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INDONESIA
Jurnal Pengolahan Hasil Perikanan Indonesia
Published by Institut Pertanian Bogor
ISSN : 23032111     EISSN : 2354886X     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches within the field of aquatic product technology.
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Articles 15 Documents
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Search results for , issue "Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)" : 15 Documents clear
Karakteristik pepton dari limbah jeroan ikan sidat (Anguilla bicolor) sebagai nutrien untuk pertumbuhan bakteri: Peptone characteristics from eel (Anguilla bicolor) viscera as a nutrient for bacterial growth Tati Nurhayati; Raden Hilman Wirayudha; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.43326

Abstract

Limbah jeroan ikan sidat (Anguilla bicolor) dari hasil samping produksi umumnya tidak dimanfaatkan dengan baik. Pemanfaatan limbah jeroan ikan sidat perlu dilakukan karena proteinnya cukup tinggi, sehingga memiliki potensi untuk dimanfaatkan menjadi salah satu produk yang memiliki nilai ekonomis tinggi yaitu pepton ikan. Penelitian ini bertujuan untuk menentukan kondisi hidrolisis optimum hidrolisat jeroan ikan sidat menggunakan enzim papain, menentukan karakteristik kimia pepton jeroan ikan sidat serta mengaplikasikan pepton jeroan ikan sidat sebagai medium pertumbuhan bakteri untuk dibandingkan dengan pepton komersial. Pepton dibuat dengan proses hidrolisis menggunakan enzim papain dengan waktu 5 jam dan suhu 60oC. Konsentrasi optimum didapat pada penggunaan enzim papain 1.000 U/mg/g. Pepton jeroan ikan sidat mengandung protein 82,1 % dan lemak 0,93%. Pepton jeroan ikan sidat memiliki kelarutan 99,9%; total nitrogen 13,12%; kadar garam 0,15%; dan pH 6. Pepton jeroan ikan sidat dapat digunakan sebagai nutrien pada media pertumbuhan bakteri Escherichia coli dengan nilai optical density (OD) yang lebih tinggi jika dibandingkan dengan pepton komersial bactopeptone, namun lebih rendah nilai pertumbuhannya jika digunakan pada media pertumbuhan untuk bakteri Staphylococcus aureus.
Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum): Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce Max Robinson Wenno; Jusuf Leiwakabessy
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.34505

Abstract

Kerang manis (Gafrarium pectinatum) adalah salah satu jenis kerang konsumsi dan oleh masyarakat di Maluku sering diolah untuk dijadikan lauk-pauk selain ikan. Pemanfaatan kerang ini masih terbatas secara tradisional dan belum diolah untuk meningkatkan nilai ekonomisnya, salah satunya adalah dijadikan produk saus. Penelitian ini dilakukan untuk mengkaji berbagai aspek di antaranya karakteristik fisik dan kimia, profil asam amino, kandungan bakteri, dan logam berat. Penelitian ini bersifat deskriptif. Parameter uji pada penelitian ini adalah parameter fisik (viskositas), kimia (kadar garam, pH, total asam dan TVBN), profil asam amino, kandungan bakteri (Salmonella, E. coli dan koliform), dan kandungan logam berat (Pb, Cu, dan Hg). Hasil uji menunjukan karakteristik fisikokimia saus kerang manis berturut-turut adalah viskositas sebesar 54,00 cP, pH 5,00, kadar garam 17,24%, total asam 0,16% dan kadar TVBN 6,00 mgN/100%. Asam amino sebanyak 15 jenis asam amino di antaranya 9 jenis asam amino esensial dan 6 jenis asam amino nonesensial dan ditemukan asam amino glutamat lebih dominan dibandingkan asam amino lainnya. Kandungan logam bakteri di antaranya Salmonela (negatif), E. coli (<3), koliform (9,2) dan logam berat di antaranya Pb (<0,5), Cu (0,97) dan Hg (0,03).
Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut: Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt Asadatun Abdullah; Nurjanah Nurjanah; Anggrei Viona Seulalae; Anita Nurul Firdaos
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.38526

Abstract

Prebiotic food has become a food consumption trend because of its health benefits, especially for the prevention of stunting in toddlers and children. Mocaf flour combined with pea powder and seaweed salt can be processed into high-protein and high-mineral prebiotic crackers. This study aimed to determine the chemical composition, minerals, and vitamins of prebiotic crackers supplemented with Sargassum polycystum salt. This study consisted of making crackers without seaweed salt (F0) and with 2% seaweed salt (F1), followed by testing the chemical composition, minerals, and vitamins. The data were processed using Microsoft Office Excel 16 and descriptively analyzed. The results showed that prebiotic crackers with the addition of 2% S. polycystum salt increased the ash and lipid content but decreased the moisture, carbohydrate, and dietary fiber contents. Prebiotic crackers with and without the addition of S. polycystum salt had appropriate protein content appropriate SNI 2973:2018 about biscuit, namely 8.72% (F0) and 8.63% (F1). Prebiotic crackers with addition of S. polycystum salt has mineral content Na (389.72 mg/100 g), K (1,271.60 mg/100 g), Ca (224.61 mg/100 g), Mg (73.83 mg /100 g), Fe (4.22 mg/100 g), and vitamin B6 (7.02 mg/100 g). The addition of salt can increase the mineral and vitamin contents of prebiotic crackers.
Sterilisasi produk siap saji: Cakalang (Katsuwonus pelamis Linnaeus 1778) dalam Kemasan Retort Pouch: Sterilization of ready-to-eat products: Skipjack tuna (Katsuwonus pelamis Linnaeus 1778) in retort pouch packaging Elsa Azhari; Muhamad Subroto Aliredjo; Niken Dharmayanti; Agus Heri Purnomo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.41863

Abstract

An important factor in providing a product is its shelf life. This study aimed to determine the time required for sterilization by considering the damage to the quality of food ingredients due to heating and maintaining product acceptance by consumers. The methodological approach of this research is the sterilization process by experimenting with the retort pressure setting and the materials used: (A) 1.8 bar pressure with 100% skipjack; (B) pressure 1.2 bar with 90% skipjack; (C) pressure 1.2 bar with 70% skipjack; (D) 1.8 bar pressure with 50% skipjack. The maximum temperature is 121,1oC. Additional ingredients used were potatoes and balado (spicy) seasoning. This analysis includes two components: determination of the adequacy of the sterilization process at a lethal rate of 3.5, and observation of quality degradation based on organoleptic changes and Total Plate Count (TPC) after the product is removed from the packaging. The results showed the adequacy of the sterilization process (actual sterilization process temperature and time) for sample A at 121.1oC for 4.8 minutes, sample B at 114.5oC for 4.8 minutes, sample C at 115.4oC for 5.31 minutes and sample D at 124oC for 13.4 minutes. The results show that sample A has the best criteria in addition to a central temperature of 121.1oC and the time it takes is not too long. Further analysis by measuring the organoleptic after the sterilization process showed that sample A had the highest preference level of 8.2. For the best products, TPC analysis was carried out on unpackaged products with different storage times (3, 9, and 12 h), and the results were 2×102, 2×102, and 3×103, indicating that product storage for 12 h still met the SNI standard for the number of fishery products, namely 5x105.
Analisis mutu ikan kurisi dan swanggi hasil tangkapan nelayan di tempat pelelangan ikan Mayangan, Probollinggo: Analysis of the quality of japanese threadfin bream and red bigeye fish caught by fisherman at the Mayangan fish auction, Probolinggo Sari Mustika Wati; Hafiludin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.42366

Abstract

Ikan kurisi dan swanggi merupakan ikan dengan hasil tangkapan melimpah dan diminati oleh masyarakat karena nutrisinya. Ikan cepat mengalami penurunan mutu yang disebabkan penanganan yang kurang baik. Mutu ikan akan berpengaruh pada penerimaan konsumen dan harga jualnya. Mutu ikan kurisi dan swanggi di tempat pelelangan ikan (TPI) Mayangan Probolinggo belum dilaporkan. Tujuan penelitian ini yaitu menganalisis karakteristik mutu ikan kurisi dan swanggi berdasarkan pengujian organoleptik, TVBN, nilai proksimat, dan angka lempeng total (ALT). Penelitian ini dilakukan dengan tahapan observasi, wawancara, pengambilan dan preparasi sampel, serta analisis karakteristik mutu. Teknik penanganan ikan kurisi dan swanggi di TPI Mayangan meliputi pembongkaran, penyortiran, pengangkutan, penimbangan, dan penjualan. Nilai organoleptik ikan kurisi dan swanggi pada beberapa indikator kenampakan mata, insang, lendir permukaan badan, daging, bau, dan tekstur masih sesuai dengan SNI. Kadar TVBN ikan kurisi sebesar 17,47±1,25 mg/100 g dan ikan swanggi sebesar 25,04±0,65 mg/100 g. Kadar proksimat berupa kadar air ikan kurisi dan swanggi berturut-turut sebesar 79,41±0,76% dan 79,17±0,88%. Kadar abu ikan kurisi sebesar 2,53±0,24% dan swanggi sebesar 1,34±0,24%. Kadar lemak ikan kurisi sebesar 1,50±0,40% dan swanggi sebesar 1,17±0,39%, Kadar protein kurisi sebesar 16,47±0,92% dan swanggi sebesar 18,50±1,17%. Pengujian mikrobiologi menggunakan ALT mendapatkan hasil sebesar 3,1x105 CFU/g pada ikan kurisi dan 3,4 x105 CFU/g pada ikan swanggi. Hasil tersebut menunjukkan bahwa ikan kurisi dan swanggi yang didaratkan di TPI Mayangan, memiliki kualitas mutu yang baik dan layak dikonsumsi.
Degradasi hidrotermal Kappaphycus alvarezii: Karakter hidrolisat dan kapabilitas sebagai prebiotik: Hydrothermal degradation of Kappaphycus alvarezii: Hydrolysate characteristics and capabilities as prebiotics Mutmainnah Mutmainnah; Desniar Desniar; Joko Santoso
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.43568

Abstract

Seaweed Kappaphycus alvarezii as the largest source of polysaccharides from the sea can be a source of prebiotics but is still underutilized. Therefore, this study aimed to determine the effect of heat treatment on the hydrolysate of K. alvarezii and the effectiveness of the addition of the hydrolysate on the characteristics of synbiotic products based on milk fermentation with Lactobacillus plantarum IFO 3074. This study consisted of two stages, namely hydrolysis using a temperature factor (80, 90 and 100°C) and time (1, 2, and 3 hours) and the production of synbiotics based on milk fermentation with the addition of 0.2% seaweed hydrolysate. The results of the first stage of the study showed that the best treatment was 100°C for 3 hours with the highest amount of reducing sugar as an indicator of hydrolysis, which was 0.31 g/100 mL. Then the fermentation stage with addition of hydrolysate obtained microbiological characteristics (number of colonies) and chemical (total titrated acid, pH, and reducing sugar) which are generally significantly different and the value is 9.40 log cfu/mL; 0.28%; 4.48 and 66.78 g/100 mL. The increase in the characteristics of the fermented product with the addition of hydrolysate proves that the hydrolysis process can degrade seaweed polysaccharides into simple molecules (prebiotics) that can be utilized in the growth of probiotics, so that the addition of K. alvarezii hydrolysate has the potential to be developed as a synbiotic-based functional food with low production costs.
Peningkatan volume pemurnian minyak ikan tuna (Thunnus sp.) dari hasil samping pengalengan: Increased refining volume of tuna (Thunnus sp.) fish oil from canning by-products Adenia Cahyatie Aprillia; Sugeng Heri Suseno; Bustami Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.43786

Abstract

The canned fish industry produces by-products such as low-quality fish oil with non-oil ingredients according to the International Fish Oil Standards (IFOS); therefore, purification must be carried out by neutralization and bleaching using centrifugation to obtain fish oil according to consumer needs. The results of previous research were generally limited to small scales of the quantity and quality of tuna oil, so its application to Micro, Small and Medium Enterprises (MSMEs) cannot be immediately adopted. This study aimed to obtain a tuna fish oil refining process that complied with IFOS standards. This study used a Completely Randomized Design (CRD) with purification volume levels (5, 7.5, and 10 L) by centrifugation at 10,000 rpm for 10 min. The test analysis included the free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (p-Anv), total oxidation number (totox), clarity number, yield number, heavy metal content, and fatty acid profile. The total saturated fatty acid (SFA) content in crude tuna oil was 22.46%. Monounsaturated Fatty Acids (MUFA) accounted for 25.38%, while Polyunsaturated Fatty Acids (PUFA) accounted for 25.01%. PUFA was dominated by DHA (15.57 %), whereas EPA fatty acid content was 3.15%. The best treatment was obtained in the treatment of 10 L purification volume with oxidation parameters namely free fatty acids 0.36±0.05%, peroxide value 6.87±0.09 mEq/kg, p-anisidine value 6.28±0.1 mEq/kg; total oxidation value 20±0.29 mEq/kg, physical parameters for clarity was 91.88±0.04%, with a yield value 87±1.70%.
Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus) Ika Astiana; Almira Fardani Lahay; Siluh Putu Sri Dia Utari; Iftachul Farida; Pinky Natalia Samanta; I Gusti Ayu Budiadnyani; Desy Febrianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44286

Abstract

Fish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%
Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut: Physicochemical characteristics of kamaboko with the addition of seaweed salt Shoffiati Chaerul Ummah; Tatty Yuniarti; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44366

Abstract

Seaweed salt is a low-sodium salt innovation from Indonesian tropical seaweed that has the potential to prevent hypertension and is an added ingredient in food preparation. One of the innovations of seaweed salt can be applied to diversified fishery products, such as kamaboko. Kamaboko is a form of processed surimi that has high economic value and contains many nutrients that are beneficial to the body. This study aimed to determine the optimal concentration of added seaweed salt in the processing of kamaboko products based on physicochemical parameters. The kamaboko produced in the study consisted of four concentrations of added salt: 1.5 addition of consumption salt, 1.5 % seaweed salt, 3% seaweed salt, and 4.5% seaweed salt. Data were analyzed using ANOVA and Kruskal–Wallis tests. The results showed that kamaboko with different seaweed salt concentrations had significantly different effects on sensory parameters (appearance, smell, taste, and texture), hedonic properties (appearance, color, aroma, and taste), ash content, protein, lipid, NaCl, potassium, and the Na:K ratio. Kamaboko with the addition of 3% seaweed salt concentration was chosen as the best treatment based on the results of the panelist's assessment of sensory and level of preference with liking criteria: moisture content 69.95%, ash 2.66%, protein 10.44%, lipid 1.09%, carbohydrates 15.86%, crude fiber 0.80%, NaCl content 1.48%, potassium 530.81 mg/100 g, and Na:K ratio of 0.98.
Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA): Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA) Anggrei Viona Seulalae; Endang Prangdimurti; Dede Robiatul Adawiyah; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44466

Abstract

Hypertension is a silent killer disease, with the highest mortality rate in Indonesia. The high risk of developing this disease is caused by an unhealthy lifestyle, one of which is excessive consumption of salt/sodium. Seaweed salt is an alternative to low-sodium salt that can be consumed by people with hypertension. Sensory parameters, especially the level of saltiness and sensory profiles, are important for the future development of seaweed salt. This study aimed to determine the relative saltiness level and sensory profile of seaweed salt by using a consumer-based method. This study consisted of seaweed preparation, seaweed salt Sargassum polycystum, and Ulva lactuca production and evaluation of relative saltiness using the magnitude estimation (ME) method and sensory profile using the rate-all-that-apply (RATA) method. Data were analyzed using an independent sample t-test with a 95% confidence level. The results showed that seaweed salt S. polycystum and U. lactuca had NaCl levels of 43.77±0.54% and 18.98±0.29%. The relative saltiness of the seaweed salt solution was lower than the NaCl 0.54% solution, a higher concentration was needed to provide the same stimulus as the 0.54% NaCl solution. The seaweed salt S. polycystum solution felt a salty taste stimulus equivalent to the 0.54% NaCl solution at a concentration of 0.85% and U. lactuca at a concentration of 0.89%. Seaweed salt has the dominant sensory attributes of being salty, umami, bitter, and eggy. S. polycystum salt has a more neutral and preferred sensory profile.

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