Komposisi Asam Lemak, Angka Peroksida, dan Angka TBA Fillet Ikan Kakap (Lutjanus sp) pada Suhu dan Lama Penyimpanan Berbeda

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

doi:10.22146/agritech.11212

Cited by 6 publications

(6 citation statements)

References 1 publication

(1 reference statement)

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“…Ketengikan lemak ikan dan kerusakan omega-3 selama penyimpanan dapat terjadi karena penyimpanan pada suhu tinggi dan adanya kontak dengan udara. (Karami et al 2015;Widiyanto et al 2015;Kaiang et al 2016;Husain et al 2017).…”

Section: Lemak Pada Ikanunclassified

Review: Komposisi Gizi Ikan Terhadap Kesehatan Tubuh Manusia

et al. 2021

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Fish and other fishery products are one of the important food sources in fulfilling human nutritional needs. Fish contains nutrients that are good for the body and are easily digested by the body. Fish is a source of animal protein that comes from the water. Fish is rich in nutritional content, such as protein, fatty acids, vitamins and minerals. Fish is a source of long chain fatty acids, such as omega-3. Omega-3 fatty acids from marine and fresh fish are higher than those from land and vegetable animals. The potential for fish availability is more than other fishery products, so that to meet the nutritional needs of the body can be done by consuming fish as needed. Public knowledge about the importance of nutritional content in fish for health is still low, so there is a need for knowledge about the nutritional content of fish and their health benefits. This review explains the nutritional content of seawater and freshwater fish and its benefits for health.

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Section: Lemak Pada Ikanunclassified

Review: Komposisi Gizi Ikan Terhadap Kesehatan Tubuh Manusia

et al. 2021

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“…while oil and fat hydrolysis produce free fatty acid which can also affect the taste, taste and odor of the material. Hydrolysis can be caused by the presence of water in fat or oil or because of enzyme activities [13] Result stability analysis of canned kapurung displayed at Table 5. TBA rates indicate the presence of malonaldehyde in the sample.…”

Section: Figure 2 Canned Kapurung From North Luwu East Sulawesimentioning

confidence: 99%

“…[12]. According to [13] the Arrhenius Model can describe the relationship between temperature and the speed of deterioration.…”

Section: Figure 2 Canned Kapurung From North Luwu East Sulawesimentioning

confidence: 99%

“…Fats will experience a decrease in quality if exposed to heat, there are two main types of rancidity of fat loss, namely hydrolytic and oxidative. Oxidative rancidity is accelerated by the presence of heat, metal ions and light [13] Damage to canned food can be seen from the physical form of the can and the aroma of the canned food. Spoilage in canned food is marked by the product becoming acidic…”

Section: Advances In Engineering Research Volume 194mentioning

confidence: 99%

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Canned Kapurung: Traditional Food from North Luwu, East Sulawesi

Nurhikmat¹,

Susanto²,

Kusumaningrum³

et al. 2020

Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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Kapurung is one of the traditional foods in North Luwu District, South Sulawesi Province, made from sago. After processing, kapurung must be consumed quickly because it does not last long, especially sago balls. Because not everyone can made sago balls or cooking kapurung, the north Luwu people outside the area such as Java, Kalimantan and Sumatra are having getting a kapurung their tastes, so a technology that makes the kapurung durable and ready to eat when needed only the technology is canning. Research has been carried out on kapurung packaging by the canning method. Sterilization used in the process of canning is 121 o C for 15 minutes (1 hour after the ON device), then the final product in canned kapurung analyzed in physics, chemical, microbiology, nutritional fact analysis and stability test (expire). The study produced a figure of heat sufficiency (sterility value) of 4.38 minutes. The results of analysis of physics, chemistry, microbiology of canned kapurung are water activities (aw) 0.93, total plate count (TPC), thermophilic aerobic bacteria forming spores and thermophilic anaerobic bacteria are <10 colonies/gram , while C. perfringens, Salmonella, staphylococcus aureus were not detected (negative), proximate analysis produced water content 89.4%, ash 0.90%, protein 2.15%, fat 2.98%, carbohydrate 4.57%, Sodium 152 mg / 100gram and calories for serving amounts of 300 grams is 160 calories. The results of the expiration test using the Accelerated Shelf Life Testing (ASLT) method at 30 0 C were obtained for 12.63 months of shelf life. Based on Regulation of the Head of the Food and Drug Supervisory Agency-Republic of Indonesia (BPOM RI) Number 24 of 2016 concerning Commercial Sterile Food Requirements, Chapter III Requirements for Sterile Commercial Foods Article 3, paragraph 2 that sterility value (F0) is at least 3.0 minutes calculated against Clostridium botulinum spores. Canned kapurung can be declared safe for consumption by consumers.

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“…Filtrat yang dihasilkan diambil sebanyak 5 ml dan ditambahkan dengan 5 ml larutan TBA (dibuat dengan melarutkan 0,2883 g thiobarbituric acid dalam 90% asam asetat glasial hingga mencapai volume 100 ml). Tabung reaksi ditutup, divortex, dan diletakkan dalam gelas piala berisi air yang dipanaskan pada suhu 100 ○ C selama 35 menit (Husain et al, 2018 (Zhanli et al, 2018).…”

Section: Pengujian Tbaunclassified