PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP

Litaay, Christina

doi:10.29244/jitkt.v14i2.39941

Cited by 7 publications

(6 citation statements)

References 17 publications

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“…Cooling is the handling commonly used in fish to slow down damage to fishing products. In addition to good handling as well uses a cold chain system and prioritizes sanitation and hygiene [15] .…”

Section: Shelf Life Test Using Arrhenius Methods Of Canned Lemuru Fis...mentioning

confidence: 99%

Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Adhamatika,

Wijaya,

Kurnia Novita Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Canned fish is one of TEFA Fish Canning’s products that has potential in Indonesia, however consumption of canned fish in Indonesia is still relatively low than the other countries. One of the problems that often occurs with canned fish products from TEFA Fish Canning is the lack of product variations are limited only to tomato and chili sauce. One of the canned fish that has the potential to be developed is lemuru fish with yellow spices in cans by combining canning technology and a touch of typical Indonesian processing in yellow spices. The objectives of the research were (a) to see the formulation and nutritional value of yellow spiced lemuru fish products in canned packaging, (b) to assess the product’s sensory quality to determine market acceptance, and (c) to determine the best yellow spiced lemuru fish formulation using the Multiple Attribute method. This research was carried out using a Completely Randomized Design (CRD) with 5 formulations of yellow spiced lemuru fish being tested including lemuru fish with pesmol seasoning, lemuru fish with rujak seasoning, lemuru woku fish, lemuru fish with rujak basil seasoning, and lemuru fish with pesmol basil. The parameters tested include physical, chemical and organoleptic characteristics. Parameters for determining the best treatment include color (L*, a*, & b*), pH, salinity, hedonic test (aroma, color, taste, texture, & overall) and hedonic quality test (aroma, color, taste, texture, & whole). The test results show that canned yellow spiced lemuru fish with formulation 3, namely woku lemuru fish, is the sample with the best parameter attributes, namely with values L* = 50.88, a* = 29.03, b* = 54.23, pH = 6, 32, salinity = 1.09, hedonic color = 4.24, aroma = 3.92, taste = 3.68, texture = 3.84, and overall = 4.20. The final results will show yellow spiced lemuru fish as a new canned fish product at TEFA Fish Canning with a recommended shelf life that has been tested using Arrhenius Method. Based on the Arrhenius test, canned lemuru fish with yellow spices can be stored at 30°C for 224 days. The novelty brought about in this research is the formulation of yellow spiced lemuru fish products in cans which can be used as a new product for TEFA Fish Canning as a solution to the problem of minimal product variety.

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Section: Shelf Life Test Using Arrhenius Methods Of Canned Lemuru Fis...mentioning

confidence: 99%

Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Adhamatika,

Wijaya,

Kurnia Novita Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Selain itu harga yang terjangkau menjadikan tingginya minat untuk mengonsumsi nila (Nofyan, dkk., 2015). Untuk mencukupi permintaan pasar yang tinggi, pembudidaya berusaha memaksimalkan produktivitasnya dengan melakukan budidaya secara intensif yang berkaitan dengan padat tebar yang tinggi dan jumlah penggunaan pakan buatan yang lebih banyak (Litaay, 2022).…”

Section: Pendahuluanunclassified

Fortifikasi Tepung Daun Pepaya pada Pakan untuk Stimulasi Pertumbuhan Ikan Nila (Oreochromis niloticus)

Yusdalifa Ekayanti Yunus,

Ummu Kaltsum SC,

Fauzia Nur

et al. 2024

JGT

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One of the fundamental problems in tilapia aquaculture is the decline in water quality in the hatchery. The seed stage is more vulnerable to environmental changes that can reduce the gowth process of seeds and will further cause death. This study aims to determine the effect of fortification of papaya leaf flour (Carica papaya L.) to stimulate tilapia gowth. This study used an experimental method to treat different doses of papaya leaf flour mixed into the feed, namely 0%, 2%, 4%, and 6%, with the test animals used as tilapia seeds measuring 1.4 gams with a length of 3.2 cm. The proximate test results showed that the moisture, ash, crude fat, crude protein, crude fiber, and BETN content were suitable for tilapia fish needs. After 30 days of rearing with the test feed, there was an effect on the specific gowth rate parameters on day 15 and day 30 and the average absolute gowth. The best specific gowth rate (SG) at a dose of 2% was obtained at 6.606% on day 15 and 4.400% on day 30. The best average absolute gowth was obtained at 2% dose feeding with tilapia weight of 6.606 gams and length of 4.400 cm.

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“…Sehingga, perlakuan membalikkan posisi rak membantu meratakan distribusi suhu pada bahan yang dikeringkan agar kadar air yang di dapat merata. Semakin besar suhu yang diterima suatu bahan, maka kadar air dalam suatu bahan tersebut akan semakin berkurang (Litaay, 2022).…”

Section: Gambar 8 Kadar Air Akhirunclassified

PENGENDALIAN SUHU RUANG PADA MESIN PENGERING VERTIKAL TIPE RAK (VERTICAL TRAY DRYER) DALAM PENGERINGAN BIJI JAGUNG (Zea mays L.)

Soekarno

Nadzirah

Indarto

et al. 2023

JRPB

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Penelitian ini bertujuan untuk mengevaluasi kinerja panas pada pengering rak untuk mendukung proses penyediaan benih jagung. Penelitian bekerja sama dengan petani Kecamatan Wuluhan yang bermitra dengan perusahaan penyedia benih PT. East West Seed Indonesia. Pengering rak yang sudah dibuat terdiri atas sumber pemanas, blower, rak, dinding dalam dan luar, rangka, lubang pengeluaran udara, thermostat dan alat ukur temperatur secara digital; panas tersirkulasi dalam rak secara zig-zag. Panas dalam ruang pengering diukur

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PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP

Cited by 7 publications

References 17 publications

Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Fortifikasi Tepung Daun Pepaya pada Pakan untuk Stimulasi Pertumbuhan Ikan Nila (Oreochromis niloticus)

PENGENDALIAN SUHU RUANG PADA MESIN PENGERING VERTIKAL TIPE RAK (VERTICAL TRAY DRYER) DALAM PENGERINGAN BIJI JAGUNG (Zea mays L.)

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