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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Perikanan dan Kelautan Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Ilmu dan Teknologi Kelautan Tropis Indonesian Journal of Business and Entrepreneurship (IJBE) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Jurnal FishtecH Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Policy Brief Pertanian, Kelautan, dan Biosains Tropika Journal of Fisheries & Marine Jurnal Standardisasi Bambu Laut: Jurnal Pengabdian Masyarakat

Wini - Trilaksani

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622915, Faksimili (0251) 8622916

Author-ID : 432007

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Social Sciences Other

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Characterization and Recovery of Minced fish Wastewater Protein using Reverse Osmosis . Uju; Tati Nurhayati; Bustami Ibrahim; Wini Trilaksani; Maglory Siburian
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Recovery of minced fish wastewater soluble protein was done by reverse osmosis membrane. Themincefish wastewater has high level polluting load. It contains COD and TSS 4.233 and 55,06 mg/lrespectively, but it is potential to utilized because of high protein and amino acids content especiallyglutamic acid. Fluxes of permeate during recovery process were kept on steady state in the beginningprocess at 15 l/m2h without prefiltration and 20 l/m2h with 0,9 micron prefiltration. During concentration,flux time decreased from 22,11 l/m2h at concentration factor 1 to 12,95 l/m2h at concentration factor 1,52.In other sides the rejection value of protein increased from 90,11% in the beginning process to 99,50% inthe end of the concentration process. At the end of the recovery stage, yield concentrate contained 0.401 g/lwhich is 21 fold greater than the original step. Therefore permeate stream delivered high quality effluentand met the standard of wastewater effluent.Keywords: minced fish, protein, recovery, reverse osmosis

The Characteristics of Protein Concentrate Based-Edible Film Recovery From Tilapia (Oreochromis niloticus) Surimi Waste Water Wini Trilaksani; Bambang Riyanto; Siti Nurbaity Kartika Apriani
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)

The objectives of this research were to learn the process of edible film formation from surimi waste water and characterization of edible film. Research was conducted in two steps, comprise recovery of protein from surimi waste water and processing of edible film. Recovery of protein was conducted in order to obtain the protein concentrate as a raw material of edible film. Processing of edible film was achieved in two step, first, to determine the pH solution creating the best edible film.The second step (as main reseach) is processing of edible film using determined pH generated from the first step combined with varies concentration of surimi waste-water concentrate.Afterward the edible film was physically and mekanically characterized.The results showed that the escalating concentration of protein concentrate causes in rising of thickness and elongation, but in the same time it reduces the tensile strength and water vapor transmission rate of edible film. By using concentration of protein concentrate as 3-4 % generated edible films which have to characteristics as follows: the viscocity of solutions 1.57-4.35 cP; the thickness of edible film were 35.2-96.47 μm; tensile strength 600.3293-336.6180 kgf/cm2; elongation were 9.11-17.07 %; and water vapor transmission rate of edible film were 22.84-4.13 g/m 2/24 hours. Nevertheless oxygen transmission rate of edible film can not be determined since the edible film was still too porous. Statistics Analysis showed that the rising of protein concentration were significantly influenced the viscocity solution, thickness, elongation, tensile strength and water vapor transmission rate of edible film.Key word: characteristics, edible film, protein, surimi waste-water

Pemanfaatan Limbah Tulang Ikan Tuna (Thunnus sp.) sebagai Sumber Kalsium dengan Metode Hidrolisis Protein Wini Trilaksani; Ella Salamah; Muhammad Nabil
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9 No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian tentang pemanfaatan limbah tulang ikan tuna (Thunnus sp.) dimaksudkan untuk menghasilkan tepung tulang ikan tuna berkalsium tinggi dan mengetahui karakteristik mutu tepung tulang yang dihasilkan dengan waktu autoklafing dan frekuensi perebusan yang berbeda pada proses hidrolisis protein dalam pembuatan tepung tulang. Parameter yang diukur dalam penelitian ini adalah kadar kalsium, fosfor, air, abu, protein, lemak, pH, derajat putih, daya serap air, kemudahan melarut, densitas kamba dan bioavailabilitas kalsium. Tepung tulang ikan yang dihasilkan dalam penelitian ini mengandung kalsium tertinggi 39,24 % dan fosfor 13,66 % yang diperoleh dari kombinasi perlakuan autoclaving 2 (dua) jam dan perebusan 3 (tiga) kali. Kadar air pada tepung tulang sebesar 5,60 %, abu 81,13 %bb, protein 0,76 %bb dan lemak 3,05 %bb. Nilai beberapa parameter fisik tepung yaitu derajat putih 64,7 %, densitas kamba 8,14 g/ml, pH 7,13, daya serap air 14,5 % dan kemudahan melarut sebesar 4,45 % pada menit ke 15, 29,20 % pada menit ke 180. Nilai bioavailabilitas kalsium tepung sebesar 0,86 %. Nilai ini diperoleh dari hasil pengukuran tepung dengan kadar kalsium tertinggi.Kata kunci: autoclaving , hidrolisis, kalsium, perebusan tulang, dan tuna.

Pemanfaatan Gelembung Renang Ikan Patin (Pangasius hypophthalmus) sebagai Bahan Baku Isinglass Wini Trilaksani; . Nurjanah; Herlan Widya Utama
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)

Isinglass merupakan produk berbasis protein kolagen yang dihasilkan dengan memanfaatkan bagian gelembung renang atau kulit ikan. Isinglass memiliki beberapa fungsi, salah satunya yaitu sebagai bahan pengklarifikasi pada produk minuman fermentasi. Tujuan dari penelitian ini adalah untuk mempelajari cara pembuatan isinglass dengan memanfaatkan gelembung renang ikan patin (Pangasius hypophthalmus) dan mengkaji karakteristik isinglass melalui peninjauan protein, protein larut air, kadar aw, pH dan efektivitasnya sebagai penjernih dengan pengukuran komponen warna dalam skala value yang diujikan pada produk jus/sari buah jeruk. Kandungan terbesar dari isinglass ini adalah protein sedangkan kandungan protein larut airnya rendah. Jumlah protein yang terkandung dalam sampel A (3 % larutan isinglass) sebesar 94,61 %, sampel B (1,5 % larutan isinglass) sebesar 94,38 %, dan sampel C (1 % larutan isinglass) sebesar 94,63 %. Jumlah protein larut air yang terkandung dalam sampel isinglass kering untuk sampel A sebesar 17,07 %, sampel B sebesar 15,01 %, dan sampel C sebesar 12,52 %. Semakin tinggi protein dan semakin rendah protein larut air yang dikandung oleh isinglass, semakin baik isinglass tersebut dalam aktvitasnya sebagai pengklarifikasi (fining agent).Kata kunci: Gelembung renang, protein kolagen, isinglass, ikan patin (Pangasius hypophthalmus),fining agent,

Pengaruh Suhu dan Lama Pengovenan terhadap Karakteristik Cumi-Cumi (Loligo sp) Kertas Wini Trilaksani; Anna C. Erungan; Satya Mardi
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)

Cumi-cumi merupakan salah satu komoditas perikanan yang cukup penting setelah ikan dan udang, akan tetapi tidak semua jenis cumi-cumi disukai oleh masyarakat terutama yang berdaging liat dan tebal. Tekstur dan rasa yang khas serta kandungan protein yang cukup tinggi (15,6 gram / 100 gram) menjadikan cumi-cumi sangat potensial untuk dikembangkan sebagai produk olahan camilan yang bergizi. Tujuan dari penelitian ini adalah mempelajari pengaruh suhu dan lama pengovenan terhadap karakteristik mutu cumi-cumi kertas, mendapatkan cumi-cumi kertas yang di sukai dan mempunyai kadar air dan aw yang rendah sehingga mempunyai daya simpan (shelf life) yang lama. Dua perlakuan diberiakan pada penelitian ini yaitu suhu pengovenan (90, 100 dan 110)o C dan lama pengovenan (23, 35, dan 45) menit. Hasil pengamatan menunjukan bahwa produk mempunyai kadar air berkisar antara 2,70%-6,24% yang terendah yaitu produk dengan perlakuan pengovenan 110oC selama 30 menit. Nilai aw berkisar anatara 0,34-0,42, yang terendah pada produk dengan perlakuan pengovenan 110oC selama 25 menit. Hasil pengukuran nilai L (kecerahan) menunjukan bahwa perlakuan suhu mempengaruhi kecerahan produk, semakin tinggi suhu pengovenan menyebabkan semakin rendah nilai kecerahan produk. Semua perlakuan memberi pengaruh yang tidak berbeda nyata terhadaf nilai a dan b sehingga warna produk cenderung sama kemerahan dan kekuninggan. Hasil uji organoleptik menunjukan produk yang paling disukai adalah produk yang di oven pada suhu 100oC selama 25 menit, dengan aw 0,4; kadar air 5,46%; protein 66,52%; lemak 6,11%;abu 5,16%;karbohidrat 16,75% dan garam 2,08%.Kata kunci: cumi-cumi, karakteristik, pengovenan, dan suhu.

Pemanfaatan Protein Ikan Mujair (Oreochromis mossambicus Peters.) sebagai Bahan Baku Pembuatan Fish Cake Goreng Wini Trilaksani; Bambang Riyanto; Hery Susanto
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)

Perlakuan pencucian yang paling efektif digunakan untuk pembuatan produk fish cake dengan perlakuan waktu penggorengan 5 menit (F5) dan 7menit (F7) serta penyimpanan prodk selama 8 minggu. Selama penyimpanan dilakukan pengukuran terhadap nilai elastisitas, warna (L: kecerahan a: warna kromatik antara merah sampai hijau, b: warna kromatik antara kuning sampai biru), TBA (Thiobarbituric Acid) dan DIA (Daya Ikat Air) serta uji organoleptik, uji pelipatan (floding test) menunjukan bahwa pencucian 1 kali merupakan perlakuan terbaik. Nilai elastisitas berkisat antara 0,14 sampai 0,44 kg/mm pada produk F5 dan antara 0,22 sampai 0,76 kg/mm pada produk F7. Nilai L berkisar antara 6,062 sampai 6,241 pada produk F5 dan antara 6,149 sampai 6,259 pada produk F7 termasuk dalam kisaran warna agak gelap, nilai a berkisar antara 1,188 sampai 6,706 pada produk F5 dan antara 2,931 sampai 8,276 pada produk F7 termasuk dalam kisaran warna merah, nilai b berkisar berkisar antara 11,869 sampai 15,958 pada produk F5 dan antara 11,890 sampai 15,766 pada produk F7 termasuk dalam kisaran warna kuning. Nilai TBA antara 0,0000944-0,13 u molmalonadehide/kg pada produk F5 dan antara 0,000115-0,14 umol malonaldehide/kg pada produk F7. Sedangkan nilai DIA antara 20,120-32,25 % pada produk F5 dan antara 16,300-34,41 % pada produk F7.Hasil uji hedonik pada nilai warna, penampakan, aroma, dan tesktur produk yang disukai panelis adalah produk F5 dan rasa pada produk F7. Dari uji mutu hedonik nilai warna, aroma, dan rasa menunjukan bahwa yang disukai oleh panelis adalah produk F5, sedangkan tekstur serta penampakan pada perlakuan F7.Kata kunci: Fish Cake, Oreochromis mossambicus Peters.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i1.3138

Tuna’s exporting activities nowdays is still facing problem related with the stringent regulation and the complexity of sanitation program implemented in importing countries which triggers scores of rejection. This article discusses the analysis of regulation associated with seafood safety management system and tuna’s technical regulation initiated by Codex Alimentarius Comission (CAC), importing countries and Indonesia. Study was accomplished with content analysis method for seafood safety management system regulation instigated in importing countries and Indonesia using CAC references. Scoring method was achieved in analyzing tuna end-product technical regulation covering various indicators explicitly histamine, heavy metal and microbiology. Result of content analysis which refer to elements of food quality and safety management system recomended by Codex namely determination of good food material criteria, implementation of risk analysis in identification and characterization of potential hazard, implementation of food safety control based on risk analysis outcomes and establishing guidelines for hygienic food handling show that United States dan European Union had already formularized and performed those recomendation, meanwhile Canada, Japan, China and Indonesia had yet entirely executed the regulation. In accordance with the criteria of organizational structure for National Food Control Systems, the European Union and Canada implement integrated agency system, Japan has single agency system, in the meantime Indonesia, United States and China possess multiple agency system. Scoring analysis on tunas technical regulation reveal that European Union has the strictest standard following by USA, Indonesia, Canada, Cina, Japan and Codex respectively.

FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Nikmawatisusanti Yusuf; Sri Purwaningsih; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

Changesin Myoglobin of Big Eye Tuna During Chilling Storage Stevi Imelda Murniati Wodi; Wini - Trilaksani; Mala - Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Big eye tuna (Thunnus obesus) is one of the species of tuna which is have some value added such as have potential to improve animal protein sources, have high economic values as well as an export commodity.Mishandling and misapplication of high temparatures on the tuna handling at the tropics and sub tropics climate was significantly decreasing the value of myoglobin and affecting the solubility of protein. Myoglobin is a globular protein that have small molecular weight size and it was an important factor for determining the quality of meat and influencing factors of purchasing power by the consumer. The purpose of this experiments is to determining the changes of myoglobin content and the water soluble proteins content at some parts of big eye tuna in 9 days chilling temperatures. The portion which is analized was the ventral area, dorsal area and tail area. Myoglobin content in all portion above, both light and dark meat was analized. The results shows the decreased value of myoglobin content from first handling (day zero) until day ninth (days 9th) experiment. Each myoglobin contentfrom white meat at at ventral, dorsal and tail meat was decreased from 121.68 mg/100 into 41.35 mg/100, 148.2 mg/100g into 52.01 mg/100g, 105.16 mg/100g into 31.34 gr/100gram, after day ninth. The myoglobin content from dark meat at ventral, dorsal and tail meat, was decreased, too ; from 418.64 mg/100 gr into 121.01 mg/100 g, 446.21 mg/100 g into 58.34 mg/100 r and 145.65 mg/100 gr into 87.98 mg/100g after day ninth.Water soluble protein was derived into protein bands with molecular weight 15,4 kDa and 14 kDa. Its suspected as the myoglobin protein. The molecular weight difference was caused from degradation of protein during the storage.Keywords: Big eye tuna, meat, storage, myoglobin

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia Bambang - Riyanto; Wini - Trilaksani; Lianny Eka Susyiana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Nori is a traditional japanese food made from sea algae Phorphyra with a very large market demand. Phorphyra have ecophysiological aspects of the cultivation of the most successful, but only on the development of the East Asian subtropical climates. Edible film based polymer material of myofibrillar proteins is innovation can be developedto anticipate of those needs. Typical characteristics of nori and the availability of edible film, making the development of nori sheet imitation is possibly to be conducted.The purpose of the research was to developed formulations imitation nori sheet with the idea myofibrillar protein-based edible film of tilapia. Homogenisation myofibrillar proteins of tilapia concentration of 28% (w/v), 30% (w/v) and 32% (w/v) was performed with 3 ml of 1M NaOH (pH 11), 10% glycerol (plasticizer), and leaves suji solution, continued by casting, drying and hot smoking. Various concentrations were used and significantly gave effect to the thickness, hardness/fracturability or brittleness, content of protein, fat, ash, water, dietary fiber and potassium, but not for the tensile strength of the nori sheet imitation. Nori sheet imitation based on myofibrillar proteins of tilapia that characteristically almost equal with commercial nori is a concentration of 28% (w/v).Keywords: Edible film, myofibrillar protein, nori, tilapia

Co-Authors - Suryahadi . Nurjanah . Uju . Uju Aditya Bayu Hanura Aida Vitayala S Hubeis Anak Agung Gede Sugianthara Anna C. Erungan Arafah, Purnama Arfin Ramadhan Arivai Santosae, Zacky Aula Sakinah Auzi Asfarian Ayu Septi Wulandari Bahukeling, Trukan Sri Bambang - Riyanto Bambang Bambang Bambang Riyanto Bambang Riyanto Bambang Riyanto Bambang Riyanto Bambang Riyanto Bhatara Ayi Meata Bustami Ibrahim Bustami Ibrahim Cahyuning Isnaini, Cahyuning Christy Desta Pratama Daniel R Monintja Deny Tri Prastyo Desniar - - Dewi Mutamimah Dewi Setiyowati Gadi Dita Masluha Dr. Christina Litaay Eko Ruddy Cahyadi Ella Salamah Emma Masruroh Fadli, Rizki Fahri Sinulingga Fahri Sinulingga Fahri Sinulingga Fery Kurniawan Fransiska R Zakaria Frets Jonas Rieuwpassa Gauzi, Sami Gevbry Ranti Ramadhani Simamora Gressty Sari Br Sitepu Hari Cahyono Herlan Widya Utama Hery Susanto Hidayati, Aulia Ikram Abi Hamzah Kurniawan Ima Hani Setiawati Immatul Ulya Indra Jaya Irawan, Azizah Septiyani Iriani Setyaningsih Irzal Effendi Joko Santoso Joko Santoso Kartika, I Wayan Darya Ketut Adnyane Mudite Kustiariyah Tarman La Ode Fitradiansyah Lianny Eka Susyiana Linthin, Retno Dwiputri Luky Adrianto M Hubeis Ma'mun Sarma Maglory Siburian Mala Nurilmala MARIA BINTANG Maria Ivan Budju Niga Mirza Gulam Ahmad Mohammad Zaenuri Mubariq Ahmad Muhamad Zidan Rahmat Muhammad Nabil Muhammad Syamsun Musa Hubeis Nikmawatisusanti Yusuf Nindya Hambar Wasisto Ninik Purbosari Nurâ€™afni Rahmaeni Nurcomariah Nurjanah Nurmaida Nurmaida Oktariza, Wawan Patmawati Patmawati Pipih Suptijah Pramono, Titus Rahmadiana Utami Ratih Deswati Ria Fahleny Rifki Prayoga Aditia Rika Lestari Rolen Yaldivilmon Anabokay Ruddy Suwandi safrina dyah hardiningtyas Santiara Putri Pramestia Santosae, Zacky Arivai sapanli, kastana Satya Mardi Sau, Fatimah Silva Fauziah Silva Fauziah Silva Fauziah Siti Balqis Huriyah Siti Nurbaity Kartika Apriani Siti Rahayu Nadhiroh Sofyan Rahman Sri Purwaningsih Stevi Imelda Murniati Wodi Stevy Imelda Murniati Wodi Subakir, Andi Agus Suciarti Makatita Sugeng Heri Suseno Taryono TATI NURHAYATI Tiftazani, M. Haekal Tri Wahyuningsih Tri Wiji Nurani Tridoyo Kusumastanto Uju Uju Uju Uju Umi Muawanah Utami Dyah Syafitri Vatin Tri Gentini Vegatarani Aulia Azzahra Wa Ode Nur Asma La Dia Nur Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Widati Fatmaningrum Widiarsyah, Farel William Vito Krisnawan Williandi Setiawan Yefni Widria Yopi Nurdiansyah Zacky Ariviaie Santosa

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