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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT
Takeshi Suzuki
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education

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Comparative Contents of Minerals and Dietary Fibers in Several Tropical Seaweeds Joko Santoso; Yumiko Yoshie Stark; Takeshi Suzuki
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9 No 1 (2006): Buletin Teknologi Hasil Perikanan
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 | Full PDF (80.401 KB) | DOI: 10.17844/jphpi.v9i1.995

Abstract

Nine species of Indonesian green, brown and red seaweeds were used in this experiment to study the distribution and contents of minerals and dietary fibers. The contents of macro and micro minerals were detected by atomic absorption spectrophotometer and inductively coupled argon plasma emission spectrometer, respectively; whereas dietary fibers were determined according to modified enzymaticgravimetric method. The contents of macro mineral were dominated by Ca, K, Na and Mg, with values range were 11.95 – 28.31, 0.30 – 27.92, 0.66 – 25.74, 2.31 – 21.52 mg/g dry weight, respectively; whereas microminerals Cu, Fe and Zn were found in low concentration. The highest and smallest content of soluble dietary fiber were found in Kappaphycus alvarezii and Halimeda macroloba, respectively. K. alvarezii also had the highest content of total dietary fiber and percent soluble dietary fiber against total dietary fiber, whereas Ulva reticulata had highest content of insoluble dietary fiber.Keywords: dietary fiber, Indonesia, mineral, seaweed
Mineral, Fatty Acid and Dietary Fiber Compositions in Several Indonesian Seaweeds Joko Santoso; Yumiko Yoshie; Takeshi Suzuki
Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Vol. 11 No. 1 (2004): Juni 2004
Publisher : Institut Pertanian Bogor

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Abstract

Tujuan penelitian ini adalah untuk mengetahui distribusi dan profil kandungan nutrient dan non-nutrien (mineral, asam lemak dan serat) pada sembilan jenis rumput laut dan beberapa kelas (alga hijau, coklat dan merah). Kandungan mineral didominasi oleh kalsium, potassium, dan sodium. Asam palmitic adalah asam lemak utama yang ditemukan pada semua contoh rumput laut, diikuti oleh asam stearic, asamoleic, dan asam linolenic. Konsentrasi asam eicosapentaenoic tertinggi ditemukan pada jenis alga merah Kappaphycus alvarezii (8,09%), sedangkan alga merah Sargassum polycystum mengandung asam arachidonic tertinggi (14,43%). Kisaran kandungan serat total, serat terlarut dan serat tidak terlarut pada contoh alga yang dianalisa berturut-turut adalah 14.7 - 69.3, 14.3 - 64.1 dan 0.4 - 10.7 (g/100 g berat kering). Alga merah jenis K. alvarezii memiliki kandungan serat total dan serat terlarut tertinggi, sedangkan alga yang mengandung serat tidak terlarut tertinggi adalah jenis alga hijau Ulva reticulate.Kata kunci: serat, asam lemak, Indonesia, mineral, rumput laut.
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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Abstract

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.
Co-Authors Eko Nurcahya Dewi Fronthea Swatawati Joko Santoso Yumiko Yoshie Yumiko Yoshie Stark