ORCID Profile
0000-0003-2549-2745
Current Organisations
RMIT University
,
National Research and Innovation Agency
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Publisher: EDP Sciences
Date: 2020
DOI: 10.1051/E3SCONF/202014703028
Abstract: Snakehead fish ( Channa striata ) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery process. The extraction of snakehead fish for functional food produces solid by-product that can be utilized into Fish Protein Concentrate (FPC) powder. The FPC powder can be applied into various food products, including cookies. Study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product. Study showed that addition of 5 and 10% FPC powder into cookies formulation increased fat and protein contents, improves texture as well as appearance of cookies. FPC powder with concentration of 10% resulted in cookies with higher protein content (11,41%), texture and appearance. However, further study is suggested to eliminate the fishy odor and taste produced by FPC.
Publisher: IOP Publishing
Date: 06-2019
DOI: 10.1088/1755-1315/292/1/012020
Abstract: The increase consumption of Snakehead fish crude extract as supplement drink has left the fish meat residue which has been utilized yet. The study aims to investigate the physical characteristics of fish protein concentrate (FPC) produced from Snakehead fish ( Channa striata ) extraction by product using acid and alkali solubilization methods. The acid method was performed by adding HCl 0,1N until pH during extraction reached 2,3, and 4, while for alkali method using NaOH 0,1M with extraction pH of 10,11,12. The FPC was analyzed for its color, whiteness and functional properties. The results indicated that the highest whiteness was obtained from treatment of pH 4 e.g 69,9%. pH 11 resulted FPC with the highest L value, i.e 85.54 but low a* and b* values, i.e 0.33 and 19.1. Acid solubilization method resulted FPC with lower emulsifying activity but higher emulsifying solubility compared to alkali solubilization method. The acid solubilization method was considered more effective in producing FPC rather than alkali solubilization method due to higher physical and functional characteristics of FPC.
Publisher: IOP Publishing
Date: 11-2021
DOI: 10.1088/1755-1315/924/1/012090
Abstract: The purpose of this research is to identify the characteristics of shredded catfish ( Clarias sp ) processed with and without cooking oil and determine the shelf life by using the Arrhenius method. The shredded catfish was made by filleting the fish and soaking in a 2% vinegar solution for 10 minutes, and boiling the fillets for 15 minutes in a 2% salt solution mixed with 2% bay leaves and 2% lemongrass with the ratio of fillet: solution (1:2 (w/v)). The cooked fillets were then pressed, shredded into small pieces, and added with spices (2% red onion, 3% garlic, 15% granulated sugar, 1% coriander, 1% galangal, and 0.5% flavoring powder) and 20% coconut milk, then cooked until it dried. The shredded catfish was observed for its proximate values, while the shelf life was determined using the acceleration method (Arrhenius) at three different storage temperatures and day of observation, i.e. at 25°C was for 0, 10, 20, 30, 40 days at 35°C was for 0, 7, 14, 21, 28 days and at 45°C was for 0, 3, 6, 9, 12 days. The parameters of observation for shredded catfish’s shelf life were peroxide value, Aw, total plate count (TPC), and sensory test (hedonic). The result of proximate value showed that the protein content of shredded catfish with oil was lower than without oil, while moisture content was higher for treatment using oil. The shelf life of shredded catfish with cooking oil was shorter than without cooking oil, estimated for 83 days at 25°C, 55 days at 35°C, 47 days at 45°C, compared to 155 days at 25°C, 103 days at 35°C, and 62 days at 45°C, respectively. This was supported by the panelist’s preferences for shredded catfish without oil at the end of the observation. These results indicate that the use of cooking oil during the cooking process of shredded catfish greatly affects the product’s shelf life.
Publisher: EDP Sciences
Date: 2020
DOI: 10.1051/E3SCONF/202014703002
Abstract: This study aimed to determine the effect of red fermented rice and nitrite salt as natural coloring on the sensory and nutritional properties of mackerel tuna ( Euthynus sp.) corned. Fish fillet was added with salt, sugar, 1.5% (w/w) red fermented rice and 2.5% (w/w) nitrite salt, then incubated at 1-2oC for 2 days until the color of the meat became dark red. Afterward, the cured meat was washed and processed into corned fish by using 0, 1 and 2% Soy Protein Isolate (SPI). The quality of corned fish were observed based on the proximate values, pH, color, microbial content, sensory evaluation, fatty acid profiles and amino acid profiles. The results show that corned fish processed with red fermented rice and nitrite salt affected the proximate value, color value and sensory evaluation. Corned fish which processed using red fermented rice produced a sharper red color and preferred by panelist than corned fish processed using nitrite. Addition of SPI affected the red color intensity of the product and increasing panelist’s pReference for the products. Corned fish contained essential fatty acids and amino acids, therefore, it can be used as a source of amino acids to meet the needs of amino acids in the body. Based on this study, corned fish processed with red fermented rice and the addition of 2% SPI was chosen as the best formulation compared to other treatments.
Publisher: Elsevier BV
Date: 12-2020
Publisher: Elsevier BV
Date: 05-2022
Publisher: AIP Publishing
Date: 2021
DOI: 10.1063/5.0051833
Publisher: Author(s)
Date: 2018
DOI: 10.1063/1.5082505
Publisher: Elsevier BV
Date: 05-2023
Publisher: Elsevier BV
Date: 03-2024
Publisher: IOP Publishing
Date: 04-2021
DOI: 10.1088/1755-1315/733/1/012113
Abstract: This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish ( Euthynnus affinis ) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respectively at 100°C for 15 and 30 minutes. As much as 10, 20, and 30% of salt were added during the boiling water. In the steaming process, mackerel tuna loin was immersed in salt solution of 10, 20, and 30% for 30 minutes at the ratio of 1: 4 (w / v) then drained at room temperature for ± 15 minutes. Observation parameters are proximate composition, salinity, hardness texture, and sensory analysis with descriptive tests. Boiling and steaming process for 15 minutes and 30 minutes, respectively, affected water content, salt content, sensory characteristics, and hardness texture. Properties of Pindang loin cooking process with the larger salt concentration in the longer time (30 minutes) tend to produce harder texture than 15 minutes. Pindang loin produced from boiling 15 minutes with a salt concentration of 10% produces a protein content of 28.89% with a moisture content of 69.24% can produce a hardness texture of 5532.27 g. Also, it can produce sensory characteristics with an intact appearance, some parts are slightly cracked, the texture is dense and not sticky, light brown colour, the specific aroma of pindang and savoury taste.
Publisher: Agency for Marine and Fisheries Research and Development
Date: 31-05-2019
No related grants have been discovered for Diah Ikasari.