Wyniki wyszukiwania - Biblioteka Nauki

1

Effect of addition of locust bean gum on the characteristics of alginate grains

100%

Kuswandi R. S. S. , Pratama R. I. , Rostini I. , Afrianto E.

World News of Natural Sciences

|

2019

|

tom 26

61-71

EN

This research aims to determine the amount of addition of locust bean gum to produce the best characteristics of alginate grains. The research was conducted in January - February 2018 at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method that was used in this research is the experimental method with Completely Randomized Design with four treatments and three repititions. The parameters observed in this research include viscosity, gel strength, syneresis, stability, pH, water content, and ash content. The results of the research showed that the addition of locust bean gum in the alginate gel increases viscosity, gel strength, and decreases syneresis. The addition of 30% locust bean gum produced alginate grains with the best characteristics which had a viscosity of 337 cP, gel strength (), syneresis 3.10%, pH 3.10, moisture content 93.70%, and ash content 0.4%.

2

Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)

100%

Dinata T. , Pratama R. I. , Rizal A. , Rostini I.

World News of Natural Sciences

|

2019

|

tom 26

106-117

EN

Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.

3

Characterization of edible film from catfish (Pangasius sp.) surimi waste water with the addition sorbitol as plasticizer

100%

Tanjung M. R. , Rostini I. , Ismail M. R. , Pratama R. I.

World News of Natural Sciences

|

2020

|

tom 28

87-102

EN

This research aims are know and determine the best concentration of sorbitol as a plasticizer that produces the best edible film characteristics. This research was conducted at Laboratorium Pengolahan Hasil Perikanan, Faculty of Fisheries and Marine Science Universitas Padjadjaran. Research began in July to August 2019. The method used was a Completely Randomized Design (CRD) with 3 treatments and 3 repeat, namely treatments A (0.4%), B (1.2%), and C (2%). The parameters measured are thickness, tensile strength, percent elongation, transparency, moisture content, and solubility. The results showed that the addition of sorbitol had a significant influence on the characteristics of edible films. The best concentration is the addition of sorbitol 1.2% with 0.079 mm thickness value, 6.09 MPa tensile strength, 111.67% elongation, 4.37% and 95.63% transparency and clear degrees, 9.20% water content, and 35.56% solubility. Edible films in this research have met The Japanese Industrial Standard (JIS).

4

Composition of volatile flavor compounds from mackerel head broth and mackerel bone broth, Scomberomorus commerson (Lacepède, 1800)

100%

Pratama R. I. , Lana A. P. , Rostini I. , Rizal A.

World News of Natural Sciences

|

2019

|

tom 25

199-219

EN

Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.

5

Effect of Addition Glycerol Plasticizer to the Characteristics of Catfish (Pangasius sp.) Surimi Protein Edible Film

100%

Frasisca S. , Rostini I. , Suryana A. A. H. , Pratama R. I.

World News of Natural Sciences

|

2020

|

tom 30

|

nr 2

243-256

EN

Catfish (Pangasius sp.) is a freshwater fish commodity that is processed into filet. The development of the catfish fillet industry has generated a lot of waste. One of the uses is making surimi, but not all surimi produced is of high quality. Surimi is an intermediate product that has undergone a process of washing, pressing, and freezing. Surimi with low quality can be improved as raw material for making edible films. Edible film is a thin layer made of material that is safe for consumption and biodegradable. This research aims to determine the best concentration of glycerol as a plasticizer in the catfish surimi protein edible film and to determine the characteristics of the edible film produced. The method that was used in this research is the experimental method with Completely Randomized Design (CRD) with three treatments and three repeats of addition glycerol plasticizer concentrations are 0.6%, 0.8%, and 1.0%. The parameters observed were thickness, tensile strength, elongation, transparency, and solubility. The resulting data were analyzed using ANOVA and continued with the Duncan test (α = 5%). The results showed that edible film with the addition of 1.0% glycerol plasticizer concentration has the best characteristics based on Japanese Industrial Standard (JIS) and statistic analysis with a thickness of 0.068 mm, tensile strength of 402.02 kgf / cm2, elongation of 33.3%, clarity of 98.06% and transparency of 1.94.

6

Catch Comparison and Rate of Floating Liftnet at Different Time of Hauling in Pangandaran, West Java, Indonesia

100%

Apriliani I. M. , Dwipayana M. F. , Sunarto S. , Rostini I.

World News of Natural Sciences

|

2019

|

tom 22

168-173

EN

Pangandaran fishermen use various types of fishing gear to catch fish, one of which is a liftnet. Floating liftnet fishing in Pangandaran is usually carried out at night, especially during dark months so that fish and cructaceans can gather in the area, as such animals are attracted to light (positive phototactic properties). These animals are deemed pelagic as they live on the surface of the waters. The weight and number of catch by fishermen are different depending on the time of hauling. Based on this, it is necessary to conduct research on the effect of the time of hauling on the floating liftnet catch. Accordingly, the optimal hauling time for floating liftnet fishing in Pangandaran was after midnight into early morning (00.00-04.00) and the average total catch is 386.12 kg. The main catch is mostly jawla paste shrimp and squid shrimp with a catch rate of 92.9 kg / hour.