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11 results on '"Surti, Titi"'

3. PEMANFAATAN BAHAN ALAMI UNTUK MEMPERPANJANG UMUR SIMPAN IKAN KEMBUNG (Rastrelliger neglectus)

Author

Susanto, Eko, Agustini, Tri W., Swastawati, Fronthea, Surti, Titi, Fahmi, Akhmad S., Albar, Mahmud F., and Nafis, Muhammad K.

Subjects
lcsh:SH1-691, ikan kembung, daun sosor bebek, jahe, bahan alami, shelf-life, lcsh:Aquaculture. Fisheries. Angling
Abstract

Penelitian ini bertujuan memanfaatkan sosor bebek dan jahe merah sebagai bahan pengawet alami ikan serta mencari rasio terbaik ikan dan es pada penanganan ikan kembung. Penelitian ini memanfaatkan daun sosor bebek (Kalanchoe pinnata Lamk.Pers) dan jahe merah (Zingiber officinalle var. Amarum) sebagai pengawet alami pada ikan kembung (Rastrelliger neglectus) yang didinginkan dengan perbandingan ikan dan es yang berbeda. Perlakuan pada penelitian ini adalah perlakuan sosor bebek 20% dan jahe merah 9%. Ikan kembung disimpan dalam rasio ikan dan es yang berbeda (1:1 (kontrol), 1:1, 3:1, 5:1 (dengan perlakuan bahan alami) selama 12 hari. Parameter yang diamati adalah perubahan organoleptik, TPC, dan TVBN. Perlakuan terbaik dihasilkan dari perlakuan rasio ikan dan es 1:1. Kedua bahan alami dapat digunakan sebagai alternatif untuk memperpanjang shelf-life ikan kembung.

Published
2011

4. KUALITAS SELAI YANG DIOLAH DARI RUMPUT LAUT, Gracilaria verrucosa, Eucheuma cottonii, SERTA CAMPURAN KEDUANYA

Author

Dewi, Eko N., Surti, Titi, and Ulfatun, Ulfatun

Subjects
lcsh:SH1-691, jam, quality, seaweeds, lcsh:Aquaculture. Fisheries. Angling
Abstract

The aims of this research were to investigate the physical, chemical and organoleptic quality of jam that processed from 3 different seaweeds raw material. Materials that used in this research were Gracilaria verrucosa, Eucheuma cottonii and its combination. Seaweeds were boiled, blended, mixed with sugar and stirred for 20 minutes and jams are packaged. The experimental design applied was Completely Randomized Design with 3 treatments and each treatments were triplicates. Data on moisture content, sugar content, crude fi ber, pH, water activity, viscosity and sensory evaluation were tested with analyzes of variance. The HSD test was conducted in order to determine the differences among treatments. While sensory evaluation data were analyzed by using Kruskall Wallis test. Based on the results, moisture content of combination jam were significantly different (P0.05) to G. verrucosa jam. Water activity of combination jam showed there were significantly different (P0.05) to G. verrucosa jam. While, between G. verrucosa and E. cottonii showed did not significantly different (P>0.05). For pH value, sugar content, and crude fi ber content showed did not significantly different (P>0.05). There were highly signifi cant different (P0.05) from G. verrucosa jam. The sensory evaluation (color, texture, taste and odor) results indicated that there were signifi cant differences (P0.05).

Published
2010

6. BENZO (α) PYRENE POTENTIAL ANALYSIS ON SMOKED FISH (CASE STUDY: TRADITIONAL METHOD AND SMOKING KILN)

Author

Swastawati, Fronthea, Surti, Titi, Agustini, Tri Winarni, Riyadi, Putut Har, Swastawati, Fronthea, Surti, Titi, Agustini, Tri Winarni, and Riyadi, Putut Har

Abstract

Benzo(α)pyrene were determined by Gass Chromatography Mass Spectrofotometry method on nile, tilapia, milkfish, little tuna, narrow bared spanish mackerel, marine catfish, canine catfish and stingray processed by traditional method and the used of smoking kiln. Eight samples of smoked fish processed by traditional method showed a higher BaP levels ranging from 0.03 to 4.58 ppb. Whereas, BaP levels on smoked fish processed by smoking kiln were found in average lower than traditional method ranging from 0.01 to 3.04 ppb. Different fish species gave very significant different (P<0.01) to BaP levels. Meanwhile, different method of smoking fish gave no significant different (P>0.05) on carbonyl compounds (phenol, formaldehyde, and organic acid) levels on smoked fish processed by traditional method and smoking kiln, but different fish species gave very significant different (P<0.01) to carbonyl compound level (phenol, formaldehyde, and organic acid). Keywords: Benzo(α)pyrene, carbonyl, smoking kiln, smoked fish, traditional method

Published
2015

11. Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos(Forsskål, 1775)] Floss During Storage

Author

Wijayanti, Ima, Surti, Titi, Anggo, Apri Dwi, and Susanto, Eko

Abstract

Fish floss was processed by steaming and frying. Different packaging is expected to affect the nutritional changes of milkfish floss during storage. Milkfish floss were packed with different types of packaging (plastic polypropylene bag, polystyrene jar and Alumunium foil stand pouch) and were stored during (0, 20, 40, 60, 80) d at 35°C temperature. Data was analysed by ANOVA. Type of packaging during storage of 80 d in milkfish floss significantly affect on moisture, protein, fat and lysine content (P < 0.05). Alumunium foil Standpouch was the best package for maintaining the water, protein, fat and lysine content of milkfish floss.

Published
2016
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