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Title: :  Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage
PaperId: :  19111
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 9 Issue 1 2023
DUI:    16.0415/IJARIIE-19111
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Muhammad Rama SukmadhaniPadjadjaran University

Abstract

Fisheries
alginate, antioxidant, fillet, milkfish, oxidation
This study aims to determine the best concentration of alginate from brown seaweed (Sargassum sp.) as an antioxidant against the fat oxidation process in milkfish fillets during cold temperature storage. This research was conducted in July - August 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with four treatments and three replications with a storage time of 6 days. Observations were made on days 1, 2, 4 and 6. The treatments consisted of four treatments namely control treatment A (0%), treatment B (1%), treatment C (1.5%), and treatment D (2%). Parameters observed in this study included thiobarbituric acid (TBA), peroxide value (PV), and pH. The results showed that the TBA values for all treatments ranged from 0.11 to 1.02 mg Mal/kg. PV values ranged from 0.00-28.97 mg eq/kg. Milkfish fillets soaked in alginate concentrations C (1.5%) and D (2%) were the best in inhibiting fat oxidation in milkfish filets as indicated by the lower PV value compared to milkfish filets soaked in alginate concentrations A (0%) and B. (1%). The results of milkfish filet pH measurements ranged from 5.4-6.1. The best treatment was treatment C (1.5%) because it was considered more efficient in the use of materials compared to treatment D (2%).

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IJARIIE Muhammad Rama Sukmadhani. "Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage" International Journal Of Advance Research And Innovative Ideas In Education Volume 9 Issue 1 2023 Page 958-964
MLA Muhammad Rama Sukmadhani. "Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage." International Journal Of Advance Research And Innovative Ideas In Education 9.1(2023) : 958-964.
APA Muhammad Rama Sukmadhani. (2023). Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage. International Journal Of Advance Research And Innovative Ideas In Education, 9(1), 958-964.
Chicago Muhammad Rama Sukmadhani. "Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage." International Journal Of Advance Research And Innovative Ideas In Education 9, no. 1 (2023) : 958-964.
Oxford Muhammad Rama Sukmadhani. 'Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage', International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 1, 2023, p. 958-964. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/Application_Of_Alginate_From_Sargassum_Sp___As_An_Antioxidant_Against_The_Fat_Oxidation_Process_In_Milkfish_Fillets_During_Cold_Temperature_Storage_ijariie19111.pdf (Accessed : 14 February 2024).
Harvard Muhammad Rama Sukmadhani. (2023) 'Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage', International Journal Of Advance Research And Innovative Ideas In Education, 9(1), pp. 958-964IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/Application_Of_Alginate_From_Sargassum_Sp___As_An_Antioxidant_Against_The_Fat_Oxidation_Process_In_Milkfish_Fillets_During_Cold_Temperature_Storage_ijariie19111.pdf (Accessed : 14 February 2024)
IEEE Muhammad Rama Sukmadhani, "Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage," International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 1, pp. 958-964, Jan-Feb 2023. [Online]. Available: https://ijariie.com/AdminUploadPdf/Application_Of_Alginate_From_Sargassum_Sp___As_An_Antioxidant_Against_The_Fat_Oxidation_Process_In_Milkfish_Fillets_During_Cold_Temperature_Storage_ijariie19111.pdf [Accessed : 14 February 2024].
Turabian Muhammad Rama Sukmadhani. "Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 9 number 1 (14 February 2024).
Vancouver Muhammad Rama Sukmadhani. Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2023 [Cited : 14 February 2024]; 9(1) : 958-964. Available from: https://ijariie.com/AdminUploadPdf/Application_Of_Alginate_From_Sargassum_Sp___As_An_Antioxidant_Against_The_Fat_Oxidation_Process_In_Milkfish_Fillets_During_Cold_Temperature_Storage_ijariie19111.pdf
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