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All Journal Jurnal Gizi dan Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Jurnal Intek Akuakultur Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Leuit, Journal of Local Food Security Unri Conference Series: Community Engagement Journal of Maritime Empowerment Journal of Community Engagement Research for Sustainability Prosiding Seminar Nasional Unimus
Sri Novalina
Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan Dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29115, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Nursing Public Health Social Sciences Other

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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
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.
Co-Authors Amelia, Cevy Aminatul Zahra Ani Leilani Apriandi, Azwin Ardiyanti, Sallu Aritonang, Stefanny Angelica Asriani Asriani, Asriani Cindytia Prastari Dwi Septiani Putri Ekowati Chasanah Fabio Testy Ariance Loren Fadli Ilhamdy, Aidil Febriadi, Deni Febrian, Yopan Firman Nogroho, Firman FRANSISKA RUNGKAT ZAKARIA Fristina, Dela Haidawati, Haidawati Herman Siagian Herman Siagian Jahari Jahari Jahari Jumsurizal Jumsurizal Khairunnisa Khairunnisa Khairunnisa Khairunnisa Kiki Fatmawati Legi Elfitra Lily Viruly Manullang, Benny Moh. Iwangga Kalih Syah Putra Natasyah, Siti Putra, Catur Syahbani Putri, Dwi Septiani Putri, R.Marwita Sari R. Marwita Sari Putri R. Marwita Sari Putri R. Marwitta Sari Putri Rahman, R. Fathul Reno Irwanto Rika Anggraini Sahrul Diansyah Sari Putri, R Marwita Silalahi, Ratna Dewi Silvia Mona Suliantari Suliantari Syahputri, Elma Alda T. Ersti Yulika Sari Tetty Tetty Tetty, Tetty Tri Yulianto Viona Selulalae, Anggrei Wahyu Muzammil Widya Safitri Wulan, Wulan Yopan Febrian Yulia Oktavia Yuniarti, Tatty Zubaidah Anjar Rezeki