Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fa... more Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fat is replaced with vegetable fat with low-fat content. The purpose of this study was to determine the effect of adding alginate, agar, guar gum, carrageenan, gelatin and casein as an emulsifier to mellorine Study Design: This research was prepared using a completely randomized design method with several factors, namely the addition of alginate, agar, guar gum, carrageenan, gelatin, and casein Place and Duration of Study: The present study was conducted in Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture. The duration of research is 6 month i.e from April, 2022 – September, 2022. Methodology: 400 mL low-fat milk, 200 mL of mango fruit juice, 100 g of sugar, and 300 mL of water The pieces of fruit were crushed using a blender with the addition of a bit of water (fruit:water = 2:1). While waiting for fruit blending, emulsifier with each treatmen...
Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus me... more Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus meningkat dan banyak dikonsumsi oleh masyarakat. Penelitian ini bertujuan menentukan profil kandungan gizi dan kolesterol udang windu dengan perlakuan metode pemasakan berbeda yaitu perebusan, pengukusan, dan deep frying masing masing selama 10 menit, udang windu segar digunakan sebagai kontrol. Hasil penelitian menunjukan bahwa udang windu yang diberi pemasakan dengan perebusan kecenderungan perubahan nilai gizi tidak jauh berbeda dengan kontrol yaitu kadar air 71,93%, kadar abu 3,25%, kadar protein 18,82% dan kadar lemak 2,07%. Pengolahan udang windu dengan metode pengukusan menunjukan nilai kolesterol yang rendah yaitu 1,69 mg/100 g. Berdasarkan hasil penelitian dapat disimpulkan bahwa proses pengolahan seperti perebusan, pengukusan, dan penggorengan metode deep frying mempunyai pengaruh terhadap profil gizi udang windu. Metode pengolahan pengukusan dapat mereduksi kandungan kolesterol ...
Ikan patinmerupakan komoditas penting perikanan budidaya dan termasuk dalam komoditas utamaindust... more Ikan patinmerupakan komoditas penting perikanan budidaya dan termasuk dalam komoditas utamaindustri perikanan. Berdasarkan data dari Direktora Produksi pada tahun 2014, produksi ikan patin dari tahun ke tahun mengalami peningkatan rata-rata sebesar 30,73%.Namun, sepanjang tahun 2010-2014 tingkat produksi ikan patin tidak selalumenunjukkan hasil yang meningkat
Salah satu tahapan pada proses ekstraksi kolagen menggunakan bahan baku gelembung renang dan kuli... more Salah satu tahapan pada proses ekstraksi kolagen menggunakan bahan baku gelembung renang dan kulit ikan tuna adalah pretreatment, yaitu tahapan eliminasi substansi non-kolagen ( deproteinase ) menggunakan NaOH. Untuk melanjutkan proses ekstraksi bahan baku tersebut harus dinetralisasi hingga pH netral. Pada proses netralisasi inilah diduga adanya protein terlarut yang ikut terbuang. Tujuan dari penelitian ini adalah untuk mengetahui protein terlarut dari air cucian gelembung renang dan kulit ikan tuna pada proses netralisasi pada proses ekstraksi kolagen. Pengukuran kadar protein terlarut air cucian gelembung renang dan kulit ikan tuna menggunakan metode Bradford. Penelitian ini dilakukan melalui 4 tahap yaitu pembuatan BSA sebagai protein standar, pembuatan reagen Bradford, pembuatan kurva standar, dan pengukuran kadar protein yang diperoleh dari perhitungan nilai absorbansi yang dimasukkan kedalam persamaan liner. Kadar protein yang diperoleh dari hasil penelitian yaitu 0,272 mg/m...
Surimi washing process is aimed to concentrate the myofibril protein by removing, catepsin enzyme... more Surimi washing process is aimed to concentrate the myofibril protein by removing, catepsin enzyme, fat, pigment, blood, and sarcoplasmic protein which is soluble in wash water. The soluble subtances cause trouble environment if it was untreated. In addition recovery protein will give benefit both in reducing trouble environment and utilizing soluble protein as sources of albumin protein. The objectives of research were to recover albumin from snakehead fish surimi wash water and to valorize as stock albumin tablet. Recovery of albumin use 0.05 μm ultrafiltration membrane and the valorization of albumin tablets was by direct compression. The protein band with molecular weight of 67.741 kDa on the retentate was detected as albumin. Concentration of protein recover by ultrafiltration membrane increased 89.98% and the albumin content 3.5±0.4 g/dl. Based on the result of chemical composition and microbiology analysis, albumin of snakehead surimi wash water appropriate with Indonesia Nati...
The objective of this research was to determine the effect of concentration of seaweed and palm s... more The objective of this research was to determine the effect of concentration of seaweed and palm sugar to the quality of nata de seaweed. This research used factorial randomized block design with two treatments and 3 replications. The treatmens were different concentration of seaweed at 1%, 2%, and 3% and different amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The treatment of seaweed and palm sugar with increased concentrate tended to decrease the water content of nata de seaweed, while the insoluble dietary fiber content of nata de seaweed tended to increase with treatment of seaweed and palm sugar with increased concentrate. The best treatment in this research was the treatment of 10% palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of 1.89%.
Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fa... more Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fat is replaced with vegetable fat with low-fat content. The purpose of this study was to determine the effect of adding alginate, agar, guar gum, carrageenan, gelatin and casein as an emulsifier to mellorine Study Design: This research was prepared using a completely randomized design method with several factors, namely the addition of alginate, agar, guar gum, carrageenan, gelatin, and casein Place and Duration of Study: The present study was conducted in Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture. The duration of research is 6 month i.e from April, 2022 – September, 2022. Methodology: 400 mL low-fat milk, 200 mL of mango fruit juice, 100 g of sugar, and 300 mL of water The pieces of fruit were crushed using a blender with the addition of a bit of water (fruit:water = 2:1). While waiting for fruit blending, emulsifier with each treatmen...
Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus me... more Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus meningkat dan banyak dikonsumsi oleh masyarakat. Penelitian ini bertujuan menentukan profil kandungan gizi dan kolesterol udang windu dengan perlakuan metode pemasakan berbeda yaitu perebusan, pengukusan, dan deep frying masing masing selama 10 menit, udang windu segar digunakan sebagai kontrol. Hasil penelitian menunjukan bahwa udang windu yang diberi pemasakan dengan perebusan kecenderungan perubahan nilai gizi tidak jauh berbeda dengan kontrol yaitu kadar air 71,93%, kadar abu 3,25%, kadar protein 18,82% dan kadar lemak 2,07%. Pengolahan udang windu dengan metode pengukusan menunjukan nilai kolesterol yang rendah yaitu 1,69 mg/100 g. Berdasarkan hasil penelitian dapat disimpulkan bahwa proses pengolahan seperti perebusan, pengukusan, dan penggorengan metode deep frying mempunyai pengaruh terhadap profil gizi udang windu. Metode pengolahan pengukusan dapat mereduksi kandungan kolesterol ...
Ikan patinmerupakan komoditas penting perikanan budidaya dan termasuk dalam komoditas utamaindust... more Ikan patinmerupakan komoditas penting perikanan budidaya dan termasuk dalam komoditas utamaindustri perikanan. Berdasarkan data dari Direktora Produksi pada tahun 2014, produksi ikan patin dari tahun ke tahun mengalami peningkatan rata-rata sebesar 30,73%.Namun, sepanjang tahun 2010-2014 tingkat produksi ikan patin tidak selalumenunjukkan hasil yang meningkat
Salah satu tahapan pada proses ekstraksi kolagen menggunakan bahan baku gelembung renang dan kuli... more Salah satu tahapan pada proses ekstraksi kolagen menggunakan bahan baku gelembung renang dan kulit ikan tuna adalah pretreatment, yaitu tahapan eliminasi substansi non-kolagen ( deproteinase ) menggunakan NaOH. Untuk melanjutkan proses ekstraksi bahan baku tersebut harus dinetralisasi hingga pH netral. Pada proses netralisasi inilah diduga adanya protein terlarut yang ikut terbuang. Tujuan dari penelitian ini adalah untuk mengetahui protein terlarut dari air cucian gelembung renang dan kulit ikan tuna pada proses netralisasi pada proses ekstraksi kolagen. Pengukuran kadar protein terlarut air cucian gelembung renang dan kulit ikan tuna menggunakan metode Bradford. Penelitian ini dilakukan melalui 4 tahap yaitu pembuatan BSA sebagai protein standar, pembuatan reagen Bradford, pembuatan kurva standar, dan pengukuran kadar protein yang diperoleh dari perhitungan nilai absorbansi yang dimasukkan kedalam persamaan liner. Kadar protein yang diperoleh dari hasil penelitian yaitu 0,272 mg/m...
Surimi washing process is aimed to concentrate the myofibril protein by removing, catepsin enzyme... more Surimi washing process is aimed to concentrate the myofibril protein by removing, catepsin enzyme, fat, pigment, blood, and sarcoplasmic protein which is soluble in wash water. The soluble subtances cause trouble environment if it was untreated. In addition recovery protein will give benefit both in reducing trouble environment and utilizing soluble protein as sources of albumin protein. The objectives of research were to recover albumin from snakehead fish surimi wash water and to valorize as stock albumin tablet. Recovery of albumin use 0.05 μm ultrafiltration membrane and the valorization of albumin tablets was by direct compression. The protein band with molecular weight of 67.741 kDa on the retentate was detected as albumin. Concentration of protein recover by ultrafiltration membrane increased 89.98% and the albumin content 3.5±0.4 g/dl. Based on the result of chemical composition and microbiology analysis, albumin of snakehead surimi wash water appropriate with Indonesia Nati...
The objective of this research was to determine the effect of concentration of seaweed and palm s... more The objective of this research was to determine the effect of concentration of seaweed and palm sugar to the quality of nata de seaweed. This research used factorial randomized block design with two treatments and 3 replications. The treatmens were different concentration of seaweed at 1%, 2%, and 3% and different amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The treatment of seaweed and palm sugar with increased concentrate tended to decrease the water content of nata de seaweed, while the insoluble dietary fiber content of nata de seaweed tended to increase with treatment of seaweed and palm sugar with increased concentrate. The best treatment in this research was the treatment of 10% palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of 1.89%.
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