Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips

Herpandi, Herpandi; Widiastuti, Indah; Wulandari, Wulandari; Sari, Cynthia Aprita

doi:10.17844/jphpi.v22i2.27676

Jurnal SINTA 1

Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 2 (2019) · hlm. 263–272

DOI: 10.17844/jphpi.v22i2.27676
ISSN: 2354-886X, 2303-2111
Terbit: 2019-08-25
Penerbit: Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa: eng

Abstrak

This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrations of sodium bicarbonate (0; 0.5; 1; 1.5; 2; and 2.5%) were used to soak the bones. The parameters observed were chemical analysis, physical analysis, and sensory analysis. The soaking of the fish bones in sodium bicarbonate had significant effects (p<0.05) on the chemical characteristics including water content, ash content, protein content, NaHCO3 residue as well as physical characteristic of the chips. However, on the soaking did not affect phosphorus, calcium and sensory characteristics of the chips.

Kata kunci

Jaringan kolaborasi para penulis

20 penulis · 47 tautan kepenulisan bersama · 3 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

Sriwijaya University
Sunan Gunung Djati State Islamic University Bandung
IPB University
Afiliasi tidak diketahui

Organisasi berbeda
Organisasi sama
Afiliasi tidak diketahui
Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel

Tampilkan sebagai tabel

Rekan penulis	Organisasi	Artikel bersama
Fitra Muliajaya	Afiliasi tidak diketahui	2
Filli Pratama	Sriwijaya University	2
Herpndi	Afiliasi tidak diketahui	2
M. Rasjid Ridho	Sriwijaya University	2
Nafa Ya’la Arrahmi	Sriwijaya University	2
Shanti Dwita Lestari	Sriwijaya University	2
Rizky Maharani Putri	Sriwijaya University	2
Engkos Kosasih	Sunan Gunung Djati State Islamic University Bandung	1
Usep Dedi Rostandi	Sunan Gunung Djati State Islamic University Bandung	1
Pipih Suptijah	IPB University	1
Rodiana Nopianti	Afiliasi tidak diketahui	1
Susi Lestari	Sriwijaya University	1
Gama Dian Nugroho	Sriwijaya University	1
Rodiana Nopianti	Sriwijaya University	1
Agus Supriadi	Sriwijaya University	1
Jesicha Andini	Sriwijaya University	1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

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">Effectiveness of Sodium Bicarbonate (NaHCO3) on Physicochemical and Sensory Characteristic of Notopterus notopterus Bone Chips</dc:title>
	<dc:creator xml:lang="en">Herpandi, Herpandi</dc:creator>
	<dc:creator xml:lang="en">Widiastuti, Indah</dc:creator>
	<dc:creator xml:lang="en">Wulandari, Wulandari</dc:creator>
	<dc:creator xml:lang="en">Sari, Cynthia Aprita</dc:creator>
	<dc:subject xml:lang="en">calcium</dc:subject>
	<dc:subject xml:lang="en">chrispness</dc:subject>
	<dc:subject xml:lang="en">NaHCO3 residue</dc:subject>
	<dc:subject xml:lang="en">phosphorus</dc:subject>
	<dc:subject xml:lang="en">sensory</dc:subject>
	<dc:description xml:lang="en">This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrations of sodium bicarbonate (0; 0.5; 1; 1.5; 2; and 2.5%) were used to soak the bones. The parameters observed were chemical analysis, physical analysis, and sensory analysis.  The soaking of  the fish bones in sodium bicarbonate  had significant effects (p&amp;lt;0.05) on the chemical characteristics including water content, ash content, protein content, NaHCO3 residue as well as physical characteristic of the chips. However, on the soaking did not affect phosphorus, calcium and sensory characteristics of the chips. </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>2019-08-25</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/27676</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i2.27676</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 263-272</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 263-272</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/27676/17703</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Herpandi Herpandi, Indah Widiastuti, Wulandari Wulandari, Cynthia Aprita Sari</dc:rights>
</oai_dc:dc>