Judul Journal: Pengaruh perebusan, penggaraman dan penjemuran pada udang dan cumi terhadap pembentukan 7-Ketokolesterol
Journal Title: Effect of boiling, salting and drying on shrimp and squid to the formation of 7-Ketocholesterol
ABSTRAK
Penelitian pengaruh perebusan, penggaraman dan penjemuran pada udang dan cumi terhadap pembentukan 7-ketokolesterol telah dilakukan. Dalam penelitian ini, udang dan cumi masing-masing dibagi dalam dua kelompok. Pada kelompok pertama diberikan perlakuan perebusan dalam air, dan pada kelompok kedua diberikan perlakuan perebusan dalam air garam (3% air garam untuk udang dan 20% air garam untuk cumi). Setelah perebusan, dilakukan pengeringan di bawah matahari (udang dikupas dahulu sebelum dijemur). Pengambilan sampel dilakukan saat kondisi segar, setelah direbus dan setelah dijemur. Pengamatan dilakukan terhadap kandungan 7-ketokolesterol, kolesterol, nilai TBA, dan kadar air. Hasil penelitian menunjukkan bahwa perebusan, penggaraman, dan penjemuran berpengaruh terhadap pembentukan 7-ketokolesterol sampai konsentrasi 20,82 ppm pad a udang dan 15,05 ppm pada cumi sebagai konsentrasi tertinggi produk hasil oksidasi kolesterol yang terbentuk. Penelitian ini dapat dijadikan bukti bahwa pemanasan (perebusan dan penjemuran), serta penggaraman berpengaruh dalam proses oksidasi kolesterol pada udang dan cumi.
Abstract:
Effect of boiling, salting, and sun drying of shrimp and squid on the formation of 7-ketocholesterol had been carried out. In this research, shrimp and squid were divided in two groups, the first group was boiled in water, and the second group was boiled in brine (3% brine for shrimp and 20% brine for squid). After boiling, all treatments were sun dried (shrimp shell was peeled prior to drying). Sampling were done at fresh condition, after boiling, and after drying. Analysis were done to determine 7-ketocholesterol content, as well as cholesterol, TBA and moisture content. The result showed that boiling and sun drying affected 7-ketocholesterol formation on shrimp (reaching 20.82 ppm as the highest concentration) and squid (reaching 15.05 ppm as the highest concentration) as the product of cholesterol oxydation. This research revealed that heating (boiling and sun drying), and salting affected the oxidation process of cholesterol on shrimp and squid.
Keywords: Shrimp fisheries; Squids; Oxidation; Boiling; Salting; Drying; Ketocholesterol
Jurnal lengkap silahkan kunjungi website Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan (BBP4BKP, THIS LINK) atau ke alamat langsung kantor BBP4BKP di Jalan KS Tubun Petamburan VI, Slipi, Jakarta Pusat - 10260, Telp. 021 53650157- Fax. 021 53650158.
Complete journal please find in Research and Development Center for Marine and Fisheries Product Processing and Biotechnology website (BBP4BKP, THIS LINK) or BBP4BKP address (Jl. KS Tubun Petamburan VI, Slipi, Jakarta, Indonesia - 10260, Telp. 021 53650157- Fax. 021 53650158)
Journal Title: Effect of boiling, salting and drying on shrimp and squid to the formation of 7-Ketocholesterol
ABSTRAK
Penelitian pengaruh perebusan, penggaraman dan penjemuran pada udang dan cumi terhadap pembentukan 7-ketokolesterol telah dilakukan. Dalam penelitian ini, udang dan cumi masing-masing dibagi dalam dua kelompok. Pada kelompok pertama diberikan perlakuan perebusan dalam air, dan pada kelompok kedua diberikan perlakuan perebusan dalam air garam (3% air garam untuk udang dan 20% air garam untuk cumi). Setelah perebusan, dilakukan pengeringan di bawah matahari (udang dikupas dahulu sebelum dijemur). Pengambilan sampel dilakukan saat kondisi segar, setelah direbus dan setelah dijemur. Pengamatan dilakukan terhadap kandungan 7-ketokolesterol, kolesterol, nilai TBA, dan kadar air. Hasil penelitian menunjukkan bahwa perebusan, penggaraman, dan penjemuran berpengaruh terhadap pembentukan 7-ketokolesterol sampai konsentrasi 20,82 ppm pad a udang dan 15,05 ppm pada cumi sebagai konsentrasi tertinggi produk hasil oksidasi kolesterol yang terbentuk. Penelitian ini dapat dijadikan bukti bahwa pemanasan (perebusan dan penjemuran), serta penggaraman berpengaruh dalam proses oksidasi kolesterol pada udang dan cumi.
Abstract:
Effect of boiling, salting, and sun drying of shrimp and squid on the formation of 7-ketocholesterol had been carried out. In this research, shrimp and squid were divided in two groups, the first group was boiled in water, and the second group was boiled in brine (3% brine for shrimp and 20% brine for squid). After boiling, all treatments were sun dried (shrimp shell was peeled prior to drying). Sampling were done at fresh condition, after boiling, and after drying. Analysis were done to determine 7-ketocholesterol content, as well as cholesterol, TBA and moisture content. The result showed that boiling and sun drying affected 7-ketocholesterol formation on shrimp (reaching 20.82 ppm as the highest concentration) and squid (reaching 15.05 ppm as the highest concentration) as the product of cholesterol oxydation. This research revealed that heating (boiling and sun drying), and salting affected the oxidation process of cholesterol on shrimp and squid.
Keywords: Shrimp fisheries; Squids; Oxidation; Boiling; Salting; Drying; Ketocholesterol
Jurnal lengkap silahkan kunjungi website Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan (BBP4BKP, THIS LINK) atau ke alamat langsung kantor BBP4BKP di Jalan KS Tubun Petamburan VI, Slipi, Jakarta Pusat - 10260, Telp. 021 53650157- Fax. 021 53650158.
Complete journal please find in Research and Development Center for Marine and Fisheries Product Processing and Biotechnology website (BBP4BKP, THIS LINK) or BBP4BKP address (Jl. KS Tubun Petamburan VI, Slipi, Jakarta, Indonesia - 10260, Telp. 021 53650157- Fax. 021 53650158)
NOTE:
Balai Besar Penelitian dan Pengembangan Pengolahan Produk Kelautan dan Perikanan (Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, BBP4KP) is the research center belonging government to make a product from fisheries and marine material. Many research is doing there include food product and nonfood product.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.
Balai Besar Penelitian dan Pengembangan Pengolahan Produk Kelautan dan Perikanan (Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, BBP4KP) is the research center belonging government to make a product from fisheries and marine material. Many research is doing there include food product and nonfood product.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.
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