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Media Teknologi Hasil Perikanan
Published by Universitas Sam Ratulangi
ISSN : 23374284     EISSN : 26847205     DOI : -
Core Subject : Science, Education,
Earth & Planetary Sciences Languange, Linguistic, Communication & Media
Media Teknologi Hasil Perikanan adalah berkala ilmiah yang diterbitkan oleh Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, UNSRAT. Media ini akan mempublikasikan hasil penelitian dan kajian pustaka terbaru dalam bidang Teknologi Hasil Perikanan, khususnya yang berhubungan dengan penerapan teknologi bagi peningkatan kualitas produk perikanan, pengembangan produk baru hasil perikanan, keamanan produk hasil perikanan,pemanfaatan limbah hasil perikanan serta topik lain yang berhubungan erat dengan pemanfaatan dan pengolahan hasil perikanan yang dapat dikonsumsi oleh manusia.
Arjuna Subject : -
Articles 185 Documents
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TOTAL ANALYSIS OF LACTIC ACID BACTERIA OF KEMBUNG FISH (Rastrelliger neglectus) WITH THE ADDITION OF PAPAYA FRUIT SARI (Carica papaya L.) Flowerrence Christin Lamia; Joyce Christiana Valencia Palenewen; Hanny Welly Mewengkang; Henny Adeleida Dien; Engel Victor Pandey; Feny Mentang
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.31852

Abstract

Fish sauce is a food product that is processed through a fermentation process made from fish and fish waste which has a distinctive taste and smell and has a long shelf life. The purpose of this study was to obtain a new formula for fish sauce and product quality. The treatment in this study was to add papaya juice with different concentrations, namely 0% as a control, 5%, 10% and 15% of the weight of the fish to be used and the salt concentration to be used was 15% of the weight of the fish. The fermentation time used was 7 days, 14 days, and 21 days. The parameters to be tested were the organoleptic test, pH test, and total test for Lactic Acid Bacteria (LAB). Based on the results of the organoleptic test which includes appearance, texture, and aroma, fish sauce samples that have a concentration of 15% and fermentation time of 21 days are the most preferred and meet SNI standards. Based on the results of the pH test, all fish sauce products with the addition of papaya extract got an average pH value of 6.9-6.1, indicating that the pH has decreased so that it meets the SNI standard. Based on the results of the LAB test, the highest total Lactic Acid Bacteria produced in A4C3 samples were samples with 15% papaya juice concentration with a total LAB 1.19x10³ CFU / ml.Keywords:  Lactic Acid Bacteria (LAB), Fish Soy Sauce, Papaya Juice
Sensory and chemical characteristics and shelf life prediction of soybean tempeh with the addition of catfish (Clarias sp) bone meal : Mutu sensori dan kimia, serta penentuan umur simpan tempe kedelai dengan penambahan tepung tulang ikan lele (Clarias sp) Susi Ratnaningtyas; Liliek Soeprijadi; Lilis Ambarwati
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.46206

Abstract

Catfish (Clarias sp.) is a type of freshwater fish that has been widely farmed for generations.  Usually it is consumed as a whole fish or its meat that processed as nuggets, shredded fish, or other products.  The processing of these products produces a by-product in the form of catfish bones which can be used to make fish bone meal. Fish bones have important mineral sources including sodium, phosphorus and calcium. Calcium ion (Ca2+) is important for the development of human bones and teeth, especially in infants. So as to maximize the utilization of fish resources and reduce waste from the fishing industry, the purpose of this study was to determine the sensory and chemical quality of tempeh with the addition of catfish bone meal and to predict the shelf life of tempeh.  The method used in this research is descriptive analysis method. The results of the sensory test with the hedonic test showed that the most preferred tempeh by the panelists was the addition of 2% (F3) bone meal with an appearance value of 7.2, smell/aromatic 6.9, and texture 6.9. Tempe added with 2% fish bone meal had a water content and protein content that complied with the SNI requirements, namely 58.58% and 20.65%, but the water content did not meet the SNI requirements, namely 4.01% and calcium content 142,73 mg/100 gram. Based on the results of the shelf life prediction, tempeh with the addition of fish bone meal was still suitable for consumption at 2 days of incubation because after two days there was an unwanted change in appearance, smell/aroma and texture.
Eksperimen Pembuatan Ice Gel Skala Rumah Tangga Sebagai Media Pendingin Cool Box Untuk Ikan Hasil Tangkap atau Pasca Panen Ully Wulandari; Beta Indi Sulistyowati; Suharyanto; Kadi Istrianto; Dian Sutono HS
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.46474

Abstract

The majority of fishermen in the coastal areas of Karawang are traditional fishermen with small boats. The condition of a small boat certainly does not allow for cool storage in the ship's hatch, so that bulk ice cubes are a way out for fishermen to maintain the quality of the fresh quality of the fish they catch so that the selling price does not fall. This research was conducted in the coastal area of Karawang from July-December 2022. The study was conducted by trials of making ice gel with the addition of alcohol and salt. The manufacture of ice gel is carried out on a household scale with ingredients that are easy to obtain and affordable. The results of making ice gel are tested for durability with the following results: Ice gel with added salt has a fast freezing time when compared to ice gel with additional alcohol, ice gel with added salt can maintain cold (freezing) temperatures better than ice gel with additional alcohol. The test results of fish samples stored using ice gel with the addition of salt have less ALT value than ice gel with the addition of alcohol, meaning that bacteria do not develop much in fish stored with salt ice gel so that the quality of fish freshness is maintained properly.
Kajian Mutu Produk Tuna Steak Beku Di PT. Anping Seafood Indonesia Miranto Stevanus Tappy; Hanny Welly Mewengkang; Eunike Louisje Mongi; Henny Adeleida Dien; Josefa Tety Kaparang; Daisy Monica Makapedua; Netty Salindeho
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.36152

Abstract

Histamine content is used as an indicator of tuna freshness, this study aims to analyze the quality of fresh tuna (Thunnus albacares) raw materials and the quality after becoming the final product of frozen tuna steak at PT. Anping Seafood Indonesia by calculating histamine levels and organoleptic tests. The method that will be used in this research is descriptive analysis. The organoleptic test results data from the responses of 6 panelists to the raw materials of fresh tuna were all very fresh and met the SNI 01-2346-2015 standard. The data of organoleptic test results on frozen tuna steak products in the first production, second production in the third production sample obtained nothing that exceeded the SNI standard limit. The organoleptic value of frozen tuna steak products meets the organoleptic quality requirements. Histamine levels of fresh tuna raw materials and histamine levels of frozen tuna steak products obtained from the three productions met the quality and food safety requirements (SNI 01-4485.1-2006).Keywords: Fresh Tuna, Loin, Steak, Histamine, Organoleptic
Analisa Proksimat Pada Beberapa Jenis Lamun Mongi, Eunike L.
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.32994

Abstract

Penelitian ini menggunakan 3 jenis lamun yaitu Thalassia hemprichii, Cymodoceae rotundata dan syringodium isoetifolium. Analisa dilakukan pada daun tua dan daun muda, dengan maksud untuk melihat perbedaan kompisisi proksimat kedua tingkat kematangan tersebut. Setelah daun dibersihkan, kemudian dikeringkan pada suhu 60 C hingga mencapai berat konstan. Lalu dilakukan analisa proksimat yang mencakup analisa kadar air, kadar abu, kadar lemak dan kadar protein. Komponen ini merupakan bagian dari  komposisi gizi lamun.  Hasil penelitian menunjukkan kadar air tertinggi pada daun tua C. Rotundata 45,90 %, diikuti T. Hemprichii 30,185, S. isoetifolium 27,20 %. Kadar abu tertinggi pada daun muda pada C.rotundata 20,14%, 19,09%  T. hemprichii, dan 27,20 % pada S. isoetifolium. Demikian juga untuk kadar protein tertinggi pada daun muda 20,14% pada C.rotundata, 30,18 % T.hemprichii dan 34,39% S.isoetifolium. Sedangkan Kadar lemak tertinggi pada daun tua 1,78% pada C.rotundata, 0,99% T.hemprichii, 0,75% S.isoetifolium. Data menunjukkan adanya perbedaan kuatitas  pada  kedua tingkat kematangan daun tersebut, namun secara statistik perbedaan tersebut tidaklah  berarti. Hal ini menunjukkan bahwa berdasarkan analisa proksimat yang diperoleh, lamun mengandung komponen-komponen gizi.
METABOLIT SEKUNDER EKSTRAK AIR MENDIDIH TEPUNG BUAH MANGROVE Sonneratia alba Tahulending, Chintya; Dotulong, Verly; Mentang, Feny; Damongilala, Lena; Harikedua, Silvana D.; Pongoh, Jenki; Salindeho, Netty
Media Teknologi Hasil Perikanan Vol. 11 No. 1 (2023)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.11.1.2023.34511

Abstract

Mangrove Sonneratia alba merupakan jenis mangrove yang banyak terdapat di pesisir Wori Kabupaten Minahasa Utara. Ekstrak pelarut organik seperti metanol, etilasetat dan heksana dari buah S. alba yang diambil di lokasi ini sudah diteliti memiliki kandungan senyawa metabolit sekunder antara lain, alkaloid, flavonoid, fenolik, tanin, saponin, steroid, dan terpenoid. data tentang metabolit sekunder dari ekstrak air mendidih dari buah mangrove ini masih sangat kurang dilaporkan. Tujuan penelitian ini adalah untuk mendapatkan data kandungan  metabolit sekunder pada ekstrak air mendidih  dengan lama ekstraksi yang berbeda  dari mangrove S.alba yang dikeringkan pada suhu 500 C didalam kabinet dryer.  Metode yang digunakan dalam penelitian ini bersifat eksploratif, data dianalisis secara kualitatif berdasarkan ada atau tidaknya komponen metabolit sekunder didalam sampel, perlakuan yang digunakan adalah lama ekstraksi 5, 10 dan 15 menit dalam air mendidih.Hasil penelitian yang diperoleh adalah sebagai berikut: ekstrak air mendidih selama 5,10, dan 15  menit baik untuk cara pengeringan cabinet  dryer mengandung semua komponen metabolit sekunder yang diuji yaitu fenolik, flavonoid, tannin, saponin, flavonoid dan alkaloid, sedangkan tidak mengandung  steroid dan triterpenoid.
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  
PENGARUH SUHU EKSTRAKSI IKAN GABUS (Channa striata) TERHADAP KANDUNGAN ALBUMIN DAN TINGKAT KESUKAAN UNTUK MINUMAN KESEHATAN: The Effect of Extraction Temperature of Snakehead Fish (Channa Striata) on Albumin Concentration and Sensory Preference for Healthy Drinks Products Maulid, Deden Yusman; Syaban, Rafli; Abrian, Satriya; Pangestika, Widya; Siregar, Arpan Nasri; Arumsari, Kusuma; Nusaibah, Nusaibah; Andayani, Tri Rahayu; Herry, Herry; Yuniarti, Endah
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.12.2.2024.47024

Abstract

Snakehead (Channa striata) is widely found in open water such as rivers and swamps in Indonesia. Snakehead contains albumin which is useful for accelerating the wound healing process. The purpose of this study was to determine the best extraction temperature that can produce the highest albumin content and is preffered by panelist when applied to healthy drinks. This study consisted of three treatments, namely the extraction temperature of 60°C, 70°C, and 80°C. The parameters observed were the yield of snakehead extract, protein content of snakehead, albumin content, and the level of preference (Hedonic). The yield of snakehead extract refers to the method developed by Asikin, 2017. Protein content was tested using the Kjeldahl method, albumin content was tested using the BCG (Brom Cresil Green) method. The preference level test was based on the method developed by Rahayu (2017). The highest yield of snakehead extract was obtained at a temperature of 80°C, namely 54,6%. The highest protein content was found in the 60°C temperature treatment, which was 3,62%. The highest albumin content was found at 80°C temperature treatment, which was 0,04 g/dl. The results of the hedonic test show that there is no difference sgnificantly between treatments with the limit value is still preferred (5). Keyword:     albumin, snakehead, healthy drinks, sensory   Ikan gabus (Channa striata) banyak terdapat di perairan terbuka seperti sungai dan rawa yang ada di Indonesia. ikan gabus memiliki kandungan albumin yang bermanfaat untuk mempercepat proses penyembuhan luka. Tujuan dari penelitian ini adalah untuk menentukan suhu ekstraksi terbaik yang dapat menghasilkan kandungan albumin yang paling tinggi serta disukai oleh panelis ketika diaplikasikan ke minuman kesehatan. Penelitian ini terdiri dari tiga perlakuan yaitu suhu ekstraksi 60°C; 70°C; dan 80°C. Parameter yang diamati adalah rendemen ekstrak ikan gabus, kandungan protein ikan gabus, kandungan albumin, serta tingkat kesukaan (Hedonik). Rendemen ekstrak ikan gabus mengacu kepada metode yang dikembangkan Asikin, 2017. Kandungan protein di uji menggunakan metode Kjeldahl, kandungan albumin di uji dengan metode BCG (Brom Cresil Green), uji tingkat kesukaan mengacu kepada metode yang dikembangkan Rahayu (2017). Hasil rendemen ekstrak ikan gabus tertinggi didapatkan pada suhu 80°C yaitu 54,6%. Kandungan protein tertinggi terdapat pada perlakuan suhu 60°C yaitu 3,62%. Kandungan albumin tertinggi terdapat pada perlakuan suhu 80°C yaitu 0,04 g/dl. Hasil uji hedonik terhadap minuman kesehatan menunjukan bahwa tidak ada perbedaan yang signifikan antar perlakuan dengan batasan nilai masih disukai (5). Kata kunci:       ekstrak albumin, ikan gabus, minuman kesehatan, sensori

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