of WHC affects the color, tenderness, juiciness, elasticity, and texture of meat [19]. Factors influencing WHC include the water content within the muscles, fat content, and pH [20].…”

Section: Water Holding Capacitymentioning

confidence: 99%

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

Prastujati,

Amaniyah,

Priyadi

et al. 2024

BIO Web Conf.

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Bekamal is a fermented meat typical of Banyuwangi Regency which is produced traditionally with the addition of sugar and salt as a preservative and flavor enhancer. The weakness of commercial bekamal takes a long time because the meat must be fermented for 3 to 6 months to get some unique taste, which has a juiciness, slightly sour and salty that consumers like. The B14A probiotic candidate is added to the bekamal ingredients to help speed up the fermentation process with similar characteristics to commercial bekamal. Bekamal with B14A isolate is begun by regenerating the isolate to become a starter culture. The 10% starter culture is inoculated into the pieces of meat and added by 7.5% palm sugar and 7% salt then fermented in some plastic jars with three variables of fermentation time, there are 7, 14, and 21 days. Bekamal in each fermentation time treatment was tested on physical characteristics that consist of yield, cooking loss, water holding capacity (WHC), and organoleptic properties like taste, color, aroma, and texture. The results showed that the B14A probiotic candidate can speed up the fermentation in less than 1 month (21 days) with physical characteristics and organoleptic properties as well as commercial bekamal.

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Section: Water Holding Capacitymentioning

confidence: 99%

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

Prastujati,

Amaniyah,

Priyadi

et al. 2024

BIO Web Conf.

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“…Nevertheless, themuch lower TPC values in the experimental fish as compared the standard of max. 5 x 10 5 col./g of meat [32] indicated the effectiveness of the icing methods applied in inhibiting the growth of bacteria. Thus, the mackerel tuna preserved for 36 hours with different icing methods in this study was bacteriologically of good quality.…”

Section: Total Plate Count (Tpc)mentioning

confidence: 99%

The Quality of Fresh Mackerel Tuna (Euthynnus affinis) Preserved with Different Icing Methods

Sulfiana¹,

Amir²,

Mahmud³

et al. 2022

IJEAB

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Fish is a highly perishable food material, so the quality is very susceptible to degradation. The damage to the fish may occur starting from catching or harvesting, post-harvest handling to distribution, and consumers. The primary factor causing quality degradation in fish is the activity of enzymes and bacteria, which ultimately shortens the shelf life of the fish. This study aimed to analyze the effect of different icing methods on the quality of mackerel tuna (Euthynnus affinis). This study used a completely randomized factorial design (RAL)involving 2 factor treatments with 3 levels, and each treatment was carried out in 3 replicates. The treatments used were the fish icing method (bulk, 1-layered fish, and 2layered fish)with a ratio of ice and fish 1:1 and a storage durationof 12, 24, and 36 hours. The quality indices analyzed included histamine level, total volatile bases nitrogen (TVB-N), peroxide value, and total plate count (TPC). Results indicated that after 36 h of storage the histamine, TVB-N, peroxide and TPC contents of the mackerel tuna had increased to 8.1-19.4 mg/100g, 47.9 mgN/100g, 48.1 mEq/kg, and 1.8 x 10 3 colony/g, respectively from the initial values of 8.1 mg/100g, 25.7 mgN/100g, 5.3 mEq/kg and 2.6 x 10 2 colony/g, respectively. Sharp increases were observed in the 1-layered and especially in the 2-layered fish icing methods, while in the bulk icing methods the values of the parameters remained similar to that of the control fish.

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“…Protein merupakan zat gizi yang sangat penting untuk tubuh karena protein sebagai sumber asam amino esensial dan juga sebagai zat pembangun dan zat pengatur. Fungsi protein antara lain sebagai sumber energi, zat pembangun dalam pertumbuhan dan pemeliharaan jaringan tubuh, dan zat pengatur proses metabolisme dalam bentuk enzim dan hormone Protein juga berperan dalam mekanisme pertahanan tubuh melawan berbagai mikroba dan zat toksik, menyimpan dan meneruskan sifat sifat keturunan bentuk kromosom protein dalam gen, serta menjaga keseimbangan asam dan basa cairan tubuh (11).…”

Section: Pendahuluanunclassified

Pengaruh umur simpan kukis pelangi ikan gaguk (Arius thalassinus) terhadap perubahan kadar protein, lemak, kalsium dan air

Fitria

Simanjuntak

Sari

2021

ilgi

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Latar Belakang: Cookies merupakan salah satu jenis kudapan atau kue kering yang ringan yang renyah, tipis, datar (gepeng) yang populer di masyarakat. Penambahan tepung ikan lokal pada cookies dilakukan sebagai alternatif peningkatan konsumsi ikan yang berkontribusi meningkatkan asupan khususnya protein, dan kalsium. Tujuan: Mengetahui perubahan protein, lemak, kalsium dan air pada cookies pelangi ikan gaguk dengan penyimpanan selama 0 minggu, 6 minggu dan 12 minggu. Metode: Penelitian ini merupakan experiment research yang meliputi tiga tahap yaitu: pembuatan tepung ikan gaguk dan tempe, serta pembuatan cookies dan penyimpanan cookies. Cookies dilakukan penyimpanan hingga batas waktu 0, 6, dan 12 minggu dan dilakukan uji protein, lemak, kalsium dan air. Pengujian kadar protein cookies menggunakan uji Kjeldahl, kadar lemak menggunakan uji Soxhlet, dan kadar kalsium menggunakan spektrofotometer. Perubahan zat gizi yang didapatkan diuji menggunakan uji Kruskal-Wallis dan dilanjutkan dengan uji Mann Whitney. Hasil: Penelitian ini menunjukkan bahwa protein, lemak, kalsium dan air cookies ikan gaguk mengalami perubahan pada masa simpan 6 minggu. Kadar protein mengalami penurunan dari 9,67% menjadi 8,12%. Kadar lemak mengalami penurunan dari 32% menjadi 31,8%. Kadar kalsium juga mengalami penurunan dari 34% menjadi 32,4%. Kadar air mengalami peningkatan dari 6,35% menjadi 11,4%. Kesimpulan: Kandungan protein, lemak, kalsium dan air pada durasi penyimpanan berbeda memiliki kandungan yang berbeda pula. Terjadi penurunan kadar protein, lemak dan kalsium cookies ikan gaguk selama disimpan dan peningkatan kadar air cookies ikan gaguk selama disimpan.

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Kinetika Oksidasi Protein Ikan Kakap (Lutjanus sp) Selama Penyimpanan

Cited by 6 publications

References 2 publications

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

The Quality of Fresh Mackerel Tuna (Euthynnus affinis) Preserved with Different Icing Methods

Pengaruh umur simpan kukis pelangi ikan gaguk (Arius thalassinus) terhadap perubahan kadar protein, lemak, kalsium dan air

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