Analysis of Protein Levels of Fermented Sarden Fish Pempek

Ade Vera Yani; Idealistuti; Dewi Savitri; Nico Syahputra Sebayang

doi:10.32734/injar.v5i03.10109

Authors

Ade Vera Yani Department of Food Technology, Faculty of Agriculture, University of Muhammadiyah Palembang, Indonesia
Idealistuti Department of Food Technology, Faculty of Agriculture, University of Muhammadiyah Palembang, Indonesia
Dewi Savitri Department of Food Technology, Faculty of Agriculture, University of Muhammadiyah Palembang, Indonesia
Nico Syahputra Sebayang Department of Food Technology, Faculty of Agriculture, University of Muhammadiyah Palembang, Indonesia

DOI:

https://doi.org/10.32734/injar.v5i03.10109

Keywords:

fermentation time, pempek, sardines

Abstract

Research on the topic “conducted to find out the chemical characteristics of fermented sardine lenjer pempek”. Using a Randomized Block Design (RAK) which was arranged in a non-factorial manner with a comparison of the length of fermentation time consisting of 4 treatments and repeated 5 (five) times. Chemical parameters observed in this research is analysis protein, The tests carried out on pempek lenjer were compared with the length of fermentation time P0 (without fermentation/control), P1 (fermentation time 12hours), P2 (fermentation time 24 hours), P3 (36 hours of fermentation time). The results of the F test on chemical analysis were followed by Dunnet test. Observation parameters are chemical analysis of protein. The results showed P0: 6.86 %, P1: 7.44 %, P2: 7.86 %, the highest protein content with a value of P3: 9.03 %.

Downloads

Download data is not yet available.

References

P. A. Pitayati, H. Herpandi, S. Lestari, and S. A. Ulfadillah, “Perendaman pempek dengan larutan kitosan sebagai edible coating dan pengaruhnya terhadap umur simpan,” J. FishtecH, vol. 10, no. 1, pp. 35–52, 2021, doi: 10.36706/fishtech.v10i1.14418.

F. M. Jaya and N. Rochyani, “Extraction of cork fish bone gelatin (channa striata) with different acid variations in the demineralization process,” Oktober, vol. 25, no. 3, pp. 201–207, 2020.

A. Baali et al., “Reproductive biology of sardinella sp. (sardinella aurita and sardinella maderensis) in the south of morocco,” Pakistan J. Biol. Sci., vol. 20, no. 4, pp. 165–178, 2017, doi: 10.3923/pjbs.2017.165.178.

D. Setyohadi, U. Zakiyah, A. B. Sambah, and A. Wijaya, “Upwelling impact on sardinella lemuru during the indian ocean dipole in the bali strait, Indonesia,” Fishes, vol. 6, no. 1, pp. 0–8, 2021, doi: 10.3390/fishes6010008.

R. Ayunda, L. Sulmartiwi, and A. S. Mubarak, “Addition of lemuru fish oil to protein retention and feed utilization efficiency of silver barb rasbora argyrotaenia,” IOP Conf. Ser. Earth Environ. Sci., vol. 441, no. 1, 2020, doi: 10.1088/1755-1315/441/1/012117.

I. G. A. D. Hendiari, A. Sartimbul, I. W. Arthana, and G. R. A. Kartika, “Keragaman genetik ikan lemuru (sardinella lemuru) di wilayah perairan indonesia,” Acta Aquat. Aquat. Sci. J., vol. 7, no. 1, p. 28, 2020, doi: 10.29103/aa.v7i1.2405.

R. T. Rosmalina, W. Kosasih, and S. Priatni, “The effects of adsorbent materials on the lipid quality of lemuru fish oil and the enrichment of omega-3 using lipase,” J. Teknol. dan Ind. Pangan, vol. 32, no. 1, pp. 16–26, 2021, doi: 10.6066/jtip.2021.32.1.16.

N. S. Sebayang, G. Priyanto, and A. Wijaya, “Pengaruh pasca pemanasan dan penyinaran ultraviolet terhadap penyimpanan tapai pisang,” Bionatural, vol. 5, no. 2, pp. 1–18, 2018.

S. G. Nkhata, E. Ayua, E. H. Kamau, and J. B. Shingiro, “Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes,” Food Sci. Nutr., vol. 6, no. 8, pp. 2446–2458, 2018, doi: 10.1002/fsn3.846.

N. S. Terefe, Food Fermentation. Elsevier, 2016.

R. K. Srivastava, “Enhanced shelf life with improved food quality from fermentation processes,” J. Food Technol. Preserv., vol. 2, no. 3, pp. 1–7, 2018, [Online]. Available: http://www.alliedacademies.org/food-technology-and-preservation/.

Y. Narzary, S. Das, A. K. Goyal, S. S. Lam, H. Sarma, and D. Sharma, “Fermented fish products in south and southeast asian cuisine: indigenous technology processes, nutrient composition, and cultural significance,” J. Ethn. Foods, vol. 8, no. 1, 2021, doi: 10.1186/s42779-021-00109-0.

P. F. Stanbury, S. J. Hall, and T. Third, “Sterilization,” in Product Fermentation, Elsevier, 2017, pp. 1–15.

M. Konstantinidi and A. E. Koutelidakis, “Functional foods and bioactive compounds: a review of its possible role on weight management and obesity’s metabolic consequences,” Medicines, vol. 6, no. 3, p. 94, 2019, doi: 10.3390/medicines6030094.

G. Sethi, K. M. Vidyalaya, A. Raina, and K. M. Vidyalaya, “Consumers’ awareness about nutritional aspects of healthy food: a qualitative study,” Universe Int. J. Interdiscip. Res., no. December, pp. 438–443, 2020, doi: 12.2020-97592926.

R. Karneta and N. F. Gultom, “The development strategy of packaged pempek industry,” Int. J. Bus. Manag., vol. 12, no. 8, pp. 227–233, 2017, doi: 10.5539/ijbm.v12n8p227.

K. E. Aidoo, Lesser-known fermented plant foods, 1992nd ed. Washington, D.C: NATIONAL ACADEMY PRESS, 1992.

H. E. Giyatmi and Irianto, “Learn more about Fermented Fish Marine Enzymes Biotechnology: Pro- duction and Industrial Applications, Part III - Application of Marine En- zymes Biogenic Amines in Fermented Foods and Health Implications,” Encyclopedia of Food Microbiology. ScienceDirect, pp. 1–14, 2017, [Online]. Available: https://www.sciencedirect.com/topics/food-science/fermented-fish/pdf.

Badan Standarisasi Nasional, “Siomay ikan,” Sni 7756:2013. pp. 1–12, 2013, [Online]. Available: www.bsn.go.id.

B. Çabuk et al., “Effect of fermentation on the protein digestibility and levels of non-nutritive compounds of pea protein concentrate,” Food Technol. Biotechnol., vol. 56, no. 2, pp. 257–264, 2018, doi: 10.17113/ftb.56.02.18.5450.

O. L. Tavano, “Protein hydrolysis using proteases: an important tool for food biotechnology,” J. Mol. Catal. B Enzym., vol. 90, pp. 1–11, 2013, doi: 10.1016/j.molcatb.2013.01.011.

W. Kaewwongsa, S. Traiyakun, C. Yuangklang, C. Wachirapakorn, and P. Paengkoum, “Protein enrichment of cassava pulp fermentation by saccharomyces cerevisiae,” J. Anim. Vet. Adv., vol. 10, no. 18, pp. 2434–2440, 2011, doi: 10.3923/javaa.2011.2434.2440.

Y. Xu, J. Zang, J. M. Regenstein, and W. Xia, “Technological roles of microorganisms in fish fermentation: a review,” Crit. Rev. Food Sci. Nutr., vol. 61, no. 6, pp. 1000–1012, 2021, doi: 10.1080/10408398.2020.1750342.

P. F. Fox, The major constituents of milk. Ireland: Woodhead Publishing Limited, 2003.

I. Rowland et al., “Gut microbiota functions: metabolism of nutrients and other food components,” Eur. J. Nutr., vol. 57, no. 1, pp. 1–24, 2018, doi: 10.1007/s00394-017-1445-8.

D. Pamaya, S. I. Muchlissin, E. T. wahyuni Maharani, S. Darmawati, and S. N. Ethica, “Isolasi Bakteri Penghasil Enzim Protease Bacillus megaterium IROD3 dari Oncom Merah Pasca Fermentasi 72 Jam,” in Seminar Nasional Edusainstek FMIPA UNIMUS 2018, 2018, vol. 1, no. 1, pp. 31–39, [Online]. Available: https://jurnal.unimus.ac.id/index.php/psn12012010/article/view/4235.

Y. Zhang, Y. Zhang, X. Zhou, S. Wang, and P. Li, “Salt replacement changed the bacterial community composition and physicochemical characteristics of sodium-reduced fermented sausages during fermentation and ripening,” Foods, vol. 10, no. 3, pp. 1–14, 2021, doi: 10.3390/foods10030630.

P. Pietinen, L. M. Valsta, T. Hirvonen, and H. Sinkko, “Labelling the salt content in foods: A useful tool in reducing sodium intake in Finland,” Public Health Nutr., vol. 11, no. 4, pp. 335–340, 2008, doi: 10.1017/S1368980007000249.

E. I. Awad and S. F. A. A.-E. A. M. A. Ibrahim, “Occurrence Of proteolytic bacteria in milk and some dairy products,” Zag. Vet. J, vol. 33, no. 3, pp. 183–189, 2005, [Online]. Available: https://www.researchgate.net/publication/295919671_Occurrence_of_proteolytic_bacteria_in_milk_and_some_dairy_products.

R. Schlemmer, J. E. Friedheim, F. Growcock, J. Ben Bloys, J. A. Headley, and S. C. Polnaszek, “Chemical osmosis, shale, and drilling fluids,” SPE Drill. Complet., vol. 18, no. 4, pp. 318–331, 2003, doi: 10.2118/86912-PA.

D. Puspaningsih, E. Supriyono, K. Nirmala, I. Rusmana, C. Kusmana, and A. Widiyati, “The dynamics of water quality during culture of snakehead fish (channa striata) in the aquarium,” Omni-Akuatika, vol. 14, no. 2, pp. 123–131, 2018, [Online]. Available: http://dx.doi.org/10.1186/s13662-017-1121-6%0Ahttps://doi.org/10.1007/s41980-018-0101-2%0Ahttps://doi.org/10.1016/j.cnsns.2018.04.019%0Ahttps://doi.org/10.1016/j.cam.2017.10.014%0Ahttp://dx.doi.org/10.1016/j.apm.2011.07.041%0Ahttp://arxiv.org/abs/1502.020.

J. P. Tamang, D. H. Shin, S. J. Jung, and S. W. Chae, “Functional properties of microorganisms in fermented foods,” Front. Microbiol., vol. 7, no. APR, pp. 1–13, 2016, doi: 10.3389/fmicb.2016.00578.

E. Dimidi, S. R. Cox, M. Rossi, and K. Whelan, “Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease,” Nutrients, vol. 11, no. 8, 2019, doi: 10.3390/nu11081806.

Analysis of Protein Levels of Fermented Sarden Fish Pempek

Authors

DOI:

Keywords:

Abstract

Downloads

References

Published

How to Cite

Issue

Section