Articles

Found 3 Documents
Search

PENGARUH LARUTAN ASAM ALAMI TERHADAP MUTU KIMIAWI TEPUNG IKAN MANGGABAI | THE EFFECT OF IMMERSION OF NATURAL ACIDIC SOLUTION ON THE CHEMICAL QUALITY CHARACTERISTICS OF MANGGABAI FISH FLOUR Pomanto, Ramdan M; Dali, Faiza A; Mile, Lukman
The NIKe Journal VOLUME 4 NOMOR 3, SEPTEMBER 2016
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.253 KB) | DOI: 10.37905/.v4i3.5061

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman larutan belimbing wuluh (Averrhoa bilimbi L), jeruk nipis (Citrus aurantifolia Swingle) dan cuka aren (Arenga pinnata) yang mengandung asam terhadap karakteristik mutu kimiawi tepung ikan manggabai (Glossogobius giuris). Rancangan penelitian ini adalah Rancangan Acak Lengkap Tunggal (RAL) dengan 3 ulangan. Hasil analisis sidik ragam menunjukkan bahwa perendaman dengan larutan asam (belimbing wuluh, jeruk nipis dan cuka aren) memberikan pengaruh nyata terhadap karakteristik kimiawi berupa kadar air, abu tak larut asam, protein dan lemak. Secara keseluruhan, perlakuan yang menggunakan perendaman larutan jeruk nipis (T3) menghasilkan kualitas tepung ikan terbaik berdasarkan SNI dengan kadar air (2,74%), kadar abu tak larut asam (0,94%), kadar protein (40,17%) dan kadar lemak (2,15%). This study aims to determine the effect of immersion of starfruit solution (Averrhoa bilimbi L), lime (Citrus aurantifolia Swingle) and palm vinegar (Arenga pinnata) containing acid on the chemical quality characteristics of manggabai fish flour (Glossogobius giuris). The design of this study was a single Complete Random Design (CRD) with 3 replications. The results of analysis of variance showed that soaking with acidic solution (starfruit, lime juice and palm vinegar) had a significant effect on chemical characteristics such as water content, insoluble ash, acid, protein and fat. Overall, the treatment using lime solution immersion (T3) produced the best quality of fish flour based on SNI with water content (2.74%), acid insoluble ash content (0.94%), protein content (40.17%) and fat content (2.15%). Katakunci: Mutu kimiawi; tepung; ikan manggabai; Glossogobius giuris; larutan asam alami Keywords: Chemical quality; flour; Glossogobius giuris; natural acid solution
EFFECT OF PACKAGE TYPE AND STORAGE DURATION ON TBA VALUES OF SHREDDED EEL Polutu, Kasumi A; Sulistijowaty, Rieny; Dali, Faiza A
The NIKe Journal VOLUME 7 ISSUE 4, DECEMBER 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (53.415 KB) | DOI: 10.37905/.v7i4.5038

Abstract

This study aims to determine the effect of the type of packaging and storage time at room temperature on the quality of shredded eel (Anguilla sp.) Especially in TBA (Thiobarbituric acid). The main research used the experimental method. Especially to determine the TBA value using a Completely Randomized Design (CRD) 3 × 4 factorial and 2 replications. TBA value of shredded eel during storage increased. The results of the analysis with the use of different packages during storage have a very significant effect on the increase in TBA values. The highest TBA value in eel shredded for up to 56 days storage was TBA in plastic jars of 0.3849 mg / kg and the lowest in vacuum plastic packaging of 0.1439 mg / kg. Keywords: packaging; storage time; shredded; eel; Anguilla sp.; TBA; Thiobarbituric acid
BACILLUS SP. IS ONE BACTERIAL GENUS CAUSING SPOILAGE OF FISHERY PRODUCTS. THE AIM OF THE RESEARCH WAS TO FIND OUT THE CHARACTERISTICS OF BACILLUS SP. FROM SMALL CRAB (PORTUNUS PELAGICUS) FRESH AND CANNED PRODUCTS IN COMPANY X. FIVE OF 20 STOCKS OR ISOLATE FRESH SWIMMING CRAB AND 12 STOCKS OF BACTERIA CANS SWIMMING CRAB PRODUCTS NAMELY HRN 3, NTG 3, CAD, CLAW MEAT 2 AND LUMP 1 WERE IDENTIFIED AS BACILLUS. THEIR OPTIMAL GROWTH WERE AT 37 C, PH 7 AND SALINITY 3%. ONE STARIN NAMELY LUMP I CAN SURVIV Widya Yanti, Dwi Indah; Dali, Faiza A
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 13 No. 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i2.5353

Abstract

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab