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Jurnal Kelautan dan Perikanan Terapan (JKPT)
Published by Politeknik Ahli Usaha Perikanan
ISSN : 14107694     EISSN : 26549581     DOI : 10.15578
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JURNAL KELAUTAN DAN PERIKANAN TERAPAN (JKPT) ISSN Print: 1410-7694,ISSN Online: 2654-9581 adalah Jurnal yang diasuh oleh Sekolah Tinggi Perikanan, Badan Riset dan Sumber Daya Manusia Kelautan dan Perikanan (BRSDMKP), Kementerian Kelautan dan Perikanan – KKP, dengan tujuan menyebarluaskan informasi tentang perkembangan ilmiah bidang kelautan dan perikanan di Indonesia.
Arjuna Subject : -
Articles 106 Documents
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The Effect of Pretreatment With Different Concentrations of Palm Tree Vinegar on The Gelatin Characteristics of Waste Fish Scales Landukura, Stevin Eben Haezer; Henggu, Krisman Umbu
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 6, No 1 (2023): (Juni, 2023)
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v6i1.11572

Abstract

Fish scales have a fairly high protein content, one of which is collagen. Therefore, it is necessary to conduct research related to the use of fish scales as gelatine, which is one of the collagen derivative products. This study used a completely randomized design consisting of 5 treatments of vinegar concentration, namely 10% palm vinegar immersion, 20%, 30%, 40%, 50%. The results showed that the protein content of gelatin from fish scales ranged from 39.95–47.35%, with the lowest protein content in the 10% lontar vinegar treatment, which was 39.95, while the highest protein content was at the 40% lontar vinegar concentration, which reached 47.35%. The average ash content of fish scale gelatin produced in this study was in the range of 46.58%–50.20%, with the lowest ash content found in the 50% palm vinegar pre-treatment, which was 46.58%. On the other hand, the highest ash content was at 30% vinegar concentration, which reached 50.2%. The results of functional group analysis showed that there was absorption of amide A, amide I, amide II, and amide III groups, indicating that the resulting product was gelatin. The most optimal treatment of palm vinegar concentration in this study was found at 40% palm vinegar concentration, namely 48.11% ash content and 47.35% protein, although the protein content did not meet commercial gelatin standards.
Effect of The Composition of Lindur Fruit (Bruguiera gymnorrhiza) starch Flour and Chitosan on Characteristics of Biodegradable Plastics Agustin, Dhita Widya Dyah; Dewi, Eko Nurcahya; Rianingsih, Laras
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 6, No 2 (2023): JKPT Desember 2023
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v6i2.10986

Abstract

Lindur fruit starch flour has a high starch content, so it can be used as a biodegradable plastic manufacturing material. The manufacture of biodegradable plastic made from starch alone will produce plastic with low tensile strength and less flexible, so it is necessary to add the chitosan to improve the characteristics. The purpose of this study is to determine the effect and best composition of the lindur fruit starch flour-chitosan. The manufacture of biodegradable plastic begins by mixing a solution of lindur fruit starch flour with a solution of chitosan and glycerol.  The solution is heated using a temperature of 70-80oC, then printed on a glass plate. The research design used was a Complete Randomized Design with the composition of lindur fruit starch flour-chitosan 10:0, 9:1, 8:2, 7:3, and 6:4. The results showed that the best tensile strength values was the treatment of lindur fruit starch flour-chitosan 7:3 and 6:4 which is 20.23 MPa and 20.61 MPa. The best elongation value was the treatment of lindur fruit starch flour-chitosan 9:1 which is 6.71%. The best biodegradability test was the treatment of lindur fruit starch flour-chitosan 10:0 which is 15.93 mg/day. The best water resistance and antibacterial tests were in the treatment of lindur fruit starch flour-chitosan 6:4) which is 86.5% and the inhibition zone was 2 mm for Escherichia coli bacteria and 1.4 mm for Staphylococcus aureus bacteria. 
Study of Formulation and Quality Characteristics of Jam Slice from Seaweed (Gracilaria sp.) with The Addition of Strawberry Fruit Mukhaimin, Iman; S.T. Panjaitan, Pola; Adi, Catur Pramono; Alavia, Rohma
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 1 (2024): JKPT Juni 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i1.13747

Abstract

The purpose of the study was to determine the best formulation of seaweed pulp and strawberry pulp mixture in making jam slice based on the level of consumer preference for jam slice through hedonic tests, chemical quality characteristics, microbiological quality, and physical quality of jam slice. The production of jam slice from seaweed with the addition of strawberry fruit was carried out with several formulations of seaweed and strawberry fruit ratio, namely F1 (50:50), F2 (52.5:47.5), and F3 (55:45). The data were analyzed using One-way ANOVA, Kruskal Wallis non-parametric and descriptive tests. The results showed that there were no significant differences at the 5% significance level (p<0.05) on the parameters of appearance, aroma, taste, and texture. The best formulation with the highest mean value in making sheet jam is F2 with a composition of 52.5% seaweed; 47.5% strawberry fruit produces the highest level of panelist preference with an average value of appearance parameters of 7.28 (like), taste 7.16 (like), aroma 6.86 (like) and texture 7.12 (like).The chemical quality characteristics of formulation 2 have a moisture content of 40.23% which is higher than SNI-3746-2008, the fiber content is 7.413% and its antioxidant activity has an IC50 value of 0.67%. Furthermore, microbiological quality with a Total Plate Number (ALT) value of 3.04 x 10⁵ which is higher than SNI-3746-2008 and physical quality of texture (hardness) of 397.340974 gf.
Performance of The Histamine Level During Tuna Steak Processing Ginting, Emmya Karina; Siregar, Resmi Rumenta; Masengi, Simson; Napitupulu, Romauli Juliana
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 2 (2024): JKPT Desember 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i2.14079

Abstract

This research aims to observe the suitability of tuna processing with the Indonesian National Standards and analyze the increase of histamine levels during the processing steps of steak tuna at tuna processing plant located in Medan, North Sumatra. This research was conduct with observation using a questionnaire. The questionnaire was created referring to the Indonesian National Standards regarding to frozen tuna steak processing steps. Testing for histamine levels was carried out using the ELISA method. Data was analyzed using gap analysis and the increase in histamine levels was analyzed using Microsoft Excel to see the trend of increasing histamin e levels during the tuna fish processing steps. The research results show that the level of suitability of the processing steps at processing plant is 98.37%, with a gap level of 1.73%. This mean that processing of frozen tuna steak products has been carried out well. The histamine at four steps  showed that there was increasing of histamine levels from receiving raw materials to the final product up to 800%. The highest increase occurred in the loining proccess to the steak cutting steps which is up to 200%; followed by the steak cutting to the final product increased up to 80%; and receiving raw materials to loining steps increased up to 66,7%. Although the increasing of the histamine was high (up to 800% from the histamine levels of the raw materials), the histamine of the final product was still low (only 2.7 ppm) and still meets the Processing Unit requirements (max 30 ppm), as well as the Indonesian National Standard.
ANALISIS MUTU SENSORI DAN BIAYA PRODUKSI PENGEMBANGAN GARAM RUMPUT LAUT DI DESA PENGAMBENGAN, NEGARA BALI Kurniawati, Made Devi; Anwar, Kasful; Sumandiarsa, Ketut; Rusdiyanto, Edi; Khairunnisa, Anis
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 2 (2024): JKPT Desember 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i2.14880

Abstract

Rumput laut merupakan sumber daya alam yang potensial dengan berbagai manfaat, termasuk sebagai bahan baku garam yang memiliki karakteristik unik dan nilai tambah berbeda dibandingkan garam dapur biasa. Penelitian ini bertujuan untuk memperoleh garam rumput laut dengan mutu sensori terbaik dan menganalisis mutu sensori dan biaya produksi garam rumput laut di Desa Pengambengan, Bali, menggunakan jenis rumput laut Ulva lactuca, Gracilaria sp.,dan Sargassum sp. Metode penelitian meliputi pengambilan sampel, preparasi, pencucian, pengeringan, pembuatan tepung garam, dan uji mutu sensori serta analisis biaya produksi dengan metode full costing. Data hasil analisis diolah menggunakan program SPSS 26 dan analisis statistik menggunakan ragam analisis ANOVA-Duncan. Hasil analisa pengujian menggunakan ANOVA menunjukkan bahwa terdapat pengaruh yang signifikan (p <0,05) antara bahan baku rumput laut terhadap mutu sensori garam rumput laut. Mutu sensori terbaik adalah garam rumput laut dari jenis Ulva lactuca pada parameter warna dengan nilai 7.05, rasa 6.58, tekstur 6.49, dan kenampakan 7.36. Kandungan kadar air Ulva lactuca adalah 0.758%, natrium klorida 90.11%, bagian tidak larut dalam air 0.553%, kadmium <0.050 mg/kg, arsen 0.398 mg/kg, dan raksa 0.013 mg/kg, yang semuanya memenuhi standar SNI 3556:2016. Produksi garam rumput laut membutuhkan biaya sebesar Rp 2.508.000. Garam rumput laut dari Ulva lactuca aman dikonsumsi dan memiliki potensi pasar yang baik.
Mangrove and Gastropoda Community Structure in The Coastal of Kampung Laut, Cilacap District Rahman, Abdul -; Pasaribu, Roberto Patar; Pattirane, Chrisoetanto P.; Djari, Anthon Anthonny; Hidayah, Dwi Nur
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 1 (2024): JKPT Juni 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i1.13215

Abstract

Mangrove forest is a type of forest found in tidal areas which are inundated at high tide and dry at low tide. Gastropods are biota that are closely related to mangrove ecosystems and are found in many environmental conditions. The purpose of this study was to determine the community structure between mangroves and gastropods associated with mangrove forest areas in Kampung Laut Coast, Cilacap Regency. The results obtained for the most mangrove species were Rhizophora apiculata and Brugeria. Mangrove canopy cover value of 75.56% is included in the good category with dense density. There were 6 types of gastropods associated with mangroves, namely Caenogastropoda, Cycloneritida, Ellobiidae, Neritidae, Potamididae, and Muricidae. The relationship between mangrove ecosystems and gastropods in the Kampung Laut coast is very close. This is due to the fact that most of this area is overgrown with mangrove species Rhizopora spp which are very popular with gastropods.

Page 11 of 11 | Total Record : 106

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