The Peroxide, Organoleptic and Proximate Content of Thunnus albacares Shredded Fortified with Banana Blossoms

Analysis of Peroxide Number, Organoleptic, and Proximate of Tuna Shredded

Authors

  • Heder Djamaludin Universitas Brawijaya
  • Hardoko Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya
  • Muhammad Dailami Aquaculture Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya
  • Vivi Nurhadianty Chemical Engineering Department, Faculty of Engineering, Universitas Brawijaya
  • Delvira Riska Ananta Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Universitas Brawijaya
  • Dean Rama Prayoga Chemical Engineering Department, Faculty of Engineering, Universitas Brawijaya

Keywords:

Banana Blossom, Fish Shredded, Fortification, Thunnus albacares

Abstract

Dietary fiber is being studied comprehensively to understand its role in the prevention of degenerative diseases. Fiber foods can reduce serum low-density lipoprotein (LDL) cholesterol, and blood pressure, and prevent heart disease. Fish is part of food, a source of animal protein that is very useful for health. To meet the availability of food made from fish, it can be processed into various processed products, one of which is shredded fish. Shredded fish can be used as a side dish for consumers with degenerative disease conditions. Shredded fish still has a drawback, namely low fiber content. To enrich the fiber content of shredded fish, fortifying with banana blossom can be one of the alternative choices. The process of making shredded fish does not yet have a standard because many ways and spices are added so there are variations in the types and amounts of herbs used. It causes the quality of shredded fish to vary. Thus, this study aims to evaluate the characteristics especially the chemical properties of the effect of different concentrations on the fortification of banana blossom in the processing of tuna shredded. The research design was simple Completely Randomized Design (CRD). The results were analyzed using one-way ANOVA (with α 5%), and post hoc test tests were carried out using the Tukey test to look for differences. The results of the study showed that the fortification of banana blossom had no significant effect on the peroxide and water content of the tuna shredded. The fortification of banana blossom has a significant effect on the hedonic appearance, taste, and texture of the tuna shredded. The fortification of banana blossom has no significant effect on the hedonic aroma and overall acceptance. The proximate composition value in the tuna shredded is protein content of 14.51%, the fat content of 36.19%, ash content of 6.82%, the carbohydrate content of 29.15%, and total dietary fiber of 20.80%.  The fat and protein content of tuna fish shredded has not yet met the Indonesian National Standard (SNI) of shredded products.

Downloads

Download data is not yet available.

References

Alawiyah, T., I., Picauly, G., Oematan dan M. R. Pellokila. (2019). Uji organoleptik produk olahan bakso kombinasi jantung pisang, kacang merah (Phaseolus vulgaris) dan ubi jalar (Ipomea batatas L.). Jurnal Pangan Gizi dan Kesehatan. 8 (2): 941-947.

Anwar, C dan M. K. Irhami. (2018). Pengaruh jenis ikan dan metode pemasakan terhadap mutu abon ikan. Jurnal Teknologi Hasil Perikanan. 7 (2): 138-147.

Candra, K. P. dan A. Tunoq. (2018). Sifat kimia dan penerimaan sensori dari abon dengan formulasi daging ikan gabus (Channa striata) dan jantung pisang kepok (Musa acuminata balbisiana Linn). Jurnal Teknologi Pertanian. 13 (2): 45-50.

Dara, W. dan Arlinda. (2017). Mutu organoleptik dan kimia abon ikan gabus (Channa Striata) yang disubstitusi sukun (Artocarpus Altilis). Jurnal Katalisator. 2 (2): 61-66.

De-Alzaa, F., C. Guillaume and L. Ravetti. (2018). Evaluation of chemical and physical changes in different commercial oils during heating. Acta Scientific Nutritional Health. 2 (6): 2-11.

Dewi, E. N., A. A. Nurbaiti and L. Purnamayanti. (2020). Chemical changes of shredded catfish (Clarias gariepinus) added with different concentration of sucrose during storage at room temperature. E3S Web of Conferences 3rd ISMFR. 147 (03001): 1-12.

Djamaludin, H. dan A. Chamidah. (2021). Kualitas ekstrak minyak mikroalga Spirulina sp. dengan metode ekstraksi yang berbeda. Prosiding Simposium Nasional VIII Kelautan dan Perikanan. 8 : 215-224.

Dwiyitno. (2011). Rumput laut sebagai sumber serat pangan potensial. Squalen. 6 (1): 9-17.

Hanum, G. R. dan S. Ardiansyah. (2018). Deteksi dini penyakit degeneratif pada remaja anggota karang taruna. Abadimas Adi Buana. 02 (1): 1-3.

Hardoko, P. Y. Sari and Y. E. Puspitasari. (2015). Substitusi jantung pisang dalam pembuatan abon dari pindang ikan tongkol. Jurnal Perikanan dan Kelautan. 20 (1): 01-10.

Hardoko, E. Suprayitno, T. D. Sulistiyati, B. B. Sasmito, A. Chamidah, M. A. P. Panjaitan, J. E. Tambunan and H. Djamaludin. (2022). Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient. IOP Conf. Series: Earth and Environmental Science. 1036 (012095): 1-8. DOI:10.1088/1755-1315/1036/1/012095

Huthaimah, H., Y. Yusriana dan M. Martunis. (2017). Pengaruh jenis ikan dan metode pembuatan abon ikan terhadap karakteristik mutu dan tingkat penerimaan konsumen. Jurnal Ilmiah Mahasiswa Pertanian. 2 (3): 244-256.

Imbar, H. S., V. T. Harikedua dan R. G. Walalangi. (2016). Analisis organoleptik beberapa menu breakfast menggunakan pangan lokal terhadap pemenuhan kebutuhan gizi siswa sekolah dasar. Jurnal Gizido. 8 (1): 82-86.

Ismail, A. M. dan D. E. Putra. (2017). Inovasi pembuatan abon ikan cakalang dengan penambahan jantung pisang. AGRITECH. 19 (1): 45-54.

Karo, Y. C. B., R. Nopianti dan S. D. Lestari. (2017). Pengaruh variasi suhu terhadap mutu abon ikan ekonomis rendah selama penyimpanan. Jurnal FishtecH. 6 (1): 80-91.

Kesuma, C. P., A. C. Adi dan L. Muniroh. (2015). Pengaruh substitusi rumput laut Eucheuma cottonii dan jamur tiram Pleurotus ostreatus terhadap daya terima dan kandungan serat pada biskuit. Media Gizi Indonesia. 10 (2): 146-150.

Khoirunisa, H., N. Nasrullah dan T. Maryusman. (2019). Karakteristik sensoris dan kandungan serat biskuit dari jantung pisang (Musa paradisiaca) sebagai makanan selingan anak obesitas. Journal of Food Technology and Health. 1 (2): 93-100.

Lamusu, D. 2018. Uji organoleptik jalangkote ubi jalar ungu (Ipomoea batatas L.) sebagai upaya diversifikasi pangan. Jurnal Pengolahan Pangan. 31 : 9-15.

Liyanage, R., S. Gunasegaram, R. Visvanathan, C. Jayathilake, P. Weththasinghe, B. C. Jayawardana and J. K. Vidanarachchi. (2016). Banana blossom Musa acuminate Colla incorporated experimental diets modulate serum cholesterol and serum glucose level in wistar rats fed with cholesterol. Cholesterol. 9747412: 1-6. DOI: http://dx.doi.org/10.1155/2016/9747412

Mandaliya, D., S. Patel and S. Seshadri. (2018). Fiber in our diet and its role in health and disease. Functional Food and Human Health. 12 : 247-255.

Patang, and H. Syam. (2018). Analysis of making shredded carp (Caprinus Carpio sp.) with giving heart of banana as additional material. IJST. 6 (2): 168-175.

Prasetyo, E., A. M. P. Nuhriawangsa, and W. Swastike. (2012). Pengaruh lama perebusan terhadap kualitas kimia dan organoleptik abon dari bagian dada dan paha ayam petelur apkir. Jurnal Sains Peternakan. 10 (2): 108-114.

Sharma, V., K. V. Shukla and P. Golani. (2019). Traditional and medicinal effect of banana blossom. International Journal of Scientific Development and Research. 45 : 377-381.

Sinambela, T. A., R. M. S. Putri and A. Apriandi. (2020). Pemanfaatan daging trimmed dan belly ikan todak (Tylosurus crocodilus) pada pembuatan abon ikan. Jurnal Teknologi Pertanian. 9 (1): 30-42.

Soni, D. and G. Saxena. (2021). Complete nutrient profile of banana flower. The Journal of Plant Science Research. 37 (2): 433-437.

Sulistiyati, T. D., E. Suprayitno, H. Djamaludin, J. E. Tambunan and U. Muchayaroh. (2022a). The effect of fortification Moringa oleifera leaves powder on calcium content in otak-otak products of Clarias sp. IOP Conference Series: Erath and Environmental Science. 1036 (1) 012071.

Sulistiyati, T. D., J. E. Tambunan, Hardoko, E. Suprayitno, B. B. Sasmito, A. Chamidah, M. A. P. Panjaitan, H. Djamaludin, L. A. H. F. N. Putri dan Z. F. N. Kusuma. (2022b). Karakteristik organoleptik abon ikan tuna (Thunnus sp.) dengan penambahan jantung pisang. Journal of Fisheries and Marine Research. 6 (1): 10-19.

Triastuti, U. Y., E. Priyanti, T. R. Diana dan Kurnianingsih. (2018). Krekers tepung jantung pisang sebagai usaha diversifikasi pangan berbasis sumber daya lokal. Home Economics Journal. 2 (1): 1-4.

Wardhana, M. G., F. T. S. Putra dan R. Ridho. (2019). Karakteristik uji hedonik koya ikan berbahan dasar beberapa limbah kepala ikan sebagai pelengkap makanan. Jurnal Lemuru. 1 (1): 10-17. DOI: https://doi.org/10.36526/lemuru.v1i1.403

Grafik

Downloads

Published

2022-12-29 — Updated on 2023-01-03

Versions

How to Cite

Djamaludin, H., Hardoko, Dailami, M., Nurhadianty, V., Ananta, D. R., & Prayoga, D. R. (2023). The Peroxide, Organoleptic and Proximate Content of Thunnus albacares Shredded Fortified with Banana Blossoms: Analysis of Peroxide Number, Organoleptic, and Proximate of Tuna Shredded. Jurnal Sumberdaya Akuatik Indopasifik, 6(4), 319–330. Retrieved from https://ejournalfpikunipa.ac.id/index.php/JSAI/article/view/250 (Original work published December 29, 2022)

Issue

Section

Research Articles