Pengaruh Perbedaan Proses Fermentasi Terhadap Karakteristik Fisik dan Kimia Kecap Ikan Sepat Siam (Trichogaster pectoralis)

Sari, Suci Indah; Widiastuti, Indah; Lestari, Shanti Dwita

doi:10.36706/fishtech.v7i1.5979

Cited by 8 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The factors thought to have an effect on product quality were drying duration, tray height, tray rotation, drying layer material, rack quantity, tool capacity, and the combination of drying duration and tool capacity. The control factor level was determined on the basis of (Riansyah et al, 2013;Sulistyo & Hardanto, 2010;Tambosoe et al, 2010;Kustoyo, 2011;Mukkun & Dana, 2016Setyoko & Atmanto, 2013, and the results of the discussion. The control factors and interactions that affect fish quality are presented in Table 3.…”

Section: Experimental Planningmentioning

confidence: 99%

optimization of a Bilih fish drying system using the technique for order preference by similarity to ideal solution (TOPSIS)

Apsari

Parkhan²,

Purnomo³

et al. 2023

irjeis

View full text Add to dashboard Cite

The quality of dried Bilih fish can be determined on the basis of its water and protein content. The dried Bilih fish produced by Small Medium Enterprise (MSE) Mina Lestari has a high water content of 24% and a low protein content of 35%. These problems were addressed using a proposed parabolic-type drying machine, whose operating system is affected by drying duration, drying tray height, tray rotation, drying layer material and rack quantity and capacity. The results showed that water content decreased to 11.98% and that protein concentration increased to 64.02%. The sensitivity analysis indicated that changes in the values of quality attributes were minimally sensitive to alterations in the weights attached to water and protein content. The optimal combination of factor levels would remain consistent even under a weight of ≤0.83286 ascribed to water content, indicating that a weight ranging from 0 to 0.83286 for this substance exhibits little sensitivity to the initial decision on level factors.

show abstract

Section: Experimental Planningmentioning

confidence: 99%

optimization of a Bilih fish drying system using the technique for order preference by similarity to ideal solution (TOPSIS)

Apsari

Parkhan²,

Purnomo³

et al. 2023

irjeis

View full text Add to dashboard Cite

show abstract

“…Hal yang sama juga dilaporkan oleh Nasution (2019), bahwa kecap asin udang rebon dengan lama fermentasi yang berbeda (hari ke-20, 30, dan 40) menghasilkan kadar abu pada masing-masing sebesar 18.26 %, 18.55 %, dan 18.56 %. Selain itu, Sari et al (2018) melaporkan, bahwa kecap ikan sepat siam dengan lama waktu fermentasi yang berbeda (hari ke-30, 60, dan 90) menghasilkan nilai kadar abu masingmasing adalah sebesar 22.74%, 23.49%, dan 23.82%. Dapat dilihat pada hasil penelitian Nasution (2019) dan Sari et al (2018) nilai kadar abu pada kecap asin udang rebon dan kecap ikan sepat siam pada masing-masing lama fermentasi mengalami peningkatan nilai kadar abu selama fermentasi namun kadar abu yang dihasilkan tidak berbeda jauh.…”

Section: Kadar Abuunclassified

“…Selain itu, Sari et al (2018) melaporkan, bahwa kecap ikan sepat siam dengan lama waktu fermentasi yang berbeda (hari ke-30, 60, dan 90) menghasilkan nilai kadar abu masingmasing adalah sebesar 22.74%, 23.49%, dan 23.82%. Dapat dilihat pada hasil penelitian Nasution (2019) dan Sari et al (2018) nilai kadar abu pada kecap asin udang rebon dan kecap ikan sepat siam pada masing-masing lama fermentasi mengalami peningkatan nilai kadar abu selama fermentasi namun kadar abu yang dihasilkan tidak berbeda jauh. Rendahnya kadar abu pada fermentasi hari ke-7 dikarenakan sedikitnya mineralmineral yang terurai dari proses hidrolisis.…”

Section: Kadar Abuunclassified

“…Nilai kadar abu kecap bulu babi berbanding lurus dengan nilai kadar protein, dimana semakin meningkatnya kadar protein maka kadar abu juga akan meningkat. Hal yang sama dilaporkan oleh Sari et al (2018) bahwa kadar abu akan mengalami peningkatan seiring dengan lamanya waktu fermentasi dikarenakan banyaknya protein yang terurai dalam proses hidrolisis enzimatis menyebabkan mineral-mineral anorganik yang terlepas pada produk fermentasi yang dihasilkan. Selain itu, Wijayanti et al (2015) juga menambahkan bahwa penambahan garam selama proses fermentasi dapat meningkatkan mineralmineral pada produk fermentasi.…”

Section: Kadar Abuunclassified

“…Rendahnya kadar protein kecap bulu babi rendah diduga karena selama proses fermentasi terjadinya pemecahan protein menjadi senyawa-senyawa yang lebih sederhana seperti peptida maupun asamasam amino. Hal ini sejalan dengan Sari et al (2018), bahwa penurunan kadar protein disebabkan karena terjadinya pemecahan protein selama fermentasi menjadi peptida. Selain itu, kadar protein juga dapat menurun akibat dari proses pemasakan dan penyaringan kecap karena sebagian protein diduga tertinggal pada sisa padatan hasil penyaringan (Wijayanti et al, 2015).…”

Section: Kadar Proteinunclassified

See 2 more Smart Citations

KARAKTERISTIK KIMIAWI KECAP BULU BABI (Diadema setosum) DENGAN LAMA FERMENTASI YANG BERBEDA

Milla¹,

Meiyasa²

2022

Marinade

View full text Add to dashboard Cite

Sea urchin (Diadema setosum) is one type of marine biota that can be used as a food source. The processing of sea urchins as fermented food, especially soy sauce products, has not been reported until now, while it is known that sea urchins have good nutrition. The purpose of this study was to evaluate chemical compositions such as pH, moisture content, ash content, fat content, protein content, carbohydrates in sea urchin soy sauce with different fermentation times. The results showed that the chemical composition of sea urchin (Diadema setosum) with different fermentation time had a pH value of 5.54 - 6.57, water content of 86.35 % - 87.28%, ash content of 3.55% - 3.64%, fat content of 3.78%. - 4.81%, protein content of 3.60% - 4.07%, and carbohydrates of 0.98%. Thus, this sea urchin soy sauce has the potential to be developed as a food additive

show abstract

Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder

Khairi,

Nuraisyah,

Sirajuddin

et al. 2024

J. Halal Sci. Res.

View full text Add to dashboard Cite

Aromatic citronella contains highly bioactive components that are easily degraded during processing and storage. Their stability decreases due to heat, light, and oxygen exposure. Encapsulation is one method to maintain the stability of bioactive components. This study aims to determine the content of protein, solubility, and water holding capacity (WHC) of aromatic citronella extracted and encapsulated by various maltodextrin concentrations and foam mat drying temperatures of catfish bone powder. The experimental design in this study used a completely randomized design (CRD) with two factors. Temperature variations in this study were 70°C and 80°C, and maltodextrin concentrations were 10% and 15%. Statistical analysis was performed with two-way ANOVA and continued with the DMRT (Duncan's Multiple Range Test) test at the significance level α = 5%. Total protein of encapsulated aromatic citronella extract on catfish bone powder ranged from 17.24-27.34%, solubility ranged from 34.53-55.64%, and WHC ranged from 4.49 – 43.03%. Maltodextrin concentration significantly affected protein content and WHC. Drying temperatures significantly affected the solubility of catfish bone powder with the addition of encapsulated aromatic citronella.

show abstract

Pengaruh Perbedaan Proses Fermentasi Terhadap Karakteristik Fisik dan Kimia Kecap Ikan Sepat Siam (Trichogaster pectoralis)

Cited by 8 publications

References 0 publications

optimization of a Bilih fish drying system using the technique for order preference by similarity to ideal solution (TOPSIS)

optimization of a Bilih fish drying system using the technique for order preference by similarity to ideal solution (TOPSIS)

KARAKTERISTIK KIMIAWI KECAP BULU BABI (Diadema setosum) DENGAN LAMA FERMENTASI YANG BERBEDA

Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder

Contact Info

Product

Resources

About