Technology of the Fishery
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Item The effect of addition of Fish Protein Concentrate on quality of instant sago noodle during room temperature storage(2013-02-05) YenniThe research was conducted in August to September 2012 at the Laboratory of Fish Processing Technology, Food Chemistry and Food Microbiology and Biotechnology Faculty of Fisheries and Marine Sciences, University of Riau. The purpose of this research was to investigate the effect of addition of fish protein concentrate on quality of instant sago noodle during room temperature storage. Sago noodle was prepared from sago flour; and fish protein concentrate (0%, 5%, 10% and 15%) was added to fortify quality characteristic of the noodle. The noodle was evaluated for sensory quality, moisture, protein, fiber, dehydration capacity, peroxide value, and total plate count every 0, 15, 30 and 45 days. The result indicated that the instant sago noodle fortified with 15% fish protein concentrate was the best quality product. Moisture, protein and fiber composition of the product at the end of 45 days storage was 12.02%, 3,73%, and 19,50% respectively. Dehydration capacity, peroxide value and total plate count of the product at the end of 45 day storage was 48,02%, 25,61 meq/1000 gram sample, and 4,20 bacteri/gram respecively.Item THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS(2013-07-15) Muliati, LilisThe study was intended to examine the effect of addition of seaweed on consumer acceptance of squid ball. About 2 kg squid was taken from a fish market in Pekanbaru. Four types of squid balls were prepared from squid meat which was fortificated with 0%, 5%, 10%, and 15% seaweed. The squid balls were evaluate for consumer acceptance, chemical composition, and Total Coliform. The results indicate that the squid balls added with 5% seaweed was the most preferable by consumers. Squid balls contains: 73.89% water, 10.93% protein, 0.14% fat, 4.24% crude fiber, and 4 MPN coliform/g.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 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 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 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.Item EFFECT OF DIFFERENT TYPES OF QUALITY PACKAGING BILIS (Mystacoleuseus padangensis) DRY STORED IN ROOM TEMPERATURE(2013-07-31) Yulhendra, SyafriThe research was conducted to evaluate fresh bilis (Mystacoleuseus padangensis) freshness level to know the nutritional content of fresh and dried bilis and know the best type of packaging for the product dried bilis. Total Bilis used in this study were obtained 1 kg were taken from Lake of Singkarak of West Sumatra. The research was conducted by 4 stages. First, identification the level of freshness of bilis. Second proximate analysis of fresh fish. Third, proximate analysis of dried Bilis, and the fourth dried Bilis packaging. The results showed that fresh bilis relatively short lived. Organoleptic value shows the best treatment is packed Bilis using HDPE plastic. Total value of the fungi showed HDPE plastic storage can inhibit fungal growth. Proximate value of dried bilis more had higher levels of protein and fat better than the levels of protein and fat wet bilis. while the moisture content and ash are relatively the same as other products that drained the dried product has a high ash content while the wet product has a high water content .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 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 FATTY ACID PROFILE OF POND CULTURED CATFISH (Pangasius hypophthalmus) LIVER(2013-06-14) Alamsyah, JonnyThis research was conducted to evaluate fatty acid profile of pond cultured catfish liver. Catfish weighing ±1 Kg each were taken from a fish pond culture in Kampar. Fish was slaughtered and their liver was taken, and oven-dried at 600 for 72 hours. The liver were minced in etanhol solution at the ratio eg 1:3 (1 part of liver : 3 part of ethanol, w/v), filtered and the filtrate were analyzed for fatty acid profiles using Gas Chromatography (GC). The results showed that the catfish liver contained 29 fatty acids which were comprised of 11 Saturated fatty acid, 7 Monounsaturated fatty acid and 11 Polyunsaturated fatty acid. EPA and DHA were composed of 0.89% and 1.48% respectively. The ratio Omega-6 and Omega-3 was 9:1.Item FORTIFIED OF FISH PROTEIN CONCENTRATE (Pangasius hypopthalmus) IN HUMP BANANA NUGGET (Musa paradiciaca) ABOUT CONSUMER ACCEPTANCE(2013-06-26) Syaputra, DedyThis research was carried out to evaluate consumer acceptance and nutritional quality of hump banana nugget fortified with catfish protein concentrate. Three nuggets were prepared from hump banana (Musa paradiciaca) and each nugget was fortified with catfish protein concentrate (75.31% 1.06% protein and calcium) at a level of 0%, 5%, 10% respectively. The product were evaluated for consumer acceptance and nutritional quality. The results showed the nugget fortified with 5% catfish protein concentrate was the most preparable by consumer. The chemical composition of the nugget fortified with 5% fish protein concentrate was: moisture 62.66%, protein 9.18%, crude fiber 1.80% and calcium 28.61%; fortified with 10% was: moisture 60.24%, protein 12.56%, crude fiber 2.13%, and calcium 33.69% and fortified with 0% was: moisture 67.91%, protein 6.91%, crude fiber 0,35%, and calcium 14.98%.Item THE INFLUENCE OF DIFFERENT PACKAGING MATERIAL TO THE QUALITY OF PANGASIUS CATFISH NORI (Pangasius hypopyhalmus) STORED AT ROOM TEMPERATURE(2013-04-16) Saib, Muhammad AliThe objective of this research was to determine the quality changes of pangasius catfis nori packaged in plastic bags of high density polyethylene, low density polyethylene and polypropilene during room temperature storage. Pangasius catfish weighing 250-300 each was taken from a fish market in Pekanbaru. The fish was processed nori and nori in plastic bags of HDPE,LDPE and PP and stored at room temperature for 30 days. The fish nori was evaluated sensory value, moisture , total plate count, and identity of mould every 0, 15 and 30 days. The results showed that the quality degradation of fish nori packaged catfish preformance PP plastic bags decreased faster than those packaged in HDPE and LDPE. Based on sensory test, fish nori packaged in HDPE and LDPE was acceftable up 30 days of storage while that packaged in HDPE and LDPE we rejected at 30 days storage. Moisture, total plate count and mould of fish nori packaged in HDPE during storage was 27,93 - 14,78%, 2,60 x 103 to 2,11 x 105 respectively, nori packaget in LDPE was 27,50 - 17,99%, 2,75 x 103 to 2,30 x 105 respectively, and nori packed in PP was 28,6 - 25,39%, 2,7 x 103 – 2,35 x 105 respectively. Growth of mould during storage was not identified except the nori stored in PP at day 30.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 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 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 Pemanfaatan Limbah Cangkang Udang Menjadi Kitosan dan Aplikasinya Sebagai Bahan Penjernih Air(2013-02-19) Zulaftori, MuhammadThis research was conducted to evaluate the quality of chitosan utilized from shrimp shell, and its capacity for water purification. Shrimp shell weighing 200 gram was processed through three stages: demineralization with HCl 1 N, deproteination with NaOH 3.5 %, and deacetylation with NaOH 50 %. Ten gram chitosan was treated into 1 liter under-ground-water of low- quality. Quality characteristic of shrimp shell chitosan was evaluated fordeacetylation degree,ash, moisture, and nitrogen. Its capacity on water purification was compared to that commercial chitosan. The result indicated that the shrimp shell chitosan was characterized by deacetylation degree 88 %, ash 2 %, moisture 8 %, and nitrogen 5.95. These values were comparable to that commercial chitosan which the values were deacetylation degree 88 %, ash 0.3 %, moisture 8 %, and nitrogen 0,5 %). Purification effect of shrimp shell chitosan moreover was better than that of commercial chitosan, except for iron, temperature, and total disolved solids . The quality of the water of untreated was : E. coli 1600 cfu/ml, turbidity 6 NTU, iron 0.0678 ppm, temperature 29.50C, pH 4, Total Dissolved Solids 81 mg/l, and Total Suspended Solids 12 mg/l; treated with shrimp shell chitosan was : E. coli 2 cfu/ml, turbidity 2NTU, iron 0.0354 ppm, temperature 25 0C, pH 7.5, Total Dissolved Solids 211 mg/l, and Total Suspended Solids 11 mg/l; and treated with commercial chitosan was : E. coli 23 cfu/ml, turbidity 5 NTU, iron 0.0059 ppm, temperature 21.40C, pH 7, Total Dissolved Solids 20 mg/l, and Total Suspended Solids 11 mg/l.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 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 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 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.