Browsing by Author "Iriani, Dian"

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    The Effect Of Fish Visceral Enzymes On Ripening Quality Characteristic Of Salt-Fermented Mackerel (Rastrelliger Sp)
    (2016-04-02) Hasan, Bustari; Iriani, Dian; Densi, Asmoro; Rico, Mustafa
    This research was intended to improve ripening quality characteristic of salt-fermented mackerel by addition of fish visceral enzyme. Two week ice-stored mackerel weighing 250-350 g each were taken from a fish market in Pekanbaru; and the fish were processed for salt-fermented fish in the Laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau. Three batches of salt-fermented mackerel were prepared respectively from whole gutted fish + enzyme (A), whole gutted fish (B) and whole ungutted fish (C). The fish were ripened at room temperature for four weeks; and changes in their sensory quality characteristics, NPN, FFA, Halophilic and LAB counts were evaluated every week. The results showed that sensory quality characteristics of salt-fermented fish differed among the three lots during ripening process (P<0.05). Lot A had better quality characteristics and shorter ripening time than lot B but less quality characteristics and longer ripening time than lot C. NPN and FFA values in lot A were also higher than lot B but lower than lot C (P<0.05). Total halophilic counts in lot A were not significantly different from lot C (P>0.05), but higher than that lot B (P<0.05). There was an increasing trend in halophilic counts of the three lots during ripening process. Total lactic acid bacterial counts of the three lots decreased gradually up to the end of ripening (P<0.05).
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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).