Heating method such as steaming could influence fisheries commodity chemical composition, notably its flavor components. This study aims to identify the volatile flavor compounds and amino acid composition of steamed Indian mackerel. The samples in this study were steamed (100oC,...
Open access
Research Article10.9734/ajfar/2023/v24i1624
This study aims to obtain the concentration of binahong leaf boiled water with the longest shelf life of mackerel based on organoleptic characteristics. The research method using experimental method with complete random design (CRD) consists of 4 treatments, namely the concentrat...
Open access
Research Article10.9734/ajfar/2022/v20i6516
This research aims to determine the appropriate concentration of pineapple extract to produce anchovy fish sauce with quality that is by the Indonesian National Standard (SNI). The research was conducted from June to September 2021. This research used an experimental method with...
Open access
Research Article10.9734/ajfar/2022/v18i330442
The purpose of this research is to determine the right type of packaging for organoleptic quality and analysis of the peroxide value of red tilapia. This research uses an experimental method consisting of 3 types of packaging, namely (Aluminum Foil), (Plastic High Density Polyeth...
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Research Article10.9734/ajfar/2021/v15i630358
This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addit...
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Research Article10.9734/ajfar/2021/v15i530340
This research aims to determine the best concentration of surimi made from mackerel tuna dark muscle to produce edible film with characteristics according to JIS (Japanese Industrial Standard) and to determine the characteristics of edible film product. This research was carried...
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Research Article10.9734/ajfar/2021/v15i430338
This research aims to determine the right concentration of cayenne solutionso the red tilapia product most liked. The method used in this study was experimental. The research consisted of 4 treatments and 20 panelists as replicates. The treatments were addition of pineapple fruit...
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Research Article10.9734/ajfar/2021/v15i230322
Seaweed jelly candy is a popular food product with a characteristic chewy texture and sweet taste, but it is very susceptible to quality degradation because it is semi-wet so it is easy for microorganisms to grow. This research aims to determine the effect of adding red ginger ex...
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Research Article10.9734/ajfar/2021/v13i630280
Eucheuma cottonii is one of seaweed species that has beneficial economic value and widely cultivated in Indonesia. Diversifying product into seaweed jelly candy could be carried out to utilize the source. The seaweed distinctive aroma is one of problem in producing jelly candy. I...
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Research Article10.9734/ajfar/2021/v12i530246
The purpose of this research was to determine the best concentration of citronella oil on the edible coating from chitosan towards the organoleptic quality of pempek. This research used an experimental method consisting of 5 treatments: without edible coating (control one), addit...
Open access
Research Article10.9734/ajfar/2021/v11i330202
This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The...
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Research Article10.9734/afsj/2019/v13i430114
This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature sto...
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Research Article10.9734/afsj/2019/v12i330084
The widespread use of petroleum-based plastic packaging as food packaging has raised many concerns regarding the negative impact on the environment. The increase of public awareness on environmental problems and the importance of food safety has encouraged a lot of research regar...
Open access
Research Article10.9734/afsj/2024/v23i11750
This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The...
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Research Article10.9734/ajfar/2024/v26i2739
Beeswax is a lipid component obtained from the dregs of cooked honey and then filtered to obtain wax. The advantages of beeswax as a raw material for edible film are that it is classified as food grade, available throughout the year, use is still limited, price is relatively chea...
Pangasius fillets have a shelf life of 6 days at cold temperatures because fish is a perishable food. Application of biocomposite edible films made from gelatin, nanochitosan, and beeswax can extend the shelf life of pangasius fillets due to their ability to improve mechanical an...
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Research Article10.9734/ajfar/2023/v21i5550
Edible films is a thin layer that can be eaten directly with the food it is coated with and is biodegradable, so it is used as an alternative to plastic packaging. The components of the edible film consist of hydrocolloids (proteins and polysaccharides), lipids (fatty acids), and...
Open access
Research Article10.9734/ajfar/2023/v21i5549
This research was conducted to determine the water quality of Situ Ciburuy based on the plankton community as water quality bio-indicator. This research used the survey method and the observation result data were analyzed descriptively. The abundance of phytoplankton is about 340...
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Research Article10.9734/ajfar/2021/v15i130321
Fish bones are a wasted and unused product though it contains high minerals, especially calcium and phosphorus, so that fish bones can be used as raw materials for making bone powder. The manufacture of pangasius bone powder generally goes through a heating process that aims to r...
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Research Article10.9734/ajfar/2021/v13i630279
Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to determine the right level of nilem fish protein concentrate addition to the preferred level of cakwe. The design is using a non-factorial Comple...
Open access
Research Article10.9734/ajfar/2020/v10i130170
Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to obtain the composition of proximate cakwe with the addition of nilem fish protein concentrate. Proximate parameters observed were water content,...
Open access
Research Article10.9734/ajfar/2020/v9i430167
This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentrations based on the number of bacteria contained on mullet fillet during low-temperature storage. The method used in this research was experimental with four treat...
Open access
Research Article10.9734/ajfar/2020/v9i330162
This study aims to determine the proximate composition of cilok mackerel fish head flavor powder. This trial was conducted for two months period at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science for the production of cilok mackerel fish head fl...
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Research Article10.9734/ajfar/2020/v9i230153
This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisherie...
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Research Article10.9734/ajfar/2020/v9i130150
The aim of this research is determine of the optimal stocking density for survival rate and growth of tilapia in round container with water current combined with venturi aeration system. Place of research in the Aquaculture Laboratory, Building 4 Faculty of Fisheries and Marine S...
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Research Article10.9734/ajfar/2020/v8i130132
This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Labor...
Open access
Research Article10.9734/ajfar/2020/v8i130130
This research aim to know the comparison between the fried bilih fish from Sumpur and Paninggahan district in West Sumatra Province, Indonesia. This research conducted from February to June 2019 in Technology Fishery Laboratory of Faculty of Fisheries and Marine Science, Testing...
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Research Article10.9734/afsj/2019/v12i230080
Chocolate is product that made by cocoa powder as main ingredient. Chocolate contains sugar and fat that can cause diabetes and constipation. In order to serve good taste of chocolate, it also required to make chocolate that good for health. One of the best ways to produce health...
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Research Article10.9734/afsj/2019/v12i130076
Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa ol...
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Research Article10.9734/afsj/2026/v25i4870
The natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This s...
Open access
Research Article10.9734/afsj/2024/v23i10748
The issue of plastic waste has become a global concern due to its negative impact on environmental sustainability. Bionanocompsites are a combination of composite materials made from natural materials with nano-sized organic or inorganic fillers that are biodegradable. Kappa carr...
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Research Article10.9734/ajfar/2024/v26i9805
Organoleptic and nutrient content of shredded mackerel tuna fish products can be affected by the steaming temperature. This study aims to determine the effect of steaming temperature on the nutritional and organoleptic content of shredded swordfish and to obtain the optimum tempe...
Open access
Research Article10.9734/ajfar/2023/v25i4680
In general, commercial sausages can only last at room temperature for 1 day, because sausages are made from raw materials that are easily degraded in quality, especially fish sausages where fish are included in perishable foods that are easily degraded due to the high water conte...
Open access
Research Article10.9734/ajfar/2023/v22i1561
Edible film is a type of edible packaging in the form of a thin layer to protect food products and can be decomposed naturally so that it can be an alternative to the use of plastic packaging. Edible film components consist of hydrocolloids (polysaccharides, proteins), lipid, or...
Open access
Research Article10.9734/ajfar/2023/v22i1560
This research was conducted to determine the percentage of moringa leaf extract to inhibit the deterioration of the quality of the tilapia fillet as a natural preservative against organoleptic characteristics during room temperature storage. This research was carried out at the P...
Open access
Research Article10.9734/ajfar/2023/v21i1526
Indian Mackerel is one of the potential small pelagic fish and has a dense meat quality so that it can be made as a pindang product. Presto roasting is one of the processing performances resulting from the modification by applying high-temperature heating with a pressurized devic...
Open access
Research Article10.9734/ajfar/2022/v19i330473
This study aims to analyze the quality control of food safety with the Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) systems in Small and Medium Enterprises (SMEs) processed from milkfish shredded Bunda Juminah Food and compare it with th...
Open access
Research Article10.9734/ajfar/2022/v18i530454
Patin is a commodity fish that is in great demand from year to year. Utilization of fish bone waste has not been done much. Patin bone waste from the fillet industry can be used as flour. Patin bone flour has a high calcium content. This study aims to determine the percentage of...
Open access
Research Article10.9734/ajfar/2022/v18i530452
This research aims to determine the percentage of addition of red tilapia bone flour as a source of calcium in the most preferred doughnut. The research was conducted on January until February 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Scie...
Open access
Research Article10.9734/ajfar/2022/v18i430448
Collagen is one of the main connective tissue animal proteins and has been widely used as a biomedical material. Collagen is divided into XIX types. Type I collagen, among others, is obtained from bone, scales and skin. Collagen derived from type I can repair tissue or accelerate...
Open access
Research Article10.9734/ajfar/2021/v15i630353
This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The resea...
Open access
Research Article10.9734/ajfar/2021/v14i430300
The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Labor...
Open access
Research Article10.9734/ajfar/2021/v14i330296
Fish bones are the largest contributor of waste from the fish processing industry which has not been used optimally. Fish bones have a high calcium content so they can be used as raw material for fish bone flour. This article aims to explain the use of fish bone into fish bone fl...
Open access
Research Article10.9734/ajfar/2021/v13i430271
Squid (Loligo sp.) is one of the marine fishery commodities that abundant in resources and valuable economically in Indonesia. To increase the economic value of food, processing activities are needed, steaming is one of them. Processing activities using high temperatures are susp...
Open access
Research Article10.9734/ajfar/2021/v13i230259
This study aims to determine the appropriate level of addition of tenggiri fish head flavor powder so that the most preferred cracker product was produced. The research was carried out at the Padjadjaran University fish processing product laboratory from September 2019 to January...
Open access
Research Article10.9734/ajfar/2020/v9i230155
Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Nilem fish can be made into fish protein concentrate (FPC) flour, so that it can have wide application. The addition of fish protein concentrate flour to the mochi cake might affect...
Open access
Research Article10.9734/ajfar/2020/v9i130149
This study aims to determine the chemical composition of fish flavor crackers. This research was carried out in the laboratory of the Integrated Basic Science Program at Padjadjaran University in January 2020. The method used in this research was the experimental method. The para...
Open access
Research Article10.9734/ajfar/2020/v8i430147
Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Another application of nilem fish is made into fish protein concentrate (FPC) flour. The addition of fish protein concentrate flour to the mochi cake can affect the proximate charac...
Open access
Research Article10.9734/ajfar/2020/v8i430146
Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasiu...
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Research Article10.9734/afsj/2020/v14i230125
Aims: This research is aimed to know the impact of Aloe Vera to formaldehyde levels. Specifically, to know how Aloe Vera could reduce the formaldehyde levels on Indian mackerel fish during cold temperature storage. Place and Duration of Study: Fisheries Product Processing Laborat...
Open access
Research Article10.9734/afsj/2019/v12i130075
The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30...
Open access
Research Article10.9734/afsj/2019/v12i130071
Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Un...
Open access
Research Article10.9734/afsj/2019/v11i430069
Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...
Open access
Research Article10.9734/afsj/2019/v10i430049