PENGARUH KONSENTRASI KHITOSAN TERHADAP MUTU IKAN TERI (Stolephorus heterolobus) ASIN KERING SELAMA PENYIMPANAN SUHU KAMAR

ABSTRACT

SRI SEDJATI. K4A 004011. The Effect of Chitosan Concentration on Quality of
Dried-Salted Anchovy (Stolephorus heterolobus) during Room Temperature Storage
(Supervisors : Tri Winarni A. and Titi Surti)

Nowadays, more dangerous preservative stuffs are used to prepare fish processing product. Chitosan has antimicrobial characteristic and safe for human, so it can be used to preserve foodstuffs. The research is aimed to study the effect of chitosan on quality of dried-salted anchovy (S. heterolobus) stored at room temperature. The aim of this study were to analyze the product quality of samples and to know the correlation between independent variables (chitosan concentration and storage time) against dependent variables of product quality from chemical aspects (moisture content, water activity), microbiological (TPC, Staphylococcus aureus) and organoleptic test (appearance, odor, flavor and texture). The quality of dried-salted anchovy was refer to SNI 01-2708-1992.

The present work of this research employed a laboratory-experimental method with two factors and design as Randomized Complete Block. The first factor was three levels of chitosan concentration (0.0%; 0.5%;1.0%) and the second factor was five levels of storage time ( 0; 2; 4; 6; 8 weeks). Furthermore, the data were analyzed by ANOVA and linear regression (for chemical and microbiological aspects) and Kruskal-Wallis test for organoleptic aspects.

The results of this research indicated that different chitosan concentration was
significantly reduce the total bacterial counts (p<0.01). The total bacterial counts for treatment with 0. 5% chitosan and 0.0% (no chitosan) were significantly different, but for 0.5% and 1.0% chitosan treatment were not significantly different. During storage at room temperature, different storage time was significantly influenced the moisture content and total bacterial counts (p<0.01). There was no significant difference of moisture content at zero (0) week and after 2 weeks period of storage.

However, there was significant difference of moisture content after 4, 6 and 8 weeks of storage. The total bacterial counts at 0 week and after 2, 4, 6 weeks were significantly different, but were not significantly different for 0 week and 8 weeks storage time. Water activity and organoleptic variables were not influenced chitosan concentration either storage time. The interaction of chitosan concentration and storage time were only significantly influenced the total bacterial count (p<0.01).

The product qualities of all samples were referred to SNI 01-2708-1992. The range of quality tests were 16.74 – 20.36 % for moisture content, 0.625 -0.649 for water activity, 25 – 330 cfu for total bacterial counts, negative for Staphylococcus aureus and 6.7 – 7.3 for organoleptic tests.

Key words : Chitosan Concentration, Dried-salted Anchovy (S. heterolobus), Storage Time

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KINETIKA PENURUNAN KADAR VANILIN SELAMA PENYIMPANAN POLONG PANILI KERING PADA BERBAGAI KEMASAN PLASTIK

R. Baskara Katri Anandito, Basito, Hatmiyarni Tri Handayani

Program Studi Ilmu dan Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian UNS
Korespondensi : Jl. Ir.Sutami No 36A, Kentingan, Surakarta, email: anandito_ito@yahoo.com

ABSTRACT

Flavour compound in vanilin (vanilin compound) is constructed during the production process of fresh vanilin bean into dry vanilin bean. The decreasing of vanilin level during the storage causes the decrease of quallity of vanilin level. This research is aimed to determine the kinetics decreasing of vailin level of dry vanilin in many plastic packaging during the storage. In this research, polietilen plastic (0,03 mm width), polipropilen (0,03 mm width) and plastic sack are used as the packaging of dry vanilin. The kinetic decreasing of vanilin level during the storage is determine by using Arrhenius kinetic. The result of this research shows that the decreasing of vanilin level in dry vanilin beans which are packaged by using polipropilen plastics is larger than packaged by using polietilen plastics and plastic sacks. The equation of the decreasing vanilin level for vanilin beans, packaged with polipropilen Y = -4030X + 9,685,
polietilen Y = -3971X + 9,577 and plastic sacks Y = -3846X + 9,263.

Kata kunci : vanilin flavour, kinetic decreasing of vanilin

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SOSIALISASI IKAN TERI SEBAGAI BAHAN MAKANAN YANG MENGANDUNG SUMBER KALSIUM TINGGI

RINGKASAN

Kalsium merupakan mineral yang sangat dibutuhkan dalam tubuh manusia. Apabila kekurangan kalsium dapat menyebabkan riketsia pada anak, osteomalasia (tulang lunak) dan osteoporosis (tulang keropos) pada orang dewasa. Untuk mencegah hal tersebut maka dibutuhkanlah asupan kalsium yang cukup. Kurang sadarnya masyarakat akan pentingnya kalsium bagi tubuh mengakibatkan dua dari lima orang Indonesia terkena osteoporosis. (Puslitbang Gizi Depkes).

Masyarakat Indonesia umumnya mengetahui sumber kalsium bagi tubuh manusia adalah susu serta produk olahannya. Padahal sebenarnya susu bukanlah satu-satunya sumber makanan yang mengandung kalsium. Makanan yang mengandung kalsium terbesar ternyata berasal dari produk ikan teri. Kandungan kalsium pada susu sapi sebesar 143 mg sedangkan ikan teri sebesar 2381 mg. Untuk menyosialisasikan hal tersebut kepada masyarakat diperlukan penyuluhan secara langsung kepada masyarakat khususnya para ibu rumah tangga.

Penyuluhan ini akan disampaikan mengenai pentingnya pemenuhan kalsium bagi tubuh manusia, informasi data analisis mengenai perbandingan kalsium serta analisis biaya pada susu serta produk olahannya dan ikan teri, mengajak para ibu rumah tangga untuk memanfaatkan ikan teri sebagai subsitusi susu dalam memenuhi asupan kalsium dalam bentuk menu makanan olahan ikan teri, serta memberikan motivasi kepada para ibu rumah tangga untuk melakukan inovasi dalam pengolahan ikan teri menjadi menu makanan yang menarik dan disukai oleh anggota keluarga.

Penyuluhan ini diharapkan para ibu rumah tangga yang mengikutinya mampu mengaplikasikan ilmu yang telah didapat demi terpenuhinya asupan kalsium setiap anggota keluarga. Selain itu, diharapkan dari lingkup yang kecil ini dapat mengurangi kasus osteoporosis di Indonesia.

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