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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

Aktivitas Antioksidan dari Air Buah Beruwas Laut (Scaevola taccada): Antioxidant Activities of Beach Naupaka's Water (Scaevola taccada) Azwin Apriandi; Zubaidah Anjar Rezeki; Kiki Fatmawati; Sri Novalina Amrizal; R. Marwita Sari Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36874

Abstract

Scaevola taccada (Beach Naupaka) is common plant found on Indonesia coast.This study was aimed to determine antioxidant activity and levels of vitamin C contained in the juice of old, young, and mixed beach naupaka's fruit. Antioxidant activity was tested using DPPH method and vitamin C levels using the iodimetric titration m. The results obtained showed that the antioxidant activity of beach naupaka were 113.47 ppm for old fruit, 130.71 ppm for young fruit, 164.58 ppm for mixed fruit. Vitamin C levels of old, young, and mixed fruit water were 7.04 mg, 36.96 mg, and 30.8 mg respectively.
Karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah: Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH) Yuniarti, Tatty; Fristina, Dela; Asriani, Asriani; Leilani, Ani; Amrizal, Sri Novalina
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 1 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(1)
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.v28i1.50466

Abstract

Fish protein hydrolysate (FPH) is a simple peptide as a result of the enzymatic hydrolysis of fish protein. FPH is added to ice cream to enhance its quality characteristics and increase consumer acceptance. The purpose of this study was to determine the best concentration of fish protein hydrolysate (FPH) in producing ice cream based on organoleptic, physical, and chemical parameters. A completely randomized design (CRD) was used for the study. The treatment was to add FPH from bycatch fish to ice cream at different amounts: 0.4, 0.8, 1.2, and 1.8%. The parameters analyzed were hedonic quality, taste intensity, proximate, fiber, melting power, viscosity, overrun, total solids, and total plate count. Ice cream with the addition of 0.8% FPH had the best level of panelist acceptance, while the addition of 1.8% FPH had the best chemical and physical quality. Panelists slightly prefer the 0.8% treatment in terms of color preference value (3.73), aroma (3.66), texture (4.26), and overall (4.02). The intensity assessment of the attributes fishy (3.34), sweet (3.34), taste (3.59), strawberry (3.13), and milk (3.25) is still acceptable to panelists in the medium category. Ice cream with the addition of 1.8% FPH has a moisture content of 72.25%, fat (1.62%), ash (1.11%), protein (1.71%), fiber (5%), viscosity (2,084.4 cP), and melting power (44 minutes). The total plate count of ice cream still meets the safe limit according to SNI 01-3713-1995. It has been found that the more FPC that is added, the higher the fishy taste, protein content, fiber, viscosity, and overrun value that makes the ice cream matrix work better as a foaming agent.