Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

0.778

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis JURNAL GIZI INDONESIA Jurnal Akuatika Jurnal Ilmu dan Teknologi Pangan JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Akuatik: Jurnal Sumberdaya Perairan Dinamika Maritim Sains Natural: Journal of Biology and Chemistry Indonesian Fisheries Research Journal Jurnal Penelitian Perikanan Indonesia Journal of Marine and Coastal Science

Pipih Suptijah

Departeman Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor, Jawa Barat

Author-ID : 394194

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Library & Information Science Other

Published : 64 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

The Survival Rate of Oreochromis niloticus Baby Fish During Closed Transportation at Different Road Condition Ruddy Suwandi; Fajar Kurnia Budiman; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish transportation is an activity on moving fish from one place to another. Specific for live fish, the transportation process is so important due to the different value of live fish and the dead one, either in term of its price and or function. Live fish transportation, basically is a forcing fish in a new environment condition different with the usual one, along with sudden changes of ambient characteristic which threat the live of fish. The factors which influential on fish live transportation are fish condition and water quality. Beside these, other factor which also give influent is infrastructure of transportation (road, vehicle, etc.). The researched was done to know the effect of road surface quality (good, semi good, and bad) on survival rate (SR) of Oreochromis niloticus fish juvenile. The highest SR came from the good treatment is 88.33%, with the water quality are: DO (dissolve oxygen)=2.19 ppm; CO2=39.6 ppm;pH=6.02; alkalinity = 156.42 ppm; and temperature = 27.75oC. The lowest one came from the bad treatment is SR=0% with the water quality are: DO (dissolve oxygen)=1.71 ppm; CO2=53.46 ppm; pH=6.02; alkalinity=1,003.86 ppm; and temperature=27.5oC. The SR of juveniel fish transportation at a real condition from Bogor to Jakarta is 93.3%. The result indicated that types and time of treatment effected to the SR.Key words : infrastructure of transportation, fish transportation, survival rate

Penggunaan Kitosan sebagai Pembentuk Gel pada Bakso Ikan Kurisi (Nemipterus nematophorus) Mala Nurilmala; Pipih Suptijah; Dini Nurfianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 1 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Konsumsi daging ikan Indonesia tahun 2005 masih rendah sebesar 26 kg/kapita/tahun, karena masyarakat kurang menggemari ikan dalam bentuk penyajian utuh sehingga perlu adanya diversifikasi produk seperti bakso ikan. Bakso merupakan produk makanan yang banyak digemari masyarakat, tetapi adanya isu penggunaan bahan tambahan berbahaya menurunkan minat konsumen. Untuk itu penggunaan bahan alami seperti kitosan sangat diharapkan. Penelitian ini bertujuan untuk mengetahui karakteristik kitosan yang dibuat serta memanfaatkannya sebagai pembentuk gel bakso ikan kurisi (Nemipterus nematophorus). Pada penelitian pendahuluan dibuat kitosan yang memenuhi standar. Konsentrasi kitosan yang digunakan ke dalam adonan dalam penelitian utama adalah 0% (tanpa kitosan); 0,1 %(v/b); 0,2 %(v/b); 0,3 %(v/b); 0,4 %(v/b); 0,5 %(v/b) yang diperoleh dari larutan kitosan 1,5 %(b/v) dan STPP 0,15 %(b/b) untuk pembanding. Konsentrasi kitosan terpilih untuk pengadonan adalah 0,2 %(v/b), bila dibandingkan dengan sodium tripoliposfat, kitosan lebih unggul dalam membentuk gel maupun organoleptik produk bakso ikan. Kitosan berpengaruh nyata terhadap organoleptik (penampakan dan tekstur), fisik (uji lipat uji gigit dan kekuatan gel.

Pembuatan Tepung Puding Instan Karaginan . Nurjanah; Pipih Suptijah; Lila Rani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 1 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk mempelajari pengaruh penggunaan bagian telur ayam (utuh, putih, dan kuning) terhadap mutu puding instan karaginan dan menentukan jumlah air yang harus ditambahkan untuk memperoleh puding instan karaginan terbaik. Penelitian ini terdiri dari 3 tahap, tahap I adalah pembuatan tepung karaginan, tahap II penentuan bagian telur ayam (utuh, putih dan kuning) masing-masing 15 %. Tahap III adalah penentuan perbandingan tepung puding instan dengan air yang harus ditambahkan (1:4, 1:5, 1:6, dan 1:7). Tepung puding instan terpilih adalah perlakuan kuning telur dengan penambahan air 1:4. Karakteristik dari produk terpilih adalah dengan nilai sensori warna 4,87 (putih susu), tekstur 4,07 (ukuran partikel kurang seragam, agak halus), bau 3,83 (bau spesifik karaginan dan sedikit bau telur), penerimaan 4 (suka), rendemen 25,28 %, kekuatan gel 171,50 g/cm2, suhu pembentukan gel 34,50 oC, suhu pelelehan gel 66,00 oC dan derajat putih 77,30 %. Nilai proksimat dari puding instan adalah sebagai berikut: kadar protein 0,50 %; air 78,52 %; abu 0,45 %; lemak 0,33 %; karbohidrat 20,20 % dan serat pangan 5,23 %.Kata kunci : puding instan, nilai sensori, gel

Penggunaan Bentonit dalam Pembuatan Sabun dari Limbah Netralisasi Minyak Ikan Lemuru (Sardinella sp) Bustami Ibrahim; Pipih Suptijah; Slamet Hermanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 8 No 2 (2005): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Proses pemurnian minyak ikan lemuru menghasilkan limbah yang memiliki warna dan bau yang merusak lingkungan. Limbah ini merupakan hasil penyabunan dari asam lemak bebas dari minyak ikan. Tujuan dilakukannya penelitian ini adalah untuk mengetahui kemampuan bentonit sebagai adsorben dalam menghilangkan bau dan warna dari limbah netralisasi minyak ikan lemuru (Sardinella sp) agar sabun yang dihasilkan dapat bermanfaat. Penelitian pendahuluan yang telah dilakukan menunjukkan bahwa pengolahan dengan perbandingan antara limbah minyak ikan lemuru, NaOH dan NaCl 15 % (b/v) yaitu 1:3:0,1 adalah yang terbaik berdasarkan uji kesukaan terhadap warna sabun minyak ikan lemuru, sehingga dijadikan kontrol pada penelitian utama. Hasil analisis kimia produk sabun pada penelitian utama dengan konsentrasi bentonit yang berbeda-beda menunjukkan bahwa kadar air sabun minyak ikan lemuru berkisar antara 58,32-64,54 %. Nilai pH sabun berkisar antara 10,96-12,01. Kadar asam lemak bebas sabun minyak ikan lemuru tidak terdeteksi dan kadar alkali bebas berkisar antara 0,10-0,15 %. Kadar total nitrogen pada sabun minyak ikan lemuru berkisar antara 0,45-0,56 %. Kadar amonia sabun minyak ikan lemuru untuk semua perlakuan tidak terdeteksi. Uji hedonik menunjukkan bahwa sabun minyak ikan lemuru dengan penambahan bentonit yang berbeda tidak memberikan perbedaan yang nyata terhadap kesukaan panelis terhadap warna, bau maupun tekstur.Kata kunci: bentonit, limbah netralisasi minyak, minyak ikan lemuru, sabun

Penapisan Inhibitor Protease yang Dihasilkan oleh Sponge Asal Kepulaun Seribu Tati Nurhayati; Pipih Suptijah; Maggy T. Suhartono; Irman Febrian
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 2 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Several medicines showing protrease inhibitor mechanism are widely available in the markets. Among marine organisms, sponge is the big producer of bioactive compound, include protease inhibitor. The purpose of this research was to screen of protease inhibitor produced by sponge. Screening was be conducted using agar diffusion methods on ten of sponge which the extracted with methanol and distilled water. As test bacteria were used three species of pathogenic bacteria that is Escherichia coli, Pseudomonas aeruginosa, and Staphyloccocus aureus. The result of research showing that sponge which be extracted using methanol have low protease inhibitory activity (≤ 30%), while that which be extracted using distilled water have high protease inhibitory, that is extract of Jaspis stellifera and extract of Plakortis nigra (≥ 50%). The extract of Jaspis stellifera was inhibited of protease from Escherichia coli and Staphyloccocus aureus by minimum inhibitory concentration (MIC) 0.08%, while that extract of Plakortis nigra was inhibited protease from S. aureus by MIC 0.12%. Ethymenediamine tetraacetic acid (EDTA) was inhibited S. aureus and E. coli by MIC 0.16%. Based on the data, can be concluded that both the extract of sponge were potential as protease inhibitor.Keywords: Bacteria, protease inhibitor, screening, sponge

Pengaruh Penambahan Daging Lumat Ikan Nilem (Ostheocilus hasselti) pada Pembuatan Simping sebagai Makanan Camilan Sugeng Heri Suseno; Pipih Suptijah; Darma Sri Wahyuni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daging lumatan ikan nilem (Osteochilus hasselti) terhadap mutu produk simping. Hasil penggamatan organoleptik untuk penampakan, aroma, rasa, tekstur secara umum cenderung meningkat. Berdasarkan parameter organoleptik, perlakuan penmbahn daging lumat 15% memberikan nilai organoleptik tertinggi. Pada hasil uji proksimat diperoleh kenaikan kadar abu, air, dan kadar protein simping ikan.Kata kunci: Ikan Nilem (Ostheochilus hasselti) dan Simping

Tingkatan Kualitas Kitosan Hasil Modifikasi Proses Produksi Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Kitosan adalah turunan dari kitin yang merupakan polimer alam terdapat pada karapas/limbah udang sekitar 10% - 25%. Proses pembuatan kitin dan kitosan meliputi beberapa tahapan utama, yaitu demineralisasi, deproteinasi dan deasetilasi, yang membutuhkan kondisi tepat agar diperoleh mutu produk yang baik. Tujuan penelitian ini adalah desain proses kitosan untuk memperoleh mutu produk yang bervariasi, adapun metode yang digunakan meliputi modifikasi proses pembuatan kitosan dengan perlakuan konsentrasi reagen, suhu dan waktu disetiap tahapan prosesnya. Adapun hasil yang diperoleh merupakan metode pembuatan kitosan yang cepat, sederhana dan mudah (efisien) dengan perlakuan konsentrasi HCl 1 N dan 1,5 N, suhu 90oC dan waktu proses 1 jam yang menghasilkan produk dengan mutu bervariasi, yaitu grade farmasi, kosmetik, pangan sehat dan industri lainnya misal industri cat, tekstil, pupuk dll, sehingga lebih sesuai dengan aplikasinya.Kata kunci: Deasetilasi, Grade mutu, Kitosan.

KARAKTERISASI NANO KITOSAN CANGKANG UDANG VANNAMEI (Litopenaeus vannamei) DENGAN METODE GELASI IONIK Pipih Suptijah; Agoes Mardiono Jacoeb; Desie Rachmania
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Shrimp shells have a potential as raw materials for manufacturing of nanochitosan. The purposes of this study to obtain the highest yield of chitosan treated by HCl immersion time, determine the best ionic gelation process with various treatments sizing, to determine the characteristics of nanoparticles e.g morphology, efficiency, and size of nanoparticles, analyze the characteristics of chitosan particles carried by the ionic gelation method using Fourier Transform InfraRed (FTIR) and Scanning Electron Microscopy (SEM), determine a simple method for making chitosan, that be applied easily in the laboratory. The highest yield of chitosan from shrimp shell obtained by treatment with 1 N HCl soaking time for 72 hours. Magnetic stirrer treatment could obtain high yield of nano chitosan with particle size 400-450 nm. Magnetic Stirrer could distribute the particle size homogeneously and stable than using of ultrasonic and high speed homogenizer. Degree of deacetylation of chitosan nanoparticles was 99%. Keyword: chitosan nano, FTIR, ionic gelation, SEM, white shrimp shells

KARAKTERISTIK SOSIS RASA AYAM DARI SURIMI IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN 106 ISOLAT PROTEIN KEDELAI Djoko Poernomo; Pipih Suptijah; Nisa Nantami
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

African catfish has potential to be processed become sausage because it contained highly protein. Soy protein isolate was use as binder. This research aims was to determined SPI concentration to produce high quality of fish sausage, analyzed the physical characteristics and nutritional value contained in fish sausage, and comparing with commercial sausage. The meat was washed twice and obtained the yield 18,72%. SPI 13% was selected and gave better result on sausage production. The results of proximate analysis for the ash content of 1,60%, protein of 15,97%, fat of 0,61%, carbohydrate 2,22%, moisture content of 79,6% and the TPC 0.5x101 colony/g. Value of the comparison test objectively for gel strength, water holding capacity and emulsion stability were lower than commercial sausage. Catfish sausage was more preferred the commercial sausage on the parameters folding test, teeth cutting test, smell and taste. Protein and carbohydrate nutrient content of fish sausage African catfish superior to commercial sausage.Key words: frequency of washing, fish sausage, soy protein isolate

PEMBUATAN KECAP IKAN PETEK (Leiognathus splendens) SECARA FERMENTASI ENZIMATIS Winarti Zahiruddin; Heni Sri Septiani; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish sauce is one of fish-based processed food or fishery product from fermentation process. The appearance of fish sauce is clear brown liquid and it has unique taste and flavor so many people use this as addition ingredient or spices in food to increase its taste. In this study fish sauce was made from petek fish (Leiognathus splendens) that has slow economic value and has not been used optimally. Pineapple was also added as source of bromelin enzyme. This study consisted of two phases which were pilot study and main study. In pilot study fish sauce was made by adding tempe concentration from 10%, 20%, and 30%. Then organoleptic test was done to determine the best fish sauce. The result showed that the most favorablefish sauce was made by adding 10% of tempe concentration. The characteristics of this product were as follows: the color of fish sauce was yellowish brown, its flavor was almost smelled like tempe, its taste was almost salty and its appearance was clear. In main study, tempe concentration was reduced to 5%, 10% and 15%. Organoleptic test showed that the best product was petek fish sauce by adding 15% tempe concentration. The characteristics of this fish sauce were: its color was yellowish brown, its flavor was almost smelled like tempe, its taste was almost tasty and its appearance is clear. The best petek fish sauce had 72,34% water concentration, 6,40% protein, 20,67% ash, 0,36% fat and 0,23% carbohydrate.Keywords: enzyme fermentation, fish sauce, organoleptic test, petek fish, tempe

Co-Authors . Nurjanah . Prantommy . Uju A. Alhana Abdurrahman Ali Aditya Bayu Hanura Aditya Yudha Prawira Sukarno AGOES M. JACOB Agoes M. Jacoeb Agoes Mardiono Jacoeb Ahmad Zahid Anggraeny, Dyta Anggun Ratnawulan Anjarsari Anjarsari Asadatun Abdullah AYU BABY MUTIARA MANDELLA Ayu Fitri Izaki Bagus Sukma Agung Bambang Murdiyanto Basuki Wasis Bustami Ibrahim Bustami Ibrahim cholil - anwar Dadi Rochnadi Sukarsa Darma Sri Wahyuni Dery Firdaus Desie Rachmania DEWI APRI ASTUTI Dini Indriani Dini Nurfianti Diniah Diniah Dona Fradilla Bahri Endang Sri Heruwati Erliza Noor Evy Damayanthi Fajar Kurnia Budiman Fariz Pari, Rizfi Febri Gunawan Gregoria S. S. Djarkasi Hari Eko lrianto Henggu, Krisman Umbu Heni Sri Septiani Hijrah Amin Hilda Lu’lu’in Nanda Alfira Devi Inneke F. M Rumengan Irman Febrian JOHN HALUAN Joko Santoso Kamini Kamini Kiagus Dahlan Kurniawati Kurniawati Kustiariyah Tarman Laode Muhamad Hazairin Nadia Leily Amalia Lila Rani LINAWATI HARDJITO Lucia Cecilia Mandey Luh Putu Ratna Sundari Luntungan, Aldian H. MAGGY T WIJAYA MAGGY T. SUHARTONO Mala Nurilmala Maria Ivan Budju Niga Marina Marina Mega Safithri Meydia Meydia Mohammad Saleh Mulyono S. Baskoro N. Nurjanah Nani Deviyanti Nani Nur’aenah Neni Widowati Nisa Nantami Nofri Sandria Nugroho, Teguh Setyo ovintya - yanuarizki Putri Septembriani Putri Wening Ratrinia Raden Hilman Wirayudha Rezki Kamila Rimbawan , Ruddy Suwandi safrina dyah hardiningtyas Safrina, Dyah Saptari Joan Tatra Slamet Hermanto Sri Ningrum Pudjiastuti Stenly Wullur sudianto SUGARA MURSID Sugeng Heri Suseno Supriyono Eko Wardoyo SYAHRIAL SYAHRIAL syeila - rosmalawati Talumepa, Anggun C. N. TATI NURHAYATI Taufik - Hidayat Taufik Hidayat Tetty Kemala Tika Ayu Budiarti Ulfa Safitri, Anisa Untung Trimo Laksono Widyana Ayu Kristantina Winarti Zahiruddin Wini - Trilaksani Wiyan Viyata Prinaldi Wulandari Wulandari Yayandi Gushagia Yogaswara, Ghema Yugha Subagja Yunisha Aktinidia Zahidah mawardi Zhalindri Noor Adjani

Title

Found 64 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 64 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 64 Documents
Search