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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 87 Documents
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Analysis Of Protein And Bioactivity Of Nike Fish (Awaous melanocephalus) Extract As Antioxidant Yayurulia Hadju; Yuszda K Salimi; Nurhayati Bialangi; Netty Ino Ischak
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.15254

Abstract

This study aims to determine the protein content and activity of nike fish (Awaous melanocephalus)  extract as an antioxidant. Nike fish (amphidromous goby larva) is an endemic fish of Gorontalo which is consumed as food and contains minerals, fats, carbohydrates, amino acids, and high protein. Nike fish extract uses a buffer with several components such as water, Tris HCl 0.1 M pH 8.3, NaCl 2 M, CaCl 0.01 M, 2-Mercaptoethanol 1%, and Triton X-100 0.5%. Based on qualitative analysis, Nike fish protein extract was positive through biuret, ninhydrin, xantoproteate, and Pb sulfide tests. Judging from the quantitative analysis, nike fish extract using the biuret method using UV VIS and TVB-N spectrophotometers obtained 47.60% and 0.098%, respectively. The antioxidant activity of nike fish extract using the DPPH method (1,1-diphenyl-2-pycryhydrazyl) was 20.29 mg AEAC/g (Ascorbic acid Equivalent Antioxidant Capacity). IC50 (Inhibitory Concentration) is 520 ppm at low levels but has potential as an antioxidant.
Pengaruh Dari Beberapa Jenis Ikan Sebagai Bahan Baku Pembuatan Kamaboko Terhadap Tingkat Kesukaan Panelis Azmi Misbahul; Junianto Junianto; Walim Lili
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.15274

Abstract

Kamaboko merupakan makanan tradisional khas yang berasal dari jepang yang prosesnya diutamakan untuk mempertahankan stabilitas protein myofibril daging ikan yang terbentuk oleh gel yang kohesif, kokoh, dan memiliki emulsi yang padat terbentuk pada saat pencampuran lumatan daging dari bahan – bahan tambahan. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan rasa dari beberapa jenis ikan dalam pembuatan kamaboko terhadap tingkat kesukaan panelis. Analisis yang dilakukan yaitu uji organoleptik, uji lipat da uji gigit. Metode yang digunakan adalah metode eksperimental dengan menggunakan data uji friedman. Karakteristik kamaboko ikan kurisi nilai organoleptik kenampakan 7,6, aroma 6, tekstur 6,8, rasa 7,2, nilai uji lipat 3,45 dan uji gigit 6,65. Kamaboko ikan selar nilai kenampakan 6,3, aroma 5,5, tekstur 5,6, rasa 6,4, uji lipat 2,7 dan uji gigit 6,35. Karakteristik ikan kamaboko ikan tongkol memiliki nilai kenampakan 5,6, aroma 5,1, tekstur 5,05, rasa 5,5, uji lipat 1,9 dan uji gigit 4,75. Hasil uji karakteristik menunjukkan produk kamaboko ikan kurisi dapat diterima oleh panelis.
Identification Of Saponin And Antioxidant Leaves Seagrass Extracts (Thalassia hemprichii) Suleman, Iin F.; Sulistijowati, Rieny; Manteu, Shindy Hamidah; Nento, Wila Rumina
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.15213

Abstract

This study aims to identify saponin compounds and test the antioxidant activity contained in the leaf extract of Thalassia hemprichii seagrass from Tomini Bay Coastal Waters. Seagrass contains various bioactive compounds, one of which functions as an antioxidant, and is rich in protein, fat, fiber and minerals. This research consisted of extraction, saponin test, and antioxidant activity tested using 2,2-diphenyl-1- picrylhydrazyl (DPPH). Thalassia hemprichii methanol extract has saponin compounds, ethyl acetate extract is not detected to have saponin compounds. Saponin content of methanol extract using the gravimetric method was 12.63%. The antioxidant activity value of IC50 T. hemprichii is 1.25 ppm or 1.25 mg/L.
Screening Of Phytochemicals Identified And Antioxidant Activity Of Aegiceras corniculatum Extract That Cultivates From The Mangrove Area Of Tarakan City Imra Imra; Mohammad Fadnan Akhmadi; Diana Maulianawati; Fitri Awalia Nur; Sari Afriani
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.14085

Abstract

Aegiceras corniculatum is mangrove vegetation that is widely spread in the mangrove area in Karang Rejo, Tarakan City and it has the potential for the development of drugs from natural ingredients from tropical sea coasts. The purpose of this study was to determine the water content, bioactive compounds, and antioxidant activity of A. corniculatum. The methods used were the analysis of water content, analysis of bioactive compounds using the phytochemical method, and analysis of antioxidant activity using the DPPH method. This study showed the percentage of moisture or water content in the leaf and fruit extracts of A. corniculatum were 1.83% and 1.95%, respectively. The bioactive compounds detected in the leaf and fruit extracts came from flavonoids, alkaloids, tannins, phenol hydroquinone, and saponins. The antioxidant analysis showed that the fruit and leaf crude extracts had an antioxidant activity with IC50 values were        129.7 ppm and 365.8 ppm, respectively.
Kandungan Karagenan Dan Kekuatan Gel (Kappaphycus alvarezii) Hasil Budidaya Teknologi Kultur Jaringan Secara Massal Basmingro Rully Tuiyo; Zulkifli Arsalam MoO
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.17335

Abstract

Rumput laut merupakan salah satu tanaman laut yang tumbuh dan tersebar di seluruh wilayah perairan Gorontalo terutama di perairan Gorontalo Utara. Penurunan produksi rumput laut disebabkan bibit yang digunakan sudah mengalami penurunan kualitas dan kuantitas, maka perlu digunakan teknik kultur jaringan secara massal basmingro dalam budidaya upaya peningkatan produksi rumput laut. Penelitian ini bertujuan untuk mengetahui kandungan karagenan dan kekuatan gel hasil budidaya rumput laut (Kappaphycus alvarezii) dengan menggunakan teknologi kultur jaringan secara massal basmingro. Penelitian ini terdiri atas pengujian karegenan dan kekuatan gel hasil panen rumput laut. Hasil penelitian menunjukkan kandungan karagenan K. alvarezi  kultur jaringan yaitu 34%, dan rumput laut non kultur jaringan 31,05%. Kekuatan gel rumput laut kultur jaringan 496,36 g/cm2, dan rumput laut non kultur jaringan 406,59 g/cm2. Hal ini menunjukkan bahwa teknik kultur jaringan secara massal basmingro dapat meningkatkan kualitas dari rumput laut.
Quality Changes Of Kappaphycus alvarezii Jelly Candy Coated With Gelatin-Chitosan-Nanochitin Composites-Edible Film During Storage Sri Rahayu Cahyani; Asri Silvana Naiu; Nikmawatisusanti Yusuf
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.15958

Abstract

This study aims to analyze changes in the quality of Kappaphycusalvarezii seaweed jelly candy packaged in edible film based on chitosan-nano chitin gelatin composite during storage. The research method used was a laboratory experimental method. The research stage consisted of preliminary research aimed at determining the formula for edible film gelatin-chitosan enriched with nanochitin. The main research was applying the best formulation of edible film gelatin- chitosan-nanochitin to seaweed jelly candy which was then stored for 60 days that was converted to 15 days in a climatic chamber at 40 °C and 75% humidity. The chemical characteristics tested were water content and reducing sugar content, microbiological tests including TPC and molds-yeasts and sensory characteristics were tested every 3 days. The design of data analysis used linear regression. The results of the preliminary study showed that the best edible film formula was composed of 2% gelatin, 2% chitosan and 0.2% nanochitin, which resulted in a water vapor transmission rate of 15.25 g/m2/day and has an attractive appearance. Based on the standard SNI (2008), the moisture content of jelly candy packaged in edible film gelatin-chitosan-nanochitin can be maintained until the 36th day of storage, which is 19.25%, the reducing sugar content up to the 60th day of storage is 20.5%, TPC up to 20.5%. the 60th day of storage is log 3.5 CFU/g, and the sensory quality can be maintained until the 36th day. The molds and yeasts were not visible during storage.
Application Of Foam-Mat Drying Technology On Production Of Indo-Pacific Tarpon (Megalops cyprinoides) Flavor Enhancer Reni Tri Cahyani; Sarita Elda Maudi; Hasmini Hasmini; Laode Muhamad Hazairin Nadia
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.14053

Abstract

Fish have the potential to be a natural source of flavor. Hence, they can be used as the main ingredient in flavor enhancers. This research examines the characteristics of flavor enhancers made from Indo-pacific tarpon produced using foam-mat drying technology. The formulations were the ratio between the weight of fish fleshes and additives namely 30:70 (A); 40:60 (B); 50:50 (C); 60:40 (D); and 70:30 (E). The test parameters included yield, pH, Maillard reaction product, sensory (preference) and proximate value. The best formulation was based on proximate value. The results showed that the different formulations significantly affected the yield, pH, and Maillard reaction product (p0,05). The lower the fish flesh used in the formulation, the higher the yield and Maillard reaction product, while the pH decreased. The effectiveness index test based on sensory value (preference) showed that the formulation D (60:40) was the best formulation that contained water of 8.49 ± 0.30%; ash of 33.03 ± 0.10%; protein of 29.67 ± 0.26%; total fat of 2.00 ± 0.15% and carbohydrates of 26.74 ± 0.10%.
Formulasi Dan Karakteristik Cookies Rumput Laut Eucheuma cottonii Sebagai Makanan Tambahan Ibu Hamil Betari Claudia Mondong; Rieny Sulistijowati
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.17337

Abstract

Penelitian ini bertujuan untuk menganalisis formula, kadar air, yodium dan organoleptik dari produk cookies yang disubstitusi tepung rumput laut. Analisis  organoleptik secara deskriptif dengan menggunakan Rasch model, parameter kimia (kadar air dan kadar yodium) dirancang menggunakan Anova. denganperlakuan  P0 (tepung rumput laut 0%), P1 (Tepung rumput laut 1,77%), P2 (tepung rumput laut 3,55%), P3 (tepung rumput laut 5,33%). Hasil penelitian menunjukkan bahwa nilai organoleptik cookies dengan substitusi rumput laut yang diminiati oleh panelis terdapat pada konsentrasi 1,77% (aroma dan tekstur) dan konsentrasi 3,55% (warna dan rasa) dengan kriteria suka. Kadar air cookies dengan substitusi tepung rumput laut telah sesuai standar SNI cookies yaitu maksimal 5%, untuk kadar yodium yang dimiliki setiap perlakuan adalah P0 (2,3 mg), P1 (4,63 mg), P2 (11,05 mg), dan P3 (17,47 mg). Cookies pada konsentrasi P2 (3,55%) memiliki yodium yang cukup tinggi serta dapat diterima oleh panelis, untuk memenuhi gizi yodium sebesar 220 mg per hari ibu hamil dapat mengkonsumsi cookies rumput laut sebanyak 20 keping.
Formulasi Tepung Ikan Bandeng (Chanos chanos) Dalam Pembuatan Biskuit Sebagai Makanan Pendamping ASI (MP-ASI) Rahim Husain; Nabila Salsabila Umar; Sutianto Pratama Suherman
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.15786

Abstract

Tujuan penelitian ini untuk menganalisis formulasi, kandungan gizi dan organoleptik biskuit MP-ASI substitusi tepung Ikan bandeng (Chanos chanos). Penelitian ini menggunakan metode eksperimen, 4 taraf perlakuan dengan 2 kali ulangan yaitu F0 (tepung ikan bandeng 0 gr : tepung terigu 100 gr),  F1 (tepung ikan bandeng 10 gr : tepung terigu 90 gr), F2 (tepung ikan bandeng 15 gr : tepung terigu 85 gr),  F3 (tepung ikan bandeng 20 gr : tepung terigu 80 gr). Parameter yang diuji meliputi organoleptik (warna aroma, rasa, tekstur), kadar air, kadar abu, kadar lemak, kadar serat, kadar protein dan kadar karbohidrat by difference. Hasil penelitian menunjukkan formulasi biskuit MP-ASI memberikan pengaruh nyata (0,05) terhadap kadar proksimat.Kandungan gizi biskuit MP-ASI yang memenuhi standar SN I 01-7111.2-2005 adalah kadar air 1,80%-3,19%, kadar abu 0,54%-1,09%, kadar serat 3,61%-4,51% dan kadar protein 11,04%-25,81%. Sedangkan kandungan gizi yang belum memenuhi standar adalah lemak 2,44%-4,59% dan karbohidrat 63,31%-83,04%.Berdasarkan uji organoleptik (hedonik) biskuit MP-ASI tidak memberikan pengaruh nyata terhadap parameter organoleptik yang diuji, dengan kriteria penerimaan suka.
Efektivitas Larutan Atung (Parinarium glaberimum, Hassk) Terhadap Kualitas Loin Tuna Sirip Kuning (Thunnus albacares) Trijunianto Moniharapon; Freddy Pattipeilohy; Domey Lowits Moniharapon
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.17848

Abstract

Tujuan penelitian ini adalah untuk mengetahui efektifitas larutan atung (Parinarium glaberimum, Hassk) terhadap kualitas tuna  (Thunnus albacares) loin. Konsentrasi larutan atung 1% (B/V) (A1), 2% (A2), 3% (A3), 4% (A4), 5% (A5) dan 6% (A6) serta tanpa larutan atung (A7) telah dicobakan dengan parameter uji  pH, Total Volatile Bases (TVB), Total Plate Count(TPC), Escherichia coli dan Salmonella. Kadar protein tuna loin perlakuan larutan atung 1 – 6% berkisar dari  20,78 – 24,35% dan tanpa atung hanya 19,11%. Nilai pH tuna loin perlakuan larutan atung 1 - 6% berkisar antara 6,50 – 6,70 dan tanpa atung 5,98. Kandungan TVB perlakuan larutan atung 1 - 6% berkisar antara 8,50 – 19,50 mg%N dan tanpa atung 29,00 mg%N. Kandungan TPC perlakuan larutan atung 1 - 6% berkisar antara 1,26 x 101 - 1,99 x 102 koloni/g dan tanpa atung 2,29 x 102 koloni/g. Kandungan Escherichia coli perlakuan larutan atung 3 - 4% berkisar antara 2,1 – 2,4 APM/g  dan tanpa atung 16,5 APM g. Kandungan Salmonella  semua perlakuan tidak terdeteksi atau negative.

Page 5 of 9 | Total Record : 87

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