Mutu Organoleptik Dan Kimiawi Terasi Udang Rebon Dengan Kadar Garam Berbeda Dan Lama Fermentasi

Anggo, Apri Dwi; Swastawati, Fronthea; Ma’ruf, Widodo Farid

doi:10.17844/jphpi.v17i1.8137

Cited by 13 publications

(16 citation statements)

References 2 publications

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“…Makin homogen ukuran bahan baku akan menghasilkan produk yang bercita rasa seragam dan masa simpannya pun akan lama. Penggilingan udang rebon dalam pembuatan terasi berhasil secara efektif mengurangi kereaktivan udara, sehingga lama pemeraman menjadi sama dan selanjutnya produk memiliki masa simpan yang lebih panjang (Karim et al, 2014;Anggo et al, 2014).…”

Section: Pendahuluanunclassified

Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo

Firdaus¹,

Intyas²,

Yahya³

2021

Pengabdianmu J Ilmiah Pengabdian Masyarakat

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Kademangan is a shrimp paste production center in the Probolinggo municipality. The shrimp paste made from this fish processing center is of lower quality than similar products on the market. The varying size of the raw materials is a significant problem in shrimp paste production in this business hub. This activity aimed to improve the quality of the shrimp paste product by introducing and enhancing the partners' skills in using grinders and shrimp powder for rebon shrimp in making rebon shrimp paste. The method of this service activity consists of training, monitoring, and evaluation of the activities. This activity showed that the partners had received training on the production of shrimp paste and its quality and the use of grinding machines and machines for boiling shrimp meal. During the partner monitoring period, it became apparent that the partners had switched the technology from manual production of shrimp paste to machine production. The evaluation results show that the partners are familiar with grinding and grinding machines in making Rebon shrimp paste. The resulting products are of higher quality than those made before the partners used the shrimp grinding shrimp flour machines. The conclusion is that the use of grinding and flour machines for rebon shrimp by partners has increased the production capacity by three times and increased the quality of the rebon shrimp paste.

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Section: Pendahuluanunclassified

Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo

Firdaus¹,

Intyas²,

Yahya³

2021

Pengabdianmu J Ilmiah Pengabdian Masyarakat

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“…Produk sejenis masin yaitu terasi. Pada pembuatan terasi dibutuhkan penambahan garam sebesar 15-20% (Anggo et al, 2014), sedangkan pada pembuatan masin belum ada patokan yang baku, masih bervariasi sesuai dengan kebiasaan masyarakat di kecamatan Empang Sumbawa, yaitu setiap 1 kg udang rebon ditambahkan garam sebanyak 10-25% dan asam 5-12%. Apabila garam yang digunakan selama fermentasi kurang maka akan terjadi pembusukan karena amonia yang terbentuk dalam jumlah yang besar.…”

Section: Pendahuluanunclassified

“…Apabila fermentasinya dibiarkan berlanjut maka akan terjadi peningkatan pH dan pembentukan amonia. Hal itu dapat terjadi apabila pemberian garam kurang dari 10% (Anggo et al, 2014).…”

Section: Pendahuluanunclassified

The Quality Analysis Of Sambal Masin (Sumbawa Specialties) With Variation Concentrations Of Salt And Tamarind

Asmawati

Jumisayati

Saputrayadi

2020

Agrikan: J. Agro. Fish.

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Masin is a type of chili sauce fermented by using rebon shrimp with the addition of salt and tamarind widely consumed in the West Nusa Tenggara, being particularly popular among the Sumbawa people. The aimed of this research was to determine the effect of salt and tamarind concentration on the quality of masin as the Sumbawa sauce. The experiment was conducted using a completely randomized design (CRD) with salt and tamarind concentration. The treatments were MU1 (8% salt: 10% tamarind), MU2 (salt 10 %: 8% tamarind), MU3 (12% salt: 6% tamarind), MU4 (14% salt: 4% tamarind), and MU5 (16% salt: 2% tamarind). Data was analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different was then analyzed using Honestly Significance Difference (HSD). The results showed that the treatment of salt and tamarind concentrations significantly affected the water content, protein content, acidity (pH) of the color, aroma, and masin flavor of Sumbawa. The best treatments was obtained at MU4 (14% salt: 4% tamarind) with 6% acidity (pH), 69.35% water content, 11.54% protein content, 4.45 (reddish-brown) color value score. Aroma 3.75 (like) and taste 3.55 (somewhat like)

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“…Hal ini disebabkan karena fermentasi rusip berlangsung lebih lama dari pada bekasam, sehingga protein, peptida, maupun asam amino yang terbentuk akan semakin terurai menjadi komponen yang lebih sederhana oleh enzimenzim dari mikroorganisme yang berperan selama proses fermentasi. Hal ini sesuai dengan pendapat Anggo, Swastawati, Ma'ruf, & Rianingsih (2014) yang menyatakan terjadinya penurunan kandungan protein dan asam amino khususnya glutamat pada terasi seiring dengan lamanya fermentasi.…”

Section: Aktivitas Antioksidan Ekstrak Rusipunclassified

Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

Rinto

Lestari

Putri

2019

JPBKP

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AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

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Mutu Organoleptik Dan Kimiawi Terasi Udang Rebon Dengan Kadar Garam Berbeda Dan Lama Fermentasi

Cited by 13 publications

References 2 publications

Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo

Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo

The Quality Analysis Of Sambal Masin (Sumbawa Specialties) With Variation Concentrations Of Salt And Tamarind

Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

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