cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Rieny SUlistijowati
Contact Email
rienysulistijowati@ung.ac.id
Phone
+628114344103
Journal Mail Official
rienysulistijowati@ung.ac.id
Editorial Address
Fakultas Perikanan dan Ilmu Kelautan, Jurusan Teknologi Hasil Perikanan Jl. Jenderal Sudirman No.06 Kota Gorontalo.
Location
Kota gorontalo,
Gorontalo
INDONESIA
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
 5   6   7   8   9 
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.
Implementasi Good Manufacturing Practices (GMP) Pada Proses Pengalengan Ikan Lemuru (Sardinella longiceps) Dengan Media Saus Tomat Di PT. PHI Banyuwangi Amiyah, Nur; Mardiyah, Ulfatul
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.34435

Abstract

The fish processing industry plays a crucial role in providing nutritious, safe, and high-quality food for consumers. One of the key efforts to ensure product quality and safety is the implementation of Good Manufacturing Practices (GMP) throughout the production stages. This study aims to examine the implementation of GMP in the canning process of lemuru fish (Sardinella longiceps) with tomato sauce at PT. PT. PHI. The research employed a descriptive method with data collection techniques including observation, interviews, and direct participation in the production process. The results show that GMP implementation at PT. PHI complies with the established standards, as indicated by a hygienic production system, consistent quality control, and well-managed documentation. Although there are several aspects that still require improvement, such as upgrading the toilet door system, the company's commitment to continuous improvement indicates that product quality will be maintained. Through proper GMP implementation, PT. PHI is able to maintain consumer trust by providing safe, hygienic, and high-quality canned fish products.
Aktivitas Antibakteri Ekstrak Etanol Daun Mangrove (Avecennia Marine) dari Perairan Pentadu Teluk Tomini Provinsi Gorontalo Kaplale, Ahmad Soleh; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30818

Abstract

This study aims to isolate and identify triterpenoid compounds from the ethanol extract of mangrove leaves (Avicennia marina) and evaluate their antibacterial activity. The research employed both qualitative and quantitative methods. Qualitative analysis was conducted using thin-layer chromatography (TLC) with various eluents to detect the presence of triterpenoids, while quantitative analysis measured extract yield, retention factor (Rf), triterpenoid content via spectrophotometry, and antibacterial activity through the agar diffusion method. The best eluent for compound separation was a mixture of n-hexane and ethyl acetate (7:3). Ethanol extraction produced a yield of 14.8%, with the highest Rf value at 0.97. The highest triterpenoid concentration was 1.871905 ppm. Antibacterial tests showed an inhibition zone of approximately 6 mm, indicating moderate antibacterial activity. These results suggest that ethanol extract of A. marina leaves contains triterpenoid compounds with potential as antibacterial agents. This study opens opportunities for further development of A. marina-derived triterpenoids in antimicrobial formulations.
Pengaruh Penambahan Nanokolagen Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) Terhadap Tingkat Penerimaan Panelis pada Formula Bodyscrub Harun, Fadlullah Wahid; Yusuf, Nikmawatisusanti; Djailani, Fernandy M.
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30582

Abstract

This study aimed to formulate and characterize a body scrub containing nanocollagen derived from yellowfin tuna skin (Thunnus albacares) as an active ingredient to improve cosmetic product quality. The research was conducted using an experimental method with a Completely Randomized Design (CRD) consisting of three nanocollagen concentrations, namely 1 g (D2), 2 g (D3), and 3 g (D4), each with two replications. The observed parameters included organoleptic properties (appearance, texture, aroma, sensation during and after application). Organoleptic data were analyzed using the Kruskal–Wallis test followed by Duncan’s test, while physicochemical data were analyzed using ANOVA. The results showed that the addition of nanocollagen significantly affected (p0.05) organoleptic characteristics, spreadability, and pH of the body scrub. The best formulation was obtained in treatment D3, which exhibited the highest panelist preference with smooth texture, neutral aroma, and good comfort during use.
Perbedaan Lama Waktu Pengukusan Pada Proses Pemindangan Terhadap Karakteristik Kimia Dan Penerimaan Konsumen Pindang Ikan Bandeng (Chanos chanos) Burhanuddin, Burhanuddin; Irawan, Irman; Diachanty, Seftylia; Sulistiawati, Septiana; Zuraida, Ita
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.33142

Abstract

Milkfish (Chanos chanos) is one of the leading fishery commodities in East Kalimantan, characterized by its high protein and fat content. One of the efforts to prevent quality degradation in milkfish is through the “pindang” processing method; however, the traditional boiling technique often results in a shorter shelf life. This study aims to evaluate the effect of different steaming durations in the milkfish “pindang” process on chemical characteristics (moisture, ash, fat, and protein content) and consumer preference (hedonic test). The research utilized a Completely Randomized Design (CRD) consisting of four steaming duration treatments: 25 minutes (KP1), 30 minutes (KP2), 35 minutes (KP3), and 40 minutes (KP4), with each treatment replicated three times. Chemical characteristic data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s Multiple Range Test (DMRT) if significant effects were found. Meanwhile, hedonic data were analyzed using the Kruskal-Wallis non-parametric test, with the Mann-Whitney test as a post-hoc analysis if significant differences were detected. The results showed that steaming duration significantly affected (p0.05) the chemical characteristics but had no significant effect (p0.05) on the organoleptic parameters (color, aroma, taste, and texture). The chemical characteristics of the product included moisture content (45.59% - 48.81%), ash (1.01% - 1.24%), fat (2.18% - 2.62%), and protein (22.78% - 23.96%). Treatment KP2 (30-minute steaming) was determined as the best treatment based on the optimal balance of nutritional value (23.35% protein and 2.45% fat) and the highest average score in the color sensory parameter (5.40/slightly like).
Analisis Fitokimia Dan Aktivitas Antioksidan Teripang Hitam (Holothuria atra) Dengan Pelarut Berbeda Andika, Muhammad; Mile, Lukman; Lantu, Iin Susilawati
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30150

Abstract

This study aims to analyze the secondary metabolites and antioxidant activity present in black sea cucumber (Holothuria atra) found in Lamu Village. The study stages include sample collection, sampel preparation, and extraction through maceration using methanol (p.a), ethyl acetate (p.a), and N-hexane (p.a) solvents at a 1:20 ratio of material to solvent. The test include phytochemical screening and quantitative methods, applying a Completely Randomized Design (CRD) based on different solvents treatments with three levels: M1 (methanol extract), M2 (ethyl acetate extract), and M3 (N-hexane extract). The data were analyzed using Anlysis of Variance (ANOVA) and the Honestly Significant Difference (HSD) test for significant differences between treatments. The results showed extraction yields of 45% for methanol, 27,5% for ethyl acetate, and 32,5% for N-hexane. Phytochemical tests identified flavonoids and alkaloids in the ethyl acetate extract, and alkaloids and phenols in the N-hexane extract. Antioxidant activity results indicated that the methanol extract exhibited very strong activity (29,18 ppm). In comparison, the ethyl acetate and N-hexane extracts showed strong activity with values of 76,67 ppm and 68,81 ppm, respectively.was 1.871905 ppm. Antibacterial tests showed an inhibition zone of approximately 6 mm, indicating moderate antibacterial activity. These results suggest that ethanol extract of A. marina leaves contains triterpenoid compounds with potential as antibacterial agents. This study opens opportunities for further development of A. marina-derived triterpenoids in antimicrobial formulations.

Page 9 of 9 | Total Record : 87

 5   6   7   8   9 

Filter by Year

2019 2026


Reset
Filter By Issues
All Issue Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026 Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025 Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025 Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024 Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024 Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023 Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023 Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022 Vol 4, No 1 (2022): VOLUME 4 NOMOR 1, JANUARI 2022 Vol 3, No 2 (2021): VOLUME 3 NOMOR 2, JULY 2021 Vol 3, No 1 (2021): VOLUME 3 NOMOR 1, JANUARI 2021 VOLUME 2 NOMOR 2, JULY 2020 VOLUME 2 NOMOR 1, JANUARI 2020 VOLUME 1 NOMOR 2, JULY 2019 VOLUME 1 NOMOR 1, JANUARI 2019 More Issue