KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis, L.) ASAP DARI TEMPAT PENGASAPAN DESA GIRIAN ATAS YANG DIKEMAS VAKUM DAN NON VAKUM SELAMA PENYIMPANAN DINGIN

Angela, Gabriella Christy; Mentang, Feny; Sanger, Gareth J.

doi:10.35800/mthp.3.2.2015.9219

Cited by 12 publications

(14 citation statements)

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“…Menurut hasil penelitian Angela et al [7], menunjukkan pada produk yang dikemas vakum menunjukkan jumlah bakteri lebih rendah, hal ini kemungkinan disebabkan karena tidak tersedianya oksigen untuk kebutuhan metabolisme dari bakteri, sehingga menghampat pertumbuhan bakteri aerobik walaupun kadar air yang dikandung produk cukup untuk aktifitas bakteri.…”

Section: Hasil Dan Pembahasan Uji Kualitas Mikrobiologi (Total Bakteri)unclassified

“…Angela et al [7] menyatakan kehadiran mikroorganisme pada ikan juga mengakibatkan perubahan bau. Bau tersebut timbul akibat timbulnya amoniak (NH3) pada degradasi protein dan gas H2S pada degradasi protein yang mengandung unsur sulfur oleh bakteri pembentuk gas H2S.…”

Section: Suhu Dinginunclassified

“…Aktivitas bakteri maupun enzimatis mengakibatkan degradasi jaringan pengikat yang menyebabkan penurunan nilai tekstur sehingga menjadi lunak. Mikroba yang ada menghasilkan benang-benang jamur dan lendir-lendir yang membuat nilai bau, tekstur dan penampakan semakin rendah [7]. Berdasarkan penilaian panelis, parameter tekstur masih dalam kriteria yang baik adalah produk yang dikemas vakum dengan lama penyimpanan sampai tujuh hari dan produk yang tidak dikemas vakum hanya sampai penyimpanan 0 hari masih disukai panelis.…”

Section: Suhu Bekuunclassified

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Peningkatan Keamanan Pangan Dan Kualitas Organoleptik Ikan Asap Khas Desa Karangsari Tuban Melalui Induksi Pengemas Vakum

Nurdiani¹

2020

jfmr

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Produksi ikan asap di Kabupaten Tuban tumbuh secara signifikan karena lokasi penjualannya dekat lokasi wisata. Salah satu kawasan penghasil ikan asap ini beradadi Desa Karangsari, Tuban. Permasalahan keamanan pangan masih belum diperhatikan oleh para produsen ikan asap yang terlihat dari tampilan produk dalam keranjang terbuka dan pengemasan yang seadanya. Hal ini mempengaruhi daya simpan produk yang hanya bertahan 1-2 hari. Oleh karena itu, penelitian ini bertujuan untuk meningkatkan kualitas produk ikan asap (mikrobiologi dan organoleptik) melalui induksi teknologi pengemasan vakum pada kelompok usaha pengasapan ikan. Metode pengujian sampel menggunakan metode Total Plate Count (TPC) untuk mengukur jumlah bakteri pada sampel dan Uji Hedonik untuk menentukan tingkat kesukaan terhadap sampel ikan asap. Hasil uji TPC menunjukkan pada sampel ikan asap pada suhu ruang memiliki nilai TPC sebesar 3,50 x 10 6 CFU/gr, sedangkan pada suhu dingin dan beku nilai TPC adalah 0 CFU/gr. Hasil uji hedonik menunjukkan tingkat kesukaan panelis paling tinggi pada produk ikan asap terdapat pada perlakuan sampel yang dikemas vakum dan di bekukan dengan nilai organoleptik dari skala kenampakan 8,2; bau 8,2; rasa 7,46; dan tekstur 7,66. Kombinasi antara pengemasan vakum dan penyimpanan pada suhu dingin dan beku dapat menghambat pertumbuhan bakteri secara optimal. Dilihat dari hasil uji TPC menunjukkan penyimpanan pada produk ikan asap dengan dikemas vakum dan di bekukan memiliki masa simpan sampai hari ke 30. Pengemasan vakum terbukti dapat mempertahankan kualitas dan meningkatkan keamanan pangan produk ikan asap tradisional khas Tuban.

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Section: Hasil Dan Pembahasan Uji Kualitas Mikrobiologi (Total Bakteri)unclassified

Section: Suhu Dinginunclassified

Section: Suhu Bekuunclassified

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Peningkatan Keamanan Pangan Dan Kualitas Organoleptik Ikan Asap Khas Desa Karangsari Tuban Melalui Induksi Pengemas Vakum

Nurdiani¹

2020

jfmr

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“…Sub sektor perikanan dan peternakan merupakan andalan utama sumber pangan dan gizi bagi masyarakat Indonesia. Ikan, selain merupakan sumber protein, juga diakui sebagai functional food, yang mempunyai arti penting bagi kesehatan karena mengandung asam lemak tidak jenuh berantai panjang, vitamin serta makro dan mikro mineral [1]. Potensi sumberdaya perikanan Indonesia yang sangat besar, diperkirakan potensi lestari perikanan Indonesia mencapai 6,7 juta ton/tahun.…”

Section: Pendahuluanunclassified

Pkm Kelompok Nelayan Pengolah Ikan Pari Asap

Harlina

Hadijah

2017

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Stingray is a fish that is non-economical and less delicious when it is consumed fresh, but when it is processedby fogging, then the taste will be very delicious and popular among the community.So the smoked stingray is one of thetypical and popular products in Jeneponty regency. The processing of smoked stingrays in Jeneponto Regency is locatedin ToreangSubdistrict, namely "Pari Jaya" Business Group and in Arungkeke Sub-district the group named "PariIndah" Business Group. These two groups are partners in thiscommunity servicesprogram. The biggest problem faced bythe community is the amount of production is still meager.This is because, in the smoked process, it only uses the smokefrom the kitchen stove with an open system so that fumigation is not running perfectlyand it resultsthe quality of stingraysmoke is still very low and not hygienic.Moreover,it is directly marketed without packaging, and cash flow is managingwell. Through this community servicesprogram, partners are provided with training and assistance in the application ofclosed-loop fogging technology. So that the smoked stingrays produced will be durable, safe, nutritious and hygienic. Inaddition, partners are built in the diversification of processed products of smoked stingrays, packaging techniques so thepackaging is attractive. It is expected to have competitive power in the marketbe able to apply business management well.The results of this activity can generallybe concluded that stingray curing technique by using closed system can beaccepted by the partner group because the process of smoked stingray is more quickly mature, the procedure is easier andmore hygienic. The packaging of smoked stingray products is more interesting and more durable

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“…Meanwhile, the lowest score was given to the tilapia fillets processed by traditional smoking, with scores of 3.4 -4.5, means that the fillet showed less attractive and dull appearance. According to Angela, Mentang and Sanger (2015) colour is one of aspect that influenced the panelist acceptance to the parameter of appearance, and the ideal and attractive colour of smoked fish is yellowish gold. In the experiment, the low score given by panelist to the product mainly due to uneven yellowish gold colour appeared in the fillet surface because of fluctuated heat received by the fillets thus made the fillets were less attractive.…”

Section: Attribute Score Of Smoked Tilapia Filletsmentioning

confidence: 99%

Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil

Ikasari

Suryanti

Suryaningrum

2017

Squalen Bull. Marine Fisheries Postharvest Biotech.

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The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process and enriched with olive oil. Smoked fish were made using the following method: the fish were fasted overnight, shocked with cold water (4-5 oC) and then slaughtered and filleted. The fillets were soaked for 30 minutes in a brine solution containing spices and 5% (v/v) of liquid smoke. 5% (v/v) of olive oil was added into the solution and compared with control without olive oil addition. After 30 minutes, fish were cleaned from the spices using water and smoked at a temperature of 80 oC for 4-5 hours. The drying process was conducted in two different methods, i.e using oven-drying and traditional smoking. The smoked tilapia products were analyzed for proximate composition and sensory profiles. The result showed that addition of olive oil and methods of drying affected the proximate composition as well as sensory characteristics of the tilapia fillets. The fillets with addition of 5% olive oil and processed with oven-drying were considered as the best treatment due to low moisture content but high ash, fat and protein contents with 45.6±0.4%; 6.8±0.1%; 7.9±0.1% and 82±1.6%, respectively. Based on panelist evaluation, the fillets with 5% olive oil and processed with oven-drying also had high performances in appearance and texture.

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KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis, L.) ASAP DARI TEMPAT PENGASAPAN DESA GIRIAN ATAS YANG DIKEMAS VAKUM DAN NON VAKUM SELAMA PENYIMPANAN DINGIN

Cited by 12 publications

References 0 publications

Peningkatan Keamanan Pangan Dan Kualitas Organoleptik Ikan Asap Khas Desa Karangsari Tuban Melalui Induksi Pengemas Vakum

Peningkatan Keamanan Pangan Dan Kualitas Organoleptik Ikan Asap Khas Desa Karangsari Tuban Melalui Induksi Pengemas Vakum

Pkm Kelompok Nelayan Pengolah Ikan Pari Asap

Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil

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