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Marinade
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Articles 12 Documents
Characterization and Bioactive Compound Analysis of Meretrix meretrix Linnaeus Apriandi, Azwin; Tarman, Kustiariyah; Sugita, Purwantiningsih
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.784

Abstract

Meretrix meretrix was one of gastropods seawater has been used by people as a food. These shells are still categorized of bycatch and have not explored the benefits. This study aimed to characterize and analyze the content of bioactive Meretrix meretrix. This research was conducted morphological characterization shellfish sensory, measurement of yield, the content of the proximate analysis, heavy metals, and analysis of bioactive compounds from the extracts of water and methanol. Observation found that the Meretrix meretrix has a yellowish white color with black bars at the end of the shell and the white meat and chewy with a yield of meat and shells of 11.09% and 69.85%. Analysis of water content, ash, fat, protein, and carbohydrates respectively by 79.99%, 1.50%, 0.22%, 9.42% and 8.81%. Heavy metal obtained  8x10-4 ppm Hg content, 13x10-4 ppm Pb, Cd, and Cu 45x10-4 and 88x10-4 ppm. Bioactive compounds in water and methanol extract of shellfish Lamis including alkaloids, steroids, and saponins.
The Content of Vitamin C and E on Seaweed Porridge Eucheuma cottonii and Turbinaria conoides Yanuarti, Rini; Nurjanah, Nurjanah; Anwar, Effionora; Pratama, Ginanjar
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.785

Abstract

Seaweed was a source of vitamin C and E. They were an antioxidant contained in seaweed. The objective of this study was to determine of vitamins (C and E) in the seaweed porridge of E. cottonii and T. conoides were thought to have potential as raw material for making sunscreen cream. The methods were included total microbial analysis, vitamin C and E analysis on seaweed porridge. The results of a total microbial assay on E. cottonii was 8,7x103 colony/g while on T. conoides was 3,5x104 colony/g. They were the safe category of microbial test. The content of vitamin C on E. cottonii and T. conoides (1: 1) on seaweed porridge was 0,07 mg/100 gram, while vitamin E content obtained is 10 mg/100 gram.
Study of Noni (Morinda citrifolia) Extract Addition to The Quality of Catfish (Pangasius hypopthalmus) By Smoked Fish During Storage Ilhamdy, Aidil Fadli; Edison, Edison; Sumarto, Sumarto
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.786

Abstract

The experiment was conducted from to May-June 2010. Research purposes were to determine the effect of noni extract to improve the storability of catfish (Pangasius hypopthalmus) smoked fish during storage. Noni extract concentration used 0 kg, 1 kg, 2 kg and 3 kg. While groups of storage 0 days, 7 days, 14 days, 21 days and 28 days. Parameters measured were an organoleptic score, peroxide value, analysis of water content and identification of fungi. The results, from the identification of fungi using the parameter of noni extract 3 kg can be maintained for 28 days, with high organoleptic value and the low moisture and peroxide values.
Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase Suhandana, Made; Nurhayati, Tati
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.787

Abstract

Fish was a highly perishable product. The deterioration of fish quality was followed by modification of biochemical components. These Biochemical components include a total volatile base, glycogen, cathepsin activity, and water holding capacity. The objective of this study was to determine the changes of biochemical components in fish deterioration quality. The highest TVB value showed on post rigor phase (38,40 mg N/100 g). The highest glycogen content showed on pre-rigor phase (765,1707 mg/ml). The decreasing of cathepsin activity showed on rigor mortis until post rigor phase, 0,0285 U/ml to 0,0095 U/ml. The ability fresh fish to retain water (76,39%) from total moisture content (76,89%).
Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin Manurung, Estherella; Suhandana, Made; Putri, Raja Marwita Sari
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.788

Abstract

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.
Estimated Shelf Life Beverage Powders Sea Slug (Discodoris sp.) with Accelerated Shelf Life Test (ASLT) Method: Arrhenius Model Putri, Raja Marwita Sari; Nurjanah, Nurjanah; Tarman, Kustiariyah
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.789

Abstract

The Arrhenius model ASLT method is widely used to estimate the shelf life of food products that are easily damaged by the effects of chemical reactions, including fat oxidation, Maillard reactions, protein denaturation and so on. The aim of this study was to determine the best shelf life through stability testing. Testing shelf life was done by acceleration time or acceleration model using Arrhenius method. During the storage period, the product was stored in three different temperature conditions, ie, 30 ° C, 35 ° C and 45 ° C. Stability test performed on every 7 days observation of water content test (aw). Estimation of shelf life based on the critical parameter that is water activity value (aw) hence can be known save age of functional beverage powders sea slug of T2 have a longer shelf life when compared with  T1.
Characterization and Bioactive Compound Analysis of Meretrix meretrix Linnaeus Apriandi, Azwin; Tarman, Kustiariyah; Sugita, Purwantiningsih
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.826

Abstract

Meretrix meretrix was one of gastropods seawater has been used by people as a food. These shells are still categorized of bycatch and have not explored the benefits. This study aimed to characterize and analyze the content of bioactive Meretrix meretrix. This research was conducted morphological characterization shellfish sensory, measurement of yield, the content of the proximate analysis, heavy metals and analysis of bioactive compounds from the extracts of water and methanol. Observation found that the Meretrix meretrix has a yellowish white color with black bars at the end of the shell and the white meat and chewy with a yield of meat and shells of 11.09% and 69.85%. Analysis of water content, ash, fat, protein, and carbohydrates respectively by 79.99%, 1.50%, 0.22%, 9.42%, and 8.81%. Heavy metal obtained  8x10-4 ppm Hg content, 13x10-4 ppm Pb, Cd, and Cu 45x10-4 and 88x10-4 ppm. Bioactive compounds in water and methanol extract of shellfish Lamis including alkaloids, steroids, and saponins.
The Content of Vitamin C and E on Seaweed Porridge Eucheuma cottonii and Turbinaria conoides Yanuarti, Rini; Nurjanah, Nurjanah; Anwar, Effionora; Pratama, Ginanjar
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Seaweed was a source of vitamin C and E. They were an antioxidant contained in seaweed. The objective of this study was to determine of vitamins (C and E) in the seaweed porridge of E. cottonii and T. conoides were thought to have potential as raw material for making sunscreen cream. The methods were included total microbial analysis, vitamin C and E analysis on seaweed porridge. The results of a total microbial assay on E. cottonii was 8,7x103 colony/g while on T. conoides was 3,5x104 colony/g. They were the safe category of microbial test. The content of vitamin C on E. cottonii and T. conoides (1: 1) on seaweed porridge was 0,07 mg/100 gram, while vitamin E content obtained is 10 mg/100 gram.
Study of Noni (Morinda citrifolia) Extract Addition to The Quality of Catfish (Pangasius hypopthalmus) By Smoked Fish During Storage Ilhamdy, Aidil Fadli; Edison, Edison; Sumarto, Sumarto
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.828

Abstract

The experiment was conducted from to May-June 2010. Research purposes were to determine the effect of noni extract to improve the storability of catfish (Pangasius hypopthalmus) smoked fish during storage. Noni extract concentration used 0 kg, 1 kg, 2 kg and 3 kg. While groups of storage 0 days, 7 days, 14 days, 21 days and 28 days. Parameters measured were an organoleptic score, peroxide value, analysis of water content and identification of fungi. The results, from the identification of fungi using the parameter of noni extract 3 kg can be maintained for 28 days, with high organoleptic value and the low moisture and peroxide values.
Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase Suhandana, Made; Nurhayati, Tati
Marinade Vol 1 No 01 (2018): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3345/marinade.v1i01.829

Abstract

Fish was a highly perishable product. The deterioration of fish quality was followed by modification of biochemical components. These Biochemical components include a total volatile base, glycogen, cathepsin activity, and water holding capacity. The objective of this study was to determine the changes of biochemical components in fish deterioration quality. The highest TVB value showed on post rigor phase (38,40 mg N/100 g). The highest glycogen content showed on pre-rigor phase (765,1707 mg/ml). The decreasing of cathepsin activity showed on rigor mortis until post rigor phase, 0,0285 U/ml to 0,0095 U/ml. The ability fresh fish to retain water (76,39%) from total moisture content (76,89%).

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