The improvement of food quality and safety of fish skin crackers in Serangan Bali
Keywords:
Tuna, Shark, Food Safety, Fish Skin CrackerAbstract
Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.
Downloads
References
Bpom, R. I. (2006). Metode Analisis Mikrobiologi Suplemen 2000. Jakarta: Pusat Pengujian Obat dan Makanan Badan Pengawasan Obat dan Makanan Republik Indonesia.
Hulalata, A., Makapedua, D. M., & Paparang, R. W. (2013). Studi Pengolahan Cumi-Cumi (Loligo sp.) Asin Kering Dihubungkan Dengan Kadar Air Dan Tingkat Kesukaan Konsumen. Jurnal Media Teknologi Hasil Perikanan, 1(1).
Indonesia, S. N. (2009). SNI 2981: 2009. Yogurt. Badan Standardisasi Nasional (BSN), Jakarta.
Kartiko Widi, R., Budhyantoro, A., & Savitri, E. (2009). Hydroxylation of phenol with hydrogen peroxide catalyzed by Fe-and AlFe-Bentonite. Journal of Chemistry and Chemical Engineering, 3(4), 48-52.
Muchtadi, T. R. (1989). Pengetahuan Bahan Pangan. PAU Pangan dan Gizi. Institut Pertanian Bogor, Bogor.
Santoso, T. S. (2008). Analisis finansial usaha kerupuk: Studi kasus: Kerupuk Suka Asih (SKS) di Pondok Labu, Jakarta Selatan.
Sari, D. A., & Hadiyanto, H. (2013). Teknologi dan Metode Penyimpanan Makanan sebagai Upaya Memperpanjang Shelf Life. Jurnal Aplikasi Teknologi Pangan, 2(2).
Soekarto, S. T. (1985). Penilaian organoleptik: untuk industri pangan dan hasil pertanian. Bhratara Karya Aksara, Jakarta.
Tranggono, S., Sudarmadji, S., Sastromiharjo, H., & Suryantoro, E. (1990). Bahan Tambahan Pangan. Pusat Antar Universitas Pangan dan Gizi. Universitas Gajah Mada. Yogyakarta.
Wahid, K. A. (2010). Membaca Sejarah Nusantara. LKIS Pelangi Aksara.
Witjaksono, J., Sulle, A., & Ruku, S. (2008). Strategi akselerasi peningkatan pendapatan petani jambu mete di Sulawesi Tenggara. SOCA (socio-economic of agriculturre and agribusiness).
Published
How to Cite
Issue
Section
Articles published in the International Research Journal of Engineering, IT & Scientific research (IRJEIS) are available under Creative Commons Attribution Non-Commercial No Derivatives Licence (CC BY-NC-ND 4.0). Authors retain copyright in their work and grant IRJEIS right of first publication under CC BY-NC-ND 4.0. Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles in this journal, and to use them for any other lawful purpose.
Articles published in IRJEIS can be copied, communicated and shared in their published form for non-commercial purposes provided full attribution is given to the author and the journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
This copyright notice applies to articles published in IRJEIS volumes 6 onwards. Please read about the copyright notices for previous volumes under Journal History.