. Uju
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OPTIMASI DAN PEMODELAN PROSES RECOVER FLAVOR DARI LIMBAH CAIR INDUSTRI PENGOLAHAN RAJUNGAN DENGAN REVERSE OSMOSIS Uju, .; Ibrahim, Bustami; Trilaksani, Wini; Nurhayati, Tati
Jurnal Ilmu Pertanian Indonesia Vol. 14 No. 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The waste water of blue crab pasteurization has potential in environmental pollution. It contained TSS of 206.5mg.1-1, BOD 7,092.6mg.1-1 and COD of 51,000mg.1-1. on the other hand, it also contains an interesting flavor compound, which composed of 0.23% non protein nitrogen and 17 amino acids where the highest was glutamic acid one. In this study, pre-filtration step using filter size 0.3 ยต followed by reverse osmosis has been used to reduce these pollutions load and flavor compound recovery. During pre-filtration steps, TSS was reduced to 74.8% so turbidity decrased reased until 31%. After reverse osmosis process, BOD, and COD decreased more than 99%, and there was no amino acids detected in permeate stream. Factors that affect performance of reverse osmosis were transmembrane pressure, temperature and pH. The higher transmembrane pressure, temperature and pH resulted the higher the flux permeate. The use of higher temperature make flux increasing, eventually increasing transmembrane pressure make the flux increased only at transmembrane pressure less than 716 kPa. The protein rejection was influenced unsignifanctly by transmembrane pressure, temperature and pH. During concentrating flux declined exponentially by time function. At concentration factor 2.75 resulted 79% and 12% of increasing protein and NPN, respectively. The amino acids content can be increased 2?23 times of the origin. Even arginin and sistin, the amino acids that were undetectable initially, but they can bedetected at concentration of 0.0360 and 0.0250 (w/v) respectively at the end of the process. Hidrolysis and fermentation process can increase the amino acid content 31?45 times.
KOMPOSISI KIMIA DAN KANDUNGAN PIGMEN SPIRULINA FUSIFORMIS PADA UMUR PANEN YANG BERBEDA DALAM MEDIA PUPUK Setyaningsih, Iriani; Saputra, Andika Tri; Uju, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 14 No. 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.34 KB) | DOI: 10.17844/jphpi.v14i1.3430

Abstract

Spirulina fusiformis is bluegreen alga which grows in freshwater. The aims of the research were to observe the growth curve, chemical composition and pigment content of S. fusiformis cultivated in fertilized media and harvested on different times (18 and 32 days). S. fusiformis cultivated in fertilized media had ? ve phases of growth. The end of exponential and stationary phases were achieved on days 15 and 24, respectively. The S. fusiformis harvested on 18 days contained 52.72% protein, 17.19% carbohydrate, 8.47% fat, 6.24% ash, 5.5% phycocyanin, and 0,47% chlorophyll, while harvested on 32 days contained 55.22% protein, 21.32% carbohydrate, 8.67% fat, 9.57% ash, 4.68% phycocyanin, and 0.43% chlorophyll. In this study, S. fusiformis contained 17 amino acids, 9 of them are essential amino acids.Keywords: Spirulina fusiformis, fertilized, chemical composition, harvesting age, pigment
PENGARUH FREKUENSI PENCUCIAN SURIMI TERHADAP MUTU PRODUK BAKSO IKAN JANGILUS (ISTIOPHORUS SP.) Uju, .; Nistibaskara, Rudy; Ibrahim, Bustami
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 7 No. 2 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.58 KB) | DOI: 10.17844/jphpi.v7i2.1034

Abstract

Penelitian ini bertujuan untuk mendapatkan bakso ikan dengan warna putih serta tekstur yamg kompak dan kenyal dengan cara perlakuan pencucian pada bagian intermediet bakso (surimi). Proses pencucian dilakukan menggunakan air dingin dengan perbandingan volume air dan daging giling masing-masing 4:1. frekuensi pencucian yang dilakukan pada daging giling ikan adalah 0, 1, 2, dan 3 kali. Perlakuan pencucian surimi satu kali dapat memperbaiki tingkat penerimaan kesukaan organoleptik dan kekuatan gel bakso ikan, sedangkan rekuensi pencucian berikutnya kekuatan gel tidak dapat ditingkatkan lagi. Proses pencucian pada surimi juga dapat meningkatkan derajat kecerahan bakso ikan yang dihasilkannya hingga mencapai 80,52%. Derajat kecerahan bakso ikan yang dihasilkan meningkat pada frekuensi pencucian surimi yang pertama, sedangkan pada frekuensi pecucian yang kedua sampai yang keempat derajat kecerahannya tidak dapat ditingkatkan lagi, namun secara organoleptik peningkatkan derajat kecerahan ini tidak mempengaruhi tingkat penerimaan. Perlakuan pencucian pada surimi berdampak terhadap menurunnya kadar protein dalam bakso ikan, namun tingkat penurunanya hanya signifikan sampai pada frekuensi pencucian satu kali, sedangkan pada frekuensi pencucian yang ke- 2, 3 dan yang ke-4 kadar protein dalam bakso ikan relatif tidak berubah. Selain itu pencucian juga dapat menyebabkan hilangnya komponen flavor dan rasa yang terdapat pada daging ikan. Adanya kehilangan komponen pembentuk rasa ini terlihat dari semakin menurunnya tingkat kesukaan panelis terhadap rasa bakso ikan. Tingakt kesuakaan panelis terhadap bakso ikan menurun setelah pencucian sarimi yang ketiga.Kata kunci: bakso ikan, pencucian, surimi
PENGARUH PENYIMPANAN BEKU SURIMI TERHADAP MUTU BAKSO IKAN JANGILUS (ISTIOPHORUS SP.) Uju, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 9 No. 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (45.523 KB) | DOI: 10.17844/jphpi.v9i2.986

Abstract

Salah satu metode pengawetan yang paling baik dan aman untuk mempertahankan kesegaran produk adalah penyimpanan beku. Melalui penyimpanan beku ketersediaan dan kesinambungan industri pengolahan hasil perikanan akan tetap dijaga. Penyimpanan bahan baku bakso dalam bentuk surimi diharapkan akan lebih ekonomis dibandingkan dengan penyimpanan ikan dalam bentuk utuh yang dibekukan. Tujuan penelitian ini adalah mengetahui karakteristik mutu bakso ikan yang dipengaruhi waktu penyimpanan pada suhu beku. Penyimpanan surimi yang dilakukan pada suhu ?15 oC selama 4 minggu dapat menyebabkan penurunan mutu bakso ikan. Selama penyimpanan kekuatan gel menurun dari 559,84 g.cm sampai 276,40 g.cm, begitu juga hasil uji pelipatannya menurun dari skala 5 menjadi 2 pada minggu keempat. Nilai derajat kecerahan menurun dari 86,31 % menjadi 85,74 %. Penurunan derajat kecerahan ini tenyata dapat dirasakan oleh panelis. Hal ini dapat terlihat dari semakin menurunnya tingkat kesukaan terhadap warna bakso ikan yang dihasilkannya. Rasa bakso ikan yang dihasilkan dari surimi yang telah disimpan selama 1, 2, 3, dan 4 minggu mengalami perubahan. Penurunan perubahan rasa, berbeda nyata setelah penyimpanan pada minggu ketiga.Kata kunci: bakso, ikan jangilus, penyimpanan beku, surimi
CHARACTERIZATION AND RECOVERY OF MINCED FISH WASTEWATER PROTEIN USING REVERSE OSMOSIS Uju, .; Nurhayati, Tati; Ibrahim, Bustami; Trilaksani, Wini; Siburian, Maglory
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 12 No. 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (175.573 KB) | DOI: 10.17844/jphpi.v12i2.855

Abstract

Recovery of minced fish wastewater soluble protein was done by reverse osmosis membrane. Themincefish wastewater has high level polluting load. It contains COD and TSS 4.233 and 55,06 mg/lrespectively, but it is potential to utilized because of high protein and amino acids content especiallyglutamic acid. Fluxes of permeate during recovery process were kept on steady state in the beginningprocess at 15 l/m2h without prefiltration and 20 l/m2h with 0,9 micron prefiltration. During concentration,flux time decreased from 22,11 l/m2h at concentration factor 1 to 12,95 l/m2h at concentration factor 1,52.In other sides the rejection value of protein increased from 90,11% in the beginning process to 99,50% inthe end of the concentration process. At the end of the recovery stage, yield concentrate contained 0.401 g/lwhich is 21 fold greater than the original step. Therefore permeate stream delivered high quality effluentand met the standard of wastewater effluent.Keywords: minced fish, protein, recovery, reverse osmosis
ULITILIZATION OF REFINED CARRAGEENAN AS CRYOPROTECTANT ON NILA FROZEN SURIMI Uju, .; Maryana, Finda; Santoso, Joko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 10 No. 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (970.585 KB) | DOI: 10.17844/jphpi.v10i2.957

Abstract

During storage frozen, surimi will be lost part of functional protein characteristics, because of protein denaturation. For reducing this problem, some kinds of cryoprotectants were added during surimi processing. However, some cryoprotectants such as sucrose and sorbitol made taste of original surimi changing because of its sweetness. The aim of this research is to use refined carrageenan as cryoprotectant in surimi. The characteristic of refined carrageenan was used in this research include following sulfate content at 15.16, whiteness at 38.89%, viscosity at 180.5 cPS and gel strength at 490 g/cm2. During frozen storage for 8 weeks, the protein total and salt soluble decreased until 17-30% and 49-72% respectively. These decreasing caused the water holding capacity and gel strength reduced until 22-65% and 38-46 g/cm2 respectively. The using of refined carrageenan in surimi can reduce the rate of protein declining and can improve water holding capacity and gel strength. Using of refined carrageenan at 2% is the best concentration in this research.Key words: cryoprotectant, refined carrageenan, gel strength