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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 82 Documents
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Pigmen Klorofil Pada Mikroalga Coccolithophore sp. Hasil Kultivasi Pada Skala Laboratorium Ngabalin, Daniel; Putnarubun, Cenny; Metungun, Jakomina; Ngabalin, Dewy Rosi
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.33201

Abstract

Microalgal pigments are important bioactive compounds with potential applications in the food, pharmaceutical, and cosmetic industries. Coccolithophore sp., a type of marine microalga, is known to contain pigments such as carotene, chlorophyll, and xanthophyll. This study aims to identify the types of pigments present in Coccolithophore sp. using column chromatography. The extraction process was carried out using 90% acetone, followed by pigment separation with a stepwise eluent ratio of hexane:acetone (4:1 to 1:4). The separation results revealed the presence of carotene (yellow), chlorophyll a (dark green), chlorophyll b (light green), and xanthophyll (light yellow) pigments. Elution times varied depending on the polarity of each compound. These results demonstrate the potential of Coccolithophore sp. as a natural pigment source for environmentally friendly industrial applications.
Optimasi Pemanfaatan Ulva lactuca Sebagai Seasoning: Studi Pada Produk Bakso Goreng, Kerupuk, Dan Keripik Ikan Lele Sumandiarsa, I Ketut; Mahayani, Ni Kadek IDN; Hidayah, Nur; Sakti, Indra; Sirait, Jaulim
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.30645

Abstract

Ulva lactuca is a green macroalgae that can be found in all regions of Indonesia with high nutrition and applicable for food ingredient. The potential utilization in food that needs to be explored and researched is as seasoning or food flavoring. Seasoning can be added to various processed fish products and one of them is catfish which is a freshwater fish with abundant raw materials in Indonesia. This study aims to determine the quality of seasoning and the effect of its addition to processed catfish products, namely fried meatballs, crackers, and chips with three different percentages (5, 10, and 15%). The research method of completely randomized design and analysis of variance were used to determine the effect of seasoning treatment based on the proximate composition of each product and sensory testing. The results showed that the proximate value of the main parameter, namely protein, from the three products produced 10.2-11.8% in fried meatballs, 1.9-2.6% in cracker products, and 26.4-28.1%. Total Plate Count (TPL) showed varied results, namely 2.42 x 102 - 1.97 x 105 colonies/g (fried meatballs), 4.05 x 102 - 1.58 x 105 colonies/g (crackers), and 1.79 x 102 - 1.6 x 105 colonies/g (chips). The sensory value of all products was in the range of 6-8 or between liking and really liking. In addition, the analysis of variance (ANOVA) of the addition of seasonings had a significant effect (p 0.05) on the ash and protein parameters of all products. Furthermore, de Garmo analysis showed that the selected products in fried meatballs and chips were found in the addition of 15% seasoning, and in crackers were found in the addition of 10% seasoning.

Page 9 of 9 | Total Record : 82

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