Evaluation of the Quality of Canned Mackerel “Arsik” during
Storage
Alfany Miserwin Suhada Mendrofa, Elisa Julianti and Rona J. Nainggolan
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia
Keywords: Canning, Fish Shade Soup, Mackerel.
Abstract: Arsik is a traditional Batak dish in North Sumatera which is made from fish with a mixture of traditional
spices and has a low shelf life. In this research, an innovation was carried out to produce mackerel arsik with
a long shelf life by packaging it in cans. This research aims to study the effect of spices addition in different
percentage (10, 20, and 30%) on the quality of mackerel fish arsik in cans during storage (1, 2, 3, and 4
weeks). The results showed that during storage the amount of spices added had a significant effect (p < 0.05)
on moisture content, fat content, protein content, color hedonic value, and color index of canned mackerel
fish, however, there was no significant effect (p> 0.05) on pH, hedonic value of aroma, taste, and texture. The
amount of spices as much as 20% produces mackerel arsik with acceptable quality for 4 weeks of storage.
There was no mold growth, gas formation, and can inflateation for 4 weeks of storage, which indicates that
the mackerel arsik product in tin packaging is still acceptable and safe. Canned mackerel fish arsik have
become food creations with a longer shelf life.
1 INTRODUCTION
Arsik is one of the traditional Batak foods especially
from the Batak Toba community in Toba Samosir and
North Tapanuli area, North Sumatra. Generally, arsik
dishes are made from goldfish. In arsik making,
goldfish usually arenot discarded scales, but only by
cleaning some of the fish guts. Goldfish are
freshwater fish that contain nutrients such as protein
which are lower than sea water fish. Goldfish also has
a low content of omega 3 fatty acids. Therefore, in
this study, mackerel fish was used to replace goldfish
in making arsik soup. The advantage of mackerel
compared to goldfish is that it is easily available in
the market, rich in long-chain polyunsaturated fatty
acids such as omega 3 fatty acids, a source of
selenium and minerals, high protein, and a source of
vitamins B12.
In its processing, arsik soup uses traditional spices
consisting of various types of spices such as
andaliman, red onion, garlic, red chilies, cayenne
pepper, lemongrass, galannut, ginger, turmeric,
chives, hazelnut, salt, lime leaves, water, and cikala
acid. On the other hand, the process of making
mackerel fish arsik takes a long time and requires a
lot of energy. The shelf life of goldfish arsik soup is
also short, and it must be consumed immediately after
cooking. Changes in lifestyle that want food products
that are completely instantaneous, require the need
for innovation of arsik soup that is packaged in cans,
so that it has a long shelf life, and can be used as a
ready to eat product.
Food canning is a type of food preservation
procedures using airtight closed packaging and
heating it to kill pathogenic microorganisms that
cause decay and spores, and deactivate enzymes that
can damage quality (Sholihah, 2011). Canning
technology can maintain product shelf life of more
than six months (Hariyadi et al., 2006). Canning is
usually carried out at a sterilization temperature of
121
o
C for 15 minutes or for a certain time, where the
heat given is enough to destroy pathogenic bacteria
but does not reduce the nutritional and organoleptic
quality of canned food (Nurhikmat, et al., 2016).
The purpose of this study was to evaluate the
effect of the amount of seasoning added on the
microbiological, physical, chemical, and sensory
characteristics of mackerel arsik soup during storage
and to obtain the best quality and acceptable
formulation of mackerel arsik soup by consumers.
156
Mendrofa, A., Julianti, E. and Nainggolan, R.
Evaluation of the Quality of Canned Mackerel “Arsik” during Storage.
DOI: 10.5220/0010565300003108
In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 156-165
ISBN: 978-989-758-540-1
Copyright
c
2022 by SCITEPRESS Science and Technology Publications, Lda. All rights reserved
Table 1: Arsik seasoning formulation.
Material *
Treatment
(
%
)
10% 20% 30%
Andaliman 4 8 12
Onion 20 40 60
Garlic 15 30 45
Red Chili Peppers 10 20 30
Ca
y
enne Pe
pp
e
r
8 16 24
Lemongrass 4 8 12
Galan
g
al 4 8 12
Ginge
r
4 8 12
Turmeric 4 8 12
Lokio 6 12 18
Pecan 14 28 42
Cikala Aci
d
2 46
Orange Leaves 5 10 15
*) The amount of material expressed in g
2 MATERIALS AND METHOD
2.1 Research Materials
The main ingredient used in this study was mackerel
fish (Rastrelliger) obtained from “Tempat Pelelangan
Ikan (TPI) Percut District, Deli Serdang Regency,
North Sumatera Province. The seasoning ingredient
used in making arsik soup consists of andaliman,
onion, garlic, red chili, cayenne pepper, lemongrass,
galancque, ginger, turmeric, lokio (Batak onion),
pecans, salt, orange leaves, water, and cikala acid.
All of these seasonings were obtained from the
traditional market in Medan.
2.2 Arsik Seasoning Formulation
The formulation of arsik seasoning used based on the
1 kg weight of mackerel fish can be seen in Table 1.
The marinade was made by mshing all the ingredients
except cikala acid and orange leaves using a blender
until the smooth spice was obtained.
2.3 Arsik Soup Making
Each fish from 1 kg mackerel fish was cut into 4
pieces, while the head and tail parts were removed,
then washed cleanly up to 3 times washing. The arsik
seasoning was added as much as 10%, 20%, 30%
based on the weight of mackerel fish. The fish and
seasoning mixture were cooked using a pan that has
contained 1 L of water for 45 minutes on medium
heat. The addition of salt is done as much as 14,5 g to
1 kg of fish which aims to improve the taste.
2.4 The Canning Process of Arsik Soup
2.4.1 Washing and Sterilization of Cans
Cans material used for fish arsik soup packaging is a
tinplate type with a size of 205 x 301 mm and
completed with a hand-opened tinplate (pop up
model). The inside of the can is coated with a special
layer of food grade lacquer that is resistant to bases
and corrosion. Before use, all cans and lids are
washed using running water and then sterilized at
121
o
C for 15 minutes.
2.4.2 Filling Arsik into Cans
The fish is arranged in such a way that it is not too
dense, then the broth of arsik soup is added. The can
is filled up to 1-2 cm from the surface of the can, to
provide head space.
2.4.3 Timing of Optimum Sterilization with
the Improved General Formula
To prevent overprocess and underprocess, optimum
sterilization time calculation is performed for canning
mackerel arsik soup. The sterilization time is
calculated from the area below the curve on the
semilogarithmic paper. The shape of the area below
the curve is considered trapezoidal. To calculate the
area of the trapezoid, the area below the curve is
divided into a number of parallelograms at a specific
time interval (Δt). Then each is calculated by the
trapezoidal area formula so that it gets the lethal rate
(LR) and partial sterility (partial Fo) on the Δt. Each
partial Fo is summed up. The result shows the total
Evaluation of the Quality of Canned Mackerel Arsik” during Storage
157
sterility value (minutes) of the process that has been
performed.
2.4.4 Canning Arsik Soup in Canned
Packaging at a Time of the Process
Based on the results of the heat penetration test, the
heat adequacy (Fo) value for each spice formulation
used can be calculated, namely 10%, 20%, and 30%.
The sterilization process is carried out based on the
Fo value of each spice formulation. Before being
sterilized, the product is exhausted for 20 minutes at
a temperature of 90
o
C, which aims to remove water
vapor that is still in the headspace area so that the state
of the can when sterilized becomes a vacuum. The
can containing product is then closed using a double
seamer. It works by packing the cans twice so that the
possibility of the tin leak is minimized. The
sterilization process was carried out at a temperature
of 121
o
C for 60 minutes using an autoclave.
2.4.5 Cooling
The can is removed from the autoclave and cooled
immediately by draining the can with running water.
2.4.6 Packing
Packing is carried out for one week by placing the can
in an inverted position at room temperature (25
o
30
o
C) to determine the leakage of the can (SNI 01-
3548-1994). Then the can is arranged in an upright
position.
2.5 Evaluation of the Physical,
Chemical, and Sensory Quality of
Canned Mackerel Arsik Soup
The physical, chemical, and sensory quality of canned
mackerel arsik soup were observed weekly for 4
weeks (1 month) against visual quality parameters,
pH by using pH meter (AZ pH meter), moisture
content, protein by micro kjeldahl method, fat by
Soxhlet method. and antioxidant activity by.
A sensory evaluation was also conducted to
evaluate color, aroma, taste, and texture of mackerel
arsik soup. Panelists evaluated samples on 5 point of
hedonic scale quality analysis with 5=liked very
much, 4 = liked, 3=neither liked nor disliked, 2
=disliked, 1=disliked very much
2.6 Selection of the Best Mackerel
Arsik Soup
Selection of the addition of spices treatment that
produces mackerel arsik soup with the best quality is
based on all observed quality parameters. The best
quality mackerel arsik soup is then analyzed for its
omega-3 fatty acid levels using method.
2.7 Data Analysis
The research was conducted by using a Complete
Randomized Design (RAL) with two factors namely
the addition of arsik seasoning (10%, 20%, and 30%)
and storage time (weeks 1, 2, 3, and 4 weeks).
3 RESULTS AND DISCUSSIONS
3.1 Visual Observation of Mackerel
Fish Arsik Soup
The shelf life of canned mackerel soup was seen based
on the visual acceptance test for 4 weeks of storage
Table 1).Arini (2015) shows that there are several
indicators that indicate that food products especially
canned food are damaged, such as discoloration,
inflated cans, and changes in odors. In the product of
canned mackerel arsik soup, the damage of the
product is referred the growth of the fish, inflated of
can lid, and the presence of gas bubble.
Table 1 shows that during 4 weeks of storage there
has been no change of mackerel arsik soup at all
levels of the addition of spices. This is because the
heat treatment given during the sterilization process
is sufficient to kill all types of microorganisms,
including Clostridium botulinum (Hariyadi, 2019). In
addition, the cans used as packaging materials are
hermetic so that the oxygen demand for aerobic
microbial growth is not available.
3.2 Degree of Acidity (pH)
Based on figure 1, it is found that the more spices
would make the pH tends to decrease, but if the store
too long it could be make the pH of canned fish arsik
soup is increase relatively. The low pH made soup of
canned fish is durable because spoilage microbes can
not grow. The hight PH of canned fish would made
different of smell, color and texture. This is
appropriate with Suradi (2012) who stated that a
higher pH will experience protein decomposition
faster, which causes changes in color, aroma, and
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
158
y = 0,708L + 66,14
r = 0,9637
63
64,5
66
67,5
69
70,5
01234
Moisture
Content(%)
Storage Time (Weeks)
Table 2: The effect of seasoning addition on the shelf life of mackerel arsik soup during 4 weeks storage.
Product Damage
Indicator
Seasoning
Addition (%)
Storage Time (week)
1234
Growth Mol
d
10 - - - -
20 - - - -
30 - - - -
Inflated Lid Ca
n
10 - - - -
20 - - - -
30 - - - -
Gas Bubble 10 - - - -
20 - - - -
30 - - - -
Figure 1: The effect of interaction effect in adding spices and storage time on the pH of canned fish arsik soup.
Figure 2: The main effect in storage time on the moisture content of canned fish arsik soup.
texture. In other words, interaction effect in adding
spices and storage time on pH can be seen in Figure 1.
3.3 Moisture Content
The results showed that the addition of seasoning and
the interaction of seasoning addition and storage
length had an unreal different influence (P>0.05) on
moisture content. Storage length exerts a very
noticeable different influence (P<0.01) on moisture
content. The main effect of storage time on the
moisture content of canned fish arsic soup can be seen
in Figure 2.
Figure 2 explained that the average score of water
degree of fish of canned mackerel on storage of one
week is 66.6964%. The average scores of water
degree of canned mackerel is 67.8112%. On storage
in 3 weeks is 68.2385% and the average score of
water degree on storage in 4 weeks is 68.9173%. It
shows that the longer of storage time make the amount
of air from the canned mackerel soup product is
increase along with the storage time. It caused the
decomposition of protein or fat in fish meat during
storage which make the water of degree is increase.
Based on figure 3 is found that in adding spices with
percentage of 20% could be reduce of protein degrees
on canned fish arsic soup. It Coused, the high of water
degree of canned fish arsik soup could be reduce the
protein degree. Reducing the water degree is caused
the water that found on product that make interact of
maillard during fastly.
Based on Figure 4, it is known that the longer of
store make the degree of protein will be reduced. This
is appropriate with the literature of Sinaga (2010)
which states that protein changes in properties after
experiencing certain treatments, although it is very
little or light and has not caused the breakdown of
covalent or peptide bonds.
y (10%) = 0,017L + 5,1 ; r = 0,908
y (20%)= 0,0097L + 5,8506 ; r = 0,795
y (30%) = 0,0511L+ 5,6134 ; r = 0,7927
5,50
5,70
5,90
6,10
0 0,5 1 1,5 2 2,5 3 3,5 4
pH Value
Storage Time (Weeks)
Added Seasonings 10% Added Seasonings 20% Added Seasonings 30%
Evaluation of the Quality of Canned Mackerel Arsik” during Storage
159
ŷ = -1,1531L
2
+ 2,974L + 47,148
R = 0,9993
30
40
50
60
01234
Protein Levels
(%)
Storage Time (Weeks)
ŷ = -0,0099P
2
+ 0,3771P + 4,026
R = 1
0,00
2,00
4,00
6,00
8,00
10,00
0 102030
Fat Content
(%)
Added Spices (%)
ŷ = 0,0983P
2
- 4,0179P + 80,435
R = 1
30
40
50
60
0102030
Protein Levels (%)
Added Spices (%)
Figure 3: The main effect in adding spices on the protein levels of canned fish arsik soup.
Figure 4: The main effect in storage time on the protein levels of canned fish arsik soup.
Figure 5: The main effect in added spices on the fat content of canned fish arsik soup.
3.4 Fat Content
The results showed that the interaction of seasoning
addition and storage length had an unreal different
influence (P>0.05) on fat levels. The addition of
seasoning and length of storage gives a very
noticeable different influence (P<0.01) on fat content.
The main effect in adding spices of fat content on
canned fish arsik soup can be seen in Figure 5.
Based on Figure 5 shows that in adding of spices
with a higher amount can reduce the fat degree of
canned mackerel soup. This is due in adding of spices
which causes the protein degree of canned mackerel
soup is increase. Soeparno (2009) explains that
protein degree has an inverse relationship with fat
degree. That the smaller protein degree has a greater
fat degree and vice versa.
Based on Figure 5, it is found that the longer of
store, the fat degree of canned mackerel soup will be
decrease. This is due to the hydrolysis of fat.
The higher the hydrolysis rate, the lower or lower
the omega-3 fatty acid levels in canned mackerel soup
that were stored for a longer period of time. Raharja,
et al (2011) stated that the hydrolysis rate that occurs
is related to the omega 3 fatty acids produced.
3.5 Organoleptic Value
3.5.1 Color Hedonic Value
The results of the variety fingerprint show that the
interaction of seasoning addition and storage length
exerts an unreal different influence (P>0.05) on the
hedonic value of a color. The addition of seasoning
and storage length gives a very noticeable different
influence (P<0.01) on the hedonic value of the color.
The main effect in adding spices of color hedonic
value on canned fish arsik soup can be seen in Figure
7.
From Figure 7, it is found that the color hedonic
value will be increase due to the amount of spices or
acids added that make the resulting color is brighter.
Based on Figure 8, it is found that if the longer of
store, the hedonic value of canned fish soup will be
decrease.
This is because while during storage, there was a
change in the components of canned fish arsic soup
due to a faster maillard reaction triggered by high
water degree.
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
160
ŷ = -1,3399L + 10,292
r = - 0,9343
0,00
2,00
4,00
6,00
8,00
10,00
12,00
01234
Fat Content
(%)
Storage Time (Weeks)
ŷ = -0,0032P
2
+ 0,1754P+ 1,7875
R = 1
0,00
2,00
4,00
6,00
0102030
Color Hedonic
Values
Added Spices (%)
ŷ = 0,0375L
2
- 0,3125L + 4,2792
R = 0,9995
0,00
1,00
2,00
3,00
4,00
5,00
01234
Color Hedonic
Values
Storage Time (Weeks)
Figure 6: The main effect in storage time on the fat content of canned fish arsik soup.
Figure 7: The main effect in added spices on the color hedonic value of canned fish arsik soup.
Figure 8: The main effect in storage time on the color hedonic value of canned fish arsik soup.
3.5.2 Aroma Hedonic Values
The results showed that the interaction of seasoning
addition and storage length exerted an unreal different
influence (P>0.05) on the hedonic value of the aroma.
The addition of seasoning and length of storage gives
a very noticeable different influence (P<0.01) on the
hedonic value of the aroma. The main effect in adding
spices of aroma hedonic value on canned fish arsik
soup can be seen in Figure 9.
From Figure 9, it is found that the hedonic aroma
will be increase due to the number of spices added
that make the aroma result is stronger.
From Figure 10, the longer of store make the
aroma value is decrease. Canned mackerel soup with
a storage of four weeks obtained the lowest value
compared to canned mackerel soup with a storage of
one to 3 weeks. Changes or smell irregularities
occurred to protein decomposition by proteolytic
enzymes.
3.5.3 Taste Hedonic Values
The results showed that the interaction of seasoning
addition and storage length exerted an unreal different
influence (P>0.05) on the hedonic value of the taste.
The addition of seasoning and storage length gives a
very noticeable different influence (P<0.01) on the
hedonic value of the taste. The main effect in adding
spices of taste hedonic value on canned fish arsik
soup can be seen in Figure 11.
From Figure 11, it is found that the highest
hedonic taste value is found in the spice percentage
20% because the higher the concentration of
seasoning added the taste will become acidic so that
the panelists do not like because of the panelists.
Based on Figure 12, it is found that the longer the
storage, the more likely the panelist's favorite value
will decrease. This is influenced by the loss of organic
acid components in the canned fish arsik soup so that
the panelists' fondness goes down. The loss of these
organic acids is compounded by the decomposition of
proteins by proteolytic enzymes so that H+ ions or
Evaluation of the Quality of Canned Mackerel Arsik” during Storage
161
ŷ = -0,0031P
2
+ 0,1323P + 2,575
R= 1
3,40
3,60
3,80
4,00
4,20
0102030
Hedonic Taste Value
Added Spices (%)
ŷ = 0,0222L
2
- 0,2811L + 4,3361
R = 1
0,00
2,00
4,00
6,00
01234
Aroma Hedonic
Value
Storage Time (Weeks)
ŷ = -0,0018P
2
+ 0,091P + 2,825
R = 1
0,00
2,00
4,00
6,00
0102030
Aroma Hedonic
Values
Added Spices (%)
Figure 9: The main effect in added spices on the aroma hedonic value of canned fish arsik soup.
Figure 10: The main effect in storage time on the aroma hedonic value of canned fish arsik soup.
Figure 11: The main effect in added spices on the taste hedonic value of canned fish arsik soup.
acid components are lost or reduced replaced by
alkaline compounds such as ammonia (NH3). This is
by Hadiwiyoto (1993) which says that the decrease in
the taste of foodstuff is caused by the decomposition
of proteins, fats, and carbohydrates due to enzymatic
reactions.
3.5.4 Texture Hedonic Values
The results showed that the interaction of seasoning
addition and storage length exerted an unreal different
influence (P>0.05) on the hedonic value of the texture.
The addition of seasoning and storage length gives a
very noticeable different influence (P<0.01) on the
hedonic value of the texture. The main effect in adding
spices of texture hedonic value on canned fish arsik
soup can be seen in Figure 13.
From Figure 13, it is found that the hedonic value
of the texture will be increase due to the increasing
number of spices added that make the spices soak into
the fish meat which causes the texture of the fish is
harder. This is because the protein in the fish soup is
coagulated and the evaporation of water in the product
is getting bigger due to the high temperature and
cooking time of the canned fish soup. This is in
accordance to Sundari, et al. (2015) who said that
heating proteins at high temperatures can cause
denaturation, loss of enzyme activity, color change,
cross-linking, and breaking of peptide bonds.
From Figure 14, the longer of texture is stored in
the first week until the fourth that make the value is
decrease. This is caused by the high activity of water
for food that make the texture becomes soft due to the
liquid in the product evaporating a lot (dehydration).
According to Rachmat et al (2015), it is shown that
the longer it is stored, the texture value will decrease
due to the activity of water in foodstuffs.
3.6 Antioxidant Activity (IC50)
The interaction effect in adding spices and storage
time on the antioxidant activity of canned fish arsik
soup can be seen in Figure 15.
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
162
ŷ = -0,025L
2
- 0,0328L + 4,0611
R = 0,9468
0,00
1,00
2,00
3,00
4,00
5,00
01234
Hedonic Taste Value
Storage Time (Weeks)
ŷ = -0,0014P
2
+ 0,0777P + 2,925
R = 1
0,00
2,00
4,00
6,00
0102030
Texture Hedonic
Values
Added Spices (%)
ŷ = -0,1478L + 4,1972
r = - 0,9833
0,00
1,00
2,00
3,00
4,00
5,00
01234
Texture Hedonic
Values
Storage Time (Weeks)
y = 1,7438x
2
- 3,7045 + 41,283
y = 0,3345x
2
- 8,7003 + 62,987
y = -1,792x
2
+ 3,148 + 58,198
0,00
10,00
20,00
30,00
40,00
50,00
60,00
70,00
01234
Antioxidant Activity
Storage Time (Weeks)
10% ; R = 0,99
20% ; R = 0,95
30% ; R = 0,99
Figure 12: The main effect in storage time on the taste hedonic value of canned fish arsik soup.
Figure 13: The main effect in added spices on the taste hedonic value of canned fish arsik soup.
Figure 14: The main effect in storage time on the textur1`e hedonic value of canned fish arsik soup.
Figure 15: The interaction effect in added spices and storage time on the antioxidant activity of canned fish arsik soup.
In Figure 15, the addition of 20% and 30% spices
reduces IC50 or in other words, the antioxidant
activity is increase. This is because arsik spices are a
source of antioxidants that contain phenolic
compounds (andaliman and cikala acid), beta-carotene
(turmeric), etc. However, the addition of 10% spices
is increased IC50 or in other words, the antioxidant
activity decreased along with the length of storage.
This is because the antioxidant activity is easily
damaged by high temperatures because antioxidant
compounds such as phenolic the compounds are
oxidized during heating at high temperatures. This
Evaluation of the Quality of Canned Mackerel Arsik” during Storage
163
condition is because antioxidants are compounds that
susceptible to damage due to several factors such as
light and oxygen that make the percentage value of
antioxidant activity is decrease with storage time
(Winarsi, 2007). The results of this study indicated
that although there was a decrease in the antioxidant
activity of canned fish arsic soup, the antioxidant
activity was still active and included in the moderate
category. Muharni, et al., (2013) stated that based on
the standard level of antioxidant activity, compounds
that are in the active / moderate category if they have
an IC50 value of 10-100 µg / ml.
3.7 Omega 3 Fatty Acid
Based on the results of the analysis concluded that the
omega-3 value of canned mackerel arsik soup was
4.52 g / 100 g fish. Wher the value of omega-3 from
the original product by 0.48 g from 5 g / 100 g of
mackerel is decreased. This is due to the destruction
of omega-3s due to heating at high temperatures used
such as cooking and sterilization. Sumartini, et al
(2014) said that omega-3 fatty acids are very easily
damaged due to high temperatures.
4 CONCLUSIONS
Fish arsic soup is become a food creation that has a
longer duration about 1 month. Completely
randomized design (CRD) in this study are used two
factors, namely the addition of arsic spices (10%,
20% and 30%) and storage time (weeks 1, 2, 3 and 4
weeks). The addition of different spices is giving the
preparation of mackerel parsley soup very significant
effect (P<0.01) on pH, protein degree, and
organoleptics (color, aroma, taste, and texture) of
canned fish soup. Storage time is giving a very
significant effect (P <0.01) on pH, moisture degree,
protein degree, fat degree, and organoleptics (color,
aroma, taste, and texture) of mackerel soup. The
interaction between the addition of spices and storage
time are only a very significant effect (P<0.01) on pH
but did not have a significant effect (p> 0.05) on the
quality parameters of other mackerel soup. The final
result showed that the addition of 30% spices can
maintain the quality of mackerel arsic soup for 4
weeks of storage.
ACKNOWLEDGEMENTS
Thank you to PT. Indofood Sukses Makmur Tbk.
which co-funded this research through the Indofood
Penelitian Nugraha (IRN) Program period 2019/2020.
REFERENCES
Arini LDD. 2015. Factors and characteristics of expired
foods that adversely affect public health (Faktor-faktor
penyebab dan karakteristik makanan kadaluarsa yang
berdampak buruk pada kesehatan masyarakat). Apikes
Citra Medika Surakarta, Surakarta.
Asbur. and Y. Khairunnisyah. 2018. Andaliman
(Zanthoxylum acanthopodium DC) as an essential oil-
producing plant (Pemanfatan andaliman (Zanthoxylum
acanthopodium DC) sebagai tanaman penghasil
minyak atsiri). Journal of Cultivation. 17(1):537-543.
Fitriana, M., R. Kartika, and A. S. Panggabean. 2017. Effect
of the addition of bloated fish (Rastrelliger kanagurta
L.) Infeed against the decrease in the total cholesterol
levels in the blood of mice (Mus musculus) males who
hypercholesterolemia (Pengaruh penambahan ikan
kembung (Rastrelliger kanagurta L.) Dalam pakan
terhadap penurunan kadar total kolesterol dalam darah
mencit (mus musculus) jantan yang
hiperkolesterolemia). Proceedings of the National
Seminar on Chemistry (ISBN 978-602-50942-0-0).
Hal. 228-233.
Hadiwiyoto, S. 1993. Fishery Processing Technology
(Teknologi Pengolahan Hasil Perikanan). Jilid 1
Liberty. Jogjakarta.
Hariyadi P, Kusnandar, and Wulandari N. 2006. Principles
and Understanding of Thermal Processes (Prinsip dan
Pengertian Proses Termal). Center for Food and
Nutrition Studies. Institut Pertanian Bogor, Bogor.
Hariyadi, P. 2019. Food Engineering Foundation (Landasan
Teknik Pangan). IPB Press, Bogor.
Jannah, M., B. R. Handayani, B. Dipokusumo, and W.
Werdiningsih. 2018. Improved quality and shelf life of
yellow pindang fish "pindang rumbuk" with long
sterilization treatment (Peningkatan mutu dan daya
simpan ikan pindang kuning “pindang rumbuk” dengan
perlakuan lama sterilisasi). Journal of Food Science and
Technology. 4(1):311-323.
Khasrad., S. Anwar, Arfai, and Rusdimansyah. 2016.
Comparison of chemical quality (moisture content,
protein content, and fat content) of femoris biceps
muscles in some cow nations (Perbandingan kualitas
kimia (kadar air, kadar protein, dan kadar lemak) otot
biceps femoris pada beberapa bangsa sapi. National
Seminar. Lembaga Penelitian dan Pemberdayaan
Masyarakat (LPPM) UNMAS Denpasar, Bali.
Marfuah. 2017. Komposisi berbagai jenis ikan dalam 100 g
ikan. (online). (http://e-journal.uajy.ac.id/1541/3/
2BL00983.pdf, diakses tanggal 20 Juli 2020.)
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
164
Muharni, Elfita, and Amanda. 2013. Antioxidant activity of
compounds (+) morelloflavon from the bark of
gamboge plants Garcinia xanthochymus (Aktivitas
antioksidan senyawa (+) morelloflavon dari kulit
batang tumbuhan gamboge Garcinia xanthochymus).
Proceedings of Semirata FMIPA Universitas Lampung.
265- 268.
Nurhikmat A, Suratmo B, Bintoro N and Suharwadji. 2016.
Effect of temperature and sterilization time on the F
value and physical of the packaging can on gudeg
canning (Pengaruh suhu dan waktu sterilisasi terhadap
nilai F dan fisik kaleng kemasan pada pengalengan
gudeg). Journal of Agritech, 36(1): 71-78.
Pramitasari, M. R., R. Riana, and M. Bahrudin. 2012. Effect
of garlic extract (Allium sativum L) on lipid profile
improvement in Rattus norvegicus strains of Wistar
hypercholesterolemia (Pengaruh ekstrak bawang putih
(Allium sativum L) terhadap perbaikan profil lipid pada
rattus norvegicus strain wistar hiperkolesterolemia).
Journal of Medicine. 8(2):85-96.
Rachmat D., Edison and Sumarto. 2015. Comparative
Study of Quality of Pindang Presto Jelawat Fish
(Leptobarbus heoveni) with Vacuum and Non-Vacuum
Method Packaging during Storage (Kajian Komperatif
Mutu Pindang Presto Ikan Jelawat (Leptobarbus
heoveni) dengan Pengemasan Metode Vakum dan Non
Vakum selama Penyimpanan). [Skripsi]. Riau: Fakultas
Perikanan dan Ilmu Kelautan, Universitas Riau.
Raharja, S., P. Suryadarma, and T. Oktavia. 2011.
Enzymatic hydrolysis of fish oil for the production of
omega 3 fatty acids using lipase from Aspergillus niger
(Hidrolisis enzimatik minyak ikan untuk produksi asam
lemak omega 3 menggunakan lipase dari Aspergillus
niger). Journal of Teknol and Food Industry. 22(1):64-
72.
Rokhmawati, A., A. Gunadi, and D. W. A. Fatmawati.
2014. Antibacterial power of takokak fruit extract
(Solanum torvum Swartz) to the growth of
Streptococcus mutants (Daya antibakteri ekstrak buah
takokak (Solanum torvum Swartz) terhadap
pertumbuhan Streptococcus mutans). Scientific
Articles of Dentistry.
Sholihah A. 2011. Process of Canning Kalio Beef and
Review of The Effect of Sterility (Fo) Heating at
Various Temperatures on Changes in Its Physical
Properties (Proses Pengalengan Kalio Daging Sapi dan
Kajian Pengaruh Sterilitas (Fo) Pemanasan pada
Berbagai Suhu terhadap Perubahan Sifat Fisiknya).
[Skripsi]. Bogor: Faculty of Agricultural Technology,
Bogor Agricultural University.
Sinaga, W. S. L., 2010. Production of Sukun Flour
(Artocarpus altilis) Pragelatinisasi (Produksi Tepung
Sukun (Artocarpus altilis) Pragelatinisasi), IPB.
Soeparno, 2009. Meat Science and Technology (Ilmu dan
Teknologi Daging). Gajah Mada University Press,
Yogyakarta.
Sumartini, F. Swastawati, and T. W. Agustini. 2014.
Analysis of omega 3,6,9 fatty acids and bandeng fish
phenol levels (Chanos chanos Forsk) smoke with a
combination of furnace spacing and long smoking
(Analisis asam lemak omega 3,6,9 dan kadar fenol ikan
bandeng (Chanos chanos Forsk) asap dengan
kombinasi jarak tungku dan lama pengasapan). Journal
of Fisheries Processing and Biotechnology. 3(1):157-
166.
Sundari, D., Almasyhuri, and A. Lamid. 2015. The effect of
the process of harvesting on the nutritional composition
of foodstuff of protein sources (Pengaruh proses
pemasakan terhadap komposisi zat gizi bahan pangan
sumber protein). Media Litbangkes. 25(4):235-242.
Suradi, K. 2012. The effect of long storage on room
temperature on changes in pH, TVB, and total buffalo
meat bacteria (Pengaruh lama penyimpanan pada suhu
ruang terhadap perubahan nilai pH, TVB dan total
bakteri daging kerbau). Journal of Livestock Science.
12(2):9.
Widodo, T. 2013. Consumer response to instant food
products /case study in Salatiga city market (Respon
konsumen terhadap produk makanan instan /studi kasus
di pasar raya kota Salatiga). Journal of among Makarti.
6(12):10-28.
Winarsi. 2007. Natural Antioxidants and Free Radicals
(Antioksidan Alami dan Radikal Bebas). Kanisius.
Yogyakarta.
Zuhran, C. F. 2006. Flavour (Cita Rasa). Faculty of
Mathematics and Natural, Universitas Sumatera Utara.
Evaluation of the Quality of Canned Mackerel Arsik” during Storage
165