Browsing by Author "Desmelati"

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    An Improvement of Carcass Quality of Harvested Cage Cultured Catfish (Mystus nemurus) by Increasing Protein Level in the Diets
    (2016-03-31) Hasan, Bustari; Suharman, Indra; Desmelati; Iriani, Dian
    Two diets containing 40% protein, P/E ratio 1.30 g/kcal (high protein) and 34% protein, P/E 1.07 g/kcal (low protein), which produced the best growth at our previous experiment, were fed to Mystus catfish to determine their carcass quality. The fish ranging from 40.14 g to 42.64 g in size was grown in commercial fish cages (4x4x1.5 m) at a density of 50 fish per m3 for 90 days. The fish were fed the experimental diets at libitum twice daily, at 9.00 and 16.00. The harvested fish was evaluated for carcass quality characteristics and growth performance. Edible flash, dressing percentage and water holding capacity of harvested fish were higher for the fish fed higher protein diet than that for lower protein diet (P<0.05); but carcass waste was higher for the fish fed lower protein diet than that for higher protein diet (P<0.05). There was no significant different in hematosomatic index between the two fish groups (P>0.05). Proximate composition of the harvested fish was significantly different between fish fed higher and lower protein diet, except moisture. Protein and ash composition was higher for fish fed higher protein diet than that fed lower protein diet (P<0.05), however, fat composition was higher for the fish fed lower protein diet than for that fed higher protein diet (P<0.05). The fish fed higher protein diet consumed less feed but more protein (P<0.05); however, feed and protein efficiency as well as protein retention were not different between the two fish groups (P>0.05). Weight gain was higher for fish fed lower protein diet but protein gain was higher for fish fed higher protein diet (P>0.05).
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    QUALITY ASSESSMENT OF SMOKED SELAIS (Cryptopterus bicirrhis) RESULTS USING LABAN WOOD SMOKE WITH DIFFERENT METHODS FOR THE STORAGE ROOM TEMPERATURE
    (2014-03-01) Suryanto, Ambrosius; Desmelati; Mirna Ilza2
    This research was conducted to determine the quality of smoked selais fish is stored at room temperature using different curing methods. five types of smoked selais fish were preserved using liquid smoke from laban’s wood with treatment concentration of 6%, 8% which soaked in liquid smoke rough, and concentration of 6%, 8% in the distillation of liquid smoke, immersion time 60 and 90 minutes as the traditional fumigation control. Smoked selais fish were observed for 10, 20, 30, 40 days. The results indicated that the smoked fish have a good and uniform quality of all treatments, with the organoleptic quality assessment, water contain, pH, and peroxide.
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    TEKNOLOGI PENGOLAHAN IKAN PATIN MENJADI DENDENG SERTA PENENTUAN MASA KADALUARSA
    (2014-02-18) Desmelati; Suparmi; Dahlia; Saputra, Joni; Alvian; Elita
    Dendeng adalah produk pangan semi basah yang dapat dimakan tanpa rehidrasi dan tidak memberikan rasa kering pada produk. Pembuatan dendeng lumat ikan patin merupakan salah satu upaya diversifikasi produk hasil perikanan yang sehat dengan kandungan gizi tinggi. Tujuan penelitian ini adalah untuk mendapatkan jumlah tepung tapioka yang tepat pada pengolahan dendeng lumat ikan patin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial menggunakan 5 taraf dan 3 ulangan, yakni: (1) Ao= Tanpa penambahan tepung, (2) A1= Penambahan tepung 50 g, (3) A2= Penambahan tepung 100 g, (4) A3= Penambahan tepung 150 g, (5) A4= Penambahan tepung 200 g. Masing-masing unit perlakuan ditambahkan bumbu-bumbu yang terdiri dari gula merah, asam jawa, bawang merah, bubuk ketumbar, lengkuas, garam dan bawang patih. Hasil penelitian dengan penambahan tepung tapioka pada taraf kepercayaan 95% menunjukkan bahwa dendeng lumat ikan patin memberikan pengaruh yang nyata terhadap mutu dendeng lumat ikan patin. Penambahan tepung tapioka 100 g merupakan hasil yang terbaik dan dapat diaplikasikan untuk meningkatkan mutu dendeng lumat ikan patin.