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Jurnal Pengolahan Hasil Perikanan Indonesia

jphpi
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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 811 Documents

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PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM Desniar .; Iman Rusmana; Antonius Suwanto; Nisa Rachmania Mubarik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bacteriocin is proteinaceous compound that has bactericidal action against other microorganisms. Bacteriocin-producing lactic acid bacteria (LAB) is generally considered safe for human consumption and can be applied in food preservation. One source of indigenous LAB is from Indonesian fermented fish products, bekasam. This study aimed to obtain LAB isolates from bekasam that have high potential as producer of bacteriocin. The steps were screening of bacteriocin compound and protein precipitation using ammonium sulfate with a concentration of 0-10% to 70-80%. Screening of bacteriocin compounds of 25 isolates LAB from bekasam showed that there were 11 isolates (44%) that have the potential as producer of bacteriocin, in which the cell-free supernatant to pH 5 and or pH 6 produce inhibitory zones on the indicator bacteria Escherichia coli, Salmonella typhimurium ATCC 14028, Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes. Then, the precipitation of proteins from the cell-free supernantant was done for the selected four isolates that have the potential as producer of bacteriocin. The supernatant and the precipitate from yield of protein precipitation in the selected four isolates showed that inhibition zone against the indicator bacteria E. coli, S. typhimurium ATCC 14 028, and L. monocytogenes with inhibition zone around 3.0 to 10.0 mm. Inhibition zones in the supernatant and the precipitate were indication that active compound is organic acid and bacteriocin, respectively. The highest inhibition zone of the supernatant and the precipitate of the BP(3) and SK(5) isolates against L. monocytogenes and S. typhimurium, respectively. The highest inhibition zone of the supernatant of the BP(20) and BI(3) isolates against S. typhimurium and S. typhimurium and E. coli, respectively. While the highest inhibition zone of precipitate of the BP(20) and BI(3) isolates were same, that is against E. coli. Each with ammonium sulfate concentrations were different.Key words: Bacteriocin, lactic acid bacteria, bekasam

PEMANFAATAN CANGKANG KERANG SIMPING (Amusium pleuronectes) SEBAGAI SUMBER KALSIUM PADA PRODUK EKSTRUDAT Tri Winarni Agustini; Susanna Endah Ratnawati; Bambang Argo Wibowo; Johannes Hutabarat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Asian moon scallop shell can be used as alternative calcium source, and its processing into calcium flour can be used to decrease waste of fresh scallop processing. Asian moon scallop is one of potential commodity alongside east coastal of Central Java. The application of calcium flour in food need to be done as calcium suplement for middle class society. The absorbption of calcium in the body is depending of some factors, one of them is calcium and phosphorus ratio in the food. The aims of study was to examine the effect of addition calcium flour, millet flour and corn flour in extrudate with consideration on ratio of calcium and phosphorus. The parameter analyzed were proximate test, calcium and phosphorus test and physical test (hedonic scale and breaking strength). This research used experimental laboratories and descriptive with Completely Randomised Design (CRD). Data were analyzed by Analysis of Varians (ANOVA) and Honestly Significant Difference (HSD). Hedonic value was tested by Kruskall Wallis analysis. Result show that extrudate snacks gave calcium and phosphorus ratio approaching 3 : 1 (Ca:P). Calcium content in extrudate with modification of calcium flour and corn flour is 582.66 mg/ 100 g and phosphorus content is 180 mg/100 g. Whereas extrudate with modification of calcium flour with millet flour is 950 mg/ 100 and phosphorus content is 280 mg/ 100 g. Breaking strength values in extrudate with modification calcium flour and corn flour are 8.81 kg.F and 5.32 kg.F in modification with calcium flour and millet flour. Values of hedonic test are 6.89 ≤ µ ≤ 7.57 in extrudate modification calcium flour and corn flour and 7.07≤ µ ≤ 7.77 in extrudate modification calcium flour and millet flour. This product has market potential and can be used as calcium source in the society.Key words : calcium flour, Asian moon scallop, formulation and extrudate.

ANATOMI, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN DAUN MANGROVE API-API (Avicennia Marina) Agoes Mardiono Jacoeb; Sri Purwaningsih; Rinto .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The study about chemical and physical characteristics, bioactive compounds and antioxidant activity of mangrove api-api (Avicennia marina) leaf have been done. The structure of leaf tissues was analyzed with microscopic method, chemical compositions were determined by proximate analysis, antioxidant activity was determined by DPPH method, while bioactive compounds were determined by phytochemical assay. The microscopic analysis shown that api-api’s leaf have common feature dicotyl leaves structure, but it has a unique additional structure, that was salt extruding gland. The result of proximate analysis showed that api-api’s leaf was high in crude fiber (4.12%) and carbohydrate (23.00%). Ethyl acetate extract of api-api’s leaf showed higher antioxidant activity than hexane and methanol extracts, with IC value is 182.33 ppm. The ethyl acetate extract in concentration 300 ppm had higher ability to inhibite autooxidation that occurred in oil/water emulsion. Flavonoid, steroid dan reduction sugar were detected in api-api leaf extract.Keywords: antioxidant activity, Avicennia marina, DPPH, flavonoid, salt extruding gland.

SIKAP PENGOLAH DALAM MENENTUKAN PRODUK IKAN ASIN Ernik Yuliana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Salted fish products produced by processors in Muara Angke and Cilincing are very diverse on size and type. Choosing of types of salted fish to be produced by processors depends on some factors. The purpose of this study was to identify the factors which related with processors attitude on choosing salted fish product. The research design was exploratory research. The population were all of the salted fish processors in Muara Angke and Cilincing, North Jakarta. Respondences were choosen randomly to get 73 salted fish processors, 55 persons of them were located at Muara Angke and another 18 were from Cilincing. Data collected consist of primary data which used survey methods. Then data were analysed using descriptive-analysis and Rank Spearman correlation. The results indicated that the most preferred salted fish product by processors were small fish types, i.e fringerscales sardinella, anchovy and squid, because of of raw materials. Processors’ continuity of raw materials. attitude on choosing of salted fish product was significantly corrrelated with processors’ obedience to the rule of processing norms/customs regulations.Key words: access of processing technology, salted fish products, processors’ attitude

PEMBUATAN DAN KARAKTERISASI HIDROLISAT PROTEIN DARI IKAN LELE DUMBO (Clarias gariepinus) MENGGUNAKAN ENZIM PAPAIN Ella Salamah; Tati Nurhayati; Indah Rahayu Widadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

African catfish (Clarias gariepinus) is important freshwater fish commodity in Indonesia. African catfish also has high protein content, which is potential to be used as protein hydrolysate. Fish protein hydrolysate offered many advantages in food, feed, agriculture, microbiology and medicinal’s field. This research aimed to determine the optimal condition for hydrolysis of African catfish protein and to characterize protein hydrolysate from African catfish. The optimal concentration of papain used for hydrolysis of African catfish protein was 5% (w/v) for 6 hours hydrolysis time and degree of hydrolysis was 35.37%. Protein hydrolysate from African catfish revealed 21.16% of yield and water content of 5.46%; ash content of 5.71%; protein content of 53.29%; and fat content of 1.94%. Protein hydrolysate from African catfish contained 15 types of amino acids, with 9 types of essential amino acids and 6 types of non essential amino acids. The highest essential amino acid composition was lysin of 5.23%, while the highest non essential amino acid composition was glutamic acid of 7.77%. Protein hydrolysate from African catfish showed protein digestibility by in vitro enzymatic hydrolysis of 98.57%.Key words: African catfish, amino acid, fish protein hydrolysate, papain

MUTU FISIK DAN MIKROSTRUKTUR KAMABOKO IKAN KURISI (Nemipterus nematophorus) DENGAN PENAMBAHAN KARAGINAN Titiek Indhira Agustin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Carrageenan is a natural material extracted from red algae especially Eucheuma sp, kappa-carrageenan extracted from E. cottonii and iota-carrageenan from E. spinosum. Kappa and iota carrageenans have very similar structures and have functional properties as gelling agent. The purpose of this research is to find out the effect of carrageenan on the physical and microstructure quality of kamaboko. This research used a complete randomized design by doing four treatments, namely K(-): without carrageenan, K(+): by adding commercial carrageenan, K(k): by adding kappa-carrageenan and K(i): by adding iota-carrageenan. The result showed that the additional carrageenan had significant effects on the physical and microstructure quality of the kamaboko. The best treatment of kamaboko was by adding of commercial carrageenan (K(+)). The characteristics of kamaboko were folding test (5), springness (7.3), gel strength 2872.62g/cm and whiteness (W*) 73.78. The microstructure of kamaboko with adding of commercial carrageenan and kappa-carragenan exhibited a porous structure while the microstructure of kamaboko added with iotacarrageenan exhibited a compact and smooth structure.Keywords: carrageenan, microstructure, kamaboko, Nemipterus nematophorus

PENDETEKSIAN TINGKAT KESEGARAN FILET IKAN NILA MENGGUNAKAN PENGUKURAN SIFAT BIOLISTRIK Bambang Riyanto; Akhiruddin Maddu; Supriyanto .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The development of modern rapid detection techniques of fish freshness requires a new perspective of the importance of physical chemical characteristics during deterioration process of quality fishery products. Positive correlation between the changes of fish body and the electrical properties is a basic information for support the development of the detection modern techniques of fish freshness. Studies of the electrical properties become more relevant along with the increasing demand of fish fast food consumption and fish product from freshwater aquaculture, which have been less done until now. The objective of this study was to detect freshness of tilapia fillets using bioelectrical properties. The result showed that level of freshness of tilapia fillet can be detected by using bioelectrical which has correlation with TVB, TPC and pH. The level of freshness of tilapia fillet during 16 hours observation showed that impedance tend to decrease with the range of 44.34-6.30 Ω, while dielectric constant and the electrical conductivity tend to increase with range of 178,208 to 2,812,764 and 0.065 to 0.487 S/m.Key words: bioelectrical, fish freshness, tilapia fillet, quality deterioration

FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Nikmawatisusanti Yusuf; Sri Purwaningsih; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT Nuri Arum Anugrahati; Joko Santoso; Indra Pratama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in biscuits was expected to produce biscuits with higher protein content and better characteristics. The objective of this research was to determine the concentration of FPC of patin fish in biscuit making. FPC concentration was added at 10-25% (w/w) of the total formula of biscuits. Determination of the best concentration of KPI based on the biscuit parameters of organoleptic and physical tests. Biscuits with 20% FPC had color and aroma similar to control biscuit. The control biscuits taste, crispiness, and hardness were similar to biscuits with 15% FPC. The best concentration of KPI added in biscuit was 15% of the total of formula biscuits. Biscuit with 15% KPI had higher levels of protein and the digestibility of proteins in vitro was higher than the control.Keywords: biscuit, fish protein concentrate, patin fish, crispiness

PEMANFAATAN RUMPUT LAUT Sargassum sp. SEBAGAI ADSORBEN LIMBAH CAIR INDUSTRI RUMAH TANGGA PERIKANAN Bustami Ibrahim; Dadi Rochnadi Sukarsa; Linda Aryanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Seaweed Sargassum sp. is able to adsorb organic materials in fisheries liquid waste because it contain polysaccharides, protein and lipid in cell wall surface that consist of functional groups like amino, hydroxil, carboxyl and sulfate. This research aims were to determined the utilization of Sargassum as an adsorbent, the effect of chemical modification of Sargassum and adsorbent’s weight in ability to adsorb fisheries liquid waste. Some parameters were tested in this research. Colour of liquid waste was observed visually, pH of liquid waste was tested by pH meter, turbidity was tested by turbidimeter, total suspended solids (TSS) was tested by gravimetry method and chemical oxygen demand (COD) was tested by closed reflux with titrimetry method. Reduction COD value of fisheries home industry liquid waste optimally can be achieved by Sargassum modified by acid. Optimal performance was obtained when the weight value of adsorbent between 1.0-2.0 gram in 100 ml liquid waste. Generally, optimal weight of adsorbent in order to reduce organic compounds was 1.0 gram in 100 mL fisheries home industry liquid waste. Using 1.0 gram Sargassum with acid modification made the liquid waste colour almost clearly, reached a pH level of 4.84, decreased turbidity level of 245 NTU, decreased TSS level of 851.7 mg/L and COD level of 720 mg/L.Keyword: acid modification, adsorb, adsorbent, fisheries liquid waste, Sargassum sp.

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Contact Name
Taufik Hidayat

Contact Email
besthd22@gmail.com

Phone
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Journal Mail Official
buletin_thpipb@yahoo.com

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-

Location
Kota bogor,

Jawa barat

INDONESIA