Browsing by Author "Hardoko"

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    The Effects Of Addition Palm Sugar Concentration (Arenga Pinnata) Towards Wadi Betok Quality (Anabas Testudineus Bloch)
    (2016-04-04) Petrus; Suprayitno, Eddy; Hardoko; Purnomo, Hari
    Wadi betok fish is a fermentation product which form is intermediate moisture whole fish, blackish colour, tough textured with specific odour and has a very salty taste. In principle, wadi is made by dry salting (pickling) with concentration of salt is 20%-50% w/w, at room temperature for seven days up to several months in a tightly covered container. High salt concentrations in the manufacturing process of wadi has caused salt content in products very high and made that taste become very salty. The one of alternative to overcome the flavor of one, besides salt also was added some palm sugar (Arenga pinnata). The research was conducted in South Kalimantan. The treatment of wadi from betok fish were added palm sugar with concentrations of 0%, 5%, 10% and 15% (w/w). The parameters tested including phsyco-chemical, organoleptic and microbiological. The main of research, the parameter phsyco-chemical included pH of flesh ranged between 30.770% – 36.348%, aW ranged between 0.828% - 0.862%, salt content ranged between 3.995% - 5.443%, moisture content ranged from 30.770% - 36.348%, protein content ranged between 13.843% - 17.330%,fat content ranged from 1220% - 2.115%,ash content ranged from 0940% - 2.883%, and the TVB 4240 to 6.640. Microbiological parameters include TPC 1.575 x 10-6 – 2.475 x 10-6 CFU and LAB 0.160 x 10-6 - 2.900 x 10-6.
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    Profile Of Fish Smoking (Pangasius Hypopthalmus) In Riau Province Indonesia
    (2016-04-12) Leksono, Tjipto; Suprayitno, Eddy; Purnomo, Hari; Hardoko
    This study was aimed to describe the method and process of traditional fish smoking in Riau Province of Indonesia and to determine the best species of wood among several species of wood commonly used as fuel and smoke source of fish smoking in the province. Survey on smoking catfish was carried in Kampar regency, as the area was becoming a center for the development of catfish (Pangasius hypopthalmus) farming and processing. Some species of wood that commonly used as smoking fuel were including Laban wood (Vitex pubescens), Modang Salawai wood (Cinnamomun porrectum), and Rambutan wood (Nephelium lappaceum). Results had shown that fish smoking in the province was applying direct hot smoking method. The best kind of wood was Laban wood (Vitex pubescens), and so, it became to be a characteristically species of wood for fuel and smoke source of fish smoking in Riau Province Indonesia. The smoked catfish yielded was the most preferred by consumers with the sensory value of 7.3 ± 0.2. The content of total phenols in smoked catfish using Laban wood as smoke source showed the highest content of total phenols (29.17 ± 0.87 ppm), content of total acid 1.42 ± 0.07 %, pH values 6.77 ± 0.08, water content 19.0 ± 1.8 and the value of Aw 0.68 ± 0.02