BibTex Citation Data :
@article{IJFST8100, author = {Matheus Nugroho}, title = {PENGARUH SUHU DAN LAMA EKSTRAKSI SECARA PENGUKUSAN TERHADAP RENDEMEN DAN KADAR ALBUMIN IKAN GABUS (The Effect of Temperature and Duration of the Steaming Extraction Albumin Content and Yield from the Fish Gabus (Ophiocephalus striatus))}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {8}, number = {2}, year = {2013}, keywords = {}, abstract = { Tujuan penelitian ini untuk menentukan suhu dan lama ekstraksi pengukusan yang tepat untuk mendapatkan rendemen dan kadar albumin yang optimal dari ikan gabus ( Ophiocephalus striatus ). Metode penelitian adalah menentukan suhu pada kisaran 40-90 o C, dan ekstraksi secara pengukusan waterbath selama 25-35 menit, untuk mendapatkan rendemen dan kadar albumin ekstrak kasar ikan gabus yang optimal. Pengujian suhu dan lama ekstraksi secara pengukusan terhadap rendemen, kadar albumin dan rendemen albumin daging ikan gabus menggunakan analisa Rancangan Acak Kelompok Faktorial (RAKF). Hasil penelitian menunjukkan bahwa tidak ditemukan interaksi antara berbagai faktor perlakuan dengan semakin tinggi suhu kisaran 40-90 o C, dan lama pengukusan kisaran 25-35 menit. Rendemen albumin tertinggi ekstrak ikan gabus sebesar 2.459 g (100g) -1 , oleh suhu pengukusan 60 o C selama 25-35 menit. Kata kunci : Ikan gabus ( Ophiocephalus striatus ), suhu dan lama ekstraksi pengukusan, rendemen albumin The objective of this study to determine the temperature and duration of the steaming extraction that right to obtain albumin content and yield that optimal from the fish Gabus (Ophiocephalus striatus). The research method is to determine the temperature in the range 40-90 o C, and the steaming extraction waterbath for 25-35 minutes, to obtain yield and albumin content of fish Gabus coarse extract that optimal. Testing temperature and extraction time is steaming toward yield, albumin content and albumin yield of fish Gabus meat using Group Randomized Factorial design analysis (RAKF). The results showed that no interaction between the various factors treated with the higher temperature range 40-90 o C, and the range of 25-35 minutes longer steaming. The highest albumin yield extract of the common snakehead of 2.459 g (100 g) -1 fish, by steaming temperature 60 °C for 25-35 minutes . Key words : Fish Gabus (Ophiocephalus striatus), extraction temperature and duration of steaming, the albumin yield }, issn = {2549-0885}, pages = {38--43} doi = {10.14710/ijfst.8.2.38-43}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/8100} }
Refworks Citation Data :
Tujuan penelitian ini untuk menentukan suhu dan lama ekstraksi pengukusan yang tepat untuk mendapatkan rendemen dan kadar albumin yang optimal dari ikan gabus (Ophiocephalus striatus). Metode penelitian adalah menentukan suhu pada kisaran 40-90 oC, dan ekstraksi secara pengukusan waterbath selama 25-35 menit, untuk mendapatkan rendemen dan kadar albumin ekstrak kasar ikan gabus yang optimal. Pengujian suhu dan lama ekstraksi secara pengukusan terhadap rendemen, kadar albumin dan rendemen albumin daging ikan gabus menggunakan analisa Rancangan Acak Kelompok Faktorial (RAKF). Hasil penelitian menunjukkan bahwa tidak ditemukan interaksi antara berbagai faktor perlakuan dengan semakin tinggi suhu kisaran 40-90 oC, dan lama pengukusan kisaran 25-35 menit. Rendemen albumin tertinggi ekstrak ikan gabus sebesar 2.459 g (100g)-1, oleh suhu pengukusan 60 oC selama 25-35 menit.
Kata kunci : Ikan gabus (Ophiocephalus striatus), suhu dan lama ekstraksi pengukusan, rendemen albumin
The objective of this study to determine the temperature and duration of the steaming extraction that right to obtain albumin content and yield that optimal from the fish Gabus (Ophiocephalus striatus). The research method is to determine the temperature in the range 40-90 oC, and the steaming extraction waterbath for 25-35 minutes, to obtain yield and albumin content of fish Gabus coarse extract that optimal. Testing temperature and extraction time is steaming toward yield, albumin content and albumin yield of fish Gabus meat using Group Randomized Factorial design analysis (RAKF). The results showed that no interaction between the various factors treated with the higher temperature range 40-90 oC, and the range of 25-35 minutes longer steaming. The highest albumin yield extract of the common snakehead of 2.459 g (100 g)-1 fish, by steaming temperature 60 °C for 25-35 minutes.
Article Metrics:
Last update:
Last update: 2024-11-21 18:13:01
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro as the publisher of the journal. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations. Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro and the Editors make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Saintek Perikanan journal are the sole and exclusive responsibility of their respective authors and advertisers.
The Copyright Transfer Form can be downloaded : [Copyright Transfer Form Saintek Perikanan]. The copyright form should be signed originally and send to the Editorial Office in the form of original mail, scanned document or fax :
Suryanti (Editor-in-Chief)
Editorial Office of Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Telp./Fax: (024) 7474698
Email: saintekjurnal@gmail.com
View My Stats
