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    Wyświetlanie 1-9 z 9
    Tytuł:
    Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)
    Autorzy:
    Dinata, Trinusa
    Pratama, Rusky Intan
    Rizal, Achmad
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1076653.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Barbodes balleroides
    hedonic
    lalawak
    organoleptic
    presto
    proximate
    Opis:
    Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.
    Źródło:
    World News of Natural Sciences; 2019, 26; 106-117
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels
    Autorzy:
    Lestari, Rina
    Junianto, Junianto
    Mulyani, Yuniar
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076686.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Level of Favorite
    Loligo vulgaris
    Squid Ink
    Tortilla chips
    Opis:
    This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.
    Źródło:
    World News of Natural Sciences; 2019, 25; 155-167
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup
    Autorzy:
    Karimah, Qurrata Ayuni
    Junianto, Junianto
    Liviawaty, Evi
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076661.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Ostheochilus hasselti
    bonylip barb meat
    cream soup
    preference level
    Opis:
    Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.
    Źródło:
    World News of Natural Sciences; 2019, 26; 146-156
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Success Rate of Mangrove Planting based on Mangrove Morphology at Pramuka Island, Kepulauan Seribu National Park, Indonesia
    Autorzy:
    Palufi, Gita Endang
    Hamdani, Herman
    Pratama, Rusky Intan
    Sahidin, Asep
    Powiązania:
    https://bibliotekanauki.pl/articles/1076621.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Kepulauan Seribu National Park
    Pramuka Island
    Rhizophora stylosa
    growth
    mangrove
    success rate
    Opis:
    Planting mangroves on Pramuka Island is done in a monoculture way and usually fails. However, the planting managed by the Kepulauan Seribu National Park has become more successful. The specific objective of the research was to quantify the success rate of mangrove planting in Pramuka Island based on survival, growth and benthos levels in Pramuka Island mangroves. The mangrove planting area that was used as the research sample was an area wherein the planting are 14, 12 and 6 years old. The type of mangrove that planted is Rhizophora stylosa. The number of plots was determined based on the area. Data was collected in the form of primary data, namely, the number of living trees, tree heights, number of leaves and leaf dimensions. The success of mangrove planting reached 52%, 66.43% and 57.5% at stations 1, 2 and 3. The highest success rate was at station 2, while stations 1 and 3 are considered failures. This indicates that Pramuka Island has a low success rate of mangrove planting.
    Źródło:
    World News of Natural Sciences; 2019, 27; 73-84
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Composition of volatile flavor compounds from mackerel head broth and mackerel bone broth, Scomberomorus commerson (Lacepède, 1800)
    Autorzy:
    Pratama, Rusky Intan
    Lana, Adan Prabhasworo
    Rostini, Iis
    Rizal, Achmad
    Powiązania:
    https://bibliotekanauki.pl/articles/1076690.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Broth
    Scomberomorus commerson
    Solid Phase Microextraction
    proximate
    volatile flavor compounds
    Opis:
    Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.
    Źródło:
    World News of Natural Sciences; 2019, 25; 199-219
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of carrageenan fluor on preference level of mackerel nugget
    Autorzy:
    Fatimah, Shinta Siti
    Pratama, Rusky Intan
    Junianto, Junianto
    Liviawati, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1078459.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    carrageenan flour
    elasticity level
    mackerel nuggets
    Opis:
    This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
    Źródło:
    World News of Natural Sciences; 2019, 22; 180-189
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characterization of edible film from catfish (Pangasius sp.) surimi waste water with the addition sorbitol as plasticizer
    Autorzy:
    Tanjung, Muhammad Rezal
    Rostini, Iis
    Ismail, Mochamad Rudyansyah
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1031688.pdf
    Data publikacji:
    2020
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Pangasius
    catfish
    edible film
    sorbitol
    surimi waste water
    Opis:
    This research aims are know and determine the best concentration of sorbitol as a plasticizer that produces the best edible film characteristics. This research was conducted at Laboratorium Pengolahan Hasil Perikanan, Faculty of Fisheries and Marine Science Universitas Padjadjaran. Research began in July to August 2019. The method used was a Completely Randomized Design (CRD) with 3 treatments and 3 repeat, namely treatments A (0.4%), B (1.2%), and C (2%). The parameters measured are thickness, tensile strength, percent elongation, transparency, moisture content, and solubility. The results showed that the addition of sorbitol had a significant influence on the characteristics of edible films. The best concentration is the addition of sorbitol 1.2% with 0.079 mm thickness value, 6.09 MPa tensile strength, 111.67% elongation, 4.37% and 95.63% transparency and clear degrees, 9.20% water content, and 35.56% solubility. Edible films in this research have met The Japanese Industrial Standard (JIS).
    Źródło:
    World News of Natural Sciences; 2020, 28; 87-102
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Addition Glycerol Plasticizer to the Characteristics of Catfish (Pangasius sp.) Surimi Protein Edible Film
    Autorzy:
    Frasisca, Silvi
    Rostini, Iis
    Suryana, Asep Agus Handaka
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1031894.pdf
    Data publikacji:
    2020
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Catfish
    Pangasius
    biodegradable
    intermediate product
    japanese industrial standard
    waste
    Opis:
    Catfish (Pangasius sp.) is a freshwater fish commodity that is processed into filet. The development of the catfish fillet industry has generated a lot of waste. One of the uses is making surimi, but not all surimi produced is of high quality. Surimi is an intermediate product that has undergone a process of washing, pressing, and freezing. Surimi with low quality can be improved as raw material for making edible films. Edible film is a thin layer made of material that is safe for consumption and biodegradable. This research aims to determine the best concentration of glycerol as a plasticizer in the catfish surimi protein edible film and to determine the characteristics of the edible film produced. The method that was used in this research is the experimental method with Completely Randomized Design (CRD) with three treatments and three repeats of addition glycerol plasticizer concentrations are 0.6%, 0.8%, and 1.0%. The parameters observed were thickness, tensile strength, elongation, transparency, and solubility. The resulting data were analyzed using ANOVA and continued with the Duncan test (α = 5%). The results showed that edible film with the addition of 1.0% glycerol plasticizer concentration has the best characteristics based on Japanese Industrial Standard (JIS) and statistic analysis with a thickness of 0.068 mm, tensile strength of 402.02 kgf / cm2, elongation of 33.3%, clarity of 98.06% and transparency of 1.94.
    Źródło:
    World News of Natural Sciences; 2020, 30, 2; 243-256
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of addition of locust bean gum on the characteristics of alginate grains
    Autorzy:
    Kuswandi, Regita Septiana Sri
    Pratama, Rusky Intan
    Rostini, Iis
    Afrianto, Eddy
    Powiązania:
    https://bibliotekanauki.pl/articles/1076647.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Alginate
    Alginate grains
    Eucheuma
    Gelidium
    Gracillaria
    Hypnea
    Indo-Pacific region
    Locust bean gum
    Sargassum
    Opis:
    This research aims to determine the amount of addition of locust bean gum to produce the best characteristics of alginate grains. The research was conducted in January - February 2018 at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method that was used in this research is the experimental method with Completely Randomized Design with four treatments and three repititions. The parameters observed in this research include viscosity, gel strength, syneresis, stability, pH, water content, and ash content. The results of the research showed that the addition of locust bean gum in the alginate gel increases viscosity, gel strength, and decreases syneresis. The addition of 30% locust bean gum produced alginate grains with the best characteristics which had a viscosity of 337 cP, gel strength (), syneresis 3.10%, pH 3.10, moisture content 93.70%, and ash content 0.4%.
    Źródło:
    World News of Natural Sciences; 2019, 26; 61-71
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-9 z 9

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