The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp)

A. N. Putra; M. P. Patria; A. S. Pamitran

doi:10.1063/5.0008039

The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp)

A. N. Putra, M. P. Patria, A. S. Pamitran

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Grouper (Epinephelus sp) is a reef fish that has high economic value in fresh conditions and was very popular at domestic and foreign markets, especially in ASEAN countries, but it also a perishable food. The level of freshness of grouper can affect its economic value, the lower the level of freshness, the lower the economic value. This study aims to determine whether the storage of the grouper (Epinephelus sp) at temperature maintained between (-4 °C)-0 °C for 21 days with seven intervals from day 0 using slurry ice will slow down the decrease of it is quality. This research was conducted using four test methods such as organoleptic test, microbiological test with total plate count (TPC) method, and chemical test using the total volatile base (TVB) method. The organoleptic value on the 14th storage day which is 6.37 has exceeded the maximum limit of fresh fish according to SNI 2729:2013 which is 7.00. The total number of colonies on the 21st storage day has exceeded the maximum limit of fresh fish which is 5 x 10⁵, presumably a decrease in freshness quality has occurred between the 14th to 21st days of storage. The value of TVB on the 14th day of storage which is 20.53 mg-N/100 g has exceeded the maximum limit of fresh fish which is 20 mg-N/100 g. The grouper fish was only effective for up to 14 days using slurry ice storage at a temperature maintained between (-4 °C)-0 °C.

Original language	English
Title of host publication	Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019
Editors	Terry Mart, Djoko Triyono, Tribidasari Anggraningrum Ivandini
Publisher	American Institute of Physics Inc.
ISBN (Electronic)	9780735420014
DOIs	https://doi.org/10.1063/5.0008039
Publication status	Published - 1 Jun 2020
Event	5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019 - Depok, Indonesia Duration: 9 Jul 2019 → 10 Jul 2019

Publication series

Name	AIP Conference Proceedings
Volume	2242
ISSN (Print)	0094-243X
ISSN (Electronic)	1551-7616

Conference

Conference	5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019
Country/Territory	Indonesia
City	Depok
Period	9/07/19 → 10/07/19

Keywords

Epinephelus sp
slurry ice
Total plate number (ALT)
total volatile based (TVB)

Access to Document

10.1063/5.0008039

Cite this

Putra, A. N., Patria, M. P., & Pamitran, A. S. (2020). The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp). In T. Mart, D. Triyono, & T. A. Ivandini (Eds.), Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019 Article 050008 (AIP Conference Proceedings; Vol. 2242). American Institute of Physics Inc.. https://doi.org/10.1063/5.0008039

Putra, A. N. ; Patria, M. P. ; Pamitran, A. S. / The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp). Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019. editor / Terry Mart ; Djoko Triyono ; Tribidasari Anggraningrum Ivandini. American Institute of Physics Inc., 2020. (AIP Conference Proceedings).

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title = "The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp)",

abstract = "Grouper (Epinephelus sp) is a reef fish that has high economic value in fresh conditions and was very popular at domestic and foreign markets, especially in ASEAN countries, but it also a perishable food. The level of freshness of grouper can affect its economic value, the lower the level of freshness, the lower the economic value. This study aims to determine whether the storage of the grouper (Epinephelus sp) at temperature maintained between (-4 °C)-0 °C for 21 days with seven intervals from day 0 using slurry ice will slow down the decrease of it is quality. This research was conducted using four test methods such as organoleptic test, microbiological test with total plate count (TPC) method, and chemical test using the total volatile base (TVB) method. The organoleptic value on the 14th storage day which is 6.37 has exceeded the maximum limit of fresh fish according to SNI 2729:2013 which is 7.00. The total number of colonies on the 21st storage day has exceeded the maximum limit of fresh fish which is 5 x 105, presumably a decrease in freshness quality has occurred between the 14th to 21st days of storage. The value of TVB on the 14th day of storage which is 20.53 mg-N/100 g has exceeded the maximum limit of fresh fish which is 20 mg-N/100 g. The grouper fish was only effective for up to 14 days using slurry ice storage at a temperature maintained between (-4 °C)-0 °C.",

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author = "Putra, {A. N.} and Patria, {M. P.} and Pamitran, {A. S.}",

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Putra, AN , Patria, MP & Pamitran, AS 2020, The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp). in T Mart, D Triyono & TA Ivandini (eds), Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019., 050008, AIP Conference Proceedings, vol. 2242, American Institute of Physics Inc., 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019, Depok, Indonesia, 9/07/19. https://doi.org/10.1063/5.0008039

The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp). / Putra, A. N.; Patria, M. P.; Pamitran, A. S.
Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019. ed. / Terry Mart; Djoko Triyono; Tribidasari Anggraningrum Ivandini. American Institute of Physics Inc., 2020. 050008 (AIP Conference Proceedings; Vol. 2242).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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T1 - The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp)

AU - Putra, A. N.

AU - Patria, M. P.

AU - Pamitran, A. S.

PY - 2020/6/1

Y1 - 2020/6/1

N2 - Grouper (Epinephelus sp) is a reef fish that has high economic value in fresh conditions and was very popular at domestic and foreign markets, especially in ASEAN countries, but it also a perishable food. The level of freshness of grouper can affect its economic value, the lower the level of freshness, the lower the economic value. This study aims to determine whether the storage of the grouper (Epinephelus sp) at temperature maintained between (-4 °C)-0 °C for 21 days with seven intervals from day 0 using slurry ice will slow down the decrease of it is quality. This research was conducted using four test methods such as organoleptic test, microbiological test with total plate count (TPC) method, and chemical test using the total volatile base (TVB) method. The organoleptic value on the 14th storage day which is 6.37 has exceeded the maximum limit of fresh fish according to SNI 2729:2013 which is 7.00. The total number of colonies on the 21st storage day has exceeded the maximum limit of fresh fish which is 5 x 105, presumably a decrease in freshness quality has occurred between the 14th to 21st days of storage. The value of TVB on the 14th day of storage which is 20.53 mg-N/100 g has exceeded the maximum limit of fresh fish which is 20 mg-N/100 g. The grouper fish was only effective for up to 14 days using slurry ice storage at a temperature maintained between (-4 °C)-0 °C.

AB - Grouper (Epinephelus sp) is a reef fish that has high economic value in fresh conditions and was very popular at domestic and foreign markets, especially in ASEAN countries, but it also a perishable food. The level of freshness of grouper can affect its economic value, the lower the level of freshness, the lower the economic value. This study aims to determine whether the storage of the grouper (Epinephelus sp) at temperature maintained between (-4 °C)-0 °C for 21 days with seven intervals from day 0 using slurry ice will slow down the decrease of it is quality. This research was conducted using four test methods such as organoleptic test, microbiological test with total plate count (TPC) method, and chemical test using the total volatile base (TVB) method. The organoleptic value on the 14th storage day which is 6.37 has exceeded the maximum limit of fresh fish according to SNI 2729:2013 which is 7.00. The total number of colonies on the 21st storage day has exceeded the maximum limit of fresh fish which is 5 x 105, presumably a decrease in freshness quality has occurred between the 14th to 21st days of storage. The value of TVB on the 14th day of storage which is 20.53 mg-N/100 g has exceeded the maximum limit of fresh fish which is 20 mg-N/100 g. The grouper fish was only effective for up to 14 days using slurry ice storage at a temperature maintained between (-4 °C)-0 °C.

KW - Epinephelus sp

KW - slurry ice

KW - Total plate number (ALT)

KW - total volatile based (TVB)

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BT - Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019

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A2 - Triyono, Djoko

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Putra AN , Patria MP , Pamitran AS. The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp). In Mart T, Triyono D, Ivandini TA, editors, Proceedings of the 5th International Symposium on Current Progress in Mathematics and Sciences, ISCPMS 2019. American Institute of Physics Inc. 2020. 050008. (AIP Conference Proceedings). doi: 10.1063/5.0008039

The ability of slurry ice to reduce freshness quality degradation of cantang grouper (Epinephelus sp)

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