Ima Wijayanti

Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

Milkfish meatballs are one of the value-added product that is potential to be developed because this product is favored by consumers. The aims of this study were mainly to evaluate the effect of nano encapsulation liquid smoke addition to the properties of milkfish meatballs. The different concentration (0%, 1%, 3% and 5%) of nano encapsulation liquid smoke was treated into milkfish meatballs with three replications. Test parameters used include texture (hardness, deformation and gel strength); proximate (moisture, protein, fat, ash and carbohydrates content); sensory (organoleptic and hedonic). Parametric data were analysis using ANOVA and non-parametric parameters using Kruskal Wallis test. Analysis of variant shows that nanoencapsulation gave significant effect on the hardness, deformation, and gel strength; protein, lipid, ash and water content(P 0.05). The best texture characteristic was obtained by milkfish meatball added with 1% of nanoencapsulation liquid smoke indicated by the moisture water; protein; fat; ash and carbohydrate content: 66,35%; 12,69%; 6,75%; 2,42% and 5,93% respectively. The best organoleptic and hedonic value of milkfish meatballs was achieved by a panelist at the sample with the addition of 1% liquid smoke, but this sample found gave no significance different to control in terms of sensory valle.

Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

Katsuobushi or dried smoked skipjack had a distinctive flavor and widely used in traditional Japanese cuisine. This study aimed to evaluate the oxidation rate of Katsuobushi with different lenght fermentation. The processing treatment of the product were the differences of fish boiling time (30 min and 60 min) and the lenght of fermentation: 1 week, 2 weeks and 3 weeks. The glutamic acid content, the oxidation rate (thiobarbituric acid and peroxide value) and Total Plate Count of katsuobushi were analyzed statistically using analysis of varians. Significant differences were found among 3 weeks of fermentation compare to 1 weeks fermentation (P < 0.05). The conclusion of this study was katsuobushi with 60 min boiling and 3 weeks fermentation was potential to be developed become basic ingredients for the fish flavor.

Effect of Melanin Free Ink Extracted From Squid (Loligo sp.) on Proximate and Sensory Characteristics of Soft-Bone Milkfish (Chanos chanos) During Storage

Antioxidant could be extracted and isolated from squid inks. Squid ink in the form of melanin free ink (MFI) could be act as an electron donor which can stabilize free radicals in lipid oxidation. This study was carried out to assess the antioxidant activity of squid inks converted into MFI in different dilution and to optimize the extraction conditions for the application of MFI as an antioxidative agent on fish product. Three different types of MFI extracts i.e : pure squid ink, squid ink with 5 times dilution and squid ink with 10 times dilutions by using cooled ionized water (4°C). The ink was then centrifuged at 18.000 x g for 30 minutes at cooled centrifuge (4°C) followed by DPPH analysis. The results showed that the IC50 of MFI extracts were 2.84 ppm; 1.11 ppm and 0.34 ppm, respectively (p < 0.05). The results indicated that squid ink with 10 times dilution in extraction of MFI had the highest value in free radical inhibitory. Although the IC50 of three different dilutions are equally low, and are considered as very strong antioxidative agent, however, it showed that the MFI extracted from squid ink had the ability to prevent free radical