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Journal articles on the topic 'Pindone'

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Published: 4 June 2021

Last updated: 6 February 2022

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Fisher, Penny, Samantha Brown, and Jane Arrow. "Pindone residues in rabbit tissues: implications for secondary hazard and risk to non-target wildlife." Wildlife Research 42, no. 4 (2015): 362. http://dx.doi.org/10.1071/wr15019.

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Context Pindone is used to control rabbits in Australia and New Zealand, but the secondary non-target risks presented by pindone-poisoned rabbits are poorly known. Aims We aimed to generate new data on residual concentrations of pindone in poisoned rabbits for use in a review of the secondary poisoning risks posed to non-target animals in New Zealand. Methods Laboratory rabbits were offered pellet bait containing 0.25 g kg–1 pindone in three trials to simulate a range of bait uptake scenarios: single exposure and low or high chronic exposure. Residual pindone concentrations measured in body tissues of laboratory rabbits that had ingested known exposures of pindone were compared with those in wild rabbit carcasses collected after three pindone-baiting operations. Residues in the faeces of some laboratory rabbits were also measured. Key results Highest concentrations of pindone residues were in the liver and fat tissue of poisoned rabbits, with consistently lower concentrations in muscle tissue. A dose–response relationship between pindone exposure and liver residue concentrations was found only at the highest chronic exposures. Rabbit carcasses collected after field-baiting operations had generally higher pindone residue concentrations than did laboratory rabbits that had ingested known lethal amounts of bait. Unmetabolised pindone was excreted in rabbit faeces. Conclusions The occurrence of the highest residual pindone concentrations in rabbit liver was consistent with the known tissue distribution of anticoagulants in mammals; however, the co-occurrence of similar-range pindone concentrations in rabbit fat has not been previously described. Re-ingestion of soft faecal pellets (caecotrophy) in rabbits that have eaten pindone bait may function as a secondary exposure to increase or prolong their oral exposure to pindone. Some rabbits poisoned following field pindone-baiting operations are likely to have consumed well in excess of a lethal amount of bait. Implications Concentrations of residual pindone in fat and liver of poisoned rabbits suggest that secondary poisoning hazard to some non-target predators and scavengers is high. The lack of field-based assessments of the non-target impacts of pindone is a marked information gap that needs to be addressed.

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Twigg, Laurie E., Garry S. Gray, Marion C. Massam, et al. "Evaluation of bait stations for control of urban rabbits." Wildlife Research 28, no. 3 (2001): 299. http://dx.doi.org/10.1071/wr99114.

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The acceptability of four different bait station designs (drum, slab, tyre, corrugated iron) to rabbits was tested in the field using unpoisoned oat bait. The drum (200 L, cut longitudinally) and the raised concrete slab (60 × 60 cm) designs were the most acceptable to rabbits. The raised tyre design was unacceptable, and this was supported by later field efficacy trials that compared the drum and tyre designs using 1080 One-shot oats. The efficacy of three of these designs (drum, slab, tyre) against ‘urban’ rabbits was assessed more fully using pindone oat bait. The tyre stations were again found to have little impact on rabbit numbers. With the exception of one drum site where pindone bait stations were totally ineffective, the proportional reductions in rabbit numbers for the remaining sites were similar between the drum (69%, n = 3) and slab (70%, n = 5) designs. However, the slab design provided much easier access to bait by non-target species (particularly birds), and we therefore recommend that the drum design would be the best bait station for controlling rabbits. The overall proportional reduction in rabbit numbers achieved with pindone bait stations was 48% (range 0–80%, n = 13), which is less than that usually achieved during broadacre control programs with pindone (60–90+%). In addition, these kills took 30–60 days to achieve, and as rabbit damage still occurred over this period, the use of pindone bait stations did not always result in damage mitigation or, ultimately, an economic benefit. Some potential problems associated with the use of pindone bait stations, such as the possibility of the development of ‘resistance’ to pindone bait and the risk to non-target species, are also discussed. The combined use of track counts and a ‘digs’ index proved a reliable indicator of changes in rabbit abundance.

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Martin, GR, WE Kirkpatrick, DR King, ID Robertson, PJ Hood, and JR Sutherland. "Assessment of the Potential Toxicity of an Anticoagulant, Pindone (2-Pivalyl-1,3-Indandione), to Some Australian Birds." Wildlife Research 21, no. 1 (1994): 85. http://dx.doi.org/10.1071/wr9940085.

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The sensitivity of a number of avian species to the rabbit poison pindone (2-pivalyl-1,3-indandione) was investigated using increase of prothrombin time (PT) as an index of poisoning. Daily dose levels of pindone were 0.25 mg/kg for eagles, 4.0 mg/kg for magpies and 5.0 mg/kg for pigeons, parrots and ducks. Considerable species variation in response was observed, and within each species there was considerable individual variation in response to pindone. The PTs of magpies and ducks increased to approximately twice baseline levels. Significant elevations (4- to 7-fold) occurred in parrots, pigeons and eagles. Clinical symptoms were observed in only one species, the wedge-tailed eagle. Results of dosing trials indicate that all species tested are theoretically at risk of pindone poisoning, although the risk to some species is minimised by factors such as population size, food availability and bait placement.

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Freeman, AB, GJ Hickling, and CA Bannock. "Response of the Skink Oligosoma Maccanni (Reptilia: Lacertilia) to Two Vertebrate Pest-Control Baits." Wildlife Research 23, no. 4 (1996): 511. http://dx.doi.org/10.1071/wr9960511.

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The attractiveness of two vertebrate pest-control baits (non-toxic RS5 and Pindone-impregnated AgTech) to captive skinks (Oligosoma maccanni) was assessed with timelapse video and feeding trials in New Zealand. 0. maccanni were attracted to both bait types. When dry, pindone baits were more palatable than RS5 baits. However, when wet the palatability of both baits increased and was similar. Bait size had no significant effect on palatability. Lizards ate an average of 0.01 g of RS5 bait or 0.02 g of Agtech Pindone bait, over two days. On the basis of published susceptibility data, it is unlikely that this level of consumption would expose skinks to lethal doses of these vertebrate pest toxins. Potential sublethal effects of such doses require further study.

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Eason, CT, and SE Jolly. "Anticoagulant Effects of Pindone in the Rabbit and Australian Bushtail Possum." Wildlife Research 20, no. 3 (1993): 371. http://dx.doi.org/10.1071/wr9930371.

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The anticoagulant and toxic effect of the rodenticide pindone were compared in the rabbit and the Australian brushtail possum (Trichosurus vulpecula). Six possums and six rabbits were dosed orally with 25mg kg-1 pindone, and another five possums were dosed with 100mg kg-1 pindone. Blood samples were taken before dosing and 6 days after dosing. In rabbits, the mean haematocrit was reduced from 0.41 to 0.14, the one-stage prothrombin time increased from 7.1 to more than 120 s, and activated partial prothrombin time increased from 26.1 to more than 180 s. These parameters were unchanged in the possums that received 25mg kg-1. In possums that received 100mg kg-1 the one-stage prothrombin time increased from 41.9 to 80.0 s and the activated partial prothrombin time increased from 30.2 to 103.9 s. The haematocrit was unchanged. Half the rabbits died with extensive haemorrhaging within 6 days, but there was no haemorrhaging or mortality in the possums in either dose group.

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Fisher, Penny, Samantha Brown, and Jane Arrow. "Welfare Impacts of Pindone Poisoning in Rabbits (Oryctolagus cuniculus)." Animals 6, no. 3 (2016): 19. http://dx.doi.org/10.3390/ani6030019.

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SAITO, Shizuka, Satoru NEMOTO, and Rieko MATSUDA. "Determination of Pindone in Agricultural Products by LC-MS/MS." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 52, no. 4 (2011): 237–43. http://dx.doi.org/10.3358/shokueishi.52.237.

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Eason, CT. "The Acute Toxicity of Cholecalciferol to the European Rabbit, Oryctolagus Cuniculus." Wildlife Research 20, no. 2 (1993): 173. http://dx.doi.org/10.1071/wr9930173.

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The toxicity of cholecalciferol in the rabbit was evaluated as part of an assessment of alternative toxins to sodium monofluoroacetate (1080) and pindone for large-scale rabbit control in the South Island of New Zealand. After a dose-ranging study spanning the known LD50 values for other mammals (up to 400 mg kg-1) an acute toxicity study established an LD50 of 9mg kg-1 and LD95 of 18mg kg-1 for the rabbit, which proved very susceptible to cholecalciferol.

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JOLLY, SE, CT EASON, C. FRAMPTON, and RC GUMBRELL. "The anticoagulant pindone causes liver damage in the brushtail possum (Trichosurus vulpecula)." Australian Veterinary Journal 71, no. 7 (1994): 220. http://dx.doi.org/10.1111/j.1751-0813.1994.tb03407.x.

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SAITO, Shizuka, Takatoshi SAKAI, Satoru NEMOTO, and Rieko MATSUDA. "Determination of Pindone in Animal Products, Fishery Products, and Honey by LC-MS/MS." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 52, no. 5 (2011): 294–98. http://dx.doi.org/10.3358/shokueishi.52.294.

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Chen, Xiao-Hong, Mei-Qiang Cai, and Mi-Cong Jin. "Analysis and Confirmation of Rodenticide Pindone in Human Plasma by IC–ESI–IT–MS." Chromatographia 70, no. 7-8 (2009): 1201–6. http://dx.doi.org/10.1365/s10337-009-1298-2.

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Booth, L. H., S. C. Ogilvie, and C. T. Eason. "Persistence of sodium monofluoroacetate (1080), pindone, cholecalciferol, and brodifacoum in possum baits under simulated rainfall." New Zealand Journal of Agricultural Research 42, no. 1 (1999): 107–12. http://dx.doi.org/10.1080/00288233.1999.9513359.

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Sendra, B., S. Panadero, and A. Gómez-Hens. "Determination of Pindone in Baits by using Time-Resolved Lanthanide-Sensitized Luminescence and Kinetic Methodology." Analytical Letters 32, no. 9 (1999): 1835–46. http://dx.doi.org/10.1080/00032719908542937.

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Robinson, Michael H., Laurie E. Twigg, Stuart H. Wheeler, and Gary R. Martin. "Effect of the anticoagulant, pindone, on the breeding performance and survival of merino sheep, Ovis aries." Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology 140, no. 3 (2005): 465–73. http://dx.doi.org/10.1016/j.cbpc.2004.11.011.

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Henderson, R. J., and C. T. Eason. "Acute toxicity of cholecalciferol and gliftor baits to the European rabbit, Oryctolagus cuniculus." Wildlife Research 27, no. 3 (2000): 297. http://dx.doi.org/10.1071/wr99048.

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Alternatives to sodium monofluoroacetate (1080) and pindone are required for control of wild rabbits. The palatability and toxicity of cereal baits containing either cholecalciferol or gliftor were assessed on captive domestic rabbits. Although rabbits showed considerable variation in their individual response to cholecalciferol, they were very susceptible to the toxicant (LD50 = 4.4 mg kg–1) and it would be lethal to almost all rabbits ingesting doses greater than 15 mg kg–1. However, concentrations of 0.04% and 0.18% cholecalciferol in bait were not readily eaten by rabbits, suggesting that further research is required to mask the taste and/or smell of the toxicant. The LD50 of gliftor in cereal bait to rabbits was 2.2 mg kg–1. Rabbits showed no measurable aversion to baits that contained 0.2% w/w gliftor. A lower concentration of 0.1% gliftor in bait should be tested on wild populations of rabbits.

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MARTIN, GR, RJ SUTHERLAND, ID ROBERTSON, WE KIRKPATRICK, DR KING, and PJ HOOD. "Assessment of the potential toxicity of a poison for rabbits, pindone (2-pivalyl 1, 3 indandione), to domestic animals." Australian Veterinary Journal 68, no. 7 (1991): 241–43. http://dx.doi.org/10.1111/j.1751-0813.1991.tb03217.x.

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Larkin, Candice, Ross Jenkins, Paul G. McDonald, and Stephen J. S. Debus. "Breeding habitat, nest-site characteristics and productivity of the little eagle (Hieraaetus morphnoides) near Armidale, New South Wales." Pacific Conservation Biology 26, no. 3 (2020): 258. http://dx.doi.org/10.1071/pc19033.

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We aimed to elucidate nesting requirements and nest success of the threatened little eagle (Hieraaetus morphnoides). Nest sites (n=12 active and 2–5 recent historical nests) near Armidale, New South Wales, were measured in 2017 at three scales: the nest tree, the nest woodland (≤25m from the nest tree), and (using GIS) the landscape scale (within 200-m and 2-km radii of the nest). The eagles typically nested ≥14m above ground in the canopy of emergent (&gt;20m tall) living eucalypts in sheltered positions (midslope, with a north-easterly to southerly aspect), in woodland patches &gt;5ha (mean 76ha), &lt;200m (mean 78m) from the woodland edge, though ≥11m (mean 190m) from an agricultural edge, ≥38m (mean 485m) from the nearest rural dwelling, &gt;1km from suburbia, and farther from sealed roads (mean 832m) than gravel roads (mean 490m) than minor tracks (mean 291m). Breeding productivity in 2017–18 (n=15 and 18 territories, respectively) was 0.91 young fledged per attempt (clutch laid) and 0.67 young fledged per occupied territory per year. Nest sites were used annually for at least 3–7 years. Nest abandonments or site shifts were associated with human disturbance (e.g. clearing, earthmoving, subdivision and construction in or beside the nest patch), death of the nest tree or nest stand (‘eucalypt dieback’ or rural tree decline), pindone baiting for rabbits (Oryctolagus cuniculus), and displacement by wedge-tailed eagles (Aquila audax) and ravens (Corvus sp.). As most little eagle nests were located on private land, we recommend, inter alia, greater protection of breeding habitat, nest sites and foraging habitat, woodland regeneration (especially riparian), and a buffer around established nests of ≥1km from major developments such as urbanisation.

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Twigg, Laurie E., Tim J. Lowe, Winifred E. Kirkpatrick, and Gary R. Martin. "Investigation of alternative baits for rabbit control, and the examination of the distribution and longevity of 1080 in One-shot oats." Wildlife Research 30, no. 6 (2003): 573. http://dx.doi.org/10.1071/wr02064.

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The use of 1080-poisoned oats in rabbit-control programs has become less effective in some areas of Australia. Consequently, factors likely to influence the effectiveness of this bait, and alternative grain products for rabbit control, were investigated. Vacuum impregnation rates with 1080 (sodium monofluoroacetate) for malted and unmalted barley were such that all barley products tested could be used as bait material in conventional rabbit-control programs where individual grains need to contain ~0.02–0.04 mg of 1080. In contrast, only the impregnation rates for malted barley (3.2 mg per grain) showed sufficient promise that this product could be considered for further development for use in 'One-shot' rabbit-control programs (poison grains nominally need to contain 4.5 mg 1080). Compared with oats, non-toxic malted and unmalted barley were equally acceptable food items to free-ranging rabbits. The addition of salt (NaCl, 0.9%) did not enhance the consumption of bait (oats and malted barley).1080 was not uniformly distributed throughout the poisoned One-shot oats, with 80% of the active ingredient in the husk, and 20% in the kernel. The size of oat also influenced impregnation rates, with the larger grains containing more 1080. Dehusking of the oats by rabbits (i.e. only the kernel was consumed) occurred in ~84% of cases examined (n = 31 food stations). As little as 6 mm of rainfall resulted in the total loss of detectable amounts of 1080 in One-shot oats collected over 41 days from a standard bait trail laid on sandy soil during summer. The impact of the above on rabbit-control programs could be potentially overcome (partially or wholly) by: the development and inclusion of barley products as bait, the alternation of conventional and One-shot baiting techniques in control programs, the responsible inclusion of a chronic poison (e.g. anticoagulant, pindone) in baiting programs, and ensuring that all poison grains in any bait are of uniform size and contain as close as possible to the nominal amount of active ingredient.

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Sobariah, Sobariah, Hendria Suhrawardhan, and Alvi Nur Yudistira. "Karakteristik Mutu Dan Pemasaran Ikan Pindang Tongkol di Kota Bogor." Jurnal Penyuluhan Perikanan dan Kelautan 4, no. 1 (2010): 11–21. http://dx.doi.org/10.33378/jppik.v4i1.13.

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Pemikiran dasar yang digunakan dalam kajian ini adalah apakah ikan pindang yang selama ini dikonsumsi di wilayah Bogor, masih tergolong ikan pindang yang memiliki mutu baik sesuai karakteristik mutu ikan pindang dan sejauhmana tingkat pemasaran untuk ikan pindang yang ada di dua pasar, yaitu pasar Anyar dan pasar Bogor.ini dapat tergolong ikan pindang yang di pasarkan secara dominan. Pengujian mutu ikan pindang dilakukan dengan uji organoleptik, uji kadar air, uji kadar lemak serta identifikasi pemasaran ikan pindang pada pemasok ikan pindang di wilayah Bogor. Dari hasil penelitian yang dilakukan pada uji mutu ikan pindang ( uji organoleptik dan uji kadar air) dengan parameter : penampakan diperoleh nilai rata-rata nlai 6,4% fostur tubuh ikan, utuh, besih agak kurang rapih dan agak menarik. Parameter aroma memperoleh nilai rata-rata 7.5% harum, hampir netral, Rasa sangat enak dan gurih dengan rata-rata nilai 7.6 %, Konsistensi dengan nilai 7.8 % untuk daging ikan diperoleh, padat, kompak, lentur, agak lembab. Untuk lendir yang dikeluarkan tubuh ikan agak tipis, tidak jelas, dan tidak berbau dengan nilai 8.3 % sedangkan kapang diperoleh nilai rata-rata 9.0 % untuk ikan pindang yang diuji ternyata kapang tidak ada. Dari hasil identifikasi pemasaran ternyata dipasar Anyar dan Pasar Bogor jumlah ikan pindang tongkol yang diserap konsumen sebanyak 5000 kg(5 ton) perhari dengan jumlah penjual sebanyak 14 orang. Jadi dilihat dari hasil pemasaran ikan pindang tongkol pada pasar yang ada diwilayah Bogor dan sekitar, ikan pindang tongkol sangat dominan atau menduduki pasaran tertinggi dibandingkan ikan pindang lain.

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Pratama, Melati. "Strategi Pengembangan Pindang Palembang menggunakan Model Bisnis Canvas (MBC) untuk Wisatawan." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 3, no. 1 (2021): 37–43. http://dx.doi.org/10.33649/pusaka.v3i1.67.

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Pindang Palembang is one of traditional culinary in South Sumatra which had uniqe special taste like sour, salty and sweet flavour. But, this culinary was not popular in tourist who come in Palembang. So, strategy of development for Pindang palembang need to be done. Development strategy was conducted based on BMC (Business Model Canvas) method by interview dan share quitioner with 24 hotels tourist. The initial identification showed that there were 24.39% foreign tourists who interst to Pindang palembang, the number of 45.45% taste was be value proposition, only 33.33% hotels gave offers about Pindang, the number of 30.91% uniqe was be customer relationships, the easy channel to reached was 85.37% online, the number of 66.67% hotels promoted Pindang palembang, 91.67% hotels had chef and 83.33% had website. By 7 elements, 78% cost structure low but it did’t have appreciations. BMC showed that, there were many factors affected Pindang development such as tourist attractions to Pindang, value of Pindang, mitra, promotion, media online, innovation and competence people who can developed Pindang to be interested taste.Pindang Palembang is one of traditional culinary in South Sumatra which had uniqe special taste like sour, salty and sweet flavour. But, this culinary was not popular in tourist who come in Palembang. So, strategy of development for Pindang palembang need to be done. Development strategy was conducted based on BMC (Business Model Canvas) method by interview dan share quitioner with 24 hotels tourist. The initial identification showed that there were 24.39% foreign tourists who interst to Pindang palembang, the number of 45.45% taste was be value proposition, only 33.33% hotels gave offers about Pindang, the number of 30.91% uniqe was be customer relationships, the easy channel to reached was 85.37% online, the number of 66.67% hotels promoted Pindang palembang, 91.67% hotels had chef and 83.33% had website. By 7 elements, 78% cost structure low but it did’t have appreciations. BMC showed that, there were many factors affected Pindang development such as tourist attractions to Pindang, value of Pindang, mitra, promotion, media online, innovation and competence people who can developed Pindang to be interested taste.

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Kristianto, Hans, Ariestya Arlene Arbita, Jenny N. M. Soetedjo, et al. "KAJIAN AWAL PENGAWETAN IKAN PINDANG BANDENG DAN MOJANG DENGAN PENGEMASAN VAKUM DI DESA CUKANGGENTENG." JURNAL PENGABDIAN KEPADA MASYARAKAT 23, no. 2 (2017): 268. http://dx.doi.org/10.24114/jpkm.v23i2.7026.

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AbstrakWarga Desa Cukanggenteng, Ciwidey, Kabupaten Bandung memproduksi panganan khas berupa ikan pindang sebagai penghasilan tambahan. Berbagai jenis pindang yang dihasilkan di antaranya pindang mojang, pindang bandeng dan pindang ikan mas. Produk pindang ikan yang dihasilkan dijajakan secara berkeliling dan laku terjual. Masalah yang dihadapi adalah produk pindang ikan relatif tidak tahan lama, sehingga pemasarannya terbatas. Pemindangan ikan sendiri sebetulnya sudah merupakan suatu upaya pengawetan. Akan tetapi tanpa pengemasan yang baik, produk pindang ikan akan cenderung mudah rusak dan tidak tahan lama. Kegiatan pengabdian ini berupa kegiatan tahun pertama yang melakukan kajian awal terhadap masalah pengawetan ikan pindang Desa Cukanggenteng. Kegiatan yang dilakukan terdiri atas studi awal kondisi produksi ikan pindang, uji coba laboratorium pengemasan ikan pindang dan sosialisasi kepada masyarakat. Berdasarkan uji coba laboratorium, diketahui bahwa pengemasan vakum untuk produk ikan pindang bandeng dan mojang memberikan umur simpan 14 hari pada suhu ruang, dibanding ikan yang tidak dikemas (5 hari). Pada tahap sosialisasi dijelaskan cara pengemasan yang dilakukan, serta memperkenalkan Good Manufacturing Practices (GMP), selain menjaring aspirasi mengenai kebutuhan warga untuk pengembangan produksi ikan pindang. Kata kunci: GMP; ikan pindang; pengemasan vakum AbstractPeople in Cukanggenteng Village, Ciwidey, Bandung, produce indigenous food product, which is cooked salted fish. Various salted cooked fish is available, such as milk fish, mojang fish, carp, etc. The products is sold from house to house and well sold. However this product has relatively short shelf life, thus limiting its marketing area. Salting is known as easy preservation method, but in this case, without proper food packaging, the fish shelf life is still not long enough for business expansion. This community service activity was the first year activity to do initial study about salted cooked fish preservation problem in Cukanggenteng Village. In this stage we did initial study of salted cooked fish production process, laboratory test to observe the shelf life of salted cooked fish with and without vaccuum packaging, and socialization of its result to fish producer in the village. Based on the test, we obtained that vaccuum packaged fish had 14 days shelf life, compared to ones not packaged. This result had been socialized to the fish producer, along with introduction of good manufacturing practices. Keywords: good manufacturing practices, salted cooked fish, vacuum packaging

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Ariyani, Farida, Yulianti Yulianti, and Titiek Martati. "Studi Perubahan Kadar Histamin pada Pindang Tongkol (Euthynnus Affinis) selama Penyimpanan." Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 10, no. 3 (2017): 35. http://dx.doi.org/10.15578/jpbkp.v10i3.370.

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Untuk memberikan informasi kepada konsumen mengenai kondisi ikan pindang tongkol yang disimpan dalarn kaitannya dengan perkembangan histamin pada produk, maka dilakukan penelitian mengenai perubahan kadar histamin pada pindang tongkol selarna penyimpanan. Bahan baku yang digunakan dalarn penelitian ini adalah ikan tongkol (Euthynnus affinis) segar yang diperoleh dari TPI Pelabuhan Ratu hasii penangkapan satu hari melaut. lkan tongkol dibawa ke laboratorium PRPPSE menggunakan jalan darat dalarn peti es berinsulasi dan diolah menjadi pindang 'naya' dengan perebusan dalam air gararn 15% selarna 30 menit. Pindang tongkol yang dihasilkan disimpan pada suhu kamar dan suhu dingin (chilling) dan pengambilan sampel dilakukan pada hari ke 0, 2, 4 dan 6 untuk ikan pindang yang disimpan pada suhu karnar, sedangkan untuk pindang yang disimpan pada suhu dingin dilakukan pengambilan sampel pada minggu ke 0, 1, 2, 3 dan 4. Pengarnatan terhadap sampel dilakukan secara organoleptik (penampakan, bau, rasa, tekstur, dan lendir), kimiawi (histamin dan TVB) maupun mikrobiologi Ournlah bakteri pernbentuk histamin). Hasil penelitian menunjukkan bahwa penyimpanan pindang tongkol pada suhu karnar selama 6 hari menaikkan kadar histarnin hingga 32,71 mg/100g, sedangkan penyimpanan pindang tongkol pada suhu dingin selarna 3 minggu atau lebih menaikkan kadar histarnin menjadi 66,36 mg/100g. Terjadi kenaikan juga pada kadar TVB dan bakteri pembentuk histarnin selama penyimpanan meskipun kenaikannya tidak selalu berkorelasi positif dengan kenaikan kadar histarnin. Pindang tongkol yang disimpan pada suhu karnar ditolak panelis pada hari ke 4 dan pindang tongkol yang disimpan pada suhu dingin ditolak panelis pada minggu ke 2.

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Putra, I. Gusti Putu Agus Ferry Sutrisna, I. K. Putra Juliantara, Ni Luh Putu Ari Sukmayanti, and Dewi Puspita Apsari. "PEMERIKSAAN KUALITAS MUTU DAN CEMARAN MIKROBIOLOGI IKAN PINDANG LAYANG (Decapterus spp) di PASAR MAMBAL, BALI." Jurnal Ilmiah Medicamento 5, no. 1 (2020): 16–20. http://dx.doi.org/10.36733/medicamento.v5i1.834.

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Ikan dan produk perikanan merupakan bahan pangan yang mudah rusak dan membusuk. Di Bali, ikan pindang merupakan salah satu makanan yang digemari dan mudah ditemukan di pasar. Masyarakat kalangan menengah kebawah umumnya lebih memilih pasar tradisional sebagai tempat untuk berbelanja. Salah satu pasar tradisional yang selalu ramai pembeli dan menyediakan ikan pindang di Bali adalah pasar Mambal. Pasar Mambal merupakan pasar yang terletak di Desa Mambal, Kabupaten Badung, Bali. Penelitian ini merupakan penelitian deskriptif yang bertujuan untuk mengetahui ada tidaknya cemaran bakteriologis pada ikan pindang (Decapterus spp) di Pasar Mambal, Badung, Bali dengan desain penelitian one shot case study. Dari 30 sampel yang diperiksa diperoleh jumlah MPN Escherichia coli melebihi nilai standart kualitas ikan pindang dari SNI 01-2717-2009 (Tidak memenuhi syarat). Jumlah MPN Escherichia coli ikan pindang di bawah nilai standart maximum yang di ijinkan oleh SNI 01-2717-2009 yaitu < 3 APM/gram Ikan Pindang (memenuhi syarat). Pada pemeriksaan Angka Lempeng Total juga ada didapat hasil yang melebihi batas maksimal yang ditentukan pada SNI 01-2717-2009 dimana batas maksimal yang diperbolehkan yaitu 5 x 105 CFU per gram bahan. Ikan pindang yang diperiksa memiliki kualitas yang tidak baik dan tidak memenuhi syarat sesuai SNI 01-2717-2009 yang menyatakan bahwa jumlah bakteri Escherichia coli dalam ikan pindang adalah < 3 APM per gram bahan dan jumlah maksimal ALT ikan pindang adalah 5 x 105 CFU per gram. Ikan pindang yang diperiksa kulitas mutunya (Rasa, Rupa, bau, Warna, dan Tekstur) memiliki kualitas yang tidak baik.

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Hakim, Eka Astari, Mars Khendra Kusfriyadi, and Agnescia Clarissa Sera. "PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG." JURNAL RISET GIZI 7, no. 2 (2019): 97–102. http://dx.doi.org/10.31983/jrg.v7i2.4695.

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Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated while the microbiological tests of all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements

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Siregar, Resmi Rumenta. "ISOLASI DAN IDENTIFIKASI KAPANG PADA PINDANG BANDENG (Chanos chanos) PRESTO." Jurnal Kelautan dan Perikanan Terapan (JKPT) 2, no. 1 (2019): 15. http://dx.doi.org/10.15578/jkpt.v2i1.7614.

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Ikan pindang adalah salah satu olahan yang sangat disukai oleh masyarakat Indonesia. Hal ini dapat dilihat dari produksi ikan pindang yang setiap tahunnya mengalami peningkatan. Sebagai contoh di Kabupaten Bogor, produksi ikan pindang pada tahun 2013 sebesar 3.643,56 ton, meningkat menjadi 10.334,44ton pada tahun 2015. Ikan pindang disisi lain, sangat mudah mengalami kemunduran mutu disebabkan masih tingginya kadar air, pengemasan yang tidak memenuhi standar serta proses pengolahan yang pada umumnya kurang menerapkan prinsip sanitasi yang baik. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi kapang yang tumbuh pada bandeng presto. Sampel Bandeng presto diambil dari CV. Cindy Group. Kapang diisolasi dengan metode pengenceran bertingkat menggunakan media DRBC (Dichloran Rose Bengal Chloramphenicol Agar), kemudian diidentifikasi secara morfologi menggunakan media Malt Extract Agar dan Czapek’s Yeast Extract Agar. Nilai Aktivitas air (aw) bandeng presto memiliki kisaran rata-rata 0,96 – 0,97. Secara makroskopis terlihat adanya pertubuhan kapang pada permukaan ikan bandeng presto setelah penyimpanan selama 3 hari pada suhu ruang (20-250C). Sebanyak 5 isolat kapang diisolasi dari ikan pindang sampel bandeng presto. Hasil identifikasi secara mikroskopis diketahui bahwa kapang yang tumbuh ada ikan pindang tersebut adalah spesies Penicillium citrinum, Eurotium chevalieri, Fusarium solani, Fusarium sp, dan Cladosporium sp. Kadar aw ikan pindang resto yang masih tinggi (0,96-0,97) menyebabkan ikan pindang mengalami pembusukan yang diakibatkan oleh bakteri.

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Sari, Diah Ayu Meriana, and Yenni Nuraini. "Manajemen Usaha Pengolahan Ikan Pindang Di Poklahsar Pindang Panjul Segara Kabupaten Tabanan Provinsi Bali." Jurnal Penyuluhan Perikanan dan Kelautan 14, no. 3 (2020): 237–49. http://dx.doi.org/10.33378/jppik.v14i3.213.

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Ikan adalah salah satu bahan pangan yang baik untuk dikonsumsi, namun komoditas ini bersifat mudah rusak, sehingga diperlukan tindakan penanganan yang cepat, tepat, dan benar setelah panen. Pengolahan ikan pindang dilakukan dengan perebusan dan penggaraman di dalam suatu wadah selama jangka waktu tertentu. Penelitian dilakukan untuk mengetahui sistem bisnis usaha dan teknologi pengolahan ikan pindang di Poklahsar Pindang Panjul Segara. Poklahsar Pindang Panjul Segara adalah salah satu kelompok pengolah dan pemasar yang berlokasi di Desa Sudimara Kecamatan Tabanan Kabupaten Tabanan Provinsi Bali. Penelitian dilakukan selama 30 hari mulai dari tanggal 12 September 2020 sampai dengan 11 Oktober 2020 dengan sasaran tiga responden dari anggota kelompok. Analisis data dilakukan dengan metode analisis data kuantitatif dan kualitatif yang dianalisis secara deskriptif. Analisis data meliputi aspek sistem bisnis pengolahan ikan pindang dan analisis usaha yang meliputi komponen pendapatan, keuntungan, dan analisis kelayakan usaha R/C ratio, PP, ROI, dan BEP. Usaha pengolahan ikan pindang dilakukan mulai dari penyediaan pasokan input, proses produksi, pasca produksi hingga pemasaran. Ketersediaan bahan baku, modal dan tenaga kerja serta penyediaan sarana dan prasarana telah terpenuhi sehingga kegiatan terlaksana dengan baik. Proses produksi dilakukan melalui proses yang cukup baik sehingga menghasilkan produk ikan pindang yang layak dikonsumsi. Analisis usaha menunjukkan usaha pengolahan ikan pindang layak untuk dilanjutkan.

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Ariyani, Farida, Jovita Tri Murtini, and Tuti Hartati Siregar. "Penggunaan Ekstrak Daun Jambu Biji (Psidium guajava) sebagai Pengawet Pindang Tongkol." Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 5, no. 1 (2010): 29. http://dx.doi.org/10.15578/jpbkp.v5i1.424.

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Penelitian aplikasi ekstrak daun jambu biji (Psidium guajava) untuk menghambat kemunduran mutu pindang tongkol (Scomber australasicus CV) telah dilakukan. Pada penelitian ini digunakan 4 konsentrasi ekstrak daun jambu (0, 3, 6, dan 9%) sebagai larutan perebus pada pengolahan pindang tongkol. Perubahan mutu ikan pindang diamati setiap 24 jam secara organoleptik, kimia (TVB, TBA) dan mikrobiologi (TPC, kapang), sedangkan pengamatan terhadap perubahan asam lemak dilakukan pada ikan pindang dengan perlakuan terbaik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun jambu sebagai larutan perebus pada pemindangan ikan tongkol mampu menghambat peningkatan kadar TBA dan menekan oksidasi asam lemak tidak jenuh, tetapi tidak mampu menghambat peningkatan kadar TVB dan pertumbuhan mikroorganisme selama penyimpanan pada suhu ruang. Meskipun penggunaan ekstrak daun jambu menyebabkan warna pindang cenderung menjadi lebih gelap (kecoklatan), pindang tongkol yang direbus dengan ekstrak daun jambu mempunyai intensitas bau dan rasa tengik yang sangat rendah dan tekstur yang lebih baik bila disbanding kontrol. Perlakuan ekstrak daun jambu yang paling efektif sebagai pengawet pindang tongkol dengan nilai sensori terbaik adalah perlakuan ekstrak daun jambu pada konsentrasi 9%.

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Lacoue-Labarthe, Philippe, and Claire Nancy. "Pindare, VIeNéméenne (extrait)." Lignes 22, no. 1 (2007): 247. http://dx.doi.org/10.3917/lignes.022.0247.

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Hartley, David, and Jean-Eudes Girot. "Pindare avant Ronsard." Sixteenth Century Journal 34, no. 4 (2003): 1182. http://dx.doi.org/10.2307/20061694.

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Tuarita, Mirna Zena. "QUALITY OF SCAD MACKEREL (Decapterus sp.) PINDANG PROCESSED AT DIFFERENT LEVELS OF SALTING AND COOKING TREATMENT." JURNAL LEMURU 3, no. 1 (2021): 26–32. http://dx.doi.org/10.36526/lemuru.v3i1.1276.

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Regarding source of animal protein, pindang (salted and cooked fish) seems to have a greater potentiality than ikan asin (salted and dried fish), since pindang is more favorable in terms of sensory properties; thereby, pindang can be more widely consumed. Besides, pindang is also ready-to-eat product, which make it easier to consume. This research aimed at evaluating the different degree of salting and cooking on quality of scad mackerel pindang. The experiment was carried out according to Randomized Block Design, consisting of two processing methods: steam (A) and pressured or presto (B), with various concentrations of salt, i.e. 5%, 10% and 15%. The sample was then analyzed for content of protein, moisture, ash, as well as hedonic profile. The results showed that the best quality of scad mackerel pindang was achieved at pressured fish with salt 5%, yielding protein of 34,68%, moisture of 64,79%, and ash of 1,80%.

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Mareta, Dea Tio. "Hedonic Test Method for Measuring Instant Pindang Seasoning Powder Preferences." Journal of Science and Applicative Technology 3, no. 1 (2019): 34. http://dx.doi.org/10.35472/jsat.v3i1.195.

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Instant seasoning for cooking are commonly known by people who want something practical. Pindang is a typical food of Lampung and South Sumatra Province, consisting of various spices and herbs. Instant pindang seasoning powder made with foam mat drying method using 3 varations of foam additives. The purpose of this study was to determine the level of taste, aroma, and color of instant pindang seasoning powder made with three variations of foam additives, namely 5% (w/w), 10% (w/w), and 15% (w/w). The hedonic test for instant pindang seasoning powder were carried out on 35 panelists. Panelists were faced with 3 samples with 3 different sample numbers. Panelists were asked to assess how much preference for seasoning products using hedonic scale. The hedonic test results showed that, with the addition of 15% (w/w) foam is preferred in terms of color. As for aroma and taste, there were no significant differences between the three products. Keywords: foam mat drying , hedonic test, instant pindang seasoning powder, pindang

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Syaiful, Ferry Lismanto, and Lailatus Siva. "TEKNOLOGI PENGOLAHAN TELUR PINDANG DI NAGARI UJUNG GADING KABUPATEN PASAMAN BARAT." BULETIN ILMIAH NAGARI MEMBANGUN 3, no. 3 (2020): 236–45. http://dx.doi.org/10.25077/bina.v3i3.238.

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Nagari Ujung Gading merupakan salah satu nagari yang terdapat di Kabupaten Pasaman Barat. Penduduk di Nagari ini terdiri dari suku Minang, Mandailing dan Melayu. Umumnya mata pencaharian penduduk di nagari ini bermata pencaharian bertani. Dari sektor peternakan mayoritas penduduk beternak ayam sebagai pendapatan sampingan. Suatu produk olahan telur tradisional yang umum dilakukan masyarakat adalah telur pindang. Pengolahan telur ini menggunakan bahan penyamak protein dengan kombinasi penggaraman dan perebusan sebagai pengawetan telur. Pengawetan telur ini berguna untuk memperpanjang daya simpan telur. Tujuan kegiatan ini adalah 1. untuk meningkatkan pengetahuan, pemahaman dan ketrampilan masyarakat dalam pengolahan telur pindang, 2. peningkatan memperpanjang masa simpan telur melalui pengolahan produk hasil ternak, dan 3. peningkatan pendapatan dan kesejahteraan masyarakat. Kegiatan ini dilaksanakan di Nagari Ujung Gading Kecamatan Lembah Melintang Kabupaten Pasaman Barat. Kegiatan ini memperkenalkan teknologi pengolahan telur pindang. Sasaran kegiatan adalah ibu-ibu dan masyarakat yang terdapat pada nagari setempat. Sedangkan sasaran pembagian telur pindang adalah anak-anak berumur <15 tahun. Metode kegiatan yang digunakan yaitu penyuluhan, pelatihan, dan evaluasi, dengan metode pembelajaran andragogi. Hasil kegiatan yang diperoleh menunjukkan bahwa kegiatan ini mendapatkan respon positif dari masyarakat. Selanjutnya adanya peningkatan pengetahuan dan pemahaman masyarakat dalam pengolahan telur pindang. Peserta juga dapat mempraktekkan tahapan pembuatan telur pindang dengan benar, mulai dari penyiapan bahan baku, pengolahan produk, hingga produk siap di konsumsi. Respon anak-anak pun sangat baik dari rasa dan warna telur pindang yang dihasilkan. Diharapkan kegiatan ini dapat dilakukan dengan berkelanjutan agar pengetahuan dan keterampilan masyarakat lebih meningkat dalam pengolahan telur pindang yang berasal dari rempah-rempah ini.

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Manara, Andrea. "Joëlle Pagès-Pindon, Marguerite Duras, l’écriture illimitée." Studi Francesi, no. 176 (LIX | II) (August 1, 2015): 407–8. http://dx.doi.org/10.4000/studifrancesi.951.

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Hidayati, Nurlisa. "PEMANFAATAN LIMBAH KULIT BAWANG MERAH UNTUK PRODUKSI TELUR PINDANG." Jurnal Pengabdian Sriwijaya 6, no. 2 (2018): 550–55. http://dx.doi.org/10.37061/jps.v6i2.6060.

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Telah dilaksanakan kegiatan pengabdian kepada masyarakat RT 15 RW 03 Kelurahan 2 Ulu Palembang dengan judul “PEMANFAATAN LIMBAH KULIT BAWANG MERAH UNTUK PRODUKSI TELUR PINDANG”. Tujuan kegiatan ini adalah untuk memberikan informasi kepada masyarakat tentang: pemanfaatan limbah kulit bawang untuk pengolahan telur pindang. Kegiatan Pengabdian kepada Masyarakat ini diikuti ibu- ibu rumah tangga dan remaja putri yang berasal dari RT 15 RW 03 Kelurahan 2 Ulu Palembang. Kegiatan yang dilaksanakan adalah memperkenalkan teknologi pembuatan telur pindang. Selain itu dilakukan juga diskusi dan demonstrasi tentang penggunaan telur pindang untuk berbagai jenis olahan makanan. Penyuluhan yang dilakukan mendapat tanggapan yang positif dari masyarakat. Kegiatan diskusi dan tanya jawab juga mendapat perhatian yang tinggi dari masyarakat. Masyarakat merasa senang karena mendapatkan pengetahuan dan keterampilan tentang pembuatan telur pindang. Dengan diberikannya penyuluhan masyarakat juga menjadi faham cara memanfaatkan limbah kulit bawang untuk pengawetan telur. Masyarakat juga berharap kegiatan pengabdian dapat berlangsung secara berkelanjutan, sehingga wawasan mereka akan terus bertambah baik.

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Jannah, Kholifahtun, and Sutrisno Sutrisno. "ANALISIS KEPUASAN KONSUMEN TERHADAP PRODUK IKAN PINDANG DI PASAR PRAJEKAN." AGRIBIOS 17, no. 2 (2019): 86. http://dx.doi.org/10.36841/agribios.v17i2.619.

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Karakteristik dari pengolahan tradisional adalah kemampuan pengetahuan pengolah rendah dengan keterampilan yang diperoleh secara turun-menurun, tingkat sanitasi dan hygiene rendah, sesuai dengan keadaan disekitarnya. Ikan pindang merupakan salah satu hasil olahan yang cukup populer di Indonesia, dalam urutan hasil olahan tradisional menduduki tempat kedua setelah ikan asin. Permintaan ikan pindang di Bondowoso tepatnya di Kecamatan mereka yang datang lalu bertransaksi ikan pindang di pasar Prajekan merupakan pedagang kebanyakan tengkulak. Pasar Prajekan merupakan salah satu pasar di Kota Bondowoso yang menjual ikan pindang yang berkualitas. Pada saat membeli ikan, masyarakat mempertimbangkan beberapa faktor seperti harga, pelayanan dan kondisi kesegaran ikan. Jenis ikan laut yang pada umumnya dikonsumsi oleh masyarakat prajekan adalah ikan tongkol, cakalan, layang, teri dan udang.

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Hermana, Irma, Arifah Kusmarwati, and Yusma Yennie. "Isolasi dan Identifikasi Kapang dari Ikan Pindang." Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 13, no. 1 (2018): 79. http://dx.doi.org/10.15578/jpbkp.v13i1.492.

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Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pindang. Pengambilan sampel dilakukan di enam lokasi, yaitu Jakarta, Bogor, Pelabuhan Ratu, Bandung, Cirebon, dan Semarang. Isolasi kapang dilakukan dengan metode pengenceran bertingkat, sedangkan identifikasi kapang dilakukan secara morfologi dan molekuler berdasarkan data sekuen nukleotida dari daerah ITS rDNA. Sebagai data dukung, terhadap ikan pindang juga dilakukan analisis kadar garam dan nilai aktivitas air (aw). Hasil analisis menunjukkan bahwa kadar garam sampel ikan pindang berkisar antara 1,20-7,78% dengan aw 0,91-0,98. Sebanyak 119 isolat kapang berhasil diisolasi dari 30 sampel ikan pindang. Isolat-isolat tersebut termasuk ke dalam tujuh marga dan 16 spesies yaitu Aspergillus flavus, A. fumigatus, A. niger, A. ochraceus, A. oryzae, A. sydowii, A. terreus, Cladosporium allicinum, Eurotium chevalieri, Fusarium graminearum, F. cerealis, Loweporus sp., Penicillium citrinum, P. chermesinum, P. chrysogenum, dan Syncephalastrum racemosum. Terdapat enam jenis kapang yang dominan yaitu P. chermesinum (80%), diikuti oleh P. citrinum (73%), A. fumigatus (56,6%), A. flavus (53,3%), A. niger (46,7%), dan E.chevalieri (26,7%). Tidak ada hubungan antara jenis kapang yang tumbuh dengan jenis ikan pindang, nilai aw maupun kadar garam; namun pertumbuhan kapang berkaitan dengan kadar garam. Kadar garam ikan pindang yang lebih rendah menyebabkan pertumbuhan kapang yang lebih banyak.

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Ariyani, Farida, Yulianti Yulianti, and Titiek Martati. "STUDI PERUBAHAN KADAR HISTAMIN PADA PINDANG TONGKOL (Euthynnus affnis) SELAMA PENYIMPANAN." Jurnal Penelitian Perikanan Indonesia 10, no. 3 (2017): 35. http://dx.doi.org/10.15578/jppi.10.3.2004.35-46.

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Untuk memberikan informasi kepada konsumen mengenai kondisi ikan pindang tongkol yang disimpan dalam kaitannya dengan perkembangan histamin pada produk, maka dilakukan penelitian mengenai perubahan kadar histamin pada pindang tongkol selama penyimpanan.

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Bacache-Beauvallet, Maya, and Charles Delattre. "Pindare et l’économie numérique." Gaia : revue interdisciplinaire sur la Grèce Archaïque 19, no. 1 (2016): 201–18. http://dx.doi.org/10.3406/gaia.2016.1704.

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Hummel, Pascale. "La syntaxe de Pindare." L Information Grammaticale 55, no. 1 (1992): 54–57. http://dx.doi.org/10.3406/igram.1992.3190.

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Basmal, Jamal, Bagus S. B. Utomo, and K. D. A. Taylor. "PENGARUH PEREBUSAN, PENGGARAMAN DAN PENYIMPANAN TERHADAP PENURUNAN KANDUNGAN LISIN YANG TERDAPAT DALAM IKAN PINDANG." Jurnal Penelitian Perikanan Indonesia 3, no. 2 (2017): 54. http://dx.doi.org/10.15578/jppi.3.2.1997.54-62.

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Pengamatan penurunan kandungan lisin dalam ikan pindang telah dilakukan terhadapproduk yang disimpan dalam inkubator bersuhu 28oC dengan kelembaban relatif 100%. Bahan pindang adalah ikan sardine beku (Sordrna pilchardusjuv) dari Portugal yang dilelehkan terlebih dahulu sebelum diolah.

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Salmanuddin, Salmanuddin, Mohammad Wijaya, and Kadirman Kadirman. "DAYA TERIMA TELUR PINDANG DENGAN PENAMBAHAN BUBUK DAUN JAMBU BIJI (Psidium Guajava Linn)." Jurnal Pendidikan Teknologi Pertanian 5, no. 1 (2019): 49. http://dx.doi.org/10.26858/jptp.v5i1.8194.

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This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting protein egg pindang content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%

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Hanania, Cécile. "Marguerite Duras: l’écriture illimitée by Joëlle Pagès-Pindon." French Review 86, no. 6 (2013): 1267–68. http://dx.doi.org/10.1353/tfr.2013.0148.

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Mumpuni, Fia Sri, and Sawarni Hasibuan. "Prevalence of Microbe in Pindang Product at UKM Scale at Pelabuhan Ratu, Sukabumi District." Jurnal Pengolahan Hasil Perikanan Indonesia 21, no. 3 (2018): 480. http://dx.doi.org/10.17844/jphpi.v21i3.24720.

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Pindang, boiled fish, is one of traditional fish processing products consumed by Indonesian society. Pindang industry at Pelabuhan Ratu, District of Sukabumi, is one of central of fish boiling production in Indonesia with small and medium-sized enterprises (SMEs) scale. The previous result of gap assessment on this SMEs at Pelabuhan Ratu, District of Sukabumi showed that they have not yet applied good manufacturing practices well. Factory cleanliness and sanitation do not meet the requirements of good manufacturing practices. Thus, the research aimed to determine prevalence of microbes on baby tuna fish boiling/pindang product. The research used the proposive sampling method. Samples were taken from producer of baby tuna pindang/fish boiling at Pelabuhan Ratu, District of Sukabumi. The results of the research showed that the prevalence of microbes were TPC 100%, Yeast 100%, <em>Escherichia coli</em> (&gt; 3 APM/g)10%, and Salmonella 80%.

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Michon, Christophe, Jean-Pierre Djukic, Zoran Ratkovic, and Michel Pfeffer. "Synthesis of (+)2,3-PinDione, a versatile chiral 1,2-diketone." Tetrahedron Letters 43, no. 30 (2002): 5241–43. http://dx.doi.org/10.1016/s0040-4039(02)01036-5.

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I Gde Suranaya, Pandit. "Application of different Fresh Fish Handling Technique on the Quality of Raw Ingredients of Pindang Production." Jurnal Perikanan Universitas Gadjah Mada 19, no. 2 (2017): 89. http://dx.doi.org/10.22146/jfs.27819.

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Histamine toxicity can be occurred after consumsing decomposing fish (pindang). The community (fishermen) perform different handling techniques on raw materials of pindang to slow down the decomposition process. This research is aimed to know the influence of various techniques of handling fish on the quality of raw materials of pindang. This research used completely randomized design with single factor. This study compared various methods of fish handling commonly used by community (fisherman in Kusamba village) to maintain the quality of raw materials of pindang, such as: kept on room temperature (technique A), add 1 kilogram crushed ice for 4 kilogram fishes (technique B), add 10% salt (technique C), and combination of technique B and C (ice and fish combination 1:8 plus 5% salt as technique D). Diversity analysis show a significant influence of different techniques of fish handling on the quality of raw material of pindang (p value <0.05). Addition of crushed ice show the best quality result among fish handling technique with histamine levels 11.30 mgN%, moisture content 74.53%, TVB 20.19 mgN%, salt 0.32%, bacteria 13 x 101 colonies / g, and negative coliform. Organoleptic assessment for B techniques also show the best result with visibility score 8.0 (bright, strong, and thin scale), eye 7.7 (convex, slightly foggy cornea, slightly faint pupil), odor 7.8 (soft odor), and texture 7.8 (elastic).

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Mulyawan, Imam Budi, Baiq Rien Handayani, Bambang Dipokusumo, Wiharyani Werdiningsih, and Astri Iga Siska. "The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (2019): 464–75. http://dx.doi.org/10.17844/jphpi.v22i3.28926.

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Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.

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Adhitama, Muhammad Riza. "Strategi Pengembangan Sentra UMKM Ikan Pindang di Desa Tasikagung Kabupaten Rembang." Economics Development Analysis Journal 7, no. 2 (2018): 203–9. http://dx.doi.org/10.15294/edaj.v7i2.20333.

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Kabupaten Rembang mempunyai potensi perikanan yang layak untuk dikembangkan, khususnya adalah pengolahan ikan pindang. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor strategis internal dan eksternal serta menyusun strategi sentra UMKM ikan pindang di Desa Tasikagung Kabupaten Rembang. Metode penelitian ini adalah deskriptif kualitatif, alat analisis yang digunakan adalah analisis SWOT. Hasil dalam penelitian ini adalah Hasil penelitian menunjukkan bahwa skor Internal Factor Evaluation (IFE) sebesar 2,735. Sedangkan skor External Factor Evaluation (EFE) sebesar 3,062. Hal ini menunjukkan bahwa arah strategi pengembangan sentra UMKM ikan pindang di Tasikagung Kabupaten Rembang berada di sel II yaitu pada fase tumbuh dan membangun yang dapat ditingkatkan dengan konsentrasi horizontal. Sehingga strategi pengembangan sentra UMKM ikan pindang di Tasikagung Kabupaten Rembang adalah pengembangan pasar baru, pembinaan usaha, pelatihan usaha, peran pemerintah perlu ditingkatkan, penguatan kelembagaan sentra, pemberian bantuan alat, menjaga kualitas produk, dan koordinasi antara dinas terkait dengan anggota sentra ikan pindang. Rembang Regency has fishery potential that is feasible to be developed, especially is in processing of pindang fish. The purpose of this research is to know the internal and external strategic factors and developed progam UMKM center of bloater in village Tasikagung , Rembang Regency. The results showed that the Internal Factor Evaluation (IFE) score was 2.735, while the External Factor Evaluation (EFE) score was 3.062. This indicatesd that the direction of the development strategy of UMKM center of bloater in Tasikagung Rembang Regency was in cell II that was in growth and built phase which can be increased with horizontal concentration. Hence, the development strategy of bloater UMKM center in Tasikagung Rembang Regency is the development of new market, business coaching, business training, government role need to be improved, strengthening of central institute, giving tool aid, maintaining product quality, and coordination between offices related to members of bloater center.

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SUCIPTANINGSIH, Oktaviani Adhi, Sucihatiningsih Dian Wisika PRAJANTI, Dewi Liesnoor SETYOWATI, Agustinus Sugeng PRIYANTO, and Yoris Adi MARETTA. "Improving the Innovation of Appropriate Technology in the Home Industry of Pemindangan in Coastal Communities of Tambaksari Village." Journal of Environmental Management and Tourism 10, no. 1 (2019): 32. http://dx.doi.org/10.14505//jemt.v10.1(33).04.

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The purpose of this research is to analyze the improvement of appropriate technology innovation in home industry of pemindangan in coastal community of Tambaksari Village. The research method used is qualitative with case study approach. The subjects of the research were the home industry of pemindangan, while the informant was the Tambaksari community and the consumers of pindang fish. The method of data collection used observation, indept interview and documents. Data validity technique used data triangulation and data analysis technique used nvivo data analysis technique. The results showed that there was an increase in production quality in home industry of pemindangan using precise technology pan presto pindang pangkon. The production process becomes time-saving, cost-effective and energy-efficient, in addition to the more hygienic production process and the result of pindang fish is more durable. The benefits are increasing to improve the life quality of pemindangan home industry shoppers. The conclusion is that pindang pangkon is one of the appropriate technological innovations that can be used in home industry of pemindangan.

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Nusi, Sasmita, Merri D. Rotinsulu, Moureen Tamasoleng, and Rahmawaty Hadju. "KUALITAS FISIK DAN KIMIA TELUR PINDANG MENGGUNAKAN DAUN JAMBU BIJI (Psidium guajava L) SERTA GARAM NaCl DENGAN KONSENTRASI BERBEDA." ZOOTEC 40, no. 2 (2020): 615. http://dx.doi.org/10.35792/zot.40.2.2020.29732.

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PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with different concentrations. The material used was egg, guava leaves, NaCl salt. This research used complete randomized design (CRD) with a factorial of 3x3 with 3 times replicated. Factor A consists of guava leaves with 3 levels namely 2.5%, 5%, and 7.5%. Factor B consists of NaCl salt with 3 levels namely 2.5%, 5%, and 7.5%. Analysis of the variance showed that the distribution of guava leaves and NaCl salt was significant (P<0.01) on egg weight, moisture, gel forces, and non significant (P>0.01) on pH. Based on the results of such studies, it can be concluded that the best for the physical and chemical properties of the pindang egg was treatment of 7.5% of guava leaves and 7.5% of the NaCl salt.Keywords: Pindang Eggs, Guava Leaves, NaCl Salt, Physical-Chemical Properties

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Jones, Gregory, Patrick de Wever, and Alastair H. F. Robertson. "Significance of radiolarian age data to the Mesozoic tectoni and sedimentary evolution of the northern Pindos Mountains, Greece." Geological Magazine 129, no. 4 (1992): 385–400. http://dx.doi.org/10.1017/s0016756800019488.

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AbstractRadiolarians were extracted from siliceous sediments of the northern Pindos Mountains, in an attempt to establish the chronology of tectonic and stratigraphic events related to the evolution of the Pindos ocean basin. Three separate phases of siliceous sedimentation were identified: (i) (mid-) late Triassic; (ii) mid-late Jurassic and (iii) mid-late Cretaceous. The first two phases are also known from the Pindos and Sub-Pelagonian zones of southern and central Greece, and elsewhere in the Dinarides andHellenides. However, the occurrence of Cretaceous radiolarites in the west central Tethyan region is somewhat unusual. Field observations suggest thatfrom the mid-late Triassic through to the mid Jurassic, radiolarites were deposited on volcanic basement, or were interbedded with sediments associated with the late rifting/spreading stages in the development of the Pindos ocean. Radiolarites of mid-late Jurassic age are commonly interbedded with clastic sediments of ophiolitic derivation. This coincides with a phase of significant compression within the Hellenides, which caused intra-oceanic deformation of the Pindos ophiolite. The ophiolite was subsequently emplaced onto the margin of the Pelagonian microcontinent in latest Jurassic time (Kim-meridgian-early Tithonian), as evidenced by transgressive marine carbonates. However, the Pindos basin survived in reduced form until the early Tertiary, allowing radiolarites to accumulate again within Cretaceous post-tectonic clastic sequences.

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