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All Journal JURNAL PERIKANAN TROPIS Juvenil: Jurnal Ilmiah Kelautan dan Perikanan
Fitriah Khairul
Institut Keguruan dan Teknologi Larantuka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Karakterisasi Yoghurt Fungsional dengan Penambahan Karaginan dan Spirulina sp. Fitriah Khairul
Juvenil Vol 7, No 2: Mei (2026)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v7i2.33989

Abstract

Yoghurt is a fermented dairy product produced by lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, and has potential as a functional food. Carrageenan functions as a stabilizer to improve texture, while Spirulina sp. serves as a source of bioactive compounds that may enhance antioxidant activity. This study aimed to evaluate the functional characteristics and sensory quality of yogurt fortified with carrageenan and Spirulina sp., and to compare it with commercial yoghurt. The parameters analyzed included viscosity, antioxidant activity (DPPH method), total phenolic content, and organoleptic properties. The results showed that the fortified yogurt had lower viscosity (280 cP) compared to commercial yogurt (1836.7 cP), which may be attributed to differences in the type of stabilizers used. However, the fortified yoghurt exhibited higher antioxidant activity (68.5 ppm) than commercial yogurt (106.8 ppm), indicating stronger antioxidant capacity, along with higher total phenolic content (1.8 mg GAE/g compared to 1.4 mg GAE/g). Despite these advantages, commercial yogurt received higher preference scores across all sensory attributes. The fortified yogurt was characterized by a greenish-white color, neutral aroma, and thinner texture. Overall, carrageenan and Spirulina sp.-fortified yogurt shows potential as a functional food; however, further optimization of sensory characteristics is required to improve consumer acceptance. Keywords: Antioxidant, L. bulgaricus, organoleptic, total phenolic, viscosity
PENGARUH METODE PENGERINGAN TERHADAP KANDUNGAN GIZI IKAN LAYANG (Decapterus sp) Marianus Ada Lein; Maria Magdalena Nona Motu Tukan; Fitriah Khairul
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14962

Abstract

Scad fish (Decapterus sp) is a high-value pelagic fishery commodity in Indonesia, widely known for its abundance and high nutritional content. However, different drying methods can significantly affect its nutritional quality. This study aims to determine the effect of drying methods on the nutritional composition of Scad fish. The research employed a comparative study with two treatments: traditional sun-drying and oven-drying. The study was conducted in October 2024, with sample preparation carried out at the Larantuka Institute of Teacher Training and Technology, and nutritional analyses performed at the Feed Chemistry Laboratory of Nusa Cendana University, Kupang. The analyses were conducted using standard methods: gravimetric for moisture content, dry combustion for ash content, Soxhlet for fat content, Kjeldahl for protein content, and by-difference calculation for carbohydrate content. The results demonstrated that drying methods significantly affected moisture, ash, fat, protein, and carbohydrate content of the Scad fish. The oven-drying method yielded the best nutritional profile, with moisture content of 14.337%, ash content of 36.00%, fat content of 9.187%, protein content of 53.262%, and carbohydrate content of 1.551%.Keywords: Decapterus sp; gravimetri; kjeldahl; Oven; Soxhlet: Solar Thermal
IDENTIFIKASI KEANEKARAGAMAN JENIS GASTROPODA DI PANTAI WAITIU, KECAMATAN LEWOLEMA, KABUPATEN FLORES TIMUR Maria Magdalena Nona Motu Tukan; Maianus Ada Lein; Fitriah Khairul
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14957

Abstract

Gastropods are the largest class of Mollusk, and represent one of the important non-fish biological resources. These invertebrates exhibit a remarkable ability to adapt to a wide range of environmental conditions, such as extreme temperatures and salinity levels. Their abundance and diversity are influenced by several factors including environmental conditions, food availability, predation, and competition. This study aims to examine the species diversity of gastropods in the Waters of Waitiu, East Flores Regency. Environmental parameters measured included pH, temperature, and salinity. The study was conducted at one observation station in the intertidal zone. Three line transects were laid perpendicular to the coastline at 50 m intervals. Each transect consisted of three 1x1m2 sampling plots, resulting in a total of nine plots. Gastropod species were identified using gastropod diversity book. The results indicated that the abiotic parameters in Waitiu waters were favorable for gastropod life, with a pH of 7.2, temperature of 28°C, and salinity of 35 ‰. A total of 338 individuals from 14 families and 29 species were recorded, with Hebra Corticata being the most dominant species. The uneven distribution of individuals was influenced by environmental factors affecting the community structure, including dominance, and species diversity. The results of diversity measurements using the Shannon-Wiener index showed an H' value of 2.073, indicating moderate diversity.
Co-Authors Maianus Ada Lein Maria Magdalena Nona Motu Tukan Marianus Ada Lein