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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Innovative Food Technology and Agricultural Product
Yuspihana Fitrial
Lambung Mangkurat University
Agriculture, Biological Sciences & Forestry

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Substitusi Tepung Tulang Ikan Sebagai Sumber Kalsium Pada Produk Bakso Ikan Patin (Pangasius sp) Sunarma, Ahmad Faizal Fajar; Agustiana; Fitrial, Yuspihana
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 1 (2025) Juni: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i1.8036

Abstract

Potensi sumberdaya perikanan di Indonesia telah dikembangkan pada sektor pengolahan hasil perikanan yang menghasilkan produk makanan berbasis ikan. Pengolahan hasil perikanan umumnya akan memperoleh produk sampingan berupa tulang dan kepala ikan (limbah padat) ± 25 %. Penelitian ini bertujuan untuk memanfaatan tulang ikan menjadi tepung tulang ikan, selanjutnya disubsitusikan pada produk bakso ikan patin (Pangasius sp) serta mengetahu penerimaan panelis terhadap produk. Hasil penelitian menunjukkan bahwa limbah padat berupa tulang ikan patin (Pangasius sp) dapat dijadikan sebagai tepung tulang ikan dan dapat disubsitusikan pada bakso ikan. Rendemen tepung tulang ikan patin dari total limbah tulang ikan yaitu, 14,20%. Komposisi kimia tepung tulang ikan, kadar air 12,49 (%bb), kadar abu 68,22 (%bk), kadar protein 26,94 (%bk) kadar lemak 0,51 (%bk), kadar karbohidrat 4,30 (%bk), kadar kalsium 52,8 %. Uji organoleptik menunjukkan perlakuan terbaik menurut panelis adalah perlakuan C yaitu subsitusi tepung tulang ikan 40% dari tepung tapioka dengan nilai 4,7 (agak suka). Kadar kalsium tertinggi terdapat pada perlakuan C yaitu 15,09% dari produk bakso ikan patin (Pangasius sp).
Kandungan fitokimia dan aktivitas antibakteri ekstrak etanol biji buah nyirih (Xylocarpus granatum ): Phytochemical and antibacterial activity of ethanol extract from cannonball mangrove (Xylocarpus granatum) fruit seeds Khairina, Rita; Sari, Dewi Kartika; Fitrial, Yuspihana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 28 No 5 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i5.60932

Abstract

Xylocarpus granatum (cannonball mangrove) is a mangrove species known as nyirih fruit in South Kalimantan. This study aims to determine the phytochemical content and antibacterial activity of the seeds from X. granatum fruit. The research stages included preparing cannonball mangrove fruit into powder, extracting the seed powder with ethanol, conducting phytochemical tests on the seed powder, preparing test bacteria, and testing the antibacterial properties of the ethanol extract from the cannonball mangrove seeds. The parameters tested were yield, proximate, phytochemical, and antibacterial tests against E. coli and S. aureus. The yield of cannonball mangrove fruit seeds was 21.17%, and the powder weight was 7.04%. Cannonball mangrove fruit seed powder contains 4.97% water content, 2.56% ash, 4.54% protein, 0.63% fat, and 2.5% crude fiber. Cannonball mangrove fruit seed powder contains saponins, alkaloids, flavonoids, tannins, triterpenoids, phenolics, steroids, and anthocyanins. The results of the antibacterial test showed that increasing the concentration of ethanol extract of cannonball mangrove fruit seed powder was inversely proportional to the total bacteria but directly proportional to the percent inhibition. Extracts of 20-90 µL showed total E. coli bacteria of log 9.32 CFU/g and log 1.18 CFU/g with percent inhibition of 5.93 and 88.05%. Extract concentrations of 1-15 µL against S. aureus bacteria showed total bacterial values of log 5.69 CFU/g and log 8.65 CFU/g with percent inhibition of 29.37 and 64.46. Antibacterial testing with the direct contact method showed the ability of ethanol extract of cannonball mangrove fruit seed powder to inhibit the growth of E. coli and S. aureus bacteria at low extract concentrations.
Co-Authors Agustiana Dewi Kartika Sari Nooryantini Soetikno, Nooryantini Rita Khairina Sunarma, Ahmad Faizal Fajar