Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen

Ikasari, Diah; Suryaningrum, Theresia Dwi; Arti, Inti Mulyo; Supriyadi, Supriyadi

doi:10.15578/jpbkp.v12i1.342

Cited by 9 publications

(10 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chen [12] and Al-Muhtaseb et al [13] reported that the Oswin model was suitable for a food product with high carbohydrate, starch, meat, and vegetables. At the same time, model Chen-Clayton was found in almost all food products with various aw [14].…”

Section: The Fitting Of Various Models To Moisture Sorption Isotherm ...mentioning

confidence: 87%

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Setyawan

Clarissa

Purwani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Cassava, rice, sorghum, and sago flour can be mixed into composite flour. The properties of composite flour easily absorb water, so it is necessary to know the isotherm sorption through various models, such as Brunauer-Emmet-Teller (BET), Oswin, Hasley, Henderson, Caurie, Chen-Clayton and Guggenheim, Anderson, and Boer (GAB). Information on the sorption properties of foods is of great importance in food dehydration, especially in the quantitative approach to predicting the shelf life of dried foods such as flour. This research aims to determine the sorption isotherms of composite flour experimentally and evaluate the suitability of various mathematical models for fitting the isotherms. Samples were stored at 28 ± 2 ° C with various water activity conditions (aw 0.05-0.97). The results showed that the moisture sorption isotherm of composite flour followed the sigmoid type II behavior frequently found in dry food products. The behavior of composite flour (Formula A and C) equilibrium moisture in the study was satisfactorily described by means of the moisture sorption isotherm of Oswin model with MRD value respectively is 5.64 and 4.93. While the behavior equilibrium moisture for other flour (Formula B and D) was precisely depicted by means of the moisture sorption isotherm of Chen Clayton model with MRD value respectively is 5.08 and 3.39.

show abstract

Section: The Fitting Of Various Models To Moisture Sorption Isotherm ...mentioning

confidence: 87%

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Setyawan

Clarissa

Purwani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Beberapa hasil penelitian sebelumnya menyebutkan bahwa hasil pendugaan umur simpan pada kerupuk ikan bervariasi yaitu pada kisaran 4 hingga 10 bulan (Ikasari, Suryaningrum, Arti, Supriyadi, 2017;Sunyoto, M. 2017). Namun belum ada data ilmiah tentang pendugaan umur simpan pada kerupuk tulang ikan, hasil penelitian sebelumnya terkait kerupuk tulang ikan hanya menyajikan data ilmiah karakteristik fisik, kimia dan sifat organoleptiknya saja (Fajaria, Rohmayanti, Kusumaningrum, 2019;Indriani, M. 2020).…”

Section: Pendahuluanunclassified

Pendugaan Umur Simpan Kerupuk Tulang Ikan Tenggiri (Scomberomorus commerson) dengan Proses Penirisan dan Tanpa Penirisan dengan Metode Akselerasi Kadar Air Kritis

Hasanah¹,

Siregar²,

Meutia³

et al. 2021

J.Wart.Industri.Has.Pertan.

View full text Add to dashboard Cite

ABSTRAK: Kerupuk rentan mengalami penurunan mutu, salah satunya dari parameter kerenyahan. Perbedaan proses produksi dapat memengaruhi umur simpan produk. Salah satu produk yang dapat memberikan perbedaan adalah proses penirisan minyak dengan alat spinner. Tujuan penelitian ini adalah untuk membandingkan umur simpan kerupuk tulang ikan tenggiri yang melalui proses penirisan dan tanpa penirisan minyak. Penelitian dilakukan dengan metode akselerasi dipercepat dengan kadar air sebagai parameter kritis. Penentuan kadar air dilakukan dengan metode oven (gravimetri). Hasil penelitian menunjukkan bahwa proses penirisan minyak mempengaruhi umur simpan produk, yaitu 5 bulan untuk produk yang melalui proses penirisan dengan kadar air kritis 0,0840 g H2O/g padatan kering, dan 4,1 bulan untuk produk tanpa melalui proses penirisan dengan kadar air kritis 0,0769 g H2O/g padatan kering.Kata kunci: ASLT, kadar air kritis, kerupuk, tulang ikan tenggiri, umur simpan ABSTRACT: Crackers were susceptible to quality degradation, one of which was from the crispness parameter. The difference in production process could affect the product's shelflife. One of the process that could make the difference was the process of draining oil on crackers with spinner machine. The objective of this research was to compare the shelf-life of mackerel (Scomberomorus commerson) fish bone crackers with and without oil-draining process. This research was conducted by Accelerated Shelf-life Testing (ASLT) method with moisture content as critical parameter. The determination of moisture content was conducted by oven method (gravimetric). The result showed that oil-draining process affect the product's shelf-life; 5.0 month for the one that went through the process with critical moisture content of 0.0840 g H2O/g dried solid and 4.1 month for the one that didn't go through the process with critical moisture content of 0.0769 g H2O/g dried solid.

show abstract

“…Pengemas plastik yang direkomendasi adalah jenis Polypropylene (PP) karena jenis plastik ini memiliki sifat Kuat, Ringan, daya tembus uap rendah, stabil terhadap suhu tinggi, memberi perlindungan yang baik terhadap reaksi kimia. Polypropylene (PP) merupakan salah satu jenis plastik lenier hidrokarbon polimer (CnH2n) yang memiliki daya regang tinggi, tahan bocor, pembatas (sedang) terhadap uap air, gas dan bau serta tidak terpengaruh oleh perubahan kelembaban [9]. Gambar 1 Tiga (tiga) Jenis Pengemasan Krupuk kulit Ikan siap untuk di simpan Untuk Analisa Kadar Lemak yang berpengaruh adalah Faktor II (lama penyimpanan).…”

Section: Variabel Penelitianunclassified

Improvement in Quality and Food Safety of Fish Skin Crackers with the Right Packaging

Darmadai¹,

Edi²,

Sudiarta³

2020

Proceedings of the Proceedings of the 2nd Warmadewa Research and Development Seminar (WARDS), 27 June 2019, Denpasar-Bali, Indo

View full text Add to dashboard Cite

To improve the leading economic sector, Fishery and its processed industries needs to be optimized. Traditional industries need to enhance the quality and food safety from the process to the formation of products to compete favorably. This helps to provide quality assurance and food safety for consumers. Fish skin crackers are the products of home industry widely found in the Serangan village, Bali. Their production is carried out using various techniques. This study focuses on improving the quality and food safety of fish skin crackers with the right packaging. It aims to obtain the right type of packaging and the longest storage time of fish skin crackers with quality Microbiological, Chemical and Organoleptic analysis. The study used Experimental Method with three types of packaging and storage for three months. The chemical and microbial observations were carried every month. The results showed that the best packaging was Polypropylene Plastic Mica (M) with three months of storage, which was the longest. The Quality value include Total Plate Count (ALT) of 2.1 x 104 cfu / gr sample, Moisture Content of 9,972%, Fat Content of 8,400%, Total Volatile Bases (TVB) Content of 3,340 (mg N%), Protein Content of 78,390%, and Subjective Value of 7 (Preferred). Although fish skin crackers are the products of home industry, there is need to pay attention to food safety, starting from the preparation of raw materials to the storage process with recommended packaging.

show abstract

Pendugaan Umur Simpan Kerupuk Ikan Lele Dumbo (Clarias gariepinus) Panggang dalam Kemasan Plastik Metalik dan Polipropilen

Cited by 9 publications

References 5 publications

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Pendugaan Umur Simpan Kerupuk Tulang Ikan Tenggiri (Scomberomorus commerson) dengan Proses Penirisan dan Tanpa Penirisan dengan Metode Akselerasi Kadar Air Kritis

Improvement in Quality and Food Safety of Fish Skin Crackers with the Right Packaging

Contact Info

Product

Resources

About