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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 5 Documents
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Search results for , issue "Vol. 28 No. 10 (2025)" : 5 Documents clear
Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares): Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares) Sayuti, Mohammad; Asriani; Salampessy, Randi Bokhy Syuliana; Siregar, Arpan Nasri; Setiarto, Raden Haryo Bimo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
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/w57xms69

Abstract

Pengasapan merupakan salah satu metode pengawetan tertua dan paling banyak digunakan, memberikan cita rasa yang khas dan meningkatkan masa simpan karena adanya komponen antimikroba serta menghasilkan warna, rasa, aroma, dan penampakan yang spesifik. Penelitian ini bertujuan untuk menentukan pengaruh pengasapan ikan bentuk utuh (asar) dan fillet (fufu) terhadap karakteristik kimia meliputi proksimat, profil asam lemak, dan asam amino, serta sifat organoleptik ikan tuna sirip kuning asap. Analisis asam amino dilakukan dengan metode LC-MS, profil asam lemak dinilai dengan metode GC-MS, dan evaluasi organoleptik dilakukan dengan uji hedonik. Rancangan penelitian menggunakan dua bentuk ikan asap, yaitu bentuk utuh (ikan asar) dan bentuk fillet (ikan fufu), data kandungan kimia dianalisis Anova dengan uji lanjut DMRT, sedangkan data hedonik diuji Kruskal Wallis dengan uji lanjut Mann-Whitney.  Hasil penelitian menunjukkan bahwa produk pengasapan berbeda, yaitu asar dan fufu memberikan pengaruh nyata terhadap kandungan proksimat, yaitu kadar air, abu, dan protein, tetapi tidak berpengaruh nyata terhadap kadar lemak dan karbohidrat. Ikan tuna sirip kuning fufu, asar, dan segar memiliki sembilan asam amino esensial dan sembilan asam amino non-esensial. Asam amino esensial adalah lisina, histidina, leusina, valina, isoleusina, fenilalanina, treonina, metionina, dan triptofan, sedangkan asam amino non-esensial adalah asam glutamat dan aspartat, arginina, alanina, glisina, prolina, serina, tirosin, dan sistein. Tuna sirip kuning segar memiliki asam lemak omega-5, omega-6, omega-7, dan omega-9, namun omega-5 tidak ditemukan setelah proses pengasapan. Tuna sirip kuning fufu memiliki skor hedonik yang lebih tinggi untuk parameter aroma, rasa, dan tekstur dibandingkan dengan asar. Bentuk pengasapan memberikan pengaruh terhadap kandungan kimia dan hedonik ikan tuna sirip kuning asap.
Effect of type and concentration of organic acids on the extraction efficiency of glutamic acid and bioactive compounds from sipou (Siphonosoma australe-australe) Rosli, Siti Zaharah; Yusuf, Muhammad; Hardiwinoto; Siti Zaharah Rosli; Diode Yonata; Boby Pranata
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
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/mbj25v10

Abstract

Sipou (Siphonosoma australe-australe) is a marine mollusk abundant in Indonesian waters, but its utilization is still limited. Sipou contains glutamic acid and has antioxidant activities that can be extracted with acid. This study aimed to determine the optimal type and concentration of organic acids for extracting glutamic acid and bioactive compounds from sipou. The study used a completely randomized factorial design (RALF)with treatments of organic acid types (lactic, acetic, and citric acid) and concentrations (1%, 3%, and 5%) with three replications. The results showed that the type and concentration of organic acids significantly affected the levels of protein and glutamic acid, antioxidant activity, and color characteristics (p<0.05). Treatment with 3% citric acid resulted in the highest glutamic acid content (6.15 mg/100 mL) and strong antioxidant activity, while also providing a more concentrated extract color compared to other solvents. This advantage is related to the ability of citric acid to break down protein structures and maintain the stability of the bioactive compounds. Thus, 3% citric acid is recommended as the optimal solvent for obtaining high-quality sipou extract that has the potential for application in the functional food and pharmaceutical industries.
The preference level  and chemical characteristic of vanamei shrimp otak-otak  with the addition of carrageenan Saffanah, Kayla Zahira; Liviawaty, Evi; Rostika, Rita; Pratama, Rusky Intan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
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/cmahpt62

Abstract

Carrageenan is a polysaccharide extracted from the seaweed, Kappaphycus alvarezii. Carrageenan serves as a food additive, functioning as both a stabilizer and a gelling agent in vanamei shrimp otak-otak (a type of Indonesian fish cake). This study aimed to determine the effect of different carrageenan concentrations on the sensory acceptance and chemical characteristics of the vannamei shrimp otak-otak. The study was conducted using an experimental method with five treatments: carrageenan addition of 0% (A), 0,5% (B), 1% (C), 1,5% (D), and 2% (E). Preference was assessed using a hedonic test covering appearance, aroma, texture, and taste, as well as a chemical test measuring moisture, ash, fat, protein, carbohydrate, and crude fiber content. Based on the analysis of 20 semi-trained panelists, the most preferred treatment was the addition of 1% carrageenan, with average scores of 7.4 (liked) for appearance, 7.1 (liked) for aroma, 7.5 (liked) for texture, and 7.3 (liked) for taste. Chemical analysis showed 54.66% moisture, 2.34% ash, 8.08% protein, 0.01% fat, 34.91% carbohydrate, and 2.72% crude fiber. The addition of 1% carrageenan was identified as the most favorable concentration compared with the other treatments.
Karakteristik fisikokimia dan antibakteri losion pembersih tangan yang dibuat dari rumput laut cokelat (Scytosiphon lomentaria): Karakteristik fisikokimia dan antibakteri losion pembersih tangan yang dibuat dari rumput laut cokelat (Scytosiphon lomentaria) Lailatussifa, Radipta; Trowulan, Endang; Suhono, Lego; Sutrisno, Sutrisno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
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/fmqkfn78

Abstract

Effective hand hygiene remains essential for reducing the transmission of foodborne and contact pathogens in daily life and in food handling contexts. Scytosiphon lomentaria seaweed has antimicrobial activity that can be applied as a hand sanitizer. This study aimed to determine the best addition of S. lomentaria to hand sanitizers, based on microbial inhibition and its characteristics. Lotion consisted of four treatments: 0 (control), 20, 30, and 40% S. lomentaria. The results showed that S. lomentaria powder contained bioactive polyphenol compounds with a total phenolic content of 117.70±1.40 mg GAE / g dry weight and an IC50 value of 455 ± 3.4 ppm, while lotion with the addition of S. lomentaria contained polyphenols and saponins. The best treatment was shown by S. lomentaria 40% hand sanitizer lotion with E. coli inhibition of 6.30±0.64 mm, S. aureus 6.85±1.12 mm, hedonic test of color, texture and absorption with a level of like to very like, neutral pH, greenish white color, O/W emulsion type, high adhesive power, homogeneous, and easily absorbed by the skin. This study can serve as an alternative reference for making lotions that provide adequate and safe antimicrobial activity for routine hygiene before eating and food handling.
Identification of crab (Portunus pelagicus) using field-based DNA extraction method and isothermal amplification: Identification of crab (Portunus pelagicus) using field-based DNA extraction method and isothermal amplification Abdullah, Asadatun; Rianti, Puji; Yani, Sri Widy; Sauqi, Sabila Diana Ahmad; Dianty Dwi Nandita; Ananda, Mutiara Fajar; Lisnaina, Evira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
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/r3v5ys15

Abstract

High crab production encourages the implementation of strict standards for raw materials in canned crab products, particularly regarding labeling errors (i.e., mislabeling). DNA-based identification methods are accurate for species authentication; however, their application in the field remains limited because of laboratory equipment requirements. Therefore, the development of an on-site DNA-based analytical method is essential. This study aimed to design specific primers for Portunus pelagicus using the cytochrome c oxidase subunit I (COI) gene marker and to optimize the amplification time and temperature using the colorimetric loop-mediated isothermal amplification (LAMP) method with DNA isolates obtained from field-based extraction methods. The samples included fresh crabs, canned crab products, and non-target species (Charybdis feriata, Scylla serrata, and Podophthalmus vigil). The methods comprised target species confirmation, primer design and evaluation, and in vitro testing of the P. pelagicus primer set. Primer design resulted in a COI primer set within ideal parameter ranges and high specificity to P. pelagicus based on in-silico analysis. In vitro assays demonstrated that the primers successfully detected P. pelagicus DNA in both fresh and processed samples, with an optimal reaction time of 40–60 min at 65 °C. DNA isolates obtained using dipstick and direct lysis methods were also successfully amplified, indicating that these simple extraction techniques can be applied for on-site detection without loss of sensitivity. These findings demonstrate that the developed primer set is specific to P. pelagicus and that the optimized LAMP method has strong potential as a rapid and portable authentication system for crab raw materials in the field.

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