PENGARUH PERENDAMAN LARUTAN ASAM CUKA DAN GARAM TERHADAP KADAR FORMALIN DAN PROTEIN CUMI-CUMI (Loligo sp.) KERING
| العنوان: | PENGARUH PERENDAMAN LARUTAN ASAM CUKA DAN GARAM TERHADAP KADAR FORMALIN DAN PROTEIN CUMI-CUMI (Loligo sp.) KERING |
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| المؤلفون: | AgroPro, Soetomo Jurnal Pertanian, Setiawati, Nur Fadilah, Hartati, Fadjar Kurnia |
| المصدر: | Soetomo Jurnal Pertanian AgroPro; Vol. 1 No. 1 (2023): Agropro; 1-6 AgroPro; Vol 1 No 1 (2023): Agropro; 1-6 |
| بيانات النشر: | Universitas Dr. Soetomo, Surabaya, 2023. |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | dried squid (Loligo sp.), formaldehyde, protein |
| الوصف: | The dried squid was a processed squid that contains high protein and was susceptibled to damage. Therefore, theproducers of dried salted squid used formaldehyde as a preservative. The ability of formaldehyde to preservativein food was due to its aldehyde group which is easy to react with proteins to form methylene compounds, and canreduce protein levels in food. The Minister of Health of the Republic of Indonesia Number 33 in 2012 concerningFood Additives states that the use of formalin was prohibited because it can endanger human health. The purposeof this study was to determine the effect of immersion in vinegar and salt solution in reducing formalin levels onprotein levels with a solution concentration of 5%, 10%, and 15%, using a completely randomized design (CRD)arranged in a factorial manner with each treatment repeated three times. Chemical analyzes tested were formalinby spectrophotometric method, and protein by Kjeldhal semi-micro method. The levels of formalin and protein ofdried squid before immersion were 12,001 ppm and 15,52% respectively. The variables tested in this study wereeffectiveness tests and organoleptic tests which included flavor, color, and texture. The solution of vinegar andsalt and the concentration of the solution had a very significant effect on the decrease in formalin content andincrease in protein content. The results of the Kruskal Wallis test on organoleptic the dried squid is showed thatvinegar and salt solutions with different concentrations had a significant effect on flavor and color. Theconcentration of L2K3 with the type of salt solution and a concentration of 15% is the best treatment with thehighest yield value (NH) of 0,84 with the criteria of the research variable, the percentage decrease in formalinlevels is 90,11% and the percentage increase in protein content is 40,36%, flavor = 5 (rather liked), color = 5,2(rather liked); and texture = 4,2 (neutral). |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=ejournaluniv::073a4fa12a368e84799423ae6255c21f https://ejournal.unitomo.ac.id/index.php/agropro/article/view/5794 |
| رقم الأكسشن: | edsair.ejournaluniv..073a4fa12a368e84799423ae6255c21f |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |