bandengasap Maharani sidoarjo menggunakan bandeng bibir merah untuk bahan bandeng asap siap makan tanpa duri. bandeng sudah dilengkapi dengan sambal kecap. tahan 1 bulan dalam kemasan vacuum. cocok untuk oleh-oleh. berat bandeng sekitar 250 g. Bandeng akan dikirim di hari yang sama jika stok tersedia atau dikirim esok harinya.
Discover the world's research25+ million members160+ million publication billion citationsJoin for free Jurnal Aplikasi Teknologi Pangan 4 3 2015 © Indonesian Food Technologists Artikel Penelitian Efek Perbedaan Suhu dan Lama Pengasapan terhadap Kualitas Ikan Bandeng Chanos chanos Forsk Cabut Duri Asap Dwi Yanuar Budi Prasetyo1*, Yudhomenggolo Sastro Darmanto2, Fronthea Swastawati2 1Magister Manajemen Sumber Daya Pantai, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Semarang 2Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Semarang *Korespondensi dengan penulis yanuarprasetyo87 Artikel ini dikirim pada tanggal 12 Februari 2015 dan dinyatakan diterima tanggal 4 April 2015. Artikel ini juga dipublikasi secara online melalui Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists ©2015 Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama waktu pengasapan terhadap kualitas ikan bandeng Chanos chanos Forsk cabut duri asap. Ikan bandeng cabut duri dibagi menjadi 9 grup direndam dalam larutan asap cair sekam padi 5% dan larutan garam 5% selama 30 menit kemudian ditiriskan pada suhu ruang selama ± 1 jam. Ikan bandeng yang telah direndam kemudian dimasukkan ke dalam oven dan dipanaskan pada suhu S1=40°C, S2=60°C, S3=80°C selama T1=1jam, T2=2jam, T3=3jam. Data dianalisis menggunakan Analysis of Variance ANOVA pada tingkat kerpercayaan 95%. Hasil penelitian menunjukkan suhu dan lamapengasapan memberikan pengaruh nyata p0,05. Perbedaan suhu dan lama pengasapan memberikan pengaruh nyata p4% sedankan faktor ekstrinsik dapat disebabkan oleh panas dan pelekatan komponen asap cair yang dapat bereaksi dengan enzim pada jaringan ikan menjadikan peningatan laju perubahan kadar lemak Stolyhwo and Sikorski, 2005. Grafik 2. Nilai rata-rata pH pada asap cair sekam padi dan bandeng asap Grafik 3. Nilai rata-rata Fenol ppm pada asap cair sekam padi dan bandeng asap Penentuan kadar abu ditujukan untuk menilai kandungan mineral dalam makanan, apakah masih tersedia atau tidak karena dan sebagai parameter nilai gizi makanan. Suu dan lama pengasapan memberikan pengaruh nyata pAtung Parinarium glaberimmum Hassk was tropical plant as potential as antimicrobial much grown in Eastern Indonesia especially in Maluccas area. The aim of this research was to determine the chemical characteristics of smoked swordfish was soak in extract atung seed before smoking. Measurement parameter of chemical characteristics covering the moisture conten, levels of ash, levels of fat, levels of a protein micro method Kjeldahl ash AOAC 2005, carbohydrates method by difference and microbiologi. The observation is made every day storage 2 days up 4 days. This research used Factorial Randomized Design with 3 replication. Data analysis statistic univariate using software SPSS 20. The results of this research show the swordfish were soak in extract atung seed before smoking affect the chemical characteristics and microbiologi. Swordfish smoked with extract atung seed and room tempareture storage were given significant effect α=5% to the microbes total. The best value of swordfish in soak of atung extract at first production with value of microbes 2,6x104 CFU. The chemical characteristics analysis result show differences among the treatments during the storage room temperature. The best values of chemical characteristics swordfish smoked at 2 days room temperature storage with moisture level 59,46%, ash level 2,66%, fat level 1,63%, protein level 34,62% and carbohydrat level 1,63%. Keywords Atung seed, natural preservative, quality0,05. In conclusion, rice husk smoked tilapia was most preferred in terms of color, taste, texture and aroma. Coconut husk smoked tilapia has the highest protein content and lowest microbial Wibowo SasongkoAloysius MasiIkan tongkol Euthynnus affinis memiliki potensi untuk dikembangkan sebagai produk sambal ikan asap. Upaya diversifikasi olahan ikan tongkol dilakukan dengan aplikasi asap cair kemudian diolah menjadi sambal ikan tongkol dalam kemasan retort pouch. Penggunaan kemasan retort pouch akan meningkatkan daya awet dari produk tersebut. Tujuan penelitian ini adalah mengaplikasikan teknologi pengalengan sambal ikan tongkol asap dengan kemasan retort pouch, menganalisis mutu hedonik dan mengalisis cemaran mikrobiologi yang ada pada produk tersebut. Penelitian yang dilakukan menggunakan metode perendaman ikan tongkol dalam larutan asap cair 5% selama 5 menit. Ikan tongkol selanjutnya diolah menjadi sambal ikan dengan dua varian yaitu sambal balado dan sambal rica-rica. Produk disterilisasi dalam kemasan retort pouch pada suhu 121oC selama 20 menit, kemudian disimpan hingga 2 bulan. Penelitian dilakukan dalam dua kali ulangan. Parameter mutu produk diukur dengan uji hedonik, cemaran ALT, dan Salmonella. Data mutu dianalisis secara deskriptif kualitatif. Penelitian akan menghasilkan produk tepat guna sambal ikan tongkol asap siap saji ready to eat yang memiliki mutu dan daya awet lebih baik dibandingkan dengan produk yang dikemas konvensional. Tingkat kesiapterapan teknologi TKT dari penelitian terapan ini adalah pada TKT 6 yaitu demonstrasi model/prototype pada lingkungan yang relevanJihan Fathya Kurnia Eko Nurcahya DewiRetno Ayu KurniasihSelai lembaran merupakan modifikasi dari selai oles yang memiliki tekstur kompak, plastis dan tidak lengket sehingga lebih praktis untuk disajikan dengan roti maupun pangan lain. Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi bubur Eucheuma cottonii terhadap karakteristik selai lembaran. Penggunaan E. cottonii sebagai bahan pembuatan selai lembaran dikarenakan adanya kandungan karagenan yang dapat mempengaruhi tekstur selai lembaran. Perlakuan pada penelitian ini adalah penggunaan bubur E. cottonii yang berbeda konsentrasi yaitu 30%, 35% dan 40%. Pembuatan selai lembaran yaitu dengan mencampur bubur E. cottonii, gula, asam sitrat, pektin dan margarin, lalu dipanaskan dan dicetak dalam bentuk lembaran. Parameter yang diuji meliputi uji hedonik, kadar serat kasar, hardness dan kadar air. Penelitian ini menggunakan model Rancangan Acak Lengkap dan data statistik yang diolah menggunakan SPSS 16. Data parametrik dianalisis menggunakan uji sidik ragam dan Beda Nyata Jujur BNJ. Kesimpulan dari penelitian ini adalah semakin tinggi konsentrasi bubur E. cottonii yang ditambahkan, dapat mempengaruhi tingkat kesukaan panelis, meningkatkan nilai kadar serat kasar, nilai hardness dan nilai kadar air selai lembaran. Formulasi selai lembaran terbaik yaitu selai lembaran dengan konsentrasi bubur E. cottonii 35%, dengan hasil uji hedonik dengan selai kepercayaan 7, TVC on PLS skipjack was 153 cfu/g very significantly higher P The cathepsins B and L activity decreased along with increased power supplied to the FIR heater. Drying increased the denaturation enthalpy ΔH of myosin and actin as well as the thermal transition temperature Tmax of actin compared with the fresh, non-dried squid. HPD-treated samples had the highest Tmax of myosin and HPD + 1FIR-treated samples had the lowest Tmax of actin. Electrophoretic profiles showed the disappearance of 24, 57, 93, 105, 121 and 172 kDa bands, while the new concomitant bands were appeared at 30, 37, 102 and 154 kDa. Dried squid muscle had dense and firm microstructure, and high FIR intensity resulted in more compact and coherent structure of dried squid. Generally, HPD in combination with FIR did not induce significant loss of amino acid quality in the dried squid L. evaluation of brine pre-treated catfish, Clarias gariepinus smoked with the smoke of woods such as Anthonata mycrophylla and Dialium guinensis were studied. Thirty catfishes weighing 475 ± 50 g were harvested, killed, eviscerated and rinsed thoroughly under tap water and were divided into 3 batches of ten fishes and were immersed in 10% brine solution for 30 min. Each batch was smoked for 4 h with woods’ smoke of A. mycrophylla, D. guinensis and gas oven, respectively. The oven dried sample served as control. The smoked catfish were allowed to cool at room temperature and samples were taken from each batch, respectively for proximate composition analysis. Nevertheless, the remaining smoked fish products were labeled/coded and subjected to sensory evaluation by trained test panel on ten point hedonic scale. Results of the sensory evaluation obtained reveal that there was no significant difference P > among the sensory parameters except the flavour; however, the proximate analyses revealed that fish samples smoked with woods had higher scores for ash than oven dried fish P < Nevertheless, the crude fat of oven dried sample is higher than those recorded for samples smoked with woods P < These results show that these woods could be suitable for fish smoking without negative effects on nutrients and sensory qualities for consumer digestibility and protein quality of raw rainbow trout, broiled rainbow trout and smoked rainbow trout were studied by in vitro assay, Amino acid score AAS and protein digestibility corrected amino acid score PDCAAS. Protein digestibilities of samples were determined using an in vitro, three-enzyme method in a pH-stat and three- and four-enzyme pH-drop methods. Amino acid score was based on the amount of the single most limiting amino acid, and its calculation included the use of the requirement pattern suggested by FAO/WHO/ UNU for pre-school children. Protein digestibilities of raw, broiled and smoked rainbow trout were found to be and using the three-enzyme pH-drop method, and using the four-enzyme pH-drop method, and and using the three-enzyme pH-stat method, respectively. When the amino acid score was corrected for in vitro three-enzyme pH-stat method protein digestibility, the resulting values of and were obtained. Amino acid score corrected for protein digestibility seems to predict, accurately, the nutritional quality of fish protein when in vitro values are Stołyhwo Zdzisław SikorskiAmong hundreds of components, wood smoke also contains at least 100 polycyclic aromatic hydrocarbons PAH and their alkylated derivatives. Many of them are carcinogenic. Benzo[α]pyrene BaP is regarded as a marker of the carcinogenic PAH in smoke and smoked fish, although in olive residual oil the maximum level of 2 μg/kg for each of the eight most carcinogenic PAHs, including BaP, has been set. Contemporary analytical procedures based on extraction of the hydrocarbons from the matrix, clean-up procedure, separation by gas chromatography GC or high performance liquid chromatography HPLC, followed by detection and quantification by mass spectrometry MS or fluorescence detectors FLD, respectively, make it possible to determine individual PAH in smoked foods at concentrations of the order of μg/kg or even μg/kg. Heavily smoked fish from traditional kilns, especially their outer parts, may contain up to about 50 μg BaP/kg wet weight, while the meat of mild hot-smoked fish, from smokehouses supplied with conditioned wood smoke from external generators, contains only about μg/kg, or even less. Some older data on the contents of BaP in smoked fish should be treated with caution, if the analytical procedures used did not guarantee unequivocal separation and identification of the individual moisture smoked beef was prepared by cook-soak/equilibration in a solution containing sodium chloride, sodium nitrite and potassium sorbate. Two further solutions contained glycerol and glycerol + 'onion' in addition to the above ingredients. Half the samples in each treatment group were smoked for 18 h heavy smoking and the others for 4 h light smoking at 50°C. All samples developed the pink-red colour of nitrite cured meat but those treated with glycerol were darker, presumably due to decreased moisture contents. Glycerol increased the apparent moisture, fat and sodium dodecyl sulphate SDS soluble protein contents and also improved the conversion of haemoproteins to the cooked cured form but decreased the percent soluble hydroxyproline. Smoking caused a marked decrease in moisture, SDS-soluble protein and soluble hydroxyproline contents and slightly decreased the available lysine and percent conversion of the haemoproteins to the cured nitrose forms. Smoking also caused increased darkening and hardness of the samples. Total viable aerobes, coliforms and fungi were below the levels of detection while TBA values were low and all samples possessed no detectable rancidity. Electrophoretograms of the samples indicated that cooking/equilibration had no significant effects on the proteins present but smoking led to a slight loss of some of the protein changes during salting of Milkfis Chanos chanosT SannaveerapaK AmmuJ JospehSannaveerapa, T., Ammu, K., Jospeh J. 2004. Proteinrelated changes during salting of Milkfis Chanos chanos. J-Sci Food Agric 84. 863 investigation on the quality of smoked mackerel Rastrelliger sp using various wood waste of liquid smoke_________________. 2005. Some investigation on the quality of smoked mackerel Rastrelliger sp using various wood waste of liquid smoke. Journal of Coastal Development Vol. 8 Number 3. 201-205.
Pemberianikan bandeng asap pada tikus wistar memberikan dampak terhadap nilai kolesterol, trigliserida, HDL, dan LDL. Proses pembuatan tortilla chips memanfaatkan bahan lokal yaitu ikan sidat
Pengasapanbandeng dapat dilakukan melalui dua cara berikut : Pengasapan panas (hot smoking), yaitu proses pengasapan dengan suhu sekitar 70-1000 C. Ikan bandeng yang diasapi sebaiknya diletakkan cukup dekat dengan sumber asap. Lama pengasapan yang ideal sekitar 2-4 jam.
Prosespembuatan ikan asap ikan segar dibersihkan dan dicuci dengan air mengalir kemudian dipotong atau tidak sesuai selera, proses pengasapan lalu didinginkan setelah proses pengasapan lalu ikan siap dipasarkan Mohon tunggu Lihat Ilmu Alam & Tekno Selengkapnya Beri Komentar Berkomentarlah secara bijaksana dan bertanggung jawab.
Pelajaranini, siswa diperkenalkan pada bahan dasar, mempelajari teknik pembuatan roti, teknik lanjutan pembuatan roti, proses peragian sampai dengan mendekorasi roti serta mempresentasikan produk akhirnya. Peluang Usaha Bandeng Asap Peluang Usaha Bandeng Tanpa Duri Peluang Usaha Aneka Olahan Bandeng Peluang Usaha Bakso Peluang Usaha Sosis
Asapcair grade 2 dipakai untuk pengawet makanan sebagai pengganti formalin dengan taste asap (daging asap, ikan asap/bandeng asap) berwarna kecoklatan transparan, rasa asam sedang, aroma asap lemah. Proses pembuatan asap cair dengan metode pirolisis yang merupakan proses reaksi penguraian senyawa-senyawa penyusun kayu keras menjadi
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proses pembuatan bandeng asap
