THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA

Hutapea, Christine Natalia; Leksono, Tjipto; Sari, N Ira

doi:10.31258/terubuk.47.2.165-175

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…The highest water content was detected in fish flesh soaked in 100% lime for 30 minutes and the lowest was obtained from fresh flesh as sshown in Figure 1. This was probably due to the low pH value causing an increase in the water content during lime treatment (Hutapea et al, 2019). According to Al Chusein & Ibrahim, (2012), the longer soaking time elevates the water content as water keeps entering the fish flesh and replacing metal ions.…”

Section: Results and Discussion Ash Water Protein And Fat Content In ...mentioning

confidence: 99%

THE EFFECTIVENESS OF LIME (Citrus aurantifolia) SOLUTION ON QUALITY OF Pterygoplichthys pardalis FLESH FROM CILIWUNG RIVER, JAKARTA, INDONESIA

Aini,

Elfidasari,

Sugoro

2022

Int. J. Biosci. Biotech.

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Rivers play an important role in life, but they are highly polluted by increased activities in the surrounding. For example, Ciliwung River is experiencing heavy metal pollution which has affected aquatic organisms including the pleco fish widely used by local communities as food ingredients such as dumplings, dimsum, and otak-otak. This element’s content rises in pleco fish flesh yearly and the accumulation after entering the human body interferes with health. Even though the usage of citric acid-containing lime reduces heavy metals, currently, no information explains the fruit’s effectiveness on metal content in pleco fish. Therefore, this research aims to prove the effectiveness of lime solution on pleco fish flesh quality. It was conducted by soaking the fish flesh with control and the lime solution at different concentrations, namely 0, 50, 75, and 100% for 10 and 30 minutes. Proximate analysis was performed followed by metal and mineral content testing through the XRF method. Based on the results, soaking the sample object with a higher concentration of lime and at a longer time caused a decrease in ash content, while water, protein, and fat increased. After soaking, Pb and Hg content had chelation in each treatment but still exceeded the SNI threshold value, while Sn was in accordance with the SNI. The content of macrominerals (K, Cl, Mg, and P) and microminerals (Cu, Zn, and Se) became different.

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Section: Results and Discussion Ash Water Protein And Fat Content In ...mentioning

confidence: 99%

THE EFFECTIVENESS OF LIME (Citrus aurantifolia) SOLUTION ON QUALITY OF Pterygoplichthys pardalis FLESH FROM CILIWUNG RIVER, JAKARTA, INDONESIA

Aini,

Elfidasari,

Sugoro

2022

Int. J. Biosci. Biotech.

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“…Asam sitrat merupakan asam lemah, namun mengandung tingkat titrasi asam yang tinggi [17]. Asam organik utama yang terdapat dalam buahbuahan genus Citrus adalah asam sitrat dan asam malat yang diterapkan [18].…”

Section: Rasaunclassified

Sifat Fisik dan Organoleptik Mayonnaise Berbahan Dasar Telur Puyuh dengan Konsentrasi yang Berbeda

Fatimah,

Fitrianingsih,

Bain

2024

JIPHO

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Abstrak. Penelitian ini bertujuan untuk mengevaluasi dan menguji sifat fisik dan organoleptik mayonnaise dengan penambahan kuning telur puyuh sebagai bahan pengemulsi. Penelitian ini menggunakan 90 butir telur puyuh dan minyak mozola dengan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan yaitu: P0 : 25 gram kuning telur puyuh + 75 ml minyak jagung, P1 : 30 gram kuning telur puyuh + 70 ml minyak jagung, P2 : 35 gram kuning telur puyuh + 65 ml minyak jagung, P3 : 40 gram kuning telur puyuh + 60 ml minyak jagung. Parameter yang diamati dalam penelitian ini adalah kestabilan emulsi, aroma, rasa, warna dan tekstur mayonnese. Hasil penelitian menunjukan bahawa penggunaan telur puyuh dan minyak jagung dengan imbangan berbeda berpengaruh nyata (P0,05) terhadap warna dan tekstur mayonnaise. Kestabilan emulsi terbaik terdapat pada perlakuan P3 dengan nilai 90,50%. Aroma dan rasa menghasilkan nilai tertinggi beraroma dan tidak amis (5) pada perlakuan 35gram kuning telur puyuh dan 65 ml minyak jagung serta rasa hambar (5,20) pada perlakuan 25gram kuning telur puyuh dan 75 ml minyak jagung. Kata Kunci: Mayonnese, Minyak jagung, Organoleptik, Sifat fisik, Telur puyuh

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“…Likewise with the quality of the texture of naniura, it will significantly affect the use of different types of acid. The lower the pH of the acid used, the softer the texture of the naniura, this is due to acid denaturation (13). In addition, the formation of naniura texture is also influenced by the immersion time factor.…”

Section: Factors Affecting Naniura Qualitymentioning

confidence: 99%

The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

Hang

2021

canrea

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Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.

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THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA

Cited by 4 publications

References 2 publications

THE EFFECTIVENESS OF LIME (Citrus aurantifolia) SOLUTION ON QUALITY OF Pterygoplichthys pardalis FLESH FROM CILIWUNG RIVER, JAKARTA, INDONESIA

THE EFFECTIVENESS OF LIME (Citrus aurantifolia) SOLUTION ON QUALITY OF Pterygoplichthys pardalis FLESH FROM CILIWUNG RIVER, JAKARTA, INDONESIA

Sifat Fisik dan Organoleptik Mayonnaise Berbahan Dasar Telur Puyuh dengan Konsentrasi yang Berbeda

The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

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