Articles
<![CDATA[The Organoleptic and Smoked Catfish Histology from Pre-cooking ]]>
<![CDATA[Venny Yuliastri]]>;
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[U. Uju]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v18i2.10613
<![CDATA[Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfishproduction increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%and fat about 0.95 until 11.5%. The objective of this study was to determine the bestorganoleptic and to study the changes of tissue structure of catfish caused by process precookingand smoking process. Precooked Catfish with variation 5, 10 and 15 minute;temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed inlaboratory. The results organoleptic consumers is the favored smoke catfish without anypre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking hasthe highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.Observation on histology showed fresh catfish the structure of the connective tissue stillcompact. Precooked catfish, myomer begins damage, catfish smoke without pre-cookingis characterized by the formation of fibrils wafy fibers are separated from one another andpre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomerbut myomer still intact.Keywords : Muscle, sensory analysis, water activity,water content]]>
<![CDATA[Isolation Of Compounds Of Steroids Teripang Gamat (Stichopus variegatus) With Various Types Of Solvents ]]>
<![CDATA[Meydia Meydia]]>;
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Pipih Suptijah]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v19i3.15114
<![CDATA[AbstractSea cucumber is one of the fisheries commodity that has an important economic value. Generally is traded in dried form (beche-de-mer). One of thebioactive substances contained in sea cucumber is steroid compounds that serves as an aphrodisiac and sex reversal. The purpose of this study was to extract the steroid of the gamma sea cucumber by using three types of solvents (methanol, ethyl acetate and hexane) and get the best solvent in producing the highest yield of the steroids. The study revealed that steroid of gamma sea cucumber (Stichopus variegatus) dissolved completely ethyl acetate (semi-polar solvent) during the first phase, second phase and the third phase of extraction. In the methanol (polar solvent) steroids only dissolved in the first extraction phase, while using the hexane (non polar solvent) steroid was undetectable. Fractionation by thin layer chromatography was obtained two fractions that identified as cholesterol (Rf = 0.96) and testosterone (Rf = 0.91).]]>
<![CDATA[Bioactive Compounds of Seaweed Padina australis and Eucheuma cottonii as Sunscreen Raw Materials ]]>
<![CDATA[Fevita Maharany]]>;
<![CDATA[Nurjanah Nurjanah]]>;
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Effionora Anwar]]>;
<![CDATA[Taufik Hidayat]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v20i1.16553
<![CDATA[Seaweed is one of the main commodity which spread throughout Indonesian waters. Seaweed contains bioactive compounds which can serve as a defense form ultraviolet radiation. The purpose of this study was to obtain chemical composition, phytochemical compounds, vitamin E, and antioxidant activity of extract P. australis and E. cottonii. Chemical composition of P. australis moisture 87.25%; ash 2.34%; protein 1.05%, fat 0.58%; and carbohydrates 8.78% while E. cottonii moisture 76.15%; ash 5.62%; protein 2.32%; fat 0.11%; and carbohydrates 15.8%. The yield of P. australis extracts using methanol 4.55%; ethyl acetate 0.8%; and n-hexane 0.45%, yield of E. cottonii extracts using methanol 6.6%; ethyl acetate 0.5%; and and n-hexane 0.35%. Vitamin E value of P. australis 162.75 μg/mL and E. cottonii 158.07 μg/mL. IC50 value of P. australis 87.082 ppm and E. cottonii 106.021 ppm. P. australis and E. cottonii contain phytochemical compound such as flavonoids, phenol hydroquinone, and triterpenoids, P. australis was also known contain tannins andsaponins.]]>
<![CDATA[Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials ]]>
<![CDATA[Galih Wendi Pradana]]>;
<![CDATA[Agoes Mardiono Jacoeb]]>;
<![CDATA[Ruddy Suwandi]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3) ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v20i3.19818
<![CDATA[The synthetic packaging which commonly used so far has been generating new problems for health andthe environment. A safe packaging t which friendly environment is needed to be developed. One of them isedible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant as well as high starch and pectin content. The purpose of this studywas to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine theedible film characteristics produced by its starch and pectin. The starch extracted by water, then produced51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5%(w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch andpectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differencesin starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5%pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, watervapour transmission rate, and water vapour permeability.]]>
<![CDATA[PENURUNAN METABOLISME IKAN NILA (Oreochromis niloticus) PADA PROSES TRANSPORTASI MENGGUNAKAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava var. pyrifera) ]]>
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Roni Nugraha]]>;
<![CDATA[Wina Novila]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3) ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v15i3.21437
<![CDATA[Tujuan penelitian ini adalah mempelajari efektivitas dan menentukan konsentrasi ekstrak daun jambu biji (Psidium guajava var. pyrifera) dalam menghambat laju ekskresi ikan nila (Oreochromis niloticus) selama transportasi sistem basah. Ekstrak daun jambu biji dengan berbagai konsentrasi (0%; 0,5%; 0,75% dan 1%) ditambahkan pada media ikan hidup. Perubahan kualitas air diamati selama 2 jam. Nilai LC50 ekstrak daun jambu biji daging buah putih adalah 4,15%. Ekstrak daun jambu biji dapat menurunkan laju metabolisme ikan, yang diindikasikan dengan penurunan kadar CO2 (22%) dan TAN (78,6%) selama 2 jam waktu transportasi. Nilai ekskresi CO2 dan TAN pada ikan yang diberi perlakuan ekstrak daun jambu biji lebih rendah dibandingkan ikan yang tidak diberi perlakuan, namun nilai turbiditas lebih tinggi diakibatkan adanya partikel terlarut dari ekstrak. Hasil penelitian menunjukkan ekstrak daun jambu biji mampu menghambat laju ekskresi ikan nila.]]>
<![CDATA[Handling Time Difference of Weight, Proximate Composition, and Amino Acid on Steamed Crab ]]>
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Nurjanah Nurjanah]]>;
<![CDATA[Santri Maharani]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan ]]>
Publisher : <![CDATA[Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v22i1.25889
<![CDATA[Blue swimmer crab (Portunus sp.) is one of the aquatic products which also the member of crustacea with high value as local commodity and export commodity. Weight changes in blue swimmer crabs can occur during handling time and steam process. This research aimed to determine different handling time on weight changes, proximate composition and amino acids of blue swimmer crab (Portunus sp.). The handling times used in this research were 0 hours (J0), 2 hours (J2), 4 hours (J4), 6 hours (J6) conditioned in ambient temperature. Weight lost before and after steam process of blue swimmer crabs showed significant differences in J6. Proximate compositions did not show significant differences in J0 and J6. Amino acids analysis determined by HPLC method and and did not show significant differences in J0 and J6 except for methionine, histidine, arginine, serine, and glutamic acid.]]>
<![CDATA[Efektivitas bubur rumput laut Sargassum polycystum sebagai pembalur ikan nila (Oreochromis niloticus) untuk mempertahankan mutu: The Effectivity of Sargassum polycystum Porridge in Inhibiting of tilapia fish (Oreochromis niloticus) Quality Deterioration ]]>
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Annisa Cahyani Heldestasia]]>;
<![CDATA[Nurjanah]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1) ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v23i1.30543
<![CDATA[Tujuan penelitian ini yaitu menentukan proporsi terbaik bubur rumput laut dalam menghambat kemunduran mutu ikan nila. Proporsi bubur rumput laut yang digunakan yaitu 0; 12,5; 25; 50%. Parameter uji meliputi organoleptik, derajat keasaman, total mikroba, dan total volatile base (TVB). Penelitian ini meliputi preparasi sampel, analisis fitokimia, pembuatan proporsi bubur rumput laut, serta penentuan proporsi bubur rumput laut terbaik. Penelitian dilakukan pada suhu ruang dengan dua kali ulangan. Hasil analisis fitokimia ekstrak metanol menunjukkan bahwa S. polycystum mengandung senyawa alkaloid, steroid, flavonoid, fenol, dan tanin. Proporsi bubur rumput laut 25% merupakan perlakuan terbaik dalam mempertahankan mutu ikan nila hingga waktu penyimpanan jam ke-6. Semakin lama waktu penyimpanan maka ikan nila semakin mengalami kemunduran mutu.]]>
<![CDATA[Pengaruh Ekstrak Kayu Manis (Cinnamomum sp.) dan Pembekuan terhadap Fisiologi Ikan Mas (Cyprinus carpio): Effect of Cinnamon (Cinnamomum sp.) Extract and Freezing on the physiology of Common Carp (Cyprinus carpio) ]]>
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Fafa Rizkon Karima]]>;
<![CDATA[Agoes M Jacoeb]]>;
<![CDATA[Roni Nugraha]]>
<![CDATA[ Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2) ]]>
Publisher : <![CDATA[Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) ]]>
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DOI: 10.17844/jphpi.v24i2.36803
<![CDATA[Post-harvest live fish distribution can be pretreated with anesthetics to reduce stress levels of the fish. A compound from natural plants such as cinnamon can be used as an anesthetic. This study was aimed to determine the effect of cinnamon extract on the fainting time of common carp, and to determine the effect of freezing shock duration on the survival rate, blood glucose levels, eye, and gill condition. The fish in cinnamon extract 1% was readily lost of consciousness after 1.58±0.04 minutes. The survival rate of stunned fish after freezing reached 100%. Meanwhile, a 45-minute freezing shock without stunning resulted in the 100% survival rate, but at 60 and 75 minutes, the survival rate was down to 88.89% and 66.67%, respectively. The freezing shock caused bleeding and damage to the gill filaments and increased the blood glucose value of the fish.]]>
<![CDATA[COMPETITIVEVENESS STRATEGIES OF INDONESIA PANGASIUS FILLET ]]>
<![CDATA[Arfin Ramadhan]]>;
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Wini Trilaksani]]>
<![CDATA[ Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 2 No. 2 (2016): IJBE, Vol. 2 No. 2, May 2016 ]]>
Publisher : <![CDATA[School of Business, IPB University (SB-IPB) ]]>
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DOI: 10.17358/ijbe.2.2.82
<![CDATA[Pangasius fillet industry in Indonesia that has grown in recent years will face the ASEAN regional competitiveness that began in late 2015. To face competitiveness from other countries, especially Vietnam as the largest Pangasius fillet producer, this study was carried out with regard to internal and external factors as a consideration in determining future strategies. This study aims to generate alternative competitiveness strategies of Pangasius fillet through descriptive analysis, SWOT, and AHP. The analysis result of internal forces obtains the total scores of 2.645 and external forces with the score of 2.505; this means that suggested strategy belongs to hold and maintain category. AHP analysis shows that alternative strategy with the highest score consecutively is the development of aquaculture technology for quality and efficient raw material, institutional strengthening of fish farmers and suppliers, diversification and product innovation, encouragement in investment on an integrated Pangasius fillet industry, branding of the Indonesian yellow fillet. The main objective of the strategy is focusing on the continuity of production and fulfillment of consumer preferences in order to create stability of supply and demand.Keywords: AHP, competitiveness, Pangasius fillet, SWOT]]>
<![CDATA[CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) ]]>
<![CDATA[Nurjanah Nurjanah]]>;
<![CDATA[Ruddy Suwandi]]>;
<![CDATA[Taufik Hidayat]]>;
<![CDATA[Vini Oktorina]]>
<![CDATA[ Food ScienTech Journal Vol 2, No 1 (2020) ]]>
Publisher : <![CDATA[University of Sultan Ageng Tirtayasa ]]>
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DOI: 10.33512/fsj.v2i1.8136
<![CDATA[Cobia (Rachycentron canadum) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.]]>
