Technology of the Fishery
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Item Studi Reduksi Urea Pada Daging Ikan Pari (Trygon sephen) dengan Perendaman Dalam Ekstrak Tauge dan Asam Sitrat(2012-10-16) Telaumbanua, Putra Wira Hati SilotoThis research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Sciences University of Riau, Pekanbaru on April 2012 to May 2012. The research objective was to determine the reduction of urea in ray fish treated with citric acid and bean sprouts extract. Ray fish was taken from a fish market in Pekanbaru. The fish was filleted and grouped into three groups. Each group was depth respectivelly in citric acid 2%, bean sprout extract and distilled water (control) for 30 minutes. The urea concentration, protein and TMA of the fish were evaluated. The results indicated that the ray fish fillet treated with citric acid 2% is the best treatment to reduce the ray fish urea. Urea concentration, protein and TMA of the ray fish fillet treated with citric acid 2% was 0,223 mg/ml, 13,75%, 4,88 mg N/100g respectivelly; ray fish fillet treated with bean sprouts extract was 0,094 mg/ml, 15,229%, 4,976 mg N/100g respectivelly and ray fish fillet treated with distilled water was 2,23%, 5,099 mgN/100 g, 16,642% respectivelly.Item Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp)(2012-10-16) Mature. ViktorThe research was intendead to evaluate the effect of cooking time on Quality of boiled catfish. Catfish weighting 200-300 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled catfish. Three boiled catfish were prepared with different cooking time: 45, 60 and 75 minutes. The boiled catfish were evaluated for sensory quality, moisture, bacterial count and total Staphylococcus aureus. The results indicated that the boiled catfish cooked for 60 minutes was the best quality product. The boiled catfish was characterized by moisture 70,374-71,490%, bacterial count 4,62-4,75; and staphylococcus aureus was not identified.Item Pengaruh Fortifikasi Jumlah Konsentrat Protein Ikan Patin (Pangasius hypopthalmus) Yang Berbeda Pada Tahu Terhadap Tingkat Penerimaan Konsumen(2012-10-16) Manullang, BennyThe research was conducted in April-May 2012. The purposes of the research was to determine the effect of fish protein concentrate on consumer acceptance and nutritional quality of tofu. Fish protein concentrate was prepared from catfish (Pangasius hypopthalmus). Three types of tofu were prepared and fortified respectively with 0%, 5% and 10% fish protein concentrate. The product were evaluated for consumer acceptance, nutritional composition ( moisture, protein, fat and ash) and microbiol quality (Aerobic plate count and coliform). The results showed that the product fortified with 10% fish protein concentrate was the most acceptable by consumer. Nutritional compotstion of the product was moisture 85,03%, protein 7,75 %, fat 5,14%, and ash 0,40%, Total aerobic plate count of the product was aerobic plate 3,93 x 105 coloni/g and coliform 7 MPN/g.Item Pengaruh Penggunaan Asap Cair Yang Berbeda Terhadap Mutu Ikan Patin ( Pangasius hypopthalmus) Asap Selama Penyimpanan Pada Suhu Kamar(2012-10-31) Siregar, Mara TagorTujuan penelitian adalah untuk mengetahui pengaruh penggunaan asap cair yang berbeda terhadap mutu ikan patin asap selama penyimpanan pada suhu kamar. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Perikanan, Mikrobiologi -Bioteknologi Hasil Perikanan dan Kimia Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Riau-Pekanbaru. Berat rata-rata ikan 275±25 gram yang diperoleh dari Kolam Budidaya di jalan Kualu Pekanbaru. Proses pengasapan menggunakan larutan asap cair yang berbeda yaitu larutan asap cair tempurung kelapa, larutan asap cair kasar kayu laban dan larutan asap cair destilasi kayu laban. Pengamatan untuk uji kualitas ikan asap yaitu dengan organoleptik, analisa kadar air, bilangan peroksida, pengamatan jamur dan analisa bakteri staphylococcus sp. Hasil penelitian menunjukkan bahwa penggunaan asap cair yang berbeda mampu mempertahankan mutu ikan patin asap selama penyimpanan 28 hari dengan perlakuan larutan asap cair destilasi kayu laban (L2) merupakan perlakuan terbaik dilihat dari nilai organolpetik, nilai kadar air dan bakteri Staphylococcus sp, sedangkan pertumbuhan jamur tidak ditemukan dan tidak ada nilai bilangan peroksida.Item SHELF LIFE ESTIMATION OF CATFISH (Cryptopterus bicirchis) MACARONI PACKED IN HDPE AND ALUMINIUM FOIL(2013-01-08) Siagian, Mardiah Isnaini AmarThe research was to estimate the shelf life of catfish macaroni packed in High Density Polyethylene (HDPE) and aluminium foil. Catfish weighing 200 gr each were taken from a fish market in Pekanbaru. About 800 gr fish macaroni was prepared and the products was packed respectively in High Density Polyethylene (HDPE) and aluminium foil and stored at in room temperature for 42 days. The product was analysed for peroxide value and moisture; and the shelf life was estimated using Arrhenius method. The results indicated that the product packed with HDPE and aluminium foil had a shelf life of 26,7 days and 28,3 days respectively.Item PENGARUH PENAMBAHAN EKSTRAK ROSELA (Hibiscus sabdariffa L) TERHADAP MUTU FILLET IKAN JAMBAL SIAM (Pangasius hyphopthalmus) SEGAR SELAMA PENYIMPANAN SUHU KAMAR(2013-01-08) NoviantariThe research was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. The research was intended to evaluate the effect of rosella extract on storage life of catfish fillet stored at room temperature. Catfish weighing 500-600 gram each were taken from a fish market in Pekanbaru. The fish were filleted, washed and added with rosella extract 0% (control), 5%, 10% and 15% of the fish weight and stored at room temperature. Sensory analysis, Total Plate Count (TPC), Total Volatile Base (TVB) and pH value were made every 0, 3, 6, 9, 12 and 15 hours. The result indicated that the catfish fillet treated with 10% rosella extract was superior product, having shelf life of 12 hours. TPC, TVB and pH value of the product at spoilage was, 5x105 colonies/gram, 30 mgN/100g and 6,5-7,5 respectively.Item A Study on the Shelf Life of Frozen Catfish Fillet (Pangasius hypopthalmus) Added with Ginger Powder(2013-01-08) FreddiThe research on shelf life of frozen Catfish fillet added with ginger powder was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science University of Riau in Juni 2012. Catfish weighing 500-600 gr each obtaining from a fish market in Pekanbaru were filleted, and the fillets were added with 12 % ginger powder and frozen at -180C for 3 hours. The frozen filets then were kept in refrigerator (50C) for 30 days. The fillets were analyzed for TVB and pH value; and the self life was estimated using the method of Arrhenius. The results indicated that the shelf life of frozen Catfish fillet was 29.78 days. TVB and pH value of the fillets at spoilage was 24,80 mg % N and pH 7,10 respectively.Item The Effect of Addition of Tempe Powder on Consumer Acceptance, Protein, and NPN Composition of fish Protein Concentrate Prepared from Pangasius Catfish (Pangasiushypopthalmus)(2013-01-09) Yogie Nugraha, MuhammadThe research was performed at the Laboratory of Fish Processing Technology and Laboratory Chemistry of Fisheries and Marine Science Faculty University of Riau, in june 2012. The aim of this research was to evaluate the effect of addition of tempe powder on fermented fish protein consentrate prepared from pangasius catfish. Pangasius catfish weighing 3 kg each were taken from a fish market in Pekanbaru. The fish was ground and made for fish protein consentrate. Three of 20gram fish protein concentrate were taken and each of them was fortified with 10gr, 20gr, and 30gr tempe powder. The product were evaluated for consumer acceptance, protein and NPN composition. The result showed that the fish protein consentrate fortified with 30gr tempe powder was the most acceptance product. Protein and NPN composition of the product was 17,92% and 3,99%respectively.Item The Effect of Corn Flavor on Consumer Acceptance of Catfish Macaroni (Pangasius hyphopthalmus)(2013-01-09) ZulpikarThe research was intended to determine the effect of corn flavor on consumer acceptance of catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in Juli 2012. Catfish weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and made for macaroni by addition of 0%, 0.5%, 1% and 1.5% corn flavor. The final products were evaluated for consumer acceptance, moisture, protein, fat and rehydration capacity. The results indicated that the fish macaroni fortified with 1.5% corn flavor was the most acceptable by consumer. The compotition of the product was moisture: 10.89%, protein: 10.71%, fat: 1.64% and rehydration capacity: 41.04%.Item The Effect of Cheese Flavor on Consumer Acceptance Of Catfish Macaroni (Pangasius hypopthalmus)(2013-01-09) Kalsum, UmiThe research was intended to determine the effect of cheese flavor on consumer acceptance of catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in June 2012. Catfish weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and made for macaroni. Four formulations of macaroni were prepared by addition of different cheese flavors: 0 gr, 25 gr, 30 gr, and 35 gr. The final products were estimated for consumer acceptance, moisture, protein, fat and rehydration capacity. The result indicated that the macaroni fortified with 35 gram cheese flavor was the superior product. The compotition of the product was moisture: 13.08%, protein: 14.398%, fat: 9.149% and rehydration capacity: 30.30%.Item EFFECTS OF GUAVA LEAF EXTRACT (Psidium guajava) ON QUALITY ENHANCEMENT OF FRESH TILAPIA (Oreochromis niloticus)(2013-01-09) NurhadiThe research was conducted at the Laboratory of Fish Processing Technology, Laboratory of Food Chemistry and Laboratory of Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. Tilapia weighing 300-400 gram each were taken from a fish market in Pekanbaru. The fish was eviscerated washed and added with guava leaf extract : 15%, 20%, and 25% of the fish weight and stored at room temperature. Sensory analysis Total plate count (TPC), Total volatile base (TVB) and pH value was made every 0, 3, 6, 9, 12, 15 hours. The result indicated that into fish treated with 25% guava leaf extract was the superior product. TPC, TVB, and pH value of the product was, 25 mg%N, 7, 5x105 sel/gram respectively.Item THE INFLUENCE OF THE DIFFERENT PACKAGING MATERIALS ON QUALITY OF FISH NUGGET (CARANX LEPTOLEPIS) STORED IN REFRIGERATOR (5OC)(2013-01-09) NurmasariThis research was conducted at the Laboratory of Fish Processing Technology, Food Microbiology and Food Chemistry, Faculty of Fisheries and Marine Science University of Riau in July to Agustus 2012. The aim of this research was to evaluate the effect of different packaging materials on quality of fish nugget (Caranx leptolepis) stored in refrigerator. About 5 kg fish were taken from a fish market in Pekanbaru. The fish was filleted, washed, ground and made for nugget. The fish nugget was packed respectively in HDPE (High Density Polyethilen), aluminium foil, parchament paper and stored in refrigerator for 24 days. The product quality were analyzed for sensory attribute, moisture, protein and Total Plate Count; and the analysis were made every 0, 8, 16 and 24 days. The result indicated that the product packed with HDPE had a longer storage life.Item The Effect of Seaweed ( Eucheuma cottonii ) on Consumer Acceptance of Dried Noodles(2013-01-09) Gunawan, ReskiThe research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in Mei 2012. The research was intended to determine the effect of seaweed on consumer acceptance of dried noodles. About 6 kg dry seaweed were taken from a fish market in Pekanbaru. The seaweed was ground and made for seaweed flour. Four formulations of dried noodle were prepared by addition of different percentage of seaweed flour: 0% (control), 10%, 20% and 30%. The final products were estimated for consumers acceptance, moisture, protein and crude fiber. The result indicated that the dried noodles fortified with 100 g seaweed flour was the best quality product. Proximat compotition of the product was moisture: 3.974%, protein: 12.652% and crude fiber: 0.741%.Item The Influence of Roselle extract (Hibiscus sabdariffa) on Quality Acceptance of Seawed Jam Prepared from Eucheumma cottoni(2013-01-09) Dewanti, AmaliaThe research was conducted at the Laboratory of Fish Processing Technology and Laboratory of Food Chemistry, Faculty of Fisheries and Marine Science University of Riau in July 2012. The purpose of the research was to evaluated the effect of rosela extract on quality acceptance of seaweed jam. Dry seaweed was taken from a fish market in Pekanbaru. The seaweed was ground and added with Rosela extract ; 5%. 10% and 15% of the seaweed weight and was cooked for jam. The product was analyzed for sensory quality, moisture and reduced sugar. The result indicated that the seaweed jam added 15% Rosela extract was the superior product. Water content and reduced sugar of the product was 48,74% and 30,99% respectively.Item PENGARUH PENAMBAHAN BAYAM (Amaranthus tricolor L) TERHADAP MUTU MAKARONI IKAN SELAIS (Cryptoperus bicirchis)(2013-01-09) Merliana, RajaThe research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry, Faculty of Fisheries and Marine Science, University of Riau in July 2012. The aim of this research was to evaluate the effect of spinach on quality of selais catfish macaroni. Selais catfish weighing 800 g each were taken from a fish market in Pekanbaru. The fish was filleted, washed, ground and made for macaroni by fortifying with spinach: 0% (control), 10%, 15% and 20%.The proximat was evaluated for sensory quality, protein, fat, fiber, moisture and rehydration capacity. The result indicated that the fish macaroni fortified with 160 g spinach was the best quality product. Proximat capacity of the product was protein 11,50%, fat 1,57%, fiber 0,39%, moisture 12,25% and dehydration capacity 25,07%.Item Quality Characterized Boiled Fish Motan (Thynnichthys polylepis) With Different Boiling Time(2013-01-09) Riyanto, SlametThe research was intended to evaluate the effect of boiling time on Quality of boiled fish. Fish weighting 40-50 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled fish. Three boiled fish were prepared with different boiling time: 30, 45 and 60 minutes. The boiled fish were evaluated for sensory quality, moisture, protein, lipid, ash content and bacterial count. The results indicated that the boiled fish boiled for 60 minutes was the best quality product. The boiled fish was characterized by moisture 69,02% – 75,96%, protein 8,39% – 15,56%, lipid 1,15% – 3,19%, ash content 1,28% – 3,13% and bacterial count 9,17x102 – 2,60x103.Item PENGARUH PENAMBAHAN LARUTAN JAHE (Zingiberoffcinale) PADA SELAI RUMPUT LAUT (Eucheumacottonii) TERHADAP PENERIMAAN KONSUMEN(2013-01-09) ErnawatiThe research was conducted at the Laboratory of Fish Proccesing Technology and Laboratory of Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau in June 2012. The purpose of the research was to evaluate the effect of ginger extract on consumer acceptance of seaweed jam. About 3 kg dry seaweed were taken from a fish market in Pekanbaru. The seaweed was ground and made for jam. Four formulations were prepared by using of 250 gr seaweed with ginger extract 0 ml (control), 40 ml, 50 ml, and 60 ml. All jam weresensorically evaluated on consumer acceptance by 80 panelist. The jams were also analyzed for mouisture and reduced sugar. The result showed that the seaweed jam added with 60 ml ginger extract was the most acceptance product. Mouisture and reduced sugar of the product was 33,80% and 56,47% respectively.Item A Study on Consumer Acceptance of Fish Peanut Brittle Prepared by Addition of Different Amount of Tapioca Flour(2013-01-10) RusdiThe research was conducted at the Laboratory of Fish Processing and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in June 2012. The research was intended to determine consumer acceptance of fish peanut brittle prepared by addition of different amount of tapioca flour. (Clarias gariepinus) catfish weighing 300-400 g each were taken from a fish market in pekanbaru. The fish was filleted, washed, ground. The mince was added with spice and different amount of tapioca flour: 10% and 20%. The product were evaluated for consumer acceptance, moisture, protein and fat compotition. The result indicated that the peanut brittle fortified with 20% tapioca flour was the best quality product. Proximat compotition of the product was moisture: 12.307%, protein: 21.093% and fat: 15.22%.Item Visceral Protease Activity of Short Bodied Mackerel (Rastrelliger Sp.) at Different pH and Salt Concentrations(2013-01-16) Andesba Arifin, MuhammadThis research was conducted in the Laboratory of Biochemistry, Faculty of Mathematics and Natural Sciences, University of Riau and Department of Public Works Riau Province in November 2011 to March 2012. This study aimed to evaluate visceral protease activity of short bodied mackerel at different pH and salt concentration. Mackerel weighing ± 150 g/each were obtained from a fish market in Pekanbaru. Fish were transported to the laboratory; and at the laboratory, the fish were eviscerated and their visceral organs (intestines, kidneys, liver, spleen, cord, pancreas and gonad) were blended in buffer Tris-HCl and filtered for their crude extract. The protease activity was measured at pH 6.0, 7.0, 8.0, 9.0, 10.0 and 11.0 and salt concentration 0%, 3%, 6%, 9%, 12% and 15%. The results showed that the protease activity varies with pH value and salt concentration. Protease activity at pH 11.0 showed the highest activity. The protease activity decreased with increasing salt concentration.Item EFFECT OF DIFFERENT LIQUID SMOKE USE CONSUMER ACCEPTANCE CATFISH (Pangasius hypopthalmus) SMOKE(2013-01-18) Rama, FajriThe experiment was conducted at the Laboratory of Fisheries Technology, Food Chemistry and Microbiology-Biotechnology Faculty of Fisheries and Marine Science, University of Riau in January 2012. The purpose of this study was to evaluate consumer acceptance of smoked catfish prepared by addition of different types of liquid smoke. Catfish weighing 250-300 g each were obtained from a fish pond culture in Pekanbaru. The fish were transported live to the laboratory; and at the laboratory, the fish were dressed, washed and grouped into 3 groups. Each group of fish was soaked respectively in liquid smoke of coconut shell, laban wood and destilled laban wood for 60 minutes. The fish then was oven -dried at 600 C for 16 hours. The smoked fish was evaluated for consumer acceptance by 80 panelists. The smoked fish was also analyzed for total phenol content, acidity, pH, moisture and total Staphylococcus . The results showed that the smoked fish prepared by addition of distilled liquid smoke of laban wood was the most preparable by consumers. Total phenol content, acidity, pH, moisture and total Staphylococcus sp of the product was 10.63 ppm, 6.86, 8.8%, 3.88% and was not found Staphylococcus sp respectively.