scholarly journals Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta

2015 ◽  
Vol 1 (1) ◽  
pp. 109-120
Author(s):  
Devi Yuni Susanti ◽  
Prihati Sih Nugraheni ◽  
Anang Hermawan
Keyword(s):  
Value Added ◽  
Fresh Fish ◽  
Salted Fish ◽  
Preservation Method ◽  
Innovation Product ◽  
Long Time ◽  
Fish Product ◽  
The Stability ◽  
Small Industries

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve  productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

scholarly journals Effect of brine time on quality of wet-salted fish

2020 ◽  
Vol 6 (1) ◽  
pp. 05-09
Author(s):  
Zuliyan Agus Nur Muchlis Majid ◽  
Novianti Adi Rohmanna ◽  
Syifa’ Robbani
Keyword(s):  
Crude Protein ◽  
Ph Value ◽  
P Value ◽  
Fresh Fish ◽  
Salted Fish ◽  
Long Time ◽  
Careful Handling ◽  
Fish Product ◽  
Total Crude Protein

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

scholarly journals Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties

2019 ◽  
Vol 2 (2) ◽  
pp. 107
Author(s):  
Anugerah Dany Priyanto
Keyword(s):  
Added Value ◽  
Organoleptic Properties ◽  
Fresh Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Fresh Products ◽  
Probiotic Food ◽  
High Level ◽  
Fermentation Media

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.

scholarly journals Analysis of the operation of active needle disks on erosive soils

2021 ◽  
Vol 937 (3) ◽  
pp. 032052
Author(s):  
G Kokieva ◽  
S Adamov ◽  
S Yampilov ◽  
A Pekhutov ◽  
Yu Shaposhnikov
Keyword(s):  
Energy Intensity ◽  
Arable Land ◽  
Operating Mode ◽  
Agricultural Machinery ◽  
Agricultural Technologies ◽  
Long Time ◽  
The Stability ◽  
Working Bodies ◽  
Agricultural Machines

Abstract The development of agricultural technologies, the mechanization of the cultivation of ordinary crops for a long time has gone differently in different ways. The working bodies of agricultural machines process various materials, the number of which is increasing. In addition, the way the same material is processed often changes when trying to improve agricultural technologies. All this forces us to create new mechanisms of agriculture that were previously known. The use of replaceable gear bodies on flat cutting cultivators helps to reduce the energy intensity the process and improve the quality of non-falling soil. To protect against it, various agricultural techniques are recommended: plowing along the entire slope, deepening the arable layer, the formation of irregularities on the surface of arable land in the form of holes, intermittent furrows. The article describes the mechanized protection of the soil of the technological process and technical means for growing crops on erosive lands on the slope. Methodology for improving agricultural machinery for working on the slope of erosive dangerous lands. Ways to increase the stability of the movement of agricultural machines on slopes to improve the quality of technological operations are justified. The operating mode of the active disk needle is described.

scholarly journals Fish Supply Chain Model in Traditional Market: Case Study of Beringharjo Market Yogyakarta

2020 ◽  
Vol 147 ◽  
pp. 02007
Author(s):  
Ensi Saraswati ◽  
Suadi
Keyword(s):  
Supply Chain ◽  
Production Systems ◽  
Raw Material ◽  
Chain Model ◽  
Fresh Fish ◽  
Salted Fish ◽  
Supply Chain Model ◽  
Traditional Market

This research aimed to understand the flow of fish commodity, information, and financial in the fish supply chain at the traditional market, through case study in the Beringharjo market Yogyakarta. Data was collected through systematic interview with 18 fish businesspersons and observation on the study site. The study showed fish commodities in the market consisted of marine, freshwater and processed fish (salted/dried fish and soft bone milkfish/bandeng presto). The fish majorly supplied by suppliers from outside Yogyakarta, that reached 86-90% for fresh fish (marine and freshwater) and 100% for salted fish and raw material of bandeng presto. Suppliers and traders in Beringharjo market used flexible methods of payment, such as manual receipt and trust-based relation (for instance pay on other day). The suppliers and traders had been work together for more than five years. The emerging problems were the lack of fresh fish supply and the low quality of processed fish. The supply chain model for fresh fish involved three stages (supplier-seller-ultimate customer/household) and the supply chain model for processed fish in four stages (supplier-wholesaler-trader/seller-ultimate consumer). The supply chain model for the milkfish also consisted of four stages (supplier-fish processor-seller-ultimate consumer). The study indicates the importance of improving local fish production systems to fullfill growing fish consumption in DIY.

Determination of histamine levels in commonly consumed fish in the region of Fez

2018 ◽  
Vol 120 (10) ◽  
pp. 2388-2394
Author(s):  
Najlae Mejrhit ◽  
Yousra Azdad ◽  
Ouarda Azdad ◽  
Lotfi Aarab
Keyword(s):  
Maximum Level ◽  
Enzymatic Digestion ◽  
Tolerance Limit ◽  
Human Consumption ◽  
Content Type ◽  
Fresh Fish ◽  
Fish Samples ◽  
International Regulations ◽  
Fish Product

Purpose The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine. Design/methodology/approach Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples. Findings ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (<1 mg/kg) and can be considered to be safe for human consumption. However, 20 percent of the samples (16/80) had histamine level higher than the tolerance limit of 200 mg/kg established by Moroccan and International regulations, which the maximum level reached up to 7,331 mg/kg in horse mackerel. Concerning the effect of heating and enzymatic treatments on fish-histamine levels, results have shown a low reduction in histamine contents in the majority of fish samples under these treatments. Originality/value In conclusion, good quality of the fish product, demonstrated by histamine levels, was found in the most of fish samples analyzed, while 20 percent of the samples are non-compliant and exceed the tolerance limit established by the national and international regulatory limit.

scholarly journals Irradiation preservation of foods I. Prolongation of the keeping quality of fresh fish by radiation pasteurization

1970 ◽  
Vol 42 (4) ◽  
pp. 254-261
Author(s):  
Reino R. Linko
Keyword(s):  
Shelf Life ◽  
Gamma Rays ◽  
Abdominal Cavity ◽  
Radiation Doses ◽  
Fresh Fish ◽  
Keeping Quality ◽  
Small Doses ◽  
Long Time ◽  
Polyethylene Bags

The prolonging of refrigeration shelf life (at 0° C) of pike and saithe was studied by radiation pasteurizing the fish with cobalt-60 gamma rays. The fish were packed whole in polyethylene bags. The radiation doses varied for pike between 150—1200 krad and for saithe between 150—250 krad. Organoleptic evaluations showed burnt off-flavour and off-odour in irradiated pike, which in fish that had been subject to small doses of 150 and 250 krad disappeared only after about one week of storing under refrigeration. For saithe no off-flavour was noticed when it was irradiated with a dose below 250 krad. After radiation at only 150 krad for saithe and 300 krad for pike the total bacterial counts in the muscle were reduced by nearly 100 per cent. With radiation doses of 150, 250 and 300 krad, the shelf life of pike under refrigeration increased 2.5, 3.5 and 5.2 times, respectively, compared with non-irradiated fish. The shelf-life times listed in the same order were 10, 14 and 21 days, but for non-irradiated fish only 4 days. For saithe the shelf life increased from 23 days (of non-irradiated fish) to 40 days when irradiated with a dose of only 150 krad. When whole fish were irradiated with large doses of 600 and 1200 krad, spoilage caused by bacteria was prevented for a long time while enzymatic spoilage caused by intestines was detected after 38 days as the contents of the intestines became decomposed and the flesh at the side of the abdominal cavity turned soft.

scholarly journals Comparative analysis of change in budget income from the increased VAT rates

2021 ◽  
Vol 12 (1) ◽  
pp. 66-74
Author(s):  
Ekaterina A. Tolmacheva ◽  
Ekaterina S. Podbornova
Keyword(s):  
Comparative Analysis ◽  
Value Added ◽  
Tax System ◽  
Factors Affecting ◽  
Indirect Taxes ◽  
Points Of View ◽  
The Stability ◽  
Additional Income

Indirect taxes play an important role in the Russian tax system, one of which is VAT. Value added tax is one of the most complex taxes in the Russian tax system. The article is devoted to the study of changes in budget income from the increased VAT rate. A comparative analysis of changes in budget income from an increased VAT rate is carried out. The list of basic and special indicators of changes in budget income from the increased VAT rate has been clarified. Particular attention is paid to the facts that have a significant impact on changes in budget income with an increased VAT rate. VAT is capable of ensuring the stability of the entire Russian system of public finance in the long term, not to mention the fact that stability is especially important in a crisis. Therefore, any steps to change the tax, especially in the direction of increasing, should be carefully calculated from all possible points of view, and not only from the side of additional income to the budget. In this regard, the objectives of this study are to determine the significance of factors affecting the quality of VAT administration, to identify the main constraints that reduce the efficiency of VAT collection in the OECD countries and Russia, and to develop recommendations for improving the quality of VAT administration in Russia.

scholarly journals Pengaruh Biji Picung Muda (Pangium edule Reinw) sebagai Pengawet Ikan Nila Merah (Oreochromis niloticus)

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Mariyana Mariyana ◽  
Hari Santoso ◽  
Hasan Zayadi
Keyword(s):  
Oreochromis Niloticus ◽  
Research Use ◽  
Friedman Test ◽  
Natural Preservative ◽  
Fresh Fish ◽  
Red Tilapia ◽  
Long Time ◽  
Refrigerator Temperature ◽  
Young Seed

The most popular fish farmers in Indonesia are tilapia. A decreasing in physical quality of fish after approximately 2 hours of death. The fish can be guaranteed the quality of freshness with preservation. Some people still use preservation by cooling, drying, fumigating, salting and even the formalin substances. This research use natural preservation that use young seed of Picung (Pangium edule Reinw). The aim of research was to determine the effect of the covered pasta duration as a natural preservative against the ratio freshness of red tilapia (Oreochromis niloticus) meat in each treatment. This study used an experimental method consist four treatment; first, without covered pasta at 26 and 18 oC. The second,  the 3 mm of covered pasta of fish at 26 and 18 oC. The assessment of physical appearance performed by organoleptic scoring of fresh fish and Friedman test. The results of this study indicate that red tilapia which is covered with 3mm thickness of Picung young seeds with a refrigerator temperature of 18˚C has score value of the average; eye 6.93, gills 7.68, smell 7.77 and texture 8.5 with at long time fresh of 168 hours.Keywords: organoleptic, covered pasta, long time fresh ABSTRAKBudidaya ikan di Indonesia paling banyak diminati adalah ikan nila. Ikan mengalami penurunan kualitas secara fisik setelah kurang lebih 2 jam setelah kematiannya. Ikan dapat terjamin kualitas kesegarannya usaha yang dilakukan adalah pengawetan. Beberapa masyarakat masih menggunakan pengawetan dengan metode pendinginan, pengeringan, pengasapan, penggaraman dan bahkan formalin. Penelitian ini menggunakan pengawetan secara alami, yaitu pemberian lumuran pasta biji picung mudah (Pangium edule Reinw). Tujuan dari dari penelitian ini adalah untuk mengetahui pengaruh lama waktu pelumuran pasta sebagai pengawet alami terhadap rasio kesegaran daging ikan nila merah (Oreochromis niloticus) pada setiap perlakuan. Penelitian ini menggunakan metode eksperimental, ada empat perlakuan pertama yaitu ikan nila merah tanpa diberi pelumuran pada suhu 26˚C dan 18˚C. Kedua ikan nila merah dilumuri biji picung halus setebal 3 mm pada suhu 26˚C dan 18˚C. Penilaian kenampakan secara fisik dilakukan dengan scoring organoleptik ikan segar dan uji Friedman. Hasil dari penelitian ini menunjukan bahwa ikan nila merah yang dilumuri oleh biji picung muda ketebalan 3mm dengan suhu pendingin 18˚C memiliki skor nilai rata-rata mata 6,93, insang 7,68, bau 7,77 dan tekstur 8,5 dengan lama waktu simpan selama 168 jam.Kata kunci: organoleptik, lumuran pasta, lama waktu segar

scholarly journals Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

2020 ◽  
Vol 246 (12) ◽  
pp. 2611-2620
Author(s):  
Oskar Laaksonen ◽  
Leenamaija Mäkilä ◽  
Mika Jokinen ◽  
Tapio Metz ◽  
Heikki Kallio ◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Enzyme Treatment ◽  
Industrial Scale ◽  
Colour Intensity ◽  
Long Time ◽  
The Stability ◽  
Sensory Profiles ◽  
Monomeric Anthocyanins

AbstractBlackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profiles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased significantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as significantly different. Storage resulted in significant changes in contents of hydroxycinnamic acids and flavonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater differences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time.

Qualitative Evaluation of Fish Fingers Prepared from Tilapia (Oreochromis niloticus) and Pangasius (Pangasius pangasius) Stored at -18±2°C

2021 ◽  
Author(s):  
S.S. Relekar ◽  
S.B. Gore ◽  
A.K. Kulkarni ◽  
S.A. Joshi ◽  
P.A. Telvekar
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Qualitative Evaluation ◽  
Freeze Storage ◽  
Local Market ◽  
Life Study ◽  
Storage Study ◽  
Sensory Score ◽  
Fish Product

Background: The fish being highly perishable food item consumed in all strata of people. The production of freshwater fish is on the rise and need to be processed in a variety of forms to make them available for people. Nowadays, numbers of value added fish products are available in the market for consumption to achieve health beneficial effect and to cope up with malnutrition. However, consumers are unaware of the quality of the products available in the market. Therefore, the present work was undertaken to evaluate the quality of fish fingers produced from tilapia and pangasius during storage at -18±2°C. Methods: The fresh tilapia and pangasius were purchased from local market to prepare fillets. The fingers were prepared from tilapia and pangasius fillets and par fried at 180°C for 30 seconds. The fried fingers were cooled at once at room temperature and stored in deep freeze at -18±2°C for shelf-life study during November 2019 to March 2021. Result: The results indicated that the fish fingers prepared from tilapia could be stored for 33 days and pangasius fingers had a shelf-life of only 27 days. All biochemical parameters viz. pH, TVB-N, PV, FFA and TBA were found increasing as the storage study progresses. The sensory score of the fish fingers produced from both the fishes were got drastically reduced at the end of deep freeze storage at -18±2°C. Overall study indicated that tilapia and pangasius fish can be successfully utilized for the preparation of various value added fish product such as fish fingers and would have sufficient shelf life at deep freeze storage at -18±2°C.

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