Sifat Sensoris, Kimia dan Warna, Ronto pada Konsentrasi Garam dan Nasi yang Berbeda

Soetikno, Nooryantini; Ristiarini, Susana; Khairina, Rita

doi:10.17844/jphpi.v21i1.21451

Cited by 5 publications

(6 citation statements)

References 2 publications

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“…Cincalok is a traditional side dish from West Kalimantan, Indonesia. In South Kalimantan, Indonesia, cincalok is also called ronto (Khairina et al 2016 a ;Khairina et al 2016 b ; Khairina et al 2017;Soetikno et al 2018). Beside in Indonesia, it can be found in Malaysia (known as cincaluk) and Philippine (known as Bagoong Alamang) (Hajar and Hamid 2013).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Nofiani

Ardiningsih

2018

Jurnal PHPI

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Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to assess the quality and safety of the commercial cincalok products of West Kalimantan based on their physicochemical and microbiological properties. Seven commercial cincalok products collected from the traditional market of West Kalimantan were analyzed physicochemical (moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content) and microbiological (total number of mesophilic aerobic bacteria (TMABs), total halotolerant bacteria (THBs), endospores bacteria, lactic acid bacteria (LABs), fungi, Enterobacteriaceae, Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus) properties. The mean of moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content for 7 samples was 67.59%, 5.16, 0.60 mM/g, 1.75%, 10.56%, 1.30%, 0.49% and 0.59%, respectively. The mean of TMABs, THBs, endospores bacteria, LABs, fungi, and Enterobacteriaceae for 7 samples was 1.19-5.18 log CFU/g and 1.76 log CFU/g, respectively, while B. cereus, C. perfringens, and S. aureus were not detected for all of the samples. The results showed high variation of physicochemical and microbiological properties of the products. Some of the products are safe to ate without cooked but the other still contain pathogenic bacteria such as some of the enterobacteriaceae strains.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Nofiani

Ardiningsih

2018

Jurnal PHPI

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“…A total of 20 grams of sambal ronto samples from the 4 treatments studied were presented on the observation plate. Organoleptic properties testing was carried out using the hedonic test (Setyaningsih et al, 2010). Panelists were asked to rate color, taste, aroma, and appearance by showing their likes ranging from 1 (dislike) to 5 (very like).…”

Section: Sample Testingmentioning

confidence: 99%

“…The pH value of the sambal ronto is already close to the pH value required by the SNI. (Sarina et al, 2010) chili shrimp paste is a balance between spiciness, salty, and sour taste. The addition of kalamansi orange liquid is known to be able to adjust the pH of chili shrimp paste to a pH value of 4 and the panelists liked it.…”

Section: Chemical Properties Of Sambal Rontomentioning

confidence: 99%

“…Spices contain antioxidant, anti-bacterial, anti-inflammatory, anti-yeast, antiseptic, anticancer and antibiotic substances that make the spices last longer (Muchtadi et al, 2010). Sarina et al (2010) reported that there is a relationship between pH and sensory uptake in chilli shrimp paste. Panelists gave acceptance values for chilli shrimp paste of 6.5 -7 with a pH of 4 and 4.5.…”

Section: Organoleptic Properties Of Sambal Rontomentioning

confidence: 99%

“…Sambal is one of the typical Indonesian culinary delights that are loved by all people. According to Sarina et al (2010) sambal is a favorite product in many countries in Southeast Asia such as Malaysia, Singapore and Thailand. Sambal terasi is the daily diet for every household in Indonesia.…”

Section: Introductionmentioning

confidence: 99%

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Chemical and Organoleptic Characteristics of Sambal Ronto

Khairina

Khotimah

Yazid

et al. 2021

IJATF

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This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.

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Pengaruh penambahan garam pada kornet ikan lele (Clarias sp.)

Ridhowati,

Septrina

2024

JPHPI

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Kornet ikan lele merupakan salah satu diversifikasi produk curing. Penambahan garam yang berbeda melalui proses curing dapat memengaruhi sifat kimia dan fisik kornet ikan lele. Penelitian ini bertujuan untuk menentukan konsentrasi penambahan terbaik penambahan garam pada kornet ikan lele berdasarkan parameter warna, hardness, aw, dan profil protein. Kornet ikan lele diproses melalui teknologi curing dengan penambahan garam, yaitu 0; 0,75; 1,5; dan 2 g. Parameter yang diamati meliputi uji warna (lightness (L), redness/greeness (a), dan yellowness/blueness (b)), hardness, aw, dan profil protein menggunakan Sodium Dodecyl Sulfate-Polyacrilamide Gel Electrophoresis (SDS PAGE). Hasil penelitian menunjukkan perlakuan garam yang berbeda tidak berpengaruh nyata terhadap nilai L (49,70-53,06), tetapi berpengaruh nyata terhadap nilai a (12,23-26,60) dan b (7,54–12,29), hardness (56,41-102,53 gf), serta aktivitas aw (0,74-0,82). Profil protein kornet ikan lele terdiri atas protein miofibril, kolagen, sarkoplasma, mioglobin, dan protease. Perlakuan penambahan garam 2 g merupakan perlakuan terbaik dengan nilai L (49,70), a (26,60), b (7,54), hardness (102,53 gf), dan aw (0,74).

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Sifat Sensoris, Kimia dan Warna, Ronto pada Konsentrasi Garam dan Nasi yang Berbeda

Cited by 5 publications

References 2 publications

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Chemical and Organoleptic Characteristics of Sambal Ronto

Pengaruh penambahan garam pada kornet ikan lele (Clarias sp.)

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