Effects of turmeric extracts (Curcuma domestica) on the quality of octopus (Octopus sp.) crackers

Authors

  • Stenly Gawi Mambo Renjaan Politeknik Perikanan Negeri Tual
  • Maria Kristina Ohoiwutun Politeknik Perikanan Negeri Tual
  • Nini Munirah Renur Politeknik Perikanan Negeri Tual
  • Mirna Zena Tuarita Politeknik Perikanan Negeri Tual

DOI:

https://doi.org/10.31102/eam.1.2.72-79

Keywords:

Octopus, turmeric extract, crackers, fisheries

Abstract

Although octopus is an economically valuable fishery commodity, it is underutilized with some popular processes such as boiling, frying and salting. The octopus-based product development of octopus can be extended through preservation using natural preservatives including turmeric extract. The use of turmeric water extract is expected to be an alternative preservative as well as a seasoning in the production of octopus crackers. The purpose of this study was to determine the best formulation of turmeric extracts (Curcuma sp.) on the quality of octopus crackers (Octopus sp.). The cracker’s formula was added with different levels of turmeric extracts as follows: K.0 (no turmeric extract), K.1 (3%), K.2 (6%), K.3 (9%). The parameters studied were organoleptic quality (appearance, odor, taste and texture) and TPC (Total Plate Count). The results showed that the best quality of octopus crackers on organoleptic parameters was at a concentration of 3%, resulting in appearance (7.2703), odor (7.316), taste (8.03), and texture (8.2802), while the score for the shape reached 9. TPC test at sample with turmeric extract of 9% was 2.7 x 102.

References

Adamczak, A., Ozarowski, M., Karpinski, T.M. (2020). Curcumin, a Natural Antimicrobial Agent with Strain-Specific Activity. Pharmaceuticals, 13 (7), 153. DOI: https://doi.org/10.3390/ph13070153.
Amalia, M., Raharjo, D., Priyono, S. (2019). Pengaruh Konsentrasi Ekstrak Kunyit dan Lama Perendaman Terhadap Daya Simpan Kerupuk Basah. Jurnal Teknologi Pangan, 3(2), 273-280. https://doi.org/10.14710/jtp.2019.23549
Assadad, L., & Utomo, B.S.B.B. The Use of Salt in Fisheries Product Processing Industry. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 6(1), 26-37. DOI:10.15578/squalen.v6i1.58.
Breslin, P.A., Spector, A.C., (2008). Mammalian taste perception. Curr Biology 26;18(4):R148-55. doi: 10.1016/j.cub.2007.12.017. PMID: 18302913.
Bachmanov, A.A., & Beauchamp, G.K. (2007). Taste receptor genes. Annual Review of Nutrition, 27, 389–414.
Buckle, K.A., R.A. Edwards, G.H. Fleet.,M. Wootton. (1987). Ilmu Pangan. Jakarta:Universitas Indonesia Press.
Fauzi, D.A., Karyantina, M., & Mustofa, A. (2022). Characteristics of Snakehead (Channa striata) - Mackarel (Scomberomorus commerson) Fish Crackers With Substitution of Mocaf Flour. Jurnal Teknologi dan Industri Pangan Unisri, 7(2), 140-152.
Jyotirmayee, B., & Mahalik, G. (2022). A review on selected pharmacological activities of Curcuma longa L. International Journal of Food Properties, 25:1, 1377-1398, DOI: 10.1080/10942912.2022.2082464.
Koswara. 2009. Pengolahan Aneka Kerupuk. Ebookpangan.com.
Lahamy, A.A.E., & Mohamed, H.R. (2020). Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article. Global Journal of Nutrition & Food Science, 3(1). http://dx.doi.org/10.33552/GJNFS.2020.03.000553.
Lund, M.N., & Ray, C.A. (2017). Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. Journal of Agricultural and Food Chemistry 2017 65 (23), 4537-4552. DOI: 10.1021/acs.jafc.7b00882.
Mawaddah, N., Mukhlishah, N., Rosmiati., Mahi, F. (2021). Flowering Power Test and Organoleptic Test of Skipjack Tuna Crackers with Different Starch. Perbal: Jurnal Pertanian Berkelanjutan, 9(3), 181-187. ISSN 2302-6944.
Ninan, G. (2003). Chapter 5: Handling and Chilled Storage of Fish In: Product development and seafood safety. Central Institute of Fisheries Technology, Cochin, India, pp 43-58.
Nurmillah, S., Cahyana, Y., Utama, G.L., Ait-Kaddour, A. (2022). Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review. Foods 2022, 11(19), 3120. https://doi.org/10.3390/foods11193120.
Ohoiwutun, M.K., Tumiwa, B.B., Serpara, S.A., Nara, S.M., Tuarita, M.Z. (2020). Investigation on Quality of Smoked Scad Mackarel (Decapterus ruselii) Processed Using Different Fuels. IOP Conference Series-Earth and Environmental Science, Vol 517. DOI: 10.1088/1755-1315/517/1/012023.
Perez-Locas, C., & Yaylayan. V.A. (2010). 3: The Maillard Reaction and Food Quality Deterioration. In book: Chemical Deterioration and Physical Instability of Food and Beverages (pp.70-94). DOI:10.1533/9781845699260.1.70
Rahmawati, S.H., Wijayanti, A., Fahrulsyah. (2023). Chemical Characteristics Analysis in Tilapia (Oreochromis niloticus) Crackers with the Addition of Porang Flour (Amorphophallus oncopphyllus). Agrokompleks, 23(2), 149-157. DOI: https://doi.org.10.51978/japp.v23i2.628
Rosiani, N., Basito., Widowati, E. (2015). Study of Sensory Characteristics, Physical, and Chemical Properties of Fortified Crackers With Aloe vera Using Microwave Roasting Methods. Jurnal Teknologi Hasil Pertanian, 8(2), 84-98.
Sari, L., Rahmiati., Hidayat, F. (2019). Pengaruh Penambahan Tepung Jagung dan Lama Pengeringan Terhadap Mutu Kerupuk Ikan Lele Dumbo (Claria sp). Agriovet, 2(1), 54-66.
Soewarlan, L. C., Toruan, L. N. L., & Saraswati, S. A. (2023). Analisis kandungan proksimat Octopus cyanea dari perairan Nusa Tenggara Timur. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 251-259. http://dx.doi.org/10.17844/jphpi.v26i2.44821.
Standar Nasional Indonesia [SNI]. (1992). Kerupuk ikan: SNI No. 01-2713-1992.
Tuarita, M.Z., Meiyasa, F., Nara, S.M. (2023). Pengawetan & Pengolahan Hasil Perikanan. Bogor: IPB Press.
Winarno, F.G. (1997). Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
Yamaguchi, S., & Takahashi, C. (1984). Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup. Journal of Food Science, 49. 82-85.

Additional Files

Published

2024-11-19

How to Cite

Renjaan, S. G. M., Ohoiwutun, M. K., Renur, N. M., & Tuarita, M. Z. (2024). Effects of turmeric extracts (Curcuma domestica) on the quality of octopus (Octopus sp.) crackers. Environmental and Agriculture Management, 1(2), 72–79. https://doi.org/10.31102/eam.1.2.72-79

Issue

Vol. 1 No. 2 (2024): Environmental and Agriculture Management : November 2024

Section

Research

License

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).