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Rieny SUlistijowati
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Fakultas Perikanan dan Ilmu Kelautan, Jurusan Teknologi Hasil Perikanan Jl. Jenderal Sudirman No.06 Kota Gorontalo.
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Jambura FIsh Processing Journal
Published by Universitas Negeri Gorontalo
ISSN : 26553465     EISSN : 27208826     DOI : https://doi.org/10.37905/jfpj
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering
Jambura Fish Processing Journal (JFPJ) adalah jurnal berkala ilmiah yang diterbitkan oleh Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo. JFPJ terbit dua kali dalam setahun pada bulan Januari dan Juli. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles or review articles. The scope of the articles published in this journal deal with a broad range of topics, including : Thermal Fish Processing Fish Product Diversification Fish and Marine Product Fish Frozen Technology Sanitation and Hygine handling process Postharvest Handling Fish and Marine Product Chemical Analysis HACCP Consept for Fisheries Manufacturing
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 94 Documents
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Kualitas Fisik Dan Nilai Sensori Super Bumbu Tabur Berbasis Ikan Bandeng (Chanos chanos) Dan Rumput Laut (Kappaphycus alvarezii) Gevbry Ranti Ramadhani Simamora; Ni'matus Sholihah; Siti Munfarida; Mirza Gulam Ahmad; Gressty Sari Br Sitepus
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.37379

Abstract

Seasoning is a condiment product that is widely used to improve the taste of food, but generally has low nutritional value. The development of seasonings based on food ingredients with high nutritional value is necessary so it is necessary to produce products that not only provide taste, but also better nutritional benefits. Milkfish (Chanos chanos) is a good source of protein and minerals, while Kappaphycus alvarezii seaweed is rich in dietary fiber and bioactive compounds which have the potential to be used as raw materials for super seasonings. This research aimed to determine the effect of differences in the concentration of milkfish flour and seaweed flour on the physical and sensory quality of super sprinkles and determine the best formula that can be accepted by consumers. This research used an experimental method with four comparison treatments of seaweed flour and milkfish flour, namely F1 (0%: 100%), F2 (20%: 80%), F3 (30%: 70%), and F4 (40%: 60%). The selected super seasoning formula was determined based on hedonic tests and the level of panelist acceptance on the attributes of appearance, color, aroma, taste, texture and colorimetric analysis. The results showed that the difference in concentration of seaweed flour and milkfish flour influenced the level of panelists' acceptance of super seasoning. Formula F2 (20% seaweed: 80% milkfish) is the best formula with the highest taste preference score of 6.88 and obtained the highest average score for all sensory attributes tested. Based on these results, the F2 formula has the potential to be developed as a super product for seasonings that is rich in nutrition and has a good level of consumer acceptance.
Analisis Tingkat Kesegaran Ikan Konsumsi Di Pelabuhan Perikanan Tenda Berdasarkan Uji Organoleptik Dan Derajat Keasaman (pH) Muh. Alsere Bardian Sahaba; Wila Rumina Nento; Fernandy M. Djailani; Sumrin Sumrin; Mita Alvionita
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39151

Abstract

Fish is the primary source of animal protein for the Indonesian people, particularly in coastal areas such as Gorontalo Province. The freshness of fish is a key factor in ensuring food quality and safety. This study aimed to evaluate the freshness levels of fish for human consumption at Tenda Fishing Port in Gorontalo Regency based on organoleptic parameters and pH values. The samples consisted of four fish species: mackerel (Rastrelliger kanagurta), blue lolosi (Caesio caerulaurea), layang fish (Decapterus sp.), and yellow selar (Selaroides leptolepis), with four fish of each species collected using purposive sampling. Organoleptic testing was conducted by 25 semi-trained panelists in accordance with SNI 2729:2013, evaluating parameters such as appearance, gills, mucus, texture, and odor on a scale of 1-9. pH measurements were taken using pH indicator paper on the dorsal flesh. The results showed that all four fish species received organoleptic scores above 7, indicating that they were fresh and fit for consumption according to SNI 2729:2013 standards. pH measurements showed that mackerel and yellow mackerel had pH levels of 6,5-6,9, while blue lolosi and layang fish had pH levels of 6,2-6,5, which is consistent with the condition of fish in the rigor mortis phase. The correlation between high organoleptic scores and a pH range of 6,2-6,9 indicates that the fish for human consumption traded at Tenda Fishing Port were still fresh at the time of sampling. Consistent implementation of a cold chain system is necessary to maintain the quality of the fish until it reaches consumers.
Aplikasi Infusa Daun Salam (Syzygium polyanthum) Terhadap Mutu Organoleptik Fillet Ikan Patin (Pangasius sp.) Arlin Wijayanti; Desy Sasri Untari; Suci Hardina Rahmawati; Muhammad Khoirudin
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39313

Abstract

Pangasius sp. fillets are highly perishable fishery products that readily undergo quality deterioration during storage due to enzymatic, microbiological, and oxidative activities. The use of natural preservatives, such as Indonesian bay leaf (Syzygium polyanthum), may serve as an alternative approach to maintain fillet quality because this plant contains bioactive compounds with potential antimicrobial and antioxidant properties. This study aimed to analyze the effect of Indonesian bay leaf infusion on the organoleptic quality of Pangasius fillets during chilled storage. The study employed a single-factor Completely Randomized Design with four Indonesian bay leaf infusion concentrations: 0% (P0), 5% (P1), 10% (P2), and 15% (P3) (w/v), with three replications for each treatment. Pangasius fillets were immersed in the infusion for 15 min, drained, and stored at 5±2°C for 7 days. Observations were conducted on days 0, 1, 3, 5, and 7 for color, odor, texture, brightness, and slime using a hedonic test involving 40 untrained panelists. Data were analyzed using analysis of variance, followed by Duncan’s multiple range test at a 95% confidence level. The results showed that Indonesian bay leaf infusion concentration, storage duration, and their interaction significantly affected all organoleptic parameters (p
Karakteristik Pati Buah Mangrove Bruguiera gymnorrhiza Dan Sonneratia caseolaris Berpotensi Sebagai Edible Film Dari Kawasan Perairan Gorontalo Utara Frezky Arismunandar Pakaya; Rita Marsuci Harmain; Rahim Husain
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39114

Abstract

The mangrove fruit species Bruguiera gymnorhiza and Sonneratia caseolaris have potential as an edible films for optimizing local natural resources and supporting the food packaging industry. The objective of this study was to characterize the chemical properties of the starch from the mangrove fruits of B. gymnorhiza and S. caseolaris and to compare the chemical characteristics of the starch from these two species to determine which has greater potential as an edible film from the waters of North Gorontalo. The research method employed a completely randomized experimental design with two replicates, analyzed using Analysis of Variance (ANOVA) and a post-hoc t-test. The selection of the preferred product was determined using a t-test. Test parameters included moisture content, total starch, amylose, and amylopectin in the mangrove fruits of B. gymnorhiza and S. caseolaris, respectively. The results showed that the moisture content of B. gymnorhiza mangrove fruit flour was 8.53%, while that of S. caseolaris was 8.14%. The total starch content in B. gymnorhiza mangrove fruit was 32.27%, while that in S. caseolaris was 21.43%. The amylose content in B. gymnorhiza mangrove fruit was 26.96%, and the amylopectin content was 5.31%. In S. caseolaris mangrove fruit, the amylose content is 18.45% and the amylopectin content is 2.98%. B. gymnorhiza mangrove fruit flour has greater potential for use as an edible film because it has a higher total starch content compared to S. caseolaris mangrove fruit flour.

Page 10 of 10 | Total Record : 94

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