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Littérature scientifique sur le sujet « Dried Squid »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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Articles de revues sur le sujet "Dried Squid"

Wulandari, Diah Anggraini. "MORFOLOGI, KLASIFIKASI, DAN SEBARAN CUMI-CUMI FAMILI LOLINGINIDAE." OSEANA 43, no. 2 (2018): 48–65. http://dx.doi.org/10.14203/oseana.2018.vol.43no.2.21.

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MORPHOLOGY, CLASIFICATION, AND DISTRIBUTION OF SQUID FAMILY LOLINGINIDAE. Squids are one of Indonesian export commodities that is produced in frozen, salted, dried or canned, however the information about biology, ecology, habitat and distribution of squid are little known. Squid have ten tentacles equipped with suction, and generates ink to defend against their enemies. Squids are demersal or semi-pelagic animal that lives in the waters column up to a depth of 400 m with diurnal movements. Squids reproduce sexually and by deocious. Squids with family Lolinginidae (genus Lolious) are distribut

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Hendri Faisal, Fitria Wati, and Dwi Setio Purnomo. "Uji Kadar Timbal (Pb) pada Ikan Teri dan Cumi Kering yang Beredar di Pasar Sambu Medan secara Spektrofotometri Serapan Atom." Jurnal Indah Sains dan Klinis 2, no. 1 (2021): 11–16. http://dx.doi.org/10.52622/jisk.v2i1.10.

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Anchovies and squid are some of the most abundant fishery resources in Indonesian waters. There is an increase in the concentration of heavy metals such as lead in marine waters which is caused by industrial waste, both solid and liquid waste, so that marine biota such as anchovies and squid accumulate these heavy metals. The very high level of heavy metal toxicity can have adverse effects on public health. The aim of this study was to determine the lead content and determine the number of levels in dried anchovies and dried squid circulating in Sambu Market, Medan City. This research used the

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Wittriansyah, Khoeruddin, and Ari Kristiningsih. "ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP)." Science Technology and Management Journal 4, no. 1 (2024): 1–6. http://dx.doi.org/10.53416/stmj.v4i1.191.

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Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body part

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PATTIPEILOHY, FREDY, TRIJUNIANTO MONIHARAPON, and DOMEY MONIHARAPON. "THE EFFECT OF MULTI-LEVEL SOAKING IN ATUNG SEED POWDER SOLUTION (PARINARIUM GLABERIMUM, HASSK) AND PACKAGING TYPE ON THE QUALITY OF DRIED SALTED FISH." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 31, no. 4 (2024): 100–116. https://doi.org/10.15193/zntj/2024/141/523.

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Background. Salted fish is a fishery product that has a high demand in the food business, in Chinese style food. However, salted fish usually uses synthetic preservatives such as formaldehyde, which have hazardous properties. Thus, a natural preservative should be developed to be a substitute. Atung (Parinarium glaberrimum Hassk.) is a local medicinal plant with potential food preservative potential because of its antibacterial activity. This study aims to determine the effect of multilevel soaking in salt and Atung seed powder solution and type of packaging on the quality of dried salted fish

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Alvianti, Rika Sepia, Bustari Hasan, and Dian Iriani. "Microbiological Quality Status Of Dried Squid (Loligo Sp.) Marketed In Pasar Pagi Arengka Market Of Pekanbaru." Berkala Perikanan Terubuk 51, no. 1 (2023): 1792. http://dx.doi.org/10.31258/terubuk.51.1.1792-1801.

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This study aims to evaluate the microbiological quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squid from different regional origin and storage times were sampled from the market. The samples were taken randomly from three traders and analized for moisture, microbiological and sensory quality. The moisture, microbiological and sensory quality of the dried salted squid varies between product origins and storage time. The dried salted squid from Tanjung Pinang and Sibolga contains moisture 28,02% and 29,21%, Aw 0,71 and 0,72 , salt 14,35% an

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Handayani, B. R., W. Werdiningsih, T. I. Rahayu, and O. Yuliarti. "Property quality of Lombok dried squid treated with different water types and soaking time." Food Research 7, no. 3 (2023): 135–42. http://dx.doi.org/10.26656/fr.2017.7(3).838.

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To date, fishermen from the southern coast of Lombok have been drying fresh squid in direct sunlight for insufficient time, resulting in low quality. It is known that seawater contains salt that have function as an antimicrobial. Therefore, this study sought to examine the effect of immersion in seawater on the quality (physiochemical and sensory) of dried squid. Different types of water (seawater and freshwater) and soaking time (30, 60, and 90 mins) were carried out. Seawater was chosen as a brine solution to follow a common practice conducted in the area of study. The yield, moisture, and a

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Akmad, Abusailan P. "Perceptions of Low-Income Families on the Nutritional Value of Dried Squid: A Socioeconomic Perspective." Journal of Arts, Humanities and Social Science 2, no. 1 (2025): 178–84. https://doi.org/10.69739/jahss.v2i1.433.

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This study examined the attitudes of low-income households about the nutritional value of dried squid. Recognized as a reasonably cheap source of protein, dried squid is important for low-income areas addressing food and nutrition security. The study sought to investigate the interactions among nutritional awareness, cultural acceptance, financial accessibility, and health views affecting its usage. Selected from convenience sampling, 110 low-income households in Palimbang, Philippines, participated in a descriptive, cross-sectional survey. To evaluate nutritional awareness, cultural attitudes

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Akmad, Abusailan. "Perceptions of Low-Income Families on the Nutritional Value of Dried Squid: A Socioeconomic Perspective." Journal of Arts, Humanities and Social Science 2, no. 1 (2025): 178–84. https://doi.org/10.69739/jahss.v2i1.433.

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This study examined the attitudes of low-income households about the nutritional value of dried squid. Recognized as a reasonably cheap source of protein, dried squid is important for low-income areas addressing food and nutrition security. The study sought to investigate the interactions among nutritional awareness, cultural acceptance, financial accessibility, and health views affecting its usage. Selected from convenience sampling, 110 low income households in Palimbang, Philippines, participated in a descriptive, cross-sectional survey. To evaluate nutritional awareness, cul

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Kawai, Tetsuo, Yuzaburo Ishida, Hirofumi Kakiuchi, Nobuo Ikeda, Toshihisa Higashida, and Shigeo Nakamura. "Flavor components of dried squid." Journal of Agricultural and Food Chemistry 39, no. 4 (1991): 770–77. http://dx.doi.org/10.1021/jf00004a031.

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Blagonravova, Maya Vladimirovna, Vladimir Semyonovich Volkov, and Alexander Viktorovich Samokhin. "Chemical composition of food product “KalmaKS” produced from dried squid skin." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2022, no. 3 (2022): 123–28. http://dx.doi.org/10.24143/2073-5529-2022-3-123-128.

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Proteins are structure-forming agents most widely used in food technology. The most abundant protein in nature is collagen. Squid skin is remarkable for the high content of collagen. Taking into account a considerable stock of squid, the development of collagen-containing produce with the prospect of its usage in making moldings, presents itself as a promising field of research. Squid skin is known to be characterized by high biological value – it contains well-assimilated proteins, lipids, microelements and vitamins. Presumably, the usage of the like additive will make it possible both to sta

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Thèses sur le sujet "Dried Squid"

Lim, Siok-Foon, and 林素芬. "Changes of cholesterol oxidation products in dried squid products during processing storage and cooking." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/18536776415316798734.

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碩士 國立臺灣大學 食品科技研究所 84 In this study, two kinds of squid products, shredded squid and dried squid, were investigated for the formation of cholesterol oxidation products(COPs) during process, storage, an cooking . The eight major oxidized cholesterols in the eluates were quantified by capillary gas chromatography which included 7α-hydroxycholesterol (7α-OH),7β-hydroxy-cholesterol(7β-OH) 7-ketocholester

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Lin, Shou-Xuan, and 林秀軒. "Evaluation of dried squid(Illex argentines)expansion with oyster shell solutions and ultrasound processing." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/55283977900031357315.

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碩士 國立澎湖科技大學 食品科學研究所 101 Oyster shell is considered as waste resources and not fully reused. The expansion properties and physical-chemical characteristics of dry squid that rehydrated with oyster shell ash solutions were investigated. Samples that treated with deionize water and commercial alkali solution were negative and positive control. Samples rehydrated with soakage processing (SA) and ultrasound processing (UT) were compared. The result showed expansion rates and rehydration indexes of ashed oyster shell solutions were 114.47-119.94% and 1.18-1.26 g/g (H2O/dry mass) during f

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Arcilla, Rosita N. "Browning reaction in dehydrated short-finned squid, Illex illecebrosus /." 1986. http://collections.mun.ca/u?/theses2,14395.

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黃子欣. "Improve the Quality of Dried Squids by Using Proteolytic Enzyme Treatment." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/96496162259051539456.

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碩士 國立海洋大學 食品科學系 87 In general, the dried squid was consumed after rehydration or roasting. According to suggestion of customer, there were two defects. The first, the texture of conventional soften squid with alkali treatment during rehydration will be losing its original flavor; the second, the roasting dried squid had character flavor, but its texture was too tough to unaccept. In order to improve the texture of dried squid mantle, the squid was treated with different concentration of papain and bromelain before drying. After treating and drying, it can obtain lower shear force a

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Livres sur le sujet "Dried Squid"

The World Market for Frozen, Dried, Salted, or Brined Cuttlefish, Squid, and Octopus Including Flours, Meals, and Pellets Thereof for Human Consumption: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.

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Parker, Philip M. The World Market for Frozen, Dried, Salted, or Brined Cuttlefish, Squid, and Octopus Including Flours, Meals, and Pellets Thereof for Human Consumption: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007 Import and Export Market for Frozen, Dried, Salted, or Brined Cuttlefish, Squid, and Octopus Including Flours, Meals, and Pellets Thereof for Human Consumption in India. ICON Group International, Inc., 2006.

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Chapitres de livres sur le sujet "Dried Squid"

Kim, S. H., and J. H. Hotchkiss. "NonvolatileN-Nitrosamides in Dried Squid." In Nitrosamines and RelatedN-Nitroso Compounds. American Chemical Society, 1994. http://dx.doi.org/10.1021/bk-1994-0553.ch039.

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Actes de conférences sur le sujet "Dried Squid"

Duc, Le Anh, and Pham Van Toan. "Determining an Effective Method for One-Sun-Dried Squid Drying." In 2018 4th International Conference on Green Technology and Sustainable Development (GTSD). IEEE, 2018. http://dx.doi.org/10.1109/gtsd.2018.8595641.

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