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Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 2 (2016) · hlm. 140–147

DOI
10.17844/jphpi.v19i2.13459
ISSN
2354-886X, 2303-2111
Terbit
2016-08-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quicklydamaged. One treatment that can maintain quality product african catfish is by smoked and canning. Theaim of this study was to determine the chemical and microbiological characteristics of smoked Africancatfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soakingthe African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signedinto cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality ofsmoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted includechemical test which includes test TVB, pH and peroxide value and microbiological testing in the formof TPC. The results showed that the combined treatment of the fumigation and the addition of medium(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain productquality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC duringstorage.

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  • Universitas Islam Negeri Sulthan Thaha Saifuddin Jambi
  • Universitas Jambi
  • National Research and Innovation Agency
  • Politeknik Negeri Sriwijaya
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Nurfitri EkantariAfiliasi tidak diketahui4
Masagus Muhammad Prima PutraAfiliasi tidak diketahui2
U. UstadiAfiliasi tidak diketahui2
Antarif Kusuma BrataAfiliasi tidak diketahui2
Almira Islamei PratiwiAfiliasi tidak diketahui2
Bambang Retno AjiAfiliasi tidak diketahui2
Titin Agustin NengsihUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Muharoma Fahnur IhsandiUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Imam Arifa’illah Syaiful HudaUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Wahyu Rizky AndhifaniNational Research and Innovation Agency1
Benny Agusti PutraUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Anandita Perwita KurniawanAfiliasi tidak diketahui1
Indun Dewi PuspitaAfiliasi tidak diketahui1
Khusnul AlfionitaAfiliasi tidak diketahui1
Venny AgustinPoliteknik Negeri Sriwijaya1
ALIM ISNANSETYOAfiliasi tidak diketahui1
INDAH ISTIQOMAHAfiliasi tidak diketahui1
Toni KuswoyoAfiliasi tidak diketahui1
Muwantoko MurwantokoAfiliasi tidak diketahui1
Puspa PebriyantiAfiliasi tidak diketahui1
Nungky MufarochaAfiliasi tidak diketahui1
Maria MadalenaAfiliasi tidak diketahui1
Rani LaksanawatiAfiliasi tidak diketahui1
Annisa Ajeng MaharaniAfiliasi tidak diketahui1
Meida RositasariAfiliasi tidak diketahui1
Latif SahubawaAfiliasi tidak diketahui1
Ivana M. DiharningrumAfiliasi tidak diketahui1
Amir MugozinAfiliasi tidak diketahui1
nurjanah nurjanahAfiliasi tidak diketahui1
Zuriat ZuriatAfiliasi tidak diketahui1
Rina SyafitriAfiliasi tidak diketahui1
Mohamad GazaliAfiliasi tidak diketahui1
Mila Novalita SuhardaniAfiliasi tidak diketahui1
May Khoirunnisa SetiadiAfiliasi tidak diketahui1
Husna Vannisa SunandarAfiliasi tidak diketahui1
Elfrida Juliana NababanAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing</dc:title>
	<dc:creator xml:lang="en">Murda, Yusuf Kalingga</dc:creator>
	<dc:creator xml:lang="en">Husni, Amir</dc:creator>
	<dc:creator xml:lang="en">Budhiyanti, Siti Ari</dc:creator>
	<dc:creator xml:lang="en">Herwati, Ervika Rahayu Novita</dc:creator>
	<dc:subject xml:lang="en">canning</dc:subject>
	<dc:subject xml:lang="en">microbiology</dc:subject>
	<dc:subject xml:lang="en">smoked african catfish fillet with seasoning</dc:subject>
	<dc:subject xml:lang="en">smoking</dc:subject>
	<dc:description xml:lang="en">African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quicklydamaged. One treatment that can maintain quality product african catfish is by smoked and canning. Theaim of this study was to determine the chemical and microbiological characteristics of smoked Africancatfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soakingthe African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signedinto cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality ofsmoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted includechemical test which includes test TVB, pH and peroxide value and microbiological testing in the formof TPC. The results showed that the combined treatment of the fumigation and the addition of medium(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain productquality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC duringstorage.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2016-08-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/13459</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i2.13459</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 140-147</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 140-147</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/13459/10103</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>