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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL PERIKANAN TROPIS
Khairul, Fitriah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Characterization and phytochemical compounds identification of yoghurt with the addition of carrageenan and Spirulina sp.: Karakterisasi dan identifikasi senyawa fitokimia yoghurt dengan penambahan karagenan dan Spirulina sp. Khairul, Fitriah; Desniar, Desniar; Nguyen, Tien-Thanh; Tarman, Kustiariyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(9)
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 | DOI: 10.17844/0nwq6422

Abstract

Yoghurt merupakan produk fermentasi susu dengan bakteri asam laktat misalnya Lactobacillus bulgaricus dan Streptococcus thermophilus. Karagenan ditambahkan sebagai stabilizer yang dapat memperbaiki tekstur dan kestabilan yoghurt, sedangkan Spirulina sp. kaya akan senyawa bioaktif, yaitu protein, asam amino, dan antioksidan yang berpotensi meningkatkan nilai gizi dan aktivitas fungsional yoghurt. Penelitian ini bertujuan untuk menentukan formulasi karaginan dan Spirulina sp. pada yoghurt berdasarkan karakteristik fisikokimia. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan (karagenan + Spirulina sp.)  yaitu P0 (0,00% + 0,00%); P1 (0,01% + 0,03%); P2 (0,03% + 0,05%); dan P3 (0,05% + 0,07%) dilakukan tiga kali ulangan. Hasil analisis menunjukkan perlakuan terbaik, yaitu yoghurt 0,05% karagenan + 0,07% Spirulina sp. dengan pH 4,0; TAT 0,9%; BAL 9,3 log CFU/mL; serta kandungan air tinggi (89,59%). Yoghurt mengandung abu (0,78%), lemak (0,94%), dan energi (43,22 Kcal/100 g) lebih rendah dibanding yoghurt komersial. Kandungan protein yoghurt ini 3,65%, sedangkan yoghurt komersial 3,63%. Yoghurt dengan penambahan karagenan dan Spirulina sp. memenuhi standar mutu yoghurt berdasarkan SNI 2981:2009. Identifikasi senyawa fitokimia menunjukkan adanya senyawa terpenoid, yang memiliki aktivitas antioksidan dan berperan dalam menangkal radikal bebas. Yoghurt ini berpotensi sebagai produk pangan fungsional rendah lemak dan energi untuk mendukung gaya hidup sehat.
PENGARUH METODE PENGERINGAN TERHADAP KANDUNGAN GIZI IKAN LAYANG (Decapterus sp) Lein, Marianus Ada; Tukan, Maria Magdalena Nona Motu; Khairul, Fitriah
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14962

Abstract

Scad fish (Decapterus sp) is a high-value pelagic fishery commodity in Indonesia, widely known for its abundance and high nutritional content. However, different drying methods can significantly affect its nutritional quality. This study aims to determine the effect of drying methods on the nutritional composition of Scad fish. The research employed a comparative study with two treatments: traditional sun-drying and oven-drying. The study was conducted in October 2024, with sample preparation carried out at the Larantuka Institute of Teacher Training and Technology, and nutritional analyses performed at the Feed Chemistry Laboratory of Nusa Cendana University, Kupang. The analyses were conducted using standard methods: gravimetric for moisture content, dry combustion for ash content, Soxhlet for fat content, Kjeldahl for protein content, and by-difference calculation for carbohydrate content. The results demonstrated that drying methods significantly affected moisture, ash, fat, protein, and carbohydrate content of the Scad fish. The oven-drying method yielded the best nutritional profile, with moisture content of 14.337%, ash content of 36.00%, fat content of 9.187%, protein content of 53.262%, and carbohydrate content of 1.551%.Keywords: Decapterus sp; gravimetri; kjeldahl; Oven; Soxhlet: Solar Thermal
IDENTIFIKASI KEANEKARAGAMAN JENIS GASTROPODA DI PANTAI WAITIU, KECAMATAN LEWOLEMA, KABUPATEN FLORES TIMUR Tukan, Maria Magdalena Nona Motu; Lein, Maianus Ada; Khairul, Fitriah
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14957

Abstract

Gastropods are the largest class of Mollusk, and represent one of the important non-fish biological resources. These invertebrates exhibit a remarkable ability to adapt to a wide range of environmental conditions, such as extreme temperatures and salinity levels. Their abundance and diversity are influenced by several factors including environmental conditions, food availability, predation, and competition. This study aims to examine the species diversity of gastropods in the Waters of Waitiu, East Flores Regency. Environmental parameters measured included pH, temperature, and salinity. The study was conducted at one observation station in the intertidal zone. Three line transects were laid perpendicular to the coastline at 50 m intervals. Each transect consisted of three 1x1m2 sampling plots, resulting in a total of nine plots. Gastropod species were identified using gastropod diversity book. The results indicated that the abiotic parameters in Waitiu waters were favorable for gastropod life, with a pH of 7.2, temperature of 28°C, and salinity of 35 ‰. A total of 338 individuals from 14 families and 29 species were recorded, with Hebra Corticata being the most dominant species. The uneven distribution of individuals was influenced by environmental factors affecting the community structure, including dominance, and species diversity. The results of diversity measurements using the Shannon-Wiener index showed an H' value of 2.073, indicating moderate diversity.
Co-Authors Desniar - - Kustiariyah Tarman Lein, Maianus Ada Lein, Marianus Ada Nguyen, Tien-Thanh Tukan, Maria Magdalena Nona Motu