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Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme Gugun Hidayat; Eko Nurcahya Dewi; Laras Rianingsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . Thepurpose of this research was to determine the best concentration of phosphoric acid and papain enzymeand to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processedwith phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia usingphosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. Thesecond phase was characterize the physicochemical gelatin from the best concentration of phosphoric acidconcentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of thedata using ANOVA with completely randomized (CRD) design If there was difference between treatmentthen continued with Honestly Significant Difference Test (HSDT). The results of the first research phasefound the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the valuegel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtainedin this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristicwere: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water contentof 7.12%; and the pH value of 5.11.Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones

Karakteristik mutu edible film karagenan dengan penambahan minyak atsiri bawang putih (Allim sativum) pada produk pasta ikan Khusnul Qotimah; Eko Nurcahya Dewi; Lukita Purnamayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Edible film merupakan pengemas biodegradable yang berasal dari bahan alami, termasuk karagenan. Penelitian ini bertujuan untuk menentukan karakteristik edible film karagenan dengan penambahan minyak atsiri bawang putih (Allium sativum) konsentrasi berbeda pada produk pasta ikan. Metode penelitian yang digunakan adalah eksperimen laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi minyak atsiri bawang putih (0%; 0,1%; 0,3%, dan 0,5%) (v/v), masing-masing perlakuan dilakukan tiga kali ulangan. Parameter uji terdiri dari kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas antijamur yang diisolasi dari bakso ikan, otak-otak ikan, dan sosis ikan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi penambahan minyak atsiri bawang putih yang berbeda memberikan pengaruh nyata (p<0,05) terhadap kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas antijamur. Penambahan minyak atsiri bawang putih memberikan karakteristik dan aktivitas antijamur terbaik pada konsentrasi 0,5%, dengan kuat tarik sebesar 14,7 MPa, persen pemanjangan 25,98%, laju transmisi uap air 0,84 g/m2/jam, zona hambat terhadap Aspergillus niger 5,1 mm dan zona hambat terhadap Aspergillus flavus 4,13 mm.

Pengaruh Perbedaan Pre-Treatment terhadap Stabilitas Karotenoid dan Fenol pada Ekstrak Sargassum duplicatum selama Penyimpanan: The effect of different pre-treatments on carotenoid and phenol stability of Sargassum duplicatum methanol extract during storage Ayunda Dita Wardani; Eko Susanto; Eko Nurcahya Dewi; Lukita Purnamayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.30878

Karotenoid, fukosantin dan fenol merupakan senyawa yang terkandung pada rumput laut Sargassum duplicatum. Senyawa-senyawa ini berperan dalam menghambat radikal bebas. Namun, kemampuan penghambatan radikal bebas senyawa ini mempunyai kestabilan yang rendah, terutama terhadap perlakuan suhu. Tujuan penelitian ini adalah untuk menentukan pengaruh pre-treatment suhu tinggi (blanching) dan suhu rendah (pembekuan) serta perlakuan terbaik yang dapat mempertahankan stabilitas senyawa aktif pada ekstrak metanol rumput laut selama penyimpanan. Metode penelitian yang digunakan adalah experimental laboratories menggunakan rancangan acak lengkap (RAL) faktorial 2x5 yaitu pola terbagi menjadi faktor suhu pengolahan (suhu tinggi dan suhu rendah) dan lama penyimpanan (0, 2, 4, 6, dan 8 hari). Blanching dilakukan pada suhu 95 oC sedangkan pembekuan pada suhu -27 oC. Hasil penelitian menunjukkan karotenoid, fukosantin, dan senyawa fenol dengan perlakuan blanching lebih stabil dibandingkan perlakuan pembekuan. Berdasarkan hasil penelitian menunjukkan bahwa adanya interaksi antara pre-treatments dan lama penyimpanan yang berpengaruh nyata terhadap nilai total karotenoid, kandungan fukosantin, total kandungan fenol, dan nilai perubahan warna (ΔE).

Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis : Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics Yuliani; Tri Winarni Agustini; Eko Nurcahya Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.31126

Spirulina platensis merupakan mikroalga hijau biru yang memiliki kandungan protein tinggi, sehingga sering dimanfaatkan sebagai pangan fungsional. Penerapan Spirulina platensis sebagai pangan fungsional sering mengalami kendala karena kandungan senyawa volatile penyebab aroma kurang sedap pada mikroalaga ini. Intervensi O. bacillicum pada S. platensis dapat mengurangi aroma kurang sedap yang ditimbulkan. Mikroenkapsulasi dilakukan untuk menjaga stabilitas nutrisi serta serta menahan aroma saat dikonsumsi. Tujuan penelitian ini adalah untuk menentukan pengaruh intervensi O. bacillicum terhadap kandungan protein S. platensis, nilai pH dan tingkat kesukaan pada serbuk dan mikrokapsul S. platensis. Spirulina sebagai sampel kontrol (SP), intervensi O. bacillicum yang dikeringakan (DSB), dan yang dilakukan mikroenkapsulasi (MSB). Hasil penelitian menunjukan bahwa intervensi O. bacillicum pada S. platensis serta dilakukan mikroenkapsulasi berpengaruh (P < 0,05) terhadap kadar protein, nilai pH dan uji hedonik. meningkatkan nilai pH, menurunkan kadar protein 19,87% pada sampel DSB dan menurun drastis pada sampel MSB. Asam amino mengalami penurunan kecuali asam aspartat dan arginin. Semakin tinggi nilai pH dari perlakuan intervensi tersebut semakin rendah kadar proteinnya. Intervensi O. bacillicum dapat meningkatkan skala hedonik pada S. platensis. Sampel DSB memberikan nilai terbaik pada aroma, sedangkan sampel MSB memberikan nilai terbaik pada warna yang dihasilkan. Oleh karena itu intervensi O. bacillicum pada S. platensis menjadi solusi dalam mengurangi aroma tidak sedap pada S. platensis.

QUALITY EVALUATION OF DRIED NOODLE WITH SEAWEEDS PUREE SUBSITUTION Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 2 (2011): Volume 14, Number. 2, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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The objective of this study was to compare dried noodles made of different type of seaweeds puree and then were compared to noodle which was made without any seaweeds puree subsitution. Different seaweeds puree (E.cottoniii, G. verucossa and mixed beetween them) were subsituted in proportion of 30% in the noodles. The results showed that subsitution of seaweeds puree increased the moisture, crude fiber, ash and iodine content of dried noodles compared to noodle without seaweed puree. The moisture contents : 10.08 ± 2.02 to 13.94% ± 0.84, fat 1.26 ± 0.22 to 2.49 ± 0.81%, crude fiber 2.00 ± 0.4 to 2.25% ± 0.18 and carbohydrate contents 63.37 ± 3.8 to 68.47 % ± 1.5. Iodine concentration in dried noodle with seaweed substitution about 1.06 ± 2.80 to 1.43 ± 0.76 ug/g, protein content 11.84 ± 1.03 to 12.42 ± 0.40 and the carbohydrate content 63.37 ± 3.80 to 68.47 ± 1.59. Significantly tensile strength (p<0.05) were found between the treatments of dried noodles. Higher water absorption by the seaweed lead to softer and spongier textural intensities in the noodles. However, different pattern was observed in the protein and carbohydrate content. The subsitution of different seaweeds puree did not give any significant influence (p>0.05) only for to the taste and colour of dried noodles.

CHANGES IN OXIDATION AND REDUCTION POTENTIAL (Eh) AND pH OF TROPICAL FISH DURING STORAGE Eko Susanto; Tri Winarni Agustini; Eko Prasetyo Ritanto; Eko Nurcahya Dewi; Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 3 (2011): Volume 14, Number 3, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Four tropical fish species, Thunnus albacares (Yellowfin tuna), Ephinephelus striatus (Nassau Grouper), Cyprinus carpio (Carp), and Osphronemus gourami (Gouramy), were assayed for oxidation reduction potental (Eh) and pH in different temperature,i.e. ambient and chilled temperature. Every species has different pattern of Eh and pH values. Eh values of tropical freshwater fish were higher than tropical marine fish, however pH values four tropical fish have same trend. The rates of the Eh and pH changing in four tropical fish were faster at ambient storage and they were slower at chilled storage. The present study also demonstrated the relationship between Eh and pH.

THE EFFECT OF LIQUID SMOKE ON THE QUALITY AND OMEGA-3 FATTY ACIDS CONTENT OF TUNA FISH (Euthynnus affinis) Fronthea Swatawati; Takeshi Suzuki; Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 2 (2000): Volume 3 Number 2 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Introduction : the problem faced in smoking fish is primarily related to deterioration of lipid caused by oxidation, that may cause of omega-3 fatty acid content in fish. This research was aimed at investigating the effect of different method of smoking fish to the organoleptic value, proximate composition and omega-3 fatty acid content. The experiment was carried out in The Laboratory of Coastal Zone Ecodevelopment, Diponegoro University, Jepara. Analysis of omega-3 fatty acid was conducted using Shimadzu Gas Chromathography in The Laboratory of Food Science and Technology, Tokyo University of Fisheries, Japan. Material and Method : a randomized design was used in this study; filleted skipjack tuna (Eutynnus affinis); approximately 125 gr in weight and about 25 cm in length was used in both coconut shell for the traditional method and liquid smoke from Giulini Chemii for modern method. The temperature of the smoking process was between 40 – 80 °C. Sensory test and proximate composition were determined in order to support an omega-3 fatty acid analysis. Result and Discussion : the average value of sensory test of traditional smoked tuna was between 3.00 – 8.33; liquid smoked tuna was between 6.67 – 9.00. the protein composition was 38.98% and lipid was 2.71% for the traditional product and 32.21% and 2.06% were obtained in liquid smoked tuna. Analysis of DHA resulted in 17.6% (traditional) and 20.9 (liquid). The results showed a significant difference between two products. The product of liquid smoked fish had better appearance, longer shelf life and higher omega-3 fatty acid content.

CHARACTERIZATION and QUALITY of SEMI REFINED CARRAGEENAN (SCR) PRODUCTS FROM DIFFERENT COASTAL WATERS BASED ON FOURIER TRANSFORM INFRA RED TECHNIQUE Eko Nurcahya Dewi; YS. Darmanto; Ambariyanto .
JOURNAL OF COASTAL DEVELOPMENT Vol 16, No 1 (2012): Volume 16, Number 1, Year 2012
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Semi Refined Carrageenan (SRC) product is considerably cheaper and easy to produce as a natural polysaccharide hydrophilic in food and other product. The aim of this research was to evaluate the quality of two different SCR products come from different coastal waters of seaweed culture. The products were then compared to commercial SCR on the quality based on their chemical quality (Fourier Transform Infra Red, sulphate content and heavy metals) and physical quality (gel strength and viscosity). The method of FTIR was useful as a quality screening for commercially seaweed culture at different geografic places based on their chemical structure. Raw material that have been used for SCR product was Eucheuma cottonii with k-carrageenan type. FTIR spectroscopy showed the molecular present in three different samples are quite similar, it can be found spectra band of 1257,59 cm-1 which referred to esther sulphate, 933,55 cm-1 for 3,6 anhydrogalactose and 848,68 cm-1 assigned to galactosa-4- sulphate respectively. The SCR product from different coastal waters were different on their quality.

CHEMICAL ANALYSIS DURING THE PROCESSING OF DRIED SALTED ANCHOVY Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 5, No 2 (2002): Volume 5, Number 2, Year 2002
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Dried salted anchovy is a rich source of protein which is processed by boiling, salting and drying. During processing the protein undergoes change, e.g. protein myofibril becomes denatured to some extent , and it can be visualised using SDS-PAGE protein pattern. Protein can also react with lipid to form brown colour mainly in high temperature. The result of the analyses shown that there were differences in proximate composition between different samples of anchovy. There were not much difference in sample band pattern for fresh , boiled , boiled and dried anchovy samples. The highest solubility protein was found in the Indonesian dried salted anchovy while the lowest was in fresh sample. The colour of boiled sample was the whitest in comparison to fresh, boiled and dried, Indonesian dried salted anchovy and Japanese boiled. Except for Indonesian dried salted anchovy, brown colour and development of lipid oxidation was not detected.

A STUDY OF CHANGES IN THE PROTEIN QUALITY OF RAINBOW TROUT (Salmo gairdneri) IN FROZEN STORAGE Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Freezing is an effective method of preservation which can produce high quality foods. However, low temperature applied during processing could results in serious product quality deterioration in particular functional properties of protein. During the freezing process salt concentration increases and the change in pH may cause extensive denaturation of muscle protein. The process of denaturation can be accelerated with a resulting increase in thaw drip loss of tissue. In order to examine protein quality, parameters such as soluble protein, drip loss, and changes in the electrophoretic pattern of sarcoplasmic protein of fish muscle were studied. The fish used in this experiment was rainbow trout (Salmo gairdneri). The fish was filleted and frozen in an airblast freezer for an hour at -30°C. They werecalled “fres quality samples”, whereas the “poor quality” samples were fish fillets that have been kept on ice for 3 days before freezing. The samples were analysed for salt soluble protein, thaw drip, water holding capacity and isoelectric focusing of sarcoplasmic protein at the day and the freezing day storage (5 weeks). There was a decrease of 70% on the “fresh quality” sample from the initial value of 82.8% AND 7.5% the “poor quality” sample from 82.5% on the salt soluble protein. Although the differences were small and there were no significant difference between the two samples, the result suggests that of the protein became denatured during frozen storage (5 weeks). There was an increase from 4.3% to 11.6% in “fresh quality” and 6.9% to 12% in “poor quality” sample. The drop of these values reflect the extent of protein denaturation due to ice crystal formation and cell rupture. Sarcoplasmic protein pattern of both sample were not much different before freezing, however there was a disappearance of some light sarcoplasmic bands in the sample after freezing process. On further storage (5 weeks) the pattern obtained were still nearly the same, but light bands did not correspond exactly in their position.

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