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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Jurnal Perikanan dan Kelautan Jurnal Penelitian Pascapanen Pertanian JMM (Jurnal Masyarakat Mandiri) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Abdi Insani Juvenil: Jurnal Ilmiah Kelautan dan Perikanan JCOMENT (Journal of Community Empowerment) Dinamika Pertanian Jurnal Perikanan Terpadu Jurnal Perikanan dan Kelautan
Ita Zuraida
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PENERIMAAN KONSUMEN TERHADAP KALDU BUBUK DARI KEPALA UDANG WINDU (Penaeus manodon) DENGAN BERBAGAI JENIS BAHAN PENGISI Arsyad, Ridwan; Asikin, Andi Noor; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol 9, No 3 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.9.3.2021.34146

Abstract

Tiger prawn head naturally has a taste as it contains amino acids which give the food a savory taste. Accordingly, it is possible and necessary to process tiger prawn head into a broth that can be used as a natural food additive in processed products. Broth is made by boiling prawn heads with water to produce a liquid broth. In fact, liquid broth tends to spoil quickly, so it is necessary to change its form to powder (dried broth). This study aims to determine level of consumer preference for powdered broth from tiger prawn head with various types of fillers. Treatments given were a combination of fillers, including control (wheat flour), T1 (combination of wheat flour and tapioca), T2 (combination of wheat flour and cornstarch), T3 (combination of wheat flour and rice flour), and T4 (combination of wheat flour and glutinous rice). Hedonic test used 30 untrained panelists, while data were processed using Randomized Complete Block Design followed by Duncan's test with 95% confidence level. Results of this study showed that addition of fillers could affect panelists’ preference. Moreover, resulting powdered shrimp broth had a fine-grained texture (TI to T4), coarse or easily lumpy (control group), light creamy color (T1 to T4) to brownish yellow (control and comparison groups). Based on consumer acceptance, combination of wheat flour and tapioca (T1) was the best treatment with value of appearance of 8.30 (strongly like), color of 8.23 (strongly like), aroma of 8.33 (strongly like), and taste of 8.30 (strongly like). Kepala udang windu secara alami memiliki cita rasa karena mengandung asam amino yang memberikan rasa gurih pada makanan, sehingga perlu dilakukan pengolahan menjadi kaldu sebagai bahan tambahan pangan alami yang dapat ditambahkan pada produk olahan. Kaldu diperoleh dengan cara direbus menggunakan air sehingga dihasilkan kaldu cair. Kaldu cair akan cepat mengalami kerusakan, sehingga perlu merubah bentuknya menjadi bubuk (kering). Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen terhadap kaldu bubuk dari kepala udang windu dengan berbagai jenis bahan pengisi. Perlakuan yang digunakan adalah kombinasi bahan pengisi, yaitu kontrol (tepung terigu), T1 (kombinasi tepung terigu dan tapioka), T2 (kombinasi tepung terigu dan maizena), T3 (kombinasi tepung terigu dan tepung beras), serta T4 (kombinasi tepung terigu dan beras ketan). Pengujian hedonik menggunakan 30 orang panelis tak terlatih dan data diolah menggunakan Rancangan Acak Kelompok Lengkap dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa penambahan bahan pengisi dapat mempengaruhi tingkat kesukaan panelis. Kaldu udang bubuk yang dihasilkan mempunyai tekstur berbulir halus pada TI sampai T4, berbulir kasar atau mudah sekali menggumpal pada kontrol, berwarna krem terang pada T1 sampai T4 hingga kuning kecoklatan pada kontrol dan pembanding. Kombinasi tepung terigu dan tapioka (T1) merupakan perlakuan terbaik berdasarkan penerimaan konsumen dengan nilai kenampakan 8,30 (sangat suka), warna 8,23 (sangat suka), aroma 8,33 (sangat suka), dan rasa 8,30 (sangat suka). 
Aktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikan Ita Zuraida; Rokhani Hasbullah; . Sukarno; Slamet Budijanto; Sulusi Prabawati; . Setiadjit
Jurnal Ilmu Pertanian Indonesia Vol. 14 No. 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated thatliquid smoke was an effective inhibitor of fishball spoilage. 
Kajian Keamanan Asap Cair Tempurung Kelapa untuk Produk Pangan Slamet Budijanto; Rokhani Hasbullah; Sulusi Prabawati; Setiadjit Setiadjit; Sukarno Sukarno; Ita Zuraida
Jurnal Ilmu Pertanian Indonesia Vol. 13 No. 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound 
Identifikasi Dan Uji Keamanan Asap Cair Tempurung Kelapa Untuk Produk Pangan Slamet Budijanto; Rokhani Hasbullah; Sulusi Prabawati; nFN Setyadjit; nFN Sukarno; Ita Zuraida
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 1 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n1.2008.32-40

Abstract

Penelitian ini bertujuan untuk mengkaji keamanan pangan asap cair tempurung kelapa untuk produk pangan dengan uji toksisitas akut dan identifikasi komponen volatil menggunakan Gas Chromatography- Mass Spectroscopy (GC-MS). Uji toksisitas akut asap cair dilakukan dengan menentukan nilai LD50 atau dosis tunggal suatu zat yang diharapkan akan membunuh 50% hewan percobaan, berdasarkan OECD 402 (2001) Guidelines for the Testing of Chemicals. Tiga ekor mencit digunakan untuk setiap perlakuan. Dosis yang diujikan adalah 0, 50, 500, 5.000, dan 15.000 mg/kg bobot badan. Hasil pengamatan menunjukkan bahwa nilai LD50 asap cair tempurung kelapa lebih besar dari 15.000 mg/kg bobot badan mencit. Berdasarkan Peraturan Pemerintah RI No.74 Tahun 2001, asap cair tempurung kelapa dengan nilai LD50 lebih besar dari 15.000 mg/kg, maka termasuk bahan yang tidak toksik dan aman digunakan untuk produk pangan. Identifikasi komponen volatil asap cair tempurung kelapa diawali dengan mengekstrak bahan tersebut menggunakan diklorometan sebagai pelarut. Hasil analisis GC-MS menunjukkan terdapat 40 komponen yang teridentifikasi dari asap cair, dengan 7 komponen yang dominan yaitu 2-Methoxyphenol (guaiacol), 3,4-Dimethoxyphenol, Phenol, 2-methoxy-4-methylphenol, 4-Ethyl-2-methoxyphenol, 3-Methylphenol, dan 5-Methyl-1,2,3-trimethoxybenzene. Selain itu, tidak ditemukan adanya senyawa-senyawa Policyclic Aromatic Hydrocarbon (PAH) yang bersifat karsinogenik termasuk benzo[a]pyrene dalam asap cair tempurung kelapa.Identification and Safety Test on Liquid Smoke Made From Coconut Shell for Food ProductThe objective of this research was to study the food safety of coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS). Acute toxicity test of these product were assessed by determination of L050 dose (the single dose which causes the death of half the test animals) based on OECD 402 (2001) Guidelines for the Testing of Chemicals. Three mice were used for each step. The dose used were 5 fixed levels, i.e. 0, 50, 500, 5000, and 15000 mg/kg body weight. Results indicated that LO,o dose of this liquid smoke were more than 15.000 mg/kg body weight of mice. Based on regulation by the Indonesian Government (Regulation 74/RII2001), liquid smoke with LDso value more than 15.000 rug/kg body weight of mice, is not toxic and safe for food products. Identification of volatile compounds of liquid smoke was started by extracted these product using dichloromethane as a solvent. Result of GC-MS showed that liquid smoke comprised 40 components. From GC-MS spectra were identified 7 peaks of a higher proportions. They were identified as 2-Methoxyphenol (guaiacol), 3,4-dimethoxyphenol, Phenol, 2- methoxy-4-rnethylphenol, 4-Ethyl-2-methoxyphenol, 3-Methylphenol, and 5-Methyl-I.2.3-trimethoxybenzene. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in the liquid smoke.
PEMANFAATAN LAHAN BEKAS PENAMBANGAN BATUBARA UNTUK USAHA BUDIDAYA IKAN YANG BERKELANJUTAN Henny Pagoray; Ghitarina Ghitarina; Asfie Maidie; Deni Udayana; Ita Zuraida
DINAMIKA PERTANIAN Vol. 29 No. 2 (2014): Jurnal Dinamika Pertanian Edisi Agustus 2014
Publisher : UIR Press

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Abstract

The abandoned land of coal mining activity in a form of pond was used for fish culture by the people of Kutai Kartanegara Regency of East Kalimantan Province. However, the problem occurs firstly when the land opened for the open pit system that should make the change of water quality of physic, chemistry, and biology of pond after mining activity. This research was done to know the existing condition of former coal mining land, and to analyze the sustainability of aquaculture in this area. Aquaculture sustainability in former coal mining ponds were analyzing with multi dimensional scaling which is a developmental method of Rap-fish (rapid appraisal analysis). The results of the analyzing for every dimension showed that ecological, economical, and sociality has approved index, which mean that balanced were occurred in these dimension for sustainability of the aquaculture activity. The ecological dimension, economy, and social in the developing activity must be in balanced without domination to achieve for sustainability.
PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii Reni, Zepherina; Kusumaningrum, Indrati; Asikin, Andi Noor; Diachanty, Seftylia; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.34947

Abstract

Jelly candy has a characteristic sweet taste and a chewy texture. Another factor that determines the quality of jelly candy besides the taste and texture is the color. One of the ingredients that has the potential as a natural dye is red dragon fruit which has a sweet taste and is good for increasing endurance. This study aims to determine the addition of dragon fruit as a natural dye to the physicochemical and hedonic characteristics of jelly candy from seaweed Kappaphycus alvarezii. The concentration of dragon fruit juice used is P0: dragon fruit juice 0%, P1: dragon fruit juice 7.5%, P2: dragon fruit juice 10%, P3: dragon fruit juice 12,5%, P4: dragon fruit juice 15%, and P5: dragon fruit juice 17.5%. This study used a completely randomized design for proximate and color tests, and Kruskal-Wallis for hedonic tests. The results showed that the addition of dragon fruit juice had a significant effect (p<0.05) on moisture content, ash content, protein content, fat content, color and hedonic value (color, taste, texture, aroma). The moisture content of the jelly candy ranges from 14.81-22.80%, the ash content ranges from 1.60-3.66% and has met the standard of SNI 3547.2-2008. The brightness value of jelly candy ranges from 12.51-14.06%. The hedonic sensory test (scale 1-5) showed that the jelly candy was well received by the panelists, based on the parameters of color (4.30), taste (3.97), texture (3.97), and aroma (3.77).
Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp. Sali, Renzy; Mismawati, Andi; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.43188

Abstract

Fish balls containing high protein but low in fiber need to be diversified to increase the nutritional value while reducing the cost of raw materials. Kappaphycus alvarezii seaweed is rich in fiber and the price is relatively cheaper, so it has the potential to be used as raw material for making fish balls. This study aims to determine the physicochemical characteristics and consumer acceptance of catfish meatballs (Clarias sp.) with the addition of K. alvarezii seaweed. The study used a completely randomized design with four treatments, namely the percentage of seaweed substitution for fish meat (w/w) namely 40%, 50%, 60% and 0% (control) with three replications. Parameters observed were proximate composition, whiteness degree, and hedonic test. The addition of seaweed increased the water content, ash, carbohydrates and whiteness value of fish balls but decreased the protein and fat content. Consumers still prefer the formulation of fish balls without the addition of K. alvarezii seaweed, but that is close to consumer preferences with the addition of 40% seaweed.
Karakteristik Fisikokimia dan Penerimaan Konsumen Kerupuk Rumput Laut Kappaphycus alvarezii: Physicochemical Characteristics and Consumer Acceptance of Seaweed Crackers Kappaphycus alvarezii Angga Pradana Putra; Zuraida, Ita; Andi Mismawati; Irman Irawan; Seftylia Diachanty
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.46383

Abstract

Kappaphycus alvarezii is widely used because it contains agar, carrageenan, porpyran, furcelaran and phycobilin pigments (consisting of phycoerethrin and phycocyanin). Optimization of the utilization of K. alvarezii still needs to be improved in an effort to diversify processed products from seaweed. One of the processed seaweed products that can be developed is crackers. This research was conducted to determine the physicochemical characteristics and consumer acceptance of K. alvarezii seaweed crackers. The treatment used in this study included 3 main ingredients, namely K.alvarezii seaweed, wheat flour, and tapioca flour. Data were processed using a completely randomized design (CRD) and continued with Tukey test at 95% confidence level. The results showed that K.alvarezii seaweed crackers had a moisture content between 11.41-14.52%, protein content 6.03-9.58%, fat content 3.51-5.68, and ash content 2.58 -4.11%. The protein content of seaweed crackers meets SNI 0272-2000 standards, but the ash content and moisture content of the crackers do not meet SNI standards. The degree of whiteness of the seaweed crackers ranged from 50.69-61.30%, the swelling power of the crackers ranged from 41.10-92.27%. Based on consumer acceptance, treatment P2 with a concentration of 40% seaweed, 12% wheat flour, and 28% tapioca flour was the most preferred treatment by consumers with an overall preference range of 5.40-6.57 (rather like to like very much). Keywords: Kappaphycus alvarezii, Physicochemical Characteristics, Crackers, Consumer Acceptance.   Kappaphycus alvarezii banyak dimanfaatkan karena mengandung agar, karaginan, porpiran, furcelaran maupun pigmen fikobilin (terdiri dari fikoeretrin dan fikosianin). Optimalisasi pemanfaatan K. alvarezii masih perlu ditingkatkan dalam upaya diversifikasi produk olahan dari rumput laut. Salah satu olahan produk rumput laut yang bisa dikembangkan adalah kerupuk. Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen kerupuk rumput laut K. alvarezii. Perlakuan yang digunakan pada penelitian ini meliputi 3 bahan utama yaitu rumput laut K.alvarezii, tepung terigu, dan tepung tapioka. Data diolah menggunakan Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa kerupuk rumput laut K.alvarezii memiliki kadar air antara 11,41-14,52%, kadar protein 6,03-9,58%, kadar lemak 3,51-5,68, dan kadar abu 2,58-4,11%. Kadar protein kerupuk rumput laut telah memenuhi standar SNI 0272-2000, namun kadar abu dan kadar air kerupuk belum memenuhi standar SNI. Derajat putih kerupuk rumput laut berkisar antara 50,69-61,30%, daya kembang kerupuk berkisar antara 41,10-92,27%. Berdasarkan penerimaan konsumen, perlakuan P2 dengan konsentrasi rumput laut 40%, tepung terigu 12%, dan tepung tapioka 28% merupakan perlakuan yang paling disukai konsumen dengan rentang kesukaan keseluruhan sebesar 5,40-6,57 (agak suka sampai sangat suka). Kata kunci: Kappaphycus alvarezii, Karakteristik Fisikokimia, Kerupuk, Penerimaan Konsumen  
PENERIMAAN KONSUMEN TERHADAP IKAN BANDENG (Chanos chanos) ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA: The Consumer Acceptance Of Smoked Milkfish (Chanos chanos) with Concentrations Of Different Liquid Smoke Noor Asikin, Andi; Durahman, Nur Ismalia; Zuraida, Ita; Sulistiawati, Septiana; Diachanty, Seftylia
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.47659

Abstract

The modern smoking method using liquid smoke is an effort to improve traditional processed products and can provide a distinctive smoked flavor of milkfish (Chanos chanos) in producing smoked fish products of good quality and safe for consumption. This research aims to determine the level of consumer acceptance of fish smoked with immersion in different concentrations of liquid smoke. The treatment used was immersion of coconut shell liquid smoke at different concentrations, namely AC0 control (without immersion of liquid smoke), AC2 (2% concentration of liquid smoke), AC5 (5% concentration of liquid smoke) and AC8 (8% concentration of liquid smoke). The hedonic test used 30 untrained panelists and the experimental design used was a Completely Randomized Design (CRD) followed by Duncan's test at 95% confidence level. The results showed that immersion with liquid smoke concentrations could affect the panelists' preference level. The smoked milkfish produced has a physically intact appearance, is clean and has a golden-brown color on AC0 to AC8, has a pungent smoky odor on AC8 and fishy on AC0 and has a hard texture on AC8 and dry AC0. The concentration of liquid smoke to produce the best smoked milkfish based on consumer acceptance is AC2 (2% liquid smoke concentration) with an appearance value of 7.13 (likes), smell 6.70 (likes), taste 7.00 (likes), texture 6, 90 (likes) Kata kunci:  liquid smoke, milkfish, smoked fish, consumer acceptence.   Metode pengasapan modern dengan menggunakan asap cair merupakan upaya memperbaiki mutu produk olahan tradisional dan dapat memberikan flavour khas asap pada ikan bandeng (Chanos chanos) sehingga menghasilkan produk ikan asap bermutu baik dan aman untuk dikonsumsi. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap ikan bandeng asap dengan perendaman kosentrasi asap cair berbeda. Perlakuan penelitian ini adalah perendaman ikan dalam asap cair tempurung kelapa pada konsentrasi berbeda yaitu: AC0 (kontrol/ tanpa perendaman asap cair), AC2 (konsentrasi asap cair 2%), AC5 (konsentrasi asap cair 5%) dan AC8 (konsentrasi asap cair 8%). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Pengujian hedonik terhadap ikan asap dilakukan oleh 30 panelis tak terlatih. Hasil penelitian menunjukkan bahwa perendaman dengan konsentrasi asap cair berbeda dapat mempengaruhi tingkat kesukaan panelis. Perlakuan perendaman asap cair dari perlakuan AC0 sampai AC8 mempunyai karakteristik kenampakan secara fisik utuh, bersih dan memiliki warna cokelat keemasan.  Perlakuan AC8 memiliki bau smoky yang menyengat  dengan tekstur yang keras sedangkan perlakuan AC0 berbau  fishy dan tekstur kering. Konsentrasi asap cair terbaik  berdasarkan penerimaan konsumen adalah AC2 (konsentrasi asap cair 2%) dengan nilai kenampakan 7,13 (suka), bau 6,70 (suka), rasa 7,00 (suka), tekstur 6,90 (suka). Kata kunci:  kosentrasi, asap cair, ikan bandeng, ikan asap, penerimaan, konsumen.
Potensi Peptida Bioaktif dari Hasil Samping Perikanan sebagai Antihipertensi dan Antioksidan– Review: Potential of Bioactive Peptides from Fish By-Product as Antihypertensive and Antioxidant – A Review Iduantoro, Charles Pernanda; Zuraida, Ita; Sulistiawati, Septiana; Mismawati, Andi; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.52202

Abstract

Catching and fishery processing produces a variety of by-products that can affect the economy and cause environmental problems. Fish by-products such as heads, skin, bones, fins, innards, blood, and scales can reach more than 55-70%. Fish by-products have the potential to be processed into value-added products. Fish by-products can be a source of additional compounds because they are rich in protein, peptides and amino acids. Fish protein hydrolyzate is obtained from hydrolyzed fish by-products and then produces peptides and amino acids with a mixture of small protein molecules. The hydrolysis process releases the active site on the peptide previously encrypted in the native structure of the protein and produces a biomolecule called Bioactive Peptide (BP). This review aims to explain fish by-products as a source of peptides, the methods used to obtain BP from fish by-products, and the mechanisms of their biological activity as antihypertensive and antioxidant peptides. Keywords: Amino acids, enzymatic hydrolysis, fish protein, protein hydrolysate Penangkapan dan pengolahan hasil perikanan menghasilkan beragam hasil samping yang dapat mempengaruhi perekonomian serta menimbulkan masalah terhadap lingkungan. Hasil samping perikanan seperti kepala, kulit, tulang, sirip, jeroan, darah, dan sisik dapat mencapai lebih dari 55-70%. Hasil samping perikanan memiliki potensi untuk diolah menjadi produk yang bermanfaat. Produk hasil samping perikanan dapat menjadi sumber senyawa tambahan karena kaya akan kandungan protein, peptida, dan asam amino. Hidrolisat protein ikan diperoleh dari hasil samping perikanan yang dihidrolisis dan selanjutnya menghasilkan peptida dan asam amino dengan campuran dari potongan-potongan protein berukuran kecil. Proses hidrolisis membuka sisi aktif pada peptida yang sebelumnya terenskripsi didalam struktur primer protein dan menghasilkan biomolekul yang disebut Peptida Bioaktif (PB). Review ini bertujuan untuk menjelaskan mengenai hasil samping perikanan sebagai sumber peptida, metode yang digunakan untuk memperoleh PB dari hasil samping perikanan serta mekanisme aktivitas biologisnya sebagai peptida antihipertensi dan antioksidan. Kata kunci: Asam amino, hidrolisis enzimatik, hidrolisis kimiawi, protein ikan
Co-Authors . Setiadjit . Sukarno Afdhaliah, Nurul Andi Noor Asikin Andi Noor Asikin Angga Pradana Putra Ardhanawinata, Adlina Ardhanwinata, Adlina Arfaj, Mayang Nurul Hudayanti Arsyad, Ridwan Asfie Maidie Bagus Fajar Pamungkas Darmasetiadi, Doni Deni Udayana Diachanty, Seftylia Durahman, Nur Ismalia Estinur Fajar Pamungkas, Bagus Febiwina, Febiwina Fitriyana Fitriyana, Fitriyana Ghitarina Ghitarina Gusti Haqiqiansyah Henny Pagoray Iduantoro, Charles Pernanda Indrati Kusumaningrum, Indrati Irawan , Irman Irawan, Irman Irman Irawan Jahrah, Fatimah Kurniasih, Wahyu Retno Lestari, Vinna Mismawati, Andi nFN Setyadjit nFN Sukarno Ningsih, Etik Sulistiowati Nurasikin, Andi Pamungkas, Bagus Fajar Raden Mohamad Herdian Bhakti Rahman, Nur Rinni Reni, Zepherina Rifai, Muhamad Rifani, Rizal Rokhani Hasbullah Rosanti, Septri Amalia Rusdin, Ilmiani Sali, Renzy Sari, Ratna Nurmalita Seftylia Diachanty Septiana Sulistiawati Setiadjit Setiadjit Sinuraya, Servinta Br Slamet Budijanto Sukarno Sukarno Sulfandi, Mohammad Arif Sulusi Prabawati Surya, Dwi Agus Ade Suryawinata, Aldo