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Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

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@article{IJASEIT16899,
   author = {Normalina Arpi and Murna Muzaifa and - Hasanuddin and Mira Intania},
   title = {Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {12},
   number = {2},
   year = {2022},
   pages = {759--766},
   keywords = {Chitosan; fermented fish; peda; pre-treatment; undecanone.},
   abstract = {Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47–11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15–14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16899},
   doi = {10.18517/ijaseit.12.2.16899}
}

EndNote

%A Arpi, Normalina
%A Muzaifa, Murna
%A Hasanuddin, -
%A Intania, Mira
%D 2022
%T Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan
%B 2022
%9 Chitosan; fermented fish; peda; pre-treatment; undecanone.
%! Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan
%K Chitosan; fermented fish; peda; pre-treatment; undecanone.
%X Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47–11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15–14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16899
%R doi:10.18517/ijaseit.12.2.16899
%J International Journal on Advanced Science, Engineering and Information Technology
%V 12
%N 2
%@ 2088-5334

IEEE

Normalina Arpi,Murna Muzaifa,- Hasanuddin and Mira Intania,"Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan," International Journal on Advanced Science, Engineering and Information Technology, vol. 12, no. 2, pp. 759-766, 2022. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.12.2.16899.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Arpi, Normalina
AU  - Muzaifa, Murna
AU  - Hasanuddin, -
AU  - Intania, Mira
PY  - 2022
TI  - Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 12 (2022) No. 2
Y2  - 2022
SP  - 759
EP  - 766
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Chitosan; fermented fish; peda; pre-treatment; undecanone.
N2  - Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47–11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15–14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16899
DO  - 10.18517/ijaseit.12.2.16899

RefWorks

RT Journal Article
ID 16899
A1 Arpi, Normalina
A1 Muzaifa, Murna
A1 Hasanuddin, -
A1 Intania, Mira
T1 Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan
JF International Journal on Advanced Science, Engineering and Information Technology
VO 12
IS 2
YR 2022
SP 759
OP 766
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Chitosan; fermented fish; peda; pre-treatment; undecanone.
AB Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47–11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15–14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16899
DO  - 10.18517/ijaseit.12.2.16899